- Tip number one is to have patience.
- Keep your heat on a little above medium and no higher. This will help things to not cook too fast and too unevenly. Sugar burns very easily and once it's burned it's no good and should be tossed out.
- Do not stir after the sugar has disolved. This was super tough for me because I'm a stirrer, especially when I get nervous about whether or not something is turning out! You don't want to stir because sugar crystals are rough and the more they collide into one another they more they stick and clump and you'll end up with a grainy caramel. Most likely some parts of your caramel will cook faster and begin to brown sooner than others, to ensure even cooking slowly tilt the pan from side to side to redistribute the cooked sugar.
- The caramel will be hot and can splatter when you add the cream, so for precautions don't wear a nice shirt and maybe have long sleeves and gloves. A good idea is to place a strainer over the pan when you add the cream so the splatters will be blocked but the steam can escape.
- Use a large sauce pan or skillet because when you add the cream it will bubble madly. The pan should also be the highest gauge of metal you have, often the more heavy a pan is the more evenly things cook. If your caramel is cooking evenly, then the less tilting of the pan you will have to do! Also, the lighter color of the pan (like stainless steel) the better, because then you can more easily see the color change. With my dark nonstick it was a little hard to distinguish the difference between the different colors/stages of caramel.
- If you burn the caramel throw it out, there is no bringing it back. On David Lebovitz's blog he suggests adding more water to the pan and letting it simmer to release the caramel from the pan for easy clean up.
Oh I feel it’s been so long since I’ve last blogged! I am sorry but Scott and I really have been on a whirlwind of busyness lately! Between weekend family vacations, hosting friends, traveling to see friends, taking time to serve others in need, Scott taking Step II of his medical Boards (tests you must take to get into residency), me taking on his normal household chores while he studied for the Boards, and all of our other normal stuff that we do, there has been no time for blogging! Actually, there would be time for blogging, as Scott points out, if I would stop cooking so much. But that wouldn’t be any fun now would it?
Tonight however, I have relented from cooking and type this while eating leftovers. Now though, I have the dilemma of which of my culinary creations during these last few weeks to tell you about. Seriously! Please don’t laugh. Just so you know, I have now sat here for a good ten minutes without typing a word because I don’t know what favorite thing I have made that I should tell you about on this post. Am I ridiculous? I hesitate to choose because if I do, then there’s a chance that I may never tell you about the rest, which, in my mind, deserve publicity as well. So I’ll start chronologically and show you pictures of the others and you can hold me accountable to be sure I tell you about the ones that look especially appealing to you. Deal? Ok, here goes.
Now on to this post's recipe!
It’s really a sort of a condiment, but I find that term sort of degrading due to the immediate associations of mayo or ketchup and it is much more than that! Thus I will simply be calling it a “topping” because it’s not really a sauce or a dressing. It is a Greek style topping with feta, lemon, garlic, mint, and either Greek yogurt or mayonnaise depending on the consistency and tang you want, or, in my case, budget. ;) I first tried it atop broiled mahi mahi complete with thin slices of lemon and found it to be a flavorful, easy, new way to serve fish like mahi mahi or tilapia. The second time I made this topping I used it to top roasted red, purple, and yellow “banana” potatoes. Again it was delicious and again it was a tasty new way to eat an old standard.
This truly is a versatile topping that will “spiffy up” any tired food staple. Try it on fish or potatoes like I did, or on chicken, lamb, and almost any vegetable that you would grill or roast. A Greek style hamburger complete with hummus or babaganoush, and cubes of tomatoes and cucumbers mixed with this topping would also be terrific. Of course, anything that is traditionally Greek, like falafel, would be great with this too!