If you're not making use of your individual-sized ramekins, it's about time you start: the vessel is the perfect way to go when serving dinner for two (or one, for that matter). Yes, the ramekin can be used for special-occasion foods like crème brûlée, but there is a host of other dinner and dessert items one can make, too. Take a look!
While making shrimp étouffée for Fat Tuesday, I thought of a great tip that I learned for plating rice. When serving grains like rice, quinoa, or couscous as an accompaniment for a saucy dish or stew, I like to pack them tightly into a mold, then invert the mold so the rice comes out in a uniform mound. I usually reach for a small ramekin, coated in oil — it's another great function for a piece of servingware that I normally don't get much use out of.
I can't take credit for it; it's a trick that I learned from my friend Chef John of Food Wishes. But it is brilliant. What are your favorite plating tips?
Finally, January is over and we can move on to more exciting times! February is a great month to plan a get-together because there is so much to celebrate: there's Valentine's Day, the Academy Awards, and Mardi Gras! To enjoy February to its fullest, I've rounded up five items you must have.
- With her new book, Tanya Steel shows adults how to feed kids without being deceptive.
- With her new book, Tanya Steel shows adults how to feed kids without being deceptive. — The Epi-Log
- What is your most-stained cookbook? — Serious Eats
- A delicious combination: tomatoes and vodka. — GlamDish
- Before you pack that Spanish ham leg in your suitcase, learn what food and drink can legally be brought into the United States. — The Kitchn
- Go behind the scenes of the 19th Annual Pennsylvania Dutch Festival. — Slashfood
- A day in the life of a top mixologist.— 7 x 7
- Dunkin Donuts debuts a healthier menu. — FitSugar
- Everything you need to know about ramekins. — Baking Bites
- How to clean a soft-shell crab. — Chow
- Eat like an Olympian. — Food and Wine
I was flipping through the lastest issue of Sunset magazine when these cute little pumpkins caught my eye. Not only were they adorably festive, but they were full of custard too! I immediately sent YumJimmy to the store to find pumpkins, while I prepped the kitchen for baking. Unfortunately, the store didn't have baby pumpkins, so I had to make do with mid-sized ones. The custard, which is a savory one, came out wonderfully silky — almost like a silken tofu — and the flavor was subtle — almost too subtle, I actually had to load up on salt and pepper afterwards — and it was so fun to look at too!
While this particular recipe is savory —and, if using the right pumpkins, comes together in 30 minutes — the pumpkin vessel can be used for any flavor custard. I definitely plan on trying it again with a pumpkin custard!
If all of this pumpkin talk has you interested, check out the recipe, just read more