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Bacony Bread Pudding

Bacony Bread Pudding


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Butter a 2-quart, round, high-sided baking or soufflé dish; set aside. Place the pressure cooker rack in a stovetop or electric cooker; pour in 2 cups water.

Set a large skillet over medium heat for a few minutes. Add the bacon and fry until crisp, 3 to 4 minutes, turning occasionally. Transfer to a cutting board; chop the bacon into bits. Toss these in a large bowl with the bread pieces.

Whisk the eggs, milk, syrup, and nutmeg in a second bowl until smooth. Pour over the bread mixture and toss well to coat. Pile the mixture into the prepared baking dish; press down to compact somewhat, submerging all the bread into the liquid. Cover the baking dish with a piece of parchment paper, then seal with aluminum foil. Make a foil sling for the baking dish, then lower the sealed dish onto the rack in the pressure cooker. Fold the ends of the sling so they’ll fit inside the cooker.

Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

OR

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at this pressure for 18 minutes.

Use the quick-release method to bring the pot’s pressure back to normal.

Unlock and open the cooker. Use the foil sling to transfer the hot baking dish to a wire rack. Uncover the baking dish, cool a few minutes, then scoop out servings in big spoonfuls.


Recipe Summary

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • ½ cup raisins (Optional)
  • 4 eggs, beaten
  • 2 cups milk
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.


THERMOMIX ® RECIPE

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2. Turn Thermomix off and leave yeast to start fermenting over 10-15 mins. This will ensure a good rise for the dough.

3. Add flour, salt, bread enhancer and oil and mix speed 3 for 20 seconds. Increase to speed 6 for another 20 seconds. Scrape down sides of bowl and mix for 20 seconds speed 6. At this point the dough will resemble crumbs and not fully formed. Carefully pull the dough out of the bowl minding the blades and form into a round ball and squeeze together. Do not be alarmed if it is too sticky or dry. Push the dough ball back into the TM bowl and set the TM to locked lid, 8 minutes on timer and then knead function "Dough mode"

5. Once kneaded, the dough should be soft and elastically. If too dry add a tablespoon of water and the same amount of flour if too wet. Oil a large bowl, roll the dough in oiled bowl and let sit in a warm place such as the oven recently heated to 50deg and turned off. Place glad wrap over the bowl to increase humidity. You will need at least an hour to double in size.

5. Whilst waiting for the dough to rise, chop bacon into 1.5cm cubes. Fry gently in oil free pan til cooked through but not crispy, remove from heat into a bowl.

6. Once dough has doubled, flour a surface and turn dough out. Gently punch down the dough to release gas. Place all of the bacon and 1 cup to 1.5 cups of cheese over dough. Fold corners of dough in and knead manually for about 30 seconds until the bacon and cheese is well incorporated throughout the dough. Take the time to do this as filling can make it difficult.

7. Form and place into a dough tin, 1 large or 2 small tins.. this bread rises a lot in the oven. Leave in warm place for another hour or until it has doubled approximately in size.

8. Sprinkle a little water on top of dough and gently cover with remaining cheese.. you can add more than half a cup for a nicer cripsy cheesy crust.

9. Place in cold oven with a tray placed at the bottom of the oven, pour boiling hot water into the tray to create steam.

10. Turn oven to 200deg fan forced and start a timer for 30 minutes. Once timer is up remove bread from tin, place back in oven for 2 minutes. Now you have delicious cheesy bacony bread.. yum!!


Irish Whiskey Cinnamon Raisin Bread Pudding

Make your St. Patty’s Day special with this Irish twist on traditional bread pudding. A glorious rich custard is combined with cinnamon chips, raisins and buttery cinnamon raisin bread with a touch of Irish whiskey. The chocolate yogurt whiskey drizzle is the crowning touch to this unique dessert that will warm the heart and spirit.

Step 1

Step 1 -- Preheat oven to 325°.

Step 2

For the drizzle: Combine only 2 oz. Irish Whiskey, yogurt and chocolate syrup. Mix well to combine. Pour into squeeze bottle and hold under refrigeration. (May be done ahead of time and held refrigerated).

Step 2 -- For the drizzle: Combine only 2 oz. Irish Whiskey, yogurt and chocolate syrup. Mix well to combine. Pour into squeeze bottle and hold under refrigeration. (May be done ahead of time and held refrigerated).

Step 3

For the bread pudding: Spray a 2" deep ½ size hotel pan with pan spray.

Step 3 -- For the bread pudding: Spray a 2" deep ½ size hotel pan with pan spray.

Step 4

Place the dried cubed bread in a large bowl and toss with raisins.

Step 4 -- Place the dried cubed bread in a large bowl and toss with raisins.

Step 5

In a sauce pot, combine heavy cream, water and butter under low heat until the butter melts. Hold warm.

Step 5 -- In a sauce pot, combine heavy cream, water and butter under low heat until the butter melts. Hold warm.

Step 6

In a separate large bowl, combine eggs and sugar. Whisk until combined.

Step 6 -- In a separate large bowl, combine eggs and sugar. Whisk until combined.

Step 7

Whisk vanilla and 2 ½ T whiskey into egg mixture.

Step 7 -- Whisk vanilla and 2 ½ T whiskey into egg mixture.

Step 8

Slowly add warm cream mixture into egg mixture while gently whisking.

Step 8 -- Slowly add warm cream mixture into egg mixture while gently whisking.

Step 9

Distribute cinnamon chips across top of cubed bread.

Step 9 -- Distribute cinnamon chips across top of cubed bread.

Step 10

Evenly cover the cubed bread with the custard mixture and with a large spoon very gently fold once to completely saturate bread and evenly distribute cinnamon chips.

Step 10 -- Evenly cover the cubed bread with the custard mixture and with a large spoon very gently fold once to completely saturate bread and evenly distribute cinnamon chips.

Step 11

Cover with film and place in refrigerator for at least 30 minutes.

Step 11 -- Cover with film and place in refrigerator for at least 30 minutes.

Step 12

Pour mixture into the prepared hotel pan, making sure it is level as possible. Use caution as to not tear up the soaked cubes of bread.

Step 12 -- Pour mixture into the prepared hotel pan, making sure it is level as possible. Use caution as to not tear up the soaked cubes of bread.

Step 13

Spray a sheet of foil and tent it over the top of the pan and bake for 40 minutes.

Step 13 -- Spray a sheet of foil and tent it over the top of the pan and bake for 40 minutes.

Step 14

Remove foil and bake for an additional 20 minutes, allowing the top to become a dark golden brown.

Step 14 -- Remove foil and bake for an additional 20 minutes, allowing the top to become a dark golden brown.

Step 15

Allow bread to rest for at least 30 minutes before serving. Cut into desired shapes or portions.

Step 15 -- Allow bread to rest for at least 30 minutes before serving. Cut into desired shapes or portions.

Step 16

Take the chocolate yogurt whiskey sauce and zig-zag drizzle across individual portions.

Step 16 -- Take the chocolate yogurt whiskey sauce and zig-zag drizzle across individual portions.

Ingredients

  • 2 oz. Irish Whiskey, Divided
  • 2 1/2 Tbsp Irish Whiskey, Divided
  • 2 cup(s) Chobani Plain 0% Yogurt
  • 3 oz. Chocolate Syrup
  • As needed PAM® Original Cooking Spray
  • 1 lbs European Bakers® Cinnamon Raisin Bread
  • 1 cup(s) Raisins
  • 2 1/4 cup(s) Chef
  • 3/4 cup(s) Water
  • 1/2 lbs Spreadable Butter with Canola Oil* (Kosher)
  • 1 1/2 cup(s) Liquid Eggs
  • 2 3/4 cup(s) Sugar, Granulated
  • 1 1/2 tsp Pure Vanilla Extract
  • 1 cup(s) Hershey

Grocery List

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Cheesy grits (page 24)

From The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough

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  • Categories: Breakfast / brunch American South Vegetarian
  • Ingredients: corn grits cheddar cheese hot red pepper sauce

January Cook Book Finds

Are you a cookbook addict? I am! I used to have a very large bookcase that was so full there were books stacked on top of it and on the leftover space on the shelves in front of the books. I was out of control. Luckily Amazon’s Kindle and digital books came along. At first it was just good for replacing my novel library but now with color tablets and Kindles you can read your favorite cookbooks with full effect. I have only purchased digital cookbooks for years now and I can’t pass up on a great deal.

These books are all $3.99 or less with most of them just $1.99.

Madhur Jaffrey’s World Vegetarian

By Madhur Jaffrey

Jaffrey, a former actress, has written over a dozen well-reviewed and award-winning cookbooks. Here’s her most comprehensive guide to vegetarian food from across the globe. Filled with more than 650 recipes, it’s a bible for many vegetarians or those who simply want to cut down on meat consumption. The technique- and ingredient-driven book is divided into sections in which Jaffrey explains each category’s methods and best practices. Here are hundreds of ways to prepare hearty fare, from beans and rice to root vegetables to fruits and greens from Asia, the Middle East, the Caribbean, and beyond.

$3.99 (reg. $15.99 ) on Amazon

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In The Fresh and Healthy Instant Pot Cookbook, author Megan Gilmore has crafted 75 recipes designed for everyone’s favorite time-saving device. The power of the pressure cooker unlocks flavors in good-for-you dishes like kung pao chickpeas and Thai salmon curry. Plus, there are countless gluten-free options, and every recipe is devoid of refined sugar. Gilmore’s recipes prove that healthy doesn’t have to mean raw vegetables and sad salads. Instead, her clean meals revolve around garlic-parmesan spaghetti squash and sweet potato curry.

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$2.99 (reg. $11.99 on Amazon

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$1.99 (reg. $9.99 ) on Amazon

Fondue

By Lenny Rice

From the minds behind the iconic Cowgirl Creamery of Northern California comes a cookbook covering all things cheesy and melty. You probably have a fondue pot stored away in your basement or attic, and this cookbook will prove that it deserves to be dusted off for your next dinner party. From savory classics like Comtè with caramelized onions to a less-than-conventional pizza fondue with tomatoes, there are plenty of molten cheeses ready for you to dip crusty breads and crunchy vegetables in. With dozens of variations on what to add to your melted Gruyère or cheddar, you’re sure to find inspiration for your next fondue party.

$2.99 (reg. $11.99 ) on Amazon

Sale runs 12/30/18 to 1/13/19. Prices have been verified before this post, but prices are subject to change without notice. Please make sure to check each eBook price before purchasing.


The Joy Shuck Club

12/2/14 By Elyse Inamine

"There is no pleasanter frolic for an autumn evening, in the regions where oysters are plentiful, than an impromptu 'roast' in the kitchen," M. F. K. Fisher quotes fellow oyster lover Marion Harland in her love letter to the seasonal shellfish, Consider the Oyster.

Yes, indeed. So instead of slurping the briny mollusks raw as the weather turns colder, in this final month that ends in the all-important "R" (if you follow that sort of thing), toss those beautiful bivalves into the oven à la Boston chef Jeremy Sewall.

Sewall, the chef behind Island Creek Oyster Bar, Lineage and Row 34, recently came to Tasting Table's Test Kitchen to show us how to make baked Oysters Gregory (see the recipe), a not-so-distant cousin of oysters Rockefeller.

"Oysters have all summer to get plump, fat and strong, and by fall, the water is still warm enough for them to grow," Sewall explains as he shucks one of the Island Creek oysters he brought in a little cooler. "Now, they're really salty and briny, and when you add sweet, salt and crunch, it really brings out the oyster."

Sewall goes through about 3,000 oysters a day at his restaurants. Oysters Gregory, his salt-baked oysters topped with bacon- and leek-studded bread crumbs, first appeared five years ago as a birthday present to Island Creek Oyster Bar co-owner Shore Gregory when the restaurant first opened. These days, as the seasons come and go, so does the dish, but it's back, at least in recipe form, in Sewall's new cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes (Rizzoli, $40).

"I'm just trying to tell the story of a really iconic part of America," Sewall explains as he toasts the bread crumbs in bacon fat, tossing in charred leeks and slivers of tarragon. "There's no other region identified by its seasons as much as New England."

He mounds slopes of kosher salt on a baking tray and nestles the fully dressed oysters on each peak. Then, into the oven they go for a short bit, filling the entire room with the scent of nutty, toasty bacon fat.

"I love cooking with oysters in the cooler months," Sewall says. "They're big and meaty and still have that great soft texture and salty flavor."

The timer goes off, and out come the oysters, still smelling delightful and crowned with crunchy golden brown crumbs. An impromptu roast has never looked so pretty.


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In general, it is best to limit your consumption of any product that has one of the following characteristics:

The most common oils that fit into this category are:

  • Margarine (and any other products that contain partially or fully hydrogenated oils)
  • Corn oil
  • Soybean oil
  • Safflower oil*
  • Sunflower oil*
  • Cottonseed oil
  • Canola oil
  • Vegetable oil
  • Grapeseed oil
  • Rice bran oil

*The high-oleic version of this oil is good for keto, but the regular variety is not.

Though the common consensus is to avoid hydrogenated oils, there is still a lot of confusion in the keto community about the other oils on this list.

Canola oil, in particular, is often recommended for cooking and frying due to its relatively low cost and high smoke point. However, recent research on this and other common cooking oils suggests that we should consider more than just the smoke point.


. Oktoberfest! September 24, 2020

Brat & Sauerkraut Soup with Spicy Brown Mustard

What’s better than brats with sauerkraut? A comforting, German-style soup packed with savory sausage, tangy cabbage, plus beer, potatoes, and some classic seasonings — that’s what. Don’t be shy with the mustard, here. The spicy …

Soft Pretzels with Caraway Seeds & Emmental

Hot, chewy soft pretzels adorned with caraway seeds and Emmental make the perfect dipper for soup, especially one like this creative Brat & Sauerkraut Soup.

Basic Sauerkraut

Sauerkraut is probably the most well known lacto-fermented vegetable, thus it was an obvious choice for our foray into the world of fermentation. Plus, kraut is a natural topper for brats, like our homemade Classic …

Apple Spaetzle with Mustard & Red Cabbage

In Germany and Austria, spaetzle is generally served as a side dish with long-roasted meats. Here, we take a store-bought shortcut by purchasing spaetzle, which means this satisfying side can be on the table in …

"German" Onion Soup

Ready to rethink a familiar flavor profile? Pretzels, beer, mustard, and caraway seeds give French onion soup a German twist! The best part about French onion soup has always been the cheesy crouton topper. It’s …

Seasonal Skillet Creations September 17, 2020

Chicken & Apple Sausage Skillet with Kale

Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability.

This Chicken & Apple Sausage Skillet, plus Apple & Onion …

Apple & Onion Cornbread with Cheddar

A cast-iron skillet is the perfect vessel for making cornbread. And when caramelized onions and apples are on top, it’s the best cornbread ever.

Skillet-Roasted Chicken with Lemon-Thyme Sauce

Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. If roasted chicken is your thing, this Skillet-Roasted Chicken with …

Tamale Pie with Cornbread Topping

Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. For dinner, check out the Tamale Pie, a savory southwestern …

Chocolate Peanut Butter Skillet Cookie with Marshmallow Fluff

This giant skillet cookie has secrets hidden inside — marshmallow fluff and mini peanut butter cups. It's a great dessert for sharing — or not! Does it get any better than this?

Comforting Casseroles September 10, 2020

Kielbasa & Broccoli Casserole with Beer Cheese Sauce

Similar to broccoli-rice casserole, this first cheesy Kielbasa & Broccoli Casserole with beer cheese sauce takes a German twist. Spaetzle (a German egg noodle) subs for rice, while kielbasa, Cheddar, beer, and mustard unite for …

Baked Fettuccine Alfredo

Fettuccine Alfredo isn’t a difficult dish to prepare, but as a one-dish recipe it’s nearly foolproof. This dinner doesn’t even require boiling the pasta!

Greek Penne Pastitsio

Pastitsio [pah-STEET-see-oh] is a classic Greek baked pasta dish made with a ground lamb tomato sauce that’s kissed with cinnamon. This one has kalamata olives and pepperoncini for unexpected hits of flavor. Then, all that …

Green Chicken Chilaquiles Casserole

Chilaquiles is a traditional Mexican dish, originally created to use up leftovers like chicken, tortillas, and salsa. This casserole takes that favorite recipe and turns it into a crowd-pleasing layered chicken casserole, great for weeknight …

Skillet Salmon Chowder Casserole

Turn the perennial favorite — fish chowder — into a stick-to-your-ribs Skillet Salmon Chowder Casserole. With hash brown potatoes, succulent pieces of fresh salmon, and a bright and bacony bread crumb topping, everyone will be …

Quick Dinners for Back-To-School September 03, 2020

Pizza Roll-Ups

When you’re looking to get dinner on the table in a hurry, look to these Pizza Roll-Ups to help you out. Like their name implies, these are literally like rolled up pizza, but with tender …

Pasta & Peas

Bowls of buttered noodles probably only hit your table when you don’t have a lot of groceries or time. This recipe transforms the dish from a last resort to a first choice, grown-up version full …

Barbecued Pulled Chicken Sandwiches

Traditional Kansas City-style barbecue sauce is thick, sweet, and tomato-y. Adding vinegar and mustard creates a hybrid of several popular styles.


The Cottage Smallholder

Cock pheasant takes a bow

We are well into the pheasant shooting season in the UK. It runs from October to February. As we don’t shoot ourselves, we are either given game or swap plucking and dressing game in exchange for a brace. This gives us a reasonable supply for the last three months of the season. The first month is a bit of a desert for us – I hear the bang of guns and know that no one will knock at our door. Having waited eight months to bag the first brace this game is solely for the family tables of the guns.

However there is only so much pheasant that you can eat before Pheasantitis strikes. Living wild, it is not pumped full of antibiotics and hormones so it’s probably the safest meat that you can eat. But pheasant has a strong gamey taste and can be very dry. People suffering from Pheasantitis suddenly become very generous. By mid January our freezers are well stocked.

I love game. Danny is not quite so enamoured. So I’ve had to work hard on developing pheasant recipes that would appeal to him and the other game eating locals that may come to supper.

Recipe for lazy, tasty Pheasant and Venison casserole à la Beastley gets the thumbs up every time. The combination of pheasant and venison always works well but the beans and tomatoes give this dish the edge. The beans soften and absorb the flavours and the toms sweeten the sauce so that is not as rich and heavy as some game dishes. The beans also pad out the meat a bit. My recipe makes 6-8 portions and if you bought all the ingredients at an expensive supermarket it would cost around £12.00. If you shoot, then this is an extremely economical dinner party dish.

The second favourite is our Pot roast pheasant (gypsy style) recipe. We always eat this on Christmas Eve. Pheasant and apples work well together and our cooking method almost guarantees that the pheasant will not be tough or dry and the appley, bacony bread sauce is a delicious accompaniment.

Both of these recipes are ideal for first time cooks. They’re quick and simple to prepare and taste as if you have slaved for hours. Game always benefits from long, slow cooking. The beauty of the casserole is that it freezes well and can be made in advance. Out of all the recipes that I’ve invented this is my all time favourite. I cooked it again today and tinkered a bit to increase the depth of flavours and have updated the recipe.

Important tip: do not hang your game for too long. Three days is about right.


Watch the video: Dinkelbrot mit Speck. Speckbrot


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