I just received a pressure cooker. I really really love cooking with this thing! I've had the best results with red beans and rice (could eat that everyday). My favorite type of cooking is Southern. Anybody else?
This recipe is my own concoction mixing several online recipes until I came up with this one. It has a very nice blend of flavor. Not too tangy and not too Anchovie.
1 Lg Garlic Clove - Micro Planed Grated
2 Filet of Anchovies
1 Lg Coggled Egg
1 tsp Dijon Mustard
1 tsp Worcheshire Sauce
2 TBL Parmesan Cheese
1/4 C Olive Oil
Grate the Garlic, add the Anchovies and smash with a fork.
Boil water, turn off and coggle egg for 2 minutes
Separate egg and beat yolk for about 300 stokes using a whisk. Egg yolk should be thick.
Add Worcheshire Sauce and Dijon Mustard. Whisk
Whisk in Olive Oil.
This is my version of the classic marshmallow creme fudge recipe. There is no such thing as organic marshmallow creme. Instead of using the garbage on the shelves, I make a half-batch of marshmallows, using it immediately while it is still in the creme stage. I use organic ingredients whenever possible, though, I usually use Ghirardelli chocolate chips. I get a bag of the dark (60% cacao) and the semi-sweet chips, mixing them for the ultimate (to me) chocolate flavor. I have not found an organic chocolate chip I have liked so far. Most tend to be heavy with a chocolate liqueur flavor, taste "off", or has soy and/or canola poison (to me) in them. ugh...
I have no idea how long this fudge recipe lasts. We usually kill it off so quickly, we never have had it go "bad".