Maybe now's the time (without boring you too much) to go back in time and reflect about why I started this blog and who influenced me to start it. As my about page says, I started this to keep a journey of my culinary adventure and to meet others who are also passionate about food. As for the initial format, I wanted to emulate Ree at the Pioneer Woman and do a step-by-step approach. Pictures are so helpful when you're starting to cook because there's a visual play-by-play to guide you in the kitchen. I'm doing an okay job of that now (I think) but I hope to improve in the future. As for the restaurant reviews, Jennifer at the Blissful Glutton was a huge influence. I started out reading her reviews and through Jennifer, I was able to find Gene, then Chloe, Buddha-san, Jimmy and so on. So if either of you guys happen to be reading this - thank you both!
Even after a year, the blog's still not where I want it to be - there's always room for improvement. I'm not satisfied with the layout (which I'll be changing sometime during my break), definitely not happy with my photos and my writing could use some improvement. Am I being too hard on myself? Possibly, but as a man obsessed with perfection, I'll keep striving to better myself.
Anyways, I'll stop boring you and get to the good stuff - baked Alaska. I've already admitted that I'm a Gordon Ramsay fanboy and this is another one of his recipes. I've made this in the past but it looked like shit (still tasted good though!) and it's time for a little update. This is an easy, show-stopper if you need to wow some guests at your Christmas party this year. I'm not lying folks - this is really, really easy! The other great thing about this dessert is that it can be prepared in advance. It freezes brilliantly and the flavor's still phenomenal. You didn't think I'd celebrate my blog's birthday with a regular cupcake did you?
Oh, I'll post the winner of my giveaway after I'm back from my last final later today. Happy eating!
Baked Alaska
Adapted from Gordon Ramsay's F Word
Ingredients:
- 3 egg whites
- 3/4 cup of sugar
- 100mL of water
- 1 teaspoon of lemon juice
- some type of cake/bread
- ice cream of your choice
- raspberries
- raspberry liquor (can omit)
*You can get really creative with this dish but make sure the flavors work together. You don't want Cherry Garcia paired up with I don't know...banana bread
*You can get really creative with this dish but make sure the flavors work together. You don't want Cherry Garcia paired up with I don't know...banana bread
1) First, prepare the ice cream. Line a ramekin with cling film and scoop in slightly softened ice cream. Once the ramekin's filled, cover the ice cream with the excess plastic wrap and freeze until you need it.
(fill like so)
(then cover it up)
2) Using a cutter that's about the same size as the ramekin/ice cream, cut out 2 portions of cake. You want each cake to be about 0.5" inch thick or so. Set aside until you need it.
3) Next, make the Italian meringue. Add the 3 egg whites and teaspoon of lemon juice to a bowl. Whisk until it's at soft peaks and set aside while you make your syrup.
4) Add the sugar and water to a sauce pan and let that come to a boil. Let the sugar dissolve completely. You'll know it's done when it starts making big bubbles like the picture below. Slowly drip the sugar mixture into the egg whites while still whisking. The hot syrup will start to cook the egg whites and they'll double in volume. The end product should be a bright white, glossy meringue.
(big bubbles around the outside)
5) Place a piece of the cut out cake in the middle of the serving plate with a cutter. Top the cake with raspberries and drizzle a little bit of raspberry liquor over. At this point, you can remove the cutter.
6) Take the ice cream ramekin out of the freezer. Warm the ramekin with your hands by rolling it around until the plastic wrap comes out easily. Unwrap and place the ice cream on top of the raspberries. Top the ice cream with the other piece of cake.
7) Working quickly (because it's ice cream and it's melting) go around the tower with the meringue using a spatula. Don't be shy - be generous on the meringue.
8) After you're done smothering meringue all over, fork it through to make it look rugged and festive. You can skip this step if you want but it'll look cool once we torch it so...DO IT.
9) At this point, this can be frozen until you need it for your dinner party. Regardless of what you plan to do, chill in the freezer for 10 minutes to harden it up a little bit.
10) When you're ready to serve, take the baked Alaska out of the freezer and using a blow torch, brulee the dessert all over making sure not to blacken the thing completely. Remember, "When it's brown it's cooked, when it's black it's fucked." - Gordon Ramsay.
11) Serve immediately.
Because I was taking pictures while cooking, the ice cream melted a little bit but this shouldn't be a problem if you're not taking step-by-step photographs. Here's that amazing cross-section again.
6 comments:
What a spectacular way to celebrate your blogiversary! Well done, Sean! :)
Congratulations on your 1 year blogsoversary! :) The step by steps are very helpful and it looks delicious!
Wow I am so impressed! I don't have a blowtorch so I can't make this, but man, it really is impressive. I always thought these were baked because of the name. Congrats on your 1-year! :)
Wow...that looks fantastic. It's amazing how fancified using a cooking ring can make your food! The presentation on this dish is outstanding and the pictures are great.
I'm all for self-depricating humor, but you don't give yourself enough credit on your photography and writing skills.
Wow, so easy, but it looks spectacular! I may have to try making these for Christmas. And this quoote? "When it's brown it's cooked, when it's black it's fucked."
My new mantra.
Oh! Almost forgot--I'm new to your blog, but Happy Blogiversary!
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