How ya gonna keep her out in the kitchen after she’s been on Air Force One?

Air Force One Tail Number 27000 flew seven U.S. presidents - Nixon, Ford, Carter, Reagan, H.W. Bush, Clinton, and W. Bush, around the world on countless missions from 1972-1990. Thisbeautifully restored and reassembled big bird now lives in thje Air Force One Pavilion at the Reagan Presidential Library.

Air Force One Tail Number 27000 flew seven U.S. presidents – Nixon, Ford, Carter, Reagan, H.W. Bush, Clinton, and W. Bush, around the world on countless missions from 1972-1990. This beautifully restored and reassembled big bird now lives in the Air Force One Pavilion at the Reagan Presidential Library.

 

That might have been a legitimate question for me this week if our First Fridays with Dorie recipe choice had not been Cheesy Crème Brûlée. It still might have been an issue had I not read some early Dorista comments. Both Teresa and Amanda made six individual servings, enjoying one each evening. Translated: this recipe refrigerates well. Then, Diane called it decadent. It’s settled, I’m all over it.

 

Dorie suggests using 3 ounces of tiny cubed cheese bits for the custard mixture and 2 ounces of grated cheese for the topping. To get it right, I weighed my portions and find that I'm using my scales more often these days.

Dorie suggests using 3 ounces of tiny cubed cheese bits for the custard mixture and 2 ounces of grated cheese for the topping. To do it correctly, I weighed my portions. It seems that I am find using my scale more often these days. In fact, I now keep it on the counter.

 

Realizing that I could make this one recipe, which is decadent, and savor the six servings myself during the coming week, I unfastened my seatbelt, scurried home from my week’s work in California and got out my blowtorch.

 

“What could be better than combining two of life’s great culinary pleasures, crème brûlée and cheese?” Dorie asks. “It’s a double serving of voluptuousness.”

 

After buttering shallow ramekins, cut 3 ounces of cheese into tiny cubes. Since I’m two weeks away from needing an empty refrigerator, I combined Parmesan and cheddar. Dorie suggests a Parmesan/Comté combo.

After buttering shallow ramekins, cut 3 ounces of cheese into tiny cubes. Since I’m two weeks away from needing an empty refrigerator, I combined what I always have on hand,  Parmesan and cheddar. Dorie suggests a Parmesan/Comté combo.

 

Even better, it’s darn easy. You simply exchange cheese for sugar. That it can be made up to two days ahead is even better. (Don’t tell Dorie but I still found it tasty on Day 4 and 5.)

 

After bringing heavy cream and whole milk to a boil in a small sauce pan, pour it slowly into a bowl of 3 vigorously whisked egg yolks seasoned with nutmeg, salt and pepper. After blending and de-bubbling the mixture (I had to spoon off the layer of bubbles), divide among the ramekins.

Bring heavy cream and whole milk to a boil in a small sauce pan before pouring it slowly into a bowl of 3 vigorously whisked egg yolks seasoned with nutmeg, salt and pepper. After blending and de-bubbling the mixture (I had to spoon off the layer of bubbles), divide among the ramekins.

 

Dorie suggested cooking the custard in a 200 degree oven for 50 minutes until firm. It took an extra 20 minutes at my house. Then cool the custard to room temperature, sprinkle grated cheese on top and brown the cheese evenly with a mini propane torch or under the broiler.

 

I wanted more over less of a crust  and this seemd perfect to me. In retrospect, I would grate all my cheese rather than cut it into tiny cubes. Although it was melted, it was a tad "bumpy". However, it made no difference to the taste.

I wanted more over less of a crust and this seemd perfect to me. In retrospect, I would grate all my cheese rather than cut it into tiny cubes. Although the cheese melted, it was a tad “lumpy” and I wouldn’t like that for entertaining purposes. However, it made no difference to the taste.

 

Last week I went to California to begin a long-anticipated writing project on the Presidential Libraries, focusing, at first, on the thirteen facilities overseen by the Office of Presidential Libraries in the National Archives and Records Administration. Although all our Presidents have museums dedicated to their memories, the concept of an official presidential library was the brainchild of Franklin Delano Roosevelt and the first was for his predecessor, the 31st President of the United States, Herbert Hoover.

 

There are some bonuses to living alone. After taking the initial pictureof the custard, I ate, the strawberry, tossed the spoon in the sink, found some almond biscuits and dug in. My Mother would NOT have been proud.

There are some bonuses to living alone. After taking the initial picture of the Crème Brûlée, I ate the strawberry, tossed the spoon in the sink, found some almond biscuits and dug in. My Mother would NOT have been proud.

 

Since this project has been sitting on a back-burner the past ten years, I was anxious to get started and with two libraries in California, where better to begin? Knowing my schedule, I e-mailed Susan Lester, a FFWD colleague who blogs at Create Amazing Meals, and asked if she and her husband, John, lived anywhere near Simi Valley (Reagan) and Yorba Linda (Nixon), my stomping grounds for a few days. Dinner, perhaps?

 

I considered it a perfect launch party and good omen for my upcoming writing project. The Lesters not only met me for dinner but generously treated me to dinner.  I looking forward to seeing them again next September at the International Food Bloggers Conference in Seattle. This time, the dinner will be on me!

I considered it a perfect launch party and good omen for my upcoming writing project. The Lesters not only met me for dinner but generously treated me to dinner. I looking forward to seeing them again next September at the International Food Bloggers Conference in Seattle. This time, the dinner will be on me!

 

My inquiry and her quick reply – Napa Tavern, 6:30p.m. –  made our introductory dinner together last Friday a reality. If you’ve ever questioned that food translates into friendship and fellowship, the proof was in the pudding Friday evening. With two-and-a-half years of blogging among us, we danced easily from topic to topic. And, since you asked?  Yes, John held his own.

If you want to see how well my colleagues liked this week’s recipe, check it out here. Since this recipe is not on the blogosphere, you will have to e-mail me privately and I will be happy to send the recipe.