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Dessert Recipes

Crème brûlée, overrated?

Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.

Au contraire says Savory Tv! Besides the fact that we are hopeless romantics and love this creme brulee screenshot from the film Amelie , here are our reasons:

creme brulee

Creme brulee is a classic, perfect, delicious french dessert. So classic, in fact, that it dates back to the year 1691, when the recipe was first displayed in the cookbook by François Massialot. François was a talented Parisian chef who cooked for several members of the French royal circle. Translated to “burnt cream” in French, creme brulee’s rich vanilla custard contrasts beautifully with it’s crispy caramelized topping, making it a perfect ending for your meal. And here’s the best part, you now have an excuse to buy a Crème Brûlée Torch!

Choose a classic recipe such as this one from Canadian Chef Michael Smith, or mix it up with a creative version using butternut squash as shown in this video and recipe by our friend Chef John Mitzewich. Either way your friends will adore you. As they should.

Caramel Crème Brûlée
Chef Michael Smith

* 1 cup plus 6 tbsp of sugar
* 1/2 cup of water
* 2 cups of milk
* 1 cup of 35% whipping cream
* 1 tablespoon vanilla
* pinch of salt
* 8 egg yolks

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.

Fusion Recipes

Colorado shepherd’s pie with Chef Jake Linzinmeir

Chef Jake Linzinmeir is Chef/owner of several restaurants in the beautiful ski town of Telluride, Colorado. Jake graduated from Cornell and has studied extensively in Italy, and recently has been featured in numerous Today Show episodes, as well as Bon Appetite. He currently is the featured chef for Amstel Light’s “Living Tastefully” campaign. In this video, rising celebrity Jake shows us how to make a classic comfort food, shepherd’s pie.

This recipe yields 6 large restaurant servings – the recipe has been halved and can easily be doubled for large groups or leftovers!

Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:
2 pounds American Lamb, 1/2-inch dice
1 tablespoons vegetable oil or olive oil
11/2 large carrots, diced
1/4 large bunch celery, chopped
1 pounds pearl onions, whole
3 cups dark beer
1/2 cup tomato paste
5 cups lamb stock
6 1/2 cups chicken stock
21/2 tablespoons fresh rosemary, chopped
1/8 cup fresh thyme, chopped
Salt and pepper to taste
1 1/2 tablespoons granulated sugar

Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:
3 Yukon gold potatoes, rinsed, drained, shredded
4 ounces sharp cheddar cheese, shredded
2 1/2 ounces cream of chicken soup
2 ounces crème fraiche or sour cream
Salt and pepper to taste
Corn flakes as needed
2 1/2 ounces butter

Instructions for the Lamb:
In large pan, heat the oil over medium-high heat.
Add the lamb and brown, stirring occasionally. Remove lamb and drain.
Add the carrots, celery and onions to the pan; sauté until onions are translucent.
Deglaze the pan with the dark beer.
Stir in the tomato paste, bring to a slow boil.
Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
Reduce the heat and simmer, reducing liquid by one-third.

For potatoes:
In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.
Spread into a 2″ hotel half pan or casserole dish.
Cover with layer of corn flakes and dot with butter.
Bake 35 to 45 minutes at 325ºF.
Cool or reserve warm if using immediately.

To assemble the Shepherd’s Pie:
Heat stew to desired temperature, place in oven-proof bowl.
Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.
Serve when ready.

Thai Recipes Vegetarian Recipes

Thai Lettuce Wraps with Chef Renee Loux

Chef Renee Loux, known commonly as “the Queen of Green”, has successfully combined her passions for the environment, sustainable living, and organic food. In the mid 1990’s, she opened one of the nations first raw food restaurants in Maui, Hawaii. Since that time, she has taught culinary arts at the School for Natural Gourmet in NYC, and worked as a green living consultant for hotels, spas, and restaurants. She has authored two cookbooks, The Balanced Plate, and Living Cuisine.

Also an author and activist, Chef Michel Nischan shares a strong dedication in sustainable farming and using pure, local, organic products in his cuisine. He is the chef owner of The Dressing Room, a homegrown restaurant in Westport, CT. Michael has written Taste Pure & Simple, a James Beard award winning cookbook, and recently a cookbook titled Homegrown Pure & Simple.

In this video, Chef Renee Loux shows Michael how to prepare delicious raw vegetarian Thai lettuce wraps with a tamarind dipping sauce! The ingredients are: napa cabbage, almond butter, sesame oil, plum vinegar, agave nectar, maple syrup, ginger, garlic, jicama, carrots, mung bean sprouts, cilantro, mint, shoyu, and tamarind (also known as an Indian date).

Grilled Recipes Seafood Recipes

Grilled Clams and mussels with Chef Anne Burrell

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef. Anne is currently the executive chef at West Village restaurant Centro Vinoteca. Watch as she prepares delicious grilled clams and mussels for this perfect summer dinner. Please note that MSNBC is debuting a new video player, and it is still in beta stage, if you have trouble viewing this show click this link.

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