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I first had green tea creme brulee at a local Japanese restaurant and thought it was a genius idea. I love green tea, and always have matcha powder on hand, so tadaaaa…..


ooooohhhhhhhhh……

I think this recipe is a keeper. I basically used Alton Brown’s creme brulee recipe and added a tablespoon of matcha powder into the heavy cream. It came out creamy and full of green tea flavor. Next time I might try a lavender infused creme brulee.


The recipe called for 1 vanilla bean, but I wanted to try out the vanilla bean paste that I bought recently. It’s like a syrup that has a bunch of vanilla seeds in it….it smells so good.


You can find this on amazon, but they are a bit pricey. 4 oz for around $10. 1 tbsp of paste = 1 tbsp vanilla extract = 1 vanilla bean. I’m excited to make vanilla cupcakes with this!!


The recipe said it serves 6 servings, but it was the perfect amount for 4 of my ramekins. Skim off the foam before baking it, or else the texture on top will be a bit weird.

Vanilla Green Tea Creme Brulee:

Creme brulee recipe fromĀ Alton Brown

1 quart heavy cream
1 vanilla bean, split and scraped (I used one tbsp of vanilla bean paste)
1 tbsp matcha powder
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan, combine heavy cream, matcha powder and vanilla bean seeds and whisk over medium high heat boil until bubbles begin to form around the edges. If using vanilla bean, remove from heat and let sit for 15 minutes so the vanilla flavor can infuse into the cream. If using vanilla extract or vanilla bean paste, just turn off heat. You might want to strain the mixture because sometimes chunks of green tea powder will remain.

3. In a medium bowl, whisk together 1/2 cup sugar and egg yolks until thick and pale in color.

4. Begin adding the cream a little at a time while whisking continuously until all the cream is incorporated.

5. Place ramekins in a steep pan and pour enough hot (not boiling!) water into the pan until it comes halfway up to the side of the ramekins.

6. Bake 40-45 minutes, or until the creme brulee still trembles in the center when jiggled.

7. Remove ramekins from pan and refrigerate for at least 2 hours. Creme brulee usually takes 24 hours to fully set.

8. Add and torch sugar just before serving. Add 1 tablespoon of sugar to each ramekin and use a kitchen torch to melt the sugar. Allow creme brulee to sit for at least 5 minutes before serving.

Yay. Another recipe crossed off my bucketlist. Bon appetite!

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The boyfriend just came back from his business trip to Amsterdam and brought back…

Tulip bulbs!

A little history lesson: even though tulips are virtually synonymous with the Netherlands, they actually originated from Central Asia. They made their debut in Holland during the late 1500s, andĀ  it’s become one of the Netherlands’s most important exports, with 3 billion bulbs produced each year! These captivating, cup-shaped flowers were the ultimate status symbol for 17th century Amsterdam, and caused quite a frenzy during that time, rightfully deemed “tulipomania”. The demand so far exceeded the supply that bulbs were selling for as much as an exclusive canal-front home, and traders in the bulb business were making up to $35,000 a month!

The beautiful floating flower market in Amsterdam

I didn’t want to get my hands dirty, so I quickly volunteered to be the photographer while my boyfriend planted the bulbs. Hee.

I hope we’re doing this right

Don’t they look like garlic bulbs?

We had a bit of a dilemma with these bulbs– tulips bloom in the Spring, meaning, they should be planted in the Fall. But my boyfriend was advised to plant them IMMEDIATELY….so we did, reluctantly. We’re not really sure what’s going to happen with them, the guy at home depot said the stalks will grow but they won’t bloom until next Spring. Boo! I guess we’ll just have to wait and see..

After all the hard work of taking pictures and planting flowers, it was time for dinner—our anniversary dinner!

I opted to fix dinner for this special occasion instead of going out to eat, and I made our favorite thing: SUSHI!

Our favorite is the chirashi bowl, which is a bowl of sushi rice topped with assorted sashimi. Here I have white tuna, hamachi (yellowtail), salmon, ikura (fish roe), and uni. It was delicious! We even had leftovers to make 2 additional bowls of chirashi, which I will be happily gobbling down for lunch.

I also bought some meat from the Korean market and marinated them.

It smelled so gooooood.

Left: Beef short ribs. Right: Black pork belly

Cooking at home is so much cheaper than eating out, but the dishes that pile up really is a sight for sore eyes.

Since it’s midterms week for me, I haven’t baked at all. But my last midterm is tomorrow, so I plan on whipping something up Thursday! Yay! As of right now I want to take a whack at making green tea creme brulee, but the only thing holding me back is the leftover egg whites that will be sitting in my fridge. What shall I make? Macarons? I made lemon meringue tart last week so I don’t want to repeat that…..time to do some recipe research!

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