I love you like a fat kid loves cake.

delishyourdish:

“Yolk-O Ono”- Vanilla Creme Brulee

Sounds fancy pants doesn’t it?  Well, you know, I’m always trying to impress and please the crowd.  Then again, in all actuality, creme brulee is quite easy to make.  Once you get down the technique of tempering the eggs and cream, you’re golden!  We’ll keep this as a little secret between us though…I gotta rep to protect and future dates to impress.

What You Need (Serves 3):

1 Cup Heavy Whipping Cream

2 1/2 Yolks

1/2 Cup Sugar, divided

1 Tbsp. Vanilla Bean Paste

Hot water (for hot water bath)

Creme Brulee dishes

Torch (or for those of you who don’t have one, like myself, a broiler will have to do)

Set oven to 325 degrees.

1. In a small mixing bowl, combine the yolks and 1/4 cup of sugar.  Whisk well until the mixture has turned a pale yellow color.

2. Meanwhile, bring the vanilla bean paste and whipping cream to a boil (careful not to scorch your cream).

3. Once the cream has come to a boil, carefully pour a small amount of cream into the yolk mixture, whisking all the while.  This is very important.  Only do a small amount of hot cream at a time, or else you’ll have scrambled eggs as opposed to the start of a custard. 

4. Once about half of the cream has been well incorporated into the egg mixture, pour the cream and yolk mixture back into the pot with the rest of the cream.  Again, whisking all the while.

5. Pour the custard mixture evenly into the brulee cups or ramekins.  Place the filled cups into a roasting pan or a casserole dish.  Place the pan in the oven. Pour enough hot water into the roasting dish so that it comes up halfway up the brulee dishes (you are creating a hot water bath).

6. Allow the brulees to cook for about 30-35 minutes or until they have set (gently shake the ramekins, if they don’t jiggle, they’re done).

7. Remove from oven and allow to cool slightly before placing them in the fridge to cool completely.  Once the custards are cooled, remove from fridge and pour remaining 1/4 cup of sugar on top of the custards.  Add more sugar if needed.

8. If you have a torch, carefully begin to melt the sugar, moving the torch constantly to avoid burning the sugar.  If using the broiler, place rack on top rung and broil the tops of the brulees.  Watch them carefully because they can burn easily.

Going to try this out for my husbands birthday.

thatkindofwoman:

hennnypotter:

themattsmith:simplerecipes:

Baked French Fries with Chile Peppers & Cilantro

4 medium russet potatoes (about 1 ¾ pounds), unpeeled
3 tbsp plus 1 tsp olive oil, divided
1 tsp kosher salt
2 garlic cloves, minced
¾ large red jalapeno chile, seeded & membranes removed
¼ cup chopped fresh cilantro
Salt to taste

Preheat oven to 425 degrees F. Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste (careful – they’ll be hot!) and season with additional salt, if necessary. Serve.

via Cookin’ Canuck

when i get nervous/anxious/worrisome/panicky about life i lose my appetite.  i can’t wait til i figure shit out. mostly just so i can enjoy food the way i used to.

Henny is adorbs and I hope she gets everything on track so I can come to Florida and make her foods. 

I got to try this! My husband and I are huge FRIES fans!

Oldie

Dinner: Stir Fried Tofu, Mixed Veggies (frozen) marinaded with Kona Coast Island Teriyaki Marinade, white rice and sliced mangos. 

Our Favorite marinade!

Stone Flats is a NEW spot my husband and I love to go to, like once a week because we LOVE it. You get to either make your own flat bread pizza or choose one of their own signature flats. We always make our own!

Mine: Whole wheat flat, garlic olive oil, half and half (mozzarella and goat cheese), sauteed mushrooms, scallions, arugula, black olives, cilantro and freshly graded parmesan cheese.     

We added a Tomato Basil Soup on the side and it too was delicious!

Check them out if your in San Diego! Ps. Love the decor as well!

Allison’s Baked Mac-N-Cheeeeze. I kicked it up a notch and added jalapenos to one side for those that can’t take the heat at my husbands holiday party.

So here’s the recipe cause it’s so delicious:

Reheat over to 350 - 375. 

Boil 2 lbs of noodles til el dente (I used penne) Now Allison says to boil 1 lb but it came out tooooo cheeeeezy. But if you like it like that then by all means. 

Meanwhile, melt half of a block of velveeta cheese in the microwave, then mix it in with a block of cream cheese, a 16 oz. container of sour cream and 2 cups of shredded cheddar (from a 4 cup package). Put your back into it and mix it real good cause that block of cream cheese is no joke.

Pour noodles and cheeeeeze mix into a casserole dish and spread it out somewhat evenly. Then sprinkle the top with the remaining shredded cheddar cheese from that 4 cup package. 

Put it in the oven for about 15 - 20 minutes and BAM it’s DONE!

I went shopping at Mitsuwa one day and decided to make Unagi for dinner for MYSELF because my husband hates eel. Mitsuwa sells cooked/smoked unagi marinaded in eel sauce for my convenience. All I do is place it in the toaster oven for about 15-20 mins. On the side I added wakame salad, rice with a nori strip on top.

Breakfast with my parents has its rewards -delicious FREE food! My parents love eating BF at Cafe 56 in PQ. Their potions are HUGE, even for me; I’m a heffer! I recommend this spot if you’re SUPER hungry! 

Beer I’m going to miss drinking:

Ballast Point’s Sculpin  

During our SPRING BREAK 2010 road trip my friends and I ate lunch at Baby Blues BBQ in Venice. I had the Grilled Shrimp Po’Boy and Blues on the cob… ALL DELICIOUSNESS! I would eat there every week if I lived in Venice.