Chocolate Bread Pudding

Posted on February 9, 2016 by admin
Chocolate Bread Pudding
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Bread Pudding
  1. 1 lb. challah or brioche, trim off and discard crusts, cut into ½” cubes
  2. 1 cup heavy cream
  3. ¾ cup sugar
  4. 1/8 tsp. salt
  5. 12 oz. bittersweet or semisweet chocolate, chopped
  6. 2 large eggs
  7. 2 large egg yolks
  8. 2 cups whole milk
  9. 1 Tbsp. Vanilla
  10. 1 cup dried apricots, soaked in brandy until plump, then cut into strips
Bourbon Crème Anglais
  1. 4 egg yolks
  2. 2 Tbsp. sugar
  3. pinch salt
  4. 1 cup milk
  5. ½ vanilla bean
  6. 2 – 3 Tbsp. bourbon
Bread Pudding
  1. Bring cream, sugar and salt to a boil, stirring constantly. Remove from heat.
  2. Add chocolate and let stand for 2 minutes then whisk until smooth.
  3. In a large bowl, whisk together the eggs and egg yolks. Next whisk in the chocolate mixture, apricots and stir in the bread cubes. Let stand for 1 to 2 hours while occasionally pressing the bread down with a spatula to help it absorb the liquid.
  4. Preheat the oven to 325*F.
  5. Generously butter a shallow 2qt baking dish. Pour the pudding mixture into the prepared baking dish and smooth the top.
  6. Bake in a water bath until center feels firm when pressed, 55 to 65 minutes. Let cool for 45 minutes.
Bourbon Crème Anglais
  1. Whisk together yolks, sugar and salt until light.
  2. Heat milk in a saucepan until just boils.
  3. Liason the milk and egg yolk mixture and return to medium heat, cook until just before the boil (170 – 180*), should thicken to coat the back of a spoon.
  4. Remove from heat, strain and whisk in vanilla bean seeds. Chill in a bain-marie over an ice water bath. When room temp, whisk in the bourbon.
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Saigon Street Wings

Posted on February 4, 2016 by admin
Saigon Street Wings
Serves 4
If you want a wing you can’t put down, this is it. Commonly sold from street vendors in Saigon, these wings have a comforting saltiness that’s bursting with umami, thanks to a healthy dose of fish sauce. The garlic is ideal when it’s crispy and browned.
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Ingredients
  1. 4 pounds chicken wings, wing tips removed and cut in half at the joint
  2. 14 cloves garlic
  3. 2 teaspoons kosher salt
  4. 1 cup fish sauce
  5. 1 cup palm sugar, chopped, or firmly packed light brown sugar
  6. 1⁄4 cup vegetable oil, plus more for frying
  7. 2 cups rice flour
  8. Cilantro, chopped, for serving
Instructions
  1. Place the wings in a large zip-top bag.
  2. To make the marinade, in a large bowl, smash 10 cloves of the garlic and the salt together until they form a paste. Add the fish sauce, sugar, and 1⁄4 cup of the vegetable oil, and whisk until the sugar dissolves. Pour half of the marinade over the wings in the bag, rub to coat the chicken, seal, and refrigerate overnight. Cover and chill the remaining half of the marinade until you’re ready to fry the chicken.
  3. Pour the reserved marinade (the portion that did not touch the chicken) into a small saucepan, bring to a boil, decrease the heat, and simmer until reduced and syrupy, about 35 minutes.
  4. In a deep fryer or large, deep stockpot, heat 3 inches of vegetable oil over high heat to 350°F. Set a wire rack over a rimmed baking sheet.
  5. Place the rice flour in a large bowl. Remove the wings from the zip-top bag, discarding the marinade. Depending on the size of your fryer, you may need to fry in batches. Dredge half of the wings in the rice flour until well coated. Carefully place the chicken in the hot oil. Fry for 10 to 13 minutes, or until golden brown. Maintain an oil temperature of 325°F. Drain the wings on the wire rack. Repeat with the remaining pieces.
  6. After all of the wings have been fried, mince the remaining 4 cloves of garlic and place in a fine-mesh wire strainer. Carefully dip the strainer into the hot oil, just deep enough to submerge the garlic, and cook for 10 to 15 seconds or until lightly browned. Transfer the fried wings to a large bowl, add the cooked marinade, and toss to coat. Transfer the glazed wings to another large bowl and toss with the fried garlic. (Using two bowls prevents the garlic from being coated in the glaze.) Serve with chopped cilantro.
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Chicken Wings with Ranch Dipping Sauce

Posted on February 4, 2016 by admin
Chicken Wings with Ranch Dipping Sauce
Serves 5
My college roommate smothered almost everything on her plate with ranch dressing, and I still think of her whenever I am within a fork’s length of dill. If you love that ranch flavor as she did, you will find these nearly addictive. I think you’ll agree my ranch mix is a big improvement over the prepared versions.
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Ranch Dipping Sauce
  1. 1 cup buttermilk
  2. 1/2 cup sour cream
  3. 1 tablespoon dried chives
  4. 1 teaspoon dried dill
  5. 1 teaspoon salt
  6. 1/8 teaspoon garlic powder
Wings
  1. 3 1/2 pounds chicken wings, wing tips removed and cut in half at the joint
  2. 1/4 cup dried dill
  3. 2 tablespoons dried chives
  4. 1 tablespoon salt
  5. 2 teaspoons dried parsley
  6. 2 teaspoons onion powder
  7. 2 teaspoons garlic powder
  8. 1/2 teaspoon freshly ground black pepper
  9. Peanut oil, for frying
  10. 2 cups buttermilk
  11. 2 cups all-purpose flour
Dipping Sauce
  1. In a small bowl, whisk together the buttermilk, sour cream, chives, dill, salt, and garlic powder.
  2. Refrigerate in an airtight container until needed or up to 2 days.
Chicken
  1. Set a wire rack over a rimmed baking sheet. Place the chicken wings on the rack.
  2. In a small bowl, whisk together the dill, chives, 1 teaspoon of the salt, the parsley, onion powder, garlic powder, and pepper. Transfer 2 tablespoons of the spice mixture to a small bowl and stir in the remaining 2 teaspoons of salt; set aside.
  3. Sprinkle all sides of the wings generously with the remaining spice mixture and refrigerate on the rack, uncovered, for 3 hours.
  4. In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 375˚F. Set a wire rack over a rimmed baking sheet.
  5. Pour the buttermilk into a shallow bowl. In a bowl, whisk the reserved spice mixture into the flour.
  6. Dip each chicken wing into the buttermilk and dredge in the flour mixture. Once all are coated, carefully place them in the hot oil. Fry for 5 to 7 minutes, or until golden brown. Maintain a frying temperature of 350˚F to 360˚F. Drain the wings on the wire rack.
  7. Serve with the dipping sauce on the side
Notes
  1. Fried Chicken by Rebecca Lang (Ten Speed Press, 2015), Copyright © 2015 Rebecca Lang
Adapted from Fried Chicken
Adapted from Fried Chicken
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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