Bread and Butter Pudding, Gordon Ramsay Style

http://alwayswithbutter.blogspot.com/2011/10/buttered-baguette-bread-pudding.htmlI wanted to make another dessert for my mother in law, who loves bread pudding. I have never even tried bread pudding so this is new for me. I love this recipe. It is not insanely sweet which is nice and the custard is great. I would adjust this recipe only because I would like it to have a bit of a spice flavor. I added some cinnamon sugar atop of my portion.

Gordon Ramsay’s Baguette and Butter Pudding Laced with Baileys

INGREDIENTS:

50g (1/4 c. or 1.8 oz.) butter, softened
½ large French stick (about 150g or 5.3 oz., thinly sliced)
60g (1/2c. works) sultanas (golden raisins) or dried cranberries, or a mixture of both
2 large free-range egg yolks
2 large free-range eggs
40g (1/3 c.) caster (superfine or extra fine) sugar
300ml (1 1/3 c. or 10.25 oz) double cream
300ml milk (1 1/3 c. or 10.25 oz)
4 tbsp Baileys cream liqueur, or more to taste
Demerara (raw)sugar, to sprinkle.
3 tbsp apricot jam

PREPARATION:
1. Use a large knob of the butter to grease the sides of a 1.5 litre shallow ovenproof dish. Spread the bread slices with the remaining butter. Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit between.

2. Beat the egg yolks, whole eggs and sugar together in a large bowl until creamy, then beat in the cream, milk and Baileys. Slowly pour this mixture over the bread.

3. Press the bread slices down gently with your fingers so they are completely submerged.

4. Leave to stand for about 20 minutes to allow the bread to soak up the custard. Preheat the oven to 180C/350F/gas mark 4.

5. Stand the dish in a roasting tin and surround with boiling water to come halfway up the sides of the dish. (A bain-marie is used to avoid overheating the custard, which otherwise might curdle.) Sprinkle with demerara sugar and bake for 40-50 minutes until golden. Shortly before this time is up, warm the apricot jam until runny.

6. Dab this glaze over the surface of the pudding and leave to stand for 15 minutes before serving. The custard will continue to cook and firm up during this time. Trickle a little more Baileys over each portion to serve if you like.

PREP/COOK
INFORMATION:

Prep time: 1 hour 20 minutes
Serves: 6

Source: Just Desserts Gordon Ramsay

Mother In Law’s Cheese Danish

http://lickthebowlgood.blogspot.com/2009/10/more-cheese-please.html
My mother in law loves cheese danish. I wanted to send her home with something good on her lips. So I attempted to make my first cheese danish. They turned out surprisingly good. I would only make two modifications. More filling and sprinkle the tops with raw sugar to make a light crust.

Ingredients:

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

WW Garlic Roast Chicken with Crisp Potatoes and Mushrooms

http://simplyrecipes.com/recipes/kellers_roast_chicken/So I didn’t add the potato to this because we had beets instead. Boiled beets with salt on them. OH my goodness were they good. Not sure off the top of my head what the WW points for beets are but they are wonderful. I also used pearl onions and caramelized them prior to adding to the recipe. This and the bannock bread that we made this afternoon was a really good meal. I wish I had used more chicken and less onion but it was very good. I love that this is a Weight Watcher’s recipe too.

Ingredients

1½ pounds small Yukon Gold potatoes,

scrubbed 2 cups cremini mushrooms

3 small onions, each cut into 6 wedges

6 large garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried thyme or rosemary

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon poultry seasoning

2 teaspoons paprika

1 (3½-pound) chicken, without giblets

1 cup cherry tomatoes

Directions

1  Preheat oven to 425°F. Spray large roasting pan with nonstick spray.

2  Toss together potatoes, mushrooms, onions, half of garlic, the oil, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper in prepared pan. Push vegetables to sides of pan.

3  Stir together remaining garlic, the poultry seasoning, paprika, and remaining ½ teaspoon salt and ¼ teaspoon pepper in cup; add enough water to make a paste.

4  Rinse chicken inside and out under cold running water. Pat dry with paper towels. Rub garlic paste all over chicken. Tuck wings under and tie legs together with kitchen string. Place chicken, breast side up, in center of pan

5. Roast stirring vegetables occasionally, 35 minutes. Scatter tomatoes over vegetables. Roast until instant-read thermometer inserted into thigh (not touching bone) registers 180°F and vegetables are tender, about 30 minutes longer.

6  Transfer chicken to cutting board and let stand 10 minutes. Carve chicken and serve with vegetables. Remove chicken skin before eating.

PER SERVING (⅙ of chicken and vegetables): 304 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 498 mg Sod, 29 g Carb, 3 g Sugar, 4 g Fib, 32 g Prot, 60 mg Calc. FYI  You can use other mushrooms in this dish, including oyster, chanterelle, shiitake

Each serving is 8 Points Plus points.

Bannock Bread

http://www.ifood.tv/network/bannockSo whilst reminiscing about Ireland, my mother in law and I were talking about homemade bread. We both thought it was time to make some bread, mostly because we ate the last of our bread last night. So I remembered when we went to Bunratty Castle, we had bannock which is a quick unleavened bread that is cooked in a pan or cast iron griddle. It was delicious. They had made it with a homemade butter…..wonderful.

So this is my attempt at bannock.

Ingredients

3 cups all-purpose flour

1 teaspoon salt

2 tablespoons baking powder

1/4 cup butter, melted

1 1/2 cups water

Directions

1. Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.

2. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.

3. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Arrakeen Spice Coffee

I am a Dune nut. I will willingly admit that I am a Dune geek. So thus I have been looking for a Dune Cookbook. Alas, there is none to be found so far. However, there are a few good recipes on the internet regarding Dune and the universe therein.

So thus, this is my recipe for Arrakeen Spice Coffee. I will make some spice cakes to go with it.

Coffee

1 tsp cinnamon or more

Sugar (optional)

Creamer (optional) Vanilla is good

Set up your coffee pot. Make the coffee as strong as you can stand. Before you brew the coffee, place cinnamon into the grounds. Brew coffee as usual. Sweeten or add cream to taste. Sip coffee. Do not chug. This coffee will have a good strong cinnamon flavor, however, take care not to add too much cinnamon because it can clog your coffee filter resulting in hot water and grounds everywhere. Cinnamon is not water soluable so keep it to 1-2 teaspoons.

Chinese Egg Rolls -Time Consuming but SOO worth it.

yield: Makes about 24

active time: 1 3/4 hr

total time: 2 1/4 hr

Ingredients:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • About 4 cups peanut or vegetable oil
  • 2 teaspoons finely chopped peeled fresh ginger
  • 2 teaspoons finely chopped garlic
  • 1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
  • 2 celery ribs, cut into very thin matchsticks (2 cups)
  • 2 medium carrots, cut into very thin matchsticks (1 cup)
  • 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
  • 1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
  • 1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
  • 1 (1-lb) package Asian egg roll or spring roll wrappers
  • 1 large egg, lightly beaten
  • Special equipment: a deep-fat thermometer
  • Accompaniments: Asian sweet chile sauce; Chinese mustard

Make filling: Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.

Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.

Make egg rolls: Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).

Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).

Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don’t crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.

Note: I added some cabbage to this recipe because I like the taste of cabbage. It turned out superb.

Salmon with a Lime Butter Sauce

This recipe is one of my favorites. It requires a bit of butter but all in all the overall recipe is healthy. It is quick and easy and requires very little preparation.

Ingredients:

  • 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 6 tablespoons lime butter sauce

Lime Butter Sauce:

  • 1 large garlic clove, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter, melted

Directions:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Cooks’ Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

I love this with a really nice fat piece of salmon that has nice marbling and good color. Because the fish is done so simply that the sauce really makes the meal. It is citrusy and rich.

Chicken with Roasted Lemon and a Rosemary Sauce

I found this to be very good. The taste of the roasted lemon actually makes a difference. It is a slightly sweeter and deeper taste than regular lemon. Very Very Tasty.

Ingredients

  • 1-1/2 pounds small new potatoes such as Red Bliss
  • 2 large lemons
  • Extra-virgin olive oil for brushing on lemons, plus 1/4 cup Gray salt and freshly ground pepper
  • 4 boneless chicken breast halves, skin on
  • 1 tablespoon minced garlic
  • 1 cup double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon unsalted butter (optional)

Directions:

Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.

Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut
 pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.

Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.

Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

I followed this pretty closely. It was worth the time that it took to do the recipe.

 

Wonderful Zuppa Toscana Recipe

Directions:

  • Chop or slice uncooked sausage into small pieces.
  • Brown sausage in your soup pot.
  • Add chicken broth and water to pot and stir.
  • Place onions, potatoes, and garlic in pot.
  • Cook on medium heat until potatoes are done.
  • Add sausage and bacon.
  • Salt and pepper to taste.
  • Simmer for another 10 minutes.
  • Turn to low heat.
  • Add kale and cream.
  • Heat through and serve.

This is an amazing soup and it is easy to make. I don’t have to go to Olive Garden as often because of this wonderful recipe🙂 It is an exact recipe of the same soup that is served in Olive Garden. It is a little spicy and really filling. The kale makes it really filling and a well rounded. Make it with some fresh bread and a salad to make it a really light and wonderful meal. I highly recommend this.

Smells like Perfume; Tastes like Heaven

So fruit is on sale right now and it is canning season for me. I can everything I can get my hands on. I would can my kid if I could find a big enough jar🙂 But to be serious, I love to can. I love the idea that I can give all this stuff away around Christmas and that it will stay good for a really long time. I have only canned 2 times since the beginning of this season and I have already made Banana Nut Bread Jam, Giardineria (my version not the Chicago version) which includes everything I can find in my fridge and garden, pickled cucumbers, spaghetti sauce, strawberry rhubarb jam, pickled okra and pickled burgundy beans which turn green in the pickling process. As I type this, I am listening to my son play and my canning jars tell me that they have sealed….POP!

I bought a bundle of fresh plums at the store last night and was at a loss for what to do with them at first. I had seen a recipe for plum rose jam that sounded really good but I couldn’t find it this morning in any of my canning books. I will probably find it now that the plums are used up. However, I found a recipe that piqued my interest. Plum Lavender Jam. I am leary about putting lavender in my food because it can be sooo overpowering. I once worked in a restaurant that allowed a small business to come in and use our kitchen once a month to make their large batches of lavender jellies, honeys and breads. We always got samples and while they were good the lavender was so strong that it was weird.
However the way that this recipe I used, the lavender is only used as a fragrance and it makes the plums really stand out.

I got this recipe from http://www.laundryetc.co.uk/2011/08/04/blaisdon-plum-lavender-jam/

BLAISDON PLUM & LAVENDER JAM

Makes 1.125 kg (2lbs 4oz)

1.2Kg ( 2lb 8oz) plums or 1kg (2lb 4oz) when stoned
750g ( 1lb 12oz) sugar
juice of 1 lemon
1 Tbsp dried lavender

Chop the plums into quarters and remove the stones. Place the fruit in a bowl layered with the sugar, add the lemon juice and push the lavender, tied in a piece of muslin, down into the fruit. Cover and leave overnight to macerate.
Next day, pour the contents of the bowl into a pan and heat it through stirring until the sugar is completely dissolved. Bring to a simmer then remove from the heat, pour back into the bowl, push a piece of greaseproof paper down onto the surface of the bowl’s contents, then cover and leave to macerate for anything between 3 – 24 hours, whatever fits into your schedule.
If you plan to can or water process your jam, prepare your jars and seals, otherwise make sure your jam jars and lids are clean and hot by placing them in a warm oven for 20 minutes. Remove the lavender bundle, then with a slotted spoon remove the plum pieces from the syrup. There is no need to be too painstaking about this, it just means that your finished jam will have some nice chunks of plum flesh instead of it all being cooked into an homogenised mass!
Place the remaining syrup in a preserving pan, heat to boiling then maintain at a rolling boil until it reaches setting point. This took me about 10 minutes to achieve. Add the plum pieces and bring back to the boil and check for setting point again. Pour the jam into hot jars and seal. If you are canning your jam, process for 10 minutes then remove from the canner. Leave till cold, then test the seals. Label and date your jam.

I did not do the overnight bit but instead as I boiled down the plums, I placed the sachet to cook along with the jam. I made a second fresh sachet around the time I added the pectin and took out the first. I used an immersion blender to puree the plums prior to adding pectin. I also added only 5 c of sugar because I don’t like overly sweet jelly. I also used Black Diamond plums which have a dark purple almost black skin and a very red meat. The resulting jelly is a very beautiful garnet color.

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