Cornstarch

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

>
>
I had  these a couple of days ago and I had waffles again this morning (bacon waffles).
Waffles – my new Addiction 😦 🙂
I have made them with raspberries, bacon, shrimp, crab meat, caramelized apples, shredded chicken and caramelized onions. They are so versatile and never disappoint. Just make sure that when you make a savory version you cut 3/4 of the sugar and add kosher salt to taste.
Good Stuff ! 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Waffle  recipe
>
Click here for more  Waffles  on  ChefsOpinion
>
Click here for  Pancakes  on  ChefsOpinion
>
>

Vanilla cream/pudding recipe:
.
1/3 cup sugar, 2 tablespoons cornstarch, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, a dash of vanilla extract.
.
– 1 In 2-quart saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
– 2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
.
Note:
Use this cream while it is still warm as waffle or pancake topping. To enjoy as pudding, pour into molds and refrigerate.
>
>
>

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

>

Blackberry Waffles With Vanilla Cream

Blackberry Waffles With Vanilla Cream

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Advertisements

Pear Crumble


>
>
If
 you have not yet decided on a stunning dessert for your holiday party, you might want to strongly consider this one. It is easy to make, can be made in advance and looks and tastes like a million bucks. Otherwise, promise yourself that you’ll prepare this as soon as sanity has returned to your kitchen after the holidays. I am sure it’s ease of preparation, as well as it’s deliciousness, will make it one of your standby’s, just as it has become one of mine. When you prepare this, make sure you let the crumble rest at  least 30 minutes in a warm place to let it set. If you want to re-heat it, give it enough time to get warm in low heat (about 20 minutes at 300F), then a bit under the broiler to re-crisp the crust. – You’re welcome 🙂 >
>
Bon Appetit !   Life is Good !

>
>

Pear Crumble

Pear Crumble

>

Pear Crumble

Pear Crumble      (My kind of food porn – no tweezers required)

>

Pear Crumble

Pear Crumble

>
>
Preparation :

>
To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>
>

” Paillard of Beef & Peperonata “

.
.
Paillard of Beef & Peperonata, MY WAY !!!

Please note that in my house instead of seasoning the beef with Mustard,
I like to add more by drizzling a good amount over the top while plating.
Also, traditionally, we try to have a perfectly round Paillard for a better presentation    🙂
.

.

.
Paillard :

Beef,                    very thinly pounded
Cornstarch,       to dust beef
Salt Pepper        to taste
Oil,                      to sauté
Sautee beef in VERY hot oil on both sides for one minute, remove to absorbent paper.

Peperonata :

Saute onions and garlic until translucent, add peppers, sauté until heated through.
Remove from heat,, carefully mix in cherry tomatoes, seasoning and half of your herbs.
(Oregano, basil, cilantro, scallion or whatever tickles
your fancy and will provide the taste you crave that day).
When serving, sprinkle with rest of herbs and, if you desire, parmesan cheese .

Bon Appetit !     Life is Good !
.

Below a Paillard I prepared for one of my books about 8 years ago.

.

Paillard of Veal, served with marsala sauce, sauteed enoki mushrooms
and fried spinach with curry cream. Image: H.D.Susser.

,
.