yields 3/4 cup

ingredients

1/2 pound butter, chilled

4 cloves of garlic

3 shallots, chopped

4 cups late vintage port

1 cup red wine vinegar

Salt and freshly ground pepper

procedure

In a medium saucepan heat 1/4 pound of butter over medium heat, add garlic and shallots and cook stirring often, until softened, about 2 minutes  Add the port and red wine vinegar, bring to a boil over medium-high heat and reduce by half.  (Sauce can be made up to this point and kept refrigerated for up to 5 days) Reduce the heat to low.  Whisk in a piece of butter at a time, make sure to keep whisking until the butter is incorporated in the sauce before adding more. Strain and taste and season if necessary with salt and freshly ground pepper.  Keep warm until ready to serve.

Yields 6

 

Ingredients

1 1/2 cups corn (3 ears of corn)

1 cup heavy cream or to cover corn

2 each eggs

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

4 ramekins (4 ounces), lightly butter

 

Procedure

Preheat oven to 300°F. In a medium saucepan combine the corn with the cream and bring to a boil over medium heat.  Reduce the heat to low and cook slowly until the corn is soft, set aside and let it cool.

In a blender puree the corn and cream adding the eggs one at a time.  Season with salt and freshly ground pepper.  Strain through a sieve.  Pour the mixture into the ramekins, set the ramekins in a baking dish and set in the center of oven, pour enough water to cover 1/2- inch on the sides of the ramekins.  Cover the pan with aluminum and bake until set, 1 – 1/2 hours.

Remove from the water bath.  To serve run a knive around the inside of a ramekin, and unmold into the plate.

If not using immediately cool the flan completely, cover with plastic wrap and refrigerate.  To reheat uncover and place in a water bath to simmer over low heat for around 20 minutes or until warm.

 

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