Steak Au poivre

 Fresh Pasta/Ala Vodka

Balsamic Roasted Vegetables

 Creme Brulé

 Cherries Jubilee

Steak Au Poivre

2 thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1 Tablespoon whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac

1/4 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Vodka Sauce

Yield 2:

 1/2 pasta dough recipe, rolled out and cut into desired sized strips

1 teaspoon oil

1/2 onion, chopped

2 garlic cloves minced

1/3 cup vodka

1 cup crushed tomatoes

1/2 cup heavy cream

2 tablespoons butter

2-4 basil leafs, chiffanoned

Salt and pepper to taste

In a large skillet over medium heat add oil when warm add onions to the pan and cook until soft. Add garlic and cook for 1-2 minutes. Add vodka and allow to reduce down until almost dry. Add crushed tomatoes and heavy cream. Bring up to a simmer then add butter and basil. Cook for 5 minutes then add chicken, season to taste with salt and pepper.

Boil pasta until it floats then remove and place directly into sauce.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.

Classic Cherries Jubilee

Ingredients

• 1/4 cup white sugar
• 1 tablespoons cornstarch
• 1/8 cup cold water
• 1/8 cup orange juice
• 8 oz Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

• 1/4 teaspoon finely grated orange zest
• 1/8 teaspoon cherry extract
• 1/4 cup brandy
• 3 cups vanilla bean ice cream

Directions

1. Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
2. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Sirloin Steak with Bacon and Gorgonzola

Hasselback Potatoes

Balsamic Roasted Vegetables

Chocolate Pot De Creme with Raspberry Compote

Steak topped with bacon and gorgonzola

  yield: 2

Choice of steak

2 strips of bacon cut into small pieces

1/4 cup gorgonzola

1 teaspoon butter

1 sprig of rosemary

1 garlic clove, crushed

in a skillet over medium high heat cook bacon to desired crispiness, remove from pan and set aside. Season steak with salt and pepper then place into a pan with bacon grease. Lower temperature to medium and cook for 5-8 minutes, flip and cook for another 5-8 minutes depending on desired internal temperature. Once ready, add butter to the pan along with rosemary and garlic clove and cook slightly in butter then place on top of steak and spoon butter over top of steak. Spoon about 8-10 spoonful of butter before removing rosemary and garlic from top of steak and placing steak on a warm plate to serve. Top with cooked bacon and cheese.

Hassel back potatoes, topped with parmesan and bacon

  yield: 2

1 large russet potatoes

2 tablespoon butter, melted

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup parmesan

2 strips of bacon, cooked and crumbled

Preheat oven to 400”F

in a small bowl combine melted butter, and spices then set aside.

Place potato between two wooden spoons and slice  ¼ inch slices from one end of potato to the other. Stuff cheese and bacon in between each section of potato

Brush seasoned butter over potato

Bake in oven for 30 minutes.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Chocolate Pot de Crème

INGREDIENTS

• 6 ounces high quality dark chocolate
• 2 cups heavy cream (dairy free: use coconut milk)
• 3 egg yolks
• 3 tablespoons white granulated sugar , optional and really only needed if you’re using very dark chocolate (for semi-sweet chocolate the sugar isn’t necessary)
• 1/8 teaspoon salt
• 1 teaspoon quality pure vanilla extract

INSTRUCTIONS

1. Chop up the chocolate and place it in a blender. Set aside.
2. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
3. Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
4. Let the pots de creme sit at room temperature for about 10 minutes before serving.

Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.

Raspberry Coulis

Ingredients

• ½ cup sugar
• 3 tablespoons water or orange juice
• 12 ounces frozen raspberries thawed
• 1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)

Instructions

1. Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
2. Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
3. Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
4. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
5. Discard the seeds. Add the liqueur, if using and stir to combine.
6. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.

Homemade Pizza

Green Beans

Chocolate Cupcakes

Fresh Pizza Dough

yield: 1 pound (2-12 inch pizzas)

¼ cup warm water (110-115 degrees)

2 ¼ teaspoons instant dry yeast (1 package

3 ¼ cups all-purpose flour (16.25 oz)

1 ½ teaspoons sea salt

1 cup room temperature water

½ tablespoon plus ½ tablespoon granulated sugar, divided

3 tablespoons olive oil

Bench flour for rolling dough

Vegetable oil for greasing bowl

  In a small bowl, combine yeast, warm water and ½ tablespoon sugar. Stir out lumps and let sit for 5 minutes, until a foamy skin forms on top.

  In a stand mixer fitted with the dough hook attachment, combine flour, ½ tablespoon sugar and salt, turning machine for 5 seconds to mix. Add water, yeast mixture and oil and mix on slow speed until dough forms and loses its mealy texture, becoming smooth and soft. Do not overmix.

  Transfer dough to a lightly oiled mixing bowl and cover. Place in a warm place and let dough proof for 45 minutes or until nearly doubled in size. Remove from bowl and place on generously floured surface. Roll to desired size and thickness taking into account that dough will rise as it bakes to roughly double its thickness.

  Transfer dough to pizza peel dusted with coarse semolina flour and working quickly, add desired toppings. Slide onto pizza stone or steel and bake at 425 degrees until crust is golden brown, 375 degrees for white pizzas.

Fresh Pizza Sauce

yield: 12 servings (1 12 inch pizza)

1-15oz can crushed tomato or tomato sauce

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon dried thyme

½ teaspoon granulated garlic

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon ground black pepper

Pinch crushed red pepper

1 teaspoon granulated sugar

  Combine all ingredients in a small mixing bowl and whisk to combine or if using a food processor, pulse 2 or 3 times to fully mix. Taste and add a pinch more salt or sugar if needed.

Bacony green beans

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

2 slices diced bacon

1 garlic clove, minced

½ shallot minced

½ cup parmesan

Olive oil drizzle

Salt and pepper to tatse

In a large skillet cook over medium high heat cook bacon to desired crispiness. Add green beans. Cook for 3 minutes, add shallots, and garlic. Cook for 2 minutes. Turn heat add, drizzle over olive oil and sprinkle over cheese. Season with salt and pepper, serve.

Chocolate Cupcakes

  A favorite for all ages, cupcakes are fun and easy to make. Decorating cupcakes is a great way to practice different techniques that can be applied to cakes and other pasty.

Yeild: 12 cupcakes

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1/8 fine teaspoon sea salt

¾ cup unsweetened cocoa powder

¼ cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 teaspoon real vanilla extract

1 cup whole milk

Preheat oven to 350 degrees

Line muffin tin with paper cups

  In the bowl of a stand mixer combine butter and sugar and using paddle attachment, beat until creamy. Add eggs one at a time, beating well with each addition.  Add vanilla and stir until just incorporated.

  In a medium mixing bowl, combine flour, baking powder, baking soda, cocoa powder and salt.

  Alternating between milk and flour mixture, add half of each and beat at low speed until incorporated. Turn off mixer and remove bowl.

  Using a portion scoop, fill each paper cup ¾ full with batter, wiping any excess batter that drips on pan. Bake cupcakes for 15-17 minutes until pick inserted into center comes out clean. Remove from muffin tin and transfer to a cooling rack until fully cooled.

Chocolate Buttercream frosting

yield: 2 ½ cups buttercream

1½ cups butter 3 sticks, cut in 1 inch cubes and softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

  In a small saucepan, heat milk and vanilla to about 170 degrees Add sugar slowly while stirring and mix on low heat until sugar is dissolved.

  Transfer milk mixture to the bowl of a stand mixer and using the whisk attachment, mix on low speed for 3 minutes to cool. Add cocoa powder and whisk until incorporated. Increase speed to medium-high and add butter, a couple cubes at a time. Continue to add until all butter is used. Increase speed to high and whip until buttercream is fluffy and creamy. If frosting appears too thick, add 1 tablespoon milk to thin. Set aside until ready to use.

  Using a pastry bag with star or French tip, or using an offset pallet knife, frost cupcakes and decorate with sprinkles, candy, or any desired confections.

Leek and Potato Soup with Soda Bread

Beef & Guinness Stew

Colcannon (mashed potatoes mixed with chopped, cooked kale)

Irish Apple Cake with Custard Sauce

Super Simple Irish Soda Bread

INGREDIENTS

4 cups (510 g) all-purpose flour, see notes below for making it whole grain

2 teaspoons (12 g) kosher salt

1 tablespoon (13 g) sugar

1 teaspoon (5 g) baking soda

1 cup dried currants, optional

1 egg

1¾ cups (410 g) buttermilk, see notes above

2 tablespoons melted butter

FOR FINISHING:

room temperature butter

flour

INSTRUCTIONS

Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).

In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized vessel) with softened butter. Set aside.

Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.

To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

IRISH POTATO AND LEEK SOUP

INGREDIENTS

• 1 teaspoons vegetable oil
• 1 cups  leeks, chopped
• 1 stalks  celery, diced
• 1/2 small  onion, diced
• 1 clove  garlic, minced
• 2 medium  potatoes, coarsely chopped
• 2 cups vegetable stock or 4 cups  water
• 1/2 teaspoon  salt
• ¹⁄₄teaspoon  ground black pepper
• ¹⁄₄teaspoon  dried thyme
• ^3/4 cups light cream
• 1 teaspoons  fresh parsley, chopped
• 1 teaspoons  fresh dill, chopped
• 1 teaspoons  fresh tarragon, chopped

DIRECTIONS

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.

Beef and Guinness Stew

Ingredients

1 tbsp vegetable oil

1.25 lb / 0.63 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)

0.38 tsp each salt and black pepper

1.5 garlic cloves , minced

1 onions , chopped (brown, white or yellow)

3 oz / 90g bacon , speck or pancetta, diced

1.5 tbsp flour (all purpose/plain, Note 3 for GF)

220ml / 7.45 oz Guinness Beer (Note 1)

2 tbsp tomato paste

1.5 cups (375 ml) beef stock/broth

1.5 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces

1 large celery stalks , cut into 2cm / 1″ pieces

1 bay leaves

1.5 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.

Cook bacon until crispy, remove leaving the fat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook onion for 3 minutes until softening, then add carrot , celery and garlic.

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

. Other cooking methods:

– OVEN: Cover and bake for 2 1/2 hours at 160C / 320F. Remove then cook for a further 30 – 45 minutes to reduce sauce, per recipe.- SLOW COOKER: Reduce chicken broth by 1 cup. After you add the Guinness and broth/stock into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer everything into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours. If sauce needs more thickening, simmer with slow cooker lid off (if you have that function), to ladle some of the sauce into a separate saucepan and reduce on stove.- PRESSURE COOKER: Follow slow cooker instructions, cook on HIGH for 40 minutes (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are large).

Colcannon (Irish Mashed Potatoes)

Ingredients

1 pounds Yukon gold or Russet potatoes peeled and cut into chunks

3 tablespoons unsalted butter or ghee

2 cups (lightly packed) chopped kale or cabbage

1.5 green onions thinly sliced

1/4 cup milk any type works

salt and pepper to taste

Instructions

Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Transfer the colcannon to a serving bowl and top with a light sprinkle

Irish Apple Cake with Custard Sauce

Ingredients

Cake

• 3cups all-purpose flour
• 1Tbsp baking powder
• 1/2tsp salt
• 1/4tsp of each ground ginger , nutmeg & allspice
• 3/4cup unsalted butter , cold, diced into small pieces
• 1cup + 2 Tbsp granulated sugar , divided
• 1 1/2lbs granny smith apples (about 5 medium)
• 3/4cup milk
• 2large eggs
• 1tsp vanilla extract
• 1/2tsp ground cinnamon

Custard Sauce

• 1 1/2cups whole milk
• 1pinch salt
• 6large egg yolks
• 1/2cup granulated sugar
• 1 1/2tsp vanilla extract

Instructions

1. For the cake:
2. Preheat oven to 375 degrees. Butter and flour a 9-inch springform pan, set aside.
3. In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds. Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs. Stir in 1 cup sugar.
4. Peel apples, slice in half, core and stem, then laying apples on flat side, slice downward into pieces slightly less than 1/4-inch thick, then dice those pieces into smaller chunks (about 2 or 3 chunks depending on size of apples). Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.
5. In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined. Pour milk mixture over apple/flour mixture and using clean hands, toss just until combined (batter will be slightly lumpy but that’s fine, just don’t over-mix).
6. Pour batter into prepared baking dish and spread into an even layer. In a small bowl stir together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, sprinkle evenly over cake. Bake in preheated oven 45 – 50 minutes until toothpick inserted into center comes out clean. Cool about 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature. Serve warm drizzled with warm custard sauce (or cool with cold custard sauce, however you prefer).
7. For the custard sauce:
8. Heat milk with a pinch of salt over medium heat, and bring just to a light boil (keep an eye on it and remove from burner if needed before letting it rapidly boil). Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 – 3 minutes (alternately you can do this with an electric hand mixer on high speed for about 30 seconds if you don’t want to mix that long by hand). Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about 3 – 4 minutes (be careful not to over-heat it, if you cook it too long or don’t whisk well the eggs will curdle). Immediately pour into a glass container, stir in vanilla and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm over cake (or cold). Store in refrigerator in an airtight container.

of green onion and a pat of