whoa

Apr. 10th, 2010 12:19 pm
nothavanas: (Default)
Trophy Cupcakes has a new Salted Caramel Cupcake. It is the most sublime cupcake experience I have ever had. There aren't even words to describe it.
nothavanas: (Default)
I tried a recipe from Cooks Illustrated for chocolate chip cookies. The aim was a chewier, toffee-flavored cookie. The cookies were amazing!

The recipe calls for browning 10 tablespoons of butter, then adding another 4 tablespoons and letting it melt. They then add brown and white sugar (I used turbinado instead of white, because I had light instead of dark brown sugar.), vanilla (I splurged on my fancy stuff), salt, and an egg + yolk. Let that sit for ten minutes, stirring every three minutes. Add the flour and baking soda, mixing until done, and dump in lots of chocolate chips. The recipe says make only 16 cookies, 8 per giant sheet. I made them a little large for normal cookies, but not nearly that big.

I've never had a cookie anything like these. They had lots of nutty browned-butter taste, with a little crunch from the turbinado sugar and a lot of chewiness. Just amazing.

om nom nom

Nov. 20th, 2008 11:57 am
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I do so love this salmon recipe. It just puts a beautiful flavor on the outside of the fish and lets the wonderful wild flavor shine.

tasties

Oct. 28th, 2008 11:47 am
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Grilled cheese sandwiches with the perfect ratios of homemade sourdough bread, Beecher's Flagship cheese, and Zeke and Zach's Honey-Jalapeño Hot Sauce, melted in the toaster oven. So good.

Saffron-Pistachio Cookies. They have a beautiful saffron flavor, probably from extracting the threads in melted butter rather than hot water, and are very buttery and delicious.

White Winter Vegetables baked in Cream, from Greens. I used cauliflower, parsnips, fennel, and leeks, and 2 cups heavy cream, plus a buttered breadcrumb topping. It was pretty popular at Pumpkin Fest. I'm going to mix the last of my butter-sauteed chanterelles into this for tonight's dinner.

White Bean and (Winter Squash) Soup, also from Greens. This is a lovely hearty winter soup, and the Delicata and acorn squashes I used are slightly sweet and very nice. You make a stock from the pumpkin seeds and some other detritus, and use the bean cooking liquid as well. I threw in 2 cups of my vegetable stock from last year's CSA to make volume, which added a nice complexity.

Ice Cream!

Aug. 30th, 2008 01:11 pm
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Carrot/Chile Sorbet, and Shiro Plum Ice Cream.

Allow me to read you the ingredients lists for these:
Water, local carrots, sugar, lemon drop chiles.
Cream, milk, sugar, eggs, shiro plums.

The sorbet is reasonably spicy, and has a nice carrot flavor as well as the chile flavor. The ice cream is to die for. They've roasted the plums a bit to caramelize them, and the ice cream base they use is unbelievably delicious. (Obligatory William Carlos Wiliams reference goes here.)

Oh, and I got a most excellent green chile and cheese tamale, with corn and tomato inside as well, and a nice tomatillo/cilantro salsa on top.
nothavanas: (Default)
Ecstatic Salmon (Alton Brown’s “The Cure for Salmon” with really frakking good salmon)

$6 worth of Keta salmon from Loki Fish Company, bought from the cute guy who’s there all the time.
A tablespoon or so of blackberry blossom honey from Rockridge Orchards, from the charmingly outgoing owner.
Equal parts coarse sea salt and sugar (1.5 tablespoons each).

Mix the salt and sugar. Heat the honey until thin and spreadable, or just stop the microwave as soon as it boils. Put down a piece of tinfoil and a piece of saran wrap on top of that. Spread less than half of the salt-sugar mixture on the plastic in about the shape of the fish. Brush both sides of the fish with the honey, using all of it, and then lay the fish down on the crystals. Cover the fish with the rest of the salt and sugar. Wrap it up tightly and set the package in a dish. Weight with a plate and some cans of food, and refrigerate for two hours. Turn the fish over after one hour and reweight.
Unwrap the fish, and place it on a foil-lined baking sheet. Heat the broiler as hot as it will get, and when it’s there, slide the fish in. Broil for 8 minutes, if you have a filet that’s an inch and a quarter or so thick at the thickest point. The thin parts will be a little dry, but that’s ok.
Do not sauce the fish. Do not put it on a plate with dressed salad. Just eat it as it is.

I don’t know if this treatment would be as good with frozen and factory-processed fish. It would probably be very tasty. With the fresh wild fish, it is amazing. We’re talking borderline erotic.

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