Good old English Cream, it makes its own delicious dessert, sauce, and is the base for ice cream. So this recipe is just a standard recipe to make a no frills creme anglaise. The cool part is that you can really customize a creme anglaise to be whatever you want it to be, if you add chocolate chip cookie dough at the end then put it in an ice cream machine. . . cookie dough ice cream. . . just saying, think of the possibilities that you can play with here. Add chocolate and then whisk it in a bowl over an ice bath until you have an insanely delicious pudding. The recipe today is to make a maple creme anglaise that would be a decadent replacement for your favorite pancakes, or better yet you could make a waffle with chunks of bacon in it, turn this creme anglaise into an ice cream(adding bacon to it also) and serving the two with some more maple syrup. NOMNOMNOM BACON
BACON MAPLE CREME ANGLAISE (and ice cream)
1cup – Heavy Cream
1cup – Whole Milk
1/2cup – Granulated Sugar
6 – Eggs, Yolk Only
1tsp – Vanilla Extract
*optional* 1tsp – Cinnamon, ground
*optional* 1/4cup – Maple Syrup
*optional* 6 slices – Bacon, cooked til crispy and crumbled
Get a mixing bowl with ice, and a smaller mixing bowl to put on top of it, and have a strainer/colander ready next to it (a fine mesh strainer would be best)
In a small sauce pan combine the cream and milk with vanilla extract over medium heat
Bring to a simmer
In a separate mixing bowl combine the egg yolks and sugar, whisk until they become glossy and ribbon-like(about 3 minutes)
When your milk/cream is simmering remove from heat and whisk 1 cup at a time into the egg yolks until half the mixture has been incorporated, then return the mixture to pan
While continuously whisking the sauce return the pan to medium heat and whisk over the heat until it reached about 160 degrees, don’t let it come to a simmer you’ll start scrambling the eggs. This step should take around 5 minutes, and the sauce will thicken to the point where it coats the back of a spoon and holds a line drawn with your finger(this state of thickness is called nape)
Pour the creme anglaise through the colander/strainer into the bowl over ice
At this time add the bacon, cinnamon, and maple syrup, then whisk for about 5 minutes until it has cooled to around room temperature. You can fully chill and serve it, but to make it into an ice cream you just pour the creme anglaise into your ice cream machine after it’s been fully chilled!
If making the ice cream, serve on a waffle then drizzle with maple syrup and crumbled bacon
Welcome to “How To” on Eating In Bed! It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!
It’s Valentine’s Day, and I’m a little late to publishing this article, so I figured that dessert was the best way to go for the special day. And what’s better than chocolate covered strawberries with that little hint of Nestle’s Crunch to them, and infusing of champagne? You will need a syringe for this, and a bottle of prosecco or champagne. I recommend something in the $10-$15 dollar range like the Barefoot Pinot Grigio (my favorite). But these are a great variation from the boring old plain chocolate dipped plain strawberries and they’re inspired by the way my brother swooned his wife, so I thought it a perfectly romantic reason to pay homage!
HOW TO MAKE CHOCOLATE CRUNCH DIPPED STRAWBERRIES
1lb Large Fresh Strawberries (rinsed and patted dry)
1lb of Tollhouse Chocolate Chip Morsels
1 1/2 – 2 Cups rice crispies TM
1 Bottle of Sparkling Pinot Grigio a la Barefoot TM
1 Glass Bowl (to make a double boiler)
Lay out your Strawberries on a baking sheet COVERED WITH WAX PAPER with 1/2′ of space between them
Open your champagne and put into a small glass
Fill the syringe with the champagne
Insert syringe about 1/4′ into the center of the strawberry and depress the champagne into the strawberry
Repeat with the remaining strawberries
Fill a medium/small pot about 2 inches with water, have another cup of water standing by for when that evaporates
Get a bowl or rounded bottom pot that will fit on top the first small pot with the water
Bring the small pot with water up to a boil
Place the second pot/bowl on top of that, and add in the Chocolate Chip Morsels
Stir constantly until melted (adding water to the bottom pot as needed)
Lower heat of bottom pot to low when chocolate has melted
At this time, throw your rice crispies in a blender or food processor and pulse 1 to 2 seconds, you could even just roughly mince them for a few seconds
Turn off the heat on the double boiler and set aside the chocolate
Add the rice crispies chunks and fold them in to the chocolate
Grab a strawberry by the green leaves and dip it 3/4’s of the way into the chocolate (Do this quickly as the chocolate will harden again and the rice crispies will get soggy if you reheat the chocolate more than once)
Set it down on the wax paper and repeat
I love champagne, strawberries, chocolate, and most of all Crunch Bars! So why would you not want to combine all these things for the one you love? Even if you had a horrible date, the waiter dropped your soup on you, the cab driver didn’t have change, or maybe you couldn’t get a baby sitter. You know what? You can still have some delicious strawberries with some champagne, and end the night great! Good luck lovers!
Did you find this How To helpful? Is there something you want to know “How To” make? Be sure to leave your questions, and ideas below!
So it’s tax season. Are you trying to cut back at every corner, without cutting back at every corner? Me too, in fact my co-workers too. . . too! So we decided to do soups at work! I brought in my crockpot and immersion blender, and then we bought the vegetables at a local farmers market/grocery store. Using a dull serrated knife and some MacGyver skills we were able to whip up this Bacon Onion Bisque! The original recipe came from Bon Apetit, but has significantly changed due to only having two crockpots at our disposal. The bisque turned out incredibly, but I’ll tell you more about it at the end of the recipe!
Add paprika, seasoned salt, red pepper flakes, black pepper, and chili powder
Stir until combined
Add about 1 1/2 – 2 cups of chopped up day old French bread (add more if needed for thickening, and use the left overs to dip in the soup)
Using an immersion blender or regular blender, puree the soup until smoothed
Bring a small pan to medium-high heat
Add 3 slices of bacon
When you flip them(around 4 minutes), turn the heat to medium
Chop up another garlic clove or two and add them to the bacon
Stir until the bacon’s your level of crunchy
Set aside the bacon and pour the garlic/bacon fat into the soup
Stir until combined, and immersion blend until smooth unless you like garlic chunks (which I do)
Pour out a bowl of soup
Add 2 Tsp goat cheese (crumbled)
Chop up the bacon
Add 1 slice of bacon per bowl on top of the goat cheese
**optional** Garnish with fresh chives
Slice a piece of the day old French bread per bowl also, and enjoy!
This bisque evolved and developed throughout the cooking process, upon arriving after leaving it overnight it smelled and tasted different than when we left it the night before. After some tweaking we ended with some great flavors, but no one was ready for how amazing it was going to be with the garlic sauteed bacon and peppery goat cheese. It was like the transformation of a caterpillar into a butterfly, a very delicious oniony bacony cheesey butterfly. The goat cheese adds just the right level of tartness you’re looking for, which is complimented by the white balsamic, which adds to the peppery spiciness which is cooled by the sweetness of the onions. It’s really a great dish!
This is the finale for Eating In Bed’s Japanese Food Week!
Kampachi, or Amber Jack is a type of Yellowtail found in the Pacific off Hawaii; they’re sustainable and healthy for you with their lean protein, healthy unsaturated fats, and Omega 3 Fatty Acids. They’re also native to Japan and are referred to by several names: Kanpachi, Kampachi, and Amber Jack. Kampachi is light and flaky like a Tilapia or Perch with a flavor that’s delightfully reminiscent of Salmon. The Citrus Sauce and sprinkling of Dill add great flavors that compliment the fish well.
1/2 Lb Kampachi Filet
1/3 Cup Orange Juice
1 Lemon Juiced
1 Tsp Rice Wine Vinegar
1/3 Can Sierra Mist
1 Tsp Lemon Pepper
1 Tsp Salt
2 Tsp Dill
1 Tbsp Butter
Hit the fish with Salt and Pepper
Preheat oven to 375
In a Small Pan combine the Lemon Juice, Orange Juice, Rice Wine Vinegar, and Sierra Mist over High Heat
Bring to a Boil for 5-6 Minutes then lower to Medium Heat
Melt the butter in a pan over Medium-High Heat until it starts to brown
Put the Kampachi in the butter meat side down
Cook 3-4 Minutes until starting to brown
Flip and cook 2-3 Mins Skin Side Down
Place Filet in Small Baking Dish
Cover Filet with Sauce
Cover Baking Dish with Aluminum Foil
Cook for 10-15 minutes until it flakes by fork
I found the Kampachi at a Japanese Market in LA, if you can’t find it at one of these markets you may have to settle for getting it at a sushi restaurant, but this dish was surprisingly good. I wasn’t particularly in a fish eating mood when I made it, but after it was finished it smelled too good to resist. It flaked apart from the touch of my fork, and melted in mouth with a light flavorful citrus flavor. So if you’re digging this recipe, be sure to check out our Facebook for updates and to interact with other foodies out there!
This is a belated episode, 2 weeks in the making! It’s based off Tracy’s Powdered Donuts, which is our highest viewed article on the site.
There are a few reasons for this:
It has very few ingredients
it only has 4 steps
. . . THEY’RE FRIGGIN AMAZING!
So we decided it would be awesome if Blake made them, even though it is in no way baking related. Trust me though, you may think you’ve had great donuts, but everyone will love you once they try these.
I hope you all enjoyed this installment of Baking With Blake! Be sure to leave comments and tell us what you think when you try these amazing donuts!
Today’s Baking with Blake features one of my favorite cakes, Angel Food Cake! This version is done with a Strawberry Glaze! Sadly the camera we were using ran out of batteries and we had no charger 😦 (thanks Steve!) The cake was moist and flavorful with amazing aeration of the cake itself and a delicious tartness from the Strawberry Glaze. All I need to say is that the cake didn’t last 1 day. Either way, here it is, and below the video is how you make the Strawberry Glaze.
STRAWBERRY GLAZE INGREDIENTS
1 Cup Sugar
1 Cup Water
2 Cups Diced Fresh Strawberries
1 Shot Armagnac (Cognac will work also)
In a Medium Sauce Pan combine the Sugar and Water over Medium-Low Heat
Stir until sugar is completely dissolved
Add Strawberries and Armagnac
Stir, and let simmer for 10-15 minutes until the liquid has thickened and is reduced about about 1/3
Remove from Heat put in a bowl and put sauce in Freezer for 10-15 minutes until cooled to near room temperature
Pour the glaze ALLLLLL over the cake and let it sit for about 5 minutes to absorb some of the goodness