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creme brulee
17 documents for creme brulee
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This three-pack of 50-ml bottles (the 2006 Vidal, 2004 Riesling, and 2006 Cabernet Franc icewine) is a great way to try a few different icewines at a decent price. Stuff stockings with them if you want, but when I see icewine, my inner Scrooge takes over and I want it all for myself. Inniskillin's Vidal is Canada's best-known icewine; it brings a nose of ripe peach and cinnamon, and delivers the most straightforward peach flavours of the three. The Riesling is deep gold in colour, with a complex nose of petrol, cocoa, and caramel; it coats your mouth with serious crème brûlée and tropical fruit flavours. The Cabernet Franc -- a red icewine -- brings a nose of strawberry, nuts and toffee, with an explosive mouthful of strawberries and cream. The flavours linger for a long time. They're a...
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No, I mean the kind that come to table raw, on the half shell -- those briny, slurpy, pulpy things that illuminate one's mouth, and inspired the saying that it was a brave man who ate the first raw oyster. For some, they are an acquired taste; for others, the taste is never acquired, and the mere thought of them evokes only shudders. But for me -- one day, somewhere north of Boston, after a deprived prairie childhood -- they were love at first bite. Or rather (since one isn't supposed to chew a raw oyster), first swallow. There's always a complimentary amuse bouche to start with, in our case, a tiny mouthful of seared tuna over tangy shreds of pickled pear. As well as those oysters, our other cold appetizer was salmon in three different versions: chopped raw, as tartare; maple smoked an...
... a combination of cream and crunch, have the creme brûlée under a superbly caramelized topping, pai...
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Instead of tacking on needless luxuries of the type that lifted the Super V-8's price out of the stratosphere, the Portfolio version of the XJR costs only (and, yes, the irony of that "only" is not lost on me) $114,000, $8,000 more than the cooking-variety XJR. That gets those much needed power vents, some chrome tailpipe bits, an aluminum weave veneer to make the interior look high-tech and some seriously bitchin' 20-inch dubs. Inside, the Portfolio -- save for the faux aluminum trim and slightly different leather -- is pure Jaguar. That means it's warm and cosy, though those who regularly dine on creme brulee might find it a little too cosy. That, however, has always been a Jaguar trait. What's new is that the interior is quite high-tech with an Alpine audio system, audible warnings f...
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Why, one wonders, would such a venerable restaurant as la Vieille Gare, which opened in 1970, change its name to the trendier Resto Gare, and opt for a more casual tone? Was it a case of If You Can't Lick 'Em, Join 'Em? If you want to start with the best of the best, have the mussels ($12). They come in a choice of sauces, among them honey Dijon cream or bloody caesar sauce, but we had ours in the classic white wine, garlic and butter sauce, and they were delicious. Another winner was the bouillabaisse -- no longer on the permanent menu as it once was, but offered at lunch during August as part of the Taste the World promotion. The broth has a genuine Provençal flavour and, with the exception of the far too fishy-tasting pickerel, the seafoods -- shrimp, mussels and clams in their shell...
...There is as well a richly creamy crème brûlée, and for teeth that are less sweet, a ref...
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Typical propane torches can be cumbersome, especially in tight cabinet spaces for plumbing work. The new BernzOmatic trigger start torch kit uses a patented Powercell fuel system, making it the lightest and most compact torch on the market. It still has the same performance of a standard torch, melting everything from solder to the top of a creme brulee. And while you're spraying flame all over the place, spray a little BernzOmatic Cold Coat Heat Reducing Thermal Gel on the adjacent real estate. The gel acts like a heat sink, absorbing heat and protecting surfaces from damage. The non-toxic formula simply dissolves over time. Available at Home Depot, Rona, and Home Hardware retailers.
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This one is not for the faint of heart or the steely of resolve. You'll need a little kitchen bravado to try some of these, but you'll also need to be plagued with a healthy weakness for chocolate. For the most part, the recipes themselves are straightforward, but working with chocolate is always a bit of a trick, and it's the garnishes and finishes on many of the items that will provide a challenge for the adventurous baker. Line a 25 cm (10-inch) square pan with plastic wrap. Stir first amounts of melted chocolate and butter together. Add nut butter, candied peel, and cinnamon, and mix until combined. Fold in puffed rice and stir until rice is coated with chocolate mixture. Combine second amounts of melted chocolate and butter in a bowl and stir, using a rubber spatula, until well com...
... have published other cookbooks including Creme Brulee, Wild Sweets Chocolate and Wild Sweets. Thi...
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... like triple-berry pasta, mocha torte, crème brûlee, and much more. . "I think we're going to ...
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If it sounds familiar, chances are you had it at Dubrovnik, where its creator, Gojko Bodiroga, had been chef for most of that restaurant's existence. And if you did have it there you can't fail to notice that here, in his own little Promenade Bistro, it goes for a mere $16.95 -- far less than it was at Dubrovnik. Bodiroga's new setting may not be luxurious, but the fresh ingredients and masterful cooking rival the food served in many of the city's posher places. At significantly lower prices, at that. This is a smaller kitchen than Bodiroga's past field of operation, and the menu is correspondingly fairly limited. There are only four appetizers, among them a fine house duck pâté studded with chunks of chicken, spiked with Grand Marnier and served with a tart-sweet cumberland sauce based...
... kind of bombe layered with chocolate cake, crème anglaise and a soft meringue topping. Also equally...
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As often as not, though, I don't get it. I can't remember how many restaurants I've visited two or three times, only to have meals that varied so wildly each might have come from a different kitchen, leaving me with the problem of how to assign a star rating, and sometimes leaving readers mystified if their own experiences haven't matched mine. Sauce apart, the tuna was as good as the entrees got. Two others were tough -- a roasted duck breast Grand Marnier ($25) and a sirloin of lamb with a mint pesto ($26). Moreover, there wasn't much Grand Marnier flavour with the duck, nor the promised oranges either, and the lamb had a strong, almost muttony flavour. The North African-style chicken breast ($24) did come in a lovely, slightly citrony sauce, redolent of garlic and herbs, with translu...
...The rave concerned a glorious crème brûlée made with Red River cereal, the rant, a t...
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Preheat the oven to 350 F (180 C). Cut 4 slices of bread into 1/2-inch (1 cm) dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread. Whisk the yolks, vanilla paste and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making s...
...'s favourite tea cake; Crathie Crunch, a creme de menthe-flavoured cheesecake that was popular fo...Broil or use a creme brulee torch to caramelize the sugar. Sprinkle with the t...
