30 December 2011

Poach me poach me

That's what we shout at work when we need poached eggs on a benedict to sell.

We also shout a lot about what she said.

In any case, I was not at work and not fetching poached eggs, which is unusual.

My friend who is working on starting her own blog for The Second Kitchen came over to cook and we made caramelappleupsidedownwhat?! I will let her tell you about it.

We had one apple leftover and some sauvignon blanc that had been in the fridge for at least 3 weeks. According to Momofuku, on a scale of 5 to -5, the goodness of keeping such wine in the refrigerator is -3. That means you should drink your whole bottle in approximately 32 hours.

Here is how to poach an apple. It's very in right now.

Boil your sweet wine (2 cups - the apples should be immersed) in your electric water heater because your stupid electric stove takes forever.
If you're fancy boil it with a cinnamon stick and a vanilla bean. If you're a normal person the stuff in the plastic circle things works fine too!
Put the apple in the poaching liquid.

Stop reading my self-centered blog and watch this:

Cut the apple in half if you're impatient like us.
Add Emily's mix of oats, raisins, coconut milk and shred, and brown sugar once you pull the apple. Put it in the core.

Add some sugar and reduce the wine by half. Drizzle artfully. Realize you are so cool you can make creme anglaise.
Its an egg yolk, milk or cream, sugar, and vanilla. Make sure you temper the eggs so it doesn't get too 'eggy'.

Drizzle that artfully too.


14 December 2011


Believe it or not, Boulder, we're back.
We've been inspired because Whitney from the Daily showed us this link saying that we're on the site's list as one of 2011's most read stories!! Cool!
Get ready for a whole new kind of obnoxious because my winter break starts in about an hour after I knock out one more exam.

Two quick updates:
Cafe Aion on the Hill is rated best in Boulder for a reason.
All I eat now is potstickers.
BONUS!! That's about to change because we went grocery shopping today and there is actual food in the fridge. I'm making fried rice tonight with like five kinds of vegetables. And then I'll tell you how to make it.

Recipe for the best egg-streak-breaking breakfast you can find north of Pearl and west of 17th. That intersection doesn't mean anything to me.
Franch Toast:
Mix up an egg, some milk, and the following in a bowl. Don't drink the milk out of the carton because you'll spill and hit it on the oven vent and split your lip.
Grated ginger
Orange and grapefruit zest
Let the bread soak up your brilliant idea while you make canadian bacon eggs.
Use lots of butter
Make Bryn make the tea.

Welcome back yaaaa!