Real Parfait

Parfait

I had no idea parfait was a real dessert and not just a mess with yogurt. This is more like an icecream dessert, which makes it pretty great in my books.

Ingredients:

• 175g Sugar
• 2 Tablespoons warm Water
• 285ml Whipping Cream
• 3 Egg Yolks
• 1 Egg White
• 1 tsp Vanilla

Ingredients:

1. In a small sauce pan heat the sugar with the water until a smooth, not grainy syrup forms. Allow to cool at least 5 minutes.
2. In a medium bowl, add the egg yolks and whisk gently. Add a small amount of the sugar syrup and whisk well. Slowly pour and whisk in the remaining syrup. Do not allow the egg yolk to scramble at this point. Set this bowl aside for now.
3. Whip the egg white until a stiff peak forms.
4. Whip the whipping cream until peaks appear and stay standing.
5. Fold the whipping cream and egg white into the egg yolk mixture, followed by the vanilla.
6. Pour the parfait into small dessert cups or something to freeze it in. Transfer to freezer and chill at least 3 hours before serving.

Enjoy!

Notes:

I love this almost as much as ice cream, husband does not as much.

What was cooking one year ago?

Traditional Crepe Batter

What was cooking two years ago?

Asian BBQ Pork

Green Onion Asian Pancakes

Green Onion Pancakes

Ingredients:

• 2 1/2 Cups Flour
• 1 Cup Water
• 8 Green Onion stalks, thinly sliced
• Salt
• Sesame Oil

Dip:

• 2 Tablespoons soy sauce
• 1 Tablespoon rice vinegar
• 1/4 tsp powdered garlic

Instructions:

1. In a medium sized bowl using a fork mix together 1 cup of water with 1 cup of flour, slowly adding in as much flour as possible. Knead in more flour until dough is firm and not sticky. Oil the outside of the dough with a sesame oil, cover and let rest 30 minutes.
2. Divide the dough into 4 equal portions.
3. Working with one portion at a time and keeping the remaining dough covered, roll a dough portion into a large rectangle roughly 1/8 of an inch thick or thinner if possible. 
4. Oil the top of the rectangle with sesame oil, season lightly with salt and sprinkle one of the sliced green onion stalks over the entire rectangle. 
5. Starting at the long end of the rectangle carefully and tightly roll the rectangle into a snake-rope shape. 
6. Cut the long rope in two, and coil each half up into a flat circle, like a snail shell. Use a rolling pin to flatten the circle and help it keep the round shape. 
7. Repeat with the other dough rope.
8. Repeat above process with all dough portions.
9. Heat a skillet to medium heat and lightly oil the pan.
10. Cook each pancake for about 2 minutes a side until golden brown.
11. Serve warm, with the dip recipe listed above if desired.
12. Makes 8 pancakes, great as a snack or as a side.

Enjoy!

Notes:

These were so tasty, I made them quite a while ago and might have forgotten about them a bit. I think I will try these again sometime real soon.

Other Places:

What was cooking one year ago?

Steak au Poivre

What was cooking two years ago?

Sundried Tomato Sausages

Three Meat Ravioli Filling

Three Meat Ravioli Filling

Ingredients:

• 1 Pound Ground Beef/ Pork (2/3 lb Beef 1/3 lb Pork or Sausage)
• 6-8 Slices Bacon
• 2/3 Cup Ricotta Cheese
• 1 Tablespoon Fresh Chopped Basil
• 1/2 Tablespoon Dried Thyme
• 1/2 Tablespoon Dried Oregano
• Salt and Pepper
• Pasta Dough, rolled into thin sheets

Special Tools:

Ravioli Press, or cutter.

Instructions:

1. In a  large skillet scramble cook the ground meat until cooked through, drain fat and set aside. Cook the bacon slices crisp and finely crumble.
2. In a large bowl mix together the cooked meat, crumbled bacon, ricotta cheese (or cream cheese, or any soft cheese of your choice really) and the herbs and spices. Taste the mixture when everything is fully combined. Remember the meats are all cooked through so this is totally safe at this point. Adjust the seasonings as needed.
3. To assemble ravioli, have an egg white, or water wash ready on the side and a pastry brush. 
4. Lay the rolled pasta dough on the ravioli press, and brush the whole surface with the egg or water wash. 
5. Fill the small pockets in the ravioli press, lay a second sheet of rolled pasta dough on top and roll over the whole press firmly with a rolling pin to set the dough. 
6. Repeat until all the pasta sheets have been used, or you run out of filling. This is a general guideline your ravioli press/ cutter might have different instructions for preparing the ravioli.
7. To serve, cook prepared ravioli in boiling salted water until the float, about 2-3 minutes. Drain from water and toss lightly with a sauce of your choice.

Enjoy!

Notes:

Miss Busy Bee became Mrs. Busy Bee, bought a house, got a dog, a job promotion and purchased her very first car in the past year. Times are good but busy!

Other Places:

What was cooking one year ago?

Roasted Tomato Basil Soup

What was cooking two years ago?

Korean BBQ Sauce