Salted Caramel Butterscotch Budino (Italian Pudding)

 

I went to a restaurant not long ago, with a several co-workers.  We were at a conference, and we were chatting it up when this dessert was set in front of us.  I took a bite and it was if I was on a white, fluffy cloud of pure sweet ecstasy.  So you know I had to try to find a recipe and recreate.  Here is what I found!!  It was delicious!!!  Really, really good.  I would probably use one of my other tried and true butterscotch pudding next time, but this was still fabulous.  It is not as difficult as it might seem at first, so give it a whirl and enjoy pure joy!!!

 

xoxo

***"From Chef Marcie Turney of Philadelphia's newest Italian restaurant, Barbuzzo."

 

Salted Caramel Butterscotch Budino (Italian Pudding)

Ingredients

Salted caramel

• 1/4 cup granulated sugar
• 1 tablespoon light corn syrup
• 3 tablespoons water
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt ( the flaky kind, plus more for garnish)
• 1/2 teaspoon pure vanilla extract

Pudding

• 2 tablespoons pure maple syrup ( preferably grade B)
• 1/2 cup dark brown sugar, packed
• 1/4 cup water
• 1 teaspoon kosher salt
• 2 1/2 cups half-and-half
• 1 eggs, large
• 2 egg yolks, large
• 3 tablespoons cornstarch
• 1/4 cup whipped cream, for serving



Yes, Virginia, there is a reason I named it "kitchen of tasty....chaos :) 


















Directions

1. Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
2. Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.

Directions

3. In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a pudding like texture, about 5 minutes.
4. Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

Happy, Healthy, Homemade Ramen

That's right, homemade ramen.  I was in the Asian food section of my local Fry's grocery store when I came across organic, wheat ramen. Sounded interesting to me, so I bought a pack.  It happened several days later I had food poisoning and was unable to eat solid type food for a couple days.  So, I made soup....ramen soup.  It doesn't look a bit like the ramen you are used to buying in the store, it was better, sooooooo much better and very, very, very simple.  So here is my feature presentation:


                                                         Sara's Simple Ramen Soup

1/2 onion, chopped
2  carrots, quartered and chopped
2 stalks of celery, halved and chopped
5 cups of chicken broth (or beef broth, or vegetable broth)
one bundle of ramen noodles (organic wheat)

In a medium pot, boil ramen noodles in water as directed on the package.

In another pan, saute onion in 2 tbsps of oil or butter until soft and fragrant.  Add carrots and celery.  When they are soft add the broth and cooked ramen noodles and simmer on low for 15 minutes.  As salt and pepper as needed. 

That's it!!!!  You could also shred a rotessiere chicken for more flavor and punch and other vegebables such as zucchini, peas, fresh green beans etc.  Have fun with it!

Kale...what do you do with Kale?

Every time I get a gigantic bunch of kale in my bountiful basket I ask myself this question...what do you do with kale???  Luckily there are these things called pinterest and food gawker.  I found two recipes that I didn't really have all the ingredients for, and made much more than little old me needed...but It gave me enough inspiration to create some of my own kale recipes.  I am only going to give you one of the recipes, because the other one was just a little bit too over the chaotic line to expose my fine friends to.  So, presenting the kale and egg bake!!!  dun duh da dun!!!!!  (sorry about the pictures, I was too lazy to find my camera, so went for the camera phone....)

Kale and egg bake

5 eggs

½ bunch of kale, chopped (get those stems out…they are bitter and tough)

1 tbs heavy cream

½ cup cheese ( use what is available, I used part sharp cheddar, part parmesan)

3 cloves of garlic minced

2 ounces chopped ham

Dashes of salt, pepper and I threw in some All

Chop and saute the kale and get it slightly wilted.  Once it is sauteed, mix all together and put into 4 individual ramekins.  Cook at 375 for 20 minutes.  Let cool for 5 minutes.  You can put some plastic wrap over the egg and ramekin and put in the fridge.  You can put it in the microwave for 1 -2 minutes…but no longer!!  

Enjoy!!

Strawberry Limeade Frozen Yogurt

Strawberry Limeade Frozen Yogurt...because I want to.

 Recipe courtesy the Neelys, modified

• 4 cups strawberries, hulled and chopped
• 3/4 cup sugar
• 1 lime zest
• 1 lime juiced
• 1 teaspoon vanilla
• 1 cup plain Greek yogurt

Directions

A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.

Add all ingredients to a blender and puree.

Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks formed. about 20 minutes.

Place in the freezer for several hours until hard enough to scoop.

Moroccan Quinoa Salad

I started doing the Pintrest thing recently.  I only have recipes and ideas for first grade, but that consumes my life as is, so now it consumes my interneting.  I found this recipe that someone else had pinned.  I changed a few things, and will probably change things every time I make it, depending on what I have available.  It is really delicious, and extremely healthy.  I am well pleased.  I just won't mention that I have lemon cookies made and vanilla icecream in the works...ah well....can't be perfect all of the time!!!!  xoxo

Moroccan Quinoa Salad (slightly modified from Chef Dennis…who slightly modified it from someone else)

http://www.askchefdennis.com/2010/04/morrocan-quinoa-salad/

1 cup Quinoa

2 cups Water

1 16 oz can of Chick Peas drained

2 cloves of garlic finely chopped

A couple dashes cumin powder

1/4 teaspoon cinnamon

1/4 teaspoon black pepper
1 teaspoon Salt
2 tablespoons extra virgin olive oil

2 zucchini sliced and roasted in the oven with olive oil and salt for 10 minutes, until brown on both sides
1/2 cup of dried cranberries
1/2 cup spicy pumpkin seeds (I got mine at sunflower market)

Start by cooking the Quinoa, first sear the grains just a little before adding the water, almost toasting them…start with a little olive oil in your sauce pan then add your Quinoa (depending upon what brand you are using you may need to rinse it first), just let it saute stirring it around for a minute or two, then add your water let it come to a boil, reduce the heat to simmer and cover for 15-20 minutes. When Quinoa is done fluff with a fork and allow to cool fluffing with a fork while cooling.
While the Quinoa is cooking, start your chick peas. Take a saute pan add the olive oil and garlic, let the garlic saute briefly then add chick peas and all of the seasonings and mix thoroughly. Allow the chick peas to pick up some color while they are cooking, turning then occasionally. Saute the Chick Peas for 10-15 minutes reducing heat if necessary. Chick Peas should have a nice golden brown color.
Add Quinoa to Chick Peas, with the rest of the ingredients, mix well and taste. You may re season to your taste.

Savory Lentil Soup

I went to Sunflower market today to get some ingredients for a Moraccan quinoa salad I want to make, however I realized while I was there....close to food...that I was sooooo hungry.  Instead of buying everything in the store, I went and bought a lentil soup from the hot soup counter.  It was delicious, so I bought french green lentils and decided to make my own lentil soup.  I have tried before, but haven't really enjoyed them.  I am too stinking picky. However, I kept playing with this until I loved it.  I like using the french greens because they are less earthy tasting...(I must have eaten too much dirt as a girl.) I didn't take any pictures, because lentil soup is unphotogenic.  Seriously it is.  But here is what I worked with, based off a recipe from the Sunflower recipe site.  Enjoy!!

Savory Lentil Soup

Ingredients

3 tbsp butter

3 tbsp vegetable oil

1/2  onion chopped very fine

1/3 cup prosciutto, shredded or shredded pancetta or unsmoked country ham

2 carrots chopped fine

2 stalks celery chopped fine

1 cup canned imported Italian plum tomatoes, cut up, with their juice

8 oz Lentils, dry

 5 oz barley

5 cups canned beef broth, homemade beef broth

1 can v8

1 dash salt to taste

(some suggested spices I used, but you may or may not depending on your tastes;    ½ tsp curry powder, dashes of cumin, oregano, basil, marjoram)

1 dash Black pepper, freshly ground, to taste

4252521Preparation

Put 2 tablespoons of the butter and all the oil in a soup pot, add the chopped onion and the pancetta, and turn on the heat to medium high. Do not cover the pot. Cook the onion, stirring it, until it becomes a deep gold.

Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.

Add the tomatoes with their juice, and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally.

In the meantime, wash the lentils and barley in cold water and drain them. Add the lentils and barley to the pot, stirring thoroughly to coat them well, then add the broth, a pinch of salt, and a few grindings of pepper and other spices. Cover the pot, adjust the heat so that the soup cooks at a steady, gentle simmer, and stir from time to time. Generally, it will take about 45 minutes for the lentils to become tender, but each lot of lentils varies, so it is necessary to monitor their progress by tasting them. Some lentils will absorb more liquid than others. If necessary, add more broth while cooking or, if you are not using homemade broth, add water.

When the lentils are done, before turning off the heat, add the remaining tbsp of butter and swirl in the grated Parmesan. Taste and correct for salt and pepper. Serve with additional grated Parmesan for the table.

Lizette's Banana Pudding and a Gluten-full Life

One of my students has made this banana pudding that is delicious!  How delicious you may ask?  The last time she made it, she gave me some leftovers, and I finished the whole plate on the drive home...which happens to be 30 seconds away from the school where I taught, and oh, I didn't have utensils.  Probably shouldn't share that. Ah well.  I was craving and craving it, but didn't have some of the ingredients to make the quick version, so I made it the long way.  I made the vanilla wafers from scratch.  I hadn't tried to make them before, but they were way easy and pretty tasty.  I used my favorite vanilla pudding recipe, replacing one cup of the milk with sweetened condensed milk, which apparently was suppose to be just condensed milk.  oops...but turned out well!!

At this time I was also making rolls for dinner at moms.  I had leftover Rhodes rolls and made my favorite rosemary rolls recipe by Pioneer Woman.  These are amazing, and have added to my gluten-full diet.  Gosh, I love them so much...straight out of the oven hot.  Oh my goodness.  So, here are several recipes for your delight!

Vanilla Wafer Cookies

By: Edith MacBeath

1/2 cup butter (no substitutes), softened

1 cup sugar
1 egg
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

Vanilla Pudding

Mix in saucepan:

2/3 cup sugar

dash of salt

2 ½ Tbsp cornstarch

1 Tbsp flour

Stir in gradually:

3 cups whole milk (though I had replaced one cup with sweetened condensed milk and the other 2 cups I used 1% milk.)

Cook over moderate heat stirring constantly until mixture thickens and boils.  Boil 1 minute.  Remove from heat.

Slowly stir half the mixture into:

3 egg yolks, beaten

Blend egg yolk mixture into hot mixture in saucepan.  Boil 1 minute, stirring constantly.  Remove from heat.

Blend in:

1 ½ teaspoons vanilla

1 Tbsp butter

Cool

Lizette's Banana Pudding

Ingredients:

-1 large box of instant vanilla pudding (or vanilla pudding recipe from above)

-1 quart Heavy whipping cream (I used a half pint)

-8 oz milk and 1 can condensed milk (for the instant vanilla pudding)

-6 ripe bananas

-1 box vanilla wafers

-2 limes

-

 If using instant pudding:

First whisk the vanilla pudding pack with condensed milk and 8oz of milk. After you mix well and there are no chunks, place pudding in the refrigerator for about 10 minutes so it hardens.

Pour the heavy whipping cream and mix with electric mixer so it can fluff up faster.While the heavy whipping cream gets whipped,

Slice the bananas and squeeze the lime juice on them so they don’t get brown. Mix them well so all the bananas get evenly coated with lime juice. When heavy whipping cream is whipped and fluffy, slowly fold in the vanilla pudding.

Pour a little of the whipped vanilla mix into a Pyrex or whatever container you want to use and spread it to coat the bottom so that vanilla wafers stick. Fill the bottom of container with a layer of vanilla wafers, bananas, and whipped vanilla mix. Repeat the steps.  Refrigerate and enjoy!

I put several of the leftover vanilla wafer cookies in the blender and blended them very fine and sprinkled on top of the pudding.

Pioneer Woman's Rosemary Rolls

• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt
• frozen, unbaked dinner rolls

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.