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food, drink, monkeys, and beats from the dairy air of mondovi, wisconsin, the streets of minneapolis, and the sands of bondi beach, australia
SPEAK...
AIM is pntyrdr1 Email Seppo: kris dot sipe at gmail dot com
EAT ME!!!
Beef Bourguignon
Bitchin' Baked Paella Risotto Magic Stuffed Salmon Chicken Wild Rice Soup Chili Prawn Penne 3 2 1 Spatchcock! Tomato Basil Fettuccine Chili Con Seppo Blueberry Boat Roast Marinated Buffalo Mozzerella Grilled Swordfish with Mango Salsa Miss. Highco's Creme Brulee
ON THE IPOD...
 Sufjan Stevens - Come on Feel the Illinois
  The Hold Steady - Separation Sunday
 Nickel Creek - Why Should the Fire Die
FOR THE BOOKCLUB...
PREVIOUSLY ON...
GG Gone Wild
Birthday Photo Bonanza Party is the Word The Good, the Bad and the Birthday Mischa's Bits The Memory of Running Winter Wonderland Swellin' Orwellian Stop or Oberst!!! Modelling for Dummies
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WHERE?
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CREDITS:
 
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Monday, June 06, 2005
Miss. Highco's Raspberry and White Chocolate Creme Brulee  It's been a long time comin, but me thinks now that winter is upon us, it's time to start cooking again here on the Raider. Every good chef needs an agent 99, and this Seppo was lucky enough to have his over for some 321 Spatchcock. She came armed with her blowtorch, and whipped up the most wonderful little treats ever! On our second attempt, we learned that it is a good idea to avoid cooking the Brulees in an oven containing a 3.5 Kilo pork roast. Make sure you cook these babies by themselves, or the temp won't be right. Get crackin' kids!!!Ingredients: 400 ml cream 4 small egg yolks 4 Tbsp sugar1 tsp Vanilla 50g white chocolate Raspberries (fresh or frozen) Extra sugar Method: Chop white chocolate into small pieces. Heat cream until steaming and whisk together with chocolate. In separate bowl whisk together yolks, sugar and vanilla. Whisk cream mixture into egg mixture. Place 5-6 raspberries in base of 4 ramekins. Pour over cream mixture and place in a roasting pan. Fill with boiling water until half way up the ramekins, and bake in 180 degree oven for 30 mins, or until firm on the sides and still wobbly in the middle. Leave until cool and then refrigerate until ready for dessert. Sprinkle top of crème brulees with sugar (approx 1/2Tbsp each) and use either a chefs torch or put under very hot grill until brown. Leave to set in the fridge for 10 mins. 
... Seppo 3:49 pm...
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