Ouran Day with Marlow

     Hello there, viewers.

     It's been a little while since my last post.  The only excuse I have for this, is because I've been lazy.  Fie upon me.

     I had quite a lot of fun the other day; my friend Marlow came over on Wednesday, and spent the night.  Occasionally, we choose a theme for the days we spend together, and this time, it was Ouran High School Host Club. 

     For those of you who aren't familiar with it, Ouran High School Host Club (otherwise known as Ouran, or O.H.S.H.C) is a Japanese anime about a studious, hard-working girl who's somewhat financially disadvantaged, who manages to gain a scholarship to a prestigious academy called Ouran.  Instead of having the quiet high school life she anticipated, she accidentally becomes indebted to a group of wealthy school boys who are part of a very unusual club, and is therefore forced to join them in their shenanigans. 

      It's facetious, and entirely nonsensical, but Marlow and I enjoy it.  We never tire of discussing the best scenes, and the ridiculous scenes, and our favourite characters, and our dozens of little inside jokes pertaining to it, and so on.  It's quite nostalgic for us, as it reminds us of the early days of our friendship.  Cheers to the good old days. 

     Now, when watching Ouran, it is impossible (at least we find it so) to watch it without coffee, Asian noodles, green tea, cake, and Bossa Nova drinks.  If you are familiar with this series, I think you'll understand why.

 

 

It was a fun little tea party we had.  The cups we used are part of a Japanese tea service my mum bought for me from a local antique shop, and the pretty spoons were part of a set from Avon, that were part of my grandma's spoon collection.  More nostalgia...

We had a jolly-good time reliving this little "tradition" of ours.   We have a great many traditions; long may they live and prosper.

Here's Marlow and I, being loons.  See that?  I didn't even have to censor out our faces.  Mobile phones...

Chocolate Pots de Crème

     Pots de crème (pots of cream) is one of my favourite desserts.  It's quite similar to crème brûlée, but without the topping of broiled sugar.  It's very versatile, and can be made in many flavours.   This particular recipe results in a lovely "death-by-chocolate" experience.

• 2/3 cup semi-sweet chocolate chips
• 1 cup half-and-half, or cream (I generally use cream)
• 2 egg yolks (just the yolks, mind you)
• 3 tablespoons sugar
• 2 tablespoons Irish cream such as Bailey's, if desired.  (I opt in favour of this addition)
• Dash of salt

     Heat oven to 350 degrees F.  Heat chocolate chips and cream in a pan, stirring constantly until chocolate is melted and the mixture is smooth; cool slightly.  Beat remaining ingredients; gradually stir in the chocolate mixture (start by adding only a few spoons full at a time, before adding in the rest.  This process is called tempering, and results in smoother texture).  When the mixtures are well combined, pour into four 6-oz ramekins (small, ceramic baking dishes).  Place ramekins in a baking pan.  Pour boiling water into pan half-way up the sides of the ramekins.  Bake for 20 minutes; let them remain in the pan until the water cools, then remove them and refrigerate for 4 hours.

     Since I needed more than four to share with my family, I doubled the recipe.  While they were in the oven, I and whipped the remaining cup of cream with about a tablespoon of sugar, and a teaspoon of vanilla, and then I sliced and sweetened fresh strawberries.  Before I put the desserts in the refrigerator, I added about 4 strawberry slices, and a tablespoon or so of whipped cream to each.

Cajun Mac 'N' Cheese

     Here's another recipe I'm keen on.  T'is rather a cut above a box of Kraft macaroni and cheese.

• pinch of salt
• a package of "wagon-wheel" pasta (I used fiori, which is similar in shape and size)
• 2 tablespoons of olive oil
• 6 oz diced andouille sausage (andouille is hard to come by in my area, so I substituted with a package of ground Italian sausage)
• 2-3 thinly-sliced scallions
• 1 cup chopped roasted red peppers
• 1 tablespoon Cajun seasoning (I use a brand called "Slap Ya Mama".  If you cannot obtain any, the seasoning is merely composed of salt, garlic, black pepper, red pepper, and white pepper)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup buttermilk
• 8 oz cubed sharp cheddar (more or less, as you please.  I prefer more)

 
     Boil a pot of salted water.  Cook pasta about 1 minute less than directed.  Reserve 1 cup of the pasta water, and drain the rest.  Meanwhile, combine olive oil and sausage in a large skillet; cook over high heat, stirring until brown.  Stir in the scallions and peppers until soft, about 3 minutes.  Add spice and flour; cook and stir for 2 more minutes.  Whisk in milk and buttermilk and continue whisking until sauce is thick.  Add the pasta, cheese, and reserved water to the skillet.  Reduce heat to medium-low, toss the pasta in the sauce, and cook about 1 more minute.

Bolognese

     Good morrow, viewers all.

     Fairly recently, before the unseasonably hot weather assaulted my town, I pulled out my recipe book, and made a few of my favourite dishes that I had not made for quite some time.  I shall share them with you.

     This first one, bolognese, is an Italian sauce, served over pasta.  While it is common where I live to serve bolognese with spaghetti, and other various types of pasta, it is traditional, and more practical, to serve it with egg noodles, which hold up much better under this thick, hearty sauce.

• 1 package ground beef (half of it can be exchanged with ground Italian sausage, if desired)
• 1 package diced pancetta (a cup of diced ham may be substituted)
• 3-4 carrots
• 3-4 celery stalks
• 1 onion
• 5 tablespoons tomato paste
• 1 jar Italian pasta sauce
• 1 cup whole milk, or half-and-half (less, if desired)
• 1/2 cup still, dry white wine
• salt and pepper to taste

     Cook the pancetta in a saucepan, or large skillet, and then transfer into a slow-cooker (crock-pot).  Finely chop the soffritto of vegetables, and add it to the pan.  Brown the ground beef slightly, and add it and the soffritto to the slow-cooker.  Add the wine, tomato paste, and sauce, adding broth, or water if the consistency is not as you desire it.  Let simmer until vegetables are soft.  (Meanwhile, cook the pasta until al dente (firm to the bite). Add the milk, salt and pepper to the sauce.  Drain the pasta, and toss it with the sauce, or ladle the sauce over individual portions (I personally prefer the former method).

     On a side note, I often omit the slow-cooker when making this, and simply keep to the large skillet.  It cooks much faster, and, in my opinion, comes out just as well.