Wednesday, September 29, 2010

A Fabulous Flan.....


As many know, my favorite dessert in the world would probably have to be creme brulee. Every time I take a bight of the delicious, creamy, thick custard, the world around me disappears, and I find myself sitting at a small cafe in Southern France, on a warm morning, smelling the warm fresh bread coming from the oven, hearing the distant toll of the village church, and watching rolling green hills.
Yesterday I made a caramel flan which is also a custard dessert. It was soooooo yummy. Here's the recipe and a picture of mine. (the only thing i change was i used a real vanilla bean instead of vanilla extract. I boiled it with the milk!) Enjoy
Caramel Flan
Caramel:
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
Directions
Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.


To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.





Thursday, September 23, 2010

Back 2 School!!!!



Monday was my first day of College! I graduated from high-school in '08. Back to homework every night! I don't mind it though. It's rather fun. My favorite class right now is Public Speaking! My instructor is a very educated and animated teacher. I like listening to him speak. He makes everything sound important and interesting. I made my first speech on Tues., my second day! The Topic- "Me" Time- 1 minute. I have another speech on Mon; Topic-"My Home Town" Time- 3-5 minutes. Today in class we defined the word "Attitude". I've been learning the many different elements to speaking, and how important your poise and stance is. Did you know you communicate 93% Non-verbally? Only about 7% percent of our communication is verbal!

My sanitation is very practical to working in the kitchen, to say the least. (On a side note! A little tip I learned today! If your brown sugar ever tends to clump up and get hard, stick a piece of bread in it! Funny, huh?) Well, back to sanitation! I'm learning a lot about safe food handling! Soap doesn't sanitize anything, just to let you know! After you scrub with soap, you are suppose to kill anY germs with some kind of sanitizer. For instance, bleach! (1 tsp mixed with COLD water, hot water deactivates the bleach, cold keeps it active longer.)



Well, everyone have a great weekend, and I'll talk to you later!

Wednesday, September 22, 2010

Wedding Cake.......















I had a very fun, and eventful weekend! One of my friends got married on the twentieth, and I was privileged, with a couple friends, to get to make her wedding cake . It was absolutely delicious and beautiful, if I do say so myself! Here are some "behind the scenes" pictures!!! Enjoy!


























Saturday, September 4, 2010

Oregon Adventures day 1.....

Hello, Everyone! We made it safely to our first destination; Eagle Crest Oregon. After a early and long morning of driving, we greatfully arrived at our destination. After settleing ourselves in our lovely condo, we ventured to the nearby pool for a funfilled afternoon! Here are some pictures.



the drive!


Ronni's and my room!


Fun at the pool.....

Thursday, September 2, 2010

BBQ.....




I dearly love a good Barbecue. My favorite probably is barbecue baby back ribs, but now I have heard and tried the barbecued pulled pork sandwich, I don't know if I'm ever going back. WOW!!! That's all I can say! the combination of the juicy, melt-in-your-mouth, tangy barbecue pork, and the fresh crunchy coleslaw is AMAZING! See for your self! this is a recipe from "Down Home with the Neelys". I used a Bobby Flay recipe. But they are both awesome!



PULLED PORK SANDWICHES
Ingredients
For the Pork:
6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup
Directions
If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.


Rub the pork

Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)


Prepare the wood chips

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't over soak, or the wood will snuff out the fire.


Light the grill

Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.


Cook the pork.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.


Feed the grill

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.


Make the sauce

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.


Shred the pork

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.


Make the sandwiches

Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

Wednesday, September 29, 2010

A Fabulous Flan.....

Posted by Marie 1 comments

As many know, my favorite dessert in the world would probably have to be creme brulee. Every time I take a bight of the delicious, creamy, thick custard, the world around me disappears, and I find myself sitting at a small cafe in Southern France, on a warm morning, smelling the warm fresh bread coming from the oven, hearing the distant toll of the village church, and watching rolling green hills.
Yesterday I made a caramel flan which is also a custard dessert. It was soooooo yummy. Here's the recipe and a picture of mine. (the only thing i change was i used a real vanilla bean instead of vanilla extract. I boiled it with the milk!) Enjoy
Caramel Flan
Caramel:
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
Directions
Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.


To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.





Thursday, September 23, 2010

Back 2 School!!!!

Posted by Marie 0 comments


Monday was my first day of College! I graduated from high-school in '08. Back to homework every night! I don't mind it though. It's rather fun. My favorite class right now is Public Speaking! My instructor is a very educated and animated teacher. I like listening to him speak. He makes everything sound important and interesting. I made my first speech on Tues., my second day! The Topic- "Me" Time- 1 minute. I have another speech on Mon; Topic-"My Home Town" Time- 3-5 minutes. Today in class we defined the word "Attitude". I've been learning the many different elements to speaking, and how important your poise and stance is. Did you know you communicate 93% Non-verbally? Only about 7% percent of our communication is verbal!

My sanitation is very practical to working in the kitchen, to say the least. (On a side note! A little tip I learned today! If your brown sugar ever tends to clump up and get hard, stick a piece of bread in it! Funny, huh?) Well, back to sanitation! I'm learning a lot about safe food handling! Soap doesn't sanitize anything, just to let you know! After you scrub with soap, you are suppose to kill anY germs with some kind of sanitizer. For instance, bleach! (1 tsp mixed with COLD water, hot water deactivates the bleach, cold keeps it active longer.)



Well, everyone have a great weekend, and I'll talk to you later!

Wednesday, September 22, 2010

Wedding Cake.......

Posted by Marie 0 comments














I had a very fun, and eventful weekend! One of my friends got married on the twentieth, and I was privileged, with a couple friends, to get to make her wedding cake . It was absolutely delicious and beautiful, if I do say so myself! Here are some "behind the scenes" pictures!!! Enjoy!


























Saturday, September 4, 2010

Oregon Adventures day 1.....

Posted by Marie 2 comments
Hello, Everyone! We made it safely to our first destination; Eagle Crest Oregon. After a early and long morning of driving, we greatfully arrived at our destination. After settleing ourselves in our lovely condo, we ventured to the nearby pool for a funfilled afternoon! Here are some pictures.



the drive!


Ronni's and my room!


Fun at the pool.....

Thursday, September 2, 2010

BBQ.....

Posted by Marie 0 comments



I dearly love a good Barbecue. My favorite probably is barbecue baby back ribs, but now I have heard and tried the barbecued pulled pork sandwich, I don't know if I'm ever going back. WOW!!! That's all I can say! the combination of the juicy, melt-in-your-mouth, tangy barbecue pork, and the fresh crunchy coleslaw is AMAZING! See for your self! this is a recipe from "Down Home with the Neelys". I used a Bobby Flay recipe. But they are both awesome!



PULLED PORK SANDWICHES
Ingredients
For the Pork:
6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup
Directions
If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.


Rub the pork

Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)


Prepare the wood chips

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't over soak, or the wood will snuff out the fire.


Light the grill

Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.


Cook the pork.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.


Feed the grill

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.


Make the sauce

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.


Shred the pork

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.


Make the sandwiches

Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!