Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
Heat the heavy cream and sugar in the larger measuring cup in the microwave for five minutes. Once the sugar is dissolved, remove from oven and gently stir in the malted milk powder and brown sugar. Try to eliminate any lumps of milk powder.
Lightly oil four ramekins with vegetable oil: Pour in just a drop and spread it over the inside surface with your fingers or a paper towel. You don’t want to taste the oil; it’s just there so the panna cotta doesn’t stick to the cup.
Sprinkle the gelatin powder over the surface of the cold water in your mixing bowl. (Don’t just dump in the packet or it will clump up and it won’t all dissolve.) Let stand for five to 10 minutes. It will make a soft, solid disc of gel.
Pour the hot cream-and-sugar mixture over the gelatin (heat it back up briefly if you have to; it needs to be warm to mix with the gelatin), and stir gently with silicone spoonula in a figure-8 pattern until the gelatin is completely dissolved into the cream. Don’t stir too hard or you’ll create air bubbles. Check to see that the gelatin is all mixed in by lifting the spoon and looking at the liquid that runs off; if there are unmixed strings of gel, keep stirring.
Divide the mixture evenly into the oiled cups, then chill them in the fridge until they’re firm (at least two hours). Be sure there’s nothing strong-smelling or spoiled in the fridge, because the smell will be absorbed into the dessert. (Also: Don’t keep stinky stuff in your fridge.)
To serve, top with butterscotch sauce and crushed malted milk balls.
(recipe adapted from Judy Witts’ Secrets From My Tuscan Kitchen)
FANCY BRUNCH: Eggs Florentine & Bacon-Maple Muffins
A couple of steps above the breakfast burrito, for a lazy Sunday. If (if? When) you’re hung over, remember: Bacon cures all, and spinach makes you strong.
Dorm Eggs Florentine
Crusty bread, steamed spinach, poached eggs and a kick of creamy hot sauce: This is an assembly line kind of a dish, but it doesn’t taste factory-made. Each element is prepared separately, then brought together on the plate. Multi-step cooking like this is the basis of restaurant cooking – but you knew that from watching Iron Chef, right? If you’ve never used sriracha (also known as rooster sauce) before, you’re in for a treat.
Makes one; repeat steps as needed for each person.
Equipment: iron; microwave-safe bowl, coffee mug and plate; mixing bowl, whisk, mesh strainer, measuring cups, measuring spoons
6 tablespoons mayonnaise
2 tablespoons sriracha hot sauce
juice of half a lemon (about a tablespoon)
1/2 teaspoon soy sauce
1 slice crusty bread of your choice, like ciabatta or sourdough (not Wonder bread)
handful of baby spinach (prewashed and bagged is most convenient)
black pepper to taste
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