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I’m using this recipe to try and make a perfect rice pudding.
1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash! 2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total 4 c milk (skim, 1%, 2%, whole, or a combination) 1/3-1/2 c sugar, to taste 1 tsp pure vanilla extract Recipe: Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk. I initially tried it out using all arborio rice (because that’s all I head on hand), but as the recipe noted it came out too starchy. However it was really good, but not what I was looking for. The second time I used the suggested rice mixture. But looking at other recipes and Kozy Shack’s ingredient list, I decided to add a couple of egg yolks. At the end of the second porridge cycle (total cooking time 90 minutes) I added two coddled egg yolks (I almost pasteurized them with my sous vide, but that was a little overboard even for me). The texture was a little too thick, so I added a tablespoon or so of milk and then thought it was too thin so I kept with the porridge cycle. I checked about 15 minutes later and my thick porridge all of a sudden became a liquid soup. I kept cooking and after an hour it reduced to the thickness I wanted, but the rice broke almost completely down. What I want to know is what happened to make it go from a thick porridge to soup in a very short amount of time. Was it adding the egg yolks? There has got to be some science-y reason behind it.
COURGETTE MUFFINS WITH LEMON
Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.
Ingredients (for 12 muffins)
200g of flour
a pinch of salt
half a teaspoon of baking soda
half a teaspoon of baking powder
150g of sugar
peel from one lemon
a tablespoon of lemon juice
150ml of oil
a teaspoon of vanilla essence
a teaspoon of lemon essence
210g of grated courgette
3 tablespoons of milk
10 tablespoons of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!
I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond. The almond was good but I'd probably add salt. The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor. They also have strawberry. These are cocoa-butter based so can be used for shell molding. https://inter.valrhona.com/en/inspiration-valrhona-innovation
I could definitely see using these. Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity
Just wanted to share. Available soon, probably expensive
BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.
I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.
Ingredients (17cm cake tin):
150g of biscuits
75g of butter
200ml of 30% sweet cream
250g of mascarpone cheese
2 tablespoons of caster sugar
300g of fudge
1 teaspoon of dark cocoa
Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).
Enjoy your meal!
ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.
I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!
At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.
500g of cranberries
a piece of cinnamon and a couple of cloves
6-8 tablespoons of sugar
2-3 tablespoons of potato flour
Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.
Enjoy your meal!
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