CHOCOLATE BREAD PUDDING

This Christmas instead of a pie I decided to make Chocolate Bread Pudding.  I learned this from my girlfriend Sandy who is a fantastic cook.  It's really delicious.  Some like to serve it with ice cream but I like to serve it with fresh whipped cream as an option.  Of course, if you are watching your calories you may not want to add either...

Serves 8-10

1/2 - 1 loaf of white or Challah bread - cut into 1” cubes

12 oz. chocolate (dark or semi-sweet chips) equals 1 1/2 cups

4 tablespoons butter

5 eggs

1 cup sugar

2 1/2 cups half and half

1 teaspoon vanilla extract

Pinch of cinnamon

9” x 13” baking dish

Preheat oven to 350 degrees.

Place bread cubes in a 9” x 13” baking dish.

Melt chocolate and butter in a pot.

Cool chocolate mixture.

Mix egg and sugar together with a whisk.

Warm half and half with vanilla and cinnamon together.

Mix chocolate mixture with the eggs.

Add the cream a little at a time to the egg and chocolate mixture and mix well.

Pour over bread cubes making sure to saturate each cube.

Let sit for 10 minutes before putting in oven.

Place in a bain-marie (a larger pan with about 1” of water).

Bake 45 minutes till set.

Cool for about 45 minutes and serve with whipped cream.

CORN PUDDING

This recipe for CORN PUDDING is a family favorite.  We are not a family that follows many hard rule family traditions of what we eat for the various holidays.  For instance, we don't always eat Turkey for Thanksgiving, Roast Beef for Christmas, and Lamb for Easter.  I always ask my 3 sons what they feel like having.  However, the one item that has creeped into our family gatherings consistently is this CORN PUDDING recipe.  It was passed to me from a girlfriend in my book group - Thank you Ruthanne!

Serves 10 people

3/4 cup butter

3/4 cup sugar

2 tablespoons flour

1 cup evaporated milk, undiluted

4 eggs, well beaten

3 teaspoons baking powder

4 cans (12 oz.) corn, drained well

9” x 13” baking dish or 2 quart casserole

Preheat oven to 350 degrees.

In medium saucepan, heat butter and sugar until sugar is melted: use low heat.

Stir in flour with whisk until well blended.

Remove saucepan from heat.

Gradually stir in milk.

Add eggs and baking powder; whisk until well blended.

Fold in corn.

Pour into buttered 2 quart casserole or 9” x 13” baking dish.

Bake uncovered for at least 40 minutes or until knife inserted in center comes out clean.  Could take up to 60 minutes.

RED LENTIL SOUP

This soup is such a beautiful color.  I think I may have fun throwing a dinner party wrapped around the color orange.  I'll start by making martini's with orange flavored vodka and have Italian white bean dip with carrots sticks.  After we are seated we'll start with this soup then move onto Duck L'orange and maybe roasted  butternut squash with a maple syrup glaze.  I'll end with a fantastic dessert I learned in Florence called Torta Nonna which has grated fresh orange rind in it.

Stay tuned and I'll add these recipes during the next month!

Like all soups you should make this one day in advance - it enhances the flavors.

¼ olive oil

1 onion, chopped (or 2 leeks if you prefer)

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, chopped

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

2 cups red lentils (rinse and pick out odd colored lentils)

1 (14.5 once) can crushed tomatoes (or Pomi diced)

8 cups vegetable broth

Kosher salt and cracked black pepper

Grated parmesan cheese (optional)

In a large soup pot heat oil.

Add onion (or carefully cleaned leeks), carrots, and celery - saute until golden approximately 3-5 minutes.

Add garlic, bay leaf, oregano, and basil – cook another 2 minutes.

Add lentils, tomatoes, and broth – bring to a boil – then reduce heat and simmer for about 1 hour.

Taste for seasoning and add crushed black pepper and some salt if needed.

Being Italian, my family always adds some freshly grated parmesan cheese to our lentil soup in our individual bowls.  Try it – it adds a creaminess to your bowl of soup!

Mussels alla Diavola

MUSSELS  alla DIAVOLA

Serves 4

I always make a big pot of gravy (that’s what people from NJ call red sauce) on the weekend.  I use some for a pasta dish, sometimes give some to neighbors, and always have some on hand to add to fish dishes throughout the week.  Here is when I use it with mussels. 

Make Gravy up to 4 days in advance.

Fuggedaboutit Gravy

½ cup olive oil

6 cloves garlic crushed

1 can plum peeled Italian tomatoes - 28oz. (put in blender)

1 can tomato paste – 6 oz.

½ teaspoon dried parsley

½ teaspoon dried basil (could substitute oregano if you prefer)

Kosher salt and freshly ground pepper

Gently heat olive oil – do not burn – approximately 1 minute.

Add crushed garlic – sauté approximately 2 minutes – do not burn.

After putting cans in blender (you could substitute a can of crushed tomatoes but my father always used whole peeled) – add to pot with olive oil and garlic.  Cook about 10 minutes.

Add can of paste – cook another 10 minutes uncovered on medium heat.

Add your herbs and some salt and pepper – remember you can always add more later if it needs it.

Cook uncovered another 10 minutes.

If gravy seems too thick for you you can always add alittle water.

Taste and correct for seasoning.

Make Mussels

3 tablespoons olive oil

6 cloves garlic sliced

½ cup white wine

bag of mussels  - approximately 24 (thoroughly scrubbed)

1 cup Fuggedaboutit Gravy*

Red pepper flakes (optional)

Kosher Salt and freshly ground pepper to taste

Lemon

Italian Bread with Garlic

Saute olive oil with garlic just until golden – approximately 2 minutes.

Add mussels and white wine (and red crushed pepper if using) – sauté approximately 2 more minutes.

Put lid on pot and cook on medium – approximately 2 minutes.

*Add gravy (if you don’t have homemade “red sauce” you can add a can of crushed tomatoes and sprinkle 1 teaspoon of dried herbs – oregano, basil, or parsley).  Put lid back on top and shake pot alittle.

Cook another 2-3 minutes until mussels have opened.

Meanwhile cut your Italian bread into slices.

Butter them or spread olive oil on each side.

Sprinkle Garlic powder or brush with a fresh peeled garlic clove.

Toast in toaster oven or in oven on 350 degrees just until golden – approximately 1 minute .

Check you mussels – any that did not open throw away.

To serve put in bowls, add a cut up lemon in each bowl and a big hunk of toasted garlicky Italian bread for dipping.

We love this dish in the summer or the winter.  Be sure to buy your mussels from a good fish monger!