cream and eggs

caramel

I tried making creme caramel for the first time, from Tom Douglas’ recipe in Seattle Kitchen¬†(if you’ve ever been to one of his restaurants, this is almost always on the menu, along with coconut creme pie). Ten egg yolks, four cups of heavy cream, with sugar and vanilla. Serves 8. Yes, it was every bit as rich as it sounds.

10 egg yolks

I have no pictures of the final product. We were able to unmold the custards, with some difficulty, but they all got eaten, practically within seconds. Then people took the emptied ramekins, poured Cardamaro inside, and scraped them out with spoons. There was no remaining evidence.

4 cups of heavy cream

making caramel

the curried egg

hidden egg

For those who have not had a large Rubbermaid container of leftover curried eggs to work through this week, and are therefore not completely burned out on them, here’s a recipe (I omitted to include it in my Easter brunch report, obviously a mistake).

Ideally, this should be done with freshly found Easter eggs, wet with dew, delivered to the kitchen by victorious children, anxious to get back out into the fray. The finished dish will be ready by the time all the hunting is done, assuming you’ve begun the prep beforehand.

If you have no children or Easter eggs available, however, you can boil eggs just for this purpose. You could even make them sometime other than Easter. I won’t tell. Continue reading

cooking class: cream sauce, anyone?

ingredients

A lovely, but very rich, set of recipes from Normandy, presented by chef Peter Belknap. For some reason we didn’t need to wash nearly as many dishes as usual – very relaxing!

chevre toasts
chevre toasts
salad

The kickoff was a very tasty salad of mixed greens topped with sweet spiced walnuts, apple and pear slices, a garlicky/mustardy vinaigrette, and a slice of baguette that had been spread with goat cheese and broiled. I could eat this sort of thing every day. A viognier was poured to go with this, which was a nice match. Continue reading

Cooking class: French Canadian Christmas

lots of chopping to do

Why do we do this to ourselves? We go straight from work, spend two hours chopping, two hours plating and serving, another hour cleaning up, and constant dishwashing throughout. Then we go home and collapse on the couch for an hour because we’re too wound up to sleep, but we still have to get up at 5 the next morning. Hmmm….

 Because we get to help cook things like this?

tourtiere Continue reading