Egg Custard Pie

Egg Custard Pie

Currently my favorite pie. (Until a find a killer apple pie recipe). Simple.. I say that a lot... creamy.. eggy. And I don't use milk. Normal custard is eggs and milk. So lets do this. 

Ingredients
-3 Eggs
-2 Cups Heavy Cream
-3/4 Cup of sugar
-Vanilla
-Frozen Pie crust

Creation

So yeah, why no milk? Its richer and creamier.... and I didn't have milk on hand. I'm a resourceful chef. "How do you not have milk but have cream?" Because the sky blue.. now back to cooking.. err baking... errrr mixing.

3 Eggs!

So to these eggs add the sugar milk and some vanilla extract and get to mixing!

Its about this time I realized the bowl was to small....

Mix Mix Mix. I don't know if this can be over mixed. Should figure that out. But yeah pour as much as you can in a 9inch pie shell and then pop in the oven. 

After 30min at 400.

Some may have problems with a soggy crust. To fix this take some egg whites and rub down the crust before adding the custard.

Not sure about the holes....

Yeah those were there last time I may this. Didn't detract from the taste cause it is my favorite pie.. for now... and...

Sea Trout over Risotto

Sea Trout over Risotto

Been missing fish. I usually have a high seafood diet and I just love fish. Lately I have been on an Asian food binge.. which is still on going... but I'm starting to break it, with stuff like this fish and risotto type-deal. Something I would consider simple... Yes risotto is simple, at least for me, and that is a later post...

Ingredients
-Sea Trout Fillets
-Arborio Rice
-Onion
-Wine
-Cream
-Chicken Stock

Creation

So the risotto type deal. Why 'type-deal?' Cause I realized I had no butter and didn't want to add cheese. Yes I'm one of those 'cheese and seafood don't mix' people.

Toasting the rice

It'll turn more translucent when it is done. Then add wine and let it completely boil away.

All boiled away.

Now to add the broth one ladle at a time, while constantly stirring. Meanwhile gotta get the fish going as risotto is best served right from the pan. 

Nice looking Sea Trout fillets seasoned with S&P

Scored so they don't curl. Don't you just hate it when fish curls? Well scoring will prevent that. Make sure your knife is very sharp or you'll end up putting to much pressure on the fish which mean you could cut to deep and then bad things happen...

See no curling...

But there is some sticking. Skin touch a part of the pan that the oil didn't cover. Make sure to cover the entire pan.

Yeah...

While this is finishing up time to finish the risotto type-deal, by adding cream once the rice is done and serve. Thanks to my skin fail I had to try and hide the skinless section so it would look good. It has to look good right?

Probably didn't notice the missing skin before did you?

Now that is simple.. right? It will be once I go into more detail about the risotto, because risotto is...

An Asian Dish

Some Sort of Asian Dish

Some sort of Asian dish? What's going on here? Well I have no idea what to call this. I just found cellophane noodles at the Hungry Store and was like.... FINALLY. And they were cheap. Cheap ingredients begets cheap products right? No not exactly, but today yes. So I just had to whip something up and this is what came out of the kitchen...

Ingredients
-Cellophane Noodles
-Shredded Pork
-Bell Pepper
-Carrot
-Anaheim Peppers
-Mushrooms
-Soy sauce
-Teriyaki sauce

Creation

Alright this is what I had on hand.

Yeah. I'm gonna force myself to like mushrooms..

Now to begin the chopfest and yes that is the leftover shredded pork from Mini Egg Rolls

And all chopped up now.

First I got a pan hot and threw in the onions and carrot cause they always go first... Onions I hoped to make fall apart and carrots actually do take the longest.

Colorful.

Let that go a little bit and then add everything else... 

Vewwy Colorful.

Then I added soy sauce, teryaki sauce, stuff I'm probably forgetting.. like ginger. Somehow I managed to forget the ginger. I dunno... I was a little to happy to be having glass noodles... which I also didn't even take a picture of.... 

And that is that. (Notice the mess... food be flying!)

Toss that with some glass noodles and done. Definitely felt like an Asian dish type-deal. 

 

Mmmm.. still have a little color.

Now the leftovers are even better cause the juices and sauce get absorbed and everything intensifies. Definitely the best leftover I have had from something I made... though I usually don't have leftover from...