Click here for a larger picture of Perfect Belgian Waffles
7 Servings
waffles American
waffles American
1 cup all purpose ur
3/4 cup cake ur
2 1/2 teaspoons ing powder
1/2 teaspoon ing soda
3/4 teaspoon t
2 teaspoons ar
1 1/4 cups water
4 large s separated
1 teaspoon illa extract
1 cup unsalted ter melted
Combine flour, leaveners, salt and sugar and whisk to mix. Add water, egg yolks and vanilla and whisk until smooth. Whisk in melted butter. Beat egg whites in another bowl to stiff peaks, then fold into batter, half at a time. At first, it will seem very lumpy, but keep folding and it will smooth out. Pour into waffle iron and bake until golden brown. Serve hot with fresh sliced berries or warmed syrup.
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Showing posts with label Perfect. Show all posts
Showing posts with label Perfect. Show all posts
The Perfect Flan
6 Servings
Eggs Spanish
Bake Dinner Party Desserts Eggs Spanish
1 3/4 cups whipping am
1 cup k (do not use low-fat or nonfat)
Pinch of t
1/2 illa bean split lengthwise
1 cup ar
1/3 cup water
3 large s
2 large yolks
7 tablespoons ar
Position rack in center of oven and preheat to 350?F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
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Eggs Spanish
Bake Dinner Party Desserts Eggs Spanish
1 3/4 cups whipping am
1 cup k (do not use low-fat or nonfat)
Pinch of t
1/2 illa bean split lengthwise
1 cup ar
1/3 cup water
3 large s
2 large yolks
7 tablespoons ar
Position rack in center of oven and preheat to 350?F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
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The Perfect Burger
Homemade chili sauce and coleslaw really add the perfect flavors to this pronounced perfect burger.
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Perfect Pork Roast
Pork
Cajun
Meats Main dishes Cajun Garlic Carrot Potato Mushrooms Pork Dinner
1 Rolled k roast
1 Env. jus mix
Turnips, rots, potatoes
2 Cloves lic
ur for dusting
Salt and per to taste
hrooms optional
Stuff garlic into roast. Pat flour, salt, pepper on roast, coating well all over. Place roast in pan and bake for 1 hr. at 425 F. Mix up au jus gravy mix according to directions, pour over roast. Arrange peeled and prepared vegetables around roast, and bake additional 1 1/2 to 2 hrs.
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Perfect Fried Eggs
Click here for a larger picture of Perfect Fried Eggs
2 Servings
Eggs
French
Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French
2 large s
1 tablespoon unsalted ter (cold)
Table salt and fresh ground ck pepper
Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame). Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet. Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural. When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...
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2 Servings
Eggs
French
Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French
2 large s
1 tablespoon unsalted ter (cold)
Table salt and fresh ground ck pepper
Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame). Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet. Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural. When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...
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