Lemon Custard Pie

Lemon Custard Pie

Yes I love custard pie and now I'm making variations on it.. what!? Funny thing is I found a recipe for Apple Pie but still went back to the custard. Just cause it is just awesome. This one I just made on a whim. No measurements again so I shall do my best to step through this one.

Ingredients
-4 Eggs
-2 Lemons
-3/4 Cup of Sugar
~2 Cups of Milk
-Unbaked Pie Crust

Creation

Now to remember this. I think I got all the measurements right. First of all take on egg and separate it. The whites are used to 'grease' the pie shell. The yolk just gets thrown with the other eggs. So in a bowl we have 3.5 eggs.

It will be strained... stupid eggs

Add the milk, juice of the lemons and sugar and whisk. This will be strained because there always seems to be something that wont dissolve all the way.

Oooo.. shiny

The pie shell is brushed with the egg whites to keep it dry and then the strained mixture is poured in. 400 degrees for about 30min. Check when needed. You should know the drill.. stab your pie with a knife. Or since this is pie will poof could just wait till the middle poofs... but its not a clear cut as stabbing it.

Cooked tastyness

Oh the first slice of pie. Who really gives away the first slice... really?..

Half this pie was stolen the next day... seriously

Its just so hard to give away the first slice of...

Cinnamon Rolls (Revisted)

Cinnamon Rolls

I said I would do it and I have done it. Though I still have an affinity for the apple glaze. No other fruit will do... until I branch out and how often do I do that. Not very. For the record these taste much better than the first batch. Next time I write my own recipe.

Ingredients
-Flour
-Milk
-Sugar
-Cinnamon
-Egg
-Yeast
-Apple Glaze

Creation

Pretty much the same thing a last time. Make dough. Fill it. Roll it. Cut it. Rise it. Bake it, though next time I'm a do it my way from the get go. Gonna bake, then cut the dough, roll it, make it. I'm sure this will work.

Of course this time I still didn't follow recipe. As there isn't a sugar glaze. Too simple. And I love apples and as far as I know apples make it...

Cinnamon Rolls

Apple-glazed Cinnamon Rolls

So don't consider myself a baker nor do I bake a lot. However this may change that. Cinnamon Rolls have been on the list to make for years, but I just hate following recipes. Still diverted towards the end of this one, but yes cinnamon rolls! 

Ingredients
-Cinnamon
-Sugar
-Flour
-Milk
-Egg
-Apples
-Butter
-Probably something I'm forgetting

Creation

First dough made from scratch (aside from Chinese dumpling dough). Turned out quite well. After that it actually becomes quite simple.

Roll the dough out. Cover in cinnamon sugar butter mixture. Roll it. Cut it. Let rise. Bake. Done.

Apple glaze is.. well.. apples, butter, sugar. On top of a cinnamon rolls make this...

Rice Pudding

Creamy Rice Pudding

I have always wanted to make rice pudding.. along with risotto, but that is done already. I've always heard the texture is weird, but its rice.. not something terrible like coconut. That's right I said it. There will not (should not) be a coconut dish here. Blah. Anyways, back to the pudding.

Ingredients

-Rice
-Milk
-Sugar
-Eggs

Creation

Its actually much easier to make than I originally thought. Just a little time consuming. Next it will be made with medium or short grain rice. Its pretty much take cooked rice and add milk. Continue to cook so the starches from the rice come out and thicken it.

Then add the egg and more milk and do it again. Done. Well, done after it is finished with vanilla and butter to make this...

Celery Leaf Cream Soup

Celery Leaf Cream Soup

What? Celery leaf? Yes those leaves from celery you never use. I do, all the time actually, as celery is always in the fridge. Taste pretty much like celery... shocker! But without the texture of... well celery. But no, this doesn't taste just like a puree of celery. Its just a hint to add a little complexity.

Ingredients

-Celery Leaves
-Pasta
-Garlic
-Onions
-Milk

Creation

Looking at those ingredients it seems it should be really simple... and it is. Everything is minced.. besides the milk and pasta. Don't even think about it.

Pasta is pre-boiled a bit, don't wanna cook it all in a white sauce. Which is made with the minced stuff. Nothing special here.

Finished with a bit of the minced celery and then garnished with it. Now I don't usually use garnishes, but this one is edible and allows you to know what the flavor is of...

Potato and Sausage Chowder

Potato and Sausage Chowder

Breakfast time! Hungry me. I was feeling something comforting and it has been a while since I made a chowder. So I made my second favorite chowder. "Insert Meat Choice Here" and Potato! Yep.

Ingredients

-Sausage
-Potato
-Mirepoix
-Milk
-Flour
-Garlic
-Corn Oil

Creation

This one is done with a more french style of cooking. Starting with a mirepoix and making the actual chowder out of a Bechamel. Ooooo.. fancy. This also makes it a little more rustic.

So begin by sauteing the mirepoix in some oil and then toss in the flour. Cook out the 'flour' taste and then add the milk to make a light Bechamel.

Now its best to precook the potatoes if they aren't diced very small, otherwise you'll be simmering for a while. Which can build flavor though.

Now its time to savor..

Ham Macaroni

Ham Macaroni

Ever come home and find there is nothing on the stove. No fresh meat. Out of veggies. Leftover Ham and Milk from your soup and sandwich lunch escapade? What to do what to do? How about make a Ham Bechamel to toss with some pasta. Some good.. though if we use the fat from the ham to make the sauce then I believe it is a gravy... but who cares when it tastes good right? RIGHT?

Ingredients

-Deli Honey Ham

-Pasta
-2% Milk
-Flour
-Random pot of boiling water

Creation

This one follows the Poblano Penne recipe, except this time a Bechamel is actually used (Depending on where the fat comes from). Dice the Ham and get that in a pan on medium heat to render some fat or fry it in a little a  little butter. When you are satisfied with the doneness of the ham throw in some flour and make a roux.

Now would be a good time to get some pasta on the stove. Well not on the stove but in the random pot of boiling water.

Slowly whisk some milk in the ham roux mixture to create the sauce. Salt and pepper to taste and simmer while the pasta cooks. When it is done just toss and serve. Another simple...