Tuesday, August 13, 2013

My Very Favorite Caramel Sauce

Lovely caramel,
Velvety sauce of wonder,
So easy to make.


That's right. I love caramel enough to write a haiku. It wasn't a very good haiku, but you get the point! I think it is one of my favorite sweets to make (after pie of course!)


I have said that cooking is the closest thing I will ever get to magic. While it is all chemistry, the transformation of simple ingredients into new textures, tastes, and smells is just fascinating to me.


Caramel sauce is so fun because you get to watch the magic happen right before your eyes. The sugar melts, it browns, the cream bubbles, the butter becomes glossy, and the vanilla and salt elevate the potent flavor of this potion for happiness!


Try putting this magic on apple slices, oatmeal, s'mores, animal crackers, ice cream, cakes, really anything. I'd be willing to bet it even taste great on a pork chop. Why not? Get experimental!


I love good old fashioned vanilla ice cream with caramel sauce and chocolate chips. Have a little more fun and pop that baby in a blender with some milk for a milkshake! Mmm...

Makes 2 1/2 to 3 cups

You need:

2 c sugar
1/2 c water
1 c heavy cream, warmed
5 T butter, room temp, cut into chunks
1 tsp vanilla
1 tsp salt

Combine sugar and water in large saucepan over medium-low heat. Swirl the pan occasionally until the mixture is completely clear. Raise heat to high. DO NOT STIR. Wet a pastry brush to clean sugar crystals off the sides of the pan if needed. Bring syrup to a boil until dark amber.

Remove from heat and slowly mix in heavy cream. Return caramel to burner on low heat to loosen any lumps. Remove from heat and stir in butter, vanilla, and salt. Transfer to a bowl to cool.

Tuesday, August 6, 2013

Cold Summer Noodles

It's hard to beat the August heat. It can be especially difficult to deal with around meal times. Let's face it, sometimes hamburgers and hot dogs can be too -- well -- HOT! I love cold noodles in summer. They're so refreshing. I love grabbing a bowl and finding a shady spot to enjoy a cooling meal.


Add sriracha if you want a little adventure. The noodles have a subtle flavor that is still enjoyable without spicy chili as their dance partner.



You need:

1 lb tofu
3 T toasted sesame oil, divided
1 T + 1 tsp soy sauce, divided
1 T rice wine vinegar
1 T mirin
1 lb soba or udon noodles
1/4 c scallions, chopped
1 medium cucumber, chopped
Sesame seeds, optional
Sriracha, optional

Bring a large pot of salted water to a boil. While the water heats, stir fry the tofu in 1 T sesame oil. Drizzle with soy sauce and fry until browned. Set aside to cool. Mix the remaining oil, soy sauce, vinegar, and mirin.

Once the water boils, cook the noodles according to the package. I used fresh udon so it only took a couple minutes. Drain the cooked noodles and rinse with cold water until cooled through. Toss the noodles with the sauce, tofu, scallions, and cucumber. Serve in bowls and top with sesame seeds and sriracha.