Showing posts with label Unsavory Delicacies. Show all posts
Showing posts with label Unsavory Delicacies. Show all posts

Tuesday, October 18, 2011

Unsavory Delicacies - Russell Brooks, Author

Crème Brulee
(A Brooks' Favorite)

Things You'll Need

  • 1/3 cup sugar
  • 4 egg yolks
  • 1 pint (2 cups) heavy cream
  • 1 tsp. vanilla extract
  • powdered sugar for the crusts
  • Groceries
  • Baking Pans
  • Cooking Pan
  • Mixing Bowls
  • Ramekins
  • Wire Whisks
  • Propane Torches
  • Mixing bowls
  • 1. To make creme brulee, heat the oven to 275 degrees F.
  • 2. Scald the cream and vanilla extract by heating them in a nonreactive pan over low heat until steaming.
  • 3. When the cream is hot, whisk together the egg yolks and sugar until well blended.
  • 4. When cream starts to steam, shut off the heat.
  • 5. Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.
  • 6. Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.
  • 7. When thoroughly mixed, divide mixture into oven-safe individual ramekins.
  • 8. For best results, an optional step is to chill the filled ramekins overnight before cooking.
  • 9. Place ramekins in a tall-sided baking pan. Pour simmering water into the pan about halfway up the sides of the ramekins.
  • 10. Bake for about 35-45 minutes. See tips for how to check for doneness.
  • 11. Cover and chill at least two hours.
  • 12. When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.
  • 13. If you have a propane kitchen torch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.
  • 14. Without a torch, use the oven's broiler setting to caramelize the sugar. Broil for 20 to 30 seconds within at least an inch of the flame or heating element.

Unsavory Delicacies – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat and Think With Your Taste Buds 

Unsavory Delicacies is made up of three short stories that will give you a taste of tantalizing suspense. 
Crème Brulee – Monique Beauvais an agent for Ares.  She has no qualms about double crossing those who supply her with the information she has been assigned to acquire.  Curtis White is truly a nerd that has no qualms about drooling like a dog when he meets the beautiful Monique.  But this story has a moral…Never underestimate a Nerd.

To the Last Bite – Dennis Kirby is a food critic who has a tendency of “killing” a restaurant due to the comments he posts in his column To the Last Bite.  After eating one of the most delicious meals of veal and liver he puts in a request to meet the Chef hoping to find out his cooking secret.  Of course the Chef declines to give out his secret recipe.  Kirby has nothing but praise for this superb meal and reflects his delight in his next column.  But what was really in such a spectacular dish?  Kirby will soon find out.

Shashlyk and Morozhenoe – Ridley Fox is a CIA operative.  He has been assigned to take possession of some nationally important documents that are in the possession of Maksim Antanov.  Antonov is known to be linked to the Arms of Ares and is next in line to take over after his father retires.  But the secrets discovered by Ridley will have Antonov in his pocket for as long as he wants.

Watch for my review for Russell Brooks' next upcoming thriller Chill Run which will be available on December 1, 2011. Follow him on his website as a reminder

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