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Coddled Eggs with Pan-Roasted Sweet Potato Puree

Coddled Eggs with Pan-Roasted Sweet Potato Puree (Makes 6 servings) 2 tablespoons of unsalted butter 2 cloves of garlic, roughly chopped 2 cups of sweet potatoes, chopped Salt Ground black pepper 3 cups of milk ¼ cup of Parmigiano-Reggiano, grated, plus more 6 eggs 6 tablespoons of heavy cream Chives, finely chopped Finishing salt Smoked paprika Bread, toasted with butter Instructions: In a large pan, melt the butter on medium heat. Add the garlic, sweet potatoes, and 4-finger pinches of salt and ground black pepper. Cook for 4-5 minutes until the butter begins to brown. Add the milk and bring to a simmer. Cook for 10-12 minutes until the sweet potatoes are soft. Add the Parmigiano-Reggiano

Green Tea Custard with Whipped Mascarpone & Marionberry Honey Glass

Green Tea Custard with Whipped Mascarpone & Marionberry Honey Glass Green Tea Custard: 3 cups of whole milk 1 cup of heavy cream 4 large egg yolks 4 large eggs 1 ¼ cup of sugar 2 tablespoon of matcha green tea powder 3 tablespoons of cornstarch Pinch of salt 1 tablespoon of unsalted butter 1 tablespoon of pure vanilla extract In a medium saucepan, heat the milk and heavy cream until steaming, but not boiling. In a medium bowl, whisk together the egg yolks, sugar, green tea powder, cornstarch, and salt. In a slow steady stream, add the hot milk mixture into the egg mixture while whisking constantly. Pour the custard back into the saucepan and cook over medium-low heat until thickened, whiskin

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