Working with a baker and a food broker has its fringe benefits. For example, with the food broker, I find out about great local products (and even get to try some for free). One of the companies Yum Runnerz represents is Pâté Letelier. My boss had been telling me about their vegetable pâtés for weeks, so I finally decided to try some. I chose the White Bean Pâté with Goat Cheese and Roasted Garlic. It had a beautiful creamy texture and the goat cheese and roasted garlic each gave the pâté unique flavor. Very yummy!
With the baker, Karen Morgan, I often get to snack on and bring home some of the goodies left over from recipe testing. We recently made some Baked Alaska that was served over a pool of Creme Anglaise, which of course was to die for. I was lucky enough to snag some of the leftover creme and some of the stewed berries to bring home and make the most decadent ice cream. The final product was creamy and studded with bits of frozen fruit… bliss!
Head over to Blackbird Bakery to find out how we made it. For the ice cream, all I did was throw the Creme Anglaise into the ice cream maker, added about 1/2 cup of berries that had been boiled down with a little bit of sugar, and let it run for about 30 minutes. The best part of this ice cream… aside from the creaminess and berries… was that it didn’t get rock hard when I threw it in the freezer to firm up. It stayed just soft enough to scoop it out.
Does your job have any perks like these?