Comfort Food for dinner!

For dinner tonight we are having, pot roast, butternut squash, and cajun rice. Oh and cauliflower. I got a very cool dutch oven as a wedding gift and have made hundreds of meals in it, but never pot roast. I know, I know shocking! We can call this budweiser Pot Roast, 1 cup o'Bud, a handful of onions from mom's garden, potatoes, carrots, and celery. Seasoning garlic, thyme, rosemary, basil, salt and fresh cracked black pepper. Sear in oil toss everything in and let cook on low all day, or four hours.

To Creme Brulee' or to Flan today!

First of all I must apologize for not getting the pictures posted for the Sundaes. The fact is I never took them, I meant to but by the time I had all twelve made they were melting and I served them. So formally Sorry.
Now that the unpleasantness is behind us let's move on to Flan and Creme Brulee. Basically if you want to sound French and fancy you make Creme Brulee, rather than Flan which is Spanish and has now been incorperated into nearly all latin cutlures. Despite the way these two dishes are viewed by the general public they are very similar. The basic difference is whether you wish to use a torch or not. Creme Brulee has had sugar burnt (bruleed) to a crisp on top. The ingredients are for all intents and purposes the same: cream, sugar, eggs, and vanilla. Personally I find Flan to be far more versatile as you can add different flavors that won't be met with the scandalous reply of "but that's not Creme Brulee". Both are cooked in a water bath in the oven at about 325* for 45 minutes give or take. You really are looking for the custards to have set. My tip to you for the water bath is simple, place your empty ramekins in the pan that they will be cooked in. Fill the pan three quarters of the way up the ramekins. Reserve the water. Once you have prepared everything for the Flan or Creme Brulee run the water through your coffee pot, this will make it very hot and give you a heat safe pitcher for pouring into the pan. You want the water as hot as possible when it goes into the oven so you don't waste cooking time bringing the water to a boil. My personal favorite Flan is coconut flan, which is simple and very delicious.

Ice cream Sundaes

Today is all about sundaes, which I will be having on Sunday. What makes the perfect sundae is always a debate. Are you a hot fudge fan or caramel? Peanuts or walnuts, maybe pecans? Sprinkles, cookie, gummy bears? Strawberry, Pineapple or butterscotch syrup? Bananas? Then vanilla, chocolate, strawberry or another flavor?
Well for this weekend I will be making more than one, so here are some ideas.
Blueberry Sundae
Vanilla ice cream (2 scoops), dusting of cinnamon, fresh blueberry sauce, roasted pecans, whipped cream and of course a cherry on top (or blueberry). Blueberry sauce is easy as pie. 2cups fresh blueberries, 1/4 cup sugar up to a half cup depending on your sweet tooth, half teaspoon orange zest and 1/4 teaspoon cinnamon apply heat, stir frequently and wait for the magic to happen. The sauce is ready when the berries burst and it has thickened. Serve hot or at room temp.
Classic Hot fudge
Vanilla ice cream (2 scoops), hot fudge by the gallon, mixed nuts or your preference, whipped cream, and a cherry.
My wife Amber's favorite is a butterscotch sundae.
Vanilla ice cream, butterscotch, mixed nuts, whipped cream and a cherry. Simple and Delicious
I love a cookies and cream.
One scoop chocolate and one vanilla, hot fudge, crumble Oreo cookies, whipped cream and a whole Oreo on top.
Well that was a few I'll post pictures Sunday night.