Skip to main content

So I didn't get a Puppy

I was hoping for a Mastiff Puppy for Christmas from Santa, but alas he let me down. He claims it's still coming (actually we are hoping to adopt an adult Mastiff). But Santa did come through. He got me a Sous Vide.

This has made me realize that I have crossed a line here. I'm no longer just a foodie; I'm a serious foodie.  Making my own butter, pasta, and cream cheese, nor the amount of kitchen supplies I own,  convinced me of this but for some reason, the Sous Vide convinced me.

I think I might be totally out of hand here. I don't want to be one of those hipsters who think they're cool because they are into artisan stuff (insert eye rolls here from daughters - "Mom you will never be cool") and make everything from scratch. I just think it is the science of it all that interests me. How does all this stuff meld together? How is it made? Why do the components go together like this or why don't they? My Mom always tells me I'm crazy for going to so much trouble (from the women who has never eaten Ragu), but I think this is the way that I relax - I cook (OK sometimes when things aren't going quite right, it might not exactly be relaxing and there might be a little cursing going on).

It's also about the taste. I am so snobbish now. If something doesn't taste good, I'm just not going to bother to eat it. I can't stand all that processed food. It just has no taste. Well it does but it's just salt and sugar. And while I don't necessarily have anything against salt and sugar, I do have something against that being the only flavor.

The end of the year or beginning of the new year is always a time of reflection. So I guess I've reflected and found that there's no way around it...I'm a serious foodie.

Look out because Santa also brought me a blow torch. Now if I don't burn the house down, you might see a posting or two for creme brulee. This is very strange because the Sous Chef's favorite dessert is creme brulee - NAH - just a coincidence I'm sure.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…