Goldsmith M.

Incredible comfort food that comes together nicely. Each ingredient compliments the others, the cheeses go so well together and it all adds up to a lovely experience.

This caramel comes out spreadable like butter. I just don't have a good enough name for it

This pastry cream provides a subtle toasted marshmallow flavor, and can easily give pastries extra warmth and comfort. This pastry cream can be used in any pastries in place of conventional pastry cream, but I highly recommend using this pastry cream when making pastries that highlight the pastry cream (such as: chou à la crème).The recipe as written will make just enough pastry cream to fill one large pastry bag.

The most luxurious breakfast entrée that I have in my recipe book.For beginner cooks, or those not familiar with the technique of the french Omelette, I would recommend using the omelette filling in an American style omelette, or better: researching and becoming familiar with the technique.

Recipe Notes: This dish is so simple and elegant that I couldn't expect anyone to truly fail. These recipes are a guideline, but if followed, I guarantee that you will prefer it to the simple Mayo and Tajin recipe. The varied serving size for the dish is dependent on how much of the Elote Mayo Base the consumer likes on their Elote. The Chilli powder and Cotija/Parmesan are unquantified, because it is really up to preference how much should be added.

Ingredient Notes:Mushrooms- I use Crimini mushrooms with shiitake shining mostly in the stock, but I have had success with oyster mushrooms. Mushroom stock- Use the stems of the mushrooms and some sacrificial mushrooms to make mushroom stock. I recommend that you include shallots and thyme for added flavor in your stock. Plan on making more stock than shown, because risotto needs stock like crazy. Use vegetable stock if you run out of mushroom stock; use water if you believe your stock will become over reduced. Truffle- Some people have access to fresh truffe (lucky people), some use truffle oil (like me), and some don't like the taste of truffle at all (chumps). You can use whichever form of truffle you like for this recipe.Method notes: Step 1- Mushrooms vary quite wildly in flavor and structure. Make sure you do what makes sense for your mushroom of choice during this step. Step 3- Performing this step and reintroducing the ingredients at a later step helps preserve the texture of the mushrooms and the flavor of the spices. Step 6- Keep plenty of stock with you in case you need to add more, keep rice covered by stock at least 1/4 inch until rice is 90% cooked or else this dish could take over an hour to finish. Step 8- If you are using truffle, then I should be able to trust you to use it correctly for this dish; do what makes sense for your form of truffle, so you get the flavor that you are looking for.

1. 1 medium tomato (finely chopped)
2. 2 tbsp olive oil
3. 4 garlic cloves (minced)
4. 1/2 large white onion (chopped)
5. 2 qt chicken stock
6. ~1 c shredded chicken (roasted)
7. Salt and pepper to taste
8. Crushed tortilla chips
9. Finely chopped jalapeño