Are you hungry?: 9/1/10

Friday, September 24, 2010

Amazing Bubble Bread and Tropical Dessert, Score!

There was a whole lotta cookin’ goin’ on last Saturday. The menu, chosen by Laurie, included Chicken Piccata with capers and angel hair pasta, bubble bread, and tropical rice pudding.

After discussing food likes and dislikes, we decided that two different batches of rice pudding would be necessary, as my friend does not like shredded coconut. The first batch was this leftover rice pudding. The second batch was attuned to a tropical rice pudding to suit my taste.

Tropical Rice Pudding

* 2 cups leftover white rice
* 1 can coconut milk (14 ozs.)
* 1 cup 2% milk
* 1/2 cup sugar
* 1 heaping tablespoon crystallized ginger, minced
*1/2 cup crushed pineapple, drained well
* Small pinch salt
* 1 tsp vanilla extract
* 1/4 cup sweetened coconut
* 3-4 Dashes of nutmeg

Directions

Combine cooked rice, milk, sugar, and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in remaining ingredients. Cook until just about all of the milk is absorbed (20-45 minutes, depending on how absorbent your rice is). Stir in nutmeg.

Serve warm or chilled. Makes 4-6 servings.

This tropical version rice pudding turned out wonderful. The combination of pineapple and crystallized ginger gave it a real tropical taste, while the shredded coconut added a bit of texture. I was a bit reluctant to add the nutmeg however, it work out well. The flavor blended nicely with the other fruits and afford a traditional taste similar to the effect cinnamon has on conventional rice pudding. Laurie, who truly dislikes coconut, immensely enjoyed this batch. So much so, I sent the balance home with her... Score!

Laurie raved about this “bubble bread” and she was so right to do so, it was amazing! This appetizer comes from the well know Bubble Room Restaurant. Shame on me for not dining at the Bubble Room; I’ve been living 40 minutes away from this award winning restaurant for over 20 years! The Bubble Room flaunts eye-catching memorabilia from the 1930's, 1940's, and 1950's and a nationally famous award winning dessert bakery.

Bubble Bread

*1 Italian bread (loaf)
*3/4 c Butter, unsalted, room temp
*3 cloves garlic
*2 oz. prosciutto, minced
*1 c. freshly grated Parmesan
*freshly ground pepper
*6 oz. cream cheese, room temp

Cut the bread on the diag. into 3/4" slices. Arrange slices on baking sheet. Lightly toast the bread on both sides under a pre-heated broiler. (I left them in a few seconds too long, watch the bread!)
Cream the butter in a mixing bowl. Mince garlic and prosciutto and add to butter. Beat in 1/2 cheese (no salt is needed since you have enough with the cheese and ham)

Spread each slice with cream cheese. Spread the garlic mixture on top and sprinkle with the remaining cheese. Just before serving, run slices under the broiler.

Original recipe - http://www.recipe3k.com/Snacks-Appetizers/Dip-Spread/Find-recipe-Bubble-Bread-From-Captiva-fl-867580.htm

The Bubble Bread was the perfect accompaniment for chicken piccata. The bread was crusty outside, soft in the center, with a rich and creamy top. My father absolutely loved it, eating more than I would have ever expected. Great call Laurie; this one is definitely worth keeping!

♥

Comments Recipe Tags: bread, dessert, leftovers

Tuesday, September 14, 2010

Big Green Eggs and Ham?

First time I heard the phrase Big Green Egg I immediately thought of the famous Dr. Seuss book, Green Eggs and Ham. In actuality, the Green Egg is a multifaceted outdoor fuel efficient cooker. What can I say; I continue to think from a mommy perspective even though my kids are adults!

Being a newbie grill enthusiast, I was excited to learn more about this “Sonoma Favorite.” The Big Green Egg outdoor cookers are all in one barbecue grills, barbecue smokers, and outdoor ovens. Designed after an Asian style “Kamado,” outdoor cooking aficionados can transfigure the way they prepare their favorite meals along with enjoying high fuel efficiency with natural charcoal. The Green Egg requires no lighter fluids thus allowing for the reuse of charcoal. Constructed of insulated ceramic along with a superior ventilation system, foods are cooked at optimal temperatures. Everything from steaks and burgers, to pies and cobblers, and briskets and ribs can be expertly prepared in the Big Green Egg. The company asserts the unique design and use of ceramic components supply incomparable moisture retention for all foods regardless of temperature. Temperatures are easily maintained from as low as 200 degrees with a capability to reach 700 degrees in just ten minutes. Additionally, the ceramic parts eliminate the possibility unnatural or metallic tastes.

Available in five sizes, the Large Big Green Egg is said to be the most popular model. The 18-inch diameter-cooking surface is a sufficient amount to cook for family and friends. To offer some insight on the area of 18 inch grill, a 20-pound turkey, 12 burgers, or 8 steaks can be easily accommodated. Sounds quite efficient and pretty darn amazing, wish I could sample one of these cookers.

Seems customer service is rather important to Outdora, seller of the Big Green Egg. Their instructional Big Green Egg assembly videos include everything from unpacking the cooker to adding the finishing touches formulates a clear and precise assembly in no time. The videos provide excellent explanation and insights on each part of the grill. If you remember my anniversary post, my new grill set up ordeal was a day long event, uuuggg.

What is more, you can explore a whole host of Big Green Egg recipes from the Big Green Egg Cookbook are available online. Of course, the cookbook in its entirety is available for purchase online as well. I found the owner submitted recipes to be very impressive and included dishes such as Organic Chicken Meatball Gnocchi, Paella, and Chicken, Andouille & Tasso Jambalaya.

If you have a favorite Big Green Egg recipe, you need to check this out. Outdora is holding a Big Green Egg recipe contest. The winner receives the Big Green Egg Cookbook, a $50 retail value. In addition, the winning recipe will be featured by one of the celebrity chefs at Outdora’s Big Green Egg festival in the spring of 2011. (http://site.outdora.com/blog/win-big-green-egg-cookbook-outdora-give-favorite-big-green-egg-recipe-1115.html)

Tell me what you think, is a Big Green Egg the grill for you? Have you cooked on one? Good, bad, overrated, please do share your experience.

Comments Recipe Tags: entertaining, grilled, reviews

Wednesday, September 08, 2010

Summer Lemon Ginger Peach Cake

Baking Laurie’s favorite Summer Blueberry Lemon Cookies advanced my summer desserts mania. I know summer is officially over September 21 however, to me it still feels like summer here in Florida. First of the summer dessert mania recipes was this Strawberry Bread Pudding. Then a few weeks ago I came upon Reeni's Lemon Ginger Peach Cake. Oh, yes this cake plucked my summer dessert chord. I instantly recalled how fabulous her Sugar Cinnamon Donut Muffin recipe turned out. That baking experience was a real confidence builder for me. With that, I knew I had to bake this cake!

Lemon Ginger Peach Cake
By Reeni

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
Lemon zest from one lemon
1 teaspoon cinnamon
3/4 teaspoon dried ginger
1/2 teaspoon pure vanilla extract
A pinch of grated nutmeg
3 peaches, firm, ripe, pitted and cut into 1/2-inch-thick wedges

1. Preheat oven to 350°F. Lightly grease a 9-inch spring form or cake pan.

2. Whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl beat butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs 1 at a time, beating after each addition. Beat in lemon, cinnamon, ginger, vanilla, and nutmeg. At low speed beat in flour just until combined.

4. Spread batter evenly in pan and arrange peaches over top, they will sink as they bake. Sprinkle 1 tablespoon sugar evenly over top. Bake until cake is golden-brown and top is firm about 45 to 50 minutes. Remove to wire rack and cool 10 minutes, remove side of spring form pan, if using a cake pan it's best to slice it right in the pan. Serve warm or at room temperature with whip cream and/or vanilla ice cream.

I followed the directions exactly as written. Since I don't own a spring form pan (yet) I used a 9-inch cake pan as directed. I must say this cake was as delicious as she described it. It had the liking of a spice snack cake bordered by a crispy outer layer, and filled with fresh peaches. The cake was to some extent coarse in texture balanced by the moistness of fresh peaches and the perfect level of sweetness. Dad just loved it with a dollop of whipped cream.

Of course, my cake did not look nearly as pretty as the photos Reeni presented. Additionally, my peaches did not sink enough as you can see. Perhaps the peaches were not firm enough as they were extremely ripe. I will be baking this one again in hopes those peaches will sink a bit lower.

Thank you Reeni for sharing this yummy recipe!

Are you hungry?

♥