Tag Archives: food photography

pots de creme

traditionally, pots de creme (pronounced ‘poh duh crem’) would be baked and served in individual ramekins. in lieu of attempting to simplify the prep, the ‘no bake’ version sounded like the way to go. since we’re skipping the baking, i’m piggy backing off of Ree Drummond’s fab idea to class these little treats up in martini glasses.

i have to say, we indulged in an incredibly delicious home cooked meal last night. My boyfriend treated us to duck ‘farrotto’ cooked with parmesan brodo – simply amazing, which was followed by rich pots de creme [and a long walk rest on the couch].

there was one glitch to the recipe. six individual pots de creme’s, two people… maybe next time i will half the recipe? nahh.

chocolate espresso pots de creme

12 oz mini semi-sweet chocolate chips (high quality chocolate is best)

5 eggs

1 tbsp vanilla extract

1/4 c heavy cream

8 oz Americano or hot coffee [keep heated until ready to incorporate]

pinch of salt

place chocolate chips in the blender. crack raw eggs over the chocolate chips. add vanilla and heavy cream. begin blending. slowly add hot coffee (which will melt the chocolate and help set the eggs), and continue blending for 1-2 minutes. The mixture will grow as the eggs expand. chocolate will be bubbly on top when you are done blending. pour mixture into the serving glasses of your choice. chill for 3 hours.

vanilla bean whipped cream

one vanilla bean

1 1/2 cup heavy whipping cream

5 tbsp powdered sugar

1/4 tsp vanilla extract

slice open the bean pod lengthwise. remove beans from the vanilla bean pod with a spoon or a knife. add to heavy whipping cream and let stand (refrigerated overnight for best results). add powdered sugar and vanilla extract and whip until peaks begin to form. dollop a healthy spoonful atop each pots de creme just before serving.

cheers!

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Filed under baking, birthday, comfort food, dessert, dinner, food photography, recipe.index, recipes

strawberry freezer jam

finally! strawberry season has come. i was surprised to see plump red juicy berries at the market for $2 a pint already, so i had to give it a go. Seattle weather has been pretty sub-par this spring, and the temperatures have been burrrrzy cold.

that said, i wasn’t shocked to find out after biting into the first berry that they were barely ripe and actually rather bitter. ok, ok, so nobody is drooling at the thought of bitter berries exploding on their tongue. but we shall NOT give up too soon. this, in fact is the perfect berry to whip up some simple strawberry jam.

Jeti sheepishly standing around the corner, giving me the, ‘dammit mom, where is the meat in this one? hellllloooo, i’m a dog! i don’t like fruit! this is bullshit…’ stare.

the best things about fresh strawberry freezer jam:

1) can it, wrap a bow around it, and pass it out to all of your friends.

2) use it on pancakes, toast, pb&j, cake fillings, ice cream… anywhere.

3) it never goes bad.

strawberry freezer jam

1 pint fresh strawberries

1 c sugar

1 lemon wedge

2 tsp cornstarch

wash thoroughly and remove greens from strawberries. coarsely chop. toss the strawberries into your food processor and pulse 3-5 times. transport the strawberries into a sauce pan and heat on medium. add sugar, juice from one lemon wedge, and cornstarch. mix thoroughly. continue to cook stirring frequently for 5 minutes. once the consistency becomes soupy, remove from heat. allow to cool at room temperature before storing. store in jars, and place in the fridge or freezer until use.

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Filed under comfort food, leftovers, lunch, recipe.index, recipes, sauces

halibut sliders; chipotle aioli

preface: this is not mine, but my boyfriend’s concoction [seriously]. these little guys may not be photogenic, but let me tell you they are quite the treat. you can serve them with the sauce of your choice. i find they are particularly delicious when smothered with chipotle aioli.

no food group gets the dogs as pumped up as fish. unfortunately for them, dogs are quite allergic to onions – the second most important ingredient in this recipe. given the right incentives [raw fish], dogs seem to leave all their manners at the door. just because we’re cooking fish tonight doesn’t mean it’s cool to jump on the counters. i mean, i see your argument… but no.

the sliders are straight forward, seeing that you have a food processor. which is why serving them to 12 wasn’t a problem [or maybe that was because Nick made them?].

i always love the idea of having guests over, and cooking up a feast for them to consume. the preparation is so stressful and nerve-racking fun and self satisfying. but i will forewarn you, cleaning up after this one is quite the predicament. to do it, or not to do it. in my case, lesson learned. definitely DO it. otherwise your kitchen may need a 24 hour ventilation period.

it’s worth it though, stink or no stink – these are worth it.

halibut sliders

3/4 – 1 lbs pacific NW halibut (substitute salmon)

1 red onion

1 egg

1 bunch green onions

8 slider buns (brioche mini buns work quite well)

1/2 c canola oil

skin and bone the halibut. dice largely and place into your food processor. dice 1 c red onion and one bunch green onion, place in the food processor with the fish. add egg white from one egg. pulse lightly until the fish is broken up. form patties [balls] in parchment paper or plastic wrap about 2″ in diameter. refrigerate for 30 minutes. heat canola oil in pan on medium. fry halibut patties for 3 minutes on each side, or until golden brown.

warm oven to 325 degrees. slice buns and toast in oven for 5-8 minutes.

slather buns with aioli and patty – enjoy!

chipotle aioli

1/3 c mayo

2 tablespoons chiles in adobo sauce (canned)

2 tablespoons fresh cilantro

1 lemon

3 garlic cloves

1/2 tsp cumin

dash of salt and pepper

chop chiles, cilantro, and garlic. squeeze 2 tablespoons of lemon juice. add all ingredients to food processor. process until smooth. cover and refrigerate until ready to serve.

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Filed under comfort food, dinner, fish, halibut, leftovers, recipe.index, recipes, sauces, shiba inu