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A Recipe for
The Many Flavors Of Creme Brulee - Savory - S
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Worries go down better with soup. |
| Jewish Proverb |
This Recipe for The Many Flavors Of Creme Brulee - Savory - S is one of thousands in the Recipes-to-go Cheese Cookbook.
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This is a recipe for The Many Flavors Of Creme Brulee - Savory - S from the recipe cookbook of Recipes-to-go (Cheese)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Food Tip |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of
garlic and separate the whole cloves, leaving the "skin" intact. Trim
so head will sit flat. Place the garlic heads, cut side down, on a
cookie sheet lined with foil. Drizzle lightly with 2 teaspoons olive
oil. Fold the foil into a packet and bake at 350 for 1 hour and then
allow to cool. When garlic is cool enough to handle, gently squeeze
the pulp from each clove. Reduce the sugar to 1 tablespoon, omit the
vanilla , add 1 teaspoon salt and the garlic pulp to the custard
mixture. Place custard mixture in the blender and process until
smooth. Continue as directed in the basic recipe, baking 40 minutes.
ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low
heat and add 1 cup coarsely chopped onion and cook, stirring
occasionally , 45 minutes or until completely caramelized. Reduce
sugar to 1 tablespoon, omit the vanilla and add 1 scant teaspoon salt
and then the onions to the custard mixture. Process in an electric
blender until smooth. Proceed with the basic recipe, baking for 50
minutes.
ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon,
omit the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon
freshly ground black pepper to the custard mixture. Blend in an
electric blender until smooth. Proceed with the basic recipe, baking
for 45 minutes.
Recipe By : Southern Living - 12-95
Serves: 5
The Many Flavors Of Creme Brulee - Savory - S Recipe brought to you by Recipes To-Go