Tuesday, November 20, 2012

Heavenly Bread Pudding

INGREDIENTS (see also sauce below)
6 large croissants (Costco)
8 large eggs
1 c. sugar
3 c. heavy cream
2 tsps. vanilla bean paste (available at Williams and Sonoma, but regular vanilla can be substituted)

Butter a 9x13 dish.  Slice the croissants in half lengthwise.  Layer half of croissants, crust-side down, in bottom of pan, then layer the other half, crust-side up, on top.  In a bowl, whisk the eggs and sugar; then whisk in the cream and vanilla paste.  Pour slowly over the croissants and smash down with a spoon and allow to soak for 10 minutes.  Place the 9x13 pan inside a larger pan for a water bath fill the outside pan with water ¾ full and bake at 350 for 1 ½ hours (check the pudding after 1 hour 15 minutes and take out of oven if it is golden brown).  Make sure the eggs are all cooked.

Dish into bowls and pour a couple spoonfuls of sauce on top.  Sprinkle with raspberries, boysenberries, etc.  (I get the Costco berry mix in the frozen food section and add some sugar.). Serve warm or at room temperature.

**I covered the pudding the first half of the bake time with tinfoil. I tented it and cut a few holes in it to allow steam to escape like Ina suggests in her bread pudding recipe.

**You can add raisins, nuts, chocolate, coconut etc to the pudding. Just place it between the two croissant pieces (make sure it is covered or it may burn)

1 cube butter
1 c. sugar
½ c. heavy cream
1 tsp. vanilla

Melt butter in small saucepan and add other ingredients.  Stir on medium-low heat until sugar is dissolved.  Do not boil.

Tuesday, November 6, 2012

Locro de Zapallo (squash or pumpkin stew)

-1 small onion finely chopped
-1 garlic clove finely chopped
-1TBS olive oil
-1 TBSP Mexican hot sauce (I used Valentina brand, since that is what I had in hand)
-3 lbs. Banana squash, butternut squash ,any yellow almost orange squash or even Halloween pumpkin chopped in small 1/2 inch squares
-1 potato chopped in 1/2 inch squares
-1/2 cup frozen corn
-1/2 cup frozen peas
-1/2 cup queso fresco crumbled or you may use mozzarella cheese
-1/4 cup milk (optional)
Garnish with chopped cilantro

Saute onion, garlic and Mexican hot sauce in olive oil until onions are soft. Add chopped squash, stir, add 1 cup of water and let cook in medium heat for 45 minutes to an hour stirring every 15 minutes until squash is soft (press squash against pot). When squash is soft add  potatoes, frozen corn and peas, let cook for 20 minutes or until potato is cooked. Add cheese once everything is cooked, stir and the squash is supposed to look mushy but if it is too thick you may add the milk. Garnish each serving with cilantro and serve with warm white rice.

Thursday, November 1, 2012

Oven Roasted Potatoes with Bacon

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Preheat oven to 425 and put a big pot of water on to boil.
Peel and chop into mouth-size pieces. Place in pot of water and boil about 10 min, until just barely fork tender. Meanwhile cut bacon into about 1/2 inch pieces prior to cooking, then cook until golden but not crunchy. 
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Place in 425° oven for 35-40 minutes. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

 Recipe from myadventuresinthecountry.com.