Hiatus Broken

Well, it seems that I have not posted a thing since November of last year.  Now, don't get me wrong, I have been baking, since November, but it was a lot of things that I have found myself baking so often, that I never thought to take a picture, or really plan the process out.

Since I've excepted this job in Massachusetts, I've baked for faculty events, holiday parties, and for my gaming table, but it was all old hat.  Things I had done already for the blog.  That is until today.

Meet the Rainbow Trout.  Every Friday as I drive home form work, I hit a local seafood supplier, and every week they have had beautiful fresh trout.  They were literally staring me in the face every time I had gone in, so tonight, I felt adventurous.

I looked up different ways to prepare whole trout.  Many recipes used headless trout, or a cedar plank for grilling purposes.  Sadly we had to relieve ourselves of our grill (Think of the grilled desserts I could have blogged!), so grilling wasn't an option.  However, many also employed a spice rub to coat the inside of the fish.  I decided to give it a try.


In a small bowl, I combined 2 tsp of salt, 1 tsp of black pepper, 1 Tbsp of chili powder, and 1 tsp of Herbs de Provence (Sounds fancy, but it's really easy to make on your own).

I rinsed the trout, and set it on my baking sheet.  I coated the insides of both trout, and then stuffed them with lemon slices.

I made a side of roasted asparagus and red potatoes as well.

In a 350 degree oven, I baked all of the food stuffs for 20 minutes.

20 minutes later...

Oh man, you guys this was so tasty!  If you are feeling adventurous, I'd highly recommend trout.  And if the heads are too much for you, you can always ask your friendly fish monger to remove said head, of take it off yourself.  However, you'd be missing out on the cheek meat, which is super tasty.

Enjoy!

I MOVED

Hello readers!  Sorry I disappeared these past few months, but some exciting things happened!

1. I GOT MARRIED

I got married in August, and it was pretty sweet.  We had a lot of fun, and so did our guests.

2. I went on my Honeymoon

We went to Hawaii for two weeks, and it was so awesome!

I didn't want to leave, but we had to for the third reason I've been MIA...


3. I got a new job in Massachusetts!

I got hired as a music teacher in Cape Cod, so we had to up and move pretty much immediately when we got back from our honeymoon.  So far it's been great, and I'm really enjoying the fact that I am using my degree :)


I will be back here baking again, and I've also started a tumblr as well, to post any fun adventures that might occur!

Thank you for your patience, and I look forward to baking some delicious things!

Enjoy

MAPLE BACON ICE CREAM

Yes, Maple Bacon Ice cream.  I have been wanting to make this for YEARS!  I found a recipe from the food network kitchens for a good maple ice cream with a bacon brittle and decided to try it out.  The recipe can be found here.

I beat together 3 egg yolks with 1/4 cup of sugar.

I added 1 cup of milk and 2 cups of heavy cream and brought the mixture to a simmer.

Once it was cooked enough to coat the back of a spoon I added 2 cups of grade be maple syrup and set it aside to cool.

When I placed it in the ice cream maker, I began to work on the bacon brittle.

I microwaved 3 strips of bacon rather than cooking it in a pan.  Once it was cooled I chopped it up and set it aside.

 Yes, there are 4 slices here...I wanted a snack.

In a sauce pan, I melted 1 cup of sugar until it was light amber in color.

I took it off the heat, and added 1 Tbsp of butter

1/2 tsp of baking soda

the bacon and 1/8 tsp of chili powder.

It didn't become a brittle so much as a bacon rock candy, but it is crunchy and delicious!

I added the smaller bits into the ice cream as it churned.

Oh sweet babies, this tastes amazing!  The most challenging part of this whole experiment was the bacon candy.  I don't make candy very often, so it's difficult to determine its doneness.  And I had to try it a couple of times before it was right-ish.

My first attempt...it tasted really bad.

Enjoy.

Peach Ice Cream

With all of the wedding planning and errand running, and the God Awful HEAT, I haven't been doing much baking this summer.  However, I did bust out the ice cream machine for a lovely little treat.  I decided to make a frozen treat with the peaches I had in my fridge, so I did what any sensible culinarian would do.  I searched the internet.  I decided to use a Paula Deen Recipe from the food network's website.  Ok, yes, Paula Deen has come under heavy scrutiny as of late, and even though I am thoroughly disappointed in her behavior, and I will definitely not come to her defense in regards to her use of the "n-word" whether it was 40 years ago or not, this was the best recipe I could find.  Fresh peaches, no use of peach schnapps, and less fatty (I know, I can't believe it myself) than other ice cream recipes I have used.

I started off by whisking 3 egg yolks together with 3/4 cup of brown sugar.

Next I simmered 1 1/2 cups of milk with 1 1/2 cups of heavy cream.

I tempered the egg mixture with the hot dairy (You can thank my fiance for the next shot)

And added 2 tsp of vanilla extract once it cooled.

While the dairy sat in the fridge cooling off, I decided rather than dice up the peaches, I would puree them so the finished product could be smooth.

After an hour in the machine, I had a lovely ice cream.  It tastes of peaches and toasty brown sugar.  Very creamy, and so refreshing.  I could use a more peach forward flavor profile, however.

I hope you enjoyed this baking adventure.  Next time I make this, I'll probably puree more peaches to get the flavor I want.  All in all, a successful creation.

Enjoy.