Gorgonzola and Leek Creme Brulee

While looking for ideas for creme brulee flavors for my family last week, I stumbled upon a Gorgonzola and Leek Creme Brulee recipe on Epicurious.com. We were walking around the store earlier and T suggested I give it a try.

I have never made a savory creme brulee before and was excited to try this one out. I use to always say, "If I could only eat two things for the rest of my life, it would be donuts and cheese (except feta and goat)." I really like gorgonzola, but I was a little nervous that it was going to be too strong for the delicate custard, but it was not at all! The usually strong cheese really mellows out with the cream in the custard. The leek adds good flavor and texture. I've only had one bite so far because the custard has not set completely, but it was a tasty bite.

This is it before I added the parmesan crust. My roommates thought it was a quiche, which I guess it sort of is.

This is after the parmesan crust, which I browned by using my torch. I really do love that thing. Any excuse to use it is a good thing. T said it was one of the best things I've ever made. This is a keeper.

For recipe, click here.

Red Velvet Cupcakes

T's mom got me Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat for Christmas, and I had been itching to test out some of the recipes.

I had made the zucchini spiced muffins and one other recipe from the book since I was able to find the recipe from other websites, but ever since I got the book, I have not been able to decide on what to try first.

Last week, I suddenly had an urge to make Red Velvet Cupcakes. I probably have not made them in over a year and I could not actually remember where I found my old recipe, so I thought I would give Martha a try.

Sadly, they did not turn out. The batter was very thin and I opened my oven door to early to check them and they fell immediately. I do not like how she mixed the baking soda with the vinegar in the end. I do not know what really happened, but I think that was the downfall (literally). These went right into the trash.

The next day, I tried again, but this time I used Magnolia's recipe since I like their vanilla cupcake recipe so much. This batter was thicker, however, they also do the baking soda mixed with vinegar and it confirmed my belief that I am no good at that method. These cupcakes turned out better since I watched them rise from my oven window and was careful not to open too early. But they still were not very domed.

I made a mixture of mini and regular sized cupcakes. Everyone knows the best red velvet is topped with cream cheese frosting so I skipped Magnolia's vanilla and piped on Martha's cream cheese frosting. I took them to work and a sorority rush event and everyone said they were good, so I guess that's okay. For Magnolia's recipe, go here.

I think I will just have to go back and search my archive for what red velvet recipe I used in the past. I will probably try it again in a few months. I'm a little red velvet out after one complete fail and one minor fail.

Espresso Creme Brulee

I love creme brulee. I love how easy it is to make, it's sorta fancy, and everyone loves it. Last day after Thanksgiving, I ate dinner at N's house and her brother made espresso creme brulee, which was DELICIOUS. I asked him for the recipe shortly after via facebook, but I never got around to making it until last week.

I was mostly inspired to make it because I went to Ross to get another dog food bowl (since Soba is growing so fast and couldn't share with Obs). What I also found were six mini 2 oz. ramekin dishes! I love all things mini and these were such a great deal (six for $2.99) that I decided the next day I had to make creme brulee.

I also lost my home torch awhile back so I bought a new one. This was $25.95 and I love it. It is so much better than my old torch since it has so much more power. Oh, that brocolli on the board is from our garden.

Of course six mini ramekin dishes only holds 12 oz of the mixture so I made some in my normal ramekins and since it was espresso flavored, I decided to make some in our espresso cups as well.

Like I said, so simple. You only need a few ingredients and you just need to watch your custard so it doesn't overcook. If I do say so myself, these were perfectly done. I took some home to Phoenix and my family immediately asked me to make more next weekend. Therefore, this past weekend I brought them vanilla creme brulee, almond creme brulee, and of course, more espresso creme brulee.

Stay tuned: Tonight I made gorgonzola and leek creme brulee. They are currently cooling on the counter.

Espresso Creme Brulee (no source as N's brother facebooked me the recipe):
Ingredients
4 cups heavy cream , chilled
2/3 cup granulated sugar
pinch table salt
1/4 cup espresso beans placed in zipper-lock bag and crushed lightly
with rolling pin or meat pounder until coarsely cracked
12 large egg yolks
1 teaspoon vanilla extract
8 - 12 teaspoons turbinado sugar or Demerara sugar

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine 2 cups cream, sugar, and salt in medium saucepan; add espresso beans to pan, submerged in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse
flavors.
3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks and vanilla extract in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake
until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended
time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

*He told me instead of doing the crushed espresso bean, he put in two tsp of Colombia Starbucks Via Instant, which is what I did. I made it before not using Via and the espresso taste is not as rich so I suggest that as well.

Pork Steamed Buns

T found this video about two weeks ago on YouTube posted by cookingwithdog. It's "How to Make Nikuman (Chinese-Style Steamed Pork Buns)."

I was visiting my grandma the same weekend he showed me the video so I asked her for some good dried mushroom and dried shrimp and I have since made three batches and he, two. I followed the video recipe exactly (except I added an extra dash or two of soy sauce and oyster sauce).

This is a photo of the first batch T made. He made the dough and the meat filling and I had to pleat, which I am terrible at doing, as you can tell:

The next day, I decided to try to make my own. I kept replaying parts of the video because I am not very good at dough making. I was paranoid that I was going to miss a step or mess it up somewhere along the way. But it wasn't too bad. I got better at the pleating!

It's actually very easy, but a little time consuming because of the prep of all the ingredients and waiting for the dough to rise. The dough is soft, fluffy and flavorful due to the dashi and sesame oil. The meat filling is filled with yummy goodness. We used cabbage from our garden which made it even better. We have about 5 plants of cabbage this big.

All in all, the buns are tasty and we will probably continue making these from time to time.

Prayers for Haiti

I sit and think about how sad I am I lost my grandfather last month almost every hour of the day. But in recent days, another sadness has filled my heart. It's all over the news and the internet. The aftermath of the catastrophic 7.0 earthquake in Haiti is hard to even imagine. The footage and photos of the damage and all the bodies are shocking and hard to watch.

I am not much of a praying person, but I pray for all those displaced and injured people. I pray for all those who have lost their lives. I pray for the families of all those who have passed away from Tuesday's massive earthquake. And I pray for all those who are there now, helping with the rescue effort.

US News posted to their site today 10 Ways You Can Donate to Haiti. Click here to do your part.

[image via NYTimes]

Still aches...

爷爷,

It's been just a few days over a month since you've been gone. Life doesn't get easier. I still think about and miss you everyday. Still seems so unreal. You were an amazing man and still a legend. I am so proud to be your granddaughter. Wherever you may be, I hope it's wonderful. 一路好走.

B

Speaking of Top Chef

Watch this video from Funny of Die titled, "Top Chef: Hungry Ladies."

Top Chef: Hungry Ladies - watch more funny videos

Voltaggio Brothers

How have I not talked about the Voltaggio Brothers yet?! Ever since the the first episode of Top Chef Season Six, I have been celebrity crushing on the good looking chef brothers so this post comes a little late.

I've never had celebrity crushes before. I mean sure, I think Brad Pitt and Jude Law are quite hot, but I definitely do not swoon over them. But give me Michael and Bryan Voltaggio and I will go weak at the knees.

I love a man who can cook really well and to have two of them and such easy on eyes, that's like jackpot. That's a blessed family. My heart rate went up a little just from gathering their pictures from their website to put on here. I think Bryan is better looking but Michael is a bit more creative and talented. Ahhh, they both light my fire.

Bryan Voltaggio: 32, Chef and Partner of VOLT (Frederick, Maryland).

Michael Voltaggio: 30, Chef de Cuisine, Langham Huntington Hotel & Spa (Pasadena, CA) and Top Chef Season 6 Winner.

Are you a fan yet? Check out their website by clicking here. And you can follow Bryan's twitter here and Michael's here.

Polar Bear Attack

N sent me a text yesterday that said "Check out this polar bear attack!!" with a link from digg. I was expecting something bloody and gruesome, but instead it was this:

Bear Attack Photos,

This took place in Churchill, Manitoba, Canada.
These are pictures of an actual polar bear attack in Churchill.
These pictures were taken while people watched and did nothing to stop the attack!
Reports from the local newspaper say that the victim has made a full recovery.
The photos are below:

How cute is that? I want to get attacked by a baby polar bear!