I ran out of 7 jars of Vanilla Paste that I have been using for my baking and especially for my Canneles de Bordeaux. While I have been hunting for the best possible price to replenish the vanilla paste, I decided to try the vanilla beans. While waiting for the arrival, I caught one of my recorded video on cooking channel.... Chef Sandra Lee, I believe was demonstrating how to make Open Apple Pie. One of the ingredients is the vanilla. She pointed out the vanilla beans that she is using has been soaked in the rum for two weeks. It gives a good flavor. So, I thought I would try. This is not a blog on how to make vanilla paste or whatever all the experienced foodies know how to. But to share the result of my rum soaked vanilla beans.
Monday, April 18, 2011
I am so happy with the result of this hamburger and hotdog buns. I think it was from one of the dear blogger -- gracekitchencorner.blogspot.com. I have been wanting to make my own hamburger or hotdog buns to find out how good it really suppose to taste. The storebought hamburger and hotdog buns are handy, but they always have this 'after taste' that I could not exactly put my fingers on. I just tolerated it all these years. This is a keeper recipe in my kitchen.
at 1:00 AM
Sunday, April 17, 2011
I just love this Challah bread recipe I learned during the 2010 holidays. The dough is so soft and tasty, I can use it as a base for many other types of bread. Since I don't have a 'pullman' loaf pan that I really would like my bread loaf to turned it into sandwich style, I improvised two 8x8 brownie pan. I let the dough rise eclosed in 8x8 non-stick teflon coated brownie pan and baked it. It worked out perfectly as 'pullman' pan idea.
at 10:46 PM
What to do with the extra Gazpacho Soup, I thought. While roasting the chicken, I decided to use it as part of the ingredient to make the sauce. It turned out quite tasty. The vegetable mixtures turned into a smooth sauce complimenting the wonderful taste of roasted chicken (brined for 12 hours in lemon mixture). The chicken is tender and tasty. The creamy Gazpacho sauce gave it the "welcome spring" taste.
at 10:29 PM