Spork or Foon?

Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions

 
 

I don't even have it in my to write a witty post about this awesome sandwich because another 1-2' of snow is currently being dumped on my doorstep.  Except, I don't have a doorstep, so I guess I'll just say... sidewalk?

The odd thing is that it doesn't actually seem to be snowing as much in Manhattan as it is in say, Long Island and New Jersey. NYC will prepare for huge storms by spreading copious amounts of salt on the already crumbling city streets in preparation for SNOWMAGGEDON or SNOWPOCALYPSE (gotta love media sensationalism), but instead the storms skirt the island of Manhattan and cover New Jersey and Long Island in a 1-2' tall blanket of white snow leaving Manhattan with, as my friend put it, "more salt than snow on the ground."

So I guess I shouldn't really be complaining. I stare angrily outside my window at snowflakes the size of plums furiously fall, but at the same time I am thrilled with the snow because Jack has a snow day and will be staying home with me today (although I won't really be able to speak to him because he will be furiously working from home, which is hard for me not to speak to him because he is so cute. I know. Gag.).  But it doesn't change the fact that I hate it, and have decided not to leave my apartment until the weather is a consistent 45 degrees and sunny. I know in August, I will be sitting here at my computer, complaining of the wretched heat wishing for this day of snow, but until then, let me complain about the snow.

WAH.

As I lock myself inside, I will be indulging in some leftovers.  Some incredibly tasty leftovers.  

The other night, I made Jack some braised short ribs with polenta.  Now, I love making braised short ribs because they are incredibly simple to make.  Sear the meat, toss it in a pot with some aromatics and wine and let cook for a few hours. Done.  It also yields a high amount of leftovers.  He thoroughly enjoyed the hearty meal, but what he enjoyed even more were the leftovers. Tender braised short ribs that melt in your mouth topped with gooey, spicy pepper jack cheese, sweet pickled caramelized onions, and fresh peppery arugula sandwiched between to pieces of buttery, crisp bread. 

My mouth is watering even as I write that.

What is funny is that as I am writing this post, Jack just requested this sandwich for breakfast.  See?  This sandwich is good at any time of the day, any time of the year.

Side Note:  Did you know that this is the first year in recorded history that it has snowed in every state in the United States? Even Hawaii.

Snowpocalypse, indeed.

Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions adapted from Bon Appetit

INGREDIENTS

SHORT RIBS

• 5 pounds beef short ribs
• 1/4 cup (1/2 stick) butter
• 3 celery stalks, chopped
• 2 large carrots, peeled, coarsely chopped
• 1 medium onion, chopped
• 1 1/4 cups dry red wine
• 1/2 cup low-salt beef broth
• 1/3 cup medium-dry Sherry
• 2 garlic cloves, peeled
• 2 bay leaves
• 1 large fresh thyme sprig

PICKLED CARAMELIZED ONIONS

• 1 tablespoon butter
• 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
• 4 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar

ASSEMBLY

• Butter, room temperature
• 16 slices country-style crusty white bread
• 12 ounces Pepper Jack cheese, sliced
• 4 cups baby arugula

PREPARATION

SHORT RIBS

• Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

• Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

• Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

PICKLED CARAMELIZED ONIONS

• Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.

ASSEMBLY

• Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

• Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.

Spaghetti tossed with Spicy Tomatoes and Arugula with Chicken Meatballs

I need to come up with a catchier, less wordy title for this dish. 

Friends and family often say to me, "Teanna, you need to post simpler things on your blog. Your recipes are too complicated."

And to them I say, "What? You mean people don't like to sweat, curse, and cry in their kitchens while trying to juggle tons of ingredients, 3 burners and an oven like I do?"

But my friends and family are right. Sometimes simple is best.  Yes, I like challenging recipes, but there are nights where I just want to throw something together with what is in my pantry.

Oh, and when I say "pantry", I mean "make-shift shelving that hovers between my kitchen and living room". This is New York City. There are no pantries in New York City unless you are a bajillionaire. 

Last night, I opened my freezer and stared into its meager depths.  Frozen fruit, veggie sausages, ice, frozen mocha buttercream (Seriously. I don't even know if you can freeze buttercream, but I did), short ribs... ah! Ground chicken.  I always keep ground chicken on hand to make my favorite go-to, simple dish: Chicken Meatballs.

I normally serve these chicken meatballs as a salad atop arugula and sprinkled with fontina cheese with a basil pesto vinaigrette, which was inspired by a favorite lunch place of mine, Penelopes (I love to adapt salads that I have at restaurants).  But this time, I wanted something different. I rummaged through my make-shift shelving.  I have 15 different types of pasta (all people should have 15 different types of pasta. You'll never know when the mood will strike for trottoloni. I'm still not even sure what trottolini is, but I bought it because it looked cool), but grabbed what tugged at my heartstrings: spaghetti. I plucked a can of San Marzano pomodori pelati (whole peeled tomatoes) from the shelves, grabbed some fresh arugula and a half a ball of mozzarella from the fridge, and, finally, a head of garlic.  I didn't know where I was going, but I knew wherever I ended up, it would be delicious. 

I ended up making a quick sauce out of the tomatoes (sans juice), garlic, and a bit of olive oil and tossed my al dente spaghetti with said sauce and some fresh arugula.  I shaved some fresh mozzarella on top and topped my dish with three tender chicken meatballs.  I was in heaven. 

So no crying, cursing, and very little sweating went on in my kitchen that night. Maybe I'll start to like the simpler things. 

 

Spaghetti tossed with Spicy Tomatoes and Arugula with Chicken Meatballs

For the Meatballs:
1 pound ground chicken
1/2 cup fresh breadcrumbs
1/3 cup finely chopped flat-leaf Italian parsley
1/3 cup grated parmesan cheese
2 eggs
1 1/2 teaspoons minced garlic
Kosher Salt and Freshly Ground Pepper

For the Sauce:
1 35-ounce can whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/3 finely chopped flat-leaf Italian parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground pepper, to taste

1- pound spaghetti (or other type of macaroni)
1 cup loosely packed asparagus
1/2 cup grated mozzarella cheese

Directions:

For the Meatballs: Preheat oven to 350F. Line a two rimmed baking sheets with aluminum foil and spray with cooking spray. Set aside.

Combine all ingredients in a medium bowl until just incorporated. Season to taste with kosher salt and freshly ground black pepper.  Roll meatballs into 12 balls, approximately 2" in diameter. 

Arrange meatballs approximately 2" apart on baking sheets. Bake for 20-minutes or until meatballs are cooked through. 

For the Sauce: Remove the whole tomatoes from the can.  Reserve the juice for another use.  Roughly chop tomatoes (keep the juices that come out of the tomatoes for the sauce). Set aside. 

Heat 2 tbsp. extra virgin olive oil in a large saute pan over medium heat.  When glistening, add garlic and cook until garlic is brown and fragrant, about 2 minutes. Add tomatoes (and their juices) to pan and let cook for 2 minutes, until the sauce is slightly thickened.  Add parsley and red pepper.  Season with salt and freshly ground pepper.  Set aside until ready to use. 

To Assemble:  Cook spaghetti according to package directions.  Drain and add arugula. Toss with sauce until arugula is just wilted. Sprinkle mozzarella atop spaghetti and serve immediately. 

TWD: Blueberry Honey-Wheat Cookies

 
 

This has been the longest winter in the history of man.  I just declared that. Call me Al Roker, your neighborhood weather(wo)man.

It seems every time I look out my window, I look through the endlessly falling snow towards a grey sky. Down below, the streets of Manhattan are covered with a salty, grey mush and at the end of each street corner is a pool of black water waiting to soak the feet of any poor soul that does not have experience long-jumping said puddles. 

It is miserable.  

Needless to say, I am ready for winter to end. I wrote a little Haiku for winter:

Winter, enough is enough. I say "Uncle".

Go away.

Isn't it time to head to Australia, or something?

That's what I like to call "Free-form Haiku".  I don't like stick to the 5-7-5 rule.

I'm tired of the heavy snow, the heavy clothes, and the heavy foods. I need some lightness in my life. So I want to kiss Michelle of Flourchild for this week's pick, Honey-Wheat Cookies.  These cookies are what I would call "lovely".  And I say lovely in a British regional accent (I'm not sure which one), because I love the way they call food lovely.  We Americans don't use the word lovely enough when commenting on food.  So you have to say it like this:

"Lohv-leigh".

If any of you watch Last Restaurant Standing on BBC America, you'll know what I mean. 

These cookies were light and airy, almost cake like.  The soft, sweet nuanced flavors of honey are enhanced bright lemon flavor and the the cake-like texture of the cookie has a wonderful bite due to the addition of wheat germ. I added some $21-a-pound dried blueberries to the cookies, making these the most expensive cookies in the history of the world, to go along with the longest winter in the history of the world. But they were the perfect addition.  Soft, sweet and chewy, these added the perfect textural contrast to the pillowy cookies. Finally, I topped the cookies with a sweet lemon glaze and smiled with thoughts of spring as I took a bite. 

Check out Michelle's page for the recipe and click here to see the rest of TWD!  

Jean Georges Grilled Burgers with Asian Pickles

 

When summer rolls around, all I want to do is eat hamburgers and drink frozen margaritas.  But in the back of my head, there is always that annoying voice saying "Don't do it! It's summer! Go to the gym! Work on your flabby arms!" So instead of munching away on a juicy, medium rare hamburgers topped with lettuce, tomatoes, american cheese and lots and lots of ketchup sandwiched in between a doughy, toasted bun studded with sesame seeds, I stick to the salads and shrimp cocktails cursing bathing suits and sleeveless tops. 

But since we are still stuck in the depths of this long, cold, endless winter (seriously Winter, isn't it about time you head down to the Southern Hemisphere?), I will eat all of the burgers I want. And there is no better burger to chow down on than this burger created by the famous Jean Georges.  Food and Wine Magazine sums it up best when they say that "superchef Jean Georges Vongerichten gives his phenomenal burgers fun Asian touches, like a Russian dressing flavored with miso and the zippy hot sauce Sriracha, and crunchy pickles made with a rice vinegar brine."

I mean, seriously. They used the word zippy. ZIPPY. I need to find a way to use that word. 

These burgers are incredible.  They are a drip-down-the-side-of-your-hand, can't-take-big-enough-bites type of burger. Divine. Delicious. Incredible. And totally worth all of the calories. 

Jean Georges Grilled Burgers with Asian Pickles adapted from Food and Wine Magazine

INGREDIENTS
PICKLES
 
1/2 cup rice vinegar
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 Thai green chile, halved lengthwise
1 1/2 tablespoons fresh lime juice
1 small seedless cucumber, peeled and sliced crosswise 1/4 inch thick (1 cup)
 
RUSSIAN DRESSING
 
1/2 cup ketchup
1/3 cup mayonnaise
2 1/2 tablespoons finely chopped cornichons
1 tablespoon finely chopped shallots
1 tablespoon red wine vinegar
1 tablespoon white miso paste
1 teaspoon Sriracha chile sauce
Salt
 
BURGERS
 
2 pounds ground beef sirloin, formed into four 1 1/2-inch-thick patties
Salt and freshly ground black pepper
4 kaiser rolls, toasted
4 large Boston lettuce leaves
4 slices of beefsteak tomato
 
Make the Pickles: In a saucepan, bring the vinegar, sugar, salt and chile to a boil. Remove from the heat and let cool. Add the limejuice and pour the brine over the cucumber slices. Press the cucumber slices down into the liquid with a small plate and place a can on the plate; let stand at room temperature for 4 hours.
 
Make the Russian Dressing: In a bowl, combine the ketchup with the mayonnaise, cornichons, shallots, vinegar, miso and Sriracha and season with salt.
 
Make the Burgers: Light a grill. Season the patties with salt and black pepper and grill over high heat, turning once, until the burgers are charred outside and medium-rare within, about 6 minutes.
 
Spread the Russian dressing on the rolls and cover with the lettuce and tomatoes. Top with the burgers and pickles; serve.

Stir It 28

 

I was recently contacted by one of my favorite bloggers, Chrystal of Duo Dishes, about an amazing push by the online food community to raise funds for the relief effort in Haiti.  

The event, helmed by Bren Herrera of Flanboyant Eats, Chrystal Baker of The Duo Dishes, and Courtney Nzeribe of Coco Cooks, and Christy Spackman of Balance will be held in Atlanta, LA, Chicago and NYC this Sunday, February 21st.  They are looking for help in any way they can - cooks to donate food, people to spread the word.  Every little bit helps! 

If coming together for a good cause isn't enough for you (come on!), check out the menus at each event.  Ever dreamed of actually trying your favorite bloggers food?  Now's your chance.

Atlanta Menu

Chicago Menu

New York Participants and Prizes

LA Participants

Doesn't that sound good? Click on any of the lovely ladies pages to purchase tickets!

Here are the details (from the Stir It 28 Facebook Page):

STIR IT 28 is 3-part fund-raising effort to help in the relief of Haiti's devastating earthquake, leaving thousands dead. 3 food bloggers have come together to bring awareness and raise money for the island! On Feb. 21st, 4 cities will host an evening of culinary adventures, featuring food from chefs, restaurants and food bloggers in each city!

100% of monies raised goes directly to YELE & Share Our Strength. They have accepted our campaign & are helping us get the word out! If you have any questions, you can email [email protected].

Part I. Feb. 21st Culinary Evening Celebrating Life & Hope

Atlanta: Space Atlanta - Eat Drink Enjoy
1310 White Street, Atlanta, GA 30310. 4-7 pm. DJ Rev Lee spins music and special surprise guest appearance by local performer that will electrify you! Complimentary wine by Montaluce Winery. Cash bar. $30 in advance; $40 at the door.

LA: Private LA Residence located at
6602 Cahuenga Terrace, Los Angeles, CA, 90068. 4-7 pm. Complimentary Valet parking to 1st 50 guests. $30 in advance; $35 at the door.

Chicago: Three Peas Art Lounge
75 E. 16th Street (Between Michigan and Wabash)
Chicago, IL 60616. 4-7 pm. $30 in advance; $35 at the door.
*cash bar & delicious cupcakes for sale

New York: NYU Department of Nutrition, Food Studies and Public Health, 35 W. 4th Street, 10th floor, NY, NY, 10012. 4-7 pm.
Advanced ticket sales only: $20 for students and $30 for adults/faculty & staff.
Students must pay via the PayPal General Online Donation button on Flanboyant Eats and Coco Cooks and indicate “NYU student ticket” in notes. Must show student ID at the door.
*Street parking and parking garages within walking distance

Wash. DC: Event details coming soon!

Part II. Month-Long Donations!

If you can't participate or attend the Feb. 21st event, consider donating in any denomination. Donations are being accepted all month long, beginning Feb. 21st. Paypal donation to [email protected].

Part III. One. Comment. One Eats.

If you're a food blogger, we're inviting you to participate in Bren's hunger campaign called "Hunger Lives No More: One Comment. One Eats." For each comment left on the 1st post of February, we ask that you donate ONE food item to Share Our Strength. We are coordinating with SOS on getting all donated food to Haiti. If you participate, email bren at flanboyanteats dot com and you will receive a badge to place on your blog indicating that "You Gave."

Sirloin Steak with Creamy Potato "Risotto"

  
"Teanna, it smells insanely good in here."

Jack entered the apartment after yet another 15-hour day at work of running proformas and building financial models (exciting stuff) and shot straight to the kitchen (which is right next to the front door, so I guess instead of shot, I should say, "took two steps towards the kitchen and was in the kitchen").  He looked over my shoulder and captured the scents of nutty butter and caramelized onions that wafted from the saute` pan. 

"What is it?"

"Potato risotto," I informed him, feeding him a bite. "You can take it for lunch tomorrow."

"But I want it now." he insisted.

"Well, you can't have it now." I said sternly, but with a slight chuckle in my voice.

"Why not?" he stomped.

"Because it's 10:00 pm and I need sunlight. I have to photograph it tomorrow." I said matter-of-factly. 

He looked downtrodden, but acquiesed.  Frankly, this is something he has learned by know.  When one dates a food blogger, one needs to be prepared to eat the food until it is properly photographed. 

But it was well worth the wait.  Yukon gold potatoes are diced into an 1/8" dice, cooked with finely chopped onions, a bit of heavy cream, and finished off with cayenne pepper, parmesan cheese, and topped with chives.  The result is a sublimely creamy potato "risotto" with gooey parmesan cheese and a slight bit of heat in the back of the mouth as a result of the cayenne pepper. The potatoes are toothsome, and if not told otherwise, one would definitely think this was risotto. Best part is?  It takes a quarter of the time to make this dish as it does actual risotto.

Oh, and the steak is good, too.  But we all know the star of this dish. 

Sirloin Steak with Creamy Potato Risotto adapted from Bon Appetit

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth (I used beef stock and it was delicious)
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef sirloin  steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken (or beef) broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. 

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 1 to 2 minutes per side for medium-rare.

Divide potato risotto among plates. Place steaks on plates and serve.

 

TWD: Rice Krispie Treat Chocolate Chip Cookies and I MET DORIE!

These chocolate chip cookies were great.  Making these were interesting, as I was able to taste the real thing made by the original author the very same day. Hers were better. More on that later.

I wanted to do something different with these cookies and I thought, "Why not Rice Krispie Treat cookies?" I felt the batter was kind of thin, so I added 1/4 cup of flour, 1/2 cup Rice Krispies, and 1/2 cup of marshmallows.  They were definitely a lot of fun to eat. The marshmallows caramelized and added a great, chewy texture, and there definitely were some fun snap, crackle, pop moments as I crunched down on the Rice Krispies. Thanks to Kait of Kait's Plate for choosing this great recipe! Click here for the recipe and check out the rest of TWD here!

On to the good stuff. 

I MET DORIE!  Friday afternoon, I headed over to the Mizu Salon over on 59th and Park, walked in, and almost fainted from excitement. There she was.  My baking idol.  We made eye contact and she smiled. Did she recognize me? I thought.  I shook it off. No, that's impossible. 

 

After a few minutes (the line was crazy long) my turn arrived. 

"Dorie?" I said, tentatively.

"Hi!" She greeted me warmly, but looked deeply at me as if she were trying to remember a familiar face. "Tell me your name."

"I'm Teanna. I'm part of your baking group. Spork or Foon?"  

God, I'm such a dork, I thought.  I ASKED the name of my blog.  Like I wasn't sure of it. Get a grip, woman! 

"YES!"  She exclaimed.  "I thought it was you when you walked in.  You do such beautiful stuff!"  

WHAAAAAAAA? I thought to myself. She knows who I am!? The Great Dorie Greenspan?

HOLLLLLLLLLLAAAAAAAAAAAA!

She hugged me and planted a kiss on my cheek.  I secretly hoped her lipstick had left an impression on my cheek, for I would wear it around the city proudly that day (it didn't).

 

We spoke for a few more minutes as she put together my order: one of everything.  She had run out of the World Peace Cookies, the ones I was most excited for, but I had figured those would probably have sold out first (I arrived 2 hours after opening). I was giddy as we chatted. I couldn't get my thoughts out clearly. It was like it was 1985, she was Michael Jackson and I was a 15 year old girl. I wanted to scream, cry, pass out, and be dragged out by security. 

  
I took a photo with Dorie as the line grew longer and the inventory shrunk.  I was deliriously happy.  I walked out, with a box filled with Coconut Lime Shortbreads, Chocolate Chip Cookies, Sables, Peanut Butter Cookies, Molasses Spice Cookies, Chocolate Chunkers, and Espresso Shortbread Cookies. I skipped down into the subway and replayed the past 15 minutes in my head as an enormous smile tattooed itself on my face for the next few hours. 

 

We're a lucky bunch. We get to bake together, each week, inspired by each other's stories and experiences.  But what is most amazing is that the author of the book that brought us all together is so involved in our community.  If I had a question, I could Tweet Dorie and receive a response immediately.  I had a problem with my sables, and Dorie commented with a lengthy explanation as to what could have been the problem. She KNEW WHO I WAS WHEN I MET HER. She reads our blogs. She comments. She loves us all. And she is the sweetest woman I have ever met.  Seriously.  She was so happy to meet each and every person who walked into the cookie bar.  It was as if we were all old friends and were at a reunion together, happy to see each other after so many years. 

Oh, and speaking of Sables, this was Dorie's Sable.

 

And these were mine. 

Oof, I have some practicing to do. 

  
 

Chocolate Bread Pudding French Toast for LOVE-AHS

 

Whenever I think of the word "lover", I think of the old SNL skits between Will Ferrel and Rachel Dratch as the creepy, hippie husband-and-wife, Roger and Virginia Clarvin, that made all guests uncomfortable with inappropriate PDA and awkward stories of their escapades.

Roger: [as he rubs Virginia's arms] Yes, Virginia. I remember our first days of courtship as if it were yesterday. Eager drives to Holyoke. Passionate cries of love making muffle into a feather pillow in order to avoid waking your roomate Chin Le. [kisses Virginia]

Virginia: Oh, yes, yes. Fond memories, my lover prince.

Roger: [chirps like a cricket] "Make love." [chirps again] "Make love." Quick, quick, [clears the table as the two prepare to make love] let's rub our legs and bodies against each other like cricket children and make love and night fancy. [grunts]

Awkward.

If there was any french toast that is perfect for Valentine's Day, this is it. A rich, chocolate bread pudding infused with Bailey's Irish Cream (I always have to add some alcohol for some punch. Do I have a problem?) made into a crisp french toast with a creamy center and topped with a seductive creme anglaise and maple syrup.

This is good. SO, SO good. Roll your eyes back, can't stop eating, good. Amazing. A must make for Valentine's Day or any other time of year. This is a MUST MAKE. For Love-ahs or for singles alike.

Sorry for the half-sie photo instructions. I made the bread pudding and creme anglaise at night and did not want to use flash. Damn the flash!

Chocolate Bread Pudding French Toast

Remove bread pudding from ramekins and coat in egg mixture.

 

Heat 1 tablespoon of butter in a saute pan over medium heat. Add coated bread pudding and press down with a spatula. Cook until eggs are cooked through and sides are golden brown.
 

Top with creme anglaise and maple syrup. Serve immediately.

For the Bread Pudding (bread pudding and creme anglaise recipes adapted from Dorie Greenspan: Baking From My Home to Yours

6 ounces bread (brioche, challah or white), preferably stale
1 1/2 cups whole milk
1/2 cup heavy cram
2 large eggs
2 large egg yolks1/4 cup sugar
3 ounces bittersweet chocolate, finely chopped
2 tablespoons Bailey's Irish Cream, Dark Rum, or Grand Marnier

For the Creme Anglaise

1/2 cup whole milk
1/2 cup heavy cream
3 egg yolks
1/4 cup sugar
1 teaspoon vanilla

For the French Toast

2 large eggs
2 tablespoons whole milk
Maple Syrup

Prepare the Bread Pudding

Have a 9-x-13 inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to hold the baking pan and how water.  Line the roasting pan with a double thickness of paper towels

Cut the bread into 1-inch cubes.  It the bread is stale, put it into a baking pan.  If it is not stale, spread it out on a a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to "stale" it for 10 minutes, then toss into the pan.

Bring the milk and cream just to a boil.

Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.   Meanwhile, whisk the eggs, yolks an d sugar together in a bow.  Still whisking, slowly drizzle in about one quarter of the hot milk mixture--this will temper, or warm, the eggs so they don't curdle.  Whisking all the while slowly pour in the rest of the hot milk.  Add the chocolate and whisk it in gently until it is melted and the custard is smooth.   Rap the bowl against the counter to pop bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid.  Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes. Divide the bread pudding (along with the custard) among 4 ramekins.

Center a rack in the oven and preheat the oven to 350 degrees. F.  

Slide the pan setup into the oven and very carefully pour enough how water into the roasting pan to come halfway up the sides of the pudding pan.  Bake for 25-30 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean.   Transfer the ramekins to a rack and cool to room temperature.

To make the Creme Anglaise:

In a small saucepan, combine milk and heavy cream and bring to a boil.

Meanwhile, put the yolk and sugar in a heavy saucepan and whisk vigorously until thick and pale, 2 to 3 minutes. Still whisking, drizzle in a little of the hot milk — this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remaining milk. Put the saucepan over medium-low heat and, stirring constantly with a wooden spoon, cook until the custard thickens, lightens in color and coats the spoon (this can take 10 minutes or so) — if you run your finger down the spoon, the track should remain. For this recipe, the crème anglaise should be cooked until it reaches 180˚F on an instant-read thermometer.

Immediately remove the pan from the heat, strain the custard into a bowl and stir in the vanilla extract. Press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate until thoroughly chilled, or for up to 3 days. (The crème anglaise will improve with at least on overnight rest.)

To make the French Toast:

Beat eggs and mix with milk in a shallow bowl. Set aside.

Melt 1 tablespoon butter over medium heat in a saute pan. Remove the cooled bread pudding from each ramekin and coat well with egg mixture.  Add bread puddings to pan, two at a time, and press down with a spatula to make the pudding compact (this will help the pudding hold together).  Cook on all sides until egg mixture is fully cooked.  The outside will be crispy and the middles will be custard-like.  Transfer to a place, top with creme anglaise and maple syrup. Serve immediately.

Tuscan White Bean and Prosciutto Salad

 
 

I know people don't like salads in the winter.  I am one of those people. But this salad is a hearty salad that will warm you up on even the coldest of days.  

This is a salad I will often order from Le Pan Quotidien.  Yes, Le Pan is a chain, but it is one of the few chains that doesn't actually feel too much like a chain and it's one of the few chains in Manhattan that finds its way out of Midtown and in to other neighborhoods in the city. It is a communal table boulangerie and patisserie with a selection of soups, salads, sandwiches and desserts.  And thanks to Mayor Bloomberg and his hatred of fats, trans fats, and salt, which he is trying to ban from every restaurant in the city, I know that this salad contains 420 calories. 

I decided that I love this salad so much, I wanted to start making it at home.  And for the price of one salad at Le Pan, I could make it 5 times at home.  For 60 less calories (if my iPhone math serves me correctly). Holla! 

When making salads, I often like to season every single component of the salad separately. I will add salt and pepper to the greens (something that is often overlooked in the seasoning process but adds huge flavor when done) and then to the white beans.  Don't tell Bloomberg. 

I toss peppery arugula with some homemade pesto with my hands. Yes, they do smell like pesto afterwards, but the best way to mix a salad is by hand to ensure that it is not overdressed. Garlicky hands be damned! Then, I add thin strips of tender and salty prosciutto, slices of sharp parmesan cheese, creamy white beans, and top it with some homemade croutons (the best type of croutons, in my opinion). This is a salad I could eat winter, spring, summer or fall (all you have to do is call and I'll be there, yes IIIII will . You got a friend... doo doo do dooo).

Oh, and I apologize for the poor photos. I was having major lighting problems. Daylight savings time can't come fast enough.

Tuscan White Bean and Prosciutto Salad (makes 1 salad)

1 loosely packed cup fresh arugula

1/3 cup cooked (or canned) white beans such as Great Northern or Cannelini

2 slices thinly sliced prosciutto

1/2 oz thinly sliced parmesan 

1 tablespoon pesto

1 or 2 slices fresh white country bread, crusts removed (if you don't have bread or don't want to make your own croutons, store bought is ok)

Extra-virgin olive oil

Preheat the oven to 350F.  Tear the bread into large pieces (size or conformity doesn't matter. I can look rustic). Brush with extra-virgin olive oil and place on a baking sheet.  Bake in the oven for 10 minutes or until the bread is golden brown. Set aside and let cool. 

Season greens with salt and pepper.  Add pesto and toss to coat.  

In a separate bowl, season white beans with salt and pepper and add to the salad.  Shred the prosciutto into pieces and add prosciutto and parmesan to the salad. Add croutons and serve. 

 
 

TWD: Ooey-Gooey Brownies

 
 

Thanks to Tanya of Chocolatechic for picking this awesome pick this week: Rick Katz's brownies for Julia. Child that is. Yes, that Julia. 

I didn't do much to change this brownie recipe because it seemed perfect to me. I love recipes that use different ways to incorporate the ingredients: in this case, the chocolate and butter is melted together and the eggs and sugar are mixed together.  Half of the egg/sugar mixture is added to the chocolate/butter mixture, then the other half of the e/s mix is whipped until light and fluffy and folded into the batter.  Sprinkle some flour and salt on top of that and fold that in together, and bake until just set (I NEVER know what that means.  To me, it means stop cooking it when you look at it and think "There is no way this is finished cooking." 

And these brownies are ooey gooey. I mean, look at them. Deliciously, chocolately ooey-gooey. But I've got to admit, I'm pretty dessert-ed out after the past few weeks. Hanukkah. Christmas. New Years. Super Bowl. And there are only more desserts to come.  Valentine's Day. Dorie Greenspan is in NYC selling her cookies for the week with her son, so I HAVE to go there and order every single type of cookie and eat all of them. I just have to. Then, next month is my five-year anniversary (dating) with Jack. You have to eat dessert during anniversary dinners. It's a special occassion. On that same day is our friend's wedding (the one who introduced us). You have to eat dessert at weddings.  They have those crazy dessert buffets! Then the spring rolls around and I will surely drink copious amounts of frozen margaritas. You have to have frozen margaritas as the weather warms up. You just have to. 

It never ends. I feel fat. 

Wow. I'm going to the gym right this minute. Right after I eat another bite of this brownie. Just a bite.

Make it stop!

Check out Tanya's site for the recipe and check out the rest of TWD for more brownie goodness.