This week has been one heck of a ride. Lot’s to be excited about and lots of future adventures on the horizon that I’ll be blogging about. I’ve been doing some “copying” lately with regards to recipes and, well, famous paintings. Learn from the best right? Sometimes creativity is playing around with other people’s ideas–make sure and give them ALL THE CREDIT, of course.
Another thing…I failed at a scratch banana cream pie. I noticed that I had extra whip cream and some bananas (about to go bad), so why not attempt it? It turns out that cooking custard and getting a desirable consistency is something only genius cooks with arcane culinary and mathematical skills can master.
Here is my pie. But I won’t ruin your moment and display the runny, slushy middle. It tasted AMAZING. Impeccable freshness with a deliciously thick homemade graham cracker crust. However, the consistency of the filling was WAAAY off–even after allowing it to set for 6 hours uncovered in the fridge.
Making a “firm enough” custard filling is one of those precarious situations. You better not undercook or overcook it and it has to be done accurately within 5-7 minutes on your stovetop. You have to stir rapidly during the boiling process (no distractions or multi-tasking). Oh, and don’t let your custard brown on the bottom of the pan during your 5-7 minute boil. It’s very difficult to achieve a decent result because the parameters are so strict. Don’t accidentally scramble the eggs either–you’ll get lumps.
I don’t want any liability or litigation, so I won’t be posting this banana cream pie recipe here. I will give the taste of this pie an A+ but the consistency an F–it was very creamy (no lumps) but it just wasn’t firm enough. My daughter keeps asking for more–so we’ll be eating it over the next couple days.
After my pie failure, I decided to go for something easier. How about cold brewed coffee? I had been skimming over the Pioneer Woman’s cookbook and noticed her recipe. I basically followed her General Plan for iced coffee.
I used a very dark coffee bean (Rwandan Coffee beans) and ground them up. Then I scooped 3 large cups of my freshly ground coffee and dumped them into a glass bowl.
Next, I poured 6 cups of COLD water over the coffee grounds and gave it a quick mix with a spoon. Finally, I covered it in plastic wrap, set it on the counter top and let it brew for over 12 hours.
Once the 12 hours were up, I found a bigger glass bowl, a sieve and some paper towels. I strained the ground coffee mixture through the sieve and about 2-5 layers of paper towels (yes, this will take a bit of patience but I promise it works as a PERFECT FILTER and I didn’t get a single stray coffee ground in my final brew!
I poured the cold brewed coffee into a juice dispenser and let it chill in the fridge over night. My only regret is that I didn’t make enough!
Let me tell you, this is the BEST CHILLED/ICED/COLD-BREW COFFEE I’VE EVER TASTED!
Just fill a glass with ice cubes, decant your brewed coffee into the icy mix and dribble in some half and half and a spoonful of sugar (or don’t). Either way, its just luscious!
I thought that the dark roast would be too-overpowering, but it wasn’t at all. It just tasted rich…deeply flavored even after a splash of half and half.
Another thing that I’ve been doing this past month is trying to paint, “The Yellow Christ” by Paul Gauguin. The Yellow Christ has always been one of my favorite paintings of all time. I just find the color scheme breathtakingly original. Gauguin is definitely one of my favorite painters–one of his paintings sold for 300 million in 2015–just to give you some perspective of his classic popularity and talent.
Here is my version:
We’re also working on another acrylic painting (this one, 100% my own idea) with my little painting helper beside me!