Raspberry White Chocolate Bread Pudding

Serves 6-8

• 1/2 lb. Brioche/Challah/French Bread
• 5 oz. White Chocolate, chopped or in chips
• 2 cups Heavy Cream
• 1 cup Milk
• 3 large Eggs
• 3 large Egg Yolks
• 1/4 cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 1/2 cup Raspberry Preserves/Jam (seedless)
• White Chocolate Creme Anglaise

1. Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups.
2. In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed.
3. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer.
4. In a bowl with an electric mixer (or a stand mixer) beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes.
5. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
6. Arrange bread cubes in baking dish.  Evenly distribute the preserves/jam over the bread cubes. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.

Preheat oven to 350°F.

1. Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch.
2. Transfer pudding to a rack and cool 30 minutes before serving.  Top each serving with some of the White Chocolate Creme Anglaise.

White Chocolate Creme Anglaise

Makes about 2 cups

• 3/4 cup Heavy Cream
• 3/4 cup Milk
• 1/3 cup Granulated Sugar
• 3 large Egg Yolks
• 3 1/2 oz. White Chocolate (chopped or chips), about 1/2 cup
• 1 tsp. Vanilla Extract

1. In a medium mixing bowl, combine the sugar and egg yolks and cream (whisk until well blended and pale yellow in color).
2. Combine the cream and milk in a saucepan over medium heat.  Bring to a simmer, then remove from heat.  Pour about 1/2 cup of the cream mixture over the eggs and whisk well to blend and temper the yolks.
3. Return the saucepan to the stove (over medium heat) and whisk the egg mixture into it.  Use a wooden spoon and rubber spatula to stir the anglaise (sauce) until it begins to thicken and coat the back of the spoon, about 5 minutes. (*be sure to scrape along the entire bottom of the pan, and in the corners while stirring – or you’ll get scrambled egg bits in your sauce!!!*)
4. Once thickened, removed from heat and strain through a fine mesh sieve into a clean bowl.  Add the white chocolate to the bowl, and whisk the anglaise until the chocolate is completely melted.
5. Add the vanilla and whisk again to combine.

Homemade Corned Beef Hash

Serves 5-6

• 1 1/2 lbs. Cooked Corned Beef, chopped into 1/2-inch cubes
• 4 Russet Potatoes, peeled, cut into 1/2-inch cubes, and cooked until fork tender
• 1 cup mixed Bell Peppers, chopped
• 1 cup Red Onion, chopped
• 1 cup Green Onions, sliced
• 2 Tbsp. Italian Parsley, chopped
• 2 Tbsp. fresh Rosemary, minced
• 6 dashes Tobasco (optional)
• 1 tsp. Salt
• 1 tsp. Pepper
• 4 Tbsp. Olive Oil
• 12 Eggs

1. Heat a skillet over medium-high heat.
2. In a mixing bowl, combine first 10 ingredients with half of the oil; toss well to combine.
3. Add the remaining oil to the skillet, and add hash to the pan.  Press down lightly with a spatula and cook 3-4 minutes, until bottom browns.
4. Using a spatula, turn the hash in sections, and continue to cook until browned on the bottom, turning 2 more times in sections, so that there are browned pieces mixed throughout the hash.
5. Served with eggs, cooked however you like (poached or over-easy are my favorites)

Cranberry Orange Scones

Makes 8-10

• 3 cups Flour (all purpose)
• 1/3 cup Granulated Sugar
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1 Tbsp. Orange Zest, finely zested
• 3/4 cup Butter, chilled, cut into 1/2-inch cubes
• 3/4 cup dried Cranberries
• 1 cup Buttermilk, chilled
• 1/2 plus 2 Tbsp. cup Confectioners’ Sugar
• 4 tsp. Orange Juice

Preheat oven to 400°F. Line baking sheet with parchment paper.

1. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel.
2. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries.
3. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
4. Form dough into 1-inch-thick round. Cut into 8 wedges.
5. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.
6. Let stand on baking sheet 10-15 minutes.  While scones cool, whisk together the OJ and confectioners’ sugar together, then drizzle over the tops of the scones.

Roasted Garlic, Caramelized Onion, and Swiss Frittata

Makes 4-6 Servings

• 4-6 cloves Roasted Garlic
• 1/2 cup Caramelized Onions
• 3/4 cup Swiss Cheese, cut into 1/2-inch cubes (or smaller)
• 6 eggs
• 1/4 cup Sour Cream
• 1/4 cup Italian Parsley, chopped
• 1 tsp. Salt
• 1/4 tsp. Black Pepper
• Non-Stick Cooking Spray

Preheat oven to 375F.

1. In a large bowl, combine the eggs, garlic, onions, and sour cream.  Whisk until the eggs are beaten and the ingredients are combined.
2. Add the swiss cheese, parsley, salt, and pepper and stir again to combine.
3. Spray a 1 1/2 quart baking dish with the non-stiuck spray evenly to coat.  Pour the mixture into the prepared baking dish and bake, uncovered, for 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Turn on the oven’s broiler and place the pan under the broiler until golden on top. about 5 minutes.
5. Remove from oven and let stand for 5 minutes.  Cut into wedges and serve.

Coconut Sorbet with Rhubarb Compote

Makes 5-6 Servings

Compote:

• 2 lbs. fresh Rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup Strawberry Preserves
• 1/2 cup Granulated Sugar
• 1 tsp. freshly cracked Black Pepper
• 1/4 cup Port wine
• 1/2 tsp. Ground Ginger (powdered ginger)
• 2 Tbsp. Lemon Juice
• 1 tsp. Grated Lemon Zest

1. In a heavy pot, combine all of the compote ingredients.  Bring to a boil, then reduce to a simmer, stirring occasionally.  Reduce heat to medium-low, cover and simmer about 10 minutes, or until mixture thickens slightly.
2. Transfer to a bowl and refrigerate until well chilled and compote is cold.

Sorbet:

• 1 15 oz. can Cream of Coconut (the stuff you’d use for Pina Coladas)
• 1 cup ice-cold Water
• 1/4 tsp. Rum Extract

1. In a medium bowl, whisk together all ingredients to combine.
2. Transfer to a medium-sized glass baking dish (11×7x2).  Freeze until frozen, stirring ever half hour (about 3 hours).  Cover and keep frozen until ready to use

To serve – divide the compote among 5-6 serving dishes.  Scoop some of the sorbet onto each dish.  Garnish with a sprig of mint, if desired.

Farfalle Pasta with Grilled Shrimp and Fresh Puttanesca Sauce (no cook sauce)

Serves 4

• 3 Tbsp. Lemon Juice
• 1/2 Lemon Zest
• 1/3 cup Olive Oil
• 1 Tbsp. fresh Rosemary, chopped
• 1 tsp. freshly cracked Black Pepper
• 2 lbs. Jumbo Shrimp (U12/U16), peeled & deveined
• 1 lb. Farfalle Pasta
• 1 lb. Roma or Vine-Ripened Tomatoes
• 1/2 cup Kalamata Olives, pitted and roughly chopped
• 2 Tbsp. Nonpareil Capers, chopped
• 3 cloves Garlic, pasted with 1/2 tsp. Kosher Salt
• 1/2 cup Italian Flat Leaf Parsley, chopped
• 1/3 cup fresh Basil, chopped
• 4 Anchovies (fillets), patted dry and minced
• 3/4 tsp. Red Chile Flakes
• 2 Tbsp. Red Wine Vinegar
• 3 fl.oz. Extra Virgin Olive Oil
• Salt & Pepper, to taste
• Parmesan Cheese

1. Whisk together first 5 ingredients.  Place shrimp in a resealable bag and pour marinade over.  Remove as mush air as possible from bag and seal, mixing shrimp with marinade to coat.  Let marinate 20 minutes.
2. While shrimp is marinating, combing all remaining ingredients (except farfalle) in a large mixing bowl, tossing well to combine.
3. Drain shrimp from marinade and bring a large pot of salted water to a boil. Preheat grill pan or outdoor grill to medium-high heat.
4. Cook farfalle according to package directions to al dente.  Reserve 1 cup of the cooking water and drain the pasta.  While pasta is cooking, grill shrimp 2-3 minutes per side, or until opaque and cooked thru (be careful not to overcook the shrimp)
5. Add cooked shrimp to the mixing bowl of “sauce”, along with farfalle, and 1/3-1/2 cup of the cooking water.  Toss well to coat, adding more cooking water if needed .  Season with salt & pepper, to taste.  Plate individually or on a platter, and top with cheese.

Prosciutto Wrapped Figs with Creamy Gorgonzola and Toasted Walnuts

Serves 4 / Makes 12 pieces

• 6 large fresh figs (black Mission; you can use dried figs when fresh aren’t available)
• 6 slices Prosciutto de Parma, sliced in half lengthwise
• 2-3 Tbsp. Gorgonzola Cheese
• 12 Walnut Halves, toasted
• Extra Virgin Olive Oil
• Balsamic Vinegar (aged, or a Balsamic Syrup)

Preheat broiler to high, and place rack in the top position of the oven.

1. Stem and halve the figs.  Wrap each half with 1 strip of prosciutto, securing with a toothpick if needed (soak picks in water for 30 minutes prior to prevent burning).  Place on a foil-lined baking sheet (be careful not to crowd).
2. Broil the figs just until the prosciutto begins to brown, 1-2 minutes), then flip and broil 1-2 minutes more, browning the other side. (keep an eye to prevent burning)
3. Remove from the heat and divide the Gorgonzola over the warm figs, and return to broiler about 30 seconds more, just to warm/melt the cheese.
4. Remove from the oven and top each fig with a toasted walnut half.  Transfer to a serving platter and drizzle with olive oil and balsamic.

Pre-Pickle Salad

Serves 2-3

• 1 English (seedless) Cucumber, seeded, small dice
• 1/2 cup Vidalia/Walla Walla (sweet) Onion, small dice
• 1/4 cup fresh Dill, chopped
• 1/4 cup fresh Italian Flat Leaf Parsley
• 1 clove garlic, pasted with 1/2 tsp. Kosher Salt
• 1/4 cup Lemon Juice
• 2 Tbsp.  White Vinegar
• 1/2 tsp. Yellow Mustard Seeds, lightly cracked
• 1/2 tsp. Ground Ginger (powdered ginger)
• 2 tsp. Black Pepper, freshly ground
• 1 tsp. Salt
• about 1 tsp. Sugar
• 3-4 fl.oz. Olive Oil
• Optional – Grape Tomatoes

1. In a small mixing bowl, whisk together pasted dill, parsley, garlic, lemon juice, vinegar, mustard, ginger, pepper, salt, and sugar to combine.  Slowly whisk in oil to emulsify.  Season to taste with more salt, pepper, and sugar (if needed).
2. In a larger mixing bowl, mix cucumber and onions together.  Then re-whisk dressing and pour over cucumber mixture.  Toss well with the dressing and refrigerate about 30 minutes before serving. (optionally, mix in the tomatoes with the cucumber and onions)

April is National Grilled Cheese Month!!!

So, what’s a chef to do to celebrate the tasty-est, most versatile warm sandwich’s featured month?  Host a cooking class, of course!

The Grilled Cheese Class will be on Wednesday April 14th (a great way to relax before rushing home to finish your taxes!), at Balboa Food & Wine School.  Sign up for the class here.

The Menu:

• Classic Tomato Soup, for dipping, of course!
• Grilled Mozzarella, Basil, and Prosciutto on Focaccia
• Grilled Provolone, Applewood Smoked Bacon, and Granny Smith Apple on Baguette
• Grilled Fontina & Roasted vegetables on Rosemary Bread
• Even a Dessert Grilled Cheese: Vanilla Raisin Walnut Cream Cheese & Strawberry Jam

Leave me your favorite grilled cheese combination (breads, cheeses, and fillings) in the comments below!

Any questions? E-mail me at Chef@WannaBChef.com

Get Cooking!

-Chef Rich