sweet corn bread pudding with raisins, cinnamon, and maple syrup

a week ago it was sunny and 70F!  just so you know.

"spring is in the air" as they say, but not really.  for us eagerly awaiting as Spring settles in, today is a partly sunny and mid-40s shunning of the spring season.  if you do not know what this is like, just come on down to Missouri, she delivers every year.

i had a great morning run, even in the freezing temps, thanks in part to the fuel this sweet corn bread pudding had given to me.  it is a special treat, even reheated a week later.

my spring (late-winter weather) break was intended to have more sun than i could stand, not possible, and tanning-quality 70 degree temps.. all spent on the lake!  substitutes will have to be made for some of those plans, but trust me, you won't be needing any sub's while making this corn bread pudding.

get after it!

the friendlier printer version

sweet corn bread pudding with raisins, cinnamon, and maple syrup
full credit goes to Jane's Sweets & Baking Journal

serves six

make the corn bread first, let it cool, then bake again making the bread pudding.
i chose to make corn bread, refrigerate, and then make the bread pudding as i had the time.

corn bread:

30 minutes

3/4 c. yellow corn meal

1 1/4 c. all purpose flour, unbleached
1/4 c. sugar, granulated
1/2 tsp salt
2 farm eggs, lightly beaten
1 c. whole milk
1/4 c. vegetable oil

start by preheating oven to 400F.  mix dry ingredients into a medium size bowl.  whisk together liquids in small size bowl.  pour liquids onto dry ingredients and stir just to combine.  add mixture to lightly greased or buttered 8"x8" or 9"x9" baking pan.  bake for 20 minutes, or until top of bread is lightly brown and passes the toothpick test.  cool on stove top or rack in the baking pan.

bread pudding:
serves six, 1 hour 30 minutes

corn bread cubes, cut from above recipe

2 c. whole milk

1 c. heavy whipping cream

4 farm eggs, lightly beaten

1/2 c. maple syrup

1/2 c. sugar

1 tbsp ground cinnamon

1/4 tsp salt

1/2 to 2/3 c. raisins, depending on your liking for raisins

start by preheating oven to 325F.  remove cornbread from baking pan.  scrap crumbs from bottom of pan, then cube bread back into the baking pan.  bread cubes should be about 1 inch square and tightly packed with all cubes touching or close to bottom of the pan.  baked for 15 minutes until dry and nicely toasted, doesn't need to color.  remove from oven and cool on stove top or rack in the baking pan.

increase oven temperature to 350F.

in a large mixing bowl, thoroughly whisk together milk, heavy cream, eggs, and maple syrup.  in a small mixing bowl mix together sugar, cinnamon, and salt.  add dry sugar mixture to wet milk mixture and thoroughly whisk. 

once corn bread cubes have had time to cool, spread raisins evenly across top and press into creases between cubes.  whisk liquid mixture once more and pour slowly over corn bread cubes.  make sure all cubes are covered and able to adsorb liquid.  lightly press cubes still dry to bottom of pan.  allow pudding and liquid mixture to sit for 15 minutes for the liquid to adsorb.

bake pudding for 60 minutes, checking at half way mark to see if tops are browning too quickly.  if they are, cover with aluminum foil and continue baking.  bake until tops and sides are toasty and golden.  remove from oven and cool on stove top or rack, middle of pudding should be wet, but not "jiggly".  serve while warm with small drizzle of syrup if you like.  store leftovers in refrigerator up to one week.

pan fried Italian pork chops and roasted rosemary red potatoes

so my theme may be Italian-like on my blog so far.. or at least, i felt at the time of starting this online journal that i was on an Italian roll, so to speak.  pasta.  vino.  it's all good.

i can't say much about my past two weeks.  the first was entirely spent off my feet, sick not vacationing in Key West or anything crazy like that. the second, i traded my unproductive, meager self in for a sick-of-being-sick, semi-healthier version of myself.  i'm typically cursed with springtime allergies, but unannounced to my allergies, i have better plans for 2011.

today has included many great moments, one which i'm adding now.  a sweet breakfast, morning bike ride, college basketball, running errands, ... they were all greater than you know.  the French toast and bacon avocado eggs was my energy for the day, the ride was an energy boost (how i used this throughout the day way up to me okay?!), college hoops included a sweet victory by the favorite team - Kentucky, and while running errands, i got caught in the rain and enjoyed it.

to my benefit - and your's now as well - i tabbed some tasty options in one of my cookbooks a few weeks back based on my cravings at that time in history and based on what i thought would make good pre-spring meals that feed in my typical fashion, serving myself twice.  once for leftovers, usually.

flour.  egg.  breadcrumbs.  for some, this is synonymous for an Italian dish.  for others, and us non-Italians, this just means something deliciously pan fried is coming up!  (i let you in on another secret, this time it isn't chicken parmesan.)

thinner wedges equal better wedges.  they cook more quickly and taste better.  trust me.

pork goes well with a nice red wine of course.  but contrary to the misleading "Italian" title, i recommend your favorite light beer to go with this meal.  i was long overdue for Ste. Genevieve Brewery's Work Truck Wheat, so i put that together with my Pandora Quick Mix (feat. Paolo Nutini, New Shoes) and enjoyed this dish to the fullest.  you can too, go on!

the printer friendlier version

pan fried Italian pork chops
adapted from Harvest Eating, Keith Snow
serves two, 20 minutes

1/2 c. all-purpose flour
1 egg
1/2 c. Italian breadcrumbs
1 tsp dried thyme
salt
freshly cracked black pepper
2 pork chops, cut 1/2" thick
3 tbsp. extra-virgin olive oil

start by heating olive oil over medium heat in a large skillet.  in a shallow dish, spread out the flour at least the width of the largest pork chop, adding salt and pepper as you wish.  in a second shallow bowl, scramble the egg completely.  and in a third dish, spread out the breadcrumbs.  dredge the first pork chop in the flour, shaking off any excess.  then dredge in the egg, followed by the breadcrumbs, fully pressing the pork chop on the crumbs to cover completely.  place the pork chop on the pre-heated skillet and add thyme across top of pork chop as desired.  repeat with second pork chop.  cook on both sides for 10 minutes each.  remove from heat and serve immediately.

notes:
cover pork chop with lid while cooking for first 10 minutes.
cook thoroughly, be careful not to get oil too hot, causing crispy pork uncooked pork chops.

roasted rosemary red potatoes
serves two, 40 minutes

3 red potatoes, medium sized
3 cloves garlic, diced
1 tbsp butter
1 1/2 tbsp. vegetable oil
1 tbsp dried rosemary
2 tsp dried thyme
salt
freshly cracked black pepper

start by preheating oven to 375F.  cut potatoes in half and slice each half into quarters.  melt butter in small bowl, mix in vegetable oil.  add potatoes to large baking dish and bast with butter, vegetable oil mixture.  add diced garlic, herbs and salt and pepper atop potatoes.  bake for 20 minutes, remove and mix to ensure cooking evenly, then return to oven and bake for 20 minutes more.  broil on low for last 5 minutes to achieve crispy tops to potatoes.  remove from oven and serve immediately.

cajun chicken alfredo

this week, my diet was super-saturated with chicken.  not entirely a bad thing, chicken is good, it's tasty, it's chock full of protein that my body needs, and it also is a very special treat for my generally chicken-deprived taste buds!

although i list "1 boneless, skinless chicken breast" in my ingredients, the way chicken works in my house is this..  the bird i start with isn't boneless and it isn't skinless, it's typically one whole frozen chicken.  two things to understand from this:  extra work and the acceptance that when i grab one of these tasty 4-5 lb chickens from my freezer, i will be eating chicken for a week.. good stuff.

speaking of good stuff, i've been reading all about happy families in yes! magazine this week.  and as it turns out, the impact that food has on our happiness, family values, communication, education, ... is nearly unending.  food is far beyond nutrition, and for some it's a way of life.  read through "You Are Who You Eat With" if you'd like and share it with your family (everyone you know and love).. and if someone that family is inspired, plan out a nice meal that brings you all back to the dinner table!

the Experience Food Project is highlighted in this article and, to me, delivered its most surprising piece.  one of the children and benefactors of this project that's bringing fresh, healthy lunches to school cafeterias was asked how she feels about it all.  do you know what she had to say?  she said, "you know, i feel respected."  not, "oh i like the salads" or "i like this dish or that dish".. she feels respected!  wow.

kids are truly brilliant. (especially when they are on the good-food medication)

as a new supporter of the smaller Experience Food Project and admirer of Jamie Oliver and Ann Cooper, i think that it is fair to say these healthy school food programs are onto something.. and it's delicious.

okay, i need to cut myself off.. to the recipe!

this recipe has a few techniques of my own that i should clarify in case your methods are different.  this isn't a case of right or wrong, it's likely just the fact that i do some things differently... to blacken each side of chicken breast, i blacken on high heat for maybe 5 minutes each side, then reduce heat to low and fully cook the chicken through.  my general rule of thumb with the white sauce is "reduce by half".  two ways i control sauce thickness:  (1) add broth as needed and not at once; and (2) reduce sauce until desired consistency is reached.  the latter is your plan b, where you can thicken a sauce that you've accidentally made too thin.  if you don't get it the first time, you'll get it the second.

cast iron skillet is ideal for blackening.  i say this, but have yet to cook this dish on one.  the repercussions are, you can easily have one mighty mess to scrape off your hard-anodized cookware.  (i added a dab of extra-virgin olive oil this last time and it did the nonstick trick, fyi.)

the friendlier printer version

cajun chicken alfredo
adapted from Guy Fieri
serves one, 30 minutes

chicken:
1 large boneless, skinless chicken breast
1 tbsp blackening spice*
1 tbsp extra-virgin olive oil
*blackening spice: 1 tsp ground basil, 1 tsp ground thyme, 1 tsp garlic, 1 tsp white pepper, 1 tsp black pepper, 1 tsp sea salt, 2 tsp cayenne pepper, 1 tsp paprika. mix all together and keep in spice jar.

sauce & pasta:
1/4 c. butter
2 cloves garlic, minced/diced
1 tbsp white wine
1/4 c. all-purpose flour, unbleached
1/2 c. chicken broth (you can make this too)
1/2 c. heavy cream
1/2 c. parmesan cheese, freshly grated
1/2 c. portabella mushrooms
1/4 c. bell pepper, sliced
1/3 lb alfredo, cooked
black pepper, freshly cracked
salt

start by tenderizing chicken breast to approximately 1/2" thick. dredge in blackening spice. place chicken in skillet and cook on high heat. blacken first side, then flip and repeat for second side. reduce heat and cover partially to cook chicken until internal temperature reaches 165F.

start preparing sauce by melting butter in medium sauce pan or wok over medium heat. add minced garlic, mushrooms and bell peppers and saute for 1 minute. add flour and stir until well-blended. add white wine, chicken broth, heavy cream and cheese - add chicken broth as needed, not at once, stirring constantly, until desired consistency is reached - bring to a boil. reduce heat and simmer until mixture starts to thicken. add black pepper and salt, stirring until well-blended. simmer sauce over low heat for 10 minutes, stirring frequently. when sauce gets to desired consistency, add cooked alfredo and stir well.

remove chicken from heat and slice cross ways into strips.

plate alfredo first, then sliced blackened chicken, and top with fresh grated parmesan to your liking. serve immediately.

chicken milanese

for two days now, i have come home from my typical "many hours well-spent in the life of a graduate student" day and immediately unraveled.. tossed all of my gear (laptop, lunch box, keys, etc.) into the vicinity of their proper places and turned on iTunes.  then came comfort, the purest of pure Sanuk and chef coat type of comfort.

the first of these two days included attempts at honey glazed chicken and bacon bits, perfect roasted potatoes and parmesan popovers.  a potentially ambitious/ big night [mess] in the kitchen.

coincidentally, that same day i found this quote...

"if you're not going to be ready to fail, you're not going to learn how to cook" - Julia Child

this isn't going where you think, but it was close.  chicken wrapped in bacon and perfect potatoes should be cooked on a grill.  enough said.

fast forward to today and better times, bluer skies and confidence restoration project 101.  i read a post over my lunch break from a new favorite blog, the single girl's kitchen.  everything  about this post was superb, particularly the quote, "if you make this dish for a boy, he will probably fall in love with you."  i obviously agree.

my humble response?  chicken milanese.  it will work every time, no exceptions.

(if that isn't your type of occasion, then invite over your best Italian friend and share your cooking talents with this delectable dinner.  if he/she is unavailable, unwilling, or if you don't know any Italians, do as i did, and turn on Ray LaMontagne & The Pariah Dogs or 92 WCIB and pour yourself a glass of wine.. a Missouri white wine, Heinrichshaus Chardonel perhaps..)

cheers,

the friendlier printer version

parmesan crisps
adapted from "Earth to Table"
makes six, 10 minutes

1/2 c. parmesan, freshly grated
2 garlic cloves, diced

start with an oven preheat to 350F.  cover a baking sheet with wax or parchment paper.  distribute parmesan and garlic evenly into six stacks on the wax paper, each about 2" round and leaving adequate space between.  bake for 7-9 minutes until brown crisp just begin to appear around edges.  remove and place onto wire rack for cooling.  crisps may be stored in airtight container in refrigeration for a few days.

chicken milanese
adapted from Olive Garden
serves 1-2, 40 minutes

chicken:
1 large boneless, skinless chicken breast
2 tbsp all-purpose flour, unbleached
1 large egg
1 tbsp milk
1 cup breadcrumbs (you can make these)
1/4 c. parmesan, freshly grated
1 tsp parsley
1 tsp Italian seasoning
2 cloves garlic, minced/diced
4 tbsp extra-virgin olive oil
2 lemon wedges
black pepper, freshly cracked

sauce & pasta:
1/4 c. butter
2 cloves garlic, minced/diced
1 tbsp white wine
1/4 c. all-purpose flour, unbleached
1/2 c. chicken broth (you can make this too)
1/2 c. heavy cream
1/2 c. parmesan cheese, freshly grated
1/2 16 oz. package of tortellini, cooked
black pepper, freshly cracked
salt
optional: (seasonal)
1 c. red or green bell pepper, finely sliced
1 c. cherry tomatoes
1/4 c. spinach, chopped

start by tenderizing chicken breast.  you may choose to cut breast into two, then place between plastic wrap before pounding until flattened approximately 1/2" thick.  preheat large skillet over medium-high heat.  whisk egg and milk together in a flat-bottom bowl.  mix breadcrumbs, cheese, parsley, Italian seasoning, garlic and pepper.  transfer breadcrumb mixture to a flat plate.  dredge chicken in flour, coating both sides, then dip chicken in egg mixture, coating both sides.  dredge in breadcrumb mixture, coating completely on both sides.  place breaded chicken onto preheated skillet and cook until both sides are golden brown and internal temperature reaches 165F.

start preparing sauce by melting butter in sauce pan over medium heat.  add minced garlic and saute for 1 minute.  add flour and stir until well-blended.  add white wine, chicken broth, heavy cream and cheese.  bring to a boil.  reduce heat and simmer until mixture starts to thicken.  add roasted garlic, pepper and salt (plus optional seasonal items), stirring until well-blended.  simmer sauce over low heat for 10 minutes, stirring frequently.  add cooked tortellini to sauce and stir.

plate tortellini and sauce first, then breaded chicken, and finally parmesan crisps.  garnish with lemon wedges and serve immediately.

notes:

serve with chardonnay or chardonel white wine