(no subject)
Heeeee. I ROCK.
I made roasted strawberries and a lime-vanilla creme anglaise, which I am now eating over plain wheat toast. (Toast because, uhm, it's the only bread-like thing we have in the house that doesn't contain soy protein, and since both parentals [even the one in the hospital] are on diets, it's not fair to make cream scones.)
It tastes /good/.
Roasted Strawberries:
Roasted strawberries end up tasting incredibly intense, and explode in your mouth with flavor. This is a good use, I think, for strawberries that are /good/, but just not worth eating out of hand plain.
Hardware:
Glass baking dish
Oven preheated to 425F
Wooden spoon
Software:
1 pint strawberries, rinsed, trimmed, and halved or quartered
Sugar to taste
Put the strawberries in the baking dish, and toss with as much sugar as you like. If you eat it with creme anglaise on top, undersugar them. You could also pepper them if you like at this point, although I'd hold off on adding balsamic vinegar. Once they is all happy, put in oven and roast for about ten minutes, or until they get tender and there's slightly thickened juices in the pan with them.
Lime & Vanilla Creme Anglaise:
Yes, I'm too lazy to find the accented e. :P This stuff's /good/. It tastes too sweet when you taste it plain, but if you have tart roasted strawberries to pour it on top of... yeah, I knew you'd get it. ;D This is an eighth recipe of Alton Brown's vanilla ice cream base, that I added lime zest to and didn't bother to measure the vanilla for.
Hardware: (Measuring apparatuses not included.)
A stove! XD
Small saucepan
Small bowl
Wooden spoon
Fork or whisk
Pyrex measuring cup, or similar heat resistant spouted thing
Software:
0.5 cups heavy cream
1 egg yolk
0.75oz granulated sugar
Zest of 1 lime
A glug of vanilla extract (I go by, uhm, smell for this.)
Put the sugar, heavy cream, lime zest, and vanilla extract into saucepan and heat up over medium heat, stirring occasionally, until it reaches a simmer. While this mix heats, beat the egg yolk in the bowl until it's lightened in color.
Once the cream etc. has reached a simmer, take off the heat and carefully transfer a third of it to the bowl with the egg yolk, and beat to combine. Pour the tempered yolk back into the saucepan, and heat over low heat until the mixture thickens such that it will coat the back of a spoon, and hold a line drawn through the coating.
To serve, find some sort of yummy bread-like creature that you can make toasty and then tear into bite sized pieces in the bottom of a bowl. Top with half the strawberries and creme anglaise to taste, then stir together, and eat. It looks a little fugly, but man, it tastes good. XD
I made roasted strawberries and a lime-vanilla creme anglaise, which I am now eating over plain wheat toast. (Toast because, uhm, it's the only bread-like thing we have in the house that doesn't contain soy protein, and since both parentals [even the one in the hospital] are on diets, it's not fair to make cream scones.)
It tastes /good/.
Roasted Strawberries:
Roasted strawberries end up tasting incredibly intense, and explode in your mouth with flavor. This is a good use, I think, for strawberries that are /good/, but just not worth eating out of hand plain.
Hardware:
Glass baking dish
Oven preheated to 425F
Wooden spoon
Software:
1 pint strawberries, rinsed, trimmed, and halved or quartered
Sugar to taste
Put the strawberries in the baking dish, and toss with as much sugar as you like. If you eat it with creme anglaise on top, undersugar them. You could also pepper them if you like at this point, although I'd hold off on adding balsamic vinegar. Once they is all happy, put in oven and roast for about ten minutes, or until they get tender and there's slightly thickened juices in the pan with them.
Lime & Vanilla Creme Anglaise:
Yes, I'm too lazy to find the accented e. :P This stuff's /good/. It tastes too sweet when you taste it plain, but if you have tart roasted strawberries to pour it on top of... yeah, I knew you'd get it. ;D This is an eighth recipe of Alton Brown's vanilla ice cream base, that I added lime zest to and didn't bother to measure the vanilla for.
Hardware: (Measuring apparatuses not included.)
A stove! XD
Small saucepan
Small bowl
Wooden spoon
Fork or whisk
Pyrex measuring cup, or similar heat resistant spouted thing
Software:
0.5 cups heavy cream
1 egg yolk
0.75oz granulated sugar
Zest of 1 lime
A glug of vanilla extract (I go by, uhm, smell for this.)
Put the sugar, heavy cream, lime zest, and vanilla extract into saucepan and heat up over medium heat, stirring occasionally, until it reaches a simmer. While this mix heats, beat the egg yolk in the bowl until it's lightened in color.
Once the cream etc. has reached a simmer, take off the heat and carefully transfer a third of it to the bowl with the egg yolk, and beat to combine. Pour the tempered yolk back into the saucepan, and heat over low heat until the mixture thickens such that it will coat the back of a spoon, and hold a line drawn through the coating.
To serve, find some sort of yummy bread-like creature that you can make toasty and then tear into bite sized pieces in the bottom of a bowl. Top with half the strawberries and creme anglaise to taste, then stir together, and eat. It looks a little fugly, but man, it tastes good. XD