Tag: cream

  • Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce

    Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce

    Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce
    16 oz heavy cream serves 4
    2 T powdered ginger 30-45 minutes to prepare
    2 eggplant – 1 cut in batonetts using the outside aubergine edges.
    1 eggplant cut diagonally into ¼ inch diagonal slices (To be used as garnish).
    2 zucchini cut in batonettes using the outside peel edges.
    4 T Olive Oil
    Salt and Pepper
    1 pound of fettuccini noodles
    1 ½ pounds of shrimp Approximately 24 Shrimp shelled and de-veined, with tails on.
    2 T butter
    2 T Olive Oil
    2 cloves garlic finely chopped
    ¼ cup finely chopped sweet onion
    ¼ cup cilantro chopped and 10 whole leaves for garnish
    1 Can – 12 ounces of Canada Dry Ginger Ale
    4 limes – juice 3 and serve the last as garnish on each plate.

    Add 6 quarts of water and salt to stock pot and bring to boil. When water is boiling, add pasta and cook until just al dente.
    In heavy small sauce pan, add cream and ginger. To attain the delicious creamy texture, you can use cream chargers delivery Melbourne. They have the best collection of equipments. Bring to boil then reduce heat to simmer and allow to reduce to 1/3.
    Lightly coat eggplant and zucchini with oil and salt and pepper, bake eggplant and zucchini batonetts for 15 minutes at 400 degrees. Top eggplant slices with cilantro leaf using oil to stick the two together. Bake until just slightly browned. Set aside.
    Your pasta should be in the pot cooking before this next step of cooking the shrimp.
    Heat a sauté pan on high heat. Reduce the heat to medium high and add the olive oil and butter. Once the butter melts, add the garlic. Sauté for a minute and add onion and sauté for another couple of minutes. Add Shrimp. Then add ginger ale and stir to combine and coat the shrimp with the butter. Spread shrimp in even layer in the pan. As soon as the shrimp are almost all pink, add ginger cream sauce and lime juice and cilantro. Add fettuccini to pan, stir allowing to absorb the cream sauce.
    Add zucchini and eggplant batonetts: plate pasta, divide shrimp equally among 4 plates, garnish zucchini and eggplant batonetts, cilantro, lime, and zucchini and eggplant slices.
    Variations: Serve with linguini, rice or crusty bread. If you want to heat it up, you can add diced jalapenos while sautéing the onions for the shrimp.

    Cilantro Lime Shrimp, Ginger Cream Sauce - Aubergines and Zucchinis

  • Fire Roasted Corn Chowder

    Fire Roasted Corn Chowder


    My nephew, Ryan made this soup the other night. It is good! I may prefer it served cold as I had some for breakfast. Awesome Bites, Ryan! Ryan used a full 1/2 cup of Sriracha sauce, I think it would be better a bit less spicy, so I reduced to 1/4 cup.

    8 ears fresh sweet corn, husked
    2 T Olive Oil
    2 red bell peppers, seeded and diced
    2 red onions, diced
    5 cloves garlic, minced
    6 cups chicken stock or vegetable if you prefer
    1/4 cup Sriracha, plus more for garnish. (You can double this amount if you want the chowder to be smokin’ hot like Ryan’s. I prefer to let your guests add more.)
    3 sprigs of fresh thyme
    2 bay leaves
    1 cup heavy cream
    Salt and Fresh ground pepper
    Smoked paprika, for garnish
    torn leaves of fresh cilatro or flat-leaf parsley, for garnish

    Roast 4 ears of corn over direct flame over gas burer until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, cut the kernels from the cobs and reserve.

    Heat oil in large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, meanwhile cut the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic and cook unitl the garlic is aromatic, 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes. Discard the thyme and bay leaves, then puree the hot liquid with a hand stick blender.

    Warm the heavy cream in microwave for 30 seconds, then add to the chowder along with the roasted corn. Cook for 5 minutes until heated through. Do not boil.

    Season with Salt and Pepper to taste. Ladle the soup into bowls and garnish.

  • Fettuccine alla Panna – Fettuccine with Cream Sauce

    Fettuccine alla Panna – Fettuccine with Cream Sauce

    Fettuccine in Cream Sauce

    1/2 pound of fettuccine

    1/2 cup butter

    1/2 cup cream

    3/4 – 1 cup Parmesan cheese, grated

    freshly ground nutmeg

    Salt and freshly ground black pepper

    Boil fettucine in salted water. In a large heavy pan, melt butter over low heat. When fettuccine is “al dente” drain it and pour it into the melted butter.  toss to coat the fettuccine. Simmer over medium heatand add the cream and cook until sauce is creamy – about 2 minutes.  Add salt and pepper.  Serve immediately, pass more parmesan cheese.  Serves 3

  • Cream Anglaise

    Cream Anglaise

    Creme Anglaise (the base of vanilla ice cream) is the French translation for custard
    sauce. There are two types of custard; cooked (stirred) and baked. The
    difference being that ‘baked’ custards contain whole eggs and are
    cooked ‘in’ a water bath ‘in’ the oven (think creme brulee). In
    contrast, the ‘cooked’ or ‘stirred’ custard sauce
    contains only egg yolks and is cooked ‘on’ the stove, oftentimes
    ‘over’ a water bath. The end result is a nice rich and smooth textured
    sauce that can be served, warm or cold, with cakes, pies, puddings, or
    fruit and is ideal for plated desserts.

    I served this with my Chocolate Cake/Torte and received thumbs up from my
    audience – granted, young men love chocolate. They called this “a keeper”.

    The standard proportion for creme anglaise is 5 large egg
    yolks for every 2 cups of milk. Extra yolks can be added and light
    cream (or half and half) can be substituted for the milk to make a
    richer sauce. The amount of sugar can vary, depending on sweetness
    desired, but the standard proportion is 1/4 cup (50 grams) of
    granulated white sugar. Traditionally a vanilla bean or pure vanilla
    extract is added to the sauce although other flavored extracts can be
    used, as can zests, alcohol, fruit purees, or even melted chocolate.
    Now, cooked custards can also be used as a base for other desserts.
    If the custard is thickened with starch (flour/cornstarch) it becomes
    a pastry cream/creme patisserie and its uses extend to filling tarts,
    cakes, cream puffs, and eclairs. Its most famous use is in the
    English Trifle. If some of the milk is replaced with heavy cream the
    custard sauce becomes rich and smooth and is used as a base for ice
    creams. Take this custard one step further and add gelatin and
    whipped cream to it and you now have Bavarian Cream.

    A commercial custard powder is available that consists of cornstarch
    (cornflour) and artificial flavors (and sometimes sugar). It was
    invented by Alfred Bird in Birmingham England in 1837. Some people
    prefer this sauce because it is much easier to make and they don’t
    have to be concerned with the eggs curdling.

    Creme Anglaise: Have a fine medium-sized strainer and bowl ready near the stove.

    In a stainless steel bowl stir together, using a wooden spoon, the
    sugar and yolks until well blended. (Do not let this mixture sit too
    long or a film will develop on the yolks.)

    In a small saucepan heat the cream and vanilla bean (if using) just to
    the boiling point. Remove from heat and whisk a few tablespoons of
    the cream into the yolk mixture. Then, gradually add the remaining
    cream, whisking constantly.

    Pour this mixture into a medium sized saucepan and, over medium heat,
    gently heat the mixture to just below the boiling point (170 – 175
    degrees F) (77 – 80 degrees C). You will notice that steam will begin
    to appear and the mixture will be slightly thicker than heavy cream.
    Do not boil or the eggs will curdle. Check to see if it is the right
    consistency by holding a wooden spoon sideways that is covered with
    the custard and run your finger along the back of the spoon. If the
    streak remains without the cream running down through the streak, it
    is ready.

    Immediately remove from the heat and pour through the strainer,
    scraping up any thickened cream that settles on the bottom of the pan.
    Remove the vanilla bean and scrape the seeds into the sauce.
    Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time.
    (If you are using pure vanilla extract, instead of the vanilla bean, add
    it to the cream now.)

    The creme anglaise can be refrigerated covered with plastic wrap for a
    couple of days. Always make this ahead of time. In fact, I think it is better if you
    make it the day ahead.

    Note: If sauce was overheated and curdling occurs, pour instantly
    into a blender and process until smooth before straining. A stick blender
    works well here.
    If necessary, add a little heavy cream to the mixture before blending to adjust the
    consistency.

    Makes about 2 cups (480 ml).

    Creme Anglaise:

    2 cups (480 ml) light cream or half and half (12 – 18% butterfat)

    1 vanilla bean, split lengthwise (can be found specialty food stores)
    or 2 teaspoons pure vanilla extract

    1/3 cup (66 grams) granulated white sugar

    5 large egg yolks