Creme Anglais

Ingredients:
2 cups cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla or 1 vanilla bean

Directions:
Separate egg yolks and let sit at room temperature for at least an hour.

Prepare an ice-water bath and set aside. Bring cream to a boil (with vanilla bean scrapings) in a heavy-bottomed saucepan over medium heat.

Meanwhile whisk yolks and sugar until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture (removing from heat) until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170º-180º.

Remove from heat and pour into a bowl and place in ice bath, adding vanilla (if you didn't use a bean). Let cool about 20 minutes. Cover and refrigerate for at least 24 hours and up to 3 days before using.

Source: adapted from Martha Stewart

Angel Food Cake

Ingredients:
1 dozen egg whites (at least 1 2/3 cups)
1 cup cake flour
1 3/4 sugar, blended fine in vitamix
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract (optional)
1/3 cup warm water (optional)

Directions:
Separate eggs and let stand at room temperature for at least one hour. Preheat oven to 350º. Sift together flour and 3/4 cup sugar.

Beat egg whites in mixing stand and add salt, cream of tartar, vanilla, (almond), and (water). Once eggs are stiff slowly add remaining 1 cup of sugar until stiff peaks form.


Fold in flour mixture and spoon into angel food cake pan. Stir batter with spatula, once, or don't. Bake for 35 minutes. Invert immediately and let cool completely.

Serve with whipped cream, berries, and creme anglais.

Notes: I've made it with and without almond extract, both ways are good. I've made it with and without the warm water, but I can't remember which way is better. Who knows.

Grilled Asparagus and Shiitake Tacos

Ingredients:
3 TBS Canola Oil
4 Garlic Cloves, crushed with press
1 tsp ground chipotle chile
1/2 tsp salt
8 oz shiitake mushrooms, stems discarded
1 bunch green onions, trimmed
8 corn tortillas, warmed
1 cup homemade guacamole
Lime wedges
Cilantro sprigs
Hot sauce, for serving

Directions:
Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Transfer vegetables to cutting board. Cut asparagus and green onions into 2" lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

Notes: We just cook the asparagus and shiitake mushrooms in butter and salt, and we cut before we cook. The original recipe is good, but this way is easier, and tastes so much better! We heat up the tortillas on a cast iron skillet with butter. The green onions we just chop up and serve raw. The homemade guacamole we just use avocados mixed with Herdes salsa, lime, and salt. Also, we smoke chicken tenderloins and chop them up before serving.

Source: Good Housekeeping