ChefUptothePlate

Food, Nutrition and Cooking


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Step up to the Dessert Plate

Bread Pudding- make this with pears or apples for a delicious dessert or brunch dish that can be served warm, at room temperature and even cold. It’s a great way to use up bread that is beginning to be past its prime. Feel free to combine types of bread and fruit.

2 cups vanilla soy or almond milk

scant 1/2 cup sugar

1/4 t salt

4 eggs or 1 cup egg substitute

5 slices whole wheat bread cut into quarters or a similar amount of challah (preferably with raisins)

5-6 pears or apples, peeled, cored and cut into eighths

1 tsp ground cinnamon

1/4 lb very thinly sliced cheese such as cheddar or Jarlsberg (optional)

Preheat oven to 375 degrees F.  Grease a 8-9″ square pan (I like using stoneware). Place bread in bottom of baking dish. Layer fruit on top of bread.

Heat milk, sugar and salt in a saucepan until bubbles form. Remove from heat.

Whisk eggs in a medium sized bowl, add warm milk in a slow stream while continuing to whisk. Add cinnamon.

Pour egg/milk mixture on top of bread and fruit. Bake 35 minutes until golden. Top with cheese if you’d like and allow cheese to melt on top of pudding in the hot oven.

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Pasta me a second helping

Fettucine with Fresh Tomato Sauce and Salmon

12 oz semolina fettucine

2-4 T olive oil

3 large scallions, sliced into small pieces

1 garlic clove, put through a press

2 lbs. fresh tomatoes, cut into bite sized pieces

1 medium sized zucchini cut into small dice

~ 1 1/2-1 tsp hot chili pepper of your choice and to taste

1/4 cup grated Parmigiano Reggiano

8 oz salmon fillet

Heat oil in very large skillet on medium high heat. Add scallions and saute until they start to brown, lower heat to medium and add garlic. After about 30 seconds more add tomatoes in stages so that some of the tomato pieces will retain more of their texture and shape. Add zucchini and hot pepper, s & p to taste. Keep in mind that the salmon will add some saltiness to the dish. After the sauce reaches a slightly thickened consistency, add the cheese and cook about a minute more. Put skillet to the side off the heat and add the salmon fillet, cut into 2-3 pieces. Don’t worry about the salmon skin, it will easily peel off once salmon is cooked.

Meanwhile fill pasta pot and bring to a boil. Add the pasta and cook as package directs. Once pasta is ready, drain it and put the skillet with the sauce back on high heat for about 4 minutes. Peel off any salmon skin and discard, break up the salmon into bite sized pieces, add pasta into sauce, combine and serve.

Serves 4.