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This is resource for the cooking and baking enthusiast. Here you can find lots of inspiring recipes, articles, how-to's, ingredient information and more!

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What One Cooks When It's Fall

Last Modified: 03/30/23
First Published: 11/05/11
Views: 555
Views: 555

There has been quite a few recipes made lately, all of which can be placed in different categories. One thing these dishes all seem to have in common however is the theme of fall. We've had the pleasure of having beautiful fall weather basically up to now, however in some ways it doesn't much matter in terms of food does it? Because if it's cold and sunny, then soup, stews, bread and crumbles sound good, because it's fall, right! And if it's windy and pouring, then soups, stews, bread and crumbles sound even better, because it's fall, and cold too!

Well, there was an attempt to make vegetarian chili which turned out rather well, flavor wise. The thing with vegetarian chili is, I don't actually mind meat in my chili; well slow cooked meat always add tremendous flavor, and if you're talking authentic chili, then you definitely need meat. But when your fridge stares back at you empty and there is no chuck in sight, then I like the idea that you can make something that captures the essence of good chili (smokey adobo, heat, cumin, tomatoey goodness and heartiness) without having to make a trip to the store.

By using a few different types of legumes you can actually get a lot of structure and a good base. I used red lentils, lentils de puy and black beans which balanced out the dish nicely and didn't give the chili an overly strong "bean taste."

There has also been a few adventures in terms of bread baking, namely a banana chocolate yeast bread that could use some tweaking but which basically turned out well. I'm still trying to wake my sourdough to life after a long state of hibernation in a dry state. The sourdough is proving stubborn and apparently doesn't want to properly awake, but I haven't given up yet.

bread rising



Cleaning the Grill Grates Top

Last Modified: 03/30/23
First Published: 07/07/10
Views: 402
Views: 402
grill brush

There is no set way of cleaning a grill top. Some people like to scrub the grates in a sink, some people like to use a garden hose, some people like steel wool or brillo pads.

A much easier way to clean the top is to avoid washing the grate altogether. After you make a fire, or heat up a gas grill, just close the top and wait a few minutes.

Once you have everything really hot you can use the brush that came with your grilling tools and just wipe down the grates. There is nothing more you really need to do. For bigger problems or things that are really stuck just scrape down the bars with your tongs. It may take a few minutes longer but it is much easier than washing the grate in the sink.



Carrot Cake Brownies (Blondies)

Last Modified: 05/22/20
First Published: 05/22/20
Views: 202
Views: 202

INGREDIENTS

FOR THE BLONDIES

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 large carrot, grated (about 4oz / 125g)

FOR THE CREAM CHEESE FROSTING

  • 1/2 cup (112g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 and 1/2 cups (312g) icing/powdered sugar
  • 1/2 teaspoon vanilla extract
  • Walnuts or pecans, chopped, for garnish

INSTRUCTIONS

FOR THE BLONDIES

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch baking pan with aluminium foil or parchment paper, and spray with baking spray. Set aside.
  2. Whisk together the flour, spices, and salt. Set aside.
  3. Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, and vanilla, and whisk vigorously until smooth and combined. Whisk in the flour until combined, then fold in the grated carrots.
  4. Spread the batter evenly into the prepared pan, and bake for about 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Do not over-bake. Allow to cool completely in the pan on a wire rack before frosting.

FOR THE CREAM CHEESE FROSTING

  1. Using a handheld or stand mixer, beat the cream cheese and butter until smooth and creamy. Add half of the icing sugar, and beat until smooth. Add the vanilla, and beat until combined. Add the remaining icing sugar, and beat until light and fluffy.
  2. Spread the frosting over the top of the blondies, sprinkle with chopped walnuts/pecans, then remove from the pan and cut into squares.

NOTES

 

Blondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.


Classic French Creme Brulee

Last Modified: 11/19/19
First Published: 10/22/07
Views: 5070
Views: 5070
Crème brûlée is such a simply yet elegant dessert. Everybody loves a warm, smooth custard with burnt sugar on top,creme_brulee it's so velvety smooth, rich and completely irresistible.

There are a lot of different crème brûlée recipes out there, yet the basic ingredients are the same: egg yolks, heavy cream, sugar and flavoring. After that point, it's just a matter of proportion.

Crème brûlée is a great dessert if you're entertaining
since you can make the individual ramekins in advance and then just put them under the broiler at the last second – easy and convenient. Plus, it always feels a little extra special when you're served an individual dish.
click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 0
Total Cost: $4.85
Cost Per Serving: $inf
Total Calories: 3,516
Calories/Serving: inf
IngredientVolumeMassCostCalorie
Egg Yolks (6 egg yolks)
Heavy Whipping Cream 36%
Sugar, White Granulated
Extract, Vanilla Pure

When it comes to flavorings, vanilla is the true original and most peoples favorite. However, there are plenty of alternatives: how about chocolate crème brulée, orange, ginger, fruit, the sky's the limit... You could either flavor the custard itself or make an underlaying layer at the bottom of your ramekin and then pour your custard on top.

Just remember, that this is a custard so don't over-cook it! Don't leave the ramekins in the oven too long, or the custard might break (unfortunately we have experienced this...)

6 servings:

  • 6 egg yolks
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean (or in a pinch some good quality vanilla extract)

Method:

Heat the cream in a sauce pan. If you're using a vanilla bean, place the bean along with the cream in the pot, bring to a simmer, then let sit for about 20 minutes.

In a separate bowl, whisk together the egg yolks and the sugar until the mixture starts to lighten in color. Now start tempering the egg mixture by adding a little hot cream at a time, continue to stir. (If you're using vanilla extract, this would be the time to add it.) When all the cream is incorporated, divide the liquid into 6 ramekins.

Place the ramekins on a large roasting pan and fill the pan with hot water (about halfway to the sides of the ramekins).

Tip! It's easier if you first put the baking pan with the ramekins in the oven and then pour the water into the pan. Just be careful not to splash any water into your ramekins.


Bake in 325 degree F until the crème brûlée is set, but still trembling in the center, about 35 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days.

Take the ramekins out of the fridge about 30 minutes in advance. Pour about 1 tablespoon of sugar on top of each ramekin (you want a nice thick layer). Either melt the sugar with a torch or put the ramekins under the broiler for about 30 seconds or until the sugar is melted. Let the sugar form a crispy top before you serve it.