Wednesday, December 30, 2009

Flan - Noxrox Returns

I can't end it. Guest Blogging though I do have a recipe that I have been cooking for the past couple of months that is absolutely amazing. I will be cooking it again tonight and will post it later this week. Here is NoxRox back with another delicious dish.

For this recipe, the oven needs to be at 325. The Flan starts with making caramel and putting that in the bottom of a baking dish or several ramekins. To make the caramel, mix 1 cup sugar with 1/4 cup water. Slowly bring the mixture to a boil and stir occasionally. Eventually, a sweet chemical reaction will occur and the sugar will melt and turn brown and look like caramel. Have the dish or ramekins ready. Remove the caramel from heat and quickly pour into the desired container(s). It hardens pretty quickly.

Then begin to prepare the custard. The whole concept reminds me of scrambled eggs with a lot of milk in them. The milk needs to be heated in a pot until in boils, about two cups. While the milk is boiling, crack open 5 eggs or so (you can also use extra yolks) and beat them with a whisk.

Add the hot milk and some sugar, about 1/2 cup. Vanilla, salt, nutmeg, cinnamon can be added or omitted to your desired taste. I would definitely include the vanilla. Once the egg mixture is all whisked together, pour it over the hardened caramel in the prepared pan(s). For the custard to cook evenly, it needs to be placed in a water bath. Put this whole apparatus in the oven.

The flan will be done when it looks set. It will shake a little bit but sort of looks like the way jello should. This will take longer if it is all in one dish, about an hour and 15 minutes, or shorter if you use ramekins, about 50 minutes.
After it is done, you should let it chill in the fridge for a couple of hours. I couldn't resist trying it before it chilled. What happens is all of the caramel goes to the hole that you poked in the custard. It still tastes great though. This happened after it chilled anyway, so I say that if you want to try it hot, go for it!

Monday, December 7, 2009

Mr. RstataSas - Vegetarian Sushi

Wait, why is guest month still going on? Wasn't it supposed to end a few weeks ago? Yes, it was but life is busy and I still have delicious food to post. This meal comes from Mr. RstataSas, king of statistics and figuring out why the poor are always getting screwed with health-care. I was lucky enough to take part in eating and making this meal. It was my first time making Sushi. Best thing about Sushi is you can wing it, add whatever you want, and it will be delicious. The post and pictures are by Mr. RstataSas.

Think of this setting as five meals:
breakfast, brunch, lunch, dinner, and dessert.
Or Tex-Mex, Italian, vegetarian, Japanese, and Wisconsinite.

So the appetizer / breakfast / Tex-Mex was a breakfast burrito sushi roll. Basically you take avocados and wrap them up with egg and melted cheese. The egg only serves as the burrito/seaweed component and also adds that great egg flavor that most cheeses lack on their own.

The 1st course, a.k.a. brunch e.g. Italian platter was a sushi roll filled with brown rice, mozzarella cheese, and roasted peppers. This is a particularly difficult dish, because not everyone enjoys fire-roasted peppers drizzled with olive oil. You've been warned.

Next, the pan-veg-asian-fusion requires the hand-grinding of veggieburger patties and your favorite mango salsa. Anyone wishing to replicate this dish can purchase a bathtub of mango salsa at costco. After combining these two ingredients in your favorite sizzling frying pan, wrap them up in brown rice & seaweed & avocado, and eat them before anyone else has a chance
Finally, the main course: avocado, cucumber, brown rice, wasabi, and seaweed. Kind of boring, but you won't have leftovers unless you make a ton and have no friends. Even then, these five ingredients will probably make you friends, but I'm sure you don't need them.

Rolling technique is important.

The final spread!!!!

For dessert, frozen blackberries, rasberries, blueberries, bananas, and some skim milk go into a blender. A tablespoon of vanilla extract should follow; this little gem will make your diners believe you when report that you've used whole milk and not skim.