I love creme brulee! While in New York I'm surrounded by such amazing cheeses, fresh produce, perfect bread and exotic chocolate that I think would aid me in my quest to design my own original brulee recipe. ...If only I had all my "equipment" out here.
So please join me in reminiscing on one of my favorites: the savory brulee. For those of you who may be wondering..I purchased my ramekins, pan and torch at Williams-Sonoma in 2006. I'm pretty sure they still sell the set inside (pan not included)...oh and pictures proudly taken a la me.
So please join me in reminiscing on one of my favorites: the savory brulee. For those of you who may be wondering..I purchased my ramekins, pan and torch at Williams-Sonoma in 2006. I'm pretty sure they still sell the set inside (pan not included)...oh and pictures proudly taken a la me.
The finished product: Broccoli and Red Pepper Creme Brulee. Recipe courtesy of Lou Seibert Pappas' book "Creme Brulee."
Enjoy the step-by-step journey to savory success!
White cheddar cheese, a key ingredient.
Steamed broccoli, sauteed red bell peppers and green onions are placed in the ramekins.
Next, the egg and heavy cream are added and topped with cheese and sourdough bread cubes.
After baking the brulee it is topped with Parmesan cheese and browned with a culinary torch!
4 comments:
will you please make this for me when you get home beck?
ps please reply!
I have never had Creme Brulee but this looks soooooo good. Yum. As far as cheese and bread go, you better get over to Paris and try it there if you think NYC has it knocked. Of course, most of their bread and cheese probably is from Paris. Oh, if only I wasn't trying to lose weight right now.....
First of all, Meg- you look so great! Second of all, didn't Bry and I win a creme brulee dessert forever ago?
that is true..you did win that newsletter game. you have never redeemed it. we shall have a night of yummy creme de la creme de las olsen. let's do it at the end of july or early august. email me and we'll talk dates. i'm dying to try some of the season fruit ones.
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