Saturday, June 28, 2014

Chef Absurdities

If that's actually a word...  I read three cooking magazines every month and I always take a look at the new cook books at the library to see if anything appeals.  Very often I run across recipes that strike me as bizarre, strange or outrageous or some combination of all of that. 

Bon Appetit wins the roses today.  Chef Jonathon Sawyer, of the Greenhouse Tavern, Cleveland is pushing ...

2 1/4 cups whole milk
3/4 cup heavy cream
1/2 cup sugar
pinch of salt
1 teas. vegetable oil
1/4 cup plus 1 T popcorn kernels
3 large egg yolks
4 teas. corn starch
3 T sweet butter, cubed
1/4 teas. pure vanilla extract

Combine the milk, cream, sugar and salt and bring to a boil over moderate heat.  Stir well to dissolve the sugar.

Heat the oil and pop the corn.  Set aside one cup for garnish and put the rest in with the milk-cream mixture and let it sit for 10 minutes.

Whisk the egg yolks and cornstarch until smooth.  Strain the milk-cream mixture and discard the solids (i.e. the popcorn)  Gradually whisk in the hot cream into the egg yolks and then put it all back in the pot and then stir until it comes to a boil.  Shut off the heat, beat in the vanilla and butter and put the whole thing in a dish for the refrigerator.  Cover the pudding with saran-wrap placed directly on it. 

When you serve it, garnish with the leftover popcorn. To save time, nuke a bag of popcorn and pour vanilla yogurt over it (in the popcorn sack) eat and discard the bag.  I think that makes a little more sense...

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