1796foods:

580. Yule Log

A few years back when I attempted to make a yule log, it quickly became my biggest ever culinary disaster. It stuck to the pan, it stuck to the paper, it broke when it rolled, the frosting soaked into the sponge… I could go on. Luckily this year there were no such issues. I used a recipe from the Hairy Bikers, which involved a flour-free sponge. It turned out amazingly light and I shall absolutely make the same sponge recipe over and over again - it would be perfect for any kind of gateau or ice-cream cake. I then kind of negated the lightness by coating the whole thing in an inch of chocolate buttercream, but hey, it’s Christmas.

580 down, 1216 to go

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Deep Fried Fridays: Blistered Creamy Corn Hush Puppies with Cheddar and Pickled Jalapeños. Served with Alabama BBQ Sauce. Limited availability at our LES spot today!

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All-beef Burger from Borough.

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http://whenninjascook.tumblr.com/post/15284902501/sabah-el-khair

revistacocinayvino:

Del mortero al licuador eléctrico hay un giro 180º, pero del licuador al mortero, se completan los 360º, regresando a lo tradicional con todo lo aprendido

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How to make pistachio gelato at home and a new way to serve it: in a soft bun, Sicilian style!

Recipe

recipe-file:

Crème brûlée

Yield
This will make 4 servings of crème brûlée.

Ingredients
1 vanilla bean OR 1 1/2 teaspoons vanilla extract
3 egg yolks from large eggs
1/2 cup confectioner’s sugar
Pinch salt
1 1/2 cups heavy cream
1/3 cup fine white sugar

Equipment
Sieve
Four 6-ounce ramekins

Instructions

1. Heat the oven to 275°F. If you are using a vanilla bean, split it down the center and scrape out its seeds into the egg yolks in a medium bowl. Whisk.

2. Add the confectioner’s sugar and a pinch of salt, and whisk.

3.  Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

4. Pour the mixture through a fine mesh sieve into another bowl. (If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.)

5. Pour the custard into 4 to 6 ramekins or oven-safe bowls and place them in a larger baking dish. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

6. Place the baking dish in the preheated oven, and pour about 3 cups of boiling water into the baking dish around the ramekins.

The depth of the ramekins will control how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

How to know when the custard is done: The custard will be quite wobbly; it should jiggle from side to side when nudged. However, it should not be liquid in the center. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency.

Very, very carefully remove the pan from the oven, and remove the ramekins from the baking dish. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes, or until ready to serve.

7. When ready to make the sugar crust, take the ramekins out of the refrigerator and dab their tops dry of any moisture or condensation.

8. Sprinkle a fine layer of sugar over their tops. The key here is for the sugar layer to be of even thickness. Sprinkle the sugar then shake them back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

9. Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Note: If you want you can put an upside-down pie pan in the oven to raise the custard up even closer to the broiler. This can help speed the broiling process.

10. It is traditional for crème brûlée to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

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Recipe