Browsing Tag

savory

Dessert Recipes

Crème brûlée, overrated?

Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.

Au contraire says Savory Tv! Besides the fact that we are hopeless romantics and love this creme brulee screenshot from the film Amelie , here are our reasons:

creme brulee

Creme brulee is a classic, perfect, delicious french dessert. So classic, in fact, that it dates back to the year 1691, when the recipe was first displayed in the cookbook by François Massialot. François was a talented Parisian chef who cooked for several members of the French royal circle. Translated to “burnt cream” in French, creme brulee’s rich vanilla custard contrasts beautifully with it’s crispy caramelized topping, making it a perfect ending for your meal. And here’s the best part, you now have an excuse to buy a Crème Brûlée Torch!

Choose a classic recipe such as this one from Canadian Chef Michael Smith, or mix it up with a creative version using butternut squash as shown in this video and recipe by our friend Chef John Mitzewich. Either way your friends will adore you. As they should.

Caramel Crème Brûlée
Chef Michael Smith

* 1 cup plus 6 tbsp of sugar
* 1/2 cup of water
* 2 cups of milk
* 1 cup of 35% whipping cream
* 1 tablespoon vanilla
* pinch of salt
* 8 egg yolks

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.

Thai Recipes Vegetarian Recipes

Thai Lettuce Wraps with Chef Renee Loux

Chef Renee Loux, known commonly as “the Queen of Green”, has successfully combined her passions for the environment, sustainable living, and organic food. In the mid 1990’s, she opened one of the nations first raw food restaurants in Maui, Hawaii. Since that time, she has taught culinary arts at the School for Natural Gourmet in NYC, and worked as a green living consultant for hotels, spas, and restaurants. She has authored two cookbooks, The Balanced Plate, and Living Cuisine.

Also an author and activist, Chef Michel Nischan shares a strong dedication in sustainable farming and using pure, local, organic products in his cuisine. He is the chef owner of The Dressing Room, a homegrown restaurant in Westport, CT. Michael has written Taste Pure & Simple, a James Beard award winning cookbook, and recently a cookbook titled Homegrown Pure & Simple.

In this video, Chef Renee Loux shows Michael how to prepare delicious raw vegetarian Thai lettuce wraps with a tamarind dipping sauce! The ingredients are: napa cabbage, almond butter, sesame oil, plum vinegar, agave nectar, maple syrup, ginger, garlic, jicama, carrots, mung bean sprouts, cilantro, mint, shoyu, and tamarind (also known as an Indian date).

Seafood Recipes

Chef Mario Batali’s savory grilled sea scallops alla caprese

Sea scallops alla caprese
Mario Batali
Serves 6

Scoring the scallops before grilling makes them open up like a flower, and the contrast between the golden brown surface and white interior is striking. The trick here is to cook the scallops 90 percent on the first side, until very well seared, then just give them a quick finish on the other side.

INGREDIENTS

• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into 1-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• 2 tablespoons Maldon salt or other coarse sea salt
• 1 lemon, cut in half

DIRECTIONS

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.

Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.

While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.

Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked (they should be opaque almost all the way through). Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.

Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.