Chocolate Chip Bread Pudding with a Warm Caramel Sauce

The recipe for "Poor Man's Pudding", or in modern day known as "Bread Pudding" was first conceived in Europe at the turn of the 11th century, as a palitable dish for using up dry or stale bread and ingredients left over from a previous meal, as refrigeration and proper storage was next to nil, and even the thought of wasting one morsel of food was unacceptable.

Overtime Bread Pudding has become a signature dish in western Europe, it's place of origin, and in fine dining restaurants throughout the world. The wonderful aspect of this dish lies in it's simplicity and variability. Bread Pudding may take on a more savory note with the addition of dried fruit and nuts for the prefect accompianment to any brunch menu, or served as a dessert, decked with chocolate, caramel and rich cream.

I developed this particular recipe frankly out of desperation at the last minute. I promised a friend that I would bring dessert to a small gathering she was hosting that night. However, when I opened the fridge I found that I was low on milk and eggs, and completely out of flour. The only ingredient I fathomed I could use was an old stale loaf of buttermilk bread tucked in the back of the freezer. Bread Pudding came to mind, and I had to run with it. I had chocolate chips in the pantry and crunchy Kashi cereal to use in substitution for chopped nuts. Left to my imagination, this concoction was either going to be a complete disaster or a huge hit. Thank goodness for the latter. Topped with homemade Warm Caramel Sauce and a drizzle of cold cream, my sister deemed this the best dessert recipe that I had ever made.

Ingredients
For the Bread Pudding:
6 cups of stale white bread, cubed (If stale bread is not available, simply toast the bread in a 350 degree oven for approximately 15 minutes, careful not to let it singe.)
1/4 cups semisweet chocolate chips (I prefer to combine both white and dark chocolate chips)

1 cup Kashi Crunch cereal, or 1 cup chopped nuts of preference

4 eggs

3 cups milk

1 cup sugar

2 Tablespoons vanilla

 

For the Caramel Sauce:

1 cup brown sugar

2 Tablespoons corn starch

1/2 cup water

2/3 cup half-and half (I only had Almond flavored coffee creamer, which was absolutely fantastic!)

1/4 cup light-colored corn syrup

2 Tablespoons butter, room temperature

1 teaspoon vanilla

 

Preparation

Preheat the oven to 350 degrees.

To a heavily greased 9"x13" glass baking pan add the cubes of stale bread. Mix in the chocolate chips and cereal and set aside.

In a mixing bowl combine the eggs, milk, sugar and vanilla, whisking until all the ingredients are completely incorporated.

Pour the egg mixture over the bread cubes, making sure that the bread is immersed as much as possible in the liquid.

Bake for 50-55 minutes. Set aside for 5 minutes to slightly cool.

 

In a small sauepan whisk together the brown sugar and cornstarch until incorporated. Add in the half-and-half, corn starch and butter. Bring to a boil, stirring frquently over medium heat, and cook 2 minutes further. Add in the vanilla.

 

Serve the Bread Pudding and drizzle generously with the Caramel Sauce. Garnish with cool fresh cream just prior to presentation.

 

Yields: 8-10 servings

 

Blackberry & Lemon Cream Cheese Muffins

These are my favorite muffins to serve alongside any light weekend brunch. The batter is light and fluffy, while the lemon cream cheese center adds an unexpected touch of cream and zest of citrus. I was able to catch the last weekend of the blackberry picking season in the Northwest, and, after eating most of the berries on my walk home from the thatch, I was able to save just enough for this recipe. If it is not the season for fresh blackberries, or raspberries or blueberries, if preferred, opt for frozen; the muffins will retain the same consistency as long as the berries are defrosted and drained prior to adding to the batter.

Ingredients
For the Batter:
2 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
1 stick (8 Tablespoons) room-temperature butter
1 teaspoon vanilla
1 3/4-2 cups berries

For the Lemon Cream Cheese:
1 stick cream cheese, room temperature
1 Tablespoon lemon juice
The zest of one small lemon

Preparation
Preheat the oven to 400 degrees, with the rack in the center. Grease a standard 12 muffin pan, or line with paper cups. (This recipe yields 18 muffins, so to use all of the batter a second 1/2 batch will be made following the first.)

Combine the stick of cream cheese, lemon juice and lemon zest in a small bowl and set aside.

Whisk together the first five, dry ingredients in a large bowl and set aside.
In a seperate bowl mix together the eggs, sour cream, milk, sugar, butter and vanilla. (As long as the butter is at room temperature, mixing the wet ingredients together can either be done by hand or with an electric mixer.)
Gradually add the wet ingredients into the dry ingredients, incorporating completely.
Gently fold in the berries, careful not to break the berries up turning the batter deep purple. (Furthermore, overmixing will cause the batter to become far too dense, rather than light and fluffy.)
Fill each of the muffin cups 1/3 of the way full.
Using a small spoon, scoop 1 teaspoon of the cream cheese mixture into the center of each of the cups, atop the batter. Top with additional berry batter, until approximately 1/4" shy of the rim of each cup.
Bake for approximately 17 minutes, or until a toothpick inserted removes cleanly. Let cool 3-5 minutes before removing from pan. Repeat the process until all the batter has been used.

Yields: 18 muffins

Carrot, Beet, Ginger and Apple Juice

Inspired by several of my sister's recipes, I have just recently come to love freshly juiced vegetables and fruits, often combined with nutritional grasses and raw herbs and spices. The benefits of juicing at home are endless: with the proper electric juicer one can prepare their favorite concoction in minutes; juices can be made ahead and refrigerated for convenience; in an air-tight container, fresh juices are perfect for  traveling or for when one is on the go; one can omit or add any desired ingredients with ease; although purchasing an electric juicer may be a large initial investment, the purchase price is easily justified with the abhorrent cost of bottled juices in stores; juicing is not only a flavorful and creative way of absorbing sustenance, it is such an incredibly efficient method to receiving all the vitamins and minerals one needs all day, without having to constantly consume full meals. This is one of my favorite combinations of mostly carrots, beets, apple and ginger. I also added in several stalks of celery and the juice of one orange for flavor. Another wonderful thing about juicing is that one can hide ingredients that they need in their diet, but do not fancy the flavor of, behind the flavors of those fruits and vegetables they do love, and no one is the wiser.

Ingredients

6 small beets, stems removed, chopped into wedges

5 apples, chopped into wedges

3 stalks of celery

15 carrots

2" long piece of ginger

1 orange, peel removed, quartered

Lime juice to taste

Preparation

Using an electric juicer (I prefer the Jack LaLanne's Power Juicer) simply combine all of the ingredients. Serve immediately or chill in an airtight container. (Mason jars are wonderful)

Serves: 4 (12 ounce portions)

Beef Stew with Horseradish Cream

 To me, there is nothing better than a hearty stew on a cold fall or winter day, warming from the inside out. This recipe is no exception. I prepared it with a lean beef stew meat, but if lamb or chicken is preferred it would be just as wonderful. This recipe is extremely simple; the flavors are encouraged by the use of both fresh and dried herbs and mixed seasonal vegetables. As fall is upon us, root vegetables are in season, and so I opted for including them in the list of ingredients, but if mild chilies, green beans okra, peas or the like are most fresh for the time of year I encourage all to steer towards those.
Served with a rustic French bread and Horseradish Cream for spice, this dish is perfect for any dinner party or relaxing night in front of the fire with a nice glass of Cabernet Sauvignon.
If you live in or near the Port Townsend, Washington area, stop in at The Wine Seller, where Owner and wine aficionado, Joe Euro, will have the perfect selection.

Ingredients

4 Tablespoons olive oil, plus an additional 2 Tablespoons

1 sweet onion, chopped

4 large carrots, peeled and chopped

4 stalks of celery, chopped

1 to 1 1/2 pounds of lean beef stew meat, diced into 1/2"x 1/2" cubes

1 cup flour

1 Tablespoon garlic powder

Salt and pepper

2 Tablespoons minced garlic

1 32 ounce can of diced tomatoes, juice included

4-5 cups of reduced-sodium chicken or beef broth

3 Tablespoons Worcestershire Sauce

3/4 cup Merlot or Cabernet Sauvignon red wine 

(As always said, "Do not cook with wine you would not dare to drink!" Here that most definitely rings true. If the use of alcohol is not preferred, simply replace it with 1:1 ratio of red wine vinegar and balsamic vinegar.)

3 sweet potatoes (or 2 large ones), peeled, chopped, boiled for 5 minutes and drained, set aside

1 can of yellow corn, drained (or the kernels from two ears of cooked corn)

8 ounces of mushrooms, quartered (If you love mushrooms, as I do, double the amount.)

1 red pepper, chopped

1 green pepper, chopped

1 Tablespoon dried oregano

1 Tablespoon dried thyme

1 Tablespoon dried basil

Chopped flat-leafed parsley to garnish

Horseradish Cream*

Warmed, rustic French baguette 

Preparation

In a large stew pot saute the onion, carrots and celery in the olive oil over medium for 5 minutes, until the onions become somewhat lucid. Pour these cooked vegetables on a plate and set aside. In a large bowl whisk together the flour, garlic powder, salt and pepper. Gradually add in the cubed meat, cautiously coating each piece with the flour mixture. In the same large stew pot add the additional 2 Tablespoons of olive oil, then hand by handful shake off the excess flour from the beef and place the meat in the pot. Saute the beef over medium for approximately 4 minutes, or until the dried flour is no longer visible and the meat has turned slightly brown; this indicates that the flour has successfully sealed the meat, assisting in retaining the juices. Add in the minced garlic, sauteing for 1 minute more, cautious not to let the garlic burn, as it does have the tendency over intense heat.

Add the mirepoix (carrots, celery and onion) back into the pot along with the remaining ingredients through the dried basil. Simmer the stew over medium heat for a minimum of 25-30 minutes, allowing all the ingredients to incorporate. Can easily be made a day ahead to enhance depth and flavor.

Garnish with chopped flat-leafed parsley and a generous service of Horseradish Cream. A hand-torn piece of warm, rustic French baguette cannot be forgotten on the side.

Serves: 8

*Horseradish Cream is available at most markets, however, if not in stock or homemade is preferred to control the temperature simply combine sour cream and minced horseradish in a 1:4 ratio with salt and pepper to taste.

Spicy Thai Chicken Coconut Soup

I absolutely love Thai food, and nothing is more comforting than a bowl of warm soup on a cold fall day. Serve my Spicy Thai Chicken Coconut Soup over a bed of steamed brown rice alongside a cup of hot green tea, and you will have the perfect recipe to beat the chill. Temper the heat of the soup by reducing the amount of chili paste, or add in a little bit extra to taste if you fancy.

อาหารนี่คือของขวัญของทั้งจักรวาล,
ชิ้นอาหารอันโอชะแต่ละเสียสละชีวิต,
ฉันอาจจะคุ้มค่าที่จะได้รับมัน
พลังงานในอาหารนี้อาจ
ให้ฉันความแข็งแรง,
ที่จะเปลี่ยนคุณภาพไม่ดีของฉัน
เป็นคนที่บริสุทธ์
ฉันรู้สึกขอบคุณสำหรับอาหารนี้
ฉันอาจตระหนักเส้นทางแห่งการตื่น,
เพื่อเห็นแก่ของมนุษย์ทุก

 

 

This food is the gift of the whole universe,
Each morsel is a sacrifice of life,
May I be worthy to receive it.
May the energy in this food,
Give me the strength,
To transform my unwholesome qualities

into wholesome ones.

I am grateful for this food,

May I realize the Path of Awakening,

For the sake of all beings.

Thai Mealtime Prayer

 

Ingredients

4 Tablespoons Canola oil

1 cup button mushrooms, sliced

1/2 red onion, thinly sliced into 1" strips

1 red bell pepper, thinly sliced into 1" strips

2 Tablespoons of minced garlic

1/2 stick of lemongrass, finely chopped

4 teaspoons of finely minced fresh ginger

3 large chicken breasts, poached and shredded; approximately 3 cups

4 cups of low-sodium chicken stock

1-1 1/2 can of reduced fat coconut milk

2 Tablespoons of chili paste (or approximately 2 Tablespoons of Sriracha chili sauce)

 

2 cups of uncooked bean sprouts

3 scallions chopped

4 freshly cut lime wedges

Chopped cilantro to garnish

 

Preparation

In a large pot saute the first six ingredients over medium heat for 4-5 minutes, or until the onion becomes fairly lucent, making sure to incporate the oil throughout the mixture. Add in the shredded chicken, chicken stocl, coconut milk and chili paste and bring to a boil. Reduce the heat to low and simmer for 10-12 minutes. Add in the bean sprouts and simmer an additional 2-3 minutes. Serve over or alongside steamed brown rice and finish with chopped scallions, lime juice and chopped cilantro to garnish.

Wonderful if made hours ahead, however set aside the last four ingredients until just prior to serving.

 

Serves: 4