Pumpkin Pie Pudding

Pumpkin Pie Pudding

2 cups milk

¾ cup dark brown sugar

 ¼ cup arrowroot

2 large eggs

1 cup canned pumpkin

 ¼ teaspoon salt

¼ teaspoon pumpkin spice

¼ cup of candied ginger, minced

6 tablespoons of whipped cream

2 tablespoons walnuts, toasted and chopped

1.      Whisk milk, sugar, and arrowroot in a large saucepan; bring to a boil.

2.      Boil 3 minutes, whisking constantly.

3.      Beat eggs with a whisk in a large bowl.

4.      Gradually add half the hot milk mixture to the beaten eggs.

5.      Return milk-egg mixture to pan.

6.      Cook over medium heat 3 minutes, or until thick, whisking constantly.

7.      Remove from heat; stir in pumpkin, salt, pumpkin spice, and half of the candied ginger.

8.      Spoon evenly into 6 custard cups.

9.      Let cool, and chill for about 30 minutes, or until pudding is set.

10. Garnish with whipped cream, candied ginger, and walnuts.

Smoky Spanish Tortilla

Smoky Spanish Tortilla

2 tablespoons olive oil

1 large onion, thinly sliced

1 teaspoon smoked paprika

4 Yukon gold or white round potatoes, scrubbed and thickly sliced

6 eggs

1 cup of shredded smoked provolone cheese

salt and black pepper

1. Heat 1 tablespoon of the oil in an 8 inch cast iron skillet, add the onion and smoked paprika, and cook gently for 4–5 minutes, until the onion has softened.

2. Add the potatoes and stir to coat in the onion and paprika mixture.

3. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.

4. Beat the eggs together in a large bowl and season with salt and black pepper.

5. Add the potato and onion mixture and mix thoroughly.

6. Heat the remaining oil in the skillet, add the egg, provolone cheese, and potato mixture, and cook over low heat for 8–10 minutes, without stirring, until set.

7. Place the pan under a preheated high broiler and cook for 2–3 minutes, until the top of the tortilla is golden brown.

8. Transfer to a board, sprinkle with a little extra smoked paprika, and serve cut into wedges.

Merry Christmas

Just a quick note to say Merry Christmas to you and yours!!

Chocolate Apricot Bread Pudding

Chocolate Apricot Bread Pudding

·       1 loaf crusty French bread

·     5 ounces bittersweet chocolate, coarsely chopped into 1/2 to 2-in. pieces

·     ½ cup quartered dried apricots 

      ½ cup of sliver almonds, toasted

·     3 large eggs 

·     2 cups half-and-half 

·     ½ cup sugar 

·     1 ½ teaspoons vanilla

·     2 tablespoons orange juice

      1. Trim crusts off bread. Cut loaf crosswise into ¾-inch-thick slices.

      2. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit.    

      3. If needed, lean the slices over so they don't extend above sides of the pan.

      4. If bread is too wide, trim it.

      5. Tuck chocolate, dried apricots, and almonds between bread slices scattering some chocolate, apricots, and almonds over the top.

      6. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange juice until well blended.

      7. Slowly pour liquid over the bread.

      8. Let stand until bread feels soft all over and most of the liquid is absorbed 30 to 40 minutes; occasionally tip the pan and spoon liquid over the top.

      9. Bake in a 350° oven until custard no longer flows in the center when the pan is gently tilted, about 30 minutes.

     10. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes.

     11. Serve warm or cool.

White Bark

White Bark

I first made this three years ago.  I had purchased barberries and it was Christmastime. I thought about white chocolate with barberries, pistachios, and candied orange peel might work together.  I had someone love this so much I had to make it special for her for her birthday in July. I know always make sure she gets some for Christmas. I technically do not use an exact recipe, so if you need more or less of an ingredient use it.

You can use dried currants or minced craisins if you cannot find barberries. I haven't tried either, but they taste similar.

2 cups of white chocolate chips

¼ cup of barberries

¼ cup of pistachios

¼ cup of candied dried orange peel, minced

1. Put the white chocolate in a microwave-safe bowl and heat on high for 30 seconds in the microwave; stir.
2. Repeat for 30 seconds more in the microwave.
3. The chocolate should be all melted when stirred the second time, if not repeat for 10-20 second intervals until it has completely melted.
4. Put wax paper on top of a pan and take the white chocolate while still warm and put a thin layer on it (1/8 to 1/4 inch thick).
5. Scatter the barberries, pistachios, and orange peel on the white chocolate, while it is still warm.
6. I forget this part, but gently press the barberries, pistachios, and orange peel into the white chocolate (makes is easier when you break the bark).
7.  Let it cool and harden.
8. When it is hard, take your hand and break into pieces. They should be irregular and like the picture below.

Kale and Cannelloni Bean Soup

Kale and Cannelloni Bean Soup

2 tablespoons olive oil
2 leeks, washed and sliced
12 cloves garlic, minced
1 fresh bay leaf

1 teaspoon thyme

1 teaspoon oregano 1/4 teaspoon chili flakes
6 cups vegetable stock
1 bunch kale, roughly chopped into ½ inch pieces
4 cups cannelloni beans, cooked

Salt and pepper

1. Heat a large pot over medium-high heat.

2. After a minute add the olive oil.

3. Add the leeks and cook for one minute before adding the garlic, bay leaf, thyme, oregano, and chili flakes.
4. Turn the heat down to medium and cook ingredients for two minutes.

5. Add kale and stir to combine.

6. After the kale mixture has cooked for five minutes, add stock and whole beans.

7. Bring soup to a boil and turn off. Taste the soup and adjust seasoning with salt and pepper.

Swiss Chard Barley and Cannellini Bean Soup

2 pounds Swiss chard, cut into ¼-inch-wide strips

                                                                  ½ cup olive oil

2 cups onion, chopped

1 cup carrot, chopped

1 cup celery, chopped 

3 plum tomatoes, chopped

10 cups broth

1 cup pearl barley

3 cups canned cannellini beans, drained

Freshly ground pepper

Shaved Parmesan cheese

1.  Put the olive oil and onion in a large heavy pot and cook over moderate heat, stirring

     occasionally, until light gold, about 5 minutes.

2.  Add the carrot and celery and cook for 7 minutes, stirring occasionally.

3.  Add the tomatoes and cook, stirring now and then, until all the vegetables are

     softened, about 6 minutes.

4.  Stir in the chard.  

5.  Cover and cook over very low heat for 40 minutes, stirring once or twice.

6.  Meanwhile, in a medium saucepan, bring the broth to a boil. 

7.  Add the barley and simmer over moderately low heat until tender, about 35 minutes.

8.  Drain the barley, reserving the cooking broth.

9.  Add the barley and beans to the chard, stir well and cook for 2 minutes.

10.  Stir in 5 cups of the barley broth, season with salt and pepper and bring just to a simmer.

11.  Ladle into bowls and garnish the cheese.

Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove garlic, minced

3 tablespoons olive oil

2 bay leaves

1 tablespoon butter

2 cups onion, minced

1 cup carrots, minced

1 large potato, cubed

4 cups veggie stock

½ cup dry white wine

1 teaspoon thyme

Dash of nutmeg

1 teaspoon salt

½ teaspoon pepper

¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.

      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   

      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.

      4. Add the bay leaves and fold the foil to form a packet.

      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.

      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.

      7. Discard outer husks and bay leaves.

      8. In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes.

      9. Add the carrots and continue to cook for 5 more minutes.   

     10. Add the minced garlic and cook for 2 minutes.

     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.

     12. Cover and bring the soup to a boil.

     13. Reduce heat to medium low and continue to cook for 35 minutes.

     14. Using a blender, purée the soup in small batches until smooth.

     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.

     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

 1 tablespoon olive oil

 1 teaspoon curry powder

1 teaspoon ground cinnamon

 1 teaspoon ground turmeric

1 teaspoon cayenne powder     

1 teaspoon of cardamon

1 teaspoon of red pepper flakes

¼ teaspoon ground nutmeg

1 large onion, finely chopped

2 cups chopped fresh spinach or beet greens

2 cups chickpeas, cooked

 1 medium tomato, chopped

4 cups vegetable broth 

2 cups coconut milk

¼ cup cilantro, finely chopped

8 tablespoons plain Greek yogurt, divided, for garnish, optional

1.  Heat oil in saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, cayenne, cardamon, red pepper flakes, nutmeg, and 

     onion, and gently stir.

3.  Add spinach, and cook, stirring occasionally, for 2 minutes.
4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro, and garnish each serving with 1 tablespoon yogurt.

White Winter Soup

White Winter Soup

	1	onion
	3	medium leeks
	2	tablespoon butter
	1 1	tablespoon olive oil teaspoon of sage
	1	large or 2 medium potatoes
	1	small cauliflower
	½	head celery root
	3½	cups vegetable stock
		salt and black pepper
	2	cups evaporated milk fresh chives, chopped as garnish

1. Peel and chop the onion. 
2. Clean the leeks and slice them about ⅜ inch thick.
3. Put the butter and oil in the saucepan and turn the heat on low. 
4. Add the sage, onion, and leeks, cover, and cook the vegetables gently for a few minutes so that they soften.
5. Peel the potatoes and cut into small cubes. 
6. Cut the thick stem out of the cauliflower and discard it. 
7. Break the cauliflower into florets.
8. At the last minute, peel the celery root thickly so that you’re left with just the white flesh (like a banana, celeriac turns brown very quickly once it’s been cut). 
9. Chop this into cubes and add to the pan, with the cauliflower and potatoes — as well as the stock, a pinch of salt, and a twist of pepper. 
10. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
11. Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. 
12. Puree the soup in the blender a few ladlefuls at a time. 
13. You can either reheat it now, to serve immediately or chill it in the fridge and use within 5 days.
14. Return the soup to the pan and reheat gently but thoroughly. it doesn’t need to boil again, but it should be piping hot. 
15. Check the seasoning and add more salt and pepper if necessary.
16. Garnish with some chopped chives. 

Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup 

2 cups cannellini beans, cooked

3 tablespoons olive oil, divided

1 medium onion, halved and sliced

4 cups shredded savoy cabbage 1 teaspoon thyme 1 teaspoon of oregano

3 cloves garlic, minced, plus 1 clove garlic, halved

6 cups vegetable broth

Freshly ground pepper to taste

8 slices of Italian or French bread

1 cup grated parmesan cheese

1. Mash 1 1/2 cups beans with a fork.  2. Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot.  3. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes.  4. Add cabbage, thyme, oregano, and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes.  5. Add broth, mashed beans, and whole beans; bring to a simmer.  6. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.  7. Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste).  8. Divide toast among 8 soup plates.  9. Ladle soup over the toast and sprinkle with cheese.

Chunky Tomato Red Pepper Soup

Chunky Tomato Red Pepper Soup

2 tablespoons butter

2 medium red bell peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

 1 teaspoon smoked paprika

2 cups plum tomatoes, chopped

¼ cup fresh basil, minced

1 teaspoon of fresh dill, chopped

1 ½ cups vegetable broth

1 teaspoon honey

½ tablespoon salt

½ teaspoon cracked pepper

1/3 cup evaporated milk

1/3 cup chopped fresh basil

4 slices sourdough bread

1 clove garlic

1 ¼ cups shredded aged Cheddar cheese

1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.

2. Stir in garlic, tomato paste, and paprika and cook, stirring constantly, 1 minute.

3. Stir in tomatoes, basil, dill, broth, and honey.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. 

5. Stir in milk; season with salt and pepper.

7. Rub bread with garlic clove.

8. Place on a baking sheet; sprinkle with cheese.

9. Broil 2 minutes or until cheese is melted and golden.

10. Let stand 1 minute; cut into 1 ½ inch pieces

11. Top soup with chopped basil and grilled cheese croutons.