Category Archives: Dessert

How to Make Creme Anglaise AND Bacon Ice Cream!

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)

INGREDIENTS

  • 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

RECIPE

  1. 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)
  2. In a small sauce pan combine the cream and milk with vanilla extract over medium heat
  3. Bring to a simmer
  4. In a separate mixing bowl combine the egg yolks and sugar, whisk until they become glossy and ribbon-like(about 3 minutes)
  5. 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
  6. 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)
  7. Pour the creme anglaise through the colander/strainer into the bowl over ice
  8. 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!
  9. If making the ice cream, serve on a waffle then  drizzle with maple syrup and crumbled bacon

How to Make Chocolate Crunch Dipped Strawberries

Infused with Champagne
Happy Valentine's Day!

 

 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

INGREDIENTS

  • 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 Syringe
  • 1 Glass Bowl (to make a double boiler)

 

RECIPE

  1. Lay out your Strawberries on a baking sheet COVERED WITH WAX PAPER with 1/2′ of space between them
  2. Open your champagne and put into a small glass
  3. Fill the syringe with the champagne
  4. Insert syringe about 1/4′ into the center of the strawberry and depress the champagne into the strawberry
  5. Repeat with the remaining strawberries
  6. Fill a medium/small pot about 2 inches with water, have another cup of water standing by for when that evaporates
  7. Get a bowl or rounded bottom pot that will fit on top the first small pot with the water
  8. Bring the small pot with water up to a boil
  9. Place the second pot/bowl on top of that, and add in the Chocolate Chip Morsels
  10. Stir constantly until melted (adding water to the bottom pot as needed)
  11. Lower heat of bottom pot to low when chocolate has melted
  12. 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
  13. Turn off the heat on the double boiler and set aside the chocolate
  14. Add the rice crispies chunks and fold them in to the chocolate
  15. 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)
  16. 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!

Crockpot Onion Bacon Bisque w/ Goat Cheese

Onion Bisque with Bacon and Goat Cheese
Photography by Corey White

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!

INGREDIENTS

  • 5 Large Maui Sweet Onions
    – Slice 4
    – Mince 1
  • 1/2 Loaf Day Old French Bread
  • 1 Head of Garlic – Minced
  • 1/2Lb of Artichoke Roots – Peeled and minced
  • 2 Whole Shallots – Minced
  • 2Qts Chicken Broth
  • 1/2 Cup Cherry (or just pour until you’re happy)
  • 1Lb of Bacon (low sodium)
  • 3-4 Sprigs Sage
  • 5 Sprigs Thyme
  • 3-4 Sprigs Rosemary
  • 1-2 Tbsp White Balsamic Vinegar
  • 1 Tbsp Olive Oil
  • 2 Bay Leaves
  • 2-2 1/2Tbsp Black Pepper
  • 2Tbsp Hot Mexican Chili Powder
  • 1Tbsp Red Pepper Flakes
  • 1Tbsp Salt
  • 1Tbsp Lawry’s Seasoned Salt
  • 1Tbsp Paprika
  • 4oz Peppered Goat Cheese (any will do, this is what I used though)

 

RECIPE

  1. Heat crockpot to high
  2. Add 5 slices of bacon
  3. Cook about 20-25 minutes until they’ve release most of their fat and are starting to crisp (it takes forever to crisp bacon in a crockpot)
  4. Remove bacon
  5. Add all the onions
  6. Add olive oil
  7. Stir until all the onions are coated with oil and bacon fat
  8. Let cook down for about 5-10 minutes
  9. Add the Sherry
  10. Cook 10 minutes
  11. Add the shallots, artichoke roots, and minced garlic (I recommend mincing them all in a food processor)
  12. Sprinkle with salt
  13. Cook 30 minutes until it’s all browned slightly
  14. Add both quarts of chicken broth
  15. In a food processor combine the thyme, rosemary, and sage, with 1 Tbsp White Balsamic Vinegar
  16. Process until you have an herb paste
  17. Add the herb paste to the crockpot
  18. Turn heat to low
  19. Cook overnight
  20. Taste it in the morning, it should be a nice base, but lacking salt, pepper, and other seasonings
  21. Added 1 Tbsp White Balsamic Vinegar
  22. Add paprika, seasoned salt, red pepper flakes, black pepper, and chili powder
  23. Stir until combined
  24. 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)
  25. Using an immersion blender or regular blender, puree the soup until smoothed
  26. Bring a small pan to medium-high heat
  27. Add 3 slices of bacon
  28. When you flip them(around 4 minutes), turn the heat to medium
  29. Chop up another garlic clove or two and add them to the bacon
  30. Stir until the bacon’s your level of crunchy
  31. Set aside the bacon and pour the garlic/bacon fat into the soup
  32. Stir until combined, and immersion blend until smooth unless you like garlic chunks (which I do)
  33.  Pour out a bowl of soup
  34. Add 2 Tsp goat cheese (crumbled)
  35. Chop up the bacon
  36. Add 1 slice of bacon per bowl on top of the goat cheese
  37. **optional** Garnish with fresh chives
  38. 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!

Lemon Lime Kampachi (AmberJack)

 

Brown Butter Seared Amber Jack

Photography by Nick Kern

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.

 

 

INGREDIENTS

  • 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

RECIPE

  1. Hit the fish with Salt and Pepper
  2. Preheat oven to 375
  3. In a Small Pan combine the Lemon Juice, Orange Juice, Rice Wine Vinegar, and Sierra Mist over High Heat
  4. Bring to a Boil for 5-6 Minutes then lower to Medium Heat
  5. Melt the butter in a pan over Medium-High Heat until it starts to brown
  6. Put the Kampachi in the butter meat side down
  7. Cook 3-4 Minutes until starting to brown
  8. Flip and cook 2-3 Mins Skin Side Down
  9. Place Filet in Small Baking Dish
  10. Cover Filet with Sauce
  11. Cover Baking Dish with Aluminum Foil
  12. 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!

BAKING WITH BLAKE – EP 5 – TRACY’S POWDERED DONUTS. . . REVISITED!

Hello Everyone!

 

Baking With Blake
Photography by Nick Kern

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:

  1. It has very few ingredients
  2. it only has 4 steps
  3. they’re powdered
  4. they’re fried
  5. . . . 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!

Baking With Blake – Ep 3 – ANGEL FOOD CAKE WITH STRAWBERRY GLAZE

 

 

With Strawberry Glaze
Photography by Blake Zimmerman

HELLO TO ALL!

 

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)

RECIPE

  1. In a Medium Sauce Pan combine the Sugar and Water over Medium-Low Heat
  2. Stir until sugar is completely dissolved
  3. Add Strawberries and Armagnac
  4. Stir, and let simmer for 10-15 minutes until the  liquid has thickened and is reduced about about 1/3
  5. Remove from Heat put in a bowl and put sauce in Freezer for 10-15 minutes until cooled to near room temperature
  6. Pour the glaze ALLLLLL over the cake and let it sit for about 5 minutes to absorb some of the goodness