Creme Brulee

Creme Brulee is one of my favorite desserts of all time. The best part is that it is the easiest thing to make. I have been using this recipe for years and it always turns out perfectly. I don't know where it originally came from as it is just written on a sheet of paper amongst the stack of many sheets of paper with recipes in my kitchen. I always make at least 1 1/2 times what the recipe calls for, sometimes I double it. I prefer the 6 ounce ramekins, and this only yields 4 servings if I push it with the standard recipe. I used fresh local eggs, so they are exceptionally yellow. Also, I have never used a commercial torch. I find the broiler works just fine, especially if you like the top exceptionally dark as I do.

Ingredients:
8 egg yolks

1/3 cup granulated white sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 cup granulated white sugar for carmelizing

Directions:
Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Put the ramekins in a pan and put on the center rack of the oven, then carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins. Close the door and begin timing. Bake until set around the edge but still loose in the center, about 40 to 50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Carmelize the sugar with a small hand-held torch or place the ramekins under the broiler until the sugar melts. Rechill custards for a few minutes before serving.
Yield: 6 servings

Chipotle Pasta with Acorn Squash

A few weeks ago I stumbled upon a recipe online for pasta with a chipotle cream sauce. Last night it sounded like the perfect dinner, but I searched the internet and couldn’t remember where I had originally found the recipe. The recipes I did find sounded ridiculously loaded with fat (not that my version isn’t). So, I just decided to wing it. The end result was really tasty, although not really so pretty. I was also having trouble with the lighting in my kitchen, so the pictures make it look even worse! The days are getting short really quick in Fairbanks and I am going to have to find some other non-natural lighting sources soon. David thought that it might be better with yams instead of the acorn squash. We both agreed that chicken would also be a good choice. I thought the amount of chipotle sauce was perfect, but David thought it needed more. Be warned, this is not a “light” dish!

Chipotle Pasta with Acorn Squash
1 lb. penne pasta cooked al dente
1 acorn squash roasted and cut into 1 inch cubes
2 chipotle peppers in adobo
1/2 cup pumpkin seeds
2 large cloves garlic
3/4 cup heavy cream
fresh grated parmesan to sprinkle
parsley for garnish
Set oven 400 degrees. Cut one acorn squash in half and remove seeds. Place squash on baking sheet and place in oven for 45 minutes or until soft. While squash is roasting toast pumpkin seeds (spread a single layer ½ cup of pumpkin seeds in a shallow dish, small baking sheet, or a sheet of foil and place in oven 5 minutes or lightly browned). Add heavy cream to 1 quart saucepan over medium heat and let simmer for 15 minutes. Combine toasted pumpkin seeds (leave a few whole for garnish), garlic, and chipotles in food processor, blend until a thick paste. Remove squash from oven and cut into cubes. Remove cream from heat and add pumpkin seed mixture. Drain pasta and add cream mixture and squash and mix well. Top with parmesan, pumpkin seeds, and parsley. Makes 4 servings.

Pasta and Greens

 I just got home from walking the dog and was planning dinner alone when David called to let me know he would be home after his meeting after all. I am hoping to finish the book I have been reading Waiter Rant. So tonight's meal will have to be an old stand by. This recipe started this spring when our CSA (community supported agriculture) share from Calypso Farm turned out to be more leafy greens than we could sometimes eat in a week. The great thing about greens is that when you steam them they turn into almost nothing. I have made this recipe with everything from Spinach, Chard, Kale, Mustard Greens, Radish Green, Turnip Greens, you name it. The one week our basil was actually plentiful here in Alaska I actually used Basil instead of greens, which turned the dish into a creamy pesto.