Quote To Note

I want to have a good body, but not as much as I want dessert.
~Jason Love

Desserts- Creme Brulee

Creme Brulee- it's time to find out what this extravagant-sounding dessert really is!

The literal translation of creme brulee is "burnt cream". It is a cold custard with a crunchy, delicious layer of caramelized sugar on top. With origins from England, this dessert is an infallible way to impress guests, friends, and family alike, not to mention satisfying your own sweet tooth. There are four main ingredients found in creme brulee recipes: heavy cream, granulated sugar, vanilla bean (or in some recipes vanilla extract), and egg yolks. You will need ramekins to serve this decadent dessert in, and although it is not necessary, fresh fruit and mint are a great finish for a delicious creme brulee.

Give it a try, then enjoy!

Recipe for You- Vanilla Creme Brulee

Vanilla Creme Brulee

Ingredients:
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream

6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar)

Directions:
Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Produce Lesson- Yukon Gold Potatoes

The yukon gold potato is common and well known in the potato world. But why? This yellow potato produces a very high percentage of size A potatoes, the largest and most desirable size of potatoes! The flesh is buttery tasting and delicious baked, boiled or french fried. Yukon gold potatoes also retain their beautiful color when cooked, just another added bonus to this near-universal spud.

Confidence

Confidence and enthusiasm are the greatest sales producers in any kind of economy.

~O.B. Smith

Produce Lesson- Gem Russet Potatoes

The gem russet potato- introduced in the late year of 2000! This potato tends to steer clear of any physiological defects such as growth cracks and hollow heart. Gem russet potatoes are a great fit to frying, baking and mashing. Considered a high quality potato with a rich earthy, nutty taste.

Produce Lesson- Norland Potatoes

Red, round, delicious and easy to peel...what a combo! The norland potato is a low starch potato which makes it perfect for frying, mashing and boiling. Many choose to leave the beautiful red skin on during cooking for a splash of color to a dish, but the choice is yours. If you have a tendency to hang on to potatoes for a long time, this is a great potato to invest in for it stores quite well.

Can't decide what to do with your norland potatoes? Try cutting clean potatoes into even-sized pieces, brush with vegetable oil, sprinkle with salt and herbs, then place in a roasting pan and bake in a 425 degree oven for about an hour until tender- simple and delicious.

Produce Lesson- Russian Banana Potatoes

This potato is waxy and moist and range in size from about two to five inches long with a one inch diameter. Russian banana potatoes are, naturally, yellow and banana shaped! They are perfect for steaming, baking, or boiling. While some believe this potato is fantastic for a salad, others claim they are the perfect partner to a piece of meat. Store potatoes in a cool, dry place to preserve the delicious flavor of the russian banana potato!