Search the Community

Radicchio Bruschetta Serves 10 as Hors d'oeuvre. This is a simple bruschetta thats a little different than people are used to. Add anything you like... maybe panchetta? Try to get Trevsio Radicchio, as it tastes better when cooked. Treviso is the radicchio shaped more like romaine lettuce than like a ball. 20 slices baugette or ciabatta (2 in. diameter) 1 c extra virgin olive oil 1 head Traviso radicchio 2 whole clove garlic 20 thin slices buffalo mozzarella 10 fresh basil leaves salt and pepper to taste Place four T. of olive oil in a pan over medium-high heat. Cut radicchio in half, and slice thinly. Add to olive oil, season with salt and pepper, cook for 5-7 min. until mostly cooked. Place baguette slices on sheet tray, brush with remaining olive, rub with garlic cloves, and divide the cooked radicchio among slices. Cover each round with a piece of mozzarella, and broil for 3-5 min. Chiffonade basil. Remove rounds from broiler, place on a tray. Sprinkle basil on rounds, serve at once. Keywords: Hors d'oeuvre, Vegetarian, Easy, Vegetables, Italian ( RG1785 )

Seafood Paella Serves 6 as Main Dish. Paella 1 l chicken stock 1 glass white wine 2 tsp paprika 1 tsp thyme 20 strands of saffron heated and crushed 1 whole small onion 3 chicken thighs chopped into bite size pieces and seasoned with salt and pepper 4 T olive oil 1 medium red onion finely chopped 4 clove garlic crushed 2 ripe tomato skined, seeded and finely chopped 225 g paella rice 10 prawns seasoned with salt and pepper 10 clams scrubbed and cleaned 10 mussels scrubbed and cleaned 150 g white fish sliced into thin bite size pieces 1 c green peas 1 red pepper roasted, skined, seeded and sliced 1 squid cut into rings 1. Set the chicken stock, white win, onion, saffron, thyme and paprika in a stock pot and leave it to simmer. 2. Heat the oil in the paella pan and fry the chicken until golden on all sides and then set the chicken aside in a warm bowl. 3. Add the chopped onion, garlic and tomatoes and on a medium high flame fry for 8-10 minutes until you get a thick sauce consistency. 4. Sprinkle the rice in and fry for 3-4 minutes until the rice starts to become translucent. 5. Go back to your stock pot and remove the small onion then pour the hot liquid into the paella pan. Be careful it will bubble! 6. Shake the pan gently to evenly distribute the rice. do not stir the rice just shake and rotate the pan every few minutes to stop the rice sticking to the base. 7. Let it boil on high for 5 minutes then reduce to a medium low heat and allow to simmer for 10-15 minutes or until the liquid has evaporated enough to reveal the top of the rice. 8. At this point add the meat. 9. Push the chicken pieces into the rice and allow to continue simmering uncovered for a further 5 minutes. 10. Then arrange the prawns, mussels, clams, fish on the rice and again push them slightly into the rice Sprinkle over the green peas and strips of roasted pepper. Cover loosely with a lid or foil and allow to steam for a further 5 minute but this time on a high heat. 11. Take the lid off and see if the seafood is cooked and if the liquid has been completely absorbed. 12. Taste the rice to see if it is done if not allow to cook a further 5 minutes on high, add water if necessary. 13. Turn heat off and allow to rest for 5 minutes and then lots of freshly ground black pepper. Serve from the pan and garnish with several lemon wedges and throw on some chopped flat leaf parsley. The base of the paella is meant to be lightly browned to form a crust which should be a crunchy base but not burnt. Keywords: Seafood, Easy, Chicken, Main Dish, Fish, Rice, Shrimp, Dinner, Spanish/Portugese ( RG1784 )

Orange-glazed chicken with cumin and mint Serves 4 as Main Dish. This recipe accompanies the Daily Gullet article Old Enough. 1 3-1/2 to 4-pound chicken, spatchcocked and brined 1 T whole cumin 1 tsp whole white pepper 3/4 tsp whole coriander 4 tsp extra-virgin olive oil 2 cloves garlic, minced, then lightly knife-pureed with 1/4 t kosher salt 1 oz mint, leaves plucked and minced, stems discarded 2 tsp grated orange zest 2 T orange juice concentrate 3/4 tsp whole-grain mustard 1 T vegetable oil 1. Remove the chicken from the refrigerator. Loosen the skin at the breast and thigh. 2. Toast the cumin, pepper and coriander in a small skillet. Reserve half the cumin and grind the rest. 3. Put the olive oil in a small cold skillet, and add the garlic. Turn the heat to medium. 4. When the garlic begins to sizzle, add the spices and mint. Stir to combine, then remove from heat and let cool. Stir in the orange zest. You should have a little more than 4 T. 5. Light a full large chimney of briquettes (about 80), and let the fire reach a usable state while performing the next steps. 6. When the mint-spice mixture is cool, divide it into four parts, two of them slightly larger than the other two. Slip the mixture under the skin at the breast and thigh (use the larger portions for the leg-thigh joint), pushing some of it around under the leg skin. Massage to even out the distribution. 7. In a small bowl, combine the orange juice concentrate, mustard and reserved whole cumin. 8. When the coals are ready, spread them in two banks at the sides of the grill, leaving a chicken-width's worth of space between them. Set a drip pan between the coal banks, put the food grate on and close the grill for five minutes. 9. Fold up a paper towel and soak it with the vegetable oil. 10. If the food grate isn't clean, scrape it. Rub the grate with the oil-soaked towel. 11. Place the chicken on the grate over the drip pan. Close the grill and let the chicken roast for 15 minutes. 12. Flip the chicken, close and cook for another 15 minutes. 13. Flip again, and rotate, if it seems that one part of the chicken is cooking faster than another. Close for another 15 minutes. 14. Flip the chicken one more time, and check the temperature at the thigh. It should be about 165F. If it's not, close the lid again and continue to roast until you get there. 15. Brush the orange mixture over the skin, close the lid for a final ten minutes, or until the glaze thickens visibly. 16. Remove the chicken from the grill and let sit for five to ten minutes. Carve and serve. Keywords: Main Dish, Intermediate, Chicken, Dinner, Mediterranean ( RG1783 )

Easy Dill Pickles Very easy and safe to make. These are the best dill pickles I've tasted. 20-25 4" cucumbers Soak them covered in cold water overnight. Check out your jars. You need a lid with a perfect seal and lining with pickles --- not a flaw. You also need tongs. Clean the jars and put them and the lids into a deep pot of boiling water. For each jar you will need: 1/8 teaspoon of alum 1 clove garlic 2 heads fresh dill 1 hot red pepper 1 grape leaf clean In a big pot put 1 cup sale (the big kosher kind) 3 quarts water 1 quart cider vinegar and bring to a boil Put a dish towel on the counter. With the tongs, take the jars out one by one and cram cucumbers in, then add the alum, garlic, dill, pepper and fill the jar right up with the hot brine. Put the grape leaf on top, take the lid out of the pot and put it on the jar, then using a potholder, screw it down well. That's it. Repeat. Makes 6-8 quarts of pickles. You are suppose to keep these in the pantry for winter but we start eating them after a couple days. Keywords: Hors d'oeuvre, Easy, Condiment ( RG1782 )

Dutch cheesecrepes, kaaspannenkoeken Dutch kaaspannenkoeken (cheese crepes) are simply pancakes, made from a thin batter, with a lyer of cheese in the middle. The cheese will ooze out when you cut into the pancake. By all means make your own favorite crepe batter. I normally don't use a recipe for my crepe batter, but just mix eggs, milk and flour together until it looks right. The batter should be fairly thin and pourable. For the cheese, use any flavorful cheese that will melt well. I always use slices because that's what I always have in the fridge, but you could use grated cheese if that's what you have. This amount of batter will make about 4 small pancakes. I use a 9 inch frying pan. 2 large eggs 200 g flour 250 ml milk pinch of salt sliced cheese butter for frying Mix the eggs, milk, flour, and inch of salt together. Heat your pan. Add a little knob of butter. After ladling in a thin layer of batter, and swirling it around to coat your pan, quickly cover the uncooked top of the crepe with thin slices of cheese Now, quickly pour some more batter ontop of the cheese slices. The trick is to have this layer of batter as thin as possible, just a mere coating of the cheese. Cook until you can see that the cheese is melting and the top layer of batter is starting to set. Flip and cook for another minute. Some of the cheese will ooze out and start to fry and crisp in the pan, but that only makes it more delicious. These crepes are served 'wrong' way up, otherwise you would not be able to see the cheese. Keywords: Breakfast, Brunch, Snack, Easy ( RG1781 )

Chocolate Carrot Bars Serves 32 as Dessert. The deep orange color of the carrots in these bars contrasts beautifully with the dark brown of the chocolate. Orange zest adds a lush and appealing flavor. They are dense and moist and crunchy with nuts. This recipe is from the book Chewy Cookies by Eileen Talanian, copyright 2005. coarsely chopped semisweet chocolate unsweetened chocolate unsalted butter granulated sugar salt large eggs large egg yolk freshly grated orange zest pure vanilla extract all-purpose flour, preferably unbleached chopped pecans dried currants, raisins, or chopped dates (or a combination of them) finely grated peeled carrots Preheat a conventional oven to 350° Fahrenheit. Line a 9 x 13-inch baking pan with foil and brush it with softened butter. Melt the chocolates and butter together in a microwavable dish for 2 minutes in the microwave oven, or place in a heavy pan on the stovetop over low heat, stirring until the chocolate is almost melted. Remove the mixture from the heat and stir with a whisk until smooth. Let the chocolate mixture cool for about 5 minutes. Using an electric mixer on medium speed, beat together the sugar, salt, eggs, and egg yolk for about 2 minutes, until smooth. Add the melted chocolate mixture, zest, and vanilla and beat on low speed just until thoroughly mixed, about 30 to 40 seconds. Scrape the bowl with a rubber spatula and add the flour, pecans, and currants, mixing again on low speed until the mixture is evenly combined, about 30 seconds. Scrape the bowl again and add the carrots. Beat on low speed just until the carrots are mixed in evenly, about 20 seconds. Using a rubber spatula or wooden spoon, scrape the sides and bottom of the bowl and stir to be sure the dough is completely mixed. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, reversing the baking pan halfway through the baking time. The bars will be done when the top springs back when touched very lightly with your fingertip. Remove the pan from the oven and cool the bars in the pan on a wire rack. When it is completely cool, cut into bars. Store the cooled bars in an airtight container with wax paper between the layers for up to 6 days, or wrap tightly and freeze for up to 2 months. Keywords: Dessert, Vegetables, Snack, Easy, Brownies/Bars ( RG1780 )

Pad Si Iew Serves 3 as Main Dishor 6 as Side. Pad Si Iew is probably my favorite Thai noodle stir fry. There is one basic recipe that is floating around online, so I don't know the originator of this recipe, but the recipe I've posted here is based on it. <a href="http://www.nikibone.com/recipe/thai/padsi-iew.html">Here</a> is one of these recipes. I have used basically the same ingredient quantities except that I added some regular soy sauce to the stir fry sauce to add a bit more saltiness and have included how to make the dish with dried rice noodles, since they are easier to acquire and keep on hand. I usually use the widest dried "banh pho" (Vietnamese rice noodles for soup) I can find. The key to the taste is in using sweet dark soy sauce. It is thick and syrupy and is part of what gives pad si iew its sweetness. Healthy Boy is a common brand, it looks like <a href="http://www.templeofthai.com/food/sauces/blackthicksoy-5132222175.php">this</a>. If you do not have palm sugar, brown sugar also works, though palm sugar does have a distinctive taste. I have written the recipe using beef but you can use any other meat if desired. Tofu can be used and fish sauce substituted for more soy sauce for a vegetarian dish. I have listed the dish as serving 3 but if you have appetizers or any sides it can serve 4. Marinade 3 garlic cloves, minced 1 T fresh ginger, ground 1 T green onions (white portion), chopped 1 T shallots, chopped 1 T rice wine 1 T fish sauce 3 T sweet dark soy sauce 2 T oyster sauce 1 T palm sugar 1 T cornstarch, mixed in 1 T water 1 tsp sesame oil 1 T chiles, thinly sliced (optional) Stir Fry Sauce 1 T fish sauce 2 T sweet dark soy suace 2 T soy sauce 2 T oyster sauce 1 T palm sugar The Rest 8 oz beef, thinly sliced 8 oz wide rice noodles, dry or fresh 1 egg 1/2 lb chinese broccoli (or regular) 2 T green onions (green portion), chopped Mix together the marinade and marinate 8 oz. of thinly sliced beef for an hour. If you double this recipe the above amount of marinade works just as fine for a pound of meat, though I do double the aromatics, just not the sauce. For 8 oz. of meat I often use a little less than the above listed amounts. Mix together the stir-fry sauce (this I would double if I'm making a double recipe). Cut up the broccoli into 1-2 inch lengths. If using Chinese broccoli, steam the thicker stems for a few minutes or blanch them. You may want to slice the stems in half if they are very thick. For regular broccoli steam both the stems and florets. You want the vegetables to be mostly cooked to your liking, and they will finish in the stiry fry. The leafy portion of the Chinese broccoli does not need any cooking beforehand and will cook in the stiry fry. If using dry noodles, place the noodles in a large bowl and pour hot to boiling water to cover it. Let it soak for 20-30 minutes. It'll get soft but won't be cooked all the way. You can also cook the noodles in a pot on the stove like you would pasta if you want to do this more quickly, but you have to be careful not to let the noodles cook all the way or you'll end up with mushier noodles in your stir-fry. You want the noodles to be in a state where they still need to absorb more liquid so when you stir fry, they absorb the sauce. If using fresh, they are ready to go as is, unless they came in big sheets that you have to cut into noodles. Heat a wok or large skillet and heat up some oil until hot. Toss in your beef and stir it around to brown. Let it cook partway but not completely, since you'll be adding more stuff (I often do cook all the way, remove it, and add it back at the end so as not to overcrowd the pan). Add the broccoli, then noodles, then lower the heat to medium (here is where I diverge from what the restaurants probably do since my stove does not get hot enough to cook everything in a flash, so I go with a lower heat since everything will be cooking longer). Keep stirring. Stir in the egg and the stir fry sauce. Keep stirring the mixture, which can be a little difficult if you don't have a big pan like a wok but are using a skillet (I believe in a restaurant they would be cooking each individual serving portion separately). In five minutes or maybe a little more, the noodles should have absorbed enough of the sauce so that they are soft. Keep tasting until the noodles reach the proper texture. You can also adjust for seasoning, adding more of anything if you think it is needed. The tricky part is not overcooking so that the noodles turn to mush and it is also important to have enough sauce that the noodles remain nice and wet. Add more sauce if needed or even a bit of water if things are salty enough. This adjusting takes a bit of practice. Recombine everything if you took out the beef. Garnish with the chopped green portion of the green onions. Keywords: Main Dish, Easy, Pasta, Thai ( RG1779 )

Mineral water treated like a "gin&tonic", tonified, gasified, and gelatinized with infusion of lemon and ginger. I write this recipe on behalf of the restaurant where I work, so the name of its author is Jordi Cruz (the chef of the restaurant). Would you like to surprise your friends at the end of a dinner with a different and refreshing dessert??? Try this recipe. This is a creative and innovating dessert which consists in transforming a typical drink into a dessert. It is a digestive dessert and it also contains some alcohol. Infusion of mineral water with lemon and ginger. 1 l mineral water 1 lemon 40 g ginger 40 g sugar 2 g essence of quinine 2 drops of essence of lemon 1 sprig of citronella Gelée of tonified mineral water 5 dl tonified infusion of mineral water 25 g gin 10 g baking soda 5 sheets of neutral gelatine Gasified foam of water infusion 500 ml tonified infusion of mineral water siphon soda 1 cartridge of CO2 2 sheets of gelatine Sorbet of "gin&tonic" water 340 g mineral water 2.2 dl lemon juice 40 g gin 110 g atomized glucose 160 g sugar 4 drops of quinine essence 3 g stabilizer Syrup of ginger and gin 30 g ginger 200 g sugar 1 dl mineral water 0.05 dl lemon juice Others 20 g natural lemon dices some leaves of mint INFUSION OF MINERAL WATER WITH LEMON AND GINGER -Cut the citronella very fine, chop the ginger and grate the skin of the lemon very fine. -Vacuum pack these three products with the water and sugar. -Allow to infuse at 55ºC for 1 1/2 hours. -Cool the bag and add the essence. -Close and reserve. GELÉE OF TONIFIED MINERAL WATER -Soak the gelatines, dissolve them in 50g of tonified water and add to the rest of the ingredients. -Allow gelatinize for at least 2 hours. GASIFIED FOAM OF INFUSED WATER -This process can be done as an air or foam. -For this last preparation, melt the gelatine in a little of the infused water. -Charge the siphon and allow to rest for 2 hours to gelatinize. SORBET OF GIN&TONIC WATER -Heat the water to 85ºC and add the sugar, glucose and the stabilizer. -Allow to rest for 5 minutes and add the gin. -Allow to rest for 4 hours so that it matures and pass through the sorbet machine with the lemon juice and quinine essence. SYRUP OF GINGER AND GIN -Boil the mineral water with the sugar. -When it has a syrup consistency, add the chopped ginger and lemon juice. ASSEMBLING -In a glass container, brush the bottom with a little of the ginger syrup. -Add the gelatine of tonified water cut into pieces. -Place between the gelatine dices the mint leaves and dices of lemon. -Place a small portion of the gin&tonic sorbet then finish with the air or foam of tonified water. Keywords: Dessert, Intermediate ( RG1778 )

Makloubeh Serves 8 as Main Dish. This is the Palestinian national dish. Don't be shocked by the amounts of oil. You do not have to use that much. If you are using kosher chicken do not add any extra salt. You get enough salt from the chicken and the salted eggplant. Ingredients 2 whole chickens, skinned and quartered (or 8 pieces chicken thighs) 3-1/2 c canola oil, plus 3 tablespoons 1 tsp fresh nutmeg 1 tsp allspice 1 tsp cumin powder Salt 4 saffron threads 2 cinnamon sticks 5 whole cardamom seeds 3 peppercorns 5 c water Freshly ground black pepper 2 large head cauliflower, trimmed into florets 2 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain 2 onions, halved through the root end and thinly sliced, core still attached 4 c medium grain rice 1 c converted rice 1/2 tsp ground cardamom 1/2 tsp allspice 4 saffron threads 1/2 tsp fresh nutmeg 1/4 tsp fresh ground cinnamon Salt and freshly ground black pepper Toasted pine nuts, for garnish In a large saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns. Add approximately 5 cups of water and bring to a boil. Add freshly ground pepper. Cover and cook over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. Set the chicken and 2 cups of broth aside. Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Drain the eggplant and fry as you did the cauliflower. Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in very large pot. When the oil is hot, not smoking, add the onions and saute them for approximately 10 minutes. Place the chicken pieces on top of the onions and cook together for a few minutes then cover and let sit for 10 minutes. Meanwhile, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, add the spices and mix well. Place the fried eggplant and cauliflower on top of the chicken and then put the rice on top of the vegetables. Add the 2 cups of reserved chicken broth (make sure the whole spices are not in the broth) and water to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. When the water has been absorbed, the dish is done, approximately 25 minutes. Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Carefully lift the pot off the plate and sprinkle with toasted pine nuts. Keywords: Main Dish, Rice, Kosher, Vegetables, Easy, Dinner, Chicken, Middle Eastern ( RG1777 )

Dates Stuffed with Lamb Serves 4 as Hors d'oeuvre. This is a Moroccan dish from Fez. Ingredients 24 large, pitted dates, preferably madhjoul 3 oz boneless lamb shoulder, ground 2 tsp cinnamon or ras al hanut 1 egg white 1 pinch of salt 1 pinch of pepper 3 T water 3 T pomegranate juice 2 T olive oil Have your butcher grind the meat very fine. Mix the ground lamb with cinnamon or ras al hanut and add the egg white, mixing thoroughly. Add salt and pepper. Enlarge one end of each date using a pencil-shaped tool, be careful not to go through the other end or tear the sides. Remove the pit. Gently fill the dates with the meat mixture. In a sauce pan, mix the water with the pomegranate juice, add the dates and simmer on low for about one hour, adding water as needed. Drain the dates and pat with a paper towel. Fry the dates in olive oil on low until they swell. Keywords: Hors d'oeuvre, African, Intermediate, Lamb, Fruit ( RG1775 )

Chicken Flavor Soup Serves 4 as Soup. DELICIOUSLY HEALTHY SOUP FOR THE SOUL. THIS SOUP WOULD DELIGHT ANYBODY. IF YOU ARE FEELING ILL THIS CAN BE CALL A DEATH CORPSE RISER. SOUP GIVES ENERGY TO THOSE WHO MOMENTARILY LACK IT. 1 PACKETS CORIANDER AND ANNATTO 3 POTATOES CUT INTO SQUARE PIECES 4 SWEET POTATOES ALSO CUT INTO SQUARES 1 BAG OF CORN CUT UP INTO SMALL ROUND PIECES. 2 GREEN PLANTAIN CUT IT INTO SMALL ROUND PIECES. 1 BAG OF CASSAVA (YUCCA) CUT INTO SQUARE PIECES. 3 CARROTS CUT UP IN SMALL PEACES. 8 CHICKEN LEGS WITHOUT SKIN. 2 CHICKEN BOUILLON 1 SMALL BOX OF SPAGHETTI NUMBER 8 1 SCOOP OF SUGAR CLEAN CHICKEN COMPLETELY USING LEMON AND REMOVE SKIN. SEASON AND MARINATE CHICKEN REALLY GOOD. ADD ALL PURPOSE SEASONING. YOU CAN ALSO USE ONION, GARLIC, GREEN PEPPER AND OREGANO PREPARE IN A BLENDER AS A MIXTURE. ADD SOME OF THE MIXTURE TO THE CHICKEN AND LET IT MARINATE. THIS MIXTURE IS REFRIGERATED AND PREPARE TO BE USED WITH MANY FOODS FOR OTHER OCASSION, SO BE SURE TO PREPARE ENOUGH. INSTEAD OF HAVING TO CUT THESE VEGETABLE CONSTANTLY USE IT THIS WAY, IT IS MUCH EASIER. ONCE THE CHICKEN IS MARINATED AND READY TO COOK, PUT IT IN A LARGE STAINLESS STEEL POT FILLED WITH WATER. BOIL CHICKEN FOR AT LEAST 15 MINUTES BEFORE ADDING ALL THE REST OF THE INGREDIENTS. ONCE ALL THE INGREDIENTS ARE TOGETHER ADD ANOTHER SPOON OF THE VEGETABLE MIXTURE. LET IT ALL BOIL FOR ABOUT ANOTHER 15 MINUTES THEN ADD TWO CHICKEN BOUILLON. ADD SPAGHETTI AND ALSO ADD 1 SMALL PACKETS OF CORIANDER AND ANNATTO MIX TOGETHER IN POWDER. IF YOU LIKE ADD SALT TO TASTE. NOW YOU CAN ADD THE SCOOP OF SUGAR. LET IT COOK ONCE AGAIN FOR ANOTHER 15, FOR A TOTAL OF 45 MINUTES ALL TOGETHER. NOW YOU HAVE A WONDERFUL TASTING SOUP. Keywords: Latin American, Chicken, Pasta, Soup, Dinner, Lunch, Main Dish, Potatoes, Easy, Vegetables ( RG1774 )

Thai Mango and Cucumber Salad I threw this together using some of the basic principles of Thai cooking: it's hot, sweet, salty, sour, and multitextural. Like all such dishes, the balance may take some tweaking. In particular, the ripeness of the mango is crucial, so if you can't find a good, ripe mango, you'll want to increase the sweetness with some sugar and cut back a bit on the lime juice. In addition, you want to balance the amount of cucumber and mango here. 1 ripe mango, diced 2 kirby or pickling cucumbers, diced 1 shallot, minced 2 T dessicated coconut (toast if you'd like) 2 T Thai basil chiffonade 2 T mint chiffonade 1 T roasted Thai chile powder (or to taste) 2 T fish sauce 2 T lime juice Combine ingredients and chill for 30 minutes to allow flavors to marry. Serve as a side with grilled fish, chicken, or pork. Keywords: Salad, Easy, Fruit, Hot and Spicy, Thai ( RG1773 )

Scalloped Tomatoes Serves 4 as Side. This is adapted from the wonderful cookbook of Edna Lewis and Scott Peacock entitled, "The Gift of Southern Cooking". Some variations I've made from the original recipe are to use different types of bread than just the traditional slices of white loaf bread with crusts removed. One nice variation is to use light rye bread. I've also sometime increased the ratio of bread to tomatoes. I recommend using only vine ripe tomatoes and real butter for this dish. Also, don't forget the touch of sugar. It is not added to produce a sweet taste in the dish but it balances out the flavors and acidity of the tomatoes. Here is a link to some photos of Scalloped Tomatoes as part of a Southern Vegetable Plate. http://forums.egullet.org/index.php?showtopic=82927&view=findpost&p=1252514'>http://forums.egullet.org/index.php?showtopic=82927&view=findpost&p=1252514 Here is a thread honoring Edna Lewis that highlights and discusses many of her recipes. http://forums.egullet.org/index.php?showtopic=82927 6 large vine ripe tomatoes, skinned, seeded and cut into 1 1/2 inch chunks 1/3 c finely chopped onion 1 tsp salt 1/2 tsp black pepper, freshly ground 2 tsp granulated sugar 4 slices white bread, crusts removed, cut into 1/2 inch cubes 4 T unsalted butter, melted, (to toast bread cubes) 3 T unsalted butter, melted, (to drizzle over dish before baking) Put prepared tomatoes, onion, s&p and sugar in a bowl and toss. Sprinkle bread crumbs w/melted butter and toast in 375 deg F oven until crispy and light brown. Add croutons to the tomato mixture. Adjust seasoning if needed. It should not taste sweet but the sugar is important to strike the right balance. Turn into a buttered casserole dish, drizzle melted butter over and cover the surface with a round of waxed or parchment paper. Cover the dish tightly with aluminum foil and bake at 375 deg F for ~ 30 min. Remove paper and foil and bake uncovered for another 10 min. This dish reheats nicely. Keywords: Side, Dinner, Vegetarian, Lunch, Easy, American, Vegetables ( RG1772 )

Panfried Salmon in Indian spices This is a recipe which my Mom makes using fresh water or sea fish. Fishes like Salmon and Tilapia would go very well with this spice mix. The dish can be served with a simple side of shallot salsa. The spice rub can be modified to make it less hot. Spice Rub 1/2 tsp Turmeric 1 tsp Cayenne pepper 1 Curry leaves 1 tsp Fresh Ginger 1 tsp Coriander powder 1 tsp Oil Water Pepper Salt to taste Fish Salmon or Tilapia fillet Shallot salsa 5 Shallots 2 tsp Cilantro 2 tsp Fresh lime juice 1 Tomato Salt and Pepper Fish Fry: Clean the fish by removing the scales. Grind the ginger and curry leaf. Mix the ingredients in the spice rub to make a paste. Apply the spice rub on the fish fillet and marinate for an hour. Pan fry the fish under low heat. Shallot Salsa: Cut the shallots in to very thin slices. Take them apart by splitting them with your fingers. Add chopped cilantro and tomato. Add salt and pepper to taste. Add the lime juice and mix well Keywords: Main Dish, Dinner, Seafood, Indian, Easy, The Daily Gullet, Fish ( RG1771 )

Buttermilk Doughnuts Serves 15. This is a recipe taken from Cook's Illustrated. The ingredient list is identical with the exception of fresh ground nutmeg, which on eG I assume will be standard. I have paraphrased the 5 paragraphs of instruction down to a few lines. I would encourage you to check out the full instructions in Mar/Apr 1997 3-1/2 c flour 1 c sugar 1/2 tsp baking soda 2 tsp baking powder 1 tsp salt 1-1/2 tsp nutmeg 3/4 c buttermilk 4 T melted butter 2 eggs 1/2 egg yolk Mix together 1 cup of flour with remaining dry ingredients. Add wet ingredients and mix for 30 seconds. Add remaining flour and mix. Roll out to 1/2 inch thick and cut with doughnut cutter. Fry in vegetable shortening (I add some lard) at 375 F for 50 seconds per side. Drain on clean brown paper bags. ( RG1770 )

Roasted Corn, Mango and Jicama Salad Serves 0. Found this on Food TV Network.. 4 fresh corn, shucked 1 jicama, peeled, julienned 1 mango, peeled chopped into 1/2 inch pieces 1/2 red onion, thinly sliced 1 chopped cilantro leaves Citrus vinaigrette, recipe follows Preheat the oven to 400 degrees F. Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off. Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve. Citrus Vinaigrette: 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 1 teaspoon freshly grated orange zest 2 teaspoon sugar Dash hot sauce 1 cup olive oil Salt and pepper 2 tablespoons chopped cilantro leaves In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined. Yield: 1 1/4 cups I cut the oil down to a few tablespoons and it didn't hurt the flavor at all.. Keywords: Easy ( RG1769 )

Focaccia pugliese con i pomodorini 250 g bread flour (or half durum flour) 190 g water 1 tsp salt 1 tsp instant yeast extra virgin olive oil cherry tomatoes dry oregano Put sifted flour in a large bowl and add salt and yeast, stat pouring water, the quantity of water is not fixed, dipending from many factors. With one arm keep the bowl,with the other start whisking the dough (like for wisking eggs with a fork). It will take about 15 minutes of work for the gluten to develope. Let triple in bulk, about 2 hours and half, depending on the temperature. Preheat oven at 230 Celsius. Pour in a pan oiled with evo and spread with oiled hands. Put cherry tomatoes in half, squeeze the juice over the dough and sink the half tomatoes in the dough. Sprinkle with crumbled dry oregano, drizzle with oil and bake in hot oven, about 20 minutes. Keywords: Bread, Italian ( RG1768 )

Chocolate or Cinnamon Babka Serves 16 as Dessert. DOUGH 1-1/2 c water 2 T yeast pinch sugar 2 eggs 2 egg yolks 1 tsp vanilla 2 drops almond extract 1 tsp lemon juice 3/4 c sugar 1 tsp salt 1/3 c milk powder 1 c unsalted butter or margarine - softened in small pieces 6 c (approx.) unbleached all-purpose flour or half bread flour/half all-purpose Chocolate Filling: 1-1/2 c semi-sweet chocolate chips or chocolate bar of your choice 1/2 tsp cinnamon 1/4 c cocoa 1/2 c sugar 3 T unsalted butter or margarine Cinnamon Filling: 1/4 c unsalted butter or margarine 1 c dark brown sugar 2 T corn syrup or maple syrup 2 tsp cinnamon 3/4 c chopped walnuts - optional Egg Wash 1 beaten egg sugar for sprinkling In a large bowl, mix together water, yeast, and pinch of sugar. Rest for five minutes to allow yeast to swell. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk powder. Then add the softened butter and flour by folding it into the batter. Knead with a dough hook or by hand for about 8 to 10 minutes, until smooth and elastic. Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it is thoroughly sealed. Allow to rise about 45-90 minutes. (Can also be refrigerated overnight, but allow the dough to come to almost room temperature before continuing). Divide dough in two equal parts. Cover with a towel and rest for 10 minutes. Butter two 9 -inch springform cake pans or two loaf pans. If making one large babka, butter a 10-inch bundt pan. Roll dough into a 16 by 16 inch square on a lightly floured board. Spread the filling (see recipes below) over the entire surface. Roll lengthwise into a large roll; cut in half. Place both halves in prepared pan, beside each other, it doesn't matter if they are squished. Brush with egg wash and sprinkle with some sugar. Place the pan(s) in a plastic bag and let rise until babka is flush or has risen over the top of the pan. Repeat with other half of dough. Preheat oven to 350 F. Bake 35-45 minutes (50-70 minutes for one large babka) until medium brown. Cool for fifteen minutes in the pan before putting it on a rack. Chocolate Filling: Place chocolate chips, cinnamon, cocoa, sugar, and butter in a food processor and grind into a loose paste. Cinnamon Filling: Place the butter, sugar, corn syrup, cinnamon and walnuts in a food processor and grind into a loose paste. Keywords: Kosher, Brunch, Vegetarian, Bread, Intermediate, Breakfast ( RG1767 )

K8's Hot Fudge Cake aka Cinqo de Mayo I had recipes to follow but I just wound up making this one up. I didn't seem to have enough ingredients to make this or that exact cake so I just improvised. I was so happy when it didn't fall!!It was awesome. Don't let the cayenne fool you--it's not shocking or hot --it leaves a pleasing glow in your throat--very very nice. Going for a kind of a Cinqo De Mayo Ole~ type a thing This is a double batch. And it's exactly what I used. K8's Hot Fudge Cake 3 ounces of unsweetened Baker's chocolate Hershey's Extra Dark 60% cacao 3.52 ounce bar (got it at Walgreen's) 2 ounces of German Chocolate ^^^melt & set aside^^^ 4 cups sugar 3 cups sifted all purpose flour--less one heaping spoonful (sugar spoon size) 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1 teaspoon salt 2 - 3 generous teaspoons saigon cinnamon 1/2 teaspoon cayenne powder 1 heaping spoonful (sugar spoon size) Valrhona cocoa powder ^^^ whisk all together in a mixing bowl & set aside ^^^ 2 cups strong hot coffee 1 cup sour cream (room temp-ish) 1 cup oil 1 tablespoon vanilla ^^^Blend coffee, sr crm, vanilla & oil together with a whisk ^^^ Then add to powder mixture & combine well. 4 eggs, room temp ^^^add eggs one at a time to mixture mixing well before adding the next egg ^^^ then add chocolate & mix well. Makes nice half sheet or 4 eight inch layers. Bake 350 for like 40 ish minutes until toothpick comes out clean. I filled the cake with a cream cheese and swiss meringue buttercream combo. Then iced it with regular buttercream in order to cover with fondant. It's not too late to live happily ever after. You can use any combination of chocolate. But this particular blend is really good. I've made it with Baker's unsweetened too. But try real hard to find a good Saigon cinnamon. They well it in the big grocery stores now. Vietnamese or Saigon cinnamon. I recommend at least a cream cheese filling if not fully iced with a cream cheese icing. The cheese balances the 'hot fudge' to perfection. I would stick with a vanilla icing though. I would not want to blur the rich chocolate flavor of the cake. You will love this cake. Keywords: Dessert, Snack, Easy, American, Chocolate, Mexican, Cake ( RG1766 )

Extremely Orange, Orange Muffins Serves 6. The extremely orange, orange muffin recipe was brought about by a personal obsession with a similar coffee house orange muffin that is no longer available, but still very much desired. This recipe came to be with the suggestions and input of the eGullet members, so I am proud to dedicate this recipe to the eGullet recipe file for all those that helped create it. The full opus can be found here along with a final summary including more cooking tips found along the way; http://forums.egullet.org/index.php?showtopic=89702 Muffins: 2 medium-size oranges 3/4 c (6 oz) naturally flavored orange or orange-cream yogurt 1/3 c sour cream, buttermilk or plain yogurt 2 tsp orange extract 1/2 tsp vanilla extract 1/2 tsp orange oil* or 1 package Kool-Aid® Orange Drink Mix 2 large eggs 1 c sugar 1-1/4 c unbleached all-purpose flour 3/4 c cake flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 10 T cold unsalted butter, cut into 1/2-inch cubes Glaze: 2 medium-size oranges 1/2 c sugar 1 T butter 1/4 tsp orange oil* or the zest of one medium orange *Orange oil can be found at specialty gourmet food stores or online. Preheat oven to 350F and grease muffin tins with unsaturated oil. If not using orange oil in the glaze, then zest one orange and reserve zest. Squeeze the juice of two oranges through a strainer/sieve over a small pot on the stove. Over medium-high heat, bring orange juice to a boil and continue to cook uncovered until reduced to 2 tablespoons, about 10 minutes. Set aside and let cool to room temperature. Thinly peel third orange with a vegetable peeler (peeler works best using light pressure) or sharp knife. Try not to cut into the white pith of the orange. Place peels in a food processor. Add the yogurt, sour cream, eggs, extracts and orange oil or Kool-Aid® into the food processor and pulse on/off for 40 seconds; set aside. In a large bowl, add the sugar and zest of the fourth orange. With your fingers or a pastry cutter, work the zest into the sugar, allowing extraction and distribution of the oils into the sugar. You can do this step a day or two in advance to allow for better penetration of the oils. Next, sift flours, baking powder, baking soda, and salt into the large bowl with the sugar mixture and stir to combine. Add butter cubes to the flour mixture and with a pastry cutter or your finger tips, mash ingredients together until a fine cornmeal like texture occurs. Form a well in the center of the flour and add the liquid mixture. With no more than 14 or 15 strokes, fold the ingredients together. The mixture will appear lumpy with large sprays of flour. Fill the prepared muffin tins 1/2 full using a large spoon to carefully place the batter into each tin. Do not pour the batter. Bake muffins for 25 to 30 minutes or until a toothpick comes out with crumbs on it, but with no visible wet batter. Meanwhile: Cut one of the remaining two oranges in half and extract the juice from the two halves through a strainer/sieve over a liquid measuring cup. If the orange juice does not equal 1/2 cup, use the juice from the second orange until the level is reached. Make the glaze by combining the orange juice and sugar in a small pot on the stove over medium-high heat. Bring to boil, and then on low heat simmer for 5 minutes with a lid covering the pot to prevent sugar crystals. Remove from heat and stir in the butter. Cool slightly, and then stir in orange oil or reserved zest and the 2 tablespoons of orange reduction. When muffins are finished baking, remove from the oven and immediately (in less than two minutes from the oven) take them out of the tins and place on a wire rack. When cool enough to handle, using a toothpick or skewer, poke several holes through the muffin tops into each of the muffins. Spoon glaze over muffin tops to saturate, allowing the liquid to sink down into the holes and any excess to drip back into the bowl, continue the same for the next muffin. Repeat this glazing once more, only this time spoon glaze over the bottom and sides of the muffin, letting the excess drip back into the bowl. Place on wire rack to cool completely. Cook's Notes: If you can not find naturally orange flavored yogurt, feel free to substitute sour cream, buttermilk or plain yogurt, but use instead 1 cup total or combination of any of the three to equal 1 cup, and omit the 1/3 cup of extra liquid. In doing so, you can also use 1 tsp baking soda instead of 1/2 tsp and omit the baking powder. If you do not have a food processor, mince the orange peel and add to wet ingredients and mix by hand until well combined. The food processor is best because it allows the orange oils produced by the chopping of the peels to combine with the wet ingredients more thoroughly. You can use a mixer such as a KitchenAid with a paddle attachment to combine the butter into the dry ingredients. Run on low after adding the butter until it resembles fine cornmeal like structure, about 5 to 7 minutes. Do not however attempt to mix the wet ingredients with the mixer. Remove the bowl and fold together by hand. Tip: After removing muffins from the oven, use a crab fork to pry muffins free from the tins. Extremely Orange, Orange Muffins recipe by Rodney Kesler. 2006-All rights reserved. No part of this recipe may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission in writing from the author. Inquires should be addressed to rodneyck@pacbell.net. Keywords: Bread, Cake, Food Processor, Breakfast, Brunch, Snack, Intermediate ( RG1765 )

Delicia al Limon Serves 8 as Dessert. A fried who had just returned from the Amalfi Coast raved about this "mysterious" dessert. After some probing and answers from egulleters, we figured out that this was a Delicia al Limon. A tradition to the region (actually a fairly modern dessert). Using the local limoncello, this is a cousin to the tiramisu, but is presented traditionally as breasts. 1. PAN DI SPAGNA (modified from www.italianfood.about.com) 130 g fine flour (I used cake flour) 130 g powdered sugar 5 eggs, separated and at room temp Grated lemon zest or lemon oil Butter for greasing pan Oven to 375 F Beat the yolks and sugar until pale yellow and expanded threefold. Whip the whites to firm peaks. Fold into the yolks and then fold in flour and lemon. Grease and flour pan. You can use a 9" round, or individual molds. If you do individual molds, reduce heat by 25 degrees. Bake until toothpick comes out clean about 35 minutes for a 9", 10 minutes for individuals. Let cool, then scoop out the center leaving about 1/4" of cake all around. Eat the scoopings! 2. CREMA CHANTILLY 3 T. Corn Starch (can use flour) 75 g Sugar 1/4 t. Lemon oil (or 1/2 t. zest) 3 Egg yolks 250 ml Whole milk Pinch of salt 125 ml Cream Warm milk over medium flame. Lightly whisk the yolks in a bowl. Strain starch/flour into the bowl, whisking - ensure that no lumps form. Add the sugar again watching for lumps. Add remaining milk. As the milk nears boil, slowly whisk the hot milk into the egg mixture. Add lemon. Continue cooking until thickens to pudding consistency. Remove from heat and set in pan of cold water to stop cooking. 3 ASSEMBLY -Loosen cake from pan,but then return cake to pan -Soak cake with limoncello. -Fill hollowed cavity with Chantilly and smooth. -Cover with plastic wrap and set in refigerator at least over night. -If you have extra chantilly, use it, otherwise make second batch. Take about 1/2 C of chantilly and whisk with 1 C. cream to make smooth yogurt-like sauce. -Place filled, set cake on serving dish. -Cover with chantilly sauce -Decorate with whipped cream and zest ENJOY WITH A SHOT OF ICE-COLD LIMONCELLO Keywords: Dessert, Intermediate, Italian ( RG1764 )

Kofta kebabs Serves 6. This recipe makes six kebabs. However, it is easily doubled/tripled/whatever to serve as many guests as you like. I've never made this recipe with anything other than flat metal skewers, but I have a feeling it would be a pain to get this meat to stick around a regular round thin bamboo skewer. But, if you can't get your hands on flat metal skewers I bet you could just make flat patties and grill them like you would a burger. Don't be afraid to make this recipe without a grill. I have tried this under the broiler and it turned out just fine. 1 lb ground lean meat of your choice 1 large onion, finely minced 1/2 c minced herbs (I used 1/3 mint and 2/3 parsley) 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp ground coriander a pinch of cinnamon powder a pinch of cardamom powder Mix thoroughly, and allow to chill in the fridge for an hour. Before grilling, separate into six servings and then load it up onto your skewers or form into patties. When the grill is hot, lube up the grates with some cooking oil. Grill at high heat until they're cooked to your liking. Keywords: Main Dish, Easy, Middle Eastern, Grill ( RG1763 )

Country Pate with Vietnamese Flavors This is a light country style pate, based on the recipe for Pate de Campagne from Charcuterie: The Craft of Salting, Smoking, and Curing. If you do not have the book referenced, I strongly recommend getting it, as this recipe assumes knowledge and experience with the preparation of pates which can be found in the book. Pork 2 lb Pork Shoulder (or boneless country spare ribs) 2 T Fish Sauce 2 T Carmelized Sugar Spices 4 oz Pork Liver 50 g Onion (Diced) 6 T Lemon Grass (Minced) 25 g Garlic (Minced) 30 g Ginger (Minced) 23 g Kosher Salt Shrimp 6 oz Raw shrimp 1 T Sugar 1 T Lime juice Panade 1/2 c Heavy Cream 2 T All-purpose Flour 2 T Calvados (or other brandy) 2 Duck Eggs Chop up the pork, and combine it with the fish sauce and carmelized sugar, and then place in the freezer for at least 30 minutes. If they are not already frozen, place the grinder blade and other components in the freezer at the same time. Combine the incredients for the spice mix into a single bowl and refrigerate. Yes, this implies that pork liver is a spice. Roughly chop the peeled shrimp, and place in a bowl with the lime juice and sugar, and refrigerate. Combine the ingredients for the panade (you can substitute hens eggs if you don't have duck eggs available, but only use two), blend, and likewise refrigerate. Grind the pork with the coarse die, reserving the liquid remaining in the bowl in which the pork was chilled. Mix 1/3 of the ground pork with the reserved liquid and the spice mix, and grind with the fine die. Drain the shrimp, discarding the lime juice, and add to the ground mixture. Paddle the mixture together, adding the panade, until the panade is fully integrated and the meat is "sticky". Pour the meat into the mold or molds you prefer, place the mold in a water bath that rises up to about 75% of the side, and place in a 300 degree oven until the interior temperature is 150 degrees (about 1 hour). Let the pate come to room temperature, then weight it down, and chill it in the refrigerator. Keywords: Appetizer, Intermediate, Pork ( RG1762 )

Marble cream cheese brownies Cheesecake brownies 1/2 CUP BUTTER OR MARGARINE (1 STICK) (softened) 4 SQUARES (4 OUNCES) UNSWEETENED CHOCOLATE 4 SQUARES (4 OUNCES) SEMISWEET CHOCOLATE (I prefer 70% cocoa mass) 2 CUPS SUGAR 5 LARGE EGGS (room temperature) 2 1/2 TEASPOONS VANILLA EXTRACT 1 1/4 CUPS ALL-PURPOSE FLOUR (dip and sweep) 3/4 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 2 PACKAGES (8 OUNCES EACH) CREAM CHEESE (softened) 1. Preheat oven to 350' F. Grease 13" by 9" metal baking pan. 2. In 4-quart saucepan, melt butter and unsweetened and semisweet chocolates over low heat, stirring frequently. Remove saucepan from heat. Beat in 1 and 1/2 cups sugar. Add 4 eggs and 2 teaspoons vanilla and beat until well blended. Stir in flour, baking powder, and salt. 3. In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining 1/2 cup sugar. Beat in remaining egg, and remaining 1/2 teaspoon vanilla just until blended. 4. Spread 1 and 1/2 cups chocolate batter in prepared pan. Spoon cream-cheese batter in 6 large dollops on top of chocolate mixture (cream-cheese mixture will cover much of chocolate batter). Spoon remaining chocolate batter in 6 large dollops over and between cream-cheese mixture. With tip of knife, cut and twist through mixtures to create marble design. 5. Bake 35 to 40 minutes, until toothpick inserted in center of pan comes out almost clean with a few crumbs attached. Cool completely in pan on wire rack. 6. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Makes 24 brownies. This is one of my favorite recipes for two reasons: it is not too sweet and the proportions of cheesecake to brownie is about 50/50. I wrap individual brownies in plastic wrap, and freeze them inside of a freezer Ziploc. They freeze very well. PS: I forgot to mention. A couple of popular variations I have done is to omit the vanilla extract from the cheesecake batter and substitute either 1/2 teaspoon almond extract or orange oil or orange extract. I especially liked the orange myself, since I am a sucker for the combination of orange and chocolate. Using orange oil rather than extract gives it a more pronounced orange flavor, in my view. A friend of mine also reported good results by using some Amaretto in the brownie batter. ( RG1761 )

Bread and Butter Pudding This is one of my favourite desserts. I love it served with the caramel sauce. It can be made with any of your favourite breads including Chocolate. Bread And Butter Pudding With Caramel Sauce 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (may be refrigerated at this point and baked later) Sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, Bring butter, sugars, cream and salt to a boil and then simmer for 3 or 5 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. 2 cups cream or milk (I use coffee cream) 3 tablespoons flour 1/2 cup white sugar 1 egg pinch salt Heat cream. Mix flour, sugar and salt and mix into beaten egg. When milk is hot, slow pour into the egg mixture stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Keywords: Dessert, Pudding ( RG1759 )