Thursday, July 24, 2008

Carne Asada and Marshallows

Ok, before you say gross, the first was our new recipe of the week and the second is the recipe I am sharing tonight. I would be sharing the Carne Asada recipe because it was so good but our computer lost all of our bookmarks the other day. Very sad.

Anyway the Carne Asada was our new recipe of the week. To update anyone who doesn't know yet, Scott and I have been trying to do one new recipe a week because we have been stuck in a food rut for a while. We keep eating the same things over and over and over again. Last week it was Indian Flat Bread Tacos. Those were not only delicious but beautiful as well. This week Scott chose a carne asada recipe. The man has a thing for Mexican or other wise similar ethnic dishes. But this was pretty good.

I have also been slowly making a few more things homemade around here. I figure that it is good for the kids and good for Scott who eats just about anything. I recently learned how to make marshmallows and though it would be better if I could get my hands on a standing mixer, they did turn out quite delicious.


.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners' sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar mixture.
Store in an airtight container.
Makes about 40 large marshmallows, depending on the size you choose to cut them.

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