I Don't Eat Out Often, but When I Do...

I Go BIG!

Last night, I met up with an old friend, and a few other ladies for some fried chicken (and maybe a few veggies and glasses of wine) at the now legendary Momofuku Noodle Bar. Been there, done that with the noodles and pork buns (and will totally continue down that path), but this go-around was all about the chicken and the accoutrements.

Below is evidence from the evening:

Momofuku Fried Chicken

Momofuku Fried Chicken

Simply Hailee eating deep fried simple.

Recipes That Really Work

With the season beginning to turn to my most favorite of the year, Fall, I have been working on new crisp weather menus. This season around I have truly forgone logging into Pinterst or searching on Google "Fall Recipe Ideas" and have gone old school: cookbook (I have a ton and have rarely taken advantage of their content) + post-it page markers + a highlighter.

Two of the recipes that I have tested this week (for different occasions, but honestly match well within the same meal) are Ina Garten's Slow Roasted Beef Filet & Sweet Pea Chef's Creme Brulee.

                                                        Photo Courtesy of: barfoot Contessa

                                                        Photo Courtesy of: barfoot Contessa

Barefoot Contessa's Slow Roasted Filet of Beef

1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 

3 tablespoons good olive oil

4 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

  1. Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate. 

  2. Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper

  3. roast the filet of beef for 1¼ to 1½ hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature

**In Ina's recipe she wraps the filet in tarrgon, I skipped this step this go around,  will fill you in the next time I try with it!

                                                          Photo Courtesy of : Sweet Pea chef

                                                          Photo Courtesy of : Sweet Pea chef

Sweet Pea Chef's Creme Brûlée

 

2 cups heavy cream

5 egg yolks

½ cup granulated sugar, plus more to sprinkle for topping

1½ tsp. vanilla extract

optional: fresh berries or mint for garnish

INSTRUCTIONS

  1. Preheat oven to 325 degrees.
  2. Whisk together the egg yolks and ½ cup sugar in a medium mixing bowl until smooth and creamy. Add cream and vanilla and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. Place un-filled ramekins in a baking or casserole dish and fill baking dish with hot water until about half-way up sides of ramekins. Pour egg mixture into ramekins.
  3. Bake for 45 minutes to 1 hour, checking every 10 minutes after 35-40 minutes. When done, a knife inserted into the center of the egg mixture should come out mostly clean.
  4. Remove from baking dish (I use a spatula) and lay onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes.
  5. Set oven to low broiler setting.
  6. Sprinkle a thin, even layer of granulated sugar over the top of the cooked custard. Completely, but lightly, cover the custard with the sugar. Place the ramekins back into the baking dish and surround by ice and cold water until the water almost reaches halfway up the sides (don't fill too high with water, as the ice will melt and add to the volume of water).
  7. Place baking dish with ramekins under broiler (or use crème brûlée torch, if you'd prefer) for 3-5 minutes, or until the sugar has melted and creates a golden brown, caramelized crust.

Eat simple.