Tuesday, November 26, 2013

Hey Coco's mom! Manchego Cheese Custard - Natillas de Queso Manchego


Ok, yes... I could communicate directly with Coco's mom. However, I am in a mad rush to get things going for Thanksgiving. I haven't even shopped yet. I also have 2 trips in the works and a guests for dinner next weekend. Oh wait! I also have a Xmas party to go to in there somewhere. So, I promised this recipe to Coco's mom (yes, I DO know her name but she is Coco's mom to me). I love Coco. Did I ever tell you that? You should see the ears on this pooch. I digress.

This dessert is wonderfully rich and really tasty. It did call for doing it in a mold and unmolding it but I laugh in the face of instructions. The following are my instructions. They are better than the original (so there!)

Manchego Cheese Custard - Natillas de Queso Manchego
adapted from La Tienda's website

1/3 lb ripe Manchego cheese, grated
1/2 cup sugar
4 eggs
1/2 liter cream
1/2 cup sugar to make the caramel
1 dozen walnuts

Place the sugar in the pan, sprinkle with water and caramelize over a hot flame. Coat the walls of ramekins with the caramel.

Beat the eggs with the sugar, add the very finely grated cheese and the cream. Beat together well and pour into the ramekins. Place in a dish of hot water and bake in a moderate oven for 30-40 minutes until, when a needle is inserted in the center, it comes out clean. Decorate with the walnut halves.

Oh wait! This salad was really good too but no one ate it.


and lookie here, we made our own lobster stock with these roasted lobster sells.


Okay okay I will go and get started on Thanksgiving...

Tuesday, November 12, 2013

Ok, I do kind of miss you.

Janis: I kind of miss my blog

Janis's mind: Really???

Janis: Yeah, I really amused myself with it and cracked myself up.

Janis's mind: Pfffft. You are an idiot.

So, I decided that I wanted to share a great recipe and more importantly than that I wanted to share a picture of my new pumpkin.


Graham Everett Anderson. I love my new baby.


I love my best friend Parker. I love my Ricki too.

So, this is what has been going on since I last wrote. Sorta. I mean lots more than this but here is a glimpse.


Oh, and just wanted to say Happy early birthday to Evan. I love you Ev.

My favorite monkey.

Ok so what is the recipe? Totally embarassed to tell you that I don't have any pictures of me making it, eating it, it in perfect lighting, it in a light box getting cold so some blogger can put it up on a blog that no one reads. Sorta like this one. I have nada. Just my word and the recipe itself.

Maybe I should go back into hiding. I wasted most of the morning posting this and well, it just isn't all that exciting. I still crack myself up though.

Thai Beef with Basil
Bon Apetite Nov. 2013

2 Tbsp vegetable oil, divided
6 Garlic cloves, thinly sliced
2 red chiles, thinly sliced and seeded, divided
1 lb ground beef
Kosher salt, fresh ground pepper
1/2 C Chicken broth
3 C fresh basil leaves, divided
2 Medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 Tbsp fresh lime juice, divided
2 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp sugar

steamed rice and lime wedges for serving

Heat 1 Tbsp oil in a large skillet over high heat. Add garlic and 1 chili and cook, stirring, until fragrant, about 30 seconds.

Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots 8-10 minutes. Add broth and 2 C basil and cook, stirring, until basil is wilted, about 2 min.

Toss carrots, scallions, 1 Tbsp lime juice and remaining chili, 1 C basil leaves and 1 Tbsp oil in small bowl.

Mix soy sauce, fish sauce, sugar and remaining 3 Tbsp lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside.