Homemade Yeast Doughnuts Recipe (filled with chocolate pastry cream!) (video)

This week we used the pastry cream we made last week to fill some yeast doughnuts. This is a very simple recipe, and doesn't really require a deep fryer, though the temperature control of a deep fryer makes this sort of recipe easier, for sure. You can also do it in a cast iron dutch oven or similar, but you'll want to watch your temperature carefully to make sure it doesn't get too hot or dip too low when you've added the doughnuts. If your oil is too hot, the outsides will get dark before the insides are cooked, and if it's too cold, the oil will soak into the dough.

We kept the outsides simple, and just dipped them in sugar. You can mix other things in with your sugar if you want some more interesting flavours, and also depending on what you're stuffing the doughnuts with. We added just a tiny amount of orange blossom water to the dough to give it a lovely aromatic component. Despite the small amount we used, it was definitely still noticeable after they were cooked, and it was lovely.

We've also started a Patreon! Thanks to everyone who has already supported us. If you'd like to support us (which would be a huge help!) check it out here: https://www.patreon.com/loveyourfood

Homemade Vanilla and Chocolate Pastry Cream (video)

This week we made two different varieties of pastry cream! The base recipe for both of them is the same, but they come out very differently. Pastry cream is a pretty simple recipe, but it can be very fiddly. There's a bit of back and forth to get everything done, and you have to make sure you cook it enough. Egg yolks have an enzyme called amylase that will eat all of your starch and prevent your pastry cream from setting, and it must be cooked all the way through. If you under cook it when it goes back on the stove, it will be runny when you go to use it.

But there is hope! If you undercook your pastry cream, you can bring it back. Add a tbsp of your starch of choice to about two tbsp of milk, and add it to your pastry cream, and put it back over heat. Cook it for three to five minutes, and then let it chill. This should allow it to set properly once it has fully chilled.

We have started a Patreon! Thanks to everyone who has supported us so far. If you're interested in supporting our channel, check us out! https://www.patreon.com/loveyourfood

Homemade Baked Beans Recipe (video)

When I was growing up in the 80's, my only real experience of "baked beans" was out of a can with a Heinz label on it. Overcooked, salty, somewhat mushy beans in a vaguely tomato-y gravy warmed up in a pot on the stove. One of those highly processed industrialized foods that it can be hard to imagine a homemade version of, because the mass-produced version is so ubiquitous. We decided we wanted to take a stab at it, so we started looking at recipes. Chef Caleb didn't like the recipes he found. Most of them called for ketchup, way too much sugar, and some of them included *cans of beans* anyway. So he made up his own version.

Navy beans are the most traditional for this kind of baked beans dish. Also, we use a highly concentrated tomato paste from a tube (it stays better longer that way!) but if you're using those little cans of tomato paste from Unico or whatever, this recipe will use the entire can, so you won't be left with the dregs of tomato paste in a can with some saran wrap on top (we've all been there!). The pork can be any number of things. We used this amazing hot smoked bacon from a local place, but you can use whatever you want. Roasted pork belly, store bacon, you can even chop up hot dogs into this if you want.

Also, if you're interested in supporting us and our food adventures, I've started a Patreon: https://www.patreon.com/loveyourfood

Shishito Sauteed Shrimp Recipe (video)

No fancy name for this one. Hubby sort of invented it on the fly based on things we had on hand and flavours we wanted to try together. This is a super simple recipe that takes almost no time at all, and comes together very quickly. The only thing you need to wait for is the shrimp to marinate briefly in the mixture of olives, hot pepper, and vermouth.

The feta cheese at the end really brings everything together in this dish. It adds a bit of richness, as well as a hint of sourness to balance the otherwise pretty round-flavoured dish. You can make this spicier or less spicy depending on the sorts of peppers you use. Shishito peppers are not very spicy at all, and they add a really lovely flavour to the whole thing. Just make sure to get the stem parts off. We just barely cooked them so they were just the tiniest bit soft, and they have a delightful crunch.

Also, we've started a Patreon if anyone's interested in supporting the channel. Sorry to bang this drum every time, but we've encountered some financial hardships (after I was laid off from my job near the beginning of the pandemic), and any help at all is greatly appreciated. https://www.patreon.com/loveyourfood

Cheesy Savoury Vol-au-vents Recipe (video)

This week we take a few of our former recipes and mash them all together into these delicious vol-au-vents. We use puff pastry, our béchamel sauce, and the onion jam from last week. Let me tell you, these were absolutely delicious. We rolled out the puff pretty thin so it didn't puff up as much as you sometimes see for vol-au-vents, but it makes for a lovely little delicate appetizer or party nibble.

Of course there are lots of ways to change the flavour profile of this one. We used the herbed béchamel (sauce chivry) and some goat cheese to give it a richness with some sourness, and then the onion jam on top added a lovely layer of complexity. But a little bit of a thickened mornay sauce with some serrano pepper rings, or even a roux-thickened chicken-pot-pie filling topped with dollop of jalapeno jam would be amazing. The sky's the limit, really!

Also, please take a look at our Patreon if you're interested in supporting our channel! https://www.patreon.com/loveyourfood

I'm sorry but this really makes me angry.

Trans people are under attack in a big way, and gay rights are being chipped away while queer people are being labeled "groomers" by the far right in order to other them and further erode gay acceptance, and Dr. Jill Biden decides at the beginning of Pride month to unveil a stamp honouring...

Nancy Reagan.

It's so absurd as to be satire, but no, this is apparently a thing that is happening.

https://twitter.com/AndrewFeinberg/status/1532076930274578433

Andrew Feinberg
@AndrewFeinberg
INBOX:
@FLOTUS will unveil a new Nancy Reagan stamp on Monday
https://pbs.twimg.com/media/FUMH2T_XoAA8I82?format=jpg&name=small