June 30, 2004

Now I'm really hungry

Did anyone see the NY Times dining section today? Wednesdays are always my favorite newspaper days because the dining section comes out. If you share this interest of mine, I highly recommend checking out Saute Wednesday, a great food website which, among other things, links to practically all of the newspaper food sections around the country and to some international ones as well. Perusing the different sections makes for a fascinating study of regional food differences.

Today's NY Times made me hungry and, at least initially, make me regret my low-carb diet. Why? The recipe for homemade marshmallow sauce and the recipe for homemade butterscotch sauce . They also had hot fudge and other homemade ice cream toppings. I have a weak spot for butterscotch. I don't know how I will pull through without trying this recipe. I include both of these recipes below in case my wife is reading today and feels inspired!

Now, just when I thought the Times was sadistically taunting all of us low carb types with this great ice cream sauce recipe collection, they did publish a marinade for flank steak that I am going to try this weekend. I'll report back if anyone is interested.

Marshmallow Sauce

1 egg white
3/8 cup sugar
1/2 cup light corn syrup
1 tablespoon gelatin
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract.

1. Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside. Measure sugar, and set 3 teaspoons aside.

2. Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup water, and bring to a boil over medium heat, stirring to combine. Cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.

3. As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it. Let stand 5 minutes. Put pan over burner on very low heat, and stir to dissolve. Do not overheat. Leave pan on warm burner.

4. Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy. Add 1 teaspoon of reserved sugar and the salt. Increase heat to high, and continue beating, sprinkling with remaining 2 teaspoons, until medium-stiff peaks have formed. With mixer running, pour syrup into egg white. Beat on high speed 2 minutes. Add dissolved gelatin. Beat until fluffy and cool, about 5 minutes. Add vanilla. Sauce will hold at room temperature for 4 hours. After refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.
Yield: 4 cups.

Butterscotch Sauce
3 1/2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons corn syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 teaspoons dark rum.

1. Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.

2. In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Yield: 3 cups.

Grilled Flank Steak
1/2 cup bourbon
1/2 cup soy sauce
1 1/2 pound flank steak.

1. In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 2 hours, turning steak once after an hour. Pour off marinade and blot steak dry with paper towels.

2. Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.

3. Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into 1/8-inch-thick slices.

Yield: 6 servings.

Posted by Random Penseur at June 30, 2004 07:25 AM
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