This is a simple recipe. I am occasionally seized by the impulse to craft incredibly elaborate meals with 20 ingredients, but when it comes to this, it's all about recipes that are easy to remember and elaborate.
I added some kicks here and there for extra oohs. I used things lying around my shelf (actually it is a "kitchen box" since I live in a 6x10 room :P)
Mm, mm, that most traditional of British comfort foods! (We are not including black pudding here.)
SIMPLE BREAD AND BUTTER PUDDING (WITH ACCENTS)
You customize the spice & other extra ingredients!
=Ingredients=
5 slices crust-on bread
3-4 T butter, softened
1/4 c sugar
1 tsp cinnamon or other (mixed) spice (I used cardamom)
2 c (whole) milk
2-3 eggs (large, organic, free-range)
Extras: raisins (I used cranberries, golden raisins, 2 tsp shredded dried coconut)
=Instructions=
1. Generously butter the bread slices on ONE side. Then cut into triangles or rectangles.
2. Place some bread in a baking pan BUTTER SIDE UP -- I used a loaf pan; you can use whatever you have. FOR EACH LAYER of bread, sprinkle on some sugar, spice & extras (raisins, etc.). So it will be BREAD - SPICE + RAISINS - BREAD - SPICE + RAISINS.
3. Beat/Whisk together eggs and milk in a bowl. Pour over bread.
4. Leave it for 30 minutes to allow the bread to soak up the liquid. Then
BAKE at 350 F for 30 minutes, or until brown on top.
Good served in bowls with cream or vanilla pudding poured on top!
Enjoy!
Monday, February 22, 2010
Wednesday, February 17, 2010
Hearty Pumpkin Soup
I made this up this past Halloween because the Trader Joe's pumpkin we bought was the sweetest and more delicious-looking pumpkin I had ever seen. I just couldn't resist! This is a great way to use your Halloween pumpkin for three things: a decoration, a soup, and roasted seeds!
Chinese people often make soup with little pumpkin cubes in a chicken broth. Any kind of pumpkin/squash works, like butternut.
Google procedures for properly getting the meat out of a pumpkin...I was carving it at the same time so it'll be different.
HEARTY PUMPKIN SOUP
This recipe showcases the natural flavor of the pumpkin. That said, there's barely any spice.
You can add barley to it to change it up the next day!
=Ingredients=
1 large eating pumpkin (with at least 2 lbs meat, I would say)
Chicken broth homemade, or hot water and a couple of Trader Joe's chicken broth essence packages
(Or: Vegetable bouillon, without too many distracting flavors - keep it simple)
Salt and pepper sparingly
=Instructions=
***FIRST, you make the soup. THEN, you carve a design into your pumpkin! I have found that carving first makes it harder to get the meat out without ruining your lovely design.
1. Prepare your Hallow's Eve pumpkin!! This includes cutting a circle around the stem and removing the "lid", and putting the seeds & guts in a bowl for later. (Find a recipe for roasted seeds online -- I used onion powder, garlic powder, salt and sprayed on some oil.)
Then, with an ice cream scoop or metal baller, scoop out as much soft pulp as you can. I didn't make balls, I scooped out long "strips" of pumpkin. You can use a small, sharp knife for delicate work.
2. Have your large stock pot (at least 3 quarts) nearby. As you scoop, place the meat into the pot.
3. The pot should be no more than 3/4 full of pumpkin. If there's more than that, put it in a plastic bag/large mason jar and store it in the fridge. Find a cool recipe!
4. Prepare boiling water. Measure it out by the cupful and add it to the pumpkin pot until the pumpkin is covered by 2 inches. KEEP TRACK of how many cups you added!
5. Add as much TJ's chicken essence/bouillon cubes/bouillon powder as necessary, based on number of cups of water.
(OR, IF YOU HAVE HOMEMADE BROTH/STOCK: Add enough to cover pumpkin by 2 inches.)
6. Cover pot and bring to a boil, then reduce to a gentle simmer. If your lid doesn't have a vent, leave a little vent by putting the lid on a bit crooked -- don't let the soup boil over! If you're not making other things in the kitchen, set an alarm and check on it often.
7. Simmer, stirrring occasionally, until pumpkin is totally tender.
8. At this point, you have two options: Either you can puree it carefully, or you can do like I did and just leave it the way it is. Break up the pumpkin into smaller chunks with a spatula or wooden spoon. It's okay if they're not all the same size, just as long as you have bite-sized chunks. ***PUREEING: Always allow to cool before pureeing in a blender! A wand pureer is really handy.
9. Taste and season with salt and pepper sparingly if it's too bland for you. Always be careful with pepper -- a little goes a long way!
I did not use any sort of herb here, but you could add some dried savory with the chicken broth/veggie broth before you start simmering. I've done this and it tastes very good. The only thing is I REALLY love the natural taste of pumpkin, and adding the savory overpowered the pumpkin flavor.
Bon apetit!
Chinese people often make soup with little pumpkin cubes in a chicken broth. Any kind of pumpkin/squash works, like butternut.
Google procedures for properly getting the meat out of a pumpkin...I was carving it at the same time so it'll be different.
HEARTY PUMPKIN SOUP
This recipe showcases the natural flavor of the pumpkin. That said, there's barely any spice.
You can add barley to it to change it up the next day!
=Ingredients=
1 large eating pumpkin (with at least 2 lbs meat, I would say)
Chicken broth homemade, or hot water and a couple of Trader Joe's chicken broth essence packages
(Or: Vegetable bouillon, without too many distracting flavors - keep it simple)
Salt and pepper sparingly
=Instructions=
***FIRST, you make the soup. THEN, you carve a design into your pumpkin! I have found that carving first makes it harder to get the meat out without ruining your lovely design.
1. Prepare your Hallow's Eve pumpkin!! This includes cutting a circle around the stem and removing the "lid", and putting the seeds & guts in a bowl for later. (Find a recipe for roasted seeds online -- I used onion powder, garlic powder, salt and sprayed on some oil.)
Then, with an ice cream scoop or metal baller, scoop out as much soft pulp as you can. I didn't make balls, I scooped out long "strips" of pumpkin. You can use a small, sharp knife for delicate work.
2. Have your large stock pot (at least 3 quarts) nearby. As you scoop, place the meat into the pot.
3. The pot should be no more than 3/4 full of pumpkin. If there's more than that, put it in a plastic bag/large mason jar and store it in the fridge. Find a cool recipe!
4. Prepare boiling water. Measure it out by the cupful and add it to the pumpkin pot until the pumpkin is covered by 2 inches. KEEP TRACK of how many cups you added!
5. Add as much TJ's chicken essence/bouillon cubes/bouillon powder as necessary, based on number of cups of water.
(OR, IF YOU HAVE HOMEMADE BROTH/STOCK: Add enough to cover pumpkin by 2 inches.)
6. Cover pot and bring to a boil, then reduce to a gentle simmer. If your lid doesn't have a vent, leave a little vent by putting the lid on a bit crooked -- don't let the soup boil over! If you're not making other things in the kitchen, set an alarm and check on it often.
7. Simmer, stirrring occasionally, until pumpkin is totally tender.
8. At this point, you have two options: Either you can puree it carefully, or you can do like I did and just leave it the way it is. Break up the pumpkin into smaller chunks with a spatula or wooden spoon. It's okay if they're not all the same size, just as long as you have bite-sized chunks. ***PUREEING: Always allow to cool before pureeing in a blender! A wand pureer is really handy.
9. Taste and season with salt and pepper sparingly if it's too bland for you. Always be careful with pepper -- a little goes a long way!
I did not use any sort of herb here, but you could add some dried savory with the chicken broth/veggie broth before you start simmering. I've done this and it tastes very good. The only thing is I REALLY love the natural taste of pumpkin, and adding the savory overpowered the pumpkin flavor.
Bon apetit!
Great Northern Beans! With Flair
Here is a recipe I made up last autumn for a Halloweeny feast! It was the result of just having bought my FIRST tin of Hungarian paprika (!!), having beans, and not knowing how to cook beans.
Of course, I recommend that you buy dried beans in bulk and prepare them from scratch -- it's more economical. Freeze em and it's a breeze later on! At the time, though, I did not have this option.
PAPRIKA-ED GREAT NORTHERN BEANS
(or, GREAT PAPRIKA NORTHERN BEANS):
"They're great!" Yes, I went there.
=Ingredients=
organic leek, thinly sliced (~1-2 in of the white part or more)
1 can (6 oz) tomato paste (NOT sauce! the thick paste.)
1 can organic great northern (white) beans
2-3 tsp paprika - whichever kind you have
(Optional: dried basil or oregano)
Freshly grated salt & pepper to taste -- none of that pre-grated stuff!!
=Instructions=
1. Heat some oil or butter (or a combination for the best of both worlds) in a large frying pan. When it's shimmering, add the leek and sprinkle on the paprika. Sautee 3-5 minutes.
2. When the leek is well sauteed but not burnt, add the tomato paste. I like to use a rubber spatula because you can get every last drop! Open the can of beans, drain, and dump 'em in. Mix well (folding motions) and spread it so it's in a thin layer in the pan. Use that surface area to increase evaporation/reduction rate!
3. Lower the heat so the mixture bubbles gently. Give it a go-around with your spatula or wooden spoon occasionally to make sure it doesn't burn and stick to the bottom.
4. When the sauce dries some and gets really thick, taste. Salt & pepper to taste - be careful not to add too much; add a bit at a time to avoid overspicing. (If you overspice, put in another 1/2-1 can of beans and heat through.)
5. Serve as a side! This is rich and hearty fare for a cold day.
Feel free to add some dried basil or the like along with the beans!
PRESENTATION: FALL DINNER
This is something new I'm adding occasionally -- how to lay out your table.
Here's how I did the presentation for this particular meal -
- MIDDLE OF TABLE: circular plate with rectangular slices of various cheeses arranged in a flower shape (all pointing like petals outwards, making a circle/flower). In the middle of the circle I put a tiny red maple leaf I found from the yard.
- TO EACH SIDE: I put the beans on one side of the cheese plate and on the other side, a large bowl of couscous (made with olive oil, salt, some bouillon if you like).
- AT EACH SEAT: I put one bowl of my hearty pumpkin soup (recipe later!) and a plate.
So: Each person had a bowl of pumpkin soup. Then there were beans that could go on top of couscous. My friend Doug also brought some fresh-made cornbread. You can use my cornbread recipe from before -- omit the bacon if desired. Cornbread goes great with beans! This was a celebration of seasonal foods!
FOR DESSERT, I made an apple sauce to which I added unsweetened organic coconut flakes and a teaspoon or two of vanilla extract. You could add powdered cardamom instead of vanilla for a more Indian taste. It is a subtle difference but very noticeable.
Of course, I recommend that you buy dried beans in bulk and prepare them from scratch -- it's more economical. Freeze em and it's a breeze later on! At the time, though, I did not have this option.
PAPRIKA-ED GREAT NORTHERN BEANS
(or, GREAT PAPRIKA NORTHERN BEANS):
"They're great!" Yes, I went there.
=Ingredients=
organic leek, thinly sliced (~1-2 in of the white part or more)
1 can (6 oz) tomato paste (NOT sauce! the thick paste.)
1 can organic great northern (white) beans
2-3 tsp paprika - whichever kind you have
(Optional: dried basil or oregano)
Freshly grated salt & pepper to taste -- none of that pre-grated stuff!!
=Instructions=
1. Heat some oil or butter (or a combination for the best of both worlds) in a large frying pan. When it's shimmering, add the leek and sprinkle on the paprika. Sautee 3-5 minutes.
2. When the leek is well sauteed but not burnt, add the tomato paste. I like to use a rubber spatula because you can get every last drop! Open the can of beans, drain, and dump 'em in. Mix well (folding motions) and spread it so it's in a thin layer in the pan. Use that surface area to increase evaporation/reduction rate!
3. Lower the heat so the mixture bubbles gently. Give it a go-around with your spatula or wooden spoon occasionally to make sure it doesn't burn and stick to the bottom.
4. When the sauce dries some and gets really thick, taste. Salt & pepper to taste - be careful not to add too much; add a bit at a time to avoid overspicing. (If you overspice, put in another 1/2-1 can of beans and heat through.)
5. Serve as a side! This is rich and hearty fare for a cold day.
Feel free to add some dried basil or the like along with the beans!
PRESENTATION: FALL DINNER
This is something new I'm adding occasionally -- how to lay out your table.
Here's how I did the presentation for this particular meal -
- MIDDLE OF TABLE: circular plate with rectangular slices of various cheeses arranged in a flower shape (all pointing like petals outwards, making a circle/flower). In the middle of the circle I put a tiny red maple leaf I found from the yard.
- TO EACH SIDE: I put the beans on one side of the cheese plate and on the other side, a large bowl of couscous (made with olive oil, salt, some bouillon if you like).
- AT EACH SEAT: I put one bowl of my hearty pumpkin soup (recipe later!) and a plate.
So: Each person had a bowl of pumpkin soup. Then there were beans that could go on top of couscous. My friend Doug also brought some fresh-made cornbread. You can use my cornbread recipe from before -- omit the bacon if desired. Cornbread goes great with beans! This was a celebration of seasonal foods!
FOR DESSERT, I made an apple sauce to which I added unsweetened organic coconut flakes and a teaspoon or two of vanilla extract. You could add powdered cardamom instead of vanilla for a more Indian taste. It is a subtle difference but very noticeable.
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