Brioche and Brie

Dinesh at your service. Allow me to take you on a journey.

Imagine a huge grilled cheese sandwich. Now imagine that sandwich with creamy brie instead of kraft singles. And replace that generic white bread with rich, tender brioche. Now you have Sarah's Brioche with brie.



I'm not too clear on the details(I was there for consumption, not preparation). From what I am told, you make the brioche batter. Then stick the brie into it. There are a couple rise times in between.

The White and Yellow

So yesterday I made what I think is an interesting take on the regular Bacon, Egg, and Cheese sandwich. Yes there was brown sugar bacon and Muenster cheese, but the star of the show was what I am calling "The White and Yellow".



By cooking an egg sunny side up for a while, then puncturing the yolk and flipping it over you can create an egg that is yellow on one side and white on the other. I like thins just because it intensifies the yolk taste without having runny eggs. Get into the kitchen and make yourself a sandwich!

Lemon Tart and Dumplings

"Why lemon tart and dumplings?" one might rightly ask. Well, I made both of them today in a fit of snowed-in food stockpiling and fridge-cleaning. I had lemon curd left over in the fridge and some sucree I had already molded in the freezer that has been languishing for the last 8 or so months. She said airily. In her domestic goddess persona.

Anyway, you've heard of molten chocolate cake, but probably not of molten lemon tart, which if you examine the picture closely is clearly what that is as the curd is oozing all over the plate after I have stabbed it with mine fork. That is because it is bona fide lemon curd sans cornstarch. And also with sort of old yolks that didn't do the thickening thing properly. But it is very tasty.=)


Here are my morphologically challenged ha gao. They have shrimp and bamboo shoots with lots of various Chinese sauces/condiments for flavor, probably primarily stemming from copious amounts of MSG. I had extra filling left over so I also wrapped some up in won ton wrappers. Embarrassingly these tasted slightly better than my homemade ha gao wrappers and were easier to wrap, too. Last time I ever fail to actually measure things in a Chinese recipe I am unfamiliar with. Oops, did I admit that out loud...still, they were super tasty. Just need a couple more iterations and some measuring cups before I can quit the day job.

Tonight am making sausage and spinach lasagne with the bf as per his request. If he thought I was going to make a bloody lasagne all by myself for him he had another thing coming!

Bon appetit!

Chicken Pesto Pizza (Nom Nom!)

Hihi,

So tonight, I remembered I had rotisserie chicken leftovers in my fridge begging to be eaten (and I was dying to eat), so I put together this pizza. It's quick and yummy but to be honest nice horrendously nice to the college student budget, unless you have a basil plant. I bought a pre-made pizza crust and topped it with home-made pesto, fresh mozzarella cheese and the chicken. Into the oven for 8 minutes and nom nom!

...Unfortunately, I'm new to this whole blogging thing so uhh....we ate but one slice of it before D remembers that, you know, we have a food blog. But, I swear, the whole pizza looked was sexy.

I don't really have a pesto recipe...but roughly:

Rough chop a couple handfuls of basil and cilantro. Put half in the blender, blend and slowly add olive oil until blended. Toss in the rest of the basil and cilantro. Toast a handful of pine nuts. Toss in pine nuts, black pepper, salt, a dash of lemon juice, and parmesan cheese to taste.