This crème brûlée is a great recipe to make for the fall season. The use of ginger and nutmeg along with pumpkin gives a twist to the classic crème brûlée. You can make this up to a week in advance and refrigerate. Just remember to torch it with a brûlée torch only when you are about to serve. I strongly suggest using a brûlée torch and not use your oven broiler. You can find a decent torch on Amazon, and it is a great way to impress your friends.
Serves:4 Ingredients 2 Tablespoons olive oil 1 medium white onion, diced 1 Tablespoon sea salt 2 cups peeled and diced Yukon Gold potatoes 1 carrot, peeled and diced 1 lb frozen chopped spinach, thawed 1 teaspoon ground black pepper 1 Tablespoon curry powder 3 cups vegetable stock 3 Tablespoons unsalted butter 4 Tablespoons creme fraiche OR sour cream, for garnish Instructions In a 4 qt Dutch oven over medium heat, add oil, onions and salt. Saute for 5 minutes. Add potatoes, carrots, spinach, pepper, curry powder. Mix. Cook for 5 minutes, stirring once every minute. Add vegetable stock and bring the mixture to a boil. Reduce heat to low, and cook covered for 20 minutes. Carefully spoon the soup into...
Butternut Squash is best in fall, just underneath its tough exterior, this squash is sweet and creamy, and pairs well with warm spices such as cinnamon, cumin, and star anise. Star Anise belongs to the licorice family, and its pretty star shape adds to its taste. YouTube: Butternut Soup with Star Anise Serves: 4 Ingredients 1 butternut squash, peeled, seeds removed and diced1 white onion, peeled and diced4 Tablespoons unsalted butter2 teaspoons of sea salt OR as required3 cups vegetable stock1 teaspoon ground star aniseGarnish:1 teaspoon black pepper, freshly ground2 Tablespoons heavy cream1/4 cup toasted sunflower seeds Instructions In a 3 qt saucepan over medium heat, melt butter. Add onions and saute for 5 minutes, or until onions...
Potatoes are probably the most versatile cooking food that we all love and have easy access too. Today, we take a simple and refreshing approach to cooking them. You probably already have the ingredients in your home. It's just dill, ghee, salt & potatoes. YouTube: Dill Potatoes Serves: 4 Ingredients 1 lb Idaho potatoes, rinsed (not peeled) 2 Tablespoons ghee 1 teaspoon sea salt, or as desired 1/2 cup dill, stems removed, and roughly chopped Instructions Slice potatoes into match sticks. Set aside. Over medium heat, add ghee to a hot saucepan. Add the potatoes, sprinkle salt, and toss. Reduce heat to low. Cover the saucepan with a lid. Cook for 10 minutes. Toss potatoes,...
