Bread Pudding

BREAD PUDDING

10-12 cups stale bread (about a loaf and a half) from a bakery
5 cups whole milk
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup raisins
1/2 cup toasted chopped pecan ( 5 minute at 350 degrees)
1/2 cup rum
1/3 cup brown sugar

Equipment

9x13 (or other 3-quart) baking dish

Instructions
1. Before preparing, break up a loaf and a half of bread into bite size pieces. Lay out evenly on a couple of baking sheets. Let stand at room temperature for 24 hours.

2. Butter the inside of your baking dish and arrange the bread pieces inside. Sprinkle raisins and nuts over the bread so they are evenly distributed.

2. Whisk together the milk, rum, eggs, sugar, vanilla, cinnamon, salt.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate overnight to fully absorb the custard.

4. Preheat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle brown sugar over the pudding and bake uncovered for 45 - 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.

Baked Flounder with Spinach and cherry Tomatoes

Baked Flounder with Spinach and cherry Tomatoes

1 pound Flounder fillet (also any white fish will do if flounder is not available)
1 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
10 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon
Salt and pepper
Butter

Preheat the oven to 400°F.

Check the fish for pin bones, then cut it in half.


Lay out a sheet of aluminum foil. You will want it long enough so you can wrap the fish and its items together. Pile a large handful of baby spinach leaves in the middle of the foil. Lay fish fillet on a bed of spinach. Season generously with salt and pepper. Actually the first time I made this, did not add salt or pepper and it tasted great. So it's up to you.

Lay a few slices of onion over the top of the fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. A squeeze of lemon and a pat of butter on top.

Fold the foil lengthwise. Make sure the pinch the fold tightly closed. Then tightly fold the sides to create a sealed package. Note that if you have extra fish, you can create a second package as well. Bake for 20 to 25 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat immediately straight from the packets or transfer to plate.

Final note:
The following shows how your package should look before folding.

Chicken and Shrimp Jambalaya

From America's Test Kitchen episode: New Orleans Menu.

• As always, caste iron Dutch oven is best!
• Have Tabasco sauce on hand to add more heat 

Serves 4 to 6

INGREDIENTS

• 1 medium onion, peeled, ends trimmed, and quartered lengthwise
• 1medium rib celery, cut crosswise into quarters
• 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
• 5medium cloves garlic, peeled
• 2teaspoons vegetable oil
• 4 bone-in, skin-on chicken thighs
• 8ounces andouille sausage, halved lengthwise and cut into 1/4-inch pieces
• 1 1/2cups long grain white rice (10 ounces)
• 1teaspoon table salt
• 1/2teaspoon minced fresh thyme leaves
• 1/2teaspoon cayenne pepper (see note)
• 1can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
• 1cup clam juice (bottled)
• 1 1/2cups low-sodium chicken broth
• 2 bay leaves
• 1pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
• 2tablespoons minced fresh parsley leaves

INSTRUCTIONS

• 1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
• 2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.
• 3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
• 4. While shrimp are cooking, shred chicken (see illustration below). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

ROAST BUTTERFLIED LEG OF LAMB WITH CORIANDER, CUMIN, AND MUSTARD SEEDS

Lamb is one of those meats, when not cooked right, it's terrible. If cooked rare, you will have those in the family (i.e. Wife) who'll say it is raw and will not touch it.  If overcooked, its rubbery and has no flavor. So you have a narrow range to get the lamb just right, where everyone is happy. I was able to achieve this with the following recipe from Cook's Illustrated. You will slow roast the lamb until it reaches 120 degrees, then you will roast it further, under the broiler on high heat until you reach the internal temperature you desire. For us, I took the lamb out at 140 degrees (med-rare). If you prefer rare, take it out at 125 degrees.

Added bonus, no marinating is required. The spices are roasted in the pan before you add the lamb. The lamb is placed on top of the roasted spices, protecting them from being scratched when the head is turned up. The end result, is a crusty skin on top and spicy flavor on the bottom.

Oh! One last note, no matter how good this is, it's a once-a-year type dish. Look at the prices on 6pd lamb at your grocery store to find out why!

Requirements

• large pan
• instant thermometer

INGREDIENTS

• 1(6- to 8 pound) butterflied leg of lamb
• Kosher salt
• 1/3cup vegetable oil
• 3shallots , sliced thin
• 4garlic cloves , peeled and smashed
• 1(1-inch) piece ginger , sliced into 1/2-inch-thick rounds and smashed
• 1tablespoon coriander seeds
• 1tablespoon cumin seeds
• 1tablespoon mustard seeds
• 3bay leaves
• 2(2-inch) strips lemon zest

SAUCE

• 1/3cup chopped fresh mint
• 1/3cup chopped fresh cilantro
• 1shallot , minced
• 2tablespoons lemon juice
• Salt and pepper

INSTRUCTIONS

1. FOR THE LAMB: Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over, trim fat cap so it’s between 1/8 and ¼ inch thick, and pound roas to even 1-inch thickness. Cut slits, spaced 1/2 inch apart, in fat cap in crosshatch pattern, being careful to cut down to but not into meat. Rub 2 tablespoons salt over entire roast and into slits. Let stand, uncovered, at room temperature for 1 hour.
2. Meanwhile, adjust oven racks 4 to 5 inches from broiler element and to lower-middle position and heat oven to 250 degrees. Stir together oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest on rimmed baking sheet and bake on lower-middle rack until spices are softened and fragrant and shallots and garlic turn golden, about 1 hour. Remove sheet from oven and discard bay leaves.
3. Thoroughly pat lamb dry with paper towels and transfer, fat side up, to sheet (directly on top of spices). Roast on lower-middle rack until lamb registers 120 degrees, 30 to 40 minutes. (NOTE: make sure to check temp after 20 minutes, then every 10 minutes) Remove sheet from oven and heat broiler. Broil lamb on upper rack until surface is well browned and charred in spots and lamb registers 125 degrees, 3 to 8 minutes for rare. 10 minute for medium-rare. Then check every 5 minutes until you reach the temperature you prefer. 
4. Remove sheet from oven and, using 2 pairs of tongs, transfer lamb to carving board (some spices will cling to bottom of roast); tent loosely with aluminum foil and let rest for 20 minutes.
5. FOR THE SAUCE: Meanwhile, carefully pour pan juices through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in mint, cilantro, shallot, and lemon juice. Add any accumulated lamb juices to sauce and season with salt and pepper to taste.
6. With long side facing you, slice lamb with grain into 3 equal pieces (ex.1 below). Turn each piece and slice across grain into 1/4-inch-thick slices. Serve with sauce. (Briefly warm sauce in microwave if it has cooled and thickened.)

Ex.1 from Cooks Illustrated

Chicken Tikka Masala

I HAVE NOT STOP COOKING! Just got tied up with work. Expecting to post all the recipes Mrs. Fee and I have been enjoying since my last post. First up, Chicken Tikka Masala. This is definitely a recipe to do during the weekend. It's not complicated, just that you have a 4 to 6 hrs marinate time. But once done, with pilaf rice, it is perfection! It's not spicy, but has a nice smoky falvor to it. Not comparing it to dishes at Indian restaurants I have been, but pretty darn close. I updated the recipe from The Bitten Word, who are a good source for recipes.

Some keys to this recipe:

• Find a spice shop! As you will see below, you will have 6 spices, half of which you will have a hard time finding in the regular grocery stores. For those in RTP, would recommend going to Savory Spice Shop. 
• Invest in a microplane grater, as it's the only way to truly grate garlic and ginger into a paste
• When following the recipe, make sure to add 1/4 cup of whipped cream at a time. Do not pour the full 2 cups as that will bring down the heat. 

Requirements:

• Heavy pot (i.e. Cast iron dutch oven)
• A microplane
• pan and rack to fit under a broiler 

Ingredients:

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons vegetable oil

1 small onion, thinly sliced

1/4 cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

2 cups heavy cream

3/4 cup chopped fresh cilantro plus sprigs for garnish

Steamed basmati rice

Preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Herb Butter Chicken with Asparagus and Peas

Since Spring arrived, wanted to try something refreshing. This is an updated recipe from the original on ABCs "The Chew". Their cooking time given in the recipe is all off. So modified the recipe to reflect the actual cooking time.  Very good meal, even though I burn my hand for it (read below).

Requirements:

• Instant thermometer
• Large oven safe pan 
• KITCHEN TOWEL!!!!! (So you will not burn your hand after taking the pan out of the oven) 
• prep! Cut up, measure, organize everything before you start cooking

Ingredients:

• 4 Chicken Breasts (skin on; bone-in)
• 1/2 cup Parsley (leaves picked and chopped)
• 1/2 cup Mint (leaves picked and chopped)
• 1 1/2 sticks Butter (softened)
• 1 large Shallot (finely chopped)
• 1 cup White Wine
• 2 cups Asparagus (cut 1/8-inch thick on the diagonal)
• 1 cup Peas (blanched)
• 1 Lemon (zest and juice)
• Olive Oil
• Salt and Pepper

Notes before starting:

• Make sure to have a kitchen towel on hand, AND REMEMBER TO USE IT! After safely transferring the pan from the oven back to the stove, I proceed to grab the handle! Needless to say I had a "duh!" moment and a scorch hand! Just remember to wrap the handle with the towel after you take it out of the oven.
• Buy small breast if possible. Harris Teeter only had large ones, so cooking process took longer than what The Chew stated. Small or Large, just remember to check internal temperature every 15 minutes
• For the white wine, would recommend drinking using a good bottle of chardonney
  
  

Steps:

1. Preheat the oven to 375 degrees F. Combine the butter and chopped herbs in a bowl and mash with a plastic spatula to combine. Remove one third to a bowl and reserve. TIP: When making compound butters, start with softened or room temperature butter to easily incorporate herbs or other mix-ins.
2. Working with the chicken, loosen the skin with your fingertips, gently separating the skin from the meat. Rub about 1 tablespoon of butter under each breast.
3. Wash your hands and then season the chicken on both sides with salt and pepper.
4. Place a large saute pan over medium-high heat and add about 3 tablespoons of olive oil. Carefully add the chicken, skin-side down, and cook for 4 to 5 minutes until golden brown and crisp. Flip the chicken and place in the oven. Cook for about 30 to 45 minutes, or until the internal temperature reaches 165 degrees F. Check temperature every 15 minutes while in the oven. Remove the pan from the oven (Using A Towel!!!) and remove the chicken from the pan to rest. 
5. With a towel :-), remove most of the grease from pan, leaving only 1 tablespoon. Place the pan back on the stove over medium-high heat. 
6. Add the shallot and season with salt and pepper. Cook for 1 to 2 minutes, until just slightly softened. Add 3 tablespoons of the remaining herb butter and swirl the pan to emulsify the sauce. Add the asparagus and peas and season with salt and pepper. Toss to warm through, about 2 minutes. Deglaze with the white wine and reduce by half, about 5-6 minutes. Take the pan off the heat (should not need towel by this point :-). Add the lemon zest and juice. Taste and adjust seasoning. Serve the chicken with the asparagus and peas.

Creamy Mashed Potatoes

Always had issues with making creamy potatoes. No matter what I did, they would come out lumpy. Turns out I was not adding enough butter or cream. And they both should be at room temperature.


Requirements:

• Medium size sauce pan
• Potato masher
• Rubber spatula

Ingredients:

• 2 pounds Yukon Gold potato, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter, melted and cooled
• 2/3 cups half and half, at home temperature 
• Salt and black pepper

Notes before starting:

• Make sure to let the butter cool to home temperature after melting it. Just before mashing the potatoes, mix the butter and half/half in a small bowl. 

Steps:

1. Place potatoes in saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 20-25 minutes. Drain potatoes and return to saucepan set on still-hot burner.
2. Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/cream mixture to potatoes; using rubber spatula, fold gently. Adjust seasoning with salt and pepper.

Baked Turkey Manicotti

Baked Turkey Manicotti

Serves 6 to 8

Notes:

Felicia wanted Manicotti with some meat to it. So updated recipe from American Test Kitchen to include 1lb of ground turkey. One of the best Manicotti I ever made. Make sure to work quickly with the noodles. As the boil water cools down, the noodle begins to stick together. Also get some surgical gloves, as this assembly can get messy. And if you aren't interested in any type of meat, just leave it out. Still taste great.

INGREDIENTS

Turkey Filling

• 1 LB ground turkey
• 1 tablespoon  extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/2 teaspoons fennel seed
• 1/2 teaspoons cayenne pepper (chipotle pepper if available)
• 1/2 teaspoons sage

Tomato Sauce

• 2 (28-ounce) cans diced tomatoes (in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/2teaspoon hot red pepper flakes, optional
• Table salt
• 2tablespoons chopped fresh basil

Cheese Filling with Pasta

• 3cups part-skim ricotta cheese
• 4ounces grated Parmesan cheese (about 2 cups)
• 8ounces shredded mozzarella cheese (about 2 cups)
• 2large eggs, lightly beaten
• 3/4teaspoon table salt
• 1/2teaspoon ground black pepper
• 2tablespoons chopped fresh parsley leaves
• 2tablespoons chopped fresh basil
• 16no-boil lasagna noodles (see note above)

INSTRUCTIONS

• 1. For turkey filling, in non-stick skillet, heat oil over medium-high heat. Once hot, add turkey, garlic, fennel, pepper, and sage. Cook until no longer pink, 5 to 6 minutes. Once done, set aside to cool down.
• 2. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
• 3. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• 4. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in large bowl; add turkey filling and mix well; set aside.
• 5. To assemble: Pour 1 inch boiling water into 13 by 9-inch broiler safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
• 6. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• 7. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Spicy Stir-Fried Chicken and Bok Choy

INGREDIENTS

• 2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2-inch strips
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons dry sherry
• 1/4 cup hoisin sauce
• 1 tablespoon Asian chile garlic sauce
• 4 thin-sliced scallions , white and light green parts only
• 2 tablespoons vegetable oil
• 1 large head bok choy (about 1 pound), stalks and greens separated, stalks cut crosswise into 1/4-inch slices and greens cut into 1/2-inch strips
• 1 tablespoon minced fresh ginger

INSTRUCTIONS

• 1. Combine chicken, green onions(whites), 1 tablespoon soy sauce, and 1 tablespoon sherry in small bowl; set aside to marinate. Mix together hoisin, chili sauce, and remaining 1 1/2 tablespoons each soy sauce and sherry in small bowl. Wait 30 minutes.
• 2. Add 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Pour off excess liquid from chicken and add chicken to skillet; stir-fry until just cooked, about 2 minutes. Transfer chicken to small clean bowl.
• 3. Add remaining 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Add bok choy stalks and stir-fry 1 minute. Clear center of pan, add ginger, and cook until fragrant, about 10 seconds, then stir ginger into stalks; continue to stir-fry until stalks are tender-crisp, about 20 seconds longer. Stir in bok choy greens, chicken, and hoisin mixture; cook until greens are wilted and ingredients are coated with sauce, about 30 seconds. Set skillet aside off heat.

Skillet Chicken and Rice with Peas and Scallions

Updated from American Test Kitchen. I added a can of diced tomatoes to this recipe. 

Serves 4

Be sure to use chicken breasts that are roughly the same size to ensure even cooking.

INGREDIENTS

• 4(5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed of any white or yellow fat
•  Salt and ground black pepper
• 1/2cup unbleached all-purpose flour
• 2tablespoons vegetable oil
• 2tablespoons unsalted butter
• 1medium onion, minced
• 1 1/2cups long-grain white rice
• 3medium cloves garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
•  Pinch red pepper flakes
• 1 (14.5 oz) can of diced tomatoes (drained)
• 4 cups low-sodium chicken broth
• 1cup frozen peas
• 5scallions, sliced thin
• 2tablespoons fresh lemon juice

Required: 12-int non stick skillet

INSTRUCTIONS

• 1. Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
• 2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate and pour off any fat left in the pan.
• 3. Add the butter to the skillet and melt over medium heat. Add the onion and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice, garlic, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and cook for about 30 seconds. 
• 4. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
• 5. Transfer the chicken to a clean plate, brushing any rice that sticks to the chicken back into the skillet, and tent the chicken loosely with foil to keep warm. Cover and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
• 6. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice and gently fold into the rice. Season the rice with salt and pepper to taste and serve with the chicken.