This has nothing to do with food but-

Yes, this isn't about food, but this is too cute not to share. Are you cuddling properly? I've always considered myself an aggressive snuggler, and am pleased that there's something for everyone here.

http://www.buzzfeed.com/expresident/most-important-cuddles-of-all-time

Read up, y'all!

Modern art and sweets

Here is a little food for thought for your Monday!

What do desserts and modern art have in common? Everything. Especially if you work for the San Francisco Museum of Modern Art. Here I was thinking that American flag cakes were awesome, and I had no idea that Caitlin Freeman was making modern cakes.

Check out this NY Times article for the sweet deets. 

Dulce de leche

I have encountered dulce de leche on various occasions, and have been impressed by its silky smoothness each time. The first time I was in Spain and I asked the waiter what it was. He said in broken english, "ehm, sweet of milk", and it wasn't until I tried it that I realized he meant caramel. The second time was in the form of a glorious tres leches cake, and afterwards I realized that I needed to be able to make such a delicious confection on my own. It was a good thing to realize this because- it is stupidly easy. It is not hard in an obvious way- rather it poses a technical challenge of not burning yourself with hot water. 
 There are several ways to make dulce de leche- stovetop, microwave, and oven. The oven is my preferred method, as it is less time-consuming, and yields silky smooth caramel. Many milk based desserts, like flan and crème brulee are baked using water baths, because it offers a second alternative source of heat in the oven that is more gentle. The oven method requires sweetened condensed milk, and make sure that you use that instead of evaporated milk- they are right next to each other at the grocery and look very similar! 

In the pale- dulce de leche after one hour. 

Shall I make a list of delicious ways that dulce de leche can improve your life?

-          Crepes with dulce de leche and toasted pecans- magnifique 

-          A filling for sandwich cookies

-          Spoon.

-          A dip for apple slices and other fruits

-          Spoon.

-          Toast, perhaps joined by nutella. 

Water bath, or bagna cauda. 

from www.bakersroyale.com 

Ingredients:

1 15 ounce can of sweetened condensed milk 

1 medium sized loaf pan, or pie tin 

hot water bath 
aluminum foil 

Directions: 

Open can, and pour into tin. Sprinkle kosher or sea salt lightly over the top. Wrap tightly in foil, and place in  roasting pan or casserole dish. Carefully fill up the larger dish with hot water until it is 3/4 up the dulce de leche dish. Bake at 425 degrees F for 60-90 minutes, and check up on the level of the hot water bath, refilling as necessary. It is helpful to have a pot of simmering water on the stove for this. Bake until brown and caramelized, and let cool to room temperature before storing in the refrigerator. 
To bring to room temperature: microwave or place in a saucepan with water filled halfway up the jar, and simmer until dulce de leche is heated. 
Dulce de leche will last in the refrigerator for up to three weeks. 

Hardboiled eggs- the hard facts.

I don't know about you, but I sort of associate hardboiled eggs with summer. Not the first thing I think about of course, but it's down there on that list of grilling, swimming, and suntans. Seemingly without rhyme or reason, some days they peel easily, and other day most of the egg white comes off with the shell, leaving me with ugly eggs. Then there's the 
green ring around the yolk (accompanied by a sulfur smell), the dreaded mark of overcooked eggs. These are big problems, people.

Why are eggs hard to peel? The egg white, or albumen, as it is known in some circles, is naturally low in PH. This basic quality makes it stick to the egg shell, making it hard to peel. The albumen becomes more acidic with age, which makes them easier to separate from the egg shells. In addition to this, there is a small air pocket (at the fatter end of the egg) which gets larger as the egg gets older, due to moisture leaving the egg. The larger the pocket the more separation between the egg white and shell. So ironically, older eggs (within reason) are better for boiling. If you boil fresh eggs you may want to consider adding a half teaspoon of baking soda, which will raise the PH of the egg, making peeling eggs a cinch. Downside? Subtle sulphiric smell. I personally have never noticed it. ½ teaspoon shouldn't be enough to stink up your eggs. 

Other sworn by tales passed down include:         

- Adding salt to the pot to make the eggs easier to peel

- Adding a little bit of vinegar or lemon juice (in case the eggs crack, it will help the spilled egg white to coagulate and set faster)

- Some people poke a tiny hole in the bottom fat end of the egg, which releases the air in the pocket. Keep in mind it is just enough to poke a hole in the shell, not through the egg itself. When the eggs are boiled this allows the expanded heated air to escape the egg without cracking the shell. 

My favorite methods are:

- The aforementioned 1/2 teaspoon baking soda, especially if boiling fresh farm eggs

- Immediately putting the eggs in ice water to stop cooking, and make the eggs easier to peel (make sure you crack them- see below)

- Spilling the boiling water after cooking, and gently shaking the pot to crack the eggs before adding cold water. This will allow the steam to escape the shell, allowing for easier peeling.

          

Perfect Hardboiled eggs

Instructions:

Place eggs in a pot, and add enough water to cover them one to two inches. Make sure the eggs are not too crowded.

Bring to a gentle boil, and gently simmer uncovered for 9 minutes. Remove from heat and pour the water out (carefully!), and then gently swish the eggs in the pot to crack them. This will let them steam, loosening the shells, and is my personal best bet on easy peeling. Put cracked eggs into a bowl or same pot with cold water and let cool. You might pour in some more cold water after a few minutes as the eggs will heat up the water.

Photo credit 1: .::RMT::. / Foter.com / CC BY

Photo credit 3: cobalt123 / Foter.com / CC BY-NC-SA

Sometimes you just need bacon.

       This week I had delightful company over, and it became necessary for bacon. I don't know about you, but bacon is something out of the ordinary. People coming over? Let's make bacon. Did I do a really good job at something and want to celebrate with a super awesome salad that has some bacon in it? You bet. Something was lacking though this past weekend, something just wasn't right. This may sound odd, but buying a ball of fresh mozzarella was this weekend's game changer. It all came together in the form of a bacon-egg-cheese sandwich- at once classic and egalitarian, a beacon of energy and delight to the pre-caffeinated weary. It's just so satisfying!  

Mozzarella di buffallo- one of the best things in the world. 

Fresh mozzarella is one of the great pleasures of life. It gives us classic Italian caprese salads, adorns our sandwiches, and melts in a lava-like hot mess when melted, enveloping everything it touches in a silky sheen of goodness. It is a little on the pricy side (or not if you're not a musician), but as the kids these days say, YOLO (you only live once). I know that I personally would be remiss at the end of my life if I knew I could have had more fresh mozzarella and had chosen not to.

 From top to bottom this sandwich is messy layers of zippy dijon, fried egg, bacon, roasted tomato, melted fresh mozzarella, and perhaps a hit of mayonnaise or aioli, if that's what you're into. It is messy, delicious, and will cause you  to kiss the cook- repeatedly. Use caution. 

Bacon-Egg-Cheese
Ingredients:

- Bread rolls/hamburger buns/use what you have
- Eggs- cage free/humanely fed treated
- Bacon*
- One tomato, cut into slices (on the thicker side)
- Dijon mustard (or your favorite mustard)

* At the risk of sounding presumptuous and annoying, may I suggest buying bacon, and meat, from farms that humanely treat their animals? Although any cruelty to any animal is shameful, pigs tend to be treated the worst among animals farmed for consumption. I encourage you to do some research on this for yourselves, and check the labels on the meat products that you buy.  


Directions:

Make the bacon first, and then cook the eggs in the bacon grease (this is not an every day kind of thing). While the bacon and eggs are cooking, toast your buns ; ), and prep your ingredients. Assemble, and enjoy! Keep in mind that this is a very loose recipe-eyeball it and use the ingredients that you have. The better quality the ingredients you use, the better sandwich you will get. Best shared with good company on a lazy Sunday morning.

Additions:

- Sriracha sauce- that's cool if you're into it
- Mayonaise/aioli
-  Extra sharp cheddar cheese, any good melting cheese
What are your favorite additions to such sandwiches? Drop a suggestion and let me know your thoughts!

2nd Photo credit: jypsygen / Foter.com / CC BY-NC-ND