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ORANGE CREME BRULEE WITH MILLET GROATS
One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.
Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
Ingredients (for 4 people)
100g of dry millet groats
350ml of almond milk
1 teaspoon of vanilla essence
2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
juice and skin from one orange
150g of fresh cranberries
juice and peel from one orange
4 tablespoons of brown sugar
Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
By Dave the Cook
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
Thanksgiving is around the corner, and I think I have a plan.
I was keen on cooking the turkey sous vide, but have been vetoed by my a family member- "you can't feed grandma that bacteria-laden turkey! it never got hot!"
I've tried to explain the process, and the safety, but I conceided. I'm cooking for a bunch of traditionalists, so I'm trying to keep it interesting, yet familiar and not too out of the box.
I think I may have a more interesting plan now anyway.
It goes like this-
Break down the bird (from my CSA with Allandale Farm in Boston, MA, removing the breast skin in-tact
break down the carcass, pan-roast it, and make stock.
Make a tenderloin by stacking the breasts and glueing with Activa RM, and wrapping with the skin.
two questions on this front:
How long can the rolled "tenderloin" sit before cooking- can I roll it out 24 hours before showtime?
Is there a decent way to add some flavor between the breasts- chopped sage/thyme, etc. or will this negatively affect the process? Will it cook OK?
Braise the dark meat, following this Daniel Boulud recipe (ish.)
Confit the wings. I currently have a test batch curing overnight, rubbed with a ton of salt, thyme, bay leaf, clove, tellicherry peppercorns, garlic, and some juniper. Picked up 7.5# tub of Hudson Valley Foie Gras duckfat for the cook.
In addition, I'm going to do some truffled mashed potatoes, butternut squash soup with some smoked duck breast, and some veg- brussel sprouts, and something to keep the kids happy. Also pondering family-style (really partner-style) mac and cheese in some very small le crusets, following the Hattie's recipe.
Is it worth brining the bird?
I'm looking for reactions to this plan, and any improvements possible, or a good old-fashioned critique.
One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
My Irish Coffee
Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.
If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
Ingredients (for 2 drinks)
300ml of strong, hot coffee
40ml of Jameson Irish Whiskey
150ml of 30% sweet cream
4 teaspoons of coarse brown sugar
1 teaspoon of caster sugar
4 drops of vanilla essence
Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.
Enjoy your drink!
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