Kitchen Newsletter February 2, 2017 – Hearts and Food Aflame Subject: 
 Hearts and Food Aflame with Easy Valentine’s Desserts RECIPE: Crème BrûléeHow to Prep a Fresh Vanilla BeansHow to Temper EggsHow to Use a Culinary TorchRECIPE: Bananas FosterHow to FlambéRECIPE: Crêpes SuzetteHow to Supreme OrangesHow to Make Crêpes INTRO TEXT “The mid-century revival in design is also going on in the culinary world. IN THIS ISSUE, we’ve chosen three deceptively easy-to-make desserts from the past that involve heat and a little fire. Any one of these would be more than appropriate for a Valentine’s Day, (or an any day), celebration. You’ll learn the cooking techniques and do-ahead strategies needed for each of these sweet endings. Happy Valentine’s Day! MAIN BODY Crème BrûléeSimple on the one hand, and quite elegant on the other, this dessert always gets a five-star rating from those around our table. Directly translated, the French term, crème brûlée means “burnt cream.” The dessert consists of vanilla-rich custard topped with a layer of caramelized sugar. The sugar transforms to a thin, hard crust with a subtle burnt flavor that perfectly complements the sweet custard. With just five ingredients, the making of crème brûlée is all technique. Once mastered – and it’s easy to do so -- this dessert will become a signature dish in your repertoire.How to Use a Fresh Vanilla Bean(IMG 6041 - Vanilla Bean and Knife; IMG 6056 - Scraped Vanilla Bean)Vanilla is a well-loved flavor that stars in many recipes. Often synonymous with “plain,” or “unexciting,” vanilla, in culinary terms, is an exotic, magical elixir. Vanilla flavoring derives from the seedpod of certain orchids in the Vanilla genus found primarily in Indonesia and Madagascar. The orchids produce a fruit full of tiny, tiny little seeds. The fruits are harvested, cured, processed through a lengthy set of steps into seedpods. The seedpods may be acquired in whole form as a fresh vanilla bean, or purchased as vanilla extract, vanilla bean paste, vanilla sugar, or vanilla powder. The expense of vanilla is directly related to the complex steps involved in growing and curing. Beginning in the fall of 2016, vanilla has been in short supply and shifting price points due to poor harvests in Madagascar, a primary growing locale for vanilla.To use a fresh vanilla bean, stretch the bean flat. With the tip of a paring knife, cut the bean lengthwise to open the bean. Holding one end of the bean securely, scrape the knife’s edge along the inner side. A combination of miniscule seeds and brown pulp will result. For crème brûlée, place the scraped seeds and pulp in the warming cream; the heat and liquid will allow the vanilla flavor to bloom. For good measure and not to waste a bit of the vanilla flavor, we throw the scraped skin of the vanilla bean into the cream, as well, straining it out later.Tempering EggsWith just five ingredients, the making of an excellent crème brûlée depends on a precise technique to achieve the ultra-smooth, creamy texture. Fortunately, it’s not a difficult technique to master. To combine the warm cream with the beaten eggs and sugar without curdling the eggs, follow these steps:Warm the cream, half of the sugar, and the scraped vanilla bean to just short of a simmer. Beat the eggs with the other half of the sugar until well-combined and lightened in color. Drizzle the warm cream into the beaten eggs while continually whisking. Strain the custard mixture to remove the vanilla bean and any curdling. Using a Culinary TorchIf you love making and serving crème brûlée, a culinary torch is an essential tool. This small, handheld device is fueled by butane gas – it’s like a mini blowtorch! A trigger releases the gas and creates a spark lighting the flame. The blue flame is small and highly directed – perfect for placing heat where’s it’s needed.Use a culinary torch to form the caramelized crust when making crème brûlée, browning meringues, roasting peppers, or browning the crust of any number of dishes.Safety Tips: You’re playing with fire – be careful! • Orient yourself to the device well; know the safety features.• Clear the working area; protect the working surface.• Do not use near an open flame.• Do not use near flammable materials including alcohol.• Follow instructions carefully when refueling.Do Ahead Strategy: Making the CustardsAs if crème brûlée weren’t already the perfect dessert, it’s do-ahead nature makes it an easy menu choice. The custard may be made ahead of time – up to three days – covered and refrigerated until the last step of caramelizing the sugar on top. For Celebrating Valentine’s in the Kitchen LE CREUSET HEART OVEN Say it with cookware! Cook with love all year long with this cast iron pot. NORPRO STAINLESS STRAINER An essential tool when making crème brûlée. Yields a smooth, creamy texture. BONJOUR CULINARY TORCHPut the petite flame right where it’s needed when caramelizing sugar and a host of other culinary uses. MICROPLANE ULTIMATE CITRUS TOOL Unleash the essence of citrus with this zester that keeps its edge. Zests, scores, and cuts garnishes. CRÈME BRÛLÉE RAMEKINSChoose from a variety of individual ramekins when serving crème brûlée. VANILLA BEAN PASTEA vanilla extract that includes all of the lovely little seeds in a viscous medium. A great substitute for fresh vanilla beans. Bananas FosterDeveloped in New Orleans in the 1950s, this dessert is easily assembled and guaranteed to satisfy all those around the table. The legend behind the dish stems from an abundance of bananas. At the time, New Orleans was a major port for banana imports. The chef, Paul Blangé, of famous New Orleans restaurant, Brennan’s, devised the dessert to make use of the area’s banana largesse. The dish was named for a friend of the restaurant’s owner, Richard Foster. Whether or not the dish is flamed, the dessert’s reputation as a delicious dish is well-deserved.Do-Ahead Strategy: Pre-scoop the Ice Cream(IMG 6469 - Vanilla Ice Cream Scoops in Muffin Pan)This is a quick-to-make dessert. Serving time becomes even easier if the ice cream base is pre-scooped. We like to use our muffin pan to hold the scoops in the freezer, then pop them out onto plates at serving time. How to FlambéPart of the current mid-century revival also includes flambéed desserts so reminiscent of the 1950s and 1960s – Don Draper and all. To flambé, (the French term for “flaming” or “flamed”) means to set a small amount of alcohol or liqueur on fire. This can be done in the kitchen as part of the preparation, or as a super-dramatic table presentation.(You don’t have to flambé the desserts presented here – it’s done just for show. Simply allow the food/sauce to cook on the stovetop a bit longer to burn away the alcohol while leaving the flavor behind.)To flambé, follow these steps:(1) Prepare the food to be flambéed in a broad pan or skillet. Warm the sauce to just under the simmering point.(2) Remove the pan from the heat source, and add 1-2 oz. of alcohol and/or liqueur, (80-proof), to the food in the skillet. (Never pour directly from the bottle.) Return to the heat and allow to re-warm slightly.(3) With a long, fireplace-type match, bring the lit match near the edge (not center) of the skillet. The fumes from the alcohol will ignite in a burst of flame, then quickly die down within 15-30 seconds. (An experienced chef working on an open flame burner will tip the skillet allowing the stove’s flame to catch the vapors; this, however, is a method for pros, not amateurs.Safety Tips for Flambéing – You’re playing with fire, be safe!• Have the skillet’s lid handy to cover any out of control flames.• Never pour directly from the bottle into pan. Rather, away from the stove or any flame measure the amount to be used, and pour just that amount into the warm pan. You do not want to light an entire, highly combustible bottle on fire.• If lighting the sauce at the table, place in a safe, sturdy spot; do not carry or hold a lit skillet.• Be aware of what’s around you, including above you; the flames burst upward and outward, avoid setting anything on fire -- curtains, towels, shirt sleeves, hair, grease in the stove hood, or anything that is quickly flammable.• Use alcohols or liqueurs that are 80 proof. Less than that, and they won’t light; more than that and a highly dangerous situation would exist.Crêpes SuzetteThis dessert with French origins proves to be a very worthy wintertime dessert. Crêpes take on a sweet character in this dish while bathed in a buttery orange sauce – the combination is one delicious forkful after another. The crêpes can be made ahead of time, up to three days, then the orange sauce assembled in minutes at serving time. We use an unorthodox method for the sauce that’s definitely not authentic, but is quick and tastes great. Adding fresh orange sections allow the luscious citrus flavors to sparkle a little more. This sweet ending is deceptively easy to make and dazzles as a dessert.Do-Ahead Strategy: Sectioning the OrangesOrange is the key flavor for this dish. When preparing fresh oranges for inclusion in the sauce, “supreme” the oranges. To supreme any citrus fruit, the peel, pith and inner membranes are removed leaving only the juice sacs.Do-Ahead Strategy: Make the CrêpesFrench in origin, and fancy-sounding, crêpes are easy to prepare. Whether making sweet or savory versions, their do-ahead character makes them a natural to include on the menu. Crêpes may be made up to 3 days ahead of time when refrigerating, or up to 1 month ahead when freezing. Just make sure to cool them well before stacking for storage. Once cooled, insert a piece of wax paper or parchment paper between each crepe. Wrap well in plastic wrap in an airtight fashion.To Make Crêpes:• Mix a smooth batter in a food processor or blender.• Preheat the pan to medium to medium-low heat.• Spread the batter on the pan evenly.• Turn when edges are drying and center bubbly.