We had family dinner again at our apartment and my sister again had dessert. This time she got ambitious and decided to make a creme brûlée. This required me to buy the ramekins and torch, which I was happy to oblige because why would I turn down buying a torch? So there was a package deal at Bed Bath and Beyond that came with 4 ramekins and a torch. Turns out that the ramekins are freaking tiny and basically useless. Good thing I had the souffle ramekins, so we decided to use those. Turned out to be great dessert and super interactive as everyone got to torch their own before eating (which left everyone wanting to torch other stuff, but that could have been dangerous). She got the recipe from the Food Network.
- 1 qt heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided (we used regular sugar)
- 6 large egg yolks
- 2 qts hot water
- Preheat oven to 325 degrees
- Over medium heat, boil the cream, vanilla bean and its pulp
- Remove from heat, cover, and let sit for 15 minutes (also remove the bean)
- Whisk together 1/2 cup sugar and egg yolks in bowl
- Slowly add the sitting cream, stirring continually
- Pour the liquid evenly into the ramekins (will fill about 8)
- Place the ramekins in a roasting pan
- Pour enough hot water into the pan until the water level comes half way up the ramekins
- Bake until the creme brulee is set (~40-45min) but still soft in the center
- Remove the ramekins and refrigerate for ~2hours
- Take them out of the refrigerator and let sit for ~30 min
- Cover the tops of the creme brulee with sugar, making sure there is a fairly even coat over the top
- Torch the crap out of it (or however much you want)
- Let sit for a minute and enjoy!
So to finish our anniversary meal, I made a vanilla souffle for dessert. I’ve tried making a souffle once before, but it didn’t turn out so well, so I thought I would try giving it another shot. I found an easier recipe to follow from Eugenie Kitchen. This one turned out pretty well I think. At the very least it was a lot better than my previous attempt.
- 4 ramekins
- 1 tbsp unsalted butter
- 1 tbsp flour
- 1/2 cup hot milk
- 1/2 tsp vanilla extract
- 2 tbsp sugar
- 2 eggs, separated
- pinch of salt
- extra butter and sugar for ramekins
- Prepare the Ramekins – brush the ramekins with room temp/slightly melted butter and then coat with sugar (pouring out any excess)
- In a sauce pan on medium heat, melt the butter and add the flour (cook and stir for ~1 minute)
- Remove the pan and stir in the hot milk
- Put the pan back on the stove and bring to a boil, stirring often
- Remove from heat and add the 2 egg yolks individually, stirring to combine
- Transfer the sauce to a bowl
- To make the meringue, whisk the egg whites in a bowl until you get firm peaks
- Add the sugar slowly, while continuing to whisk
- Add about one third of the meringue into the earlier sauce and whisk thoroughly
- Pour all sauce into meringue and whisk until combined
- Spoon the mix into the ramekins and run a finger around the rim of the ramekins to help them rise straight
- Bake at 390 degrees for about 15 minutes and serve immediately
The Dish: Ground Beef Burger topped with deep fried kimchi, shoestring onion rings, egg, cilantro, green onions, cheese, and a spicy aioli.
Our first ever post! Hopefully we don’t disappoint. After drooling over PornBurger’s So Kalbi Maybe burger the day before, Nate was inspired to recreate his own version of it. We decided to forgo a private gala at the Cal Academy of Sciences, and instead, spend a night experimenting with this hunk of deliciousness. Nothing better than a fresh homemade burger topped with spicy kimchee, spicy aioli, and a runny egg on a rainy Friday night.
Please note that Nate made most these steps up while cooking. Try at your own risk.
Ingredients for Burger
- 1.5 lbs of Ground Beef (Makes ~6 patties)
- loose leaf lettuce
- cheese as desired
- 1 brown onion
- green onions
- hot sauce (i.e. garlic chili sauce, sriracha, etc)
- soy sauce
- sesame oil
Preparing the Burger
*Disclaimer: measurements are all relative since Nate pretty much just guesses. Feel free to do the same according to your own taste buds.
- In a bowl, add ground beef, 2 tbsp hot sauce, 1/4 cup soy sauce, 2 tsp of sesame oil, salt and pepper to taste
- Mix well
- Form patties to your liking (remember that the patties shrink, which created a problem for one of them)
- Fry the patties to your liking – add cheese if you are into that
- Fry an egg to your liking, but I highly suggest letting it run a little
- Toast your buns (heh…)
- Assemble your burger with the onions, kimchi, and aioli (see below)
- Add a few chopped green onions and sprigs of cilantro to taste
Preparing the Batter for Fried Kimchi & Shoestring Onions
We used this recipe for the batter. Just dip the onions and kimchi in it and fry the shit out of them
Preparing the Spicy Aioli Sauce
Mix the mayo and some of the same hot sauce you used earlier (or different one, whatever you want) to taste.
Mandatory Cut of the Burger
All in all, it was really good! A deceptively filling burger. Nate and I were fully satisfied after 1.