Friday, July 22, 2011 Molly Moons

Molly Moon's: Homemade Ice Cream

Their Logo and an Ominous Sky

A Scoop of Coffee and  a Scoop  of Salted Carmel Ice Cream

Handmade Waffle Cones Oddfellows

A Birthday Outing....

Meet the Oddfellows

The Entrance

The Interior and their Benches and our Appetizer
Tomatoes, Watermelon, Feta & Mint

Pasta with Homemade Sausage, Parmesean & Spicy Tomato Sauce a Date

Long Distance Date Night

Tuesday July 12th
French Onion  - My Pick

Tuesday July 20th

Grilled Onion, Tomato, Feta & Spinach Tossed in Italian Dressing on Sourdough  - CB's Pick Bourbon Rhubarb Bread Pudding

Bread Pudding
4 Large Eggs
2 Cups Heavy Cream
1/2 Cup Granulated Sugar
1 tsp Vanilla
1/4 tsp Salt
5 Cups 'Day Old' Cinnabread - Cubed 1/2 in
1 lb Fresh Rhubarb (6 Stalks) - Sliced 1/2 in
1/2 tsp Cinnamon
1 Scoop Vanilla Ice Cream

In a large bowl, whisk together the Eggs, Heavy Cream, 1/4 Cup of Sugar, Vanilla, and Salt. Stir Bread into the Mixture, cover the bowl, and refrigerate,for at least 30 minutes or up to 2 hours, pushing the Bread down into the Liquid from time to time.

In a medium bowl, combine Rhubarb, 1/4 Cup of Sugar, and Cinnamon, let sit for the time remaining on the soaking Bread. Stir into Bread Mixture. Pour into 8x8 pan.

Bake at 375 for 55 minutes to an hour and 5 minutes, until golden and puffed. Let cool for 30 minutes. Top with Sauce and Ice Cream.

Bourbon Sauce
4 Tbsp Butter
1/4 Cup Sugar
3 Tbsp Heavy Cream
2 Tbsp Bourbon

In a small saucepan, melt the Butter. Whisk in Sugar, Cream, Bourbon and Salt. Bring to a simmer and cook, stirring frequently, until sauce thickens slightly, roughly 5 minutes. Remove from heat.

Cinnabread - Toasted
Since the bread was bought that day it was hardly day old, to remedy that it was baked it at 350 for about 15 minutes.

Toasted Cinnabread & Rhubarb - Baked

Bread Pudding - A'La'Mode

Adapted from a recipe in Edible. Ahi and Pancetta Stew

A variation on Halibut and Pancetta Stew this time we didn't forget the cream and used Ahi Tuna instead of Halibut. It was a cheaper and still delicious substitute. in Washington

A few places I've been since I've moved:

 The Boat Shed: In East Bremerton, Irish Death Ale on the Left Mack and Jack's on the Right.

The Boat Shed: Spinach Steak Salad, Calamari and House Wings.

FX McRory's: Edamame

FX McRory's: Garlic Fries and Buffalo Sandwiches

FX McRory's: Oysters

Paseo's: Sandwich #2
(the mark of a good place, when their sandwiches are only numbered not named)

The Pink Door: Shrimp Vodka Sauce
(not the best picture but this place was amazing, next time i'm sticking around for the burlesque show)

 Ballard Seafood Fest: Bacon Wrapped Scallops

Ballard Seafood Fest: Smoked Salmon a Father's Day Brunch

Bagels and Lox with homemade Slow Roasted Tomatoes and Avocados

Slow Roasted Tomatoes.

Slice 8 or more Tomatoes thickly.
Rub with Oil and Salt
Bake at 275 for 3-5 Hours



Honeyed Pears French Onion

Apparently I like French Onion. I've made it a lot in the last few months but it's easy and yummy and a good way to use bread that's going old.

French Onion by the Sea....

 Slice Onion - Cube Bread with Olive Oil and Parmesean

Place Onion in a Pot or Pan

Steam and Saute

Add Broth, Beef or Chicken

Toasted Bread and Cheese Zucchini

Recipe from Zucchini & Jicama

Thursday, July 21, 2011 Something I've Made

I've got a few things that I didn't make but I've eaten in the last month.
Time to place catch up!

Extraordinary Desserts: Fruit Tart and Lemon Custard Pastry

Sessions Public: Duck Fat Fries and Bacon Popsicle

Sessions Public: Short Rib Tacos

Henry's Market: London Broil and Avocado Sandwich by the Bay

Neighboorhood: They got new tables with amusing captions

 Neighborhood: Neighborhood Burger and Sweet Potato

 Neighborhood: Pork Buns

Del Mar Fair: Deep Fried Oreo

Tractor Room: Corn Bread

 Tractor Room: Pork Tender Loin


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