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

whole wheat spaghetti carbonara

red wine mind.  that's a three-word tongue twister if you try saying it five times fast!  it's also the state of mind that brings you my next recipe.  so if you were previously thinking (as i were), "how is this kid going to get any better than stuffed pork loins with bacon jam and portabella mushrooms?", then this recipe proves me human.

if you think that is strange, then this should really throw you for a loop.  i read an article in an issue of Redbook today.  why?  (you should be asking)  because Giada de Laurentiis was on the cover, why else?  the article was fine, Giada is 40, still married and beautiful.  (fyi: Giada's television show ignited my novice cooking and Italia craving taste buds early on in my high school years!)

so in the Redbook article that i shamelessly read, Giada was asked, "do you ever come home, crack open a can of tuna, and call it a day?", and Giada responds with,

no, but i will come home and scramble two eggs.  two eggs scrambled on a bed of arugula with some fresh shaved Parmesan cheese, and that's dinner.

wow.  i got a good kick out of this, but what does this say to me and you?!  this says that quick dinners don't require sacrifice.  i mean, come on, who reads that response and says, "oh, is that it?"  btw, 'quick and easy' needs a new name, how about '15 pasti minuto'?!

i spent this past weekend with a monthly visit home to see friends and family - and as it turns out, also to run 4.5 miles, see my first musical in years, and enjoy a few Schlafly's!  i spent today with a long trip back to my college home.

this is where my 15 pasti minuto, Amos Lee pandora station and the remaining of my forche renault comes in.

the friendlier printer version

whole wheat spaghetti carbonara
serves one, 15 minutes

1/8 lb bacon, chopped
1/3 c. portabella mushrooms, chopped (or finely sliced)
3 garlic cloves, diced
1/2 c. Parmesan cheese, grated
1/4 lb whole wheat spaghetti, cooked a la dente
1 egg, beaten
black pepper, freshly cracked
thyme leaves, dried
sea salt

start by frying bacon until crispy in medium skillet over medium heat.  prepare pasta.  remove bacon and drain, saving 3 tbsp of drippings.  add garlic, mushrooms and black pepper to skillet and saute 2 minutes.  add bacon, pasta and 1/4 c. Parmesan to pan and saute 1 minute.  remove from heat, add egg and thicken but do not scramble.  plate, top with remaining Parmesan and serve.

notes:

the only trick is to add the eggs at just the right temperature.  the residual heat will cook the egg, but too much heat will turn your dish into a scrambled egg pasta.  i suppose either is just as tasty!

stuffed pork loin with bacon jam and portabella mushrooms

let's be honest people, this is all about the bacon jam.

the 'how to handle my first recipe blog' debate was had, and it's over.  i decided to go for it!

someone is usually there in my life to tell me "give credit were credit is due".  This one goes out to The Tavern Kitchen & Bar in the St. Louis area for bringing bacon jam into my life.  thank you.  if you are slightly normal, you're probably wondering two things right now.  how?  and what does it taste like?  the first we'll get to in a moment.  the answer to the second is, exactly like you imagine.

if this recipe has been a thing of firsts for you so far, then roll up your sleeves and enjoy your next first... cooking with coffee!.. in jam and in hand!  that's right, as if the jam wasn't well enough alone right?!

i'd like to say this is your average bacon jam and portabella stuffed pork tenderloin, but who does this?!  and who knows what's next.. maybe bacon-stuffed bacon?

what are the perks to making a dish like the 'stuffed pork loin, bacon jam & portabella style'?  the bake time is just enough to make yourself a side, as i did with a root mix, and clean up the kitchen before she's out of the oven... that is if you are cooking for one.  hint: if you are entertaining, please consider your guests and cleanup later!  got it?  okay, moving on.

the stuffed pork loin is only a half-stuffed pork loin until you get it all tied down.  i slacked and opted out of the boy scouts before earning the badge for tying things together, fyi.

although, it would be nice of me to give you a heads up, i'm not the one to say you need to go out and buy this, this and that before starting in on my recipe.  i like to work with what's already in the kitchen!  regardless, buy yourself some butcher's twine.  you'll need just a little.

oh!  and i nearly forgot, but as promised... the drink this go around was the coffee, you'll see you have to drink some (it only makes sense) and then also a glass of the forche renault because red wine is required with every meal red wine goes with.  and the music was none other than Adele!  proper why?  because her '21' album was release today!

*the times below are total prep & cook times... and total guesses... enjoy.

the friendlier printer version

bacon jam (the 1/2 hr option)
makes about 1 cup, 25-40 minutes

1/4 lb sliced bacon, chopped to 1-inch wide pieces
2-3 garlic cloves, finely diced or smashed and peeled
2 tbsp red wine vinegar (may also use a cider vinegar)
2 tbsp brown sugar (packed)
2 tbsp maple syrup
1/4 c. brewed coffee

start by making a batch of your favorite coffee, preferably unflavored. then add bacon to a large skillet over medium heat, stirring occasionally until majority is slightly browned on both sides (less than crispy).  remove bacon and place in bowl with paper towels to remove grease, keeping 1 tbsp grease in skillet (tip: save an extra 1 tbsp for stuffed pork loin).  add garlic to skillet and saute 2 minutes.  combine vinegar, brown sugar, maple syrup and coffee into skillet, bring to boil and stir semi-consistently for 2 minutes.  add bacon and stir until bacon is well-covered.

transfer bacon mixture to small wok - or heavy saucepan with small bottom surface area - over low heat, uncovered. stir occasionally for 25 (or up to 40) minutes to a syrup-like thickness.  remove from heat, place into food processor and pulse until chopped to desired consistency.  set aside.

notes:

original bacon jam recipe from Martha Stewart

because i have a fear of burning sugar liquids quickly, i transferred to and 'slow cooked' in a wok.. it's a safer bet for not smoking up the kitchen with burnt sugars.

feel free to make large batches of jam at once, it should keep in airtight containers in refrigeration up to 4 weeks.

stuffed pork loin
serves 4, 1 hour

1 baby pork loin
1 1/4 c. portabella mushrooms, diced (use more/less to preference)
1 slice bacon (optional)
1 tbsp bacon grease
1 garlic clove, diced
basil
oregano
sea salt
black pepper, freshly cracked
parmesan, freshly grated
butcher's twine

start by bringing a small-medium skillet and bacon grease to medium heat.  add garlic and saute 2 minutes.   add mushrooms, splash of water, then basil, oregano, sea salt and black pepper to taste and saute 5 minutes.  remove from heat.

heat oven to 375F.  slice baby pork loin in half, crosswise, and lay side-by-side on cutting board.  use butcher's twine and a slip knot to cinch first end of pork loins, pull tightly.  (i'm right-handed, so i worked left-to-right.)  begin stuffing mushrooms between pork loins, careful to hold loins closely together.  stuff bacon jam atop mushrooms between loins.  (optional: cut bacon slice in half and lay across top of stuffed pork loins.)  use twine to continue wrapping pork loins until reach opposite end, then tightly tie a second slip knot.  two pork loin halves should be secured together with stuffed mixture.

add stuffed pork loin to baking pan lined with aluminum foil, and bake at 375F on middle rack for 40 minutes.  remove from oven, use aluminum foil to completely wrap pork loins and let continue to cook on counter-/stove-top for 10-15 minutes.  remove foil, butcher's twine, top with grated parmesan and serve.

notes:

mostly because of my 'saute everything in garlic before cooking' addiction, i chose to do likewise with the 'bellas. this is not necessarily required.

'to taste' is not a measurement, you'll get it right.

you can bet your hard working dollars and cents that next time i'll be baking this one with gruyere cheese stuffed in with the jam and 'bellas!

so here i am

hello world, how ya been? aside from my good friends that will quote that song, i've joined the web to write to you, and all of the other wonderful people reading.  i'm doing this to share with you my culinary talents and honest lacking thereof. the honor is mine.

so here i am. for the indefinite days ahead, i hope to share with you the food of my life.

i am also self taught/ family taught/ smell taught chef.  my mother loves the kitchen, and i suppose it is for her and the infinite home cooked meals with her that i now write you.

quickly realize that by 'food', i mean quality food.  and cooking is the art of taking what fresh/ seasonal food you have and making something delicious.

so by trial and error, story telling, bad humor and the occasional opinion, it is my hope that my life as a progressive foodie and self-claimed chef will inspire you too cook well.  then with its ease and irresistible tastes create a better place for you and i to live simply by the way we eat and feed others.

to make this fair for the both of us, there are a few warnings i should share. (they apply this point forward)

i will always try to quote the artist/ song and the wine/ beer that i enjoy while writing to you.. but i cannot make any promises.  to be in the clear for this go around, it's my "OOoohhh yes" iTunes mix which happens to be playing Mumford & Sons.  the drink is a Missouri premium dry red table wine, a forche renault from peaceful bend vineyard.

the recipes are not all my own.  i only recently started believing.

i am a St. Louis Cardinals fan.  deal with.

are we okay so far?

lastly, i cannot possibly fit more than two guests at my pool house dinner table.. but we can try!