Tag Archives: Heavy Cream

Tiramisu

I found it kinda funny how on Friday morning my husband reminded my son that it was Valentines Day! Our son was all over it. He was making dinner, she made dessert they had a plan. This is our 31st Valentines day together and I wouldn’t say he has ever forgotten it but let’s just say some years have been better than others.

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My husband was more prepared than I was this year – hey it happens! I bought flowers for the table at the beginning of the week. I knew what I was making for dinner; seared scallops over a bed of risotto and some swiss chard. But until my son mentioned dessert the thought never crossed my mind. So after work I braved the local grocery store. Probably the first time I have seen the store so full of men. I did check out what they were buying because I’m nosy that way. Most had covered the bases with the flowers, chocolates and cards in hand. A few went above and beyond the holiday staples and were picking out some seafood for dinner, quite a few were looking over the steaks.
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Back to why I went to the store. I decided to pick up one of my husbands favorite desserts tiramisu, which of course they didn’t have. Now what? I walked around the bakery section and was not impressed; or at least nothing I wanted. Went to the frozen section and still nothing.  So that’s when I decided to just make my own.  I have made it a couple of times and thought I can do this! I picked up lady fingers, which they didn’t have so I substituted with Stella D’oro Margherite cookies. grabbed some heavy cream and some mascarpone cheese. I have everything else at home. BTW since I didn’t get him a card I was going to pick one out, I did look but the ones left were lame so I passed.

I got home and he had a chocolate martini ready – he’s a keeper!

Tiramisu
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Ingredients
  1. 6 egg yolks
  2. ¾ cup white sugar
  3. 2/3 cup milk
  4. 1¼ cups heavy cream
  5. 1 teaspoon vanilla extract
  6. 2 16 ounce containers mascarpone cheese
  7. ½ cup strong brewed coffee, room temperature
  8. 2 tablespoons rum
  9. 2 packages ladyfinger cookies or Margherite cookies
  10. 1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly
Instructions
  1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
  2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Don't walk away or you may end up with scrambled eggs. Boil gently for 1 minute, remove from heat and allow to cool slightly.
  3. Cover tightly and chill in the refrigerator for 1 hour
  4. In a medium bowl, beat cream with vanilla until stiff peaks form
  5. whisk mascarpone into yolk mixture until smooth.
  6. In a small bowl, combine coffee and rum.
  7. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you.
  8. Arrange half of soaked ladyfingers in bottom of 10x10" (don't worry about the size, use what you have) dish.
  9. Spread half of mascarpone mixture over ladyfingers
  10. then half of whipped cream over that
  11. Repeat layers and sprinkle with cocoa.
  12. Cover and refrigerate 4-6 hours, until set
Cooking at Clark Towers https://cookingatclarktowers.com/
all of these pictures were from several years ago – I didn’t take any of the one I made the other night

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Stay on top of this, you don’t want to make scrambled eggs.

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I think I should have soaked them more with the coffee and rum


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Fettuccini Alfredo – Leaving tonight (Fri) for Italy

I am feeling especially loved this week! I will have been in Rome for one day while you are reading this. The week of my departure, it was just too damn cute; my in-laws were waiting for me when I got home from work to say Arrivederci. Our friends that we met up with in Montreal came and spent the night, no less their anniversary night with us, my dad came to visit me, and my Mom wished me safe travels. My Co-workers were so happy for me and excited for the stories and pictures for when I get back. I went out last night with some good friends and hopefully meeting up for lunch with some more good friends; just feeling loved; I must admit it brought ought a funny comment from me. Damn you guys do know I am coming back right? Yes my husband made it quite clear that I had to come home!

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It all started when I made the decision that I would go visit my daughter before she ends her time in Japan later this year. We talked a lot about either going to her “home” in Japan or maybe meet somewhere else; like somewhere in the middle; cut the flight time for both of us. I looked up all direct international flights from Logan in Boston and from her local airport and of course Tokyo. That at least narrowed it to a few countries.

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We chose Italy which was really a no-brainer; my dream is to eat my way from the North to the South or vice versa I’m flexible either would work for me. While this trip is not my “dream” trip it will definitely be an awesome adventure that I get to share with my baby girl who is turning 25 while we are in Florence. And what a better way to spend her birthday than to attend a 7 hour cooking class. It includes a walking tour of a food market to purchase our items of course, then we are brought out to the country to an old farmhouse where we will make our 5 course dinner and dessert while trying the local vino. Yeah it sounds amazing, I will report back if it is as awesome as it sounds.

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My husband was insistent that I write my blog sitting at a café in Rome; while I LOVED the idea, I mean really; how flipping cool would that be. Unfortunately since I was traveling alone I decided packing super light was the only way to travel and since we were spending time in two or more cities; I wasn’t going to lug my laptop. Next time during my “dream” Italian trip, damn straight I will be sitting at several café’s writing and sharing everything around me with you.

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It was delicious but this picture looks like it needs more pepper

In honor of my trip I am going to share my quick version of Fettuccine Alfredo that I made for my guys this last week with the homemade pasta I brought back from Montreal.

Alfredo Sauce

1 pint heavy cream

½ cup unsalted butter

1 cup freshly grated Parmigiana-Reggiano

Freshly cracked black pepper

Broccoli – cooked in the pasta water till aldente – optional

Shrimp – cooked in the Alfredo sauce or cook in garlic butter before adding – optional

Cook pasta according to directions using fresh or boxed works fine

Heat the heavy cream over medium low heat in a deep straight sided saute pan

Add butter and whisk gently to melt, do not boil but simmer for about 5 minutes or so to thicken. Sprinkle in the cheese and stir to incorporate; Season with freshly cracked black pepper.

Add cooked pasta to the pan and Mangia Mangia!

Arrivederci – I need to go pack now, I leave tonight!

Chicken White Wine, Tarragon and Cream – slow cooker

My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.

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Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish.  You already have the cutting board and knife out just keep going; you’ll be happy you did.

Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.

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Chicken with White Wine, Tarragon and Cream (slow cooker revolution)

Serves 6 – cook on low 4-6 hours

4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered

¼ cup olive oil

16 ounces cremini mushrooms, trimmed and halved if small or quartered if large

2 onions minced

½ tsp dried minced thyme

4-6 garlic cloves, minced

¼ cup flour

¾ cup dry white wine – I used chardonnay

1 cup low-sodium chicken broth

1 pound carrots peeled, halved length wise and sliced about ½ inch thick

2 tbs soy sauce

2 bay leaves

½ cup heavy cream

¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish

  • Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
  • Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
  • Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
  • Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
  • Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.

Tiramisu

The Killington Wine Festival was this weekend; very happy that our good friends that live close to the mountain invite us up for a wonderful event it’s always a good time.  We start with a light lunch then we all head to the mountain and try lots and lots of wine. Thankfully we stay on the mountain and have a “well-planned” BBQ. This year’s dinner was excellent. After a few failed attempts over the last few years at varied menus, you have great aspirations before the wine tasting but sometimes execution doesn’t quite come out as planned.this year we came up with a winning menu. We marinated steak tips, prepped hasselback potatoes (I will write about these soon the ones who have had them have asked me to) and I was in charge of bringing dessert; well it didn’t all turn out all as planned, somebody forgot to bring the asparagus. but that’s OK. My brilliant husband came up with me making Tiramisu. If you have been following my blog at all you will see a pattern with him. He loves coming up with delicious yet pretty involved things for me to make. As you will probably also be able to tell; I am enabler since I usually make what he comes up with.They do say the first step is to admit it.

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I had totally intended to make this Friday night so I didn’t have to rush around in the morning.  Sometimes things don’t always work out according to my plans. It was getting late and I was completely exhausted so I decided to break the recipe up and then finish it up in the morning. Sometimes it actually works out even better when time is tight to make parts of recipes and assemble the final product when you have time.

Tiramisu

6 egg yolks

¾ cup white sugar

2/3 cup milk

1 ¼ cups heavy cream

1 teaspoon vanilla extract

1 pound mascarpone cheese

½ cup strong brewed coffee, room temperature

2 tablespoons rum

2 (3 ounce) packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

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In a medium bowl, beat cream with vanilla until stiff peaks form, whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you. 

Arrange half of soaked ladyfingers in bottom of 10×10″ (don’t worry about the size, use what you have) dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4-6 hours, until set.  My husband actually thinks it tasted better today Sunday than it did last night; I am not going to listen too much to this since it was after lots and lots of wine – his judgment might have been a little impaired. 

I made the coffee and the egg yolk sugar portion Friday night. Saturday morning I whipped the cream and assembled much easier I think.

Being Frugal – It’s a good thing

Last weekend my refrigerator was severely overloaded; my house was full of people and I had a lot of “different” ingredients leftover after it was all said and done. I really hate throwing food away so I try to use up whatever is left over before it goes bad.  I love finding a recipe, buying the ingredients, making and eating whatever it may be.  I am sure I am not alone in this where you find yourself with some ingredients that generally are not found in your fridge very often.  I had some leftover Buttermilk, Blueberries (I forgot to put them out) and some Heavy Cream.  I was reading one of my magazines that I subscribe to this last week and came across a couple of recipes that uses some of my leftover ingredients; I guess it was meant to be.

 

Blueberry Muffins

Blueberry Muffins

 

Blueberry Scones

Blueberry Scones

 

 

 

 

 

 

 

 

 

So I made Blueberry Muffins and Blueberry Scones this morning and they are both really delicious! I have actually never made scones before. I have no idea what I was waiting for, they are very easy to make and they don’t have to be pretty; though I am sure I could have measured them out perfectly and formed them just right.  I did not, I just plopped them on the baking sheet and put them in the oven; 20 minutes later YUM!  Let’s just call my scones rustic and I am OK with it.

Blueberry Muffins

2 Cups AP flour

¼ Cup sugar

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

2/3 Cup Buttermilk

½ Cup Sour Cream

2 Eggs

3 + 2 TBS melted butter

1 6 ounce container blueberries

Sugar in the Raw for dusting after baking

Preheat oven 400’ grease 12 muffin cups, set aside

I tend to use my stand mixer for majority of my baking, but you need to be gentle with these dough’s, you don’t want to over mix them and you will need to fold in the blueberries so they do not turn to mush. With that being said, I used my stand mixer creature of habit.

Add all the dry ingredients to your bowl and stir together; set aside. Whisk together buttermilk, sour cream, eggs and 3 Tbs butter.  Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy.  Gently fold in the blueberries.  Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.

 

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Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw. Don’t stress over this, if you don’t normally use it you don’t need to buy any just use regular sugar.

On our honeymoon 25 years ago we were introduced to sugar in the raw on the island of Barbados and have been using it every morning ever since; in his coffee and in my tea.

Cool in muffin cups on a wire rack for 5 minutes.  Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.

Blueberry Scones

2 Cups AP flour

1 Tbs baking powder

½ tsp salt

2 Tbs sugar

5 Tbs cold unsalted butter

1 6 ounce container of blueberries

1 ¼ Cup heavy cream

Gently whisk dry ingredients together. Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine.  Fold the blueberries into the dry mixture.  Make a well in the center and pour the heavy cream in. Fold everything together just to incorporate; do not over mix.  Divide dough into 12 equal pieces and form into mounds.

Preheat over 400’ either use parchment or silpat lined baking sheet.  Bake 16-20 minutes or until tops are barley golden brown.

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