Monday, July 16, 2012

...and these are a few more of my favorite things...

As a follow up to a post from a couple of months ago, I would like to share a few more of my favorite products, sources, and local businesses.  One of the most frequent topics of discussion when I am speaking with clients and students is where do I purchase supplies, and what brands do I prefer?  Here are a few I want to share, in no particular order...

For The Love Of Spice
Delicious spice blends for those of you who don't have time to make your own...  Scented sugars, rubs for the grill, super cute tins...  Find Windy at the Gig Harbor Farmer's Market or online.

Bella Kitchen and Home
Because I get to teach classes there, and besides, who could possibly entertain without darling radish salt and pepper shakers!

Bautista Farms, Mabton, WA
Find them at the 6th Ave Farmer's Market on Tuesday evenings.  I've included them in this list because they sell all kinds of yummy legumes...favas...shelling peas...dried chickpeas...

Jacob's Creamery 
Another 6th Ave Farmer's Market find, I love this creamery for their Reblechon cheese.  It's creamy and delicious, with a hint of blue vein.  Oh my goodness, it's fantastic with bing cherries!

1022 South
This Hilltop bar makes the list for their creativity and the fact that they can make a fantastic drink without making it too sweet.  I am not a frequenter of bars, but this is my place of choice if I want to step out.  And their tag line is "Better Living Through Alchemy."  How can you not love that.

Monday, July 9, 2012

Raspberry Brulee

First, a little disclaimer...this recipe is straight off of the Saveur website.  I did not alter, change, add, delete anything because it is perfect the way it is.  I cannot take any credit.  This recipe is one of my absolute favorite desserts.  It is, indeed, perfection through simplicity, and as long as your berries are superb, you will be nothing but thrilled.  I promise.

Raspberry Brûlée

Raspberry Brûlée
1 1⁄4 cups heavy cream

3⁄4 cup superfine sugar

7 cups (about 2 lbs.) raspberries 

 (discard any "bruisers")

1⁄3 cup demerara sugar
1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.
2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar (creating "sworls and runs", as Lee puts it) until it gets bubbly and darkened in some spots.
3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve immediately.