Y’all, I’m still a little giddy from meeting PW Friday.
PW posted a link to Tres Leches Cake on Cinco de Mayo and since we had had a Mexican meal just a few days earlier and I didn’t want it again and our lunch at Taco Bell didn’t really count as a celebratory meal but I still wanted to make something for the occasion, I decided to make the cake. Whew. Talk about a bad sentence. For some reason the instructions scared me a tad but it turns out this is a pretty easy cake to make. I’d never had one but this one came out very moist. Heather who was on hand at the finish line loved it. Even Scott who is not a big cake fan scarfed (why doesn’t my spell-check like that word? scarffed? scarved?) it down. I have to say it wasn’t directly up my alley. Emma really liked it and Lexi didn’t like it at all. That makes it 3.5 against 1.5 so I’d say this cake is a winner.
When I think of this, there are just a few words that come to mind. Expensive. Rare. Tender. Yummy. If you can get past the expensive and rare, you’ll find tender and yummy waiting on the other side. I just realized the recipe I linked to is not the same as in her cookbook. The process is the same but the coating (what IS that called?) you put on the top is different. It includes bacon grease and I will be slathering that on all future pieces of red meat. Amen.
I have a hard time with veggies. I like the usuals…corn, peas, green beans, carrots. Beyond that, I get a little nervous. Asparagus is one of those that I’ll eat it if it’s in front of me, but it’s usually something I substitute for french fries at a restaurant. I say all that to say that the asparagus prepared this way so far has been my favorite. I actually sprinkled on a lot of fresh parmesan thanks to a hint from Jo-Lynne’s recipe and I think that made it. Lexi hated it and Emma ate hers but didn’t want more. The adults all seemed to like it. I do have to say this was SUPER easy.
Crème Brulee
PW claims this is her favorite dessert in her cookbook and I see why. This was liked by all. It was creamy and sugary and crunchy and sweet and all things good to taste and bad for your arteries. And I got to use a flaming kitchen tool, y’all!!
Just a few things I learned on this one. The torch only cost $12.99 at a kitchen supply place. I expected it to be much more expensive. It did not come with the Butane gas. For some odd reason, Scott had a bottle in one of our kitchen drawers. I suppose it came with some other lighting thingie he keeps for the grill. So I guess you can buy Butane at your local Wal-Mart?
Also it took me two grocery stores to find super-fine sugar. I had not a clue what to look for as far as packaging. Well, do you see that yellow and red container behind my arm? That’s the Dixie Crystals version. It was the only one Harris Teeter had and it says it’s made especially for Iced Tea. Who knew?
Only 6 more recipes to go! I feel like I need a disclaimer here to say I’m not planning on making the Sangria, Ribeye with Whiskey Sauce or Linguine with Clam Sauce because of the irreplaceable alcohol content. I do have to say I’d probably eat the ribeye with whiskey sauce or linguine but I don’t know, I can’t seem to make myself cook it. It’s ok if you think I’m weird. So barring those, I have the 6 left.
Yes! It's so good. The serving size was right on the money at 6 servings and it would be super easy to reduce the recipe if you need to. Although, if you had extra, that just means more for you!
I think I need that torch and I need to make the Creme Brulee!
Yes! It's so good. The serving size was right on the money at 6 servings and it would be super easy to reduce the recipe if you need to. Although, if you had extra, that just means more for you!
Yes! It's so good. The serving size was right on the money at 6 servings and it would be super easy to reduce the recipe if you need to. Although, if you had extra, that just means more for you!
Oh, you know what, I'm so wrong! We did have enough to make an extra one or two but we dumped it. Gah! I wish I had had more ramekins!
Oh, you know what, I'm so wrong! We did have enough to make an extra one or two but we dumped it. Gah! I wish I had had more ramekins!
Tenderloin is expensive since it's the best cut of beef. PW can get it pretty cheap since I'm pretty sure they eat the beef they raise/sell. But it's totally worth the expense because there is no better beef than tenderloin. Except the filet mignon. But that's from the tenderloin, too.
Imho, roasting is the only way asparagus should be cooked and still taste delicious. I also think that roasted cauliflower is far superior to any other form of cauliflower.
Anyway, yes, you can get butane at Walmart. That's where I get mine for my torch. I think it's about $1.50 a can.
Tenderloin is expensive since it's the best cut of beef. PW can get it pretty cheap since I'm pretty sure they eat the beef they raise/sell. But it's totally worth the expense because there is no better beef than tenderloin. Except the filet mignon. But that's from the tenderloin, too.
Imho, roasting is the only way asparagus should be cooked and still taste delicious. I also think that roasted cauliflower is far superior to any other form of cauliflower.
Anyway, yes, you can get butane at Walmart. That's where I get mine for my torch. I think it's about $1.50 a can.
Jo-Lynne had also posted about roasting cauliflower that way. I'm going to have to try that next.
Jo-Lynne had also posted about roasting cauliflower that way. I'm going to have to try that next.
Yes, roasted cauliflower was like a whole new world for me! 🙂
This is a fascinating series for me – love food blogging. Tell me why you won't make anything with alcohol as an ingredient. I'm pretty sure I've seen you with pictures of wine…hmm…do you and Scott not drink? Or not in your home? Just curious. Nick and I went out and bought sherry to make this chicken recipe and I think we are going to write about it! It was yum!!!
Neither of us have ever drank. I did take some modeling pictures once or twice holding a wine glass but didn't drink it.
I almost put that same tile backsplash in my kitchen, but chose a different color instead. Sorry this comment has nothing to do with the post, although I am a PW fan and use her recipes all the time.
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