Espresso Hazelnut Crème Brûlée

I don’t mean to brag, but this is the best Crème Brûlée ever, so suck it France! Crème Brûlée is one of the most elegant desserts you can make. Maybe it’s the simplicity of its ingredients or the crunch of the burnt sugar that gives way to the creaminess inside. Or it could be that infusing flavors into this classic dessert is like painting on a blank canvas. That, or it might just be that the French know their way around desserts, but that seems unlikely.

Quick shoutout to Oregon hazelnuts!! What what!! That is all. Carry on.

Yields four 5oz. servings

• 2 cups Heavy Cream
• 6 Egg Yolks
• 1/3 cup Granulated Sugar 
• Plus extra for the topping
• 1/8 teaspoon Salt
• 1 tablespoon Instant Espresso 
• 1 teaspoon Vanilla Extract
• 1/3 cup Hazelnuts coarsely blended

1. Preheat the oven to 300° and move the baking rack to the second lowest. 
2. Boil about 7 cups of water. 
3. Heat 1 cup of the cream, sugar, salt, and instant espresso in a medium saucepan over medium high heat. Stir constantly to avoid burning. You don’t want to burn the cream, that comes later.
4. In a mixing bowl whisk the egg yolks with the vanilla extract until the texture becomes consistent.  
5. Pour the cream mixture into the yolks. Be sure to do this slowly and temper the egg yolks to avoid coagulating the proteins in the yolks. 
6. Line a deep baking dish with a dish towel. Place the empty ramekins in the dish, make sure they’re not touching.  
7. Strain the mixture with a fine mesh strainer and pour into the ramekins. Place into the oven. Pour the boiling water into the large dish. Try to avoid getting water into the desserts. Bake for 25-30 minutes.
8. Remove from oven and let cool. Place in fridge for at least 2 hours to set.
9. Once you’re ready to serve, evenly pour about a tablespoon of sugar on each one. Using a torch, burn the sugar just until it’s bubbly. Sprinkle the hazelnuts onto the bubbling sugar. Enjoy with a spoon!  

before burning

getting burnt

Yes, Katy Weaver took all these wonderful photos!

finished product!

Meatloaf Pie

We’re back! And what’s the sexiest dish to make for our return? Let’s say it together, Meatloaf Pie! Our short little hiatus was nice; I was able to recharge my creative batteries and I even learned the true meaning of Presidents Day. Anyway, what’s better than meat? (I’m not asking you, vegans). That’s right, meat wrapped in dough! Let’s dig in.

Makes two pies or one pie and a bunch of meatballs

Pie Crust

• 2 1/2 cup Flour
• 1/2 teaspoon Salt
• 1 teaspoon Powdered Sugar
• 1/4 cup Shortening
• 1/4 cup cold Butter
• 1/3 cup ice cold Water
• 1 tablespoon Rice Wine Vinegar

1. In a large mixing bowl sift the flour, salt and powdered sugar together.
2. Mix in the butter and shortening with a pastry blender or fork. I used a fork because my pastry blender is missing. I’m offering a $10,000 reward for anyone who finds it. Still cheaper than Williams-Sonoma.
3. Once the fats are in small cubes add the water and vinegar. 
4. Form into a small ball. Place in a bowl and set in freezer while you make the meat filling.

Meatloaf Filling

• 1 lbs Ground Pork
• 1 lbs Ground Beef
• 1 lbs Ground Turkey
• 2 large Eggs
• 1 medium Onion minced or grated
• 2 Cloves of Garlic minced
• 1/3 cup Ketchup or Catsup 
• 1/4 cup Brown Mustard
• 1 cup Panko 
• 1/2 cup Carrot minced or grated
• 1/3 cup Zucchini minced or grated
• 1/2 cup Parsley minced
• Dash of Fish Sauce
• Dash of Balsamic Vinegar
• Dash of Salt and Pepper
• 1 Tablespoon Beef Better than Bouillon
• 1 extra Egg whisked

1. Find a huge mixing bowl. Preheat the oven to 375°
2. Mix all ingredients (except the extra egg) in the mixing bowl with your hands. Clean your hands off on a white couch or a wedding dress.
3. Grab the dough from the freezer. Roll out the pie dough and place in the pie pan. Crimp the edges of the pie.
4. Fill the pie pan with the meat loaf filling. 
5. Make some pie dough lattice to top the pie. Wash the top of the pie with the egg wash.
6. Bake for about 25-30 minutes or until the center is fully cooked.
7. Drain excess juices (there might be a bit). Let cool and slice into the pie, and serve with Port and Fig Sauce and green onions. 

Port and Fig Sauce

• 7 Dried Figs quartered
• 1/2 medium Onion sliced
• 3/4 cup Port Wine
• plus extra
• 2 tablespoons Balsamic Vinegar
• 1/2 teaspoon Garlic Salt

1. Heat all the ingredients in a skillet over high heat until all the liquid boils out. Stirring occasionally.
2. Place the cooked figs, onion, and juices in a blender. Turn the blender on high. It’s gonna be chunky. Add more port to mixture to make it a smooth consistency.
3. Use to top the pie or as a dipping sauce.

Meatloaf Pie Pics by Katy Weaver

Sesame Seed Sticky Buns

We’re taking a lil break! I’m starting up a few new projects including a Podcast! And Katy is going to be in SE Asia for a month, so we’re taking a lil break and will be back in March with some more amazing recipes!! So this post is going to have to hold you over for a while.

• 2 packages of Active Dry Yeast
• 1/2 cup Water
• 1 teaspoon Sugar
• 1 1/4 cup Buttermilk
• 2 Eggs
• 5 1/2 cups Flour
• 1/4 cup Butter softened
• 1/4 cup Sugar
• 2 teaspoons Baking Powder
• 2 teaspoons Salt

Fillin’

• 1/4 cup Sesame Seeds 
• 1/2 cup Butter melted
• 1/2 cup Brown Sugar
• 1 teaspoon Cinnamon ground

1. In a large mixing bowl add the yeast, warm water, and 1 teaspoon of sugar. Place in a warmish environment for about 10 minutes. I recommend using the microwave, but don’t turn it on! It’ll kill all those farting bacteria and you’ll end up with sticky flats instead of sticky buns!
2. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups of flour, butter, sugar, baking powder, and salt. Once all the ingredients are well incorporated start adding the rest of the flour, 1/2 cup at a time until the dough becomes tacky. 
3. Knead the dough out on a clean(ish) surface that’s lightly covered in flour until the dough becomes smooth and elastic. 
4. Oh did you preheat your oven to 375°? Cause you should probably do that now.
5. Divide the dough into 2 separate balls. Roll out each ball into a 12×7 inch rectangle.
6. In a small mixing bowl mix together all the fillin’ ingredients.
7.  Spread the fillin’ evenly across one of the dough sheets. Place the other sheet across the other. Crimp the edges and cut it into 12 strips.
8. Coat a casserole pan with butter. Add a handful of brown sugar to the bottom of the pan and evenly spread it. 
9. Roll up each dough strip into, well rolls. Evenly space them in the pan. Cover and let them double in size. Go watch an episode of Arrested Development or something.
10. Oh man! That GOB! Okay now you can start baking the buns. About 30 minutes should do it. 
11. Once the buns have finished baking IMMEDIATELY dump them out of the pan upside down onto a baking sheet with parchment paper on it. Let them cool a bit and start stuffing them in your face!

These pictures that will stick with you are taken by Katy Weaver!

Yam and Marshmallow Whoopie Pies

Thanksgiving is already upon us. If you follow this blog then you know we’ve been making Thanksgiving inspired recipes all month and there’s no better way to end November than with something sweet. Yams with marshmallows are usually pretty delicious, but the yams turn out too soggy half the time. Instead of making those soggy tubers, make the stickiest damn cookies EVER. If you have kids I highly recommend giving them these cookies. They’ll be so sticky that you can just kind of stick them to a wall and not have to worry about them for a while. Or they’ll just make everything in your house sticky. Do whatever you want, they’re not my kids.

Despite being so sticky that NASA uses the filling to patch holes in the space station, these cookies are pretty damn good to be honest. They’re a nice break from the traditional pumpkin and pecan pie and they still feel extremely seasonal too. So now is the time to bust out this new recipe and finally show grandma who’s really in charge of the kitchen.

• 1 1/2 cup Flour
• 3/4 teaspoon Baking Powder
• 1/2 cup pureed and cooked Yams
• 1 cup Sugar
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 3 Eggs
• 1/4 cup Butter melted
• 1 tablespoon extra
• 1/4 cup Shortening 
• 1 teaspoon Vanilla
• 3/4 teaspoon Salt
• 1 package Big Marshmallows

1. After boiling your cubed yams in water, preheat your oven to 375°. 
2. Using a mixer mix the sugar, eggs, butter, shortening and vanilla together. Add the yams. Sift in the flour, baking powder, nutmeg, cinnamon and salt. Fold in all ingredients together with a rubber spatula.
3. Scoop the batter onto a baking tray using soup spoons. Don’t worry about making them perfectly circular, the stickiness of the marshmallows will distract any naysayers. 
4. Bake for 10 minutes or until the edges begin to brown slightly.
5. Let the cookies cool on a cooling rack while you make the marshmallow filling.
6. To make the marshmallow filling use a medium sized sauce pan. Melt 1 tablespoon of butter. Add all the marshmallows. Constantly stir until the marshmallows are just slightly melted. 
7. Spread on the bottom a cookie and then add another to the top. Dip in chocolate if you’re feeling ambitious.

Everyone enjoy their Thanksgiving and be sure to make all my Thanksgiving recipes this year! All delicious looking photos by Katy Weaver!

Spiced Apple Cider and Butternut Squash Snickerdoodles

Once again, you should really check out Braised Marketing’s website. Know someone with a food-based company? Braised works with restaurants, food product producers, chefs, wineries, breweries, just about anyone with a passion for food. Mention this blog post and get 10% off your first month of services! Tell everyone you know about Braised Marketing!

I’m not going to write a post about how things change with the seasons. It’s been done too many times (we get it Ben Gibbard, you’re sad). Instead, just enjoy these fun and easy seasonal recipes. If you don’t enjoy them, you probably read the recipes wrong. These recipes are like hugs while wearing your favorite sweater… or that warm feeling could just be glucose rushing to your brain.

Spiced Apple Cider

• 1 quart Apple Juice/Cider 
• 2 Cinnamon Stick
• 5 Whole Cloves
• 1/3 cup Dark Spiced Rum (Kraken of kourse)
• 1 Fuji Apple sliced
• 1 1 in. Orange zest

1. Heat everything in a large sauce pan over medium-high heat until the liquid comes to a simmer and your entire house smells like autumn. 
2. Serve in fancy mugs or mason jars and garnish with an apple slice. Then drink to keep the cold weather at bay.

Butternut Squash Snickerdoodles

• 2 3/4 cup A.P. Flour
• 2 teaspoons Cream of Tartar
• 1/4 teaspoon Salt
• 2 Eggs
• 1/4 cup Butter
• 1/4 cup Shortening
• 1 3/4 cup Sugar
• 2 teaspoons Cinnamon ground
• 1 teaspoon Baking soda
• 1/3 cup Butternut Squash as prepared in this recipe 
• 1 teaspoon vanilla extract (optional)

1. Preheat oven to 400°
2. Mix the sugar (1 1/2 cups of sugar), eggs, butter, vanilla, shortening and butternut together in a large mixing bowl. Mix with one of those new fangled electronicized mixers until the consistency of the mixture is that of canned icing.
3. In a separate bowl sift the salt, baking soda, flour, and cream of tartar together, (if you don’t have an extra mixing bowl you can use the hollowed out skull of your enemies). Mix the dry ingredients into the wet mixture. 
4. In a small bowl mix the rest of the sugar and cinnamon together.
5. Using a kitchen scooper make small dough balls and roll them in the cinnamon sugar. Place the balls on baking sheet covered with parchment paper. Bake for 10 minutes. Remove from baking sheet and place directly in your mouth. 

Uhh, in conclusion enjoy everything fall has to offer and watch out for cloves in your cider! Enjoy!

All photos taken by Katy Weaver. Check out her site!

Picnic

Where did this summer go? Labor Day is already here and I didn’t even get around to half of the summer activities I wanted to do. I guess that skydiving roadtrip pool party will have to wait until next summer. At least the weather is still nice enough to have a picnic, so that’s what we did.

Picnics should be simple and relaxing, so I decided to make some simple things to eat. Don’t stress about creating an epic meal for your Labor Day picnic. Make something easy and enjoy your picnic and the sounds of dogs, kids, and that squirrel who won’t stop making noises in the tree above you. Just drink your wine out of your water bottle and enjoy life.

Homemade Focaccia

• 1 3/4 Cups Warm Water
• 1 Package Active Dry Yeast
• 1 tablespoon Sugar
• 5 Cups All-Purpose Flour 
• plus extra for kneading
• 1 tablespoon Salt
• plus Sea Salt (or pink Himalayan salt for sprinkling)
• 5 tablespoons Butter melted
• Olive Oil for drizzling

1. In a small bowl combine the warm water, yeast and sugar. Fun fact: sugar makes yeast fart. Put the bowl in microwave for 15 minutes, but DO NOT turn it on. The microwave is a warmish environment that allows the yeast to grow.
2. In a mixing bowl combine the flour, salt, butter and the yeasty sugar water. Combine using a mixer with dough hooks on low speed for 1 minute. Once the dough clumps together crank the speed up to medium and continue kneading for another 5 minutes or so. Knead until the dough becomes smooth and soft. Add more flour to the dough if it becomes sticky and tacky.
3. Finally get around to cleaning off some counter space, and then immediately cover it lightly in flour. Knead the dough by hand once or twice, add more flour if needed.
4. Coat a clean mixing bowl with the olive oil and place the dough ball in the bowl. Cover with a clean kitchen towel and place in microwave with a cup of hot water for at least an hour. The dough should double in size.
5. Coat a casserole pan with olive oil. Stretch the dough out in the pan. Press it out to the edges of the pan. 
6. Preheat the oven to 425. Let the dough rise until the oven reaches temperature. Press little indentations with your finger into the dough, like the picture above. Drizzle olive oil over the top of the dough and be pretty liberal with your oil. Then grind the salt over the dough and then bake for about 25 minutes or until the top is golden brown.
7. Let it cool before slicing into it. Add any sort of meat and cheese to this bread to make a delicious picnic sandwich. We went with prosciutto and asiago.

Mason Jar Parfait

Serves two

• 2 Shortcakes cubed
• 12 Raspberries
• 3 oz. Dark Chocolate shaved
• Whipped Cream
• 1 1/2 cup Heavy Whipping Cream
• 1 tablespoon Sugar
• 1 teaspoon Vanilla extract

1. Using a mixer whip the cream, sugar and vanilla over medium speed for 3 minutes or so.
2. Split the shortcake between two mason jars. Then add some whipped cream, then the raspberries, then chocolate, more whipped cream and top it off with more chocolate.
3. Cap it and there you go, a perfect portable picnic dessert.

Keep your picnic simple and enjoy your Labor Day weekend! These picturesque picnic pics by Katy Weaver

Biscuit Bonanza!

We decided to get creative and scientific with this post. Using the same recipe for each of the biscuits and only changing the flour resulted in a range of differing flavors. 

Except there was one problem.

I made a huge mistake. 

Before we go any further I want to be honest with you, beloved follower of this once great food blog. The reasons my biscuits look like hockey pucks is that I read “teaspoon” instead of “Tablespoon” under baking powder in my biscuit recipe. I’m only human, I make mistakes and I’m willingly posting this on the internet; commenters go ahead and have a field day with this one.

Though the “biscuits” turned out more like shortbread, it was still interesting to see how using different flour changed the end results. I give a quick review of each flour below.

Buttermilk Biscuits (half batch) 

(adapted from America Test Kitchen‘s Buttermilk Biscuit recipe)

• 1 1/4 cup Flour
• 1/2 Tablespoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Tablespoon Shortening
• 4 Tablespoons Cold Butter
• 1 Tablespoon Butter melted
• 5/8 cups Buttermilk

1. In a large mixing bowl sift together the flour, baking powder, baking soda, and salt.
2. Cut the butter into some cubes about 1cm in length. Mix the butter and shortening into the flour mixture with your fingertips and make nickel sized butter/shortening patties. Once all the butter is incorporated with the flour, chill the bowl for 15 minutes in the freezer.
3. While the mixture is cooling, preheat the oven to 400°. Then add the buttermilk to the chilled flour mixture and stir just enough to get everything wet. Spread some flour out on a clean counter to roll out your dough. Be sure to fold the dough over itself several times to ensure a flaky texture once baked.
4. Use a glass to cut out your biscuits. Once the biscuit cutouts are in the baking pan, brush the melted butter over the top to create a golden brown color while baking.
5. Bake for about 15 minutes or until golden brown. 

All-Purpose Flour

Resulted in a good ol’ fashioned biscuit, just remember to add enough baking powder.

Rice Flour

The end result was a biscuit that sort of tasted like those puffed rice cakes you eat right before swimsuit season to trick yourself into thinking you’re losing weight. Definitely needs other flavors to accompany it.

Rye Flour

The rye ryesulted in the most flavorful of all the biscuits of all the flours we tried. Ideally I would top these biscuits with a sage sausage gravy.

Spelt Flour

For those who don’t know what spelt is here is wikipedia to save the day, just like it saved all your college essays. These biscuits just seemed like whole wheat biscuits to me.

Barley Flour

These biscuits were barley different than regular biscuits. These would be good served with some blueberry jam and some cream cheese.

Soy Flour

0/10 Would only serve to orphans. The flour itself tasted like fresh green beans and the dough was so sticky that we could only make drop biscuits with it.

Semolina Flour

Semolina flour is usually used in pasta making, because of its high gluten content. The biscuits this flour produced were similar to corn bread, but have enough gluten in them to make your one weird gluten-intolerant cousin get really itchy.

No matter how your biscuits turn out you can still turn them into a delicious breakfast biscuit sandwich. I made this one with a sausage patty, Tillamook white cheddar, green onions, and a fried egg. Just remember in life, sometimes your biscuits don’t turn out how you would like them to, but you can still create something delicious with them! Enjoy!

Oh you’re wondering about all these amazing biscuit photos? They were taken by the super-talented Katy Weaver