Showing posts with label Williams Sonoma

Lemon Creme Brulee, one of my very favorite things…

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 06, 2009

Lemon Crème Brûlée To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Green Goddess Dressing from Williams Sonoma

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 19, 2007
1/3 cup loosely packed fresh flat-leaf parsley leaves
2 roughly chopped small dill sprigs
7 fresh basil leaves
2 roughly chopped green onions
1/3 cup mayonnaise
2/3 cup buttermilk
1 tsp. honey
1 tsp. fresh lemon juice
Salt and freshly ground pepper, to taste
Salad greens for serving

Directions

Put the parsley, dill, basil and green onions on a cutting board and chop finely.

Using a small spatula or teaspoon, put the mayonnaise in a dressing mixer carafe. Add the buttermilk, honey, lemon juice, chopped herb

A new twist on an old favorite....

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 11, 2007

Spaghetti with Stuffed Meatballs

Kids will love to lend a hand—literally—with this recipe. They can mix the meat and other ingredients together, a task best accomplished with their hands. (Be sure they wash their hands before and after mixing!) Children can help roll the meat mixture into balls, then make an indentation in each one and place a cheese cube inside.

Ingredients:

1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat-leaf parsley, plus more
for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into
1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce (see related recipe
at right)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

Directions

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen.

Key Lime Margarita Mix

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 11, 2007

Old El Paso all-natural key lime margarita mix is available at some Williams-Sonoma stores and through the Web site www.elpasochile.com (click on "drinks and snacks").

Mention the word margarita and many baby boomers can come up with at least one college story about the infamous perils of drinking tequila.

Margaritas have always been so bad - too sweet, too sour, too bland, too icy, too stupid to drink unless you have something to prove and unpleasant enough that you're certain to prove it if you throw back a few.

Great margarita's can be made. A bracing lime juice-lime zest concoction with good tequila that's not too sweet can be delicious.

But homemade margaritas are a lot of trouble.

The easier way is to buy a mix. After tasting scores of mixes that come bottled, powdered, frozen and concentrated, I've discovered one that's worth drinking.

The El Paso Chile Company margarita mix makes a fabulous, labor-saving margarita. The lime taste refreshes and there's not too much sugar. Add a squeeze of lime wedge and it tastes homemade.

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