Archive for the ‘recipes’ Category

How to: Chocolate Creme Brulee

January 7, 2011


1 can coconut milk, reduced by half

Coconut milk reducing on the stove

Begin by simmering the coconut milk in a medium sized, heavy sauce pan on the stove.

Reduced, thick coconut milk w/vanilla bean

Use medium heat and reduce stirring occasionally until you can see by the markings on the side of the pan that you have half the amount of liquid you had when you began.  Add the scrapings of one vanilla bean, split in half lengthwise and scraped. Also add 3 C. Heavy Cream or 3 C. Half and Half bring back to a simmer.

Whisking in hot cream

Next, separate the yolks from the whites of six large eggs.  Set the whites aside in the fridge for other uses (egg white omelets, low fat baking, etc.).  Place the yolks in a large bowl and whisk while slowly ladling in the hot coconut cream mixture.  Keep whisking as you do, to prevent curdling the eggs.

weighed chocolate and sugar

Weigh 6 oz. of dark chocolate and 4 oz. of granulated sugar to have at the ready.

Whisk the weighed chocolate and sugar into the hot egg cream.  Continue to slowly stir until melted, do not whisk too vigorously, to prevent air bubbles from forming.


Ready to go!

Place into 10-12 ramekins, 5-6 oz. size ramekins work well.

Placed in pan for cooking

Place water halfway up the sides of the dishes with the dishes placed in a large pan with sides.  Cover in foil and bake at 350 degrees for 35-45 minutes until set in the middle.  If the custard center is only slightly jiggly, it will continue to cook and set up after removed from the oven.  If the center is completely firm, it may become a bit cracked as it cools.  The pan should not be allowed to become dry as these cook, so when checking for doneness, carefully add water to the side of the pan.

cooling custards

Remove cooked custards from the pan to slowly cool to room temperature.  At this point, you may either refrigerate each for later use, or finish with the brulee torch to serve while slightly warm.

Slice bananas and arrange as you wish, then sprinkle the bananas and custard with coarse or raw sugar.  Use your creme brulee torch to create a crisp warm caramel crust overtop the custard.


Enjoy your final product!  This batch should make 10-14 depending upon the size of the ramekin.  If you are not eating shortly after you bake, you can wrap each and refrigerate doing the final step before serving.


Ratatouille Season

August 13, 2009

garden-02 This week’s farm box brought many great ingredients for a Ratatouille.  Originating in Southern France, ratatouille is perfect for this time of year in Wisconsin when tomatoes, zucchini, and fresh herbs are plentiful and eggplant and peppers are ripening.  There are all sorts of versions you can use, pairing them with rice, pasta, or bread if you like, or using it as a filling for omelets and crepes.  I especially like cutting thick slices of zucchini and yellow pattypan squash and cooking them on the grill before adding them to the dish.  Here is a recipe I made today including the pretty green swiss chard that came in my box!

First, on the grill, cook thick slices of 1 zucchini, 1 large pattypan squash, and one small eggplant lightly brushed or sprayed with olive oil.  Bring inside, and rough cut into 1 inch pieces (or desired size)

Heat 3 T. Olive Oil in a heavy pot

Add: 1 onion ( I used a torpedo onion from the market), diced

and 3 cloves of garlic, minced; sauteeing until tender

Add the grilled and cut vegetables along with

2 C. tomatoes, blended to a puree

1/4 C. fresh basil, sliced

2 T. fresh marjoram, minced

and 4 big leaves of chard, rough chopped

Simmer uncovered for 20 minutes, then add salt, pepper, and red pepper flakes to taste.  I keep a little red wine or broth handy to deglaze the pan if it gets dry or too thick.

Serve as you like, with rice or pasta, as a side, topped with fresh grated hard cheese!