Joule Has Arrived / Kabocha Creme Brulee Test

Testing Kabocha Squash Creme Brulee with ChefSteps Joule

We’ve been waiting on Joule to arrive for the last few months. One of our circulators didn’t make it out of Steve’s Deli alive, and Ed’s fairly convincing when he believes the latest gadget will make us overall better human beings. The little guy came in the mail last week, and we decided to test out a variation on ChefSteps creme brulee.

Testing Kabocha Squash Creme Brulee with ChefSteps Joule

High on my recent squash mania, we decided to do a quick test on a last minute thanksgiving addition: Kabocha Creme Brulee. I roasted a halved kabocha for 90 minutes at 400 degrees and tossed it in a vacuum bag with creme to bring it up to temp to temper the egg mixture. I left the two to mingle for a few hours while I did some stuff around the house, and then blended before adding to the eggs.

This may have been the nail in my coffin for texture. Some overzealous blending left me with kabocha whipped cream, which is really fucking good, but maybe not the optimal choice for custard. C’est la vie! Jar, water bath, chill, and slightly over an hour later we had some delicious cups of squashy pudding. The final result edged a little more toward pumpkin pie texture than I planned, but not a total failure.

Testing Kabocha Squash Creme Brulee with ChefSteps Joule Testing Kabocha Squash Creme Brulee with ChefSteps JouleTesting Kabocha Squash Creme Brulee with ChefSteps Joule

Chestnut Sage Stuffed Squash


I’ve been willfully ignoring the alarmingly warm November and going all in on squash season. Ed’s been working some late nights, and while my inclination is to crack open a box of mac n cheese and binge watch Netflix with cats, I’m hanging onto some of my pride with squashes full of grains. Nearly as…

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chicken tikka masala, indian food, comfort food, food photography, indian recipe, homemade indian, cooking

If there was ever a time for comfort food, it was yesterday. When I’m feeling particularly sad or vulnerable or weak, I always fall back on trying to replicate the feeling of trekking through Long Island City in the rain and gorging myself on $5 worth of Indian tomato soup and samosas. Tuesday ended with a…

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Living Room Update | All White Everything

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Aside from a down and dirty paint job on a super spooky small bedroom, the third floor was the first room we tackled when renovating the house. Originally, we decided to save our efforts (and dollars) to put towards moving forward on the deli. As we realized that timeline was becoming more and more abstract,…

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Blackberry Neufchatel Cheesecake with Chocolate Crust


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I went through a bit of a bread phase years ago.  It’s been something that I’ve missed since we moved into the new house and I went from having a fairly nice oven to cooking everything in a toaster oven. I was planning on doing a tiny Pate en Croute for a picnic, which ended…

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Mushroom Barley Soup with Ramps

mushroom, barley, soup, vegan, vegetarian, ramps, pennsylvania

While we’re stuck in Steve’s Deli limbo, we’ve been trying to enjoy the freedom of living without a constant stream of nearly-expired sandwich fixings. Turns out that you can go wild at the grocery store without breaking the bank if you barricade yourself in the produce aisle and pretend that cheese doesn’t exist. After scooping up a…

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Springtime BBQ

chicken wings, corn, easy, food photography, fresh ingredients, grill, pennsylvania, pittsburgh, sous vide, spring

Sometimes it’s funny how things work out.  Not really here, though. We just started thinking that we should introduce a new outdoor space and instead decided to fix up an underutilized one. There’re two things you need to know about outdoor furniture. It’s expensive and, it’s generally pretty ugly. We drove around last Saturday trying…

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NYC Sandwich Tour pt. 2


A few more shots from our recent New York visit!  We had reservations for Sadelle’s that Thursday afternoon.  It’s too cute. Ignoring any concept of how much food a person can reasonably eat, we eagerly made our way through bagels, tuna melts, and blintzes, each better than the last. The folks next to us decided it…

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