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A Recipe for
The Many Flavors Of Creme Brulee (Savory)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for The Many Flavors Of Creme Brulee (Savory) is one of thousands in the Recipes-to-go Cheese Cookbook.
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
If you enjoy this The Many Flavors Of Creme Brulee (Savory) Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for The Many Flavors Of Creme Brulee (Savory) 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 |
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) |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
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) Recipe brought to you by Recipes To-Go