#caramelizedcrust

[tiffaching]

Canele de Bordeaux is a delightful French pastry known for its caramelized crust and tender custard interior. These sweet treats are a perfect blend of flavors, making them a popular choice for dessert or snacking.

Ingredients: 2 cups whole milk. 1 vanilla bean, split lengthwise and seeds scraped. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup dark rum. 1/4 cup unsalted butter, melted and cooled. 1 cup all-purpose flour. Butter and beeswax for coating molds.

Instructions: In a saucepan, combine the milk and vanilla bean seeds and pod. Heat over medium heat until it begins to simmer, then remove from heat and let it steep for 10 minutes. In a separate bowl, whisk together the egg yolks and sugar until well combined. Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously. Add the rum, melted butter, and flour. Whisk until the batter is smooth and well incorporated. Strain the batter to remove the vanilla bean pod and any lumps. Cover the batter and refrigerate for at least 24 hours. Preheat your oven to 450F 230C. Butter and beeswax coat your canel molds. Fill each mold with the chilled batter, leaving a small gap at the top. Bake in the preheated oven for 10 minutes, then reduce the temperature to 375F 190C and bake for an additional 50-60 minutes, or until the canels are dark brown and caramelized on the outside. Remove from the oven and let them cool slightly before unmolding. Enjoy your homemade Canele de Bordeaux!

Prep Time: 30 minutes

Cook Time: 70 minutes

Rosemarie

[001bit]

These Smokey Maple Glazed Chicken Skewers will take your grilling to a whole new level. This is a great dish for BBQ fans because the sweet and savory marinade turns the meat into a deliciously caramelized crust when it's cooked.

Ingredients: 1.5 lbs chicken breast, cut into chunks. 1/4 cup maple syrup. 2 tbsp soy sauce. 1 tbsp olive oil. 2 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put olive oil, maple syrup, soy sauce, cilantro, smoked paprika, salt, and black pepper in a bowl. Add minced garlic and mix well. Make sure the chicken chunks are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Put chicken that has been marinated on skewers made of wet wood. Skewers should be cooked on a grill for 8 to 10 minutes, turning them over every so often, until the chicken is done and has a nice char. For a sweet glaze, baste the skewers with more maple syrup in the last few minutes of cooking. Take the skewers off the grill and let them sit for a few minutes before you serve them. Enjoy the smokey, maple-flavored taste while it's hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

Musique A Jeanne D'arc

[frompantomouth]

Pequod’s Pizza - Chicago, IL

Overall: A-

I’ve been to both of Pequod’s many times. They consistently deliver what, in my opinion, is the best deep dish pizza in Chicago (and thus the world). The crust has an almost focaccia-like crunchy bottom with a soft, bready interior. The sauce is savory and is the primary element that balances out the crust, as is the case with the most traditional pizzas.The cheese comes in as more of an accent in the overall flavor but is critical in balancing out the textures. The edge is borderline other-worldly. A bite of the edge with the cheese, sauce, and sausage is one of the most pleasurable single bites I can think of. Rather than simply running the dough up the edge of the pan as would be case in most deep dish pizzas, slices of cheese are laid against the metal and caramelize into a cheese crisp that forms the crust. I find the sausage to be the perfectly complimenting topping. Rather than being added as a patty or in very small pieces as most pizzerias would, large chunks of sausage are distributed across the top. Its flavor is semi-sweet and fennely and its larger size keeps it fairly moist. Being able to confidently say that this is the best deep dish pizza, I hope that I can discover the comparable pizzas in other styles.