Bread Pudding 101

Well, it's been some time since I have been able to post anything, but not to fear! Here's to another post! I have been craving bread pudding since Halloween. I do believe and agree with Nigella that some of the best recipes comes from "the thrifty refusal to throw anything away."

There is something so satisfying whenever I eat this kind of dish. Maybe is the combination of heavy cream, vanilla, and sugar. hm..Sounds divine actually.

Well, there are a couple I have been meaning to try, especially for the holidays! I am obsessed with Nigella (as you know) so I do have a recipe of hers that I am dying to try:

Caramel Croissant Pudding:


Who doesn't love those buttery croissants? This recipe just brought a new level of deliciousness! I mean seriously- Caramel. Crossiant. Pudding? HEAVEN.

Ingredients

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons bourbon
• 1/2 cup whole milk
• 2 eggs, beaten

Directions

Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.

Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes and prepare to swoon.~

Now I don't know if it's the inner Parisian in me, but anything with Croissants immediately grabs my attention. They're just so light, flaky, and sweet. Or maybe it's just the none dieting side of me, but here is another croissant bread pudding recipe by one of the many favorite chefs I have: Ina Garten

Croissant Bread Pudding:

Ingredients

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Finally, here is a classic bread pudding recipe you can must try!!

Bread Pudding:

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Tell me some of your favorite bread pudding recipes! We can always share our favorite recipes!

Curry Is Not So Scary!

As a child I have watched my mother cook extremely authentic slash "scary" Indian dishes. It just always seemed like she took hours to cook those delicious dinners and as if they included about 1,000 steps. As I grew up, I realized that definitely was not the case. Indian dishes are always construed to be more difficult than they truly are. The key is....the SPICES.

I have gotten the chance to experiment with multiple spices and have created a staple dinner dish. Word from my fiancé is that it's the perfect mix of Indian taste with American ingredients, minus the fat. If you are looking for something healthy with protein, this is your dish!

This is one of our favorites because it's so easy and healthy. It was the first dish I put together with ingredients straight out of our pantry.

Indian Fusion Stew:

Ingredients:

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon mild curry powder

1 teaspoon paprika

1 teaspoon turmeric powder

1/2 white onion

1 Serrano pepper

1 garlic clove

1/2 tablespoon ginger

1 red bell pepper

1/2 cup mushroom

1/2 baby spinach

4 cups veggie beef

1 can Chickpeas

1 can diced tomatoes

3 cups chicken stock

2 tablespoon plain yogurt

Instructions:

1. Begin dicing all the vegetables (mushrooms, red bell peppers, and the white onion).

2. Add the olive oil to pan. Once heated through add cumin seeds, curry powder, paprika, and turmeric powder. Toast spices for about 5 minutes. Saute the white onion, garlic, and ginger until the onion's have begun tender. Add the Serrano pepper and cook for about 5 minutes.

3. The add the veggie beef until tender.

6. Add can chickpeas and tomatoes- stir thoroughly. Cook for about 5 minutes.

8. Add chicken stock and simmer for about 15 minutes.

9. Add baby spinach and stir within the stew till it wilts. Great way to get those veggies in!

10. Finally, spoon into a bowl and add a dollop of yogurt.

This is one of our favorites because it's so easy and healthy. It was the first dish I put together literally from our pantry. Tell me what is your favorite healthy, yet savory dish. Did you create it?

The Holidays Are Around The Corner

Many consider holiday cooking to be extremely stressful, but Nigella Lawson, without a doubt one of my favorite chefs, has a different perspective. It's definitely because she makes cooking seem so effortless, stress free, and extremely classy. Maybe it's the British accent. Hmm.

Her perspective on cooking is that it should be so easy and fun, NOT stressful. Therefore, I think some of her recipes are the best for holiday cooking!

Simple. Easy. Comfort Foods.

Here are some of my favorites:

What I really love about this recipe is it's the best vegetarian option to replace that Thanksgiving turkey! Recipes like this help me out a lot, especially because my fiancé is a vegetarian. It's the perfect combination of fall flavors and truly has a great touch of comfort.

Butternut Squash with Pecans and Blue Cheese:

Ingredients:

• 4 pounds butternut squash
• 3 tablespoons olive oil
• 6 stalks fresh thyme or 1/2 teaspoon dried thyme
• 3 and half oz pecans
• 4 oz Roquefort or other blue cheese
• Salt and pepper to taste

Instructions:

Serves: 6-8

1. Preheat the oven to 450°F.

2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm cubes; you don't need to be precise, just keep the pieces uniformly small.

3. Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.

4. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.

5. Check seasoning and add the last of the thyme, torn into small sprigs to decorate.

Personally, I think soup is the best appetizer to give your guests at any dinner, especially at a holiday dinner. There is just something so comforting about soup on a cold winter day with your friends and family. The best thing about soup is you can prepare it ahead of time. Nothing is more relaxing than to have one dish already prepared for your fabulous dinner!

This soup is a huge favorite because once again it uses the season’s produce-squash and sweet potato. YUM! The creamy, yet grainy, texture of this soup with the added touch of sweetness from the sweet potatoes just gives that special edge. Not to mention the fact that this recipe requires a blender, which makes my life a lot easier. What is there not to love about that? Nigella describes this dish as, "Nirvana".

Butternut and Sweet Potato Soup:

Ingredients:

• 12 Oz diced butternut squash and sweet potato from a packet
• About 3 cups hot chicken or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace good grinding of pepper
• 4 teaspoons buttermilk

Instructions:

Serves: 2, or 1 in great need

1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.

2. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.

3. Puree the soup in a blender - you will find that by removing the center nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.

4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.

There is just something about Nigella that is so soothing when she creates these

beautiful dishes. She always makes it seem so easy! What do you think?

My last favorite recipe is the staple cocktail dish-Sausages! It's the best thing to create

whenever you have a large party because it's so easy to make in BIG batches. Even so, she

definitely made these sausages with a twist. Keep in mind, cocktail sausages are the perfect dish

to allow you to mingle with your guests so effortlessly. As you walk around with these

delicious sausages, they can grab one, two, or three! Easy for them and easy for you! Seriously,

what's better than that?

Cocktail Sausages:

Ingredients:

• About 75 cocktail sausages
• 2 tablespoons sesame oil
• 1/2 cup honey
• 2 tablespoons soy sauce

Instructions:

Serves: Makes 75

1. Preheat the oven to 450°F

2. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin.

3. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands - or a couple of spatulas - to move everything about in the pan so that all the sausages are slicked.

4. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

There are so many holiday recipes out there, but anything that makes it one step easier to prepare becomes on my favorite list. Tell me some of your favorites. Everyone can always eat, drink, and laugh a little more.

I will be back with more soon!

Pizza! Pizza! And More Pizza!

Hi kids!

On a budget? Just another friendly reminder about Frankies Free Pizza Tuesday's! They also have some great specials on beer! Only from 5PM to 10PM!

Seriously, what is more enticing than beer and pizza?

On another note, I would love to hear from you about what your favoritie pizza place is.

Amit and I just tried Cane Rosso in Deep Ellum. All I can say is that it is amazingly delicious! The crust was perfectly crispy, but not too crispy. Every pizza forms a little char on the bottom which is to die for. The ingredients taste so fresh ,and the best part is they bake everything in this gigantic wood oven. It is a great place to try an authentic Napoli-style pizza. It's also a fantastic place to take someone on a date! Not too expensive, but still a very cute date site.

FYI: They are always busy, so if you do not have a party of 6 or more...I would be prepared to have a couple of drinks before being seated. :)

Regardless, I would highly recommend this quaint place in Dallas!

What is your favorite kind of pizza?

Hello all!!

I have been so swamped with everything, but I will make some post's soon. Promise! In the meantime, I just saw this recipe from Lauren Conrad's blog and LOVED IT! If any of you try it-please let me know! It just seems to be the perfect midnight snack to have around.

Oreo and Peanut Butter Layered Baby Lattice Pies

Two refrigerated 9 inch pie crusts

16 Oreo Cookies

• 1 cup creamy peanut butter
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar

1. Preheat oven to 350 degrees F. and spray 8 muffin cups with non stick cooking spray.

2. Unroll pie crusts and cut out eight 4-inch rounds. Press into prepared muffin pan.

3. Spread 1 tablespoon of peanut butter over each cookie then stack 2 cookies on top of each other. Place 2 stacked cookies into pie crusts. With remaining pie dough, cut long thin strips to prepare lattice top. Follow photos to make lattice tops or use a flat piece of dough with slits cut on top.

4. Brush melted butter over tops then sprinkle generously with sugar. Bake for 22-26 minutes, until golden brown. Let cool then remove from pan.

Makes 8 pies

Let me know if you try this!

Recent Fascination with Fried Zucchini Flowers.

All I have been seeing is a dish called "Fried Zucchini Flower." Now I have to say..I never knew such a thing existed. But I most definitely have to try this unique dish. I stumbled upon this dish first from my new favorite chef/ food blogger: Viviane Bauquest Farre. She makes divine dishes. Then, I saw this exact same dish on FoodTV (of course with their own flare).

This clearly is a must eat summer dish. Doesn't seem too challenging to make so that motivates me to try it even more! While this is a popular dish to eat in Tuscany... you can buy a batch of zucchini flowers at any Italian specialty store.

I will be back to tell you all about my attempt to make stuffed fried zucchini flowers! Hey, anything stuffed with cheesecan't be that bad!

Here is the recipe I will be using from Viviane Bauquest Farre:

Pan-fried zucchini flowers:

Serves makes 16 to 20 flowers or 4 servings active time: 45 min

For the batter

1. 1 cup unbleached white flour
2. 1/2 teaspoon sea salt
3. 3/4 cup warm water
4. 1 large organic egg

For the stuffing

1. 1 large organic egg – lightly beaten
2. 1 cup fresh ricotta cheese
3. 1 shallot – finely chopped
4. 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
5. 1/2 teaspoon sea salt
6. freshly ground pepper to taste

1. 16 large or 20 small fresh zucchini flowers
2. 1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)

1. Step 1: For the batter – mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
2. Step 2: For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
3. Step 3: To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.
4. Step 4: Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.
5. Step 5: To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.

Also, here is a helpful video:

Don't you think she is just so fabulous? I love hoe carefree she makes cooking seem and that's how it always should be!

Free Dinner Anyone?

It's Monday..and you know what that means. FREE DINNER...where?

Only at Villa-o...now thats a great way to start the week. Eat some delicious food and save money!

It's been some time since I have been able to write here, but I promise I will come back with more delicious finds. In the meantime, if anyone has any great food finds, don't hesitate to share!