Monday, September 28, 2009

Floating Islands

1 litre milk
6 eggs
Sugar to taste (about 2 cups) - for the custard
Sugar - 2 cups - for caramel
1 tsp Corn flour
2 tsps Vanilla essence.
1 cup Walnut pieces and/or Cashew pieces

Separate whites and yellows in two mixing bowls.
Whisk the whites till they are firm, add a pinch of salt and keep aside.
Boil milk - once boiled, keep it on slow fire.
Sppon the stiffly beaten egg whites onto the milk and let them cook.
Turn over once and cook for a couple of minutes. Keep the cooked
whites aside.
When all whites are cooked, cool the milk.
Add Essence (2 tsp).
Take 1 cup milk + 1 tsp corn flour. Add the beaten yolks and mix well.
Add 2 cups of sugar.
On a slow flame, cool the custard till it is thick.

Pour the custard in a glass dish. Put the egg whites over the custard.

Take 2 cups of sugar and heat it over a medium flame till it melts and
stir so it is a smooth consistency.

Using a spoon, splash the caramel over the egg whites. Drop the nuts
over the caramel/egg whites.

Put in the refrigerator to set.

Sunday, September 27, 2009

Dinner at Melissa, Josh and Carter's

I am not sure why but Josh seemed to look slightly less happy at this supper than usual. Was it because I was not in attendance or could it have been that his beloved WVU team lost to AUBURN the day before? No one will no for sure, but Josh, don't be sad, I will attend the next supper club and will only torture you for an ENTIRE YEAR as you did the previous year to me.

Football season has begun and Melissa sure does know how to put out a spread, those who showed up for pre-dinner football festivities had to have left that evening very pleased!

Thank you Melissa, Josh and Carter for hosting this months supper club. The food looked so yummy, I only regret not being able to taste it for myself, but I hear that everyone was quite pleased! I overheard someone say "every dinner we share seems to get better and better" I am certain this was meant for the meal you cooked as well.

The menu consisted of:

Main Course - Lasagna, two varieties both of which aimed to please, compliments of Melissa and Josh

Dessert - This one took awhile to make but I am sure it turned out lovely, compliments of Ashlyn

Thank you to those that brought wine.

Looking forward to next months supper club at Tracy's.

Tuesday, September 15, 2009

Most Delicious Dinner Recipe...According To My Neighbor

So our next dinner is right around the corner and I am still as excited to see you all as I was the first dinner that we hosted.

My neighbor sent me an email today titled "Most Delicious Dinner Recipe", she invited me over the night she made it but I had a previous engagement. It looked delicious and judging from her email it was. So of course I had to share it with you all.


2 T virgin olive oil
6 medium shallots
4 medium parsnips - peeled and cut into chunks
1/2 cup apricot preserves
2 T whole grain mustard
1 tsp ground ginger
1/2 tsp ground cumin
8 medium chicken thighs ( they say skin on, but I didn't)
kosher salt and ground pepper
1/2 cup pitted prunes - roughly chopped ( I used 1 cup)
1/2 cup dried apricots ,roughly chopped ( I used 1 cup)
1 T apple cider vinegar

************A skillet that can be used in the oven as well as on the
stove top. *****

Position a rack in the center oven and preheat to 425 degrees.

Heat olive oil- add shallots and parsnips and cook until golden brown

Whisk preserves, mustard,ginger and cumin in a bowl.

Season chicken with salt & pepper. Put glaze on top of each piece of

Scatter the dried fruit in to the skillet.

Place chicken (skin side up) on top Add 1/4 cup water and bring to a
boil.Cover and cook about 6 minutes.

Uncover and transfer to oven.Cook until the chicken and veggies are
tender and golden- about 25 minutes.

Push the chicken aside and add vinegar- add water if too thick. Serve
from skillet !!!!!!!

Yet another meal on my list to cook. Damn Singleton, I will be living off this for a month.

Monday, September 7, 2009

The Waverly Inn Truffled Mac and Cheese

As I was browsing a magazine the other day I came across this recipe for Mac and Cheese. It sounded so scrumptious that I had to share.

John DeLucie, chef at NYC's Waverly Inn recipe for:

Truffled Mac and Cheese

1 lb. elbow macaroni
1 tbsp. table salt
5 tbsp. unsalted butter
6 tbsp. all-purpose flour
1 1/2 tsp. Dijon mustard
5 cups milk
8 oz Monterey Jack cheese, shredded (2 cups)
8 oz. sharp cheddar cheese, shredded (2 cups)
1 tsp. table salt
1 cup fresh bread crumbs
white truffle oil to taste

1. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp. salt; cook until pasta is tender. Drain pasta and set aside in colander. Add a drop of olive oil to prevent sticking.

2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp. salt until fully melted. Add pasta and cook over medium low heat, stirring constantly, until mixture is heated through.

3. Top with bread crumbs and broil until crumbs are deep golden brown, 3 to 5 minutes. Drizzle with truffle oil to taste. Cool about 5 minutes, then serve.

Thursday, September 3, 2009

You can feel it in the air!

Fall is quickly approaching and I couldn't be happier. The air is crisp and I am anxiously anticipating a drive through the Blue Ridge Mountains to see the vibrant leaves as they change to red, yellow and orange.

Being one of my favorite seasons not only for running but for food as well. Today I caught myself thinking about clam chowder, garlic soup, cream of mushroom soup, barley stuffed squash and chili. All home-made of course!

I am hoping to make the above dishes for you all this fall and will share the recipes after you get to taste them, but in the interim, I will share a recipe for my mom's Spicy White Bean Soup. I hope you enjoy it!

Spicy White Bean Soup

1 large chopped onion
2 tbsp butter melted
2 (15.8 oz) cans great North Beans rinsed and drained
2 (15.5 oz) cans Yellow Hominy rinsed and drained
2 (14.5 oz) cans Chili Style chopped tomatoes, un-drained
2 (14.5 oz) cans ready to serve vegetable broth - or you can make your own
1 tsp sugar
1/2 tsp ground cumin
1/4 - 1/2 tsp ground red pepper
1/4 tsp ground cloves
2 tbsp chopped fresh cilantro

Cook onion in butter in a large dutch oven over medium high heat until tender. Add beans and remaining ingredients. Bring to a boil; reduce heat and simmer 20 minutes.