My triumphant return

Alright . . . I guess the title is overkill. I just don't get to use the word triumphant often and it sounded good.

Once again I return from the deep, dark, sucking hole of life to my food blog. I've missed it. With grad school, it is almost next to impossible to have a lot of fun. It's too time consuming. But I only have two classes left so at least the end is in sight.

I'm on a food kick. I've made chicken Marsala and a Parmesan risotto this week. All of my current desires are food related. I want a kitchen torch (I will make creme brulee and s'more cupcakes!!), a good food processor, a rice steamer, and a pastry bag with lots of piping tips. (Now tell me I'm not a food geek.)

I've also been buying cookbooks. And I need to stop. The deal I made with myself was that I could fill the one bookcase with cookbooks. Then I had to stop and at least sell some if I wanted some new books. I'd say I could jam maybe one more in there.

I have already planned some of my upcoming posts. I have 2 restaurant reviews, recent cookbooks purchases, soon to be arriving cookbooks, and a plethora of recipes. Now let us see if I actually do it.

Classic Tiramisu

6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy (or whipping) cream
2 packages (3 ounces each) ladyfingers
1/3 cup coffee liqueur

Combine egg yolks and sugar and whip until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. Whip heavy cream until stiff peaks form. Fold into egg yolk mixture; set aside. Line bottom and side of 3-quart bowl with ladyfinger halves. Brush with coffee liqueur. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, espresso and cream layers. Cover and refrigerate several hours or overnight. 10 to 12 servings.

Pan-Browned Brussels Sprouts with Garlic and Pine Nuts

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and cut in half lengthwise. Slice garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over medium heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

Transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over medium heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.