Storm the Cassoulet

Crème Brûlée

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Ingredients:

4 cups heavy cream

2 tsp vanilla extract

6 egg yolks

1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust

HOT water to fill roasting pan

Method:

Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 – 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

 

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Easy Chicken Noodle Soup from a Leftover Roasted Chicken

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Ingredients:

 For the stock:

1 roasted chicken carcass, meat removed and reserved for the soup

1 tablespoon olive oil

3 quarts (12 cups) water

1 medium carrot, peeled and coarsely chopped

1 medium celery stalk, coarsely chopped

1/2 medium yellow onion, coarsely chopped

2 fresh thyme sprigs

1 bay leaf

1/2 teaspoon whole black peppercorns

For the soup:

2 medium carrots, peeled and medium dice

2 medium celery stalks, medium dice

1/2 medium yellow onion, medium dice

1 bag of chopped fresh spinach

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon finely chopped fresh thyme leaves

Freshly ground black pepper

1 cup dried egg noodles (about 2 ounces) (or pastene, orecchiette,rice, etc…..)

Directions:

 For the stock:

Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).

Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

 For the soup:

Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, spinach, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.

While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.

When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

 

 

 

 

 

 

 

 

 

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Italian Meatloaf

 

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Ingredients:

 1/4 cup plus 2 tablespoons extra virgin olive oil

4 teaspoons (about 6 cloves) chopped garlic

2 medium onions, diced

2 red peppers, seeded, small diced

1/2 cup chopped basil leaves

2 tablespoons chopped parsley leaves

4 eggs

1 teaspoon salt

1/2 teaspoon black pepper

2 cups grated Parmesan

1 1/2 cups breadcrumbs

3 pounds ground beef/veal mix

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

1 cup marinara sauce

Directions:

 Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to over-mix.

Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

 

 

 

 

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