Wimbledon Strawberries and Cream

Ingredients:

bowlful of strawberries

3/4 c whipping cream

1/4 c sugar

Directions:

1. Mix strawberries and sugar.

2. Top with liquid, unwhipped whipping cream.

3. Enjoy!

http://www.dailymail.co.uk/femail/food/article-3099129/Scientists-reveal-formula-perfect-serving-strawberries-cream.html

Advertisements

Tater Tots with Spicy Mayo

http://www.bonappetit.com/recipe/tater-tots-with-spicy-mayonnaise

“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

“Tater Tots”
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of ½” and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
Recipe by Jimmy’s Diner, Brooklyn

My idea for the dipping sauce:

mayo + sriracha.

Or Just mayo + sriracha.

Creme Brulee

Serves 4

Ingredients:

1 qt heavy cream

1 vanilla bean, halved, scraped

3/4 c sugar

8 egg yolks

turbinado sugar, for serving

Directions:

1. Preheat oven to 300 F.

2. Simmer cream, vanilla bean with seeds in med saucepan over med high heat. Remove from heat and let sit 30 min. Throw out vanilla bean.

3. In bowl, whisk sugar and egg yolks until smooth. Slowly pour in cream mixture. Whisk until smooth. Set aside.

4. Place a paper towel in the bottom of a 9 x 13 baking pan, and place 6 pyrex ramekins inside. Divide custard among ramekins. Pour boiling water into pan to cover ramekins half way.

5. Bake until custard is set but still loose in center, about 35 min. Transfer ramekins to wire rack. Cool. Chill until firm, almost 4 hours.

6. Dab any condensation off custard cups with a paper towel. Sprinkle custard with turbinado sugar. USE A BLOWTORCH and go back and forth over the sugar until it becomes brown and caramelized. Let sit briefly until it hardens.

Enjoy!