A first time for everything

The first time I traveled overseas, I was so excited and nervous at the same time that I made myself air-sick. I can't describe exactly what I felt as the crowded two-aisled airbus started its descent over a new land. I think it was a mixture of fear of the unknown and the rush of doing something I'd never done before but always wanted to. This was similar to what I felt when I made creme brulee for the first time. Yes, really.

This is how I feel about my culinary concoctions. The combining and mixing of ingredients--simple and plain though they are of themselves--to create something as delightful and sweet and sophisticated as a creme brulee gives me a satisfaction I can't get anywhere else. Except for maybe on a trip across the sea.

Although the brulee is probably one of the most basic of desserts and one of the first culinary students learn, it's also classic, versatile, and finishes off just about any meal quite nicely. (And, you'll notice, I can finish it off quite nicely, too.) Its mellow vanilla flavor and light, creamy texture make the perfect companions for its carmelized sugary top, which somehow reminds me of marshmallows lightly toasted over a campfire. Even though it makes me as giddy and breathless as I get when I go to a far-off place, it still tastes kind of like...

Home.

Creme Brulee

Adapted from Alton Brown's recipe from Good Eats

Creme brulee is relatively simple to make, although you have to be careful about a few things. First, don't add the warm cream all at once to the egg yolks. You may end up with scrambled brulee. Also, remember to only add the yolks (the yellow part) to the mixture. The best way to separate the yolk from the white is to crack the egg, keeping the yolk in one half of the shell, and then transfer it to the other half of the shell while holding it over a bowl and allowing the white to spill out.

1 quart heavy cream

1 or 2 vanilla beans, split and scraped

1 cup granulated sugar, divided

6 large egg yolks

2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean(s), and the pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover, and allow to sit for at least 15 minutes. Remove the vanilla bean(s).

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme is set but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Or, preheat the broiler, set the ramekins on a baking dish, and let the sugar carmelize, about 1 to 2 minutes. Allow the creme brulee to sit for at least 5 minutes before serving or place in the refrigerator for a couple minutes. Top with fresh berries and/or fruit.

Serves 6.

I know, I know...

So in case you haven't noticed, I haven't done what I promised--or so it appears. Let me explain. The truth is, I have been cooking, cooking, and cooking some more, AND snapping shots to document all of my experiments in the kitchen. I really do have so much to share with you (if any of "you" actually do read my blog--or even if you don't), but I've been using the excuse that I can't find the attachment I need to connect my camera to my computer so I can upload the shots I've taken. As someone recently pointed out, I could easily remedy that if I really wanted to. True that. But during the last several weeks, I've thought of some new ideas. So as I rework my blog, I will resolve the missing cord problem ASAP and keep "you" all updated. Don't give up on me. Please?

The plan

I know I haven't been the best at this, and I apologize. Basically, I've been busy and haven't had a lot of time for cooking lately. I know, lame excuse. I've just moved and once I get settled, I plan to start cooking like the dickens and update this blog regularly. That's the plan.

To make up for it, here's a picture from my trip to Turkey.  It's a new favorite for me which I intend to try and duplicate: Turkish pizza! Wow!

Nothing yet

Sorry about the lack of posts and pictures promised. I've had a rough time getting back on track after my trip. They are coming, though. Be excited.

Bon Voyage to me

Sorry I missed posting this past week. I've been running around trying to get ready for an exciting trip to a far-off land, as many of you know. I will be gone for nearly two weeks, but you can be sure there will be lovely pictures posted at the end of that time period. See you then!

In the red

There's this little cupcake place that comes out of Beverly Hills called Sprinkles. My little sister, Christi, first introduced it to me, and since then, we haven't been able to stop talking about their Red Velvet cupcakes:  

Pretty much the best cupcakes I've ever had. And I'm not a cake lover, either. My roommate Linda bought the mix for me for Christmas from Williams-Sonoma, and I finally made them just recently. You can purchase it online or in-store for around $14. I know, fourteen-dollar cupcakes, right? Believe me, they're worth it. Or you can travel to Beverly Hills, Newport Beach, Dallas, Scottsdale, or Palo Alto to get them individually (but they're still not cheap!). Oh, and you may want to be forewarned: You will be seeing red in the kitchen for several days. Just make them and you'll see what I mean!

Happy Spring!

A chili March day

[Edit: I usually only make half a recipe, so that's why I was able to use a shallow pan as in the following picture:]

This week was an abnormally dark and dreary one in San Antonio. The best sort of remedy to cure the glooms and chills? "Chil"-i. Get it? Ha. Well, at least Linda thought it was funny.

In all seriousness, this is one of my favorite recipes which I stole from Food Network's Rachael Ray. I've made it over and over again and haven't gotten bored with it (which is easy for me to do). It's a one-pot wonder--i.e., you don't have to dirty a million dishes for this one. And it's tasty, fast, and satisfying. It also goes with everything.

Here's the recipe (sorry I'm short on words today--I'm late getting this post out, so I wanted to do it, but it's also time for bed):

This is the way I ate it this week--oven fries on the side, sour cream, cheese, and green onions on the top. I've also eaten this with corn fritter toppers, tortilla chips (my roommate Linda's favorite), or just plain. It's good any way you eat it, and you can adjust the seasonings to suit your taste. I don't measure anything exactly; I use Rachael's "measurement" methods and also add more of whatever I think needs adding at the end. It comes out different every time, which is just the way I like it.

Indian Summer Turkey Chili

Adapted from a recipe by 30-Minute Meal Queen Rachael Ray

3 tablespoons extra-virgin olive oil, 2 turns of the pan

2 1/2 pounds lean ground turkey (or other lean ground meat)

4 tablespoons dark chili powder, 2 palm fulls

2 tablespoons grill seasoning blend, 1 palm full

1 tablespoon cumin, 1/2 palm full

2 tablespoons Worcestershire sauce (or however you say it)

1 to 3 tablespoons hot sauce, whatever your heat tolerance is

1 large onion, chopped

2 large bell peppers, any color combination, chopped

1 cup chicken broth

1 (14-ounce) can tomato sauce

1/2 cup smoky barbecue sauce

2 cups corn kernels, optional (I never put these in because I never have them, but you can if you want. You could also add the beans of your choice if you like beans in your chili.)

Heat a pot over medium to medium high heat. Add EVOO, 3 turns of the pan, and the turkey meat. Season the meat with chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat into small crumbles or chunks.

Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add broth and deglaze the pan, scraping up drippings. Add tomato sauce and barbecue sauce and bring to a bubble. If using corn kernels and/or beans, add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

Serves 8-10