homemade dulce de leche

Posted on by
Reply

homemade dulce de leche, oops

Guess what, guys?! This weekend, we’re going to make dulce de leche. Or maybe cajeta. Or maybe both.

Step away from the cupboard; I don’t mean like that, the way we’ve always made it. It’s time to break up with the can of sweetened condensed milk; it’s us, not it. Because I’ve tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that’s already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes. And no, I am not being melodramatic; you’ll see.

vanilla bean, canela, goat's milk, sugar
to begin, milk, sugar, vanilla, cinnamon

It’s the perfect weekend project because you’ll want to set a couple hours aside, but only about 20 minutes of it will require actual work. Plus, the Polar Vortex came back to mock those of us who didn’t take the first one seriously enough to invest in all of the silk, thermal and Gore-Tex left in the city, or so it seems this week, and really, it wants you to stay inside and cook. And it’s now late enough in January — a month that included two soups, one salad, a dairy-free dessert and a whole-wheat muffin, seriously, Resolutions, I did my time — that you’re probably ready to reintroduce decadence (or, at least refined sugar and carbs) in measured quantities. I think this is how you should do it.

approximately 15 minutes inapproximately 30 minutes inapproximately 45 minutes inat approximately the 60 minute mark

… Read the rest of homemade dulce de leche on smittenkitchen.com

© smitten kitchen 2006-2012. |
permalink to homemade dulce de leche | 123 comments to date | see more: Candy, Photo

How To Remove an Avocado Pit with a Chef’s Knife — Cooking Lessons from The Kitchn

Posted on by
Reply
Pin_it_button

Removing the pit from an avocado is one of those supposedly “easy” food prep tasks that we think could actually use a little explaining. How do you hold the avocado still? Do you have to use a chef’s knife? How do you keep from cutting yourself? If you’ve never done it before, all of this can definitely feel a bit scary! Well, here’s a close look at how we do it so the next time you’re faced with an avocado, you know exactly what to do.

READ MORE »

5 Ways to Use Up a Bunch of Scallions

Posted on by
Reply
Pin_it_button

Scallions (a.ka. green onions, a.k.a. spring onions) tend to languish in my fridge. I know you can keep them fresh for quite a while and even regrow them once they go limp, but still — my crisper drawer can be a dark and scary place.

The problem is really that most recipes only ask for one or two scallions at a time — what to do with the rest of the bunch? Let’s collaborate. Here are my top five ways for using up those green stems, soon to be duct-taped to my fridge door. What are yours?

READ MORE »