my kitchen has been producing some good food lately. We did a little Valentine's dinner and Craig made his amazing steak au Poivre...recipe by Alton Brown. For dessert I made vanilla souffle-one of craig's favorites since he doesn't like chocolate- SOOOO crazy, right? THIS is the souffle recipe I usually use, but I want to try the Julia Child one next time.
Then last week, a little homemade caramel making turned into a full day affair with 2 friends and lots of kids. we had lots of breaks to hold a baby or hand out apple slices, but we still managed to make hundreds of salted caramels, homemade marshmellows (which Brittany piped into little circles instead of cutting into squares) and I made caramels with homemade marshmellow in the middle.
{ready to deliver}
the perfect Fleur de Sel Caramel is the Mark Bittman recipe that was in the NY Times (for more pictures check out cupcakes and cashmere. A blog I love that is just food and fashion). The only change I would make to his recipe is bring the caramel mixture to 240' instead of 245' for softer caramels.
come on over and cook something!
