Sophie’s Smorgasburg-Style Corn On The Cob

Homemade Smorgasburg corn made better with the cheese melted in the oven and nicely browned under the broiler.  Enjoy.

2 ears Corn, Husked And Steamed

Butter or Margarine, Softened

Parmesan Cheese, Grated

Chili Powder, to taste (optional)

1. Preheat the oven to 500 degrees F on broil.

2. On a separate plate, combine grated Parmesan cheese and chili powder (if using).

3. Spread butter all over the corn, and roll each ear in the mixture.

4. Wrap each ear in a parcel of tinfoil, leaving the tops open.

5. Bake until cooked through, and the cheese is melted on the middle rack, transfer to the top rack to brown, and flip the corn over in each parcel to allow the other side to brown.

6. Remove from oven, and let cool. Grab a parcel, and enjoy.

Yields: 2 smorgasborg-style corn on the cobs

Advertisements

Teens Baking: Sweet Adventures: Day 2: Bakeshop!

Today, we made frosted cinnamon rolls (from dough that was already made because it needed time to proof), English muffins, and perfect flaky biscuits (we ate it with some honey butter that one of the assistant’s made for us to spread on it).  Then, Cara, the instructor, showed us how to make the cinnamon roll dough since we didn’t get to make it ourselves.  All the sweet treats were really good, and I can’t wait for tomorrow!!!!! 

Things I Have A Thing Against (And Food Science Stuff)

So, as some of you may already know, when it comes to food, I’m kind of weird because I think about my recipes and how I make them in a different way than most people.  My illogical thinking somehow causes me to have a thing against using yeast, gelatin, corn syrup, and making French pastries (and savory French food, too, but that’s because it’s not in my wheelhouse (I got that word from Guy Fieri on Triple G by the way (that’s Guy’s Grocery Games for those of you who don’t know))) (and probably more foods/desserts/products that I just don’t remember).  So, the French pastry thing also happens to not be in my wheelhouse, but when you think about it, I’ve made mousse (sure, with whipped cream and not meringue, but other people make it this same way I did/do), I’ve made napoleons (because custard isn’t foreign to me (like I said in past posts, I’ve seen people make custard on TV a lot, and I love to eat it, too, which is why crème anglaise and pastry cream and stuff like that come easy to me)), I’ve done cool, out-of-the-box, not butter cakes cakes (because I like cake, and I like trying out different types, and they come out good).  I think what happens is (I’ve probably said this in past posts as well) I feel intimidated by some of these things people make.  I mean, macarons, duck a l’orange, whatever, it’s all French food or not, but it’s all things that just don’t seem capable by people my age that like to cook and bake, yet it is.  The kids of Kids Baking Championship make those fancy desserts that I’ve mentioned a lot, you know, and I think even though they’re not exactly my thing, I can make them if I try hard enough, see people do it enough on TV, and stop myself from getting intimidated by what I think is the level of difficulty. I tried cream puffs and eclairs the other day, and I like them now, probably because I love pastry cream, but I was fine by the shells this time (they were soft, not crunchy, I don’t know, whatever), so I said I was going to make them if I wanted to, and now, I like them, and I want to, so I’m going to try them.  I’m going to take Duff Goldman’s recipe for pâte à choux, put the directions in my own words, add a little of my own flavorings, my own recipe for pastry cream that you know of (and have seen me post on here), and make some cream puffs for the holidays that I’m going to try, and transform into a mini croquembouche.  Being that I’m still not that sophisticated and experienced in pastry, I’m going to skip the spun sugar (also because one of the things I have a thing against is using candy thermometers and make actual caramel as opposed to butterscotch sauce that everyone (including me) calls caramel sauce), and simplify the dessert (like what Katie Lee did on The Kitchen) by using melted white chocolate as the adhesive, drizzle extra on top, and I’m going to top it with dulce de leche-flavored snow (tapioca maltodextrin).  That’s where more food science stuff comes in.  Yes, I have things against gelatin and corn syrup and candy thermometers and all that, but there are some modernist techniques that I want to use, like those siphon cakes that I made.  Just using that siphon is awesome, so having watched Spring Baking Championship and figured out that I could use it in more ways than one was great.  I like using cornstarch as a thickener (because it’s a usual/typical thickener), and I possibly want to learn how to use other things (like maybe agar agar, tapioca starch, maybe gelatin and corn syrup one day, just not right now (I think it’s just because I want to figure out substitutes for them in things like caramel candy and stuff, and I could use gelatin and yeast (the thing about yeast is the time it takes to make a dough, let it rise, and bake it, and all that, and the thing about gelatin is that, actually, I don’t know, I can certainly get into it, and the candy thermometer is just annoying, but I’ll get over it (I mean, I use a thermospatula thingy now for custards, so… (yeah, for custards, I’m fine with using a thermometer to monitor the temperature of the eggs (again, I know, I’m weird/odd with the kind of stuff, and I know I’m using a lot of parentheses, so I’ll try and stop now 😂)))))) to make things like foams and stuff because they’re cool.  To me, food, especially baking (I know I’m probably said this a million times already in past posts), is all about science.  Yes, you need to be precise and accurate, but you also need to have fun, and experiment.  If something doesn’t turn out right the first time, try again, you know?  If you like science like me, maybe try, and figure out what happened and how to fix whatever went wrong.  Anyway, I might do angel food cake at some point (who knows, right?), ya know, whatever, but macarons will have to wait.  I’m making them at my class tomorrow, but I think I’m going to see what happens.  I think I want to get some more experience with them first (by watching more television, I mean 😂) (I actually think they’re easier than I thought now, but whatever; I’ll make them at some point, hopefully/maybe/I don’t know soon).  Okay, I’m done with my food ranting now, as usual, sorry if you got bored, and or fell asleep.  Bye.

Teens Baking: Sweet Adventures: Day 1: Pies & Tarts

Today, I started taking another week long class at Sur La Table, and this time, it’s all about baking!!!!!  We made perfect pie crust, as well as tart crust for our ham and cheddar hand pies and summer berry tartlets (which were actually just regular tarts, and we each got a piece; ironically, the hand pies were the size of tartlets, and the tarts were the size of pies).  For the hand pies, we made an extra into a cherry one and made a slightly spicy honey mustard sauce for dipping (not for the sweet one, though), and for the tarts, we made my favorite (pastry cream) to fill them.  Additionally, while we were waiting for everything to be done baking, we were taught how to make parchment circles.  Anyway, back to the food, it was all sooooo good, and now, I know I can handle a little bit of heat!!!!!

Sophie’s Smorgasburg-Style Chocolate Oreo Pudding With Oreo Garnish Dippers

The Oreo Pudding from Baonanas at Smorgasburg made even more decadent by melting chocolate into it and using Oreos to garnish, and dip as a snack.  Enjoy.

1 Cup Milk

1/2 Cup Granulated Sugar 

1/4 Cup Cornstarch

a pinch Salt

4 Egg Yolks, Beaten

1/4 Stick Butter or Margarine, Softened

Semisweet or Dark or Milk Chocolate or Chocolate Chips

4, plus more Oreo Cookies

1. In a saucepan, combine granulated sugar, cornstarch, and salt.

2. Add milk, and bring to a boil. It will become a thick paste.

3. Pour some of the hot milk into the egg mixture to temper them, and add the milk-egg mixture to the rest of the hot milk mixture so that the eggs do not scramble, stirring the mixture until everything is incorporated.

4. Cook slowly, stirring constantly, until it reaches a temperature of 160 degrees F, and turn off the heat (it will already be thick because of the paste). Crush some Oreo cookies, and stir them in, along with chocolate and butter. Let cool, and strain into a bowl, but stir the Oreo cookies back in. Cover with plastic wrap, pressing it directly over the surface of the pudding to prevent a skin from forming, and chill in the refrigerator until cold.

5. Remove from refrigerator, and unwrap. Spoon some into a ramekin, garnish with 4 more Oreo cookies around the rim to use as dippers, and enjoy.

Yields: 1 smorgasborg-inspired chocolate Oreo pudding with Oreo garnish dippers

As Seen In Smorgasburg

Today, my family and I went to Smorgasburg in Williamsburg, Brooklyn, and it was sooooo much fun!!!!!  There are a bunch of different locations, and the one we went to runs from 11:00 AM to 6:00 PM every Saturday.  Every weekend, vendors come to sell their food at their booths in this outdoor market, everything from fried chicken sandwiches (mmhmm) to fried dough desserts (yum) and so much more, but there was more than just fried food; there were also stations full of different cuisines: Mediterranean, Vietnamese, Mexican, all the way to classic American, and they all looked super tasty.  But, my family and I stuck to what we liked best, which, being that I’m the foodie of the family now, for me, meant a lot of stuff.  We walked around and tried all kinds of things: lobster rolls, corn (not just any, though: cheesy and spicy), scallion pancakes, this sick ramen burger filled with juicy beef, what tasted to me like teriyaki sauce, and soft ramen buns, various fries with multiple dipping sauces, oh my gosh, there were so many amazing foods that I just can’t name them all!!!!!  I do have to say, though, there was this Oreo pudding that I tried, and it absolutely was off-the-hook, just awesome!!!!!  I wish I hadn’t just taken only one bite 😂.  I have my work cut out for me now: recreations of the ramen burger, corn, and, for me, that pudding and those churros that I mentioned earlier (once I get I fryer, which I know will be never 😂).  And, fun fact: pate a choux, the dough used to make cream puffs and eclairs, is the same dough used to make churros, but it’s fried instead of baked.  Yes, yes, yes!!!!!  If you haven’t been down there, whether it be the one in Williamsburg where I went, the one in Park Slope, or wherever the one closest to you may be, you really should go.  It was a great day, and if you’re like me, you’ll definitely be wanting more.  I know I do!!!!!

Sophie’s Mexican Macaroni Salad

My own version of Ree Drummond’s Mexican Macaroni Salad that’s colorful, refreshing, and perfect for summer.  Enjoy.

1 Cup Green Lentil Pasta

1/2 can Whole Kernel Sweet Corn, Drained

1/2 can Black Beans, Drained And Washed

Sweet Peppers, Washed

Super Sweet Tomato Medley, Washed And Halved

1/4 Red Onion, Peeled And Diced

2 Tbsp Capers, Chopped

Goat Cheese, Crumbled

Fresh Cilantro Leaves, Washed And Chopped

Olive Oil

Lime Juice

Salt and Pepper, to taste

Sazón, to taste

1 Whole Wheat Tortilla

For the pasta:

1. Cook pasta according to package directions, and drain. Place in a bowl, and set aside.

For the roasted peppers and blistered tomatoes:

1. Preheat the oven to 450 degrees F on broil.

2. Spread peppers and tomatoes, cut-side down, onto a baking sheet, drizzle on olive oil, and season with salt and pepper and some sazón.

3. Bake on the top rack until the peppers are charred on all sides, the tomatoes are blistered, and everything is soft, opening the oven to flip everything and or rotate the baking sheet when necessary in order to guarantee even cooking.

4. Remove from oven, and let cool. Use a knife to cut open the peppers (if you do not want a lot of charred flavor in the salad, you can scrape off some of the charred skin of the peppers and the tomatoes, and discard it), scrape out the seeds, and discard them. Slice the peppers, peel the tomatoes, and place in the bowl with the cooked pasta.

For the crispy pan-fried tortilla chips:

1. Heat oil in a pan, and add the tortilla. Using tongs to hold it, shred it into chips with a fork, and pan-fry until crispy and golden brown on both sides. Remove from pan, drain on a paper towel, and season with salt and pepper and some more sazón.

For the finished salad:

1. Add corn, black beans, red onion, capers, goat cheese, and some chopped fresh cilantro leaves to the bowl, and stir in olive oil, lime juice, salt and pepper, and more sazón. Pile some into a bowl, garnish with some more chopped fresh cilantro leaves and some of the tortilla chips, and enjoy.

Yields: 2-3 servings

Sophie’s Fancy Mac And Four Cheeses

Sophie’s Stovetop Mac And Four Cheeses combined with Sophie’s Italian Garlic And Herb Truffled Steamed Lobster Tails to create a heavenly classic with some flavorful added protein and a simple crunchy topping.  Enjoy.

1/4 box Elbow Macaroni

2 Lobster Tails

Salted Water

1/2 Shallot, Peeled And Thinly Sliced

2 Garlic Cloves, Peeled And Minced

Salt and Pepper, to taste

Italian Seasoning, to taste

White Balsamic Vinegar

Truffle Oil

1/4 Stick Butter or Margarine, Softened

1 Cup Whole Milk or Half And Half or Heavy Cream

1 1/2 Tbsp Cream Cheese, Softened

2 slices American Cheese

3/4 Cup, plus more Parmesan Cheese, Grated

3/4 Cup, plus more Sharp Cheddar Cheese, Grated

Cornstarch, As Needed

Salt and Pepper, to taste

Seasoned Salt, to taste

Olive Oil

Breadcrumbs

For the lobster tails:

1. Add lobster tails to a saucepan, pour over salted water, and bring to a boil, Cook for 8-12 minutes, and cover if necessary. The shells should be bright red, and the meat should be white and tender. Uncover, remove them with a slotted spoon or “spider”, and set aside.

2. Heat oil in a pan, and add minced garlic and thinly sliced shallot. Let caramelize, stirring occasionally. Season with salt and pepper and Italian seasoning, and deglaze the pan with white balsamic vinegar and truffle oil.

3. Cut the lobster tails, remove the meat, discarding the shells, and slice it. Add it to the pan, stir, and taste to adjust seasonings as you wish.

For the original pasta:

1. Cook pasta according to package directions, drain, and set aside.

For the four-cheese sauce:

1. In a saucepan, combine butter and whole milk, and let the butter melt.

2. Add the cream cheese, and slowly stir with a wooden spoon.

3. Break up the American cheese, add it in, and let melt slightly.

4. Add 3/4 cup of grated Parmesan cheese and 3/4 cup of grated sharp cheddar cheese, and continue stirring. Sprinkle in seasonings, and stir to combine. Add cornstarch if necessary to thicken the mixture.

5. Turn off the heat, and add macaroni and lobster tails, stirring to combine.

For the finished pasta:

1. Pour the pasta, lobster, and cheese sauce into a well greased baking dish, sprinkle on some grated Parmesan cheese, some grated sharp cheddar cheese, breadcrumbs, and fire up the kitchen torch on it. Grab a spoon, put some in a bowl, and enjoy.

Yields: 2 servings

Sophie’s Neapolitan Cake Cones: Sugar Cones Filled With Strawberry Chiffon Cake And Topped With Chocolate Crème Anglaise

A (mainly) kid-friendly dessert with an elegant twist to it, perfect for a birthday party.  Enjoy.

12 Sugar Cones

2 Cups All Purpose Flour

3 Cups Granulated Sugar, Divided Use

1 tsp Salt, Divided Use

2 tsp Baking Soda

10 Egg Yolks, Divided Use

1/2 Cup Olive Oil

1/2 Cup Strawberry Purée

Red Food Coloring

6 Egg Whites

1 tsp Cream Of Tartar

1 Cup Heavy Cream

Chocolate

Pink Sprinkles

For the strawberry chiffon cake:

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, sift together flour, 1 cup of granulated sugar, 1/2 tsp of salt, and baking soda, and make a well in the center.

3. In a small bowl, whisk together 6 egg yolks, olive oil, and strawberry purée.

4. Pour wet ingredients into the well, slowly mix dry ingredients into it to incorporate, and stir in red food coloring.

5. In an electric mixer, whip egg whites, remaining salt, and cream of tartar until frothy and foamy, slowly add 1 1/2 cups of granulated sugar, and continue until stiff peaks form.

6. Fold it into mixture in three additions.

7. Pour the cake into a well greased round small springform cake pan, making sure the latch on the metal ring is closed, and bake for about 35 minutes. Do not open the oven while it is baking and to open it when it is almost done in order to keep the temperature stable. Unstable temperature can cause the cake to sink. A toothpick inserted into the center should come out clean when the cake is done.

8. Remove from oven and let cool. Run a serrated knife around the edge of the cake to loosen it, open the latch on the metal ring, and slowly lift it to remove it from the base.

For the chocolate crème anglaise:

1. In a saucepan, heat heavy cream, stirring occasionally, until scalded.

2. In a small bowl, beat remaining egg yolks and remaining granulated sugar until thick and pale yellow in color.

3. Pour some of the hot cream into the egg mixture to temper them, and add the cream-egg mixture to the rest of the hot cream mixture so that the eggs do not scramble, stirring the mixture until everything is incorporated.

4. Cook slowly, stirring constantly, until thick enough to coat the back of a wooden spoon, and it reaches a temperature of 160 degrees F, turn off the heat, and stir in chocolate. Let cool, and strain into a bowl. Cover with plastic wrap, pressing it directly over the surface of the crème anglaise to prevent a skin from forming, and chill in the refrigerator until cold.

5. Remove from refrigerator, unwrap, and set aside.

For the finished cake cones:

1. Place the sugar cones into your DIY decorated recycled egg carton sugar cone holder, and stuff the cones up to the top with cake. Use an ice cream scoop to scoop a cake balls on top, and spread enough chilled crème anglaise on each cone to completely cover it to resemble hot fudge sauce. Sprinkle on pink sprinkles, and enjoy.

Yields: a dozen Neapolitan cake cones

DIY Decorated Recycled Egg Carton Sugar Cone Holder

My babysitter and I were trying to figure out what to use to keep the sugar cones standing upright for when I bring them tomorrow, and she got the idea for us to use an empty egg carton.  It worked out really well, and it’s a great way to recycle, so I’m going to tell you how to make it so that if you make the cake cones, you can make and use this holder, too.  In addition to an empty egg carton, you’ll need scissors, colored paper, and a marker.

1. Make sure the egg carton is closed, flip it over, and use scissors to cut holes in the centers of where the eggs go, making sure they’re big enough for the cones to slide in and out without breaking.

2. Rip the paper out from inside the egg carton (you’re not going to need it), and use the scissor to cut the colored paper so that you have a piece that fits inside the upside-down cover.  The paper should be folded along its lengths to fit across the lengths of the cover, and there should be no paper covering the widths.

3. Decorate however you want.  Because this is for my cousin’s fifth birthday party, I wrote HAPPY 5th BIRTHDAY CORY on the paper folds, and I think she’s going to really like it!!!!!

4. Now, just put the paper inside the upside-down cover, making sure it’s positioned correctly, and stick the cones in, making sure they’re standing upright.

And, there you go: a DIY decorated recycled egg carton sugar cone holder.  See?  It’s that easy!!!!!