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
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
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
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
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!
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
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.
