Ingredients Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice. 1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 8- to 9-inch round loaf country-style bread 5 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1 … [Read more...]
Bananas Foster
Ingredients 4 tablespoons unsalted butter 1/2 cup packed (3 1/2 ounces) dark brown sugar 1 cinnamon stick 1 strip lemon zest, 1 to 2 inches long by about 1 1/2 inch wide 2 large, firm, ripe bananas, peeled and halved lengthwise and then crosswise 4 tablespoons dark rum 1 pint vanilla ice cream, divided among four bowls Preparation Melt the butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, … [Read more...]
Asparagus Risotto
Ingredients 1 1/2 pounds asparagus 5 cups (about) canned low-salt chicken broth 1 cup water 1 tablespoon butter 1 large onion, chopped 2 cups arborio rice or medium-grain white rice 1/2 cup dry white wine 2 teaspoons chopped fresh rosemary 1 cup freshly grated Parmesan cheese 1/4 cup whipping cream Fresh rosemary sprigs (optional) Preparation Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks … [Read more...]
Blue Cheese Toasts
Ingredients 1/4 cup crumbled blue cheese 2 tablespoons (1/4 stick) butter, room temperature 12 1/2-inch-thick rounds sourdough baguette Sugar Preparation Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter. Makes 12 … [Read more...]
Beef Tenderloin with Roasted Shallots, Bacon and Port
Ingredients Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon. 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled 3 tablespoons olive oil 6 cups canned beef broth 1 1/2 cups tawny Port 1 tablespoon tomato paste 2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed 2 teaspoons dried thyme 7 bacon slices, chopped 6 tablespoons (3/4 stick) butter 1 1/2 tablespoons all purpose flour 1 large … [Read more...]
Bacon Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes
Ingredients 1 head garlic, top sliced off 2 tablespoons olive oil 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary 12 fresh sage leaves 1 tablespoon chopped fresh thyme 12 1/4-inch thick slices bacon 2 tablespoons olive oil Preparation Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and … [Read more...]
Bill Nicholson’s Krispy Kreme Bread Pudding with Butter Rum Sauce
Ingredients 2 dozen Krispy Kreme donuts 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 (4.5-ounce) cans fruit cocktail (undrained) 2 eggs, beaten 1 (9-ounce) box raisins 1 pinch salt 1 or 2 teaspoons ground cinnamon Butter Rum Sauce, recipe follows Preparation Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together … [Read more...]
Wilted Spinach Salad Flambé
Ingredients Salad 1½ pounds fresh spinach ½ pound sliced mushrooms ½ medium red onion, finely sliced 1 tbsp. grated Parmesan cheese Additional: 1 tbsp. butter 4 slices bacon, cut into pieces 2 oz. brandy 1 oz. Cointreau liqueur 1 tbsp. Dijon mustard Dressing: 4 oz. Canola oil 1 tbsp. chopped shallots 1 tsp. fresh thyme 1 tsp. chopped garlic 1 tbsp. red wine vinegar Juice of 1 lemon Salt and pepper, to your taste Freshly … [Read more...]
