When I didn’t cook, this was the only thing I did cook. I knew this recipe by heart. The great thing is that the ingredients are very common.
Ingredients: serves 2-3
- eggs: 3
- milk: 2 cups
- flour: 1 1/2 cups
- sugar: 3 tablespoons
- butter: 2 teaspoons
- salt: 1/2 teaspoon
1. Blend everything together until it has a liquid consistency.
2. Heat pan to high heat and spray with cooking oil.
3. Pour just enough to fill the bottom of the pan. I move the batter around so it disperses evenly.
4. Cook until you start to see bubbles (less than a minute) and then flip.
5. Repeat (2-4) until batter is used.
6. Eat the crepes by filling them down the center with jam and them rolling them up.
I bought a cooking torch last week so I could make creme brulee. It took me twice as long to make because I had issues with filling the torch with the butane and forgot the boiling water. I also had a bit too much sugar on top, but overall it was a success and it was a yummy dessert.
Ingredients: 4 servings
- heavy creme: 1 cup
- sugar: 2 tablespoons
- egg yolks: 2
- vanilla extract: 1/2 teaspoon
1. Preheat oven to 300 F. Prepare some boiling water.
2. In a saucepan over medium heat, combine the creme and sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
3. In a bowl, beat egg yolks and vanilla until smooth and light. pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.
4. Divide mixture among four 4 oz. ramekins.
5. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes.
6. Chill 2-3 hours.
7. Sprinkle sugar evenly over top of the cooled custards. With the cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.
A few times a year I make california rolls. After making the rice and letting it cool it takes about an hour to make about 10-15 rolls of sushi.
This time I showed Sara how to make the rolls. She thought hers would turn out terrible, but I told her if they did, we would just eat them. A fun part of making the rolls is eating them as you make them. I always have everyone eat the end pieces while I make them because they aren’t the pretty pieces, but they still taste great.
I made these for my inventory crew at work. It is something I’ve been doing for several years now. This is the first time I have made them for my staff at the new store and they were a big hit. Unfortunately Sara and I both forgot to save some of the sushi for us to eat later, and Christos didn’t get any at all!