Brandy Caramel Sauce

1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy or whipping cream
1 tablespoon brandy
1/2 teaspoon vanilla extract

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream, brandy and vanilla, and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Serving Size: 2 tablespoons. Calories 133, Fat 8g, Fiber 0g, Protein 0g

If you have trouble with your sauce thickening, as in it's not, feel free to whisk in a little cornstarch and continue to let it simmer for another few minutes. I'm interested to try a more old-fashioned salted caramel version.

Corn Chowder with Kielbasa

1 tablespoon butter
1 tablespoon olive oil
1 medium onion chopped, about 1 cup
2 tablespoons flour
2 cups chicken broth
2 cups milk
3 potatoes, peeled (or partially), chopped, about 3 cups
2 tablespoons chopped celery leaves
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon white pepper
3 cups corn, thawed if frozen
1/2 pound kielbasa (about 12"), halved lengthwise and cut in 1/2 inch slices

Heat olive oil and butter in large saucepan or Dutch oven and saute onions till clear. Stir in flour till it fully coats the onions and starts to brown slightly. Add potatoes, broth, milk, celery leaves, parsley, salt and pepper, stirring. Increase heat and bring to a boil, cover and simmer for 15 minutes, stirring once. Remove lid, adding corn and kielbasa, simmering another 10 minutes till potatoes are tender to fork. Serves 4.

Accepted!

On this nearly-record cold day, I pushed open the heavy front door to my building and took a deep breath as I pulled the circulars, Christmas cards and one white business-sized envelope from our mailbox. I'd received a confirmation of my application to Johnson & Wales only two days before. And now, another mailing from them. A rejection now that they'd seen my grades from high school? I peeled off layers of wintry clothing and squirmed in the nervous anticipation. And on opening found... an acceptance letter pending another small piece or two of the puzzle. And a list of vaccinations. (Has the list gotten longer for all students or are the ones working with food especially lucky?) Anyway, I rejoice and hope that I can pull it off. I need a new job in the next two months (with a M-F schedule), a heap of money for tuition and energy to go without a real weekend for the next two years. Huzzah!

And here's a snap of my dinner this evening. I will definitely need a new camera before I start school so I can create a portfolio.

National Flags Made Out of Food

"To get people excited about the Sydney International Food Festival and celebrate international food, national flags of participating countries were recreated using popular local foods of each nation." Here.

Recently I volunteered to be a recipe tester for Cook's Illustrated Magazine and I've just received my first recipe link. Before September 10, I need to cook a Creamy Parmesan Polenta and fill out an online survey. This will be a double challenge because I have never made polenta, though I do find it delicious. All I need now is a couple of hours and a few mouths to taste-test with me. I'm excited. In case you're wondering, we are permitted to post the recipe after it's been published in the magazine, down the road.

Swanky Stovetop Mac and Cheese

1/2 pound dry pasta (elbow macaroni, ziti, rotini, etc.)
1/2 cup chopped yellow onion
2 tablespoons butter
2 tablespoons flour
2 cup whole milk (OR 1 cup skim milk and 1 cup half-and-half)
1 1/2 cup grated or cubed Havarti with dill
1 1/2 cup grated or cubed Gruyere cheese

Optional: bread crumbs, tomato slices

Boil pasta according to directions, draining when finished. In large saucepan, melt butter, stirring in flour till bubbling and starting to brown slightly. Add milk, continuing to stir. As the béchamel sauce thickens, add cheese, still stirring until melted. Mix in pasta and serve, topping with either bread crumbs or tomato slices if desired.

The basic cheese rule applies, soft melty cheeses can be substituted for each other and stronger, more flavorful cheeses can sub for each other as well. This recipe is best with one of each.

Zucchini, Gorgonzola and Green Onion Quiche

Serves 6-8

1 homemade or refrigerated single pie crust
1 tablespoon butter
2 medium zucchini (3/4 lb total), halved lengthwise, then cut into 1/8"-thick slices
1 green onion (scallion) stalk, chopped
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1 oz mild cheddar cheese grated (1/2 cup)
1 oz Gorgonzola cheese crumbled (1/2 cup)

Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Line pie crust with doubled sheet of foil. Bake for 10 minutes and remove from oven to cool. Reduce oven temperature to 350°F.

While crust bakes, melt butter in 10" to 12" skillet. Add zucchini, green onion and salt and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes.

Heat half-and-half and pepper in a 1-quart to 2-quart saucepan until mixture starts to simmer lightly, then remove from heat. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in zucchini and cheese and pour into pie crust. Bake until filling is just set, 25 to 30 minutes. Let quiche rest in dish on cooling rack for about 20 minutes.

This recipe started as one from Gourmet Magazine, circa 2005, but I made enough changes to consider it my own. Unlike some of my other quiches, this makes no attempt at being light and healthy, and instead is rich and creamy. Enjoy in moderation as my mother would say.