Tag Archives: cooking

Candied Bacon and Brussels Sprouts

OH MY GOD I HAVE NO WORDS FOR HOW DELICIOUS THIS IS.

For context, I’ve never cooked brussels sprouts before in a method that wasn’t boiled. At least successfully. My attempt to oven roast them resulted in burned spouts. Yeah, I screw up now and again. But since I’d enjoyed spouts at my in-laws’, I was keen to try cook ’em.

I wanted bacon this morning, so I got up while the kiddlywinks were still asleep and decided to try Gordon Ramsay’s method of frying up bacon in a way he says he was introduced to in America: Fried, with sugar. So I dropped my bacon in my pan, without the olive oil (I figured the bacon would render out very nicely) added a small pat of butter and brown sugar (I tend to use brown in my household) and cooked it over lowest heat on my biggest burner, turning the bacon frequently. As it cooked, I remembered watching somewhere that brussels sprouts are best if caramelized. I figured, I’d try doing that with whatever was left over after I was done frying breakfast for myself and the oldest boyo. But first, I finished coating my bacon with that delicious bacony caramel by turning it over and over until it was silky and oh so tempting. It looked like jeweled ham.

So I chopped up a handful of brussels sprouts that I’d had in my fridge for the last week and fried it in that pan for four or five minutes and… let me tell you, I ended up eating up the spouts first over that beautiful bacon, which is that perfect addictive salty-sweet goodness that makes people love American Kettle Corn. Uhmf. They were gone before I remembered I was supposed to eat them with the bacon!

Oh. That black mass on my rice (because rice for the Asian!) is the caramel goodness scraped from the bottom of my pan after I was done. It was savory candy. DELICIOUS AND CRUMBLY. I even scraped it off the tongs.

Not the healthiest breakfast, but there ya go. As an occasional treat of a brekkie, it should be fine to indulge in once in a while.

Delicious Failure

So since it’s heading to New Year, we were preparing the food that should be started ahead of time – squeezed in between taking care of Jaenelle, of course. I had planned a cake for Christmas, but discovered we were out of sour cream, and the shops were all out of it as well. So we let the dry mixture sit in a bowl, and the melted butter was put in the fridge to be reheated later.

Turns out you shouldn’t use the microwave to re-melt the butter that’s already been melted. The fats stay separated. We figured this out only later though, because we poured the remelted butter into the cake mix and ended up with this:

It had boiled over and out of the pan, resulting in a very buttery pudding…thing. It’s still very delicious though and rich, and with a bit of whipped cream on top, it’d be perfect. So we’re enjoying our delicious failure, as it’s already nicknamed. ^_^ By flavour, it is redeemed!

Trying something new

Mocha Chiffon Roll Cake with Mocha Italian Meringue Buttercream

So tomorrow is Brandon’s birthday, and I decided to make a mocha chiffon cake roll using¬† this recipe. It was me trying out new things, all things I haven’t done before: chiffon cake, roll cake and Italian meringue buttercream – all things I was scared to do because they’re easy to mess up. I’m happy to say that my fears were overcome! I’m still not super awesome at frosting the cakes, and the roll wasn’t very smooth in rolling, but from the nibble of crumb that I had, the cake is delicious, and it was sooooo fluffy!!!

It’s a Filipino style mocha cake – there’s no chocolate involved here.

We’re having fried chicken for the lunch; it’s marinating in buttermilk right now; and then I’ll be making cookies and cream cake for Vincent (well, devil’s food sponge with cookies and cream cream cheese frosting.)

Looking forward to having the roll cake tomorrow!