New Recipes

Last nights dinner was awesome!  Chris made steaks (I'm so mad at myself for not taking pictures...I'll have to get him to make them again to post the recipe).  Chris' steaks are so good, and there is no grill required, which is great.  We also had salad and sweet potatoes, and creme brulee for dessert.  The sides for this meal were so easy and very tasty.  The creme brulee is a little more difficult, but worth trying out.  It may take some practice.  The first time I planned on making it for a group of people I made a practice batch just in case I messed it up.  I've made it multiple times since, and (knock on wood) haven't messed it up yet.

Avocado, Tomato, Cucumber Salad
(for 6 people)
3 Cucumbers
4 Tomatos
3 Avocado
Balsamic Vinegar
Olive Oil
Salt and Pepper

Dice cucumbers and tomatoes (I also seed the tomatoes, but it's more of a personal preference.).  Put cucumbers and tomatoes in bowl, and dress with olive oil, balsamic vinegar, and salt & pepper.  Refrigerate.  Dice avocado and add to cucumbers and tomatoes right before serving.

Rosemary Sweet Potatoes

(for 6 people)

4 Sweet Potatoes (peeled)

Fresh Rosemary

Olive Oil

Kosher Salt

Peel and slice sweet potatoes.  Put in a large bowl.    Roughly chop the rosemary.  Add to the bowl of sweet potatoes.  Add olive oil and salt to the bowl.  Sweet potatoes should be lightly coated in olive oil.  Rosemary and salt should be mixed throughout.  Cook at 400 degrees.  I typically check  the potatoes every 15 minutes.  They will probably take 35-45 minutes.  Fork test.  They are done when soft.

Creme Brulee

(for 4-6 people)

2 cups Heavy Cream

6 Egg Yolks

1/2 cup Sugar

1 tsp Vanilla Extract

Sugar for sprinkling

Preheat oven to 350 degrees.  Whisk together egg yolks, sugar, and vanilla.  Mix until paled.  Scald cream on the stove over medium heat (190 degrees or slightly simmering).  I always transfer the scalded cream into a 2 cup measuring cup because it makes it easier to pour into the egg mixture.  Very slowly, pour the scalded cream into the egg mixture.  Whisk as you pour the cream into the bowl.  After all of the cream is mixed in, skim off any excess foam.  Put cream mixture into ramekins (either 4 large or 6 small), filling each about 3/4 full.  If there is still excess foam once in the ramekin, remove with a spoon. Put ramekins into a non-stick baking pan.  They will cook in a water bath.  I've found the easiest way to do this is to put the pan with ramekins in the oven, and using a measuring cup (or anything with a spout), carefully add water to the pan around the ramekins.  Add water until it reaches halfway up the ramekins. Cook for 25-35 minutes, or until the texture of the cream is no longer liquid (maybe more like a pudding texture).  Remove from the oven, and take the ramekins out of the water.  Let cool, then put into the refrigerator until chilled.  When ready to serve, top the custards with sugar.  It should cover the top of the custard, but make sure it is not a thick layer of sugar.  Using a kitchen torch, caramelize the sugar by moving the flame slowly and continuously around the surface.  If you don't have a torch, you can put the creme brulee back into the oven on broil.  Just make sure you watch it very closely!!