Raspberry Custard Crêpes
Custard: 3 egg yolks 2/3 C. Sugar 2 Tbsp Corn Starch 1 Cup Heavy Cream 1/2 Cup milk 1 tsp vanilla Whisk together sugar and corn starch. Add egg yolks and whisk together until it’s smooth and gel-like. Heat the milk and cream together in the microwave until hot but not boiling. Over medium heat in a medium saucepan, slowly add the hot milk/cream while … Continue reading Raspberry Custard Crêpes
Choux Pastry – Eclairs
Recipes: Choux Pastry: 1 Cup (8 oz) Water 4 oz (one stick) butter, cubed 145 grams AP Flour (about 3/4 cup) 1 Tbsp sugar Pinch Salt 4 Large eggs, beaten Preheat oven to 375º. Prep a baking sheet with parchment or silpat. Bring water to a boil over medium high heat, and add sugar, salt and butter. When it return to a boil, dump in … Continue reading Choux Pastry – Eclairs
Chocolate Mousse Pie
Here’s the recipe! Ingredients: 1.5 Cups Chocolate Chips/Pieces (*real* chocolate only!) 1 pint Heavy Cream 15 Double-Stuf Oreos Procedure: Preheat oven to 350º Melt chocolate in microwave, using 20-second bursts, stirring between bursts. Don’t let it burn! Cool to almost room temperature. Pulse Oreos in a food processor to fine crumbs. You can also put them in a plastic bag and crush them with a … Continue reading Chocolate Mousse Pie
Chicken and Pan Sauce video
Slice or pound boneless chicken breast to uniform thickness, around .5 inches. Sauté over medium heat until just cooked through, about 5 minutes per side. Remove from pan.—— For Wine & Butter sauce: Set pan heat to medium Add 1 Tbsp olive oil to pan Sauté 1/3 cup of finely chopped onions until translucent and barely browned Add 2 Tbsp finely chopped sundried tomatoes Deglaze … Continue reading Chicken and Pan Sauce video
Cheese & Cauliflower “Risotto”
I wanted something quick, meatless, and gluten-free for dinner on a Friday night during Lent (and during a Pandemic, which is why we couldn’t go out for dinner!). This takes about an hour total to prepare, and serves four. 1 medium head of Cauliflower, bottom stem and leaves removed 1/2 cup onion, finely minced 1/2 cup celery, finely minced 1/2 cup butter 1 cup dry … Continue reading Cheese & Cauliflower “Risotto”
A Mexican tradition for the Day of the Dead (a.k.a. All Souls Day), these guys are really easy to make. 1 cup sugar, 1 tsp merengue powder, 1 tsp almond extract, 3 tsp water. Mix until like wet sand, and press into skull molds. Dry overnight, then decorate. Fun! – Posted using BlogPress from my iPhone Location:Midland Pkwy,,United States Continue reading Sugar skulls!
The Chicago Checklist, Extra Meat Edition
Chicago is a great town for eating. Well, in which to eat, not to eat the town per se. You know what I mean. There are a few things that are on most people’s Chicago Food Checklist: Steak Garrett’s popcorn Deep-dish Pizza Garret’s Popcorn was easy– they have a store a block from my hotel. When I stopped by on Sunday, there was a line … Continue reading The Chicago Checklist, Extra Meat Edition
Welcome to Gluten-free Baking.
Wherein our intrepid author explores a path out of the wheat-free wilderness, and ends with a quite tasty pecan pie. Continue reading Welcome to Gluten-free Baking.