....Pumpkin Bread Pudding on a Snow Day

From Smitten Kitchen, I opted for the 'Come On, Be Lazy With Me, Instructions'

It snowed today! And this is what my street looked like. I literally saw a man skiing down my flat street in cross country skis. The covered hunk in the bottom right of the picture is my lovely Jeep. It has a rack on the top but snow covered it. What it meant was a Snow Day! And 'snow work' (finding myself punny). So what better to do then bake deliciousness?

1 1/2 Cups Whole Milk
3/4 Cup Canned Solid-Pack Pumpkin
1/2 Cup Sugar
2 Large Eggs Plus 1 Yolk
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Ground Allspice
Pinch of Ground Cloves
2 Tbsp Bourbon
5 Cups Cubed (1-inch) Crusty Bread*
3/4 stick unsalted butter, melted

*The best way to make fresh bread crusty is to cube and then bake them 350°F for 30 minutes.

Preheat oven to 350°F with rack in middle.

While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. 

In a separate bowl, whisk together all the remaining ingredients. 

Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

So yummy I tried some right away.

....is Fudge

Adapted from Marshmallow Fluff's Fantasy Fudge

3 Cups Sugar
¾ Cup Butter
1 Small Can (5 oz.) Evaporated Milk (about 2/3 cup)
12 oz. Ghirardelli 60% Dark Chocolate, Chopped
1 Jar (7 oz.) JET-PUFFED Marshmallow Crème
1tsp. Vanilla

Line 9-inch square pan with foil, with ends of foil extending over sides. 

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate....

....and marshmallow creme; stir until melted. Add vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

*Use a Candy Thermometer!*

I attempted fudge over new years eve and thought I could use the '5 minute active boil' rule of thumb. The above picture is what our fudge looked like after an over night stay in the fridge. Round two went much better, I put it out at work and it was gone within an hour.

....is a Trout Meunière Date

Taken from New Orleans Food: More Than 250 of the City's Best Recipes to Cook at Home

1 Cup Flour
1 Tbsp Creole Ceasoning
 Six 6-8 oz. Speckled Trout Fillets *
1-1/4 sticks (10 tbsp.) Butter
1 Cup Chicken Stock
2 Tbsp Lemon Juice
1 Tbsp Worcestershire Sauce
1 tsp Red Wine Vinegar
Peanut Oil for frying
Lemon Wedges
*If you can’t find speckled Trout, substitute Redfish, Red Snapper, Drum, Striped Bass, or Halibut.

Combine the Flour and Creole seasoning in a wide, flat-bottomed bowl.

Rinse the Trout Fillets and pat dry. Dredge the Fish through the seasoned Flour and knock off excess. Place the Fish in a pan on waxed paper and set aside.

Melt the Butter in a saucepan over medium heat. When it begins to bubble, stir in ¼ cup of the leftover seasoned Flour and make a Roux, stirring constantly, until it’s medium brown.

When the right color is reached, add the Chicken stock and whisk until the Roux is dissolved into the stock. Add the Lemon Juice, Worcestershire Sauce, and Vinegar and bring to a simmer. Whisk now and then while cooking, until the sauce is thick enough to flow but not slosh. Reduce the heat to the lowest setting to keep the sauce warm while you prepare the Fish.

You can pan fry the Fish in butter if you like, but it’s more common in New Orleans to fry it in about an inch of 375 degree oil. 

Either way, cook till golden brown (about 2 minutes per side).

Nap with the sauce and serve with Lemon Wedges.

....is a Beet Risotto

Adapted from Once Upon A Recipe posted on Tasty Kitchen

2 Tbsp Olive Oil or Butter

2 whole Beets, Chopped Small

½ whole Onion, Chopped Small

1 cup Arborio Rice

3-½ Cups Chicken Stock

1 Tbsp Balsamic Vinegar

2 Oz Goat Cheese

Melt the Oil or Butter over medium heat in a heavy-bottomed saucepan. Add the Beets and Onion, and cook for 8 minutes (stir to allow the onion to caramelize). 

Mix in the Rice, and coat with Butter, Onions and Beets.

Add Broth ½ Cup at a time, adding more as it cooks off, cook until it is no longer crunchy. Sprinkle with the goat cheese and add Balsamic Vinegar. 

....is Mr. M Day (c/o Mrs. M)

I was the Sous Chef (I melted a lot of butter) for a friend while she spoiled her husband on his birthday. 

Here's what we made:

Calzonilini? Mini Calzones? Calzonitas? Small Calzones?

 Roll Out!

 Stack the goodies.

 Ravioli method for cutting.

A few of them bust open. Ok, all but 3 bust open.

Delicious.

Homemade Hot Wings

Flour and Chill.

Sauce and Bake. And Sauce again.

Carrot Cake

His one request: Cream Cheese Frosting.

Full of Deliciousness.

....is a Steak Sandwich with Brie Date

Adapted from RealSimple Magazine.

1 Tbsp Olive Oil
1/2 lb Flank Steak, Sliced
Salt & Pepper
1 Loaf Delicious Bread
(Ciabatta or Pugliese)
1 Cup Delicious Greens
(Arugula or Spinach)
8 oz Brie, Sliced
1/4 Small Red Onion, Thinly Sliced

Rub Steak with Olive Oil, Salt & Pepper. Heat griddle or grill to medium-high heat. Cook to desired doneness. 5 Minutes per side for medium rare. Let rest at least 5 minutes before slicing to keep the juices and moisture in.

Cut the bread into 4 pieces and split horizontally. Form sandwiches with the Bread, Greens, Steak, Brie & Onions.

CPB.

Mine.

....is a Prejean's Andouille Gumbo Date Reprise

....and this one we cooked in the same kitchen.

Ingredients.

The man knows how to make a roux.

Letting it stew.

Almost there.

Served and ready to go.
(Recipe found here.)