A Menu for De-stressing

Being an adult is hard! Between work and making long term decisions, there is no time to rest!  Both my Dearest and I had a stressful week and on Friday, we decided it is time to take a break and enjoy each other's company.  We went out grocery shopping, cooked and enjoyed a movie.  It was a needed break from all the stress triggers. I hope you enjoy your time with your love one.

Our menu for dinner was "Tortellini with Jonesville sauce" as the entrée and "Green Tea Creme Brulee" as the dessert.  I'm calling the sauce "Jonesville Sauce" is because I had a similar dish at Jonesville Store and it inspired me to make it for my Dearest.    

I am a big fan of desserts. my Dearest..not too much... but he loves Creme Brulee.  The first Green Tea Creme Brulee we had was made by him and I LOVED IT! It was perfect.  

Usually creme brulee is baked in a water bath but I was not sure if my glasses can handle the oven so I steamed it instead.  It was easier and still had the creamy custard texture.  I'll be using this technique from now on.  You'll need a big pot/wok and a steamer.

Tortellini with "Jonesville" Sauce

Tortellini with "Jonesville" Sauce (serves 2) 

1 package of fresh Tortellini*

1/2 grilled sweet onion

1 1/2 cup sliced baby portabella mushroom

1 1/4 cup frozen corn 

2 cups heavy cream

2 tablespoons of oil

1 tablespoon flour

salt and pepper to taste

Cayenne pepper (optional) 

1. Cook the Tortellini according to the directions on the package.

2. Heat a skillet with the oil and sautee the mushrooms until it is golden brown. 

3. Add the onions and sautee for 1 minute.

4. Add the flour sautee until flour is brown 

5. Add the cream and corn and stir constantly until the sauce is thicken and creamy.  Salt, pepper, and cayenne (if using) to taste.

6. Strain the tortellini and toss it with the sauce before serving. 

* Check the serving size of the package or else you will end up with more than enough Tortellini

Green Tea Creme Brulee

Green Tea Creme Brulee ( adapted from Cook's Illustrated) 

(Serves 2)

1 cup heavy cream, chilled

2 tablespoons of granulated sugar

pinch of salt

1 teaspoon of Jasmine Green Tea

3 large egg yolks

2-4 teaspons of turbinado sugar or demerara sugar

1. Combine 1/2 cup cream, tea leaves, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves.  Steep the tea for 5-10 minutes. 
2. Boil the water in the pot/wok and arrange the ramekins/cups on the steamer
3. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

1. 
   
   

   

   Torching to caramelize the sugar

   4. Carefully place the steamer on the pot/wok.  Steam until centers of custards are just barely set and are no longer sloshy.  Steam for 20-25 minutes. 
   5. Remove from the pot/ wok and let it cool down to room temperature.  Cover with plastic wrap and chill in fridge for at least 3 hours (up to 4 days.)  When ready to eat, uncover and sprinkle a layer of turbinado/ demerara sugar on the top.  Carefully, ignite torch and caramelize sugar.  
   
   
   NOTES:
   If there is condensation on the top of custard, dab it dry before adding sugar to brulee.