On a random Saturday, we were sitting home watching PBS cooking shows, sipping morning coffee, and otherwise zoning out. That was fine and dandy until we started to get hungry and then this show came on. The snapper preparation was simple with clean flavors and […]
Month: September 2012
What would you rather have- dry heat or humidity? How about neither. Since that’s not been an option these days, we’ve had to get creative and find interesting ways to cool down. This refreshing watermelon and prickly pear agua fresca was definitely the way to go.
Sometimes, you just need to keep it simple. After all, turning on the blender is much better then turning on the oven these days. All you need are 2 ingredients: 1/2 a seedless watermelon and 4 prickly pears (tunas). Into the blender!Skinned, seeded and ready to go.
1/2 seedless watermelon
4 fresh prickly pears
Slice the watermelon into thick slices and remove the rind. Cut into rough cubes and place in the blender for food processor. Do not process yet.
To clean the prickly pears:
Wash and make a shallow cut, just enough to cut through the skin but not through the fruit. Using your hands, peel the skin off of the fruit. Next, cut the fruit in half, vertically. Use a spoon to gently scoop the seeds out from the center of the pear, discard the seeds. Add the seeded prickly pear to the watermelon in the blender and blend just until smooth.The juice will be on the thicker side. Add some water if you like your juice thinner. Chill and enjoy!
My ice cubes are getting dry… if you appreciate good whiskey and bourbon, you need to drop everything and head to Seven Grand. Although I’m a gin person, I am taking a liking to well made whiskey and this is a great place to experiment. […]
There’s no doubt that the French have the lock down on pastries and desserts. Really, there’s the crepe, gateaux, macaron, napoleon, glace, pate de fruit, eclair, and then there’s the almighty cannele bordelais. One bite of the chewy, caramelized edges and soft, custardy center will truly impress. I can still remember the first time I had a cannele. And then I immediately had another and yet another. It’s been many years since I last made them. I used to love the copper molds they were baked in and the fun of banging them out of those molds when they were fresh from the oven. So good for stress and for getting the desirable flat bottoms.
Fast forward many years later and I am really wanting to eat these again. I simply cannot hold out any longer. During our trip to France, I tried all of the canneles I could get my hands on. Some were large, some small, some not so great, and a few really good ones. Since I don’t own copper molds, I had to settle for the silicone variety which honestly, is completely inferior to copper. There’s no comparison. Copper will give the proper texture on the outside and a more uniform caramelization. But, canneles would not be the same if not baked in the tall and slender fluted mold.
This recipe is a close match to the original that I used to use in the restaurant. Plus, it’s a smaller quantity and more manageable.
Fresh from the oven and cooled down. These treats are best enjoyed the day they are made and as soon as they cool down. You’ll find that the flavor and texture is at its best. However, they do keep very well uncovered for the day if they are being left out on the counter.