The theme for our first cooking group is Comfort Foods. With winter approaching quickly it will be nice to get some great recipes to make us all feel better. Bring anything you want, a recipe from grandma, your moms home cooking, soups, or cookies. If you already know what you're bringing click on comments and leave your recipe...if not you can do it anytime. Cooking Group will be held at Jamie Chiara's house on October 2 at 7:00 pm. We are really excited to be starting this back up again and hope that you can all use a ladies night away from the family and join us. Please call Jamie if you need directions.
Also if you are interested in hosting one of these fun nights, let us know, we'll sign you up!
Tuesday, September 25, 2007
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Chocolate bread pudding
To comfort me it must be sweet and preferably chocolate!
6 croissants
2 cups half and half
2 cups heavy cream
pinch of salt
6 oz white chocolate
6 eggs
1 cup sugar
1 ts vanilla
Extra chocolate
berries
Cut or tear croissants into one inch cubes and put in oven proof dish. (9 x 13 caserole pan) In a saucepot mix half and half, heavy cream and pinch of salt. Bring to a fast simmer. That means almost a boil but DO NOT BOIL!!!! Add in 6 oz white chocolate. Wisk until melted. Set aside to sool. Mix eggs, sugar and vanilla in a seperate dish add to chocolate mixture when it has cooled. (warm is OK you just don't want to fry your eggs) Pour mixture over bread in pan. Let sit 15 folding every five minutes to coat bread. Preheat oven to 350. Line a jellyroll pan or cookie sheet with a lip with paper towels. Pour very hot water over towels and place caserole dish on towels. (don't skip this even though it sounds silly...but it will keep it moist) Place in oven and cook for 45 minutes. In the meantime melt another 6 ozs of chocolate to drizzel over pudding. Remove from oven, let cool, cover in chocolate drizzles and garnish with raspberries.
Have fun cooking!!!!!!
Parmesan Smashed Potatoes
(I know you didn't get to try these, but they are the BEST!)
3lbs. red new potatoes, unpeeled
1 T. Kosher salt, plus 2 tsp
1 Cup half and half
1/2 Cup butter
1/2 Cup sour cream
1/2 Cup freshly grated Parmesan
1/2 tsp. groud black pepper
Place potatoes & 1T. salt in a pot. Add cold water to cover potatoes. Bring to a boil, lower heat & simmer covered 30-45 minutes, until potatoes are completely tender. Drain. In an electric mixer, mix for a few seconds to break up. In a small saucepan heat half and half and butter. Add slowly to potatoes, while mixing on lowest speed. The last quarter of the cream should be folded in by hand. Fold in sourcream, Parmesan, 2 tsp salt and pepper. Serve immediately.
They're delicious, I hope you like them!
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