As you know, mac and cheese is one of my favorite foods. But it isn't something that can made and eaten everyday thanks to the butter, milk, and cheese usually required. And sometimes bacon.
I own exactly one "light" cookbook. It's from those good folks at America's Test Kitchen, so you know they are going to try to make the best possible light recipes they can possibly make and still call them light. Nothing will be tasteless or lacking. I've made a couple things from this cookbook, but for some reason, I hadn't tried the mac and cheese yet. Two nights ago, I did.
Everyday Macaroni and Cheese
from The Best Light Recipe
by America's Test Kitchen
Serves 5
salt
1/2 pound elbow macaroni
1 (12-oz) can reduced-fat (2%) evaporated milk
3/4 cup 2% milk
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt (optional)
Pinch cayenne
2 tsp cornstarch
8 ounces 50% light cheddar cheese, grated (they like Cabot)
1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder, cayenne, and 1/2 tsp salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes before serving.
Notice anything about this recipe? No butter. The write up in the cookbook about their development of this recipe goes into detail about eliminating the traditional roux used to make the bechamel for the mac and cheese. They figured out that if they made a cornstarch slurry and instead of a butter based roux, that it worked just fine.
I was also wary of using the evaporated milk and reduced fat cheese. But I have great faith in ATK. The grocery store here had the Cabot 50% reduced fat cheddar, so I used that. Actually, according to ATK, they think that most of the time, using a 50% reduced fat cheese is okay. Just check the package to see if the fat content is about half of the regular product. I used this method to compare the reduced fat cheeses at the store. While hardly any are labeled as 50% less fat, most are in the right ball park. I was also surprised to see how the fat content varied between identically labeled reduced fat cheeses. As I grated the cheese, I tasted some straight up. It's really not too bad.
So how does this recipe really stack up according to the numbers? I'm glad you asked. The folks at ATK have a handy "makeover at a glance" box included for this recipe that pits the numbers of the traditional version against this light one. They based their original recipe on their own from Cook's Illustrated. (Incidentally, I've made another one of their mac & cheese recipes.)
Per serving
Classic: 650 calories
Light: 360 calories
Cholesterol
Classic: 200 mg
Light: 40 mg
Fat
Classic: 40 g
Calories 10 g
Saturated Fat
Classic: 27 g
Light: 6 g
The end result is a very yummy, creamy, cheesy, and flavorful mac and cheese. The sauce is saucy, similar in consistency to a fake cheese like Velveeta - but tastes so much better. It also tastes way better than Kraft mac & cheese, but really, only takes a teensy bit more effort and time to make than the Kraft version. It's worth that little extra effort.
This mac and cheese isn't baked. I would like to have the crunch of bread crumbs on top of this, so maybe next time I'll put a smidge more milk in and then top with bread crumbs and pop it in the oven for a few minutes to get that crunchy top. All in all, very good and very easy to make. One pot, no knife. Excellent.
Showing posts with label America's Test Kitchen. Show all posts
Showing posts with label America's Test Kitchen. Show all posts
Thursday, October 15, 2009
Friday, September 25, 2009
"Better than Cinnabon."
A week has gone by. It was Gleesday last week when I said I was going to make cinnamon rolls. Those rolls only got made yesterday, Gleesday a week later than promised.
As I assembled my mise en place, I realized that the recipe for the sweet dough called for instant/rapid rise yeast. I only had packets of active dry. I knew we were out of or very low on a few other things I like to have on hand, so off to the store.
I don't get how spices are priced. I'm sure the prices have something to do with profit margins, but to me, it just seems ridiculous. Who decides that two tablespoons of ground cloves cost $8.99? I don't get how that price can be fair or validated when there is also a gigantic bottle of ground cloves - enough to probably last me 20 years; not that it would have any flavor in 20 years - by a no-name supplier that only costs $3.99? I would gladly buy the giganto bottle of whatever spice I need if it's one that I know I'll use on a regular basis and maybe actually get through the whole bottle but cloves? Cloves are not something I use enough to justify me buying the huge container and therefor taking up valuable cabinet space for the next two decades. It's a crime to pay that much for a much smaller amount, but that's what it comes down to in New York City - do I want to give up cabinet space to save my wallet?
As I stood in the the baking aisle and contemplated the small, but pretty well selected spice section, I wondered if I even needed to include the cloves. Cloves are a strong flavor, would certainly add to the rolls, and those America's Test Kitchen people usually know what they are doing so it is in the recipe for a reason. On the other hand, if I left them out, would I or Steve even notice? Probably not.
I now have ground cloves. Sigh.
This process started around noon or so. The recipe was easy enough to follow for the sweet dough. I used my mixer rather than the food processor to make the dough but I could have used either. The cookbook included instructions for both appliances. This was the first time in the seven or so years I've owned my Kitchen Aid mixer that I have used the dough hook. Lemme tell you, it worked like a charm. The cookbook said to keep kneading it in the mixer for five minutes until it sticks to the bottom of the bowl but not the sides. My dough didn't need anywhere near five minutes. Thirty seconds after determining that my dough needed just a little bit more buttermilk, it instantly mixed and unstuck itself. It started to form a roll all on its own and the top reached the lip of the bowl threatening to fling itself off the dough hook at any time. I guess it was done.
I turned it out on the counter and kneaded it about for about five minutes then I set it aside to rise. That was easy.
Two and half hours later, the dough has risen and it's time to sculpt it into the classic cinnamon roll. Let me say one thing about America's Test Kitchen recipes: they are very precise for a reason. This precision can come off as prissy, too exact, or anal, but really it's best to just follow their directions because you will get a perfect result every time. Like I said, they know what they are doing.
Their instructions said to form the dough into a 12-inch by 16-inch rectangle. They were very exact on these dimensions and recommended using a ruler to measure it. Um, okay. I dutifully pulled, rolled, coaxed, and massaged that dough into a 12x16 rectangle. Now what?
The cloves. Did you forget about the cloves?
By now, the cloves have been mixed with brown sugar, cinnamon, and a pinch of salt. After brushing a little melted butter on the dough, I covered all but the edges with the sugar-cinnamon mix and lightly pressed on it so it would stick. Then, I carefully rolled the dough length-wise making sure to roll evenly. Pinched it closed at the seam and flipped it over. Now, ATK says to gently stretch the roll out so it is 18 inches long and of "even diameter." Again with the measurements! For this measurement they even went out of their way to say "exactly the right length." Why are they being so picky? Because they want you to cut the roll into twelve 1.5-inch thick slices. Duh. Didn't you see that coming?
Okay, all that is done. My 18-inch roll has become twelve somewhat evenly sized buns. I lined them up in a baking dish, covered, and let them rise again for another two hours. Here they are doing their thing:
Pay no attention to that deformed, very puffy one in the bottom left. He was an end piece and I'm not too sure what happened to him.
After they baked for 20 minutes, and got even puffier and golden, I let them cool just a little bit before drizzling on the topping. Mmmmm, the dough was baked perfectly, tasted great, and the cinnamon-sugar filling had melted into that familiar cinnamon bun sticky ooze. I asked Steve how he liked it, and he said, "are there cloves in here?" HA! No, he didn't ask that. He said, "better than Cinnabon." I should think so.
As I assembled my mise en place, I realized that the recipe for the sweet dough called for instant/rapid rise yeast. I only had packets of active dry. I knew we were out of or very low on a few other things I like to have on hand, so off to the store.
I don't get how spices are priced. I'm sure the prices have something to do with profit margins, but to me, it just seems ridiculous. Who decides that two tablespoons of ground cloves cost $8.99? I don't get how that price can be fair or validated when there is also a gigantic bottle of ground cloves - enough to probably last me 20 years; not that it would have any flavor in 20 years - by a no-name supplier that only costs $3.99? I would gladly buy the giganto bottle of whatever spice I need if it's one that I know I'll use on a regular basis and maybe actually get through the whole bottle but cloves? Cloves are not something I use enough to justify me buying the huge container and therefor taking up valuable cabinet space for the next two decades. It's a crime to pay that much for a much smaller amount, but that's what it comes down to in New York City - do I want to give up cabinet space to save my wallet?
As I stood in the the baking aisle and contemplated the small, but pretty well selected spice section, I wondered if I even needed to include the cloves. Cloves are a strong flavor, would certainly add to the rolls, and those America's Test Kitchen people usually know what they are doing so it is in the recipe for a reason. On the other hand, if I left them out, would I or Steve even notice? Probably not.
I now have ground cloves. Sigh.
This process started around noon or so. The recipe was easy enough to follow for the sweet dough. I used my mixer rather than the food processor to make the dough but I could have used either. The cookbook included instructions for both appliances. This was the first time in the seven or so years I've owned my Kitchen Aid mixer that I have used the dough hook. Lemme tell you, it worked like a charm. The cookbook said to keep kneading it in the mixer for five minutes until it sticks to the bottom of the bowl but not the sides. My dough didn't need anywhere near five minutes. Thirty seconds after determining that my dough needed just a little bit more buttermilk, it instantly mixed and unstuck itself. It started to form a roll all on its own and the top reached the lip of the bowl threatening to fling itself off the dough hook at any time. I guess it was done.
I turned it out on the counter and kneaded it about for about five minutes then I set it aside to rise. That was easy.
Two and half hours later, the dough has risen and it's time to sculpt it into the classic cinnamon roll. Let me say one thing about America's Test Kitchen recipes: they are very precise for a reason. This precision can come off as prissy, too exact, or anal, but really it's best to just follow their directions because you will get a perfect result every time. Like I said, they know what they are doing.
Their instructions said to form the dough into a 12-inch by 16-inch rectangle. They were very exact on these dimensions and recommended using a ruler to measure it. Um, okay. I dutifully pulled, rolled, coaxed, and massaged that dough into a 12x16 rectangle. Now what?
The cloves. Did you forget about the cloves?
By now, the cloves have been mixed with brown sugar, cinnamon, and a pinch of salt. After brushing a little melted butter on the dough, I covered all but the edges with the sugar-cinnamon mix and lightly pressed on it so it would stick. Then, I carefully rolled the dough length-wise making sure to roll evenly. Pinched it closed at the seam and flipped it over. Now, ATK says to gently stretch the roll out so it is 18 inches long and of "even diameter." Again with the measurements! For this measurement they even went out of their way to say "exactly the right length." Why are they being so picky? Because they want you to cut the roll into twelve 1.5-inch thick slices. Duh. Didn't you see that coming?
Okay, all that is done. My 18-inch roll has become twelve somewhat evenly sized buns. I lined them up in a baking dish, covered, and let them rise again for another two hours. Here they are doing their thing:
Pay no attention to that deformed, very puffy one in the bottom left. He was an end piece and I'm not too sure what happened to him.
After they baked for 20 minutes, and got even puffier and golden, I let them cool just a little bit before drizzling on the topping. Mmmmm, the dough was baked perfectly, tasted great, and the cinnamon-sugar filling had melted into that familiar cinnamon bun sticky ooze. I asked Steve how he liked it, and he said, "are there cloves in here?" HA! No, he didn't ask that. He said, "better than Cinnabon." I should think so.
Friday, August 7, 2009
August 6
August 6th is the anniversary of Hiroshima, the day after Marilyn Monroe's death day (8/5/62), and the day before Philippe Petit walked on a tightrope between the Twin Towers in 1974. I also happens to be the birthday of three people I know: My dad's (a milestone age was reached), Amy's husband's Gareth's, and Steve's birthday (also a milestone age). While I was not able to celebrate with Dad or Amy & Gareth, I did celebrate with Steve here in Brooklyn. I invited a few friends to join up at Clover Club for cocktails after work and then we went out to dinner to Chestnut. After that, we came back to the apartment for dessert - Boston Cream Pie.
A couple weeks ago, I asked Steve what sweet he wanted for his birthday and he immediately selected BCP. I've never made a BCP, but good ol' America's Test Kitchen has a recipe for it in their Family Baking Book. While none of the individual components were difficult to make, the total prep time for this cake is long - try 6 hours. Make the cake. Let cool at least 2 hours. Make the pastry cream. Chill in refrigerator 2 hours. Make the glaze. Let that sit 20 minutes before using. Assemble cake. Chill for 2 hours before serving.
Needless to say, I started this creation around 9:30 yesterday morning. Made the cakes first. Beautiful "foolproof" sponge cakes. I weighed the cake pans as I filled them to get evenly distributed batter. When Steve made my birthday cake back in April, I sorta teased him about getting too precise when he weighed the batter between the pans. But as I stood in the kitchen yesterday trying to eyeball the evenness of the batter, I realized he was smart to weigh it. So I got the scale out. The recipe said the cakes should brown a little bit but to remove them from the oven if they pass the toothpick test. My cakes didn't brown at all but passed the test so I pulled them. After I removed them from the pans, I then worried they weren't baked enough.
Since the cakes only have to bake for about 12 minutes, I wasn't able to really start on the pastry cream while they baked. After separating eggs, and prepping the ingredients, the cream came together perfectly. EXCEPT when I broke a cardinal rule of baking - I turned my back on the stove. My two cups of milk were in the saucier coming to a simmer. As any cook knows, milk will look like it's not doing anything for quite a while and then very quickly reach that simmering point. Well, when I turned back to the stove, my milk was just about ready to boil over the edge of the pot. So I ended up with scalded milk. Since I didn't have more milk, I had to use it. I could definitely taste the scalded milk in the cream but hoped that once the cake was put together, the other flavors would cover that taste up.
After the cream was chilling, I cleaned up the gargantuan pile of dishes I had created during these two steps. Then I spot cleaned the apartment because there was a chance that guests would be over in the evening. Got the recycling and dirty cat litter ready to take downstairs later. I also kept one eye on the clock, because I had to leave the house at 3 for an Egmont event which involved librarians & other book people and mint juleps. More on that later. I was going to be cutting it close because I wanted to get the cake assembled and chilling before I left.
Finally got as much done as I could and hopped in the shower around 2. Put on my nice clothes for the Egmont event. Donned an apron over my black dress and proceeded to VERY CAREFULLY whip up the chocolate ganache glaze. After that sat for the required 20 minutes, I assembled the cake. By now it is most definitely 3 o'clock and I'm late leaving the house. But I got the cake together, glazed it, and got it in the fridge. Took off apron, grabbed bag and was out the door. I arrived at the Egmont event just as they were arriving, so my timing couldn't have been better.
The Egmont event was actually the last event on a day-long itinerary. Egmont has a new book coming out this fall by a well-known young adult author. It is historical fiction set in NYC during the Civil War. A key plot point is the draft riots that took place at this time. So, Egmont put together a very unique and special bus tour for librarians and book people that visited historical sites in NY that tied into the plot and story of the book. They also involved a NY Historical Society historian and the author. As my status with Egmont is a bit nebulous, I did not go on the bus tour, but did meet up with the group at their last stop for refreshments. Feedback about the bus tour was glowing and enthusiastic, and it was nice to have mint julep with the group. I left this event close to 5:30.
Scooted home, changed clothes, and Steve got home about 20 minutes after I did. We then went out to Clover Club where friends met us for those great cocktails CC serves up. It was another nice time there. CC is running summer specials 5-7pm on select drinks and bar eats. We ordered deviled eggs, pigs-in-a-blanket, and olives. I think we each had about two very-easy-to-drink cocktails before we decided more food was needed. I had another Moscow Mule, which was served in a freezing cold, old-fashioned, copper and enamel mug. The ice didn't even melt.
Departed the bar for Chestnut. The last time we ate here was during the winter. Chestnut has a very seasonal menu, so there were plenty of new options. There were one or two things that must be popular no matter what time of year it is because those items were still on the menu. There were five of us. We split the entree special - baby back ribs - between all of us. These were very good. Steve had eaten Chestnut's ribs during the Smith Street Festival earlier this summer and really liked them. These were just as good and were rubbed with a somewhat atypical spice blend. We definitely tasted coffee in the rub and tamarind. The ribs were also served with a tamarind sauce and really excellent cole slaw. The overall flavor of the ribs was spicy, a little bitter, a little sweet, and a little smoky.
I also had squash blossoms stuffed with curried chick peas. These were cooked very well, and the filling pleasantly flavored, but the batter could have used some more salt or other seasoning. Overall, these were bland. The second dish I ordered was the chicory, aoli, pancetta, and egg salad. I thought there was a bit too much dressing, but I loved the flavor of it. Chicory is a bitter green but the salty pancetta in the dressing played really well with this bitterness. The egg was a perfectly soft boiled egg, lightly breaded and fried, and then the yolk was injected with truffle oil. D-e-c-a-d-e-n-t to say the least. Reka also ordered this salad. We all marveled at the perfectness of the eggs.
Chestnut is a nice restaurant. We enjoyed the food again. We were able to walk in and get a table without any wait. They have what appears to be a lovely garden lit with hanging lanterns, but they didn't have any tables available out there so we were inside. The temperature last night was very pleasant and sitting outside would have been nice. Chestnut has floor-to-ceiling glass doors at the front of the dining room which were open letting in the nice night air. Service was pleasant but we did encounter quite a noticeable lull between two of our courses. The bill was extremely reasonable. However, three of us did not order entrees but two appetizers instead. Between the five of us, our alcohol order included a bottle of wine, a single glass of wine, a beer, and a cocktail. We did not have dessert.
Dessert was the Boston Cream Pie back at our apartment. Ah, you forgot about the BCP, didn't you? By now it's just about 11 o'clock. Everyone is a little tired, but the siren's cry of cake is too much to resist. After cutting it, all the layers looked right. And we gobbled our pieces up. Delish! Couldn't really tell I had scalded the milk (I could tell). The cake I worried about being undercooked was just perfect. The glaze was rich and tied everything together.
The bottom line is that Steve had a nice time and really enjoyed his cake.
Here are some not-so-pretty pictures of the cake since I forgot to take pictures BEFORE it was cut and devoured.
The unmarred side:
The hacked into side:
I think we'll have an egg white omelet with goat cheese and olives for lunch today. I have six egg whites as a result of the cream only needing the yolks yesterday. Even though the completed, assembled cake was chock full of eggs - 9 yolks, 2 whole eggs, 3 whites - it was surprising low on butter and sugar. Of course, while light on butter, it was heavy on milk fat as whole milk and cream were ingredients. Oh well.
August 6 also happened to be the day that the film crew for Eat, Pray, Love was in the neighborhood. While I didn't spot any celebrities - Julia Robers, Javier Bardem, Viola Davis, Billy Crudup, and James Franco are all listed as being in the film - it was fun to see all the trailers and crew. They appeared to be filming inside the restaurant Robin Des Bois, which Steve and I ate at not long after we moved here. It's very close to the apartment and the movie crew had parking blocked off all down our block, the block parallel to Baltic (Warren), and the block on Smith where the restaurant is.
A couple weeks ago, I asked Steve what sweet he wanted for his birthday and he immediately selected BCP. I've never made a BCP, but good ol' America's Test Kitchen has a recipe for it in their Family Baking Book. While none of the individual components were difficult to make, the total prep time for this cake is long - try 6 hours. Make the cake. Let cool at least 2 hours. Make the pastry cream. Chill in refrigerator 2 hours. Make the glaze. Let that sit 20 minutes before using. Assemble cake. Chill for 2 hours before serving.
Needless to say, I started this creation around 9:30 yesterday morning. Made the cakes first. Beautiful "foolproof" sponge cakes. I weighed the cake pans as I filled them to get evenly distributed batter. When Steve made my birthday cake back in April, I sorta teased him about getting too precise when he weighed the batter between the pans. But as I stood in the kitchen yesterday trying to eyeball the evenness of the batter, I realized he was smart to weigh it. So I got the scale out. The recipe said the cakes should brown a little bit but to remove them from the oven if they pass the toothpick test. My cakes didn't brown at all but passed the test so I pulled them. After I removed them from the pans, I then worried they weren't baked enough.
Since the cakes only have to bake for about 12 minutes, I wasn't able to really start on the pastry cream while they baked. After separating eggs, and prepping the ingredients, the cream came together perfectly. EXCEPT when I broke a cardinal rule of baking - I turned my back on the stove. My two cups of milk were in the saucier coming to a simmer. As any cook knows, milk will look like it's not doing anything for quite a while and then very quickly reach that simmering point. Well, when I turned back to the stove, my milk was just about ready to boil over the edge of the pot. So I ended up with scalded milk. Since I didn't have more milk, I had to use it. I could definitely taste the scalded milk in the cream but hoped that once the cake was put together, the other flavors would cover that taste up.
After the cream was chilling, I cleaned up the gargantuan pile of dishes I had created during these two steps. Then I spot cleaned the apartment because there was a chance that guests would be over in the evening. Got the recycling and dirty cat litter ready to take downstairs later. I also kept one eye on the clock, because I had to leave the house at 3 for an Egmont event which involved librarians & other book people and mint juleps. More on that later. I was going to be cutting it close because I wanted to get the cake assembled and chilling before I left.
Finally got as much done as I could and hopped in the shower around 2. Put on my nice clothes for the Egmont event. Donned an apron over my black dress and proceeded to VERY CAREFULLY whip up the chocolate ganache glaze. After that sat for the required 20 minutes, I assembled the cake. By now it is most definitely 3 o'clock and I'm late leaving the house. But I got the cake together, glazed it, and got it in the fridge. Took off apron, grabbed bag and was out the door. I arrived at the Egmont event just as they were arriving, so my timing couldn't have been better.
The Egmont event was actually the last event on a day-long itinerary. Egmont has a new book coming out this fall by a well-known young adult author. It is historical fiction set in NYC during the Civil War. A key plot point is the draft riots that took place at this time. So, Egmont put together a very unique and special bus tour for librarians and book people that visited historical sites in NY that tied into the plot and story of the book. They also involved a NY Historical Society historian and the author. As my status with Egmont is a bit nebulous, I did not go on the bus tour, but did meet up with the group at their last stop for refreshments. Feedback about the bus tour was glowing and enthusiastic, and it was nice to have mint julep with the group. I left this event close to 5:30.
Scooted home, changed clothes, and Steve got home about 20 minutes after I did. We then went out to Clover Club where friends met us for those great cocktails CC serves up. It was another nice time there. CC is running summer specials 5-7pm on select drinks and bar eats. We ordered deviled eggs, pigs-in-a-blanket, and olives. I think we each had about two very-easy-to-drink cocktails before we decided more food was needed. I had another Moscow Mule, which was served in a freezing cold, old-fashioned, copper and enamel mug. The ice didn't even melt.
Departed the bar for Chestnut. The last time we ate here was during the winter. Chestnut has a very seasonal menu, so there were plenty of new options. There were one or two things that must be popular no matter what time of year it is because those items were still on the menu. There were five of us. We split the entree special - baby back ribs - between all of us. These were very good. Steve had eaten Chestnut's ribs during the Smith Street Festival earlier this summer and really liked them. These were just as good and were rubbed with a somewhat atypical spice blend. We definitely tasted coffee in the rub and tamarind. The ribs were also served with a tamarind sauce and really excellent cole slaw. The overall flavor of the ribs was spicy, a little bitter, a little sweet, and a little smoky.
I also had squash blossoms stuffed with curried chick peas. These were cooked very well, and the filling pleasantly flavored, but the batter could have used some more salt or other seasoning. Overall, these were bland. The second dish I ordered was the chicory, aoli, pancetta, and egg salad. I thought there was a bit too much dressing, but I loved the flavor of it. Chicory is a bitter green but the salty pancetta in the dressing played really well with this bitterness. The egg was a perfectly soft boiled egg, lightly breaded and fried, and then the yolk was injected with truffle oil. D-e-c-a-d-e-n-t to say the least. Reka also ordered this salad. We all marveled at the perfectness of the eggs.
Chestnut is a nice restaurant. We enjoyed the food again. We were able to walk in and get a table without any wait. They have what appears to be a lovely garden lit with hanging lanterns, but they didn't have any tables available out there so we were inside. The temperature last night was very pleasant and sitting outside would have been nice. Chestnut has floor-to-ceiling glass doors at the front of the dining room which were open letting in the nice night air. Service was pleasant but we did encounter quite a noticeable lull between two of our courses. The bill was extremely reasonable. However, three of us did not order entrees but two appetizers instead. Between the five of us, our alcohol order included a bottle of wine, a single glass of wine, a beer, and a cocktail. We did not have dessert.
Dessert was the Boston Cream Pie back at our apartment. Ah, you forgot about the BCP, didn't you? By now it's just about 11 o'clock. Everyone is a little tired, but the siren's cry of cake is too much to resist. After cutting it, all the layers looked right. And we gobbled our pieces up. Delish! Couldn't really tell I had scalded the milk (I could tell). The cake I worried about being undercooked was just perfect. The glaze was rich and tied everything together.
The bottom line is that Steve had a nice time and really enjoyed his cake.
Here are some not-so-pretty pictures of the cake since I forgot to take pictures BEFORE it was cut and devoured.
The unmarred side:
The hacked into side:
I think we'll have an egg white omelet with goat cheese and olives for lunch today. I have six egg whites as a result of the cream only needing the yolks yesterday. Even though the completed, assembled cake was chock full of eggs - 9 yolks, 2 whole eggs, 3 whites - it was surprising low on butter and sugar. Of course, while light on butter, it was heavy on milk fat as whole milk and cream were ingredients. Oh well.
August 6 also happened to be the day that the film crew for Eat, Pray, Love was in the neighborhood. While I didn't spot any celebrities - Julia Robers, Javier Bardem, Viola Davis, Billy Crudup, and James Franco are all listed as being in the film - it was fun to see all the trailers and crew. They appeared to be filming inside the restaurant Robin Des Bois, which Steve and I ate at not long after we moved here. It's very close to the apartment and the movie crew had parking blocked off all down our block, the block parallel to Baltic (Warren), and the block on Smith where the restaurant is.
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