It’s Midweek Delicacy Time: Pumpkin Bread & Butter Pudding

The first time I ever had bread and butter pudding I was in northern England. It was love at first bite. How can something this easy be so delicious. Well butter and sugar can work their magic on almost anything. I do not have much of a sweet tooth. For my part I usually want to fill up on something savory and healthy, but every once in a while it is fun to indulge.

The other benefit of this recipe is you get to use up day old bread starting to go stale. So often I buy a nice hearty bread to make a sandwich or dip in soup. I can never use it all up in one sitting. The better the bread the faster it starts to go stale. By the next day it feels more like a crouton. Instead of throwing it out, you can make this delicious dessert.

Fall happens to be one of my favorite seasons. The beautiful colors light up the landscape drawing you out promising wonderful weather. It is also a time where our harvest changes. Pumpkins are everywhere supplying an abundance of vitamin A and other nutrients. By adding pumpkin and nuts to this dessert we have made it healthier. Enjoy with ice cream or whip cream.

Happy eating friends!

Ingrid

Ingredients

Serves 12

5 large Eggs
3 large Egg whites
3 1/2 cups whole Milk
3/4 cup Light Brown Sugar
2 tbsp Light Brown Sugar
1 tbsp Vanilla extract
2 tsp Pumpkin pie spice
1/4 tsp Salt
1 can Pumpkin puree
2 tbsp unsalted Butter, divided
8 cups day-old Challah, firm high-quality Sandwich Bread, or Hearty White Bread may be substituted – cut bread into cubes (1/2-inch)
1/2 cup Pecans, chopped

Preparation

Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees.
Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes. Cool bread cubes about 15 minutes.
Whisk eggs and egg whites in a large bowl. Whisk in milk, 3/4 cup brown sugar, vanilla, pumpkin pie spice and salt until combined. Add pumpkin and stir until incorporated.
Pre-heat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray. Add bread and disperse 1 tablespoon of butter in small chunks among the bread.
Pour the pudding mixture over the bread and butter. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
Disperse remaining tablespoon of butter in chunks over the top. Sprinkle 2 tablespoons of brown sugar evenly over the top.
Cover the pan with a piece of foil. Bake for 30 minutes. Uncover, sprinkle with pecans and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.

Midweek Delicacy Time: Miso Glazed Salmon en Papillote

En Papillote is a make shift bag made out of parchment paper. Making food in a bag is probably one of the healthiest ways you can prepare food. Your food will come out moist, tender with little fuss. The parchment packet allows the fish and vegetables to cook in their own juices.

My favorite part about using this method is you can throw a few ingredients into the parcels and all the work is done for you. You can prep these ahead of time and store in the refrigerator. Other than being pretty effortless, they look quite impressive when serving.

Serve with a ginger rice. Just add julienne-cut ginger when you add your rice to the boiling water. When I made my rice I was feeling especially adventurous and threw in some lemongrass as well. The combo with the fish was quite tasty.

Happy eating friends!

Ingrid

Ingredients

Serves 4

1/4 cup Mirin
1/4 cup Sake
3 tablespoon White/Yellow Miso paste
1 tablespoon Soy Sauce
1 tablespoon Honey
2 teaspoons dark Sesame Oil
4 Salmon fillets, about 6oz each
1 Bokchoy, sliced in bite size pieces, include the leaves
8 Snap Peas, cleaned whole
4 Shitake Mushrooms, sliced
1.5 tablespoon Ginger, peeled and julienne-cut
2 Scallion, thinly sliced

Preparation

In a small bowl combine mirin, sake, miso paste, soy sauce, honey and sesame oil.
Pat the fish fillets dry and place in baking dish skin side up. Spoon marinade over fish and turn them over a few times in the dish. Cover with plastic wrap and keep in the refrigerator for 30 minutes to 1 hour. Tip: Do not go over an hour as miso is very salty.
While fish is marinating prep all of the vegetables.
Pre-heat oven to 450º.
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open.
Place one fillet near fold of each parchment heart. Top each fillet with 1/4 of the vegetables and ginger. Tip: Let the excess marinade drip off the fish before placing on the parchment. The fish will release plenty of the marinade as it cooks to flavor the dish.
Fold the parchment over vegetables and fish. Starting at the top of the heart begin tightly folding the open edge of the parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Top salmon with thinly sliced scallions. Serve immediately.

Tip: If you wish a tighter seal, brush the edges of the paper with beaten egg white.

Midweek Delicacy: Roasted Chicken & Kimchi Smashed Potatoes

I made this dish once for a client who wanted a twist on everyday roasted chicken and mashed potatoes. I’ve added a salad and rice to complete the meal. You will find all but the rice in the instructions. To not waste any part of the Kimchi I used the liquid as part of the dressing. It gives a delightful taste to both the salad and the chicken with the potatoes making a wonderful naturally low-fat meal.

Many of you know Kimchi as something sold at asian markets and health-food stores all over. I have even found it at my local grocery store. It is a low-fat and high fiber red, fermented cabbage dish (occasionally, with radish) made with a mix of salt, vinegar, garlic, chile peppers and other spices. What people do not realize are its many benefits. Because it is fermented, like yogurt, it contains “healthy bacteria” called lactobacilli that aids in digestion. Another by-product of the fermentation process are the probiotics which fight off various infections in your body.

Here are some other benefits you can gain from eating Kimchi. It lowers cholesterol levels, facilitates healthy body development and clear vision. Kimchi makes your outer appearance shine by producing radiant skin and shiny hair. A study done at the Chungnam National University discovered Chinese cabbage and radish are able to prevent stomach cancer as well. It slows down the aging process. There are more benefits but such boosting your immunity and loosing weight. If none of these reasons entice you know when mixed with other things it can make for a delicious meal.

Happy eating friends!

Ingrid

Ingredients

Serves:4

2 Tablespoons Vegetable oil, divided
2 Tablespoons Olive oil
4-5 Large skin-on, bone-in Chicken thighs (about 1 1/2 pounds total)
2 Garlic cloves, finely chopped
1 Teaspoon Paprika
1 16oz jar Napa Cabbage Kimchi, drained- reserve liquid
1 Tablespoon Rice vinegar (you can use a mild white vinegar)
4 Cups trimmed bitter greens (such as mustard, mizuna, or arugula)
1 Small handful Parsley, leaves finally chopped
1 1/2 Pounds small Potatoes medley
Salt & freshly ground Pepper to taste

Preparation

Preheat oven to 450°. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast turning once, until browned in spots, 10-15 minutes. (If you choose to add rice as well start it now)
While the potatoes are roasting in a medium bowl rub chicken with garlic and season with paprika, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
Using a large wooden spoon, lightly smash potatoes. Scatter kimchi over potatoes and chicken; roast until kimchi is warm, about 5 minutes.
Whisk reserved kimchi liquid, vinegar, and 2 tablespoons olive oil in a small bowl. Toss greens with half of dressing in medium sized bowl.
Serve salad divided among plates with roasted chicken, kimchi and smashed potatoes. Drizzle remaining dressing over plates.

Mid week delicacy: DELICIOUS SAAG

Dear Friends,

I want to announce some great news! Starting this week, we will feature a new tasty and healthy meal recipe prepared by Ingrid Fiallo. She is a chef, a gardener, loves sustainability and wants to help you add some new recipes to your dinner table.

This week she shows us how to make Delicious Saag. Just download this recipe – Delicious Saag. If you have any questions contact Ingrid through Twitter: @FoodIngrid or leave a comment and we’ll get your questions answered.

Ready for this yummy adventure? We are! If you want to join us, just send us a photo of your meal and we’ll share it on our Instagram!

Happy cooking!
Hokuma & Ingrid

Recipe No. 2 – Eggplant Caviar

Dear Readers,

Today I’d like to share a second Azerbaijani cuisine recipe. This is my favorite vegetarian dish! Not only is it really healthy, but it is also easy to make!

I’ll be covering various ‘vegetarian’ dishes from my homeland, and when I run out of those, I’ll find a way to give the meat dishes a vegetarian twist. If you have any other ideas for recipes share them with me.

As always, the goal is to get you into the kitchen and feel good about yourself. To cook, but not toil. And reap the delicious benefits of your work.

So download the Eggplant Caviar instructions and get your creative juices flowing!

Send me pictures of what your kitchen adventures leads to.

Much love!
Hokuma