Wednesday, September 29, 2010

Is this Autumn?

Most Septembers into Octobers I'm doing a lot of the above activity. Roasting and toasting pumpkins and squash. We dust off the jars of cardamon and coriander and make 'stick to your bones' sort of dishes.

This week, however. All I want to do is eat popsicles and cucumbers.
I'm hoping when the cafe re-opens the weather will cooperate with me and I'll be happily warm in the kitchen...

Friday, September 17, 2010

Maiden Voyage

Hello friends and loves!
We will be taking the wholesome hut on the road, for the first time!

It will be next to Ruby Rose, here in SLO on the corner of Pismo and Walker. We couldn't have picked a better place to start her off!

We'll be serving coffee a la single cup brew bar style!

We'll be serving your favorite scones!

We'll be serving personal pies both sweet and savory

Come on down, TOMORROW 10-2pm!!

Hope to see you there.

Wednesday, September 8, 2010

whilst we wait...

Lovely Lavender Creme Bruleè

My sweet friend and Sally Loo's superstar,

Danielle (aka Arms)

planted the idea to make lavender creme brulee a few nights ago.
So we along with sweet Jen Young got busy.

We added local lavender and amazing vanilla bean to spruce up the custard.

soaked the lavender into the simmering cream

strain into a bowl

divvy into ramekins

pop them in the oven in a nice warm water bath until jiggle is to a minimum

and the next step is very hard...
let cool for at LEAST two hours.


Luckily I planned ahead and made culinary magic a la the food network and had some made ahead so they would be ready to enjoy.

sprinkle with sugar. We found the baking sugar to be far better than the sugar in the raw that some recipes called for.

nice glassy ice skating rink.

celebratory crack with spoon and enjoy!

2 cups heavy cream
4 heads of lavender
1 vanilla bean
6 large egg yolks
1/4 cup granulated sugar + more for bruleè

Heat cream, lavender, vanilla, and sugar in a sauce pan. Bring to boil then keep at a simmer covered for 30min. Take off heat.
In a bowl mix yolks until light and fluffy
Strain the cream mixture and slowly mix in 1 TBS at a time into yolks
Put in desired vessels and bake in the oven at 375degrees for 20-30 minutes. The real judge is the consistency. Watch for the middle to just slightly jiggle. It will feel springy to the touch.
Stick in the ice box for at least 2 hours.
Sprinkle sugar on top and torch the little suckers.