Tomato and Cream Cheese Turnovers from food52.com

Posted on August 10, 2014 by admin

6 ounces cream cheese, at room temperature
2 large eggs (one is for an egg wash)
Salt and pepper
2 sheets of all-butter puff pastry dough, defrosted
1 large tomato, sliced in 1/4-inch thick slices
2 tablespoons sesame seeds
Flour, for dusting

Heat your oven to 375° F. In a large bowl, beat together the cream cheese and one egg plus a couple pinches of salt and pepper. Beat until smooth.
On a floured surface, roll the first sheet of puff pastry out to about 1/8 inch thick. Cut it into 6 rectangles. Spread some cream cheese mixture on each rectangle and place a bit of tomato on top of the cream cheese. To make more reasonably sized pastries, fold each of the rectangles over their filling and press the edges well with a fork to seal them, then repeat with the next sheet of puff pastry. To make big pastries, put more filling on each of the rectangles, then roll out the next sheet of puff pastry, cut that into 6 rectangles and put one on top of each of the rectangles with filling, then press around the edges with a fork to seal. Transfer the pastries to two baking sheets.
Whisk the second egg with a tiny splash of water, then brush each pastry with some of the egg wash and sprinkle them with sesame seeds.
Bake each sheet of pastries in the oven until golden brown and puffed, about 25 minutes. Remove from the oven and transfer to a cooling rack. Allow to cool slightly before eating, but these guys are definitely best eaten fresh. Otherwise the puff pastry gets a little sad and the tomato gets soggy. Makes 6 very large or 12 more modest pastries

The Best Vegan Dishes in DC restaurants

Posted on August 7, 2014 by admin

http://dcist.com/2014/08/best_vegan_dishes.php

There’s plenty of good vegetarian food in the District, and over the past two years, we’ve highlighted our favorite vegetarian-friendly and vegan restaurants in the D.C. area. But there are some vegan dishes that just stand out. They aren’t just good—they are the dishes we pine for, dream of, take our out-of-town friends to try and attempt to recreate at home. For this list, we’re focusing on the best and most memorable vegan dishes in the D.C. area, broken down by entree, small plate, hand-held (sandwiches and their friends) and desserts. Is your favorite vegan dish missing? Be sure to let us know your favorites in the comments.

Pumpkin curry at Thai X-ing (via Thai X-ing’s website)

ENTREES

PUMPKIN CURRY AT THAI X-ING: Head to Thai X-ing on any Sunday or Tuesday night for Chef Taw Vigsittaboot’s authentic Thai vegetarian tasting menu. (Their website states most dishes are vegan, so let your server know if you don’t want to be served anything that isn’t.) The standout entree on both meat and vegetarian nights is the pumpkin curry. Made with sweet kabocha squash, fresh basil and red pepper, this red curry will leave you dreaming of your next visit to this quirky Shaw mainstay. —Lynne Venart

Thai X-ing is located at 515 Florida Avenue NW.

V10 (PEPYAR NGAYOTE THEE HIN) AT MANDALAY: If you like your spice a wee bit painful, order the V10 at Silver Spring’s Mandalay and encourage your waiter to make you sweat. They will ask, “Are you sure? Very spicy?” and they will deliver the heat. The fire comes courtesy of the Asian hot pepper-infused onion and tomato curry that coats the fried tofu. Even when ordered very spicy, the flavors are still complex, with the sweet tomato and onion balancing the spice. I recommend also ordering the Baya Gyaw Thoke (Gram Fritter Salad) as a tasty and cooling respite, but be sure to specify vegan dressing. —Lynne Venart

Mandalay is located at 930 Bonifant Street in Silver Spring, Md.

VEGAN LINGUINE PUTTANESCA AT MAPLE: I love the homey atmosphere at Maple, and I keep going back for the Vegan Linguine Puttanesca. The capers and olives add a salty richness to the rough-chopped sweet tomatoes, and the olives bring a nice textural element without being overpowering. Honestly, I think I always end up gobbling this dish so fast—down to the last noodle and final dot of sauce on the plate—that I haven’t spent much time pondering it. All I can really say is YUM. And, unlike most restaurant pasta dishes, the linguine at Maple has no eggs, so the dish can be made vegan if you hold the anchovy and parmesan. — Lynne Venart, from our best pasta dishes list.

Maple is located at 3418 11th Street NW.

ALOO GOBI MASALA AT SALT AND PEPPER GRILL: Indian takeout is predictably good, but to me, nowhere in this city compares to Salt and Pepper Grill. The difference here is the obvious freshness of the vegetables and the adept use of spices. This is most apparent in the Aloo Gobi Masala. You can get this dish at almost any Indian or Pakistani restaurant, but at Salt and Pepper, it’s a whole new experience. The cauliflower and potatoes are cooked to perfection — soft and pillowy without being mushy — in a lightly spicy tomato and onion curry, and topped with fresh cilantro and sliced ginger. —Lynne Venart

Salt and Pepper Grill is located at 2632 Georgia Avenue NW, and Salt and Pepper Grill II (only takeout and delivery) is located at 3925 14th Street NW.

Piyaz at Zaytinya (via Zaytinya’s website)

SMALL PLATES

PIYAZ AT ZAYTINYA: This small plate at Zaytinya is legendary. I’m not the only one who can’t get enough of it, since more than one blogger has tried to recreate it, and the Washington Post has requested the recipe for its Plate Lab series (fingers crossed!). It sounds simple enough: warm giant beans, kale, tomato, garlic. The unnamed secret is the dill. The giant beans are soft, the kale is cooked down and the roasting of the tomatoes brings out their sweetness. The best part is dunking Zaytinya’s fresh pita into the bowl and scooping up the garlic, dill and olive oil sauce (Note that the pita contains butter, thanks commenters!). I need this recipe! —Lynne Venart

Zaytinya is located at 701 9th Street NW.

PLAI MOANA CHIEN AT DOI MOI: Doi Moi has a solid vegan menu, but my favorite is this Cambodian-style stir fried pineapple with ginger. At first glance of the menu, it didn’t sound like the most exciting option because of its simplicity, but boy was I wrong. The surprising star is the ginger, which is usually treated more as a spice to enhance other flavors in a dish. Here it is cut julienne in one to two inch strips, which allows the ginger to shine on its own and balance the sweetness of the pineapple. Red bell pepper and peanuts add some nice texture, and a cilantro garnish tops it off.
—Lynne Venart

Doi Moi is located at 1800 14th Street NW.

Tempeh panini at Busboys and Poets (via Busboys’ Facebook page)

HAND-HELD

TEMPEH PANINI AT BUSBOYS AND POETS: I always ponder getting something else at Busboys and Poets; they do have an extensive and tasty vegetarian menu. But I can’t stop going back for the tempeh panini. It’s reuben-esque, but not. This panini is its own thing—thinly sliced, grilled tempeh with vegan mayo, roasted red peppers and sautéed onions on toasted levain bread. A solid sandwich that never disappoints. —Lynne Venart

Busboys and Poets has four locations in the D.C. area: 14th and V streets NW, 5th and K streets NW, Shirlington and Hyattsville.

BREAKFAST BURRITO AT STICKY FINGERS: The best hangover food is usually greasy, sloppy, unhealthy, and way bigger than it has any right being. But I’d argue that, while a vegan breakfast burrito at Sticky Fingers doesn’t exactly sound like the best thing to cure a hangover, it’s actually a quintessential hangover fix. Let’s analyze: the wrap soaks up whatever alcohol is still sloshing around your stomach; the black beans, daiya cheese, and scrambled tofu acts as savory soldiers fighting of hangover hunger; but the key is the spinach, which pumps you up full of nutrients to make a full recovery rather than slipping into a day-long food coma. Trust me on this, Sticky Fingers’ breakfast burrito has saved me from many a wasted hangover days. —Matt Cohen

Sticky Fingers is located at 1370 Park Road NW.

TOFU TACOS AT TAKOREAN: Based on my own anecdotal evidence, the tofu taco appears to be the least popular item on TaKorean’s small menu. This is a shame, because it’s actually better than their chicken and beef tacos. The tofu has been marinated and then caramelized on the grill, creating some deep, sweet-savory flavors. Be sure to order it with the kimchi slaw and a squirt of Sriracha to ensure that the taco stays 100 percent vegan (the napa slaw is made with fish sauce). Tofu may seem like a weird taco filling, but next time you see their truck around town, give soy a chance. —Alicia Mazzara, from our best tacos list

TaKorean is located in Union Market at 1309 5th St NE. Its food truck can be tracked on Twitter.

FALAFEL AT AMSTERDAM FALAFELSHOP: The best part about getting a falafel pita at Amsterdam Falafelshop is that the quality of it is completely up to you. The crispiness of the falafel balls (don’t forget to crush your balls!) is just enough that they’re crunchy but not too hard. At the toppings bar, you can load up on whatever fixings—including loads of veggies and vegan items—you like, making each trip a potential new endeavor in the art of falafel eating. —Matt Cohen

Amsterdam Falafelshop is located at 2425 18th Street NW and 1830 14th Street NW.

Three of the delicious cupcakes at Sticky Fingers (via Sticky Fingers’ Facebook page)

DESSERTS

RED VELVET CUPCAKE AT STICKY FINGERS: Any best vegan list in D.C. would be remiss not to mention the scrumptious and award-winning cupcakes at Sticky Fingers Bakery in Columbia Heights. My favorite is the red velvet, but you really can’t go wrong. Their offerings rotate, so if you’re set on a certain flavor, your best bet is to pre-order six.—Lynne Venart

Sticky Fingers is located at 1370 Park Road NW.

MANGO AND STICKY RICE AT THAI X-ING: Before trying the mango and sticky rice at Thai X-ing, it was always a dessert I could take or leave. Not anymore. The only problem with it is that they don’t serve it at every Sunday and Tuesday vegetarian dinner, so sometimes I leave frowning but full from the rest of the delicious meal. No matter how stuffed I am at the end of one of these feasts, I always have room for as much of the mango and sticky rice as my dining partners will allot me. So sweet, so juicy, so coconut-y. Sticky rice! Clearly, thinking of this dish renders me unable to form complete sentences.—Lynne Venart

The Best — And Easiest — Vegan Chocolate Milkshake

Posted on August 7, 2014 by admin

2 ripe medium or large bananas, peeled, chopped into pieces, and frozen
2 tablespoons unsweetened cocoa powder
2 pitted medjool dates
1/4 cup almond butter
1 1/2 cup almond milk (soy or hemp milk will work well, too)

Blend all ingredients till smooth, adding a little more almond milk as needed. Serve.
Makes 4 small or 2 large servings

Easy Asian Noodle Soup (a.k.a. Homemade Ramen)

Posted on August 7, 2014 by admin

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½ tablespoon vegetable oil
2 green onions, sliced thin with greens separated from whites
¼ teaspoon ground ginger
1 garlic clove, minced (I use my garlic press)
3½ cups veggie broth
1 tablespoon soy sauce, plus extra as needed (a commenter mentioned that soy sauce can be high in sodium, so if you really want to cut back, try using low-sodium soy sauce or reducing the amount used)
1 3-ounce package ramen noodles, flavor packet discarded
1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
1½ cups fresh baby spinach, roughly chopped
½ tablespoon sesame oil, plus extra as needed
salt and pepper

Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in veggie broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer). Stir in ramen noodles and coleslaw and cook for 4 minutes. Add spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves ~4.

Cold Noodles with Miso, Lime and Ginger from http://smittenkitchen.com/

Posted on August 6, 2014 by admin

Adapted, just a bit, from David Tanis

cold soup

Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)

Sauce
2 to 3 tablespoons miso (red is recommend; white would be just fine)
1 2-inch piece ginger, finely grated
2 teaspoons granulated sugar
1/8 teaspoon ground cayenne, or to taste
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving

Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. What, your package is only in Japanese, like mine? Most are cooked between 5 and 8 minutes, so test at 5 and add more minutes if needed.

Meanwhile, grate, julienne or thinly slice vegetables of your choice.

Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.

Divide noodles among four bowls; toss each with a tablespoon of the sauce, plus more to taste. Top with vegetables and extra droplets of sauce. Serve with lime wedges.

Notes:

Mirin is a rice wine, similar to sake but lower in alcohol and much more sweet. If you can’t find it or don’t wish to buy it (a bottle of the basic stuff is usually around or just under $5), you might try using sake, or a mixture of rice vinegar, sugar and white wine or just water, I’d say 1 tablespoon of each liquid plus 1/2 teaspoon sugar to replace the 2 tablespoons of mirin recommended below.
If you have access to an Asian grocery store (New Yorkers, I use the M2M shops often), see if you can find 100 percent buckwheat soba noodles (which would also be gluten-free); they’re inexpensive and wonderful here. Mine had a mix of buckwheat and wheat flour, which is more common. If you cannot find them, you can use rice noodles or even spaghetti in a pinch. Here’s a good read on different Asian noodles.
Use whichever medley of cold, crunchy vegetables you’d like here; Tanis recommends daikon (a long, white mild radish), cucumber, radishes, radish sprouts and shiso leaves; I cleaned out my produce drawer with some julienned carrots, thinly sliced string beans, radishes, cucumbers and some wasabi micro-greens I couldn’t resist at the Greenmarket. Tanis suggests soaking grated daikon in the sauce, which I have no doubt mellows it, but I wanted to keep things simpler here.
I should forewarn that 3 tablespoons of red miso (a saltier, more intenseversion of white miso; you can use white miso here too if you don’t have red) will make a very salty sauce. We liked it, but we also used just a little per bowl. You can use the full amount and go easy on the sauce as we did, bump up the sugar, or you can start with less of the miso and only add more to taste. I’m recommending the latter above.
Serves 4 as a light meal or appetizer; for bigger appetites, you might want to double this

Black Bean Avocado Salad by Moosewood Restaurant Simple Suppers

Posted on August 3, 2014 by admin

1 15 ounces can black beans, rinsed and drained
2 avocado
8 cup salad greens
tortilla chips
chopped green olives, optional
sour cream or grated cheese, optional

Cilantro Lime Dressing
1/4 cup cilantro, fresh
2 scallions, sliced
1/4 cup lime juice
1/4 teaspoon salt
1/2 teaspoon red pepper flakes, optional
1/4 cup Olive oil

In a bowl, toss the beans and corn with the cilantro lime dressing. Peel and pit the avocados and cut into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with avocado and ring the salad with chips. If you wish, top with sour cream or grated cheese.

For The Dressing
Whisk together all ingredient in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt and red pepper until smooth. Add the olive oil in a steady street and as soon as it thickens, turn off the blender.

Store in the fridge for up to a week.

Mexican Chorizo from The Happy Herbivore

Posted on August 2, 2014 by admin

1 tbsp red wine vinegar
2 tbsp soy sauce or tamari
1 tsp granulated garlic powder
1 1/4 tsp granulated onion powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of cinnamon
3 tbsp ketchup
1 tbsp yellow mustard
1 c quinoa or TVP
hot sauce, to taste
1/8 tso liquid smoke
salt & pepper to taste

Whisk 2 c water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup and mustard together until well combined
Add TVP or quinoa, cover and bring to a boil. Once boiling reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10-20 minutes.

Add liquid smoke if using, then salt and pepper and hot sauce, stirring to combine.

Set aside, covered, for 15-30 min to allow flavors to mingle before serving.

Grilled Eggplant Parmesan from food & wine

Posted on July 30, 2014 by admin

Sicilian Eggplant Parmigiana Beauty A121217 Fast: Southern Italy, Gastronaut: Pizza April 2013

1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
4 large plum tomatoes, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for brushing
Salt
1/3 cup chopped green olives
1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces Fontina cheese, thinly sliced
Crusty bread, for serving

Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.

Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. 4 servings

dmv note: My dish is on the left. Used eggplants and tomatoes from the garden. I grilled the eggplant and tomatoes on the gas grill. I used 1/2 a mariachi chili from my garden but it didn’t have any heat so I used some jalapeno slices (pickled from a jar in the fridge). I don’t know what Calabrian chiles are. Used a bit more than 1/3 cup of green olives, used less basil and substituted fresh mozzarella for fontina. Sprinkled some parm on top and drizzled with olive oil and probably baked it for longer that 15 min. It is unusual and delicious.

Fish Tacos with Lime Crema, Cooking Light

Posted on July 27, 2014 by admin

1/4 cup green onions, sliced
1/4 cup cilanto, chopped
3 tbsp. mayonnaise, fat-free
3 tbsp. sour cream, low-fat
1 tsp. lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red chile
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper filets
cooking spray
8 corn tortillas
2 cups cabbage, shredded

1. Preheat oven to 425ºF.

2. Combine green onions, cilantro, mayonnaise, sour cream, lime zest, lime juice, salt and garlic in a small bowl. Set aside.

3. Combine cumin, coriander, paprika, chile, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily. Break fish into bite-sized pieces.

4. Heat tortillas to soften. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage and 1 tbsp of crema.

Notes:

I used Mexican crema instead of the mayonnaise and sour cream. Personally I would forget the mayonnaise and use about a 1/2 cup of sour cream thinned slightly with milk.

I didn’t have any cabbage and used red leaf lettuce instead. Just as good. I also added chopped red onion as a garnish.

As usual, I had a heavy hand with the spices.

Can use any mild white fish. Tilapia worked.

Caramel Sauce by Rose Levy Beranbaum The Pie and Pastry Bible

Posted on July 25, 2014 by admin

This sauce is for the caramel lover. It’s equally wonderful over ice cream, cake, or apple pie. It is just thick enough when hot, but not clumpy or sticky as it cools on the plate. Don’t be afraid of making caramel. If you follow the simple but important Pointers for Success below, it will be easy. Do be sure when making it not to have any small children about and give it your undivided attention. Caramel burns are extremely painful.

1 cup sugar (7 ounces = 200 grams)
1 tablespoon Lyle’s Golden Syrup (refiner’s syrup) or corn syrup (0.75 ounce = 21 grams)
1/4 liquid cup water (2 ounces = 60 grams)
1/2 liquid cup heavy cream, heated (4 ounces = 116 grams)
2 tablespoons unsalted butter, softened (1 ounce = 28 grams)
1 teaspoon pure vanilla extract

EQUIPMENT
A heavy saucepan, at least 5-cup capacity, ideally with a nonstick lining

In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

For a decorative lacing effect, this caramel pours perfectly at room temperature. For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner.

STORE
Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.

Understanding
Refiner’s or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.

I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor. I bring this caramel up to at least 380°F. for maximum flavor. The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don’t have an absolutely accurate thermometer.

It’s best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you’re pressured for time — but it must be added very slowly.

I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor.

Unrefined sugar, which contains a small amount of natural molasses — which caramelizes at a slightly lower temperature — provides a flavor that is deliciously reminiscent of butterscotch. The “impurities” in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.

Pointers for Success
• Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.

• Use refined sugar that is absolutely free of impurities, to prevent crystallization.

• To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water. Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup. If any sugar remains on the thermometer, it will cause crystallization.

• Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat. Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan. Do not use a pan with a tin or nonstick lining, as its melting point is below that of caramel.*

• To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate. When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.

• To prevent breakage, never put a thermometer used for caramel into water until completely cooled.

• Soaking utensils in hot water will remove hardened caramel.

• After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.

*There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.