Friday, July 22, 2011
....is 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
....is 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
Tomatoes, Watermelon, Feta & Mint
....is 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
French Onion - My Pick
Grilled Onion, Tomato, Feta & Spinach Tossed in Italian Dressing on Sourdough - CB's Pick
....is 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.
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.
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.
Adapted from a recipe in Edible.
....is 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.
....is 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
(the mark of a good place, when their sandwiches are only numbered not named)
(not the best picture but this place was amazing, next time i'm sticking around for the burlesque show)
....is 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
Slow Roasted Tomatoes.
Slice 8 or more Tomatoes thickly.
Rub with Oil and Salt
Bake at 275 for 3-5 Hours
Honeyed Pears
....is 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
Thursday, July 21, 2011
....is 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!
Sessions Public: Duck Fat Fries and Bacon Popsicle
Sessions Public: Short Rib Tacos
Henry's Market: London Broil and Avocado Sandwich by the Bay
Neighborhood: Neighborhood Burger and Sweet Potato
Neighborhood: Pork Buns
Del Mar Fair: Deep Fried Oreo
Tractor Room: Corn Bread
Tractor Room: Pork Tender Loin
Time to place catch up!
Extraordinary Desserts: Fruit Tart and Lemon Custard Pastry
Neighboorhood: They got new tables with amusing captions
