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uices as they drip out of the berries in the sieve i don t have a temp on the syrup when i decided it was thick enough it was still filling in as i dragged my spoonula through it but it was noticeably more viscous than it was at the start of the process stir the flour and heavy cream mixture into the hot syrup and keep stirring to cook out the flour and thicken it up a bit more probably 3 5 minutes add the berries back in to this and then cook about 3 5 minutes more continuing to stir take off the heat and eat dinner while this cools preheat oven to 350f separate the eggs stir the yolks into the cooled berry mixture along with minced fresh oregano if using lime juice 1 4 tsp salt and vanilla extract beat the whites until they are frothy add the second 1 4 tsp salt and the cream of tartar slowly increase the beater to full speed mix the 2 tbl sugar and lime zest when the eggs are holding soft peaks start adding the sugar lime zest mixture a little bit at a time stop beating when the egg whites hold stiff glossy peaks pull the ramekins from the fridge and place them on a half sheet tray fold the strawberry mixture into the egg whites and then divide between the two ramekins bake on the bottom shelf of the oven for 30 35 minutes serve to probably about 6 8 people unless you re really interested in eating a lot of souffle posted in recipes no comments if you re in new orleans dine at pêche june 7th 2024 angstrom and i stumbled upon this place as we wandered the streets in the hours between when we arrived in new orleans and when we could check into our rental drawn by the promise of oysters and seafood i made a dinner reservation on a whim a decision that ranks among my better recent decisions the oysters were fresh and delicious the gumbo thick and rich the crab rice and crab pasta impeccable the thrice cooked potatoes luxurious in their simplicity and the carrot sticky toffee pudding with cream cheese ice cream just as good as it sounds our waiter s schtick included a joking reference to us not liking the oysters based on how quickly we devoured them and i rode the bit through the meal telling him each course was worse than the last as he collected my empty dishware from the table we both knew the truth though the meal was fantastic and anyone who has the opportunity to dine here should do so pêche 800 magazine st new orleans la 70130 pecherestaurant com posted in uncategorized no comments world s best ice cream october 18th 2022 ok i haven t tasted all of the ice cream in the world but i have tasted enough to know that this ice cream isn t just good it s amazing and best of all the base is easily customizable into a plethora of flavors based on what you like and what you have on hand believe it or not this tiny contraption my son is using makes an amazing end product but not much of it i absolutely recommend instead getting an electric old fashioned style ice cream maker these are easy to use and have significantly more cooling capacity than most frozen bowl style ice cream churns combining salt with the ice and water that surrounds the ice cream bucket makes a huge difference whereas an ice bath made without salt will always be 32 f adding 2 cups of salt to the mix lowers it to 22 f helping your ice cream base to freeze more quickly leading to smaller ice crystals and a more pleasant mouth feel best of all machines of this type are quite affordable particularly when you can find them used just be sure that all of the pieces are in good condition e g show no signs of rust or corrosion and the motor works well the real key to fantastic ice cream though is the base that you use to create it using a high amount of fat liquid sugars and egg yolks all help to create a smooth emulsification and a luxurious result i m not going to say that this is an easy recipe to make but i will say that it is straightforward with attention to details like heat level and custard temperature you can make amazing ice cream at home very easily here s the basic ice cream base and also a few variations that i can vouch for read the rest of this entry posted in recipes no comments raspberry sour cream coffee cake april 26th 2022 this is a fruit filled variation on a sour cream coffee cake that my mother makes i ve added whole grains in the form of the oats and fruit in the form of the raspberries i baked it in a 9 x 13 cast iron pan from lodge but you could bake it in a bundt pan just as easily raspberry sour cream coffee cake cake ingredients 2 eggs 1 2 cup butter melted 1 cup sugar 1 2 tsp salt 1 tsp orange liqueur such as 43 or triple sec 1 cup sour cream 2 cups flour 1 tsp baking powder 1 tsp baking soda filling topping ingredients 1 2 cup flour 1 2 cup brown sugar 1 2 cup rolled oats or quick oats 1 tsp cinnamon 1 2 tsp nutmeg 1 4 cup melted butter directions preheat oven to 350 f beat eggs drizzle melted butter into eggs while whisking to incorporate it add salt sugar orange liqueur and sour cream stir to combine in a separate bowl combine flour baking powder and baking soda pour liquid mixture into dry mixture and fold until just combined make the filling topping in the bowl that was used for the liquid mixture by combining all ingredients except raspberries and stirring until crumbly put about 1 3 of the batter into a greased 9 x 13 or bundt pan and spread to a thin even layer spread raspberries in an even layer and then top with half of the crumb mixture spread the remaining batter on top of the raspberries and filling the berries and filling might get mixed up a little in the batter don t sweat it this is expected top with the remaining filling topping bake for 55 60 minutes or until a cake tester or toothpick comes out clean if using a glass 9 x 13 pan this may be in as little as 40 minutes enjoy posted in uncategorized no comments chicken fried steak march 24th 2022 tuesday i finally made a chicken fried steak that i really enjoyed with a crispy breading and really great flavor the sort of steak i would be pleased to get at a truck stop or diner somethign that when i brought it to the table both of my kids asked me if it was chicken of course i did it on a tuesday when i didn t even get home from work until 5 00 and had to launch straight into dinner prep to get it all done before bedtime so i don t have any pictures but i m writing it up anyway so i have a reference for what i did next time i go to make it including a note to myself take pictures chicken fried steak ingredients 1 thin bottom round steak 2 eggs 75 cups yogurt spices for the liquid mixture 1 2 cup flour 1 cup panko style bread crumbs spices for the breading mixture 1 2 tsp baking soda oil for frying steps place steak between two layers of plastic wrap on a durable surface and beat it with a meat mallet until it s been flattened to 1 8 inch of its life trim fat and connective tissue divide into smaller pieces season with some salt pepper put cast iron pan on over medium low flame and heat 1 4 inch of oil to 350 degrees monitor it maybe will need to turn the flame down after the oil has been heated preheat oven to 375 degrees and stage a clean sheet tray in it beat eggs mix in yogurt and spices for liquid mixture put trimmed and beaten steak pieces into liquid mix toss to coat thoroughly combine flour breadcrumbs and other spices remove steak pieces from egg and yogurt mix and being careful to maintain your dominant hand as a dry hand and your non dominant hand as a wet hand coat the steak with the flour and breadcrumb mix put on a plate to the side mix baking soda into remaining flour and breadcrumb mix return once coated steaks to the remaining yogurt and egg mix then dredge again through remaining flour and breadcrumb mix ideally you re down to just about nil in both by the time you get the second bread coating on the last piece of steak make sure oil is at 350 degrees turn flame up a bit if you reduced it during the prep time put 3 4 pieces of steak depending on what will fit into the cast iron skillet when browned flip steak carefully with a combo of a fish spatula and a set of tongs when second side has browned transfer to the preheated pan in the preheated oven finish for all remaining pieces of steak drain oil out of pan optional saute some green beans in the pan as a side dish optional after green beans have cooked use some of the drained oil as the starting point for a roux and mix up a quick gravy to go on top of the steak serve to 2 delighted people and one person who removes the breading that you are so proud of and stacks it on the side of his plate while he eats the steak from inside of the breading posted in uncategorized no comments maraschino cherries so easy may 12th 2020 you probably don t remember i barely do that back about 14 years ago i looked at what the industrial maraschino cherry complex does to produce their maraschino cherries it seemed complicated i gave it very little thought then in what must be the most first world of first world problems i ran low on cherries to garnish my manhattans heavens to betsy whatever is one to do as it turns out i have been stocking my freezer for a pandemic for years so i dug into the back where about 18 months ago i stashed a rather large bag of tart cherries that i bought so i can make a cherry pie on a whim and i figured how hard can it be to make sugar preserved cherries for garnishing i boiled a couple of cups of them in a simple syrup made from 67 cups each water and sugar the syrup turned red i poured them into a sanitized mason jar i added a couple of teaspoons of lime juice to cut through the sugar and also guard against crystallization as they sit in storage they re good not perfect but good enough that i feel no need to buy artificially dyed cherries again which ain t half bad for version 1 0 posted in uncategorized 1 comment doughnuts worth writing about december 24th 2019 i ve been trying to perfect my doughnut recipe for at least 3 years now that sounds more impressive than it actually is i ve probably only made them a half dozen times in that stretch but each time i ve discovered something that didn t quite work the way i wanted it to and come up with a piece of the puzzle on my next attempt and now i finally have a recipe worth writing down and remembering the yeasted dough is light and flavorful it takes a glaze or spiced sugar quite nicely it s absolutely mouth wateringly delicious sliced open and spread with a bit of jam even if i still haven t conquered a technique that lets me inject jelly into a pocket in the center in short it s finally worth writing down a couple of notes that are important to getting this recipe to work correctly flour type matters for this recipe all purpose flour is the right choice trying to use bread flour makes the finished doughnut a bit too chewy knead minimally a bit of kneading will bring the dough together but too much develops the gluten too much so just so much and no more the size of dough balls matters it s tempting to say close enough is close enough but for the dough to cook predictably so that you can have 3 or 4 doughnuts all in the pan at once and know that they are all done at the same time you want to pull out your scale and weigh them out to 3 ounces each precisely make the hole in the center bigger than the finished hole should be because as the bread cooks it will rise and the hole will shrink and the hole helps them cook all the way through as they are exposed to more oil make the discs flat for jelly nuts too thick and they don t cook all the way through the oil temperature matters too hot and the doughnuts get overdone on the outside before they are done in the center too cold and the doughnut gets greasy 375 when the doughnuts go in this will drop the temp to 350 for cooking just what you want temp the doughnut to make sure that it s done it s easy to pull the doughnut too soon and then you bite into the center and find it s still doughy use your instant read digital thermometer i recommend thermoworks thermapen if you re left handed it s worth it to get the mk4 i get nothing for suggesting this i just like their product aim for about 180 degrees in the center have your toppings ready for as soon as the doughnuts come out of the oil you want to coat the doughnuts with the spiced sugar or the glaze while they are still hot and fresh or the toppings won t stick let the oil recover between batches the time you spend glazing or sugaring the freshly cooked doughnuts is probably sufficient but double check the oil temp before you put each round into the grease yeasted doughnuts ingredients about 8 cups of all purpose flour 2 tbl kosher salt a couple good fistfuls brown sugar a nice shake of cinnamon a bit more brown sugar maybe a couple tbl 2 tbl dried yeast the regular stuff not the instant stuff 2 eggs 1 stick 8 tbl butter 120 degree water not quite 4 cups enough to bring the dough together technique combine the flour salt first instance of brown sugar and the cinnamon together in a large mixing bowl pull out about a cup of the mixture and add the second instance of brown sugar the yeast to it add about a cup of the 120 degree water to this stir a couple of times and let it sit for about 10 minutes to make a sponge meanwhile beat the eggs in a small bowl and then beat the melted butter into it stir this into the large mixing bowl of flour etc when your sponge has sat and is nice and foamy stir it in with the flour egg butter mix heat your water back up to 120 degrees check the temp and then stir in enough of it with a wooden spoon when the dough comes together pour it out onto a well floured surface and knead just enough to bring it together wash and dry your big mixing bowl put the dough into it coated with just a little bit of olive oil cover with a dish cloth and leave in a warm area for an hour or so while you go watch cartoons read the newspaper do some laundry or whatever else it is you want to tend to while you re letting the dough rise the contestants on teh great british baking show always fret over their stuff during bread week i always suggest to my television that they should have brought a crossword puzzle with them they never listen divide the risen dough into 3 ounce pieces shape them into balls and let them rest for about 20 minutes while you make the glaze and the spiced sugar also heat up the cooking oil in a deep cast iron skillet if you ve got my stove you want the oil to heat on about level 4 bumping it up to 6 or 8 as you approach cooking time but you re going to have to do some experimenting with your stove shape the doughnuts by gently pinching and turning to make a hole in the center you know what they re supposed to look like when your oil hits 375 add doughnuts to the fry 4 doughnuts at a time if you re using my skillet your pan might call for more or fewer i tried to figure out the magic time but it was all by visual cues and verified that they were ready by taking their internal temperature glaze or sugar the ...