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Lewes, Delaware
Jim's Towing Service
June 13, 2003     Cape Gazette
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June 13, 2003

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76 - CAPE GAZETTE, Friday, June 13 - June 19, 2003 Par Fork! Continued from page 75 add too much too soon you will curdle the eggs. After the eggs are warm to the touch, whisk into the remaining chocolate cream. Set the bowl in a larger bowl of ice water, stir fre- quently to cool to room tempera- ture, about 10 minutes. Butter and 8x8 inch baking pan and toss in the torn croissants. The pan will be full. Slowly pour the cooled choco- late mixture into the pan all over the bread. The bread will not be completely submerged, but make sure it has been moistened with the chocolate custard. Cover and chill overnight, or for at least 4 hours. Preheat the oven to 324 de- grees. Remove the baking pan from the refrigerator and place it inside a large roasting pan in the oven. Add enough very hot water to the roasting pan to come half way up the sides of the pudding pan. Bake, uncovered, until a knife inserted in the center of the pud- ding comes out clean, about 1 hour to an hour and 10 minutes. Cool for 15 minutes and cut into squares to serve. Serves eight. SOUTHWESTERN BREAKFAST BURRITO 6 oz chorizo bulk sausage 1 T butter 2 T chopped green bell pepper 2 T chopped red bell pepper 2 T chopped red onion 4 eggs, beaten 2 large (10") flour tortillas 1/2 C shredded Monterey Jack cheese with peppers garnish with salsa and sour cream Preheat the oven to 375 de- grees. Brown the chorizo in a skillet over medium heat until thoroughly cooked, about 8-10 minutes. Drain and set aside. Wipe out the skillet, melt the butter, stir in the peppers and onions. Santd for a minute or so and pour the beaten eggs over the mixture. While the eggs are cooking, place the tortillas on a sheet pan and sprinkle evenly with the cheese. Place in the oven to melt the cheese, about two minutes. Stir the cooked chorizo into the eggs and heat thoroughly, about one minute. Remove the tortillas from the oven when the cheese is melted, and place on a cutting board. Di- vide the egg mixture evenly be- Food Continued from page 75 ing with a wire whisk the whole time. Pour this mixture back into the saucepan with the half and half mixture, stining constantly. Cook over medium heat, about 1 minute, stirring constantly with a rubber spatula just until the mix- ture thickens a little bit and lightly coats the back of the spatula. Do not let mixture come to a boil. Re- move from heat and stir in heavy cream and vanilla. Pour mixtureinto a 9 x 13-inch baking pan. Let stand 10 minutes to cool. Freeze uncovered for 1 hour. Scrape sides of pan and stir. Freeze 1 hour more. Remove ice cream from freezer, scrape sides of pan again, and beat ice cream with an electric mixer briefly to break up ice crystals. Return ice cream to freezer until it is almost completely set, about 1 hour more. Remove ice cream from freezer, and beat with an electric mixer once more. Cover with plastic wrap, and keep in freezer until ready to serve. STRAWBERRY FIELDS FOREVER 1 pt. strawberries, hulled andi coarsely chopped 2/3 C sugar, divided 1 t fresh lemon juice 2 large egg yolks pinch salt (3 tween the tortillas, and roll from the bottom up, folding in the sides after the first fold. Cut in half at an angle. Place on warm plates and garnish with salsa and sour cream. Serves two. OATMEAL BRULEE Mores dessert-like with the ad- dition of a custard layer than the one served at the Sagamore. Use 8-ounce custard cups or ramekins, which are large enough to hold 3/4-cup of cooked oatmeal and a thin layer of custard and brown sugar.The custard may be made the day before, and use any left- over custard as a dessert sauce within the next day or two. VANILLA CUSTARD For each serving: (Makes two cups) 1/2 vanilla bean, split (or 1/2 teaspoon vanilla extract) 3/4 C milk 3/4 C heavy cream 1 C sugar, divided 5 egg yolks, lightly beaten For each serving: 314 C oatmeal 2 T vanilla custard 1 T brown sugar 2 T fresh berries Mint (optional garnish) To make custard: Scrape the vanilla bean seeds into a pan with the milk, cream 1 C heavy cream 112 t vanilla extract In a large bowl, combine straw- berries, 1/4 cup of the sugar and lemon juice. Crush with a potato masher until strawberries are al- most completely pureed. Set aside. In a 2-quart saucepan, bring half and half cream and remaining sugar to a boil over high heat. In a and 112 cup sugar. (Save the vanilla bean to flavor the sugar or discard). Stir the milk mixture and bring just to a boil over medium heat, stirring occasionally. Whisk the remaining 1/2 cup of sugar with the beaten egg yolks. Slowly drizzle a little of the hot milk mixture into the egg yolks whisking constantly to prevent the eggs from cooking. Stir the warmed eggs back into the re- maining hot milk mixture. Place the pan over medium-low heat. Cook, stirring frequently, until the sauce thickens, about 8- 10 minutes. Do not allow sauce to boil. If you run your finger across the back of the spoon, the path your finger creates should stay clean. If the sauce runs through the path, it is not thick enough and needs to cook a little longer. Strain sauce into a bowl then set that bowl in a larger bowl of ice water to chill, stirring occasional- ly while cooling. May be made one day in advance. Store cov- ered in the refrigerator. To assemble brulee: Heat broiler to high (or use a kitchen torch to brown the top). Place cooked oatmeal in an 8 oz ovenproof custard cup. Spoon two tablespoons vanilla custard I medium bowl, combine egg yolks and salt. Pour 112 cup of the hot half-and-half mixture into the egg yolks, beating with a wire whisk the whole time. Pour this mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula just until mixture coats the back of the spatula, Continued on page 77 I  I I I I I I I I I iiilliiliillillllillil evenly over the top. Sprinkle brown sugar evenly over custard. Don't worry if the sugar sinks into the custard. Place custard cups on a baking sheet and place about 3" from the heat of the broiler. Brown top about 1-3 minutes depending up- on the heat of your broiler. Watch carefully. Remove from heat. Using oven mitts, place hot cup onto a serving plate. Garnish with fresh berries and mint, if desired. For the past 36 years Sheilah Kaufman of Potomac, Md. has been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching her "fearless fuss- less, easy ways to elegant cook- ing" to all ages (including two to five year olds). A frequent guest on major TV and radio shows, she is author of 24 cookbooks includ- ing: "Sepharic/lsraeli Cuisine, "A Taste of Turkish Cuisine (to be published in September by Hip- pocrene Books), "Simply lrre- sistable: Easy Elegant, Fearless Fussless Kosher International Recipes," "Vegetable Magic " and "Stews Soups Chowders" to name a few. She may be reached via email at cookwithsheilah @aol.cor