Cream Cake Recipe

Wanting to get rid of my leftover heavy cream I used the world wide web as my resource to find a recipe that uses heavy cream.... VWALA!!! I'm going to try this tonight....

Corn Chowder

In cold Autumn nights and when holiday season is just around the corner, there's nothing that could make me feel better but to make some Corn Chowder as I watch my Holiday chick flicks on Hallmark and Lifetime Movie Channels...

Ingredients

2 tablespoons butter

Extra-virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

1/4 cup all-purpose flour

6 cups canned vegetable stock

2 cups heavy cream

2 Idaho potatoes, peeled and diced

6 ears corn

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

Directions:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. 

• Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. 
• Dust the vegetables with flour & stir to coat everything well. Pour in the vegetable stock and bring to a boil. 
• Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes breakdown (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. 
• Season with salt and pepper and simmer until the corn  is soft, about 10 to 12 minutes. 
• Stir in the parsley and give it another little drink of olive oil. 
• Ladle the soup into bowls and serve.

Resource: Tyler Florence from FoodNetwork.com

How To Make Panna Cotta

How To Make Panna Cotta

My basic formula for panna cotta goes like this:

1 1/2 cups milk 
1/3 cup sugar 
2 1/4 teaspoons gelatin 
1 1/2 cups cream

• To make the panna cotta, sprinkle the gelatin over the milk in a small saucepan. 
• Let sit for about 1 to 2 minutes or until it "blooms" — the gelatin grains will swell and wrinkle and look like they've absorbed some liquid. 
• Stir in the sugar and warm over low heat — don't boil! — for about 60 seconds, or until both the sugar and gelatin dissolve. (Rub between your fingers and see if there is any grittiness left.) 
• Whisk in the cream and any flavorings, like vanilla. 
• Pour into 4 to 6 small dishes.

Dairy-Free Note: If making without dairy, then all almond/coconut/soy milk can be used, or you can increase the fat a little by supplementing with a non-dairy creamer. The pudding will set a little softer.

NOTE:  Refrigerate. The more shallow the dish, the faster the pudding will set. Give it an hour or two, and it will be done.  You can serve in little dishes like this, or unmold them to be extra-fancy. Or, if you're serving a big party, just make one big dish, top with fresh fruit, and let everyone scoop out wobbly spoonfuls into their dessert bowls.

ENJOY!!

Resource:  TheKitchn.com

Chasing Pavements...

Current mood: Should I give up or
should I just keep chasing pavements

even if it leads nowhere....