Tuesday, November 24, 2009

Weeks 4 Cauliflower Soup and Some Scallops and Custurd

I thought this weeks recipes were so good that I'm going to type them in for you. I think that you will really enjoy two of these that we could today. Here they are
Roasted Cauliflower Soup by Tyler Florence
1 Quart of Milk
1 Head of Cauliflower
1/2 onion sliced
8 fresh thyme sprigs
1 stick of butter
1 bay leaf
Olive Oil
Freshly Ground Pepper
Heat the milk and salt to simmering. Add the broken up cauliflower, onion, butter, thyme sprigs, and bay leaf. Bring back to simmer. Cover and cook for 15 minutes. Discard the thyme sprigs and bay leaf. Put into a blender and mix for a puree. Serve with Olive oil on top.
Today was interesting. We couldn't find the BIG scallops, so we decided to go with the small scallops (Carl was reluctant). The only thing was that we had to put the prosciutto (like bacon) around the small scallops. This took some skill. We ended up really liking the golden apples that were cooked with the scallops. None of us would make the scallops again.
We have figured out so far that we have a 3 hour average from start to clean up. Wow. It has been fun. Lastly, Carl and I got into a little suds war. I made a beard on him with the suds from the sink, and then he smeared suds all over my head. It was all in fun.
Vanilla Pots De Creme
1 1/2 cups milk
1 1/2 cups heavy cream
5 large egg yolks
1/2 cups sugar
1 teaspoon vanilla extract
Amaretto cookies (optional contain gluten)
Preheat oven 325 F and bring saucepan to boil for water bath. pour milk and cream in saucepan place over medium low heat. bring to simmer, remove from heat.
whisk egg yolks and sugar in a large bowl till sugar dissolves. Gradually whisk hot cream mixture in a slow pour careful not to cook eggs. stir in vanilla.
Pour in 8 oz. ramekins (we used coffee cups what ever you have that is larger than 8 oz.) cover with foil to make the crust softer. Place ramekins into a large, shallow baking pan and pour boiling water (about a half inch) for water bath. Slide pan into oven. Bake about forty five minutes. Till set but still jiggles. Remove pan and let cool in water for 10 minutes. Put them in fridge for at least two hours.
Yummm and the closing of the eyes and I almost pulled a Dan Rische (a humm of enjoyment before the food entered my mouth). The vanilla pot de creme were to die for. Creamy velvet is the word I would describe. But I'm a sucker for any creme dish (especially Magginos creme brulee). But the dessert was sweet fresh and light perfect with about anything chocolate, fruit, nut, etc. need I say more. well we say so long to Tyler and on to Mexico for or festive feast of a Christmas (what?!).

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