Moving Mayhem - Bread Pudding Edition

Well, it’s really happening.  The move is finally here.  But before we go, I need to use up some of my special ingredients.  I just can’t bring myself to throw something like vanilla beans in the trash.  After much thought, I decided bread pudding would be a great means of emptying my cupboards. 

Here's what you'll need:

4 large croissants
2 eggs
2 cups half and half
1 ½ cups vanilla sugar
1 vanilla bean
1 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoons vanilla extract
1 Tablespoon brown rice syrup
½ teaspoon salt

Although I highly recommend having these ingredients on hand, I understand that you may not have all of them.  If you don’t have vanilla sugar, you can certainly make it for next time.  Just save the used vanilla bean, let it dry, and put it in a container with some sugar.  If you don’t have a vanilla bean, you’ll just have to go buy one… or I guess you could make a different flavor of bread pudding.

Ok, let’s get this show on the road.  First thing you need to do is butter the bottom and sides of a square pan.  8 or 9 inch will work just fine. 

Next, preheat the oven to 350°.  Then, tear your croissants into smallish pieces.

When you’ve done them all, it should look something like this:

Next comes the custard.  Crack two eggs into a mixing bowl or you can use a 4 cup measuring cup like me. 

Beat the eggs slightly, add the half and half, sugar, salt and vanilla extract, and whisk until you have little bubbles on top.  Then add the syrup. 

More whisking, then finally, the fun part… the vanilla bean.  With a sharp knife, slice it lengthwise down the middle. 

With the back side of your knife (not the sharp part) open one half of the pod and scrape out the seeds. 

Set the other half aside for now.  Plop the vanilla seeds into your egg mixture. 

Whisk whisk whisk!  You’ll see the seeds mostly separate.  Little clumps will probably remain, but don’t fret. 

Now for the spices.  First comes the nutmeg.  Freshly grated only please. 

Seriously, don’t use the pregrated stuff in a bottle.  You can get a nutmeg grater rather inexpensively, and then you’ll always have good nutmeg on hand.  The stuff in the bottle loses its flavor so quickly, but the whole nuts are good for just about ever. 

Last but not least is the cinnamon.  This is another thing that loses its flavor quickly, but the good stuff you can’t grind yourself, so just buy it frequently.  If you can find it in bulk, it’s a good way to get it.  Whisk one last time, getting everything incorporated and pour it over your croissant pieces. 

Press down so that every piece gets a chance to absorb all of that vanilla goodness. 

Into the oven it goes for 35 – 40 minutes.  When I finally looked up from what I was doing, I was met by this precious site. 

We’ve finally left the snow behind (I think) and Otto isn’t taking one moment of sunshine for granted.  So, I’m probably biased, but I could just look at that cutie pie all day.  Ok, back to bread pudding.  When it’s done, it should be nice and golden brown on top and a knife inserted into the center should come out clean.

Allow it to cool for at least 20 minutes before cutting.  You can even cool it completely, refrigerate it, and serve it cold.  Either way is fabulous.  While it’s cooling, let’s start on the vanilla bean whipped cream.  Pour 1 tablespoon of sugar onto a plate.  With the back of your knife, scrape the seeds from the remaining vanilla bean half and add it to the sugar.

With a fork, smoosh them together.  (yes, smoosh is a technical term)     

In a glass measuring cup, measure one cup of heavy cream and add the vanilla/sugar mixture. 

Whip until you get stiff peaks.  (Is it only romance writers whose minds go instantly into the gutter with a phrase like that?) 

Look at all those little vanilla seeds in there.  Isn’t it pretty?  Now, cut your bread pudding into squares and serve with a dollop of whipped cream and some chopped nuts.  I had pistachios I needed to use up. 

Take a bite and be swept away to vanilla heaven.  Nothing beats the flavor of real vanilla beans. 

So, if you were moving, and had to give up everything in your kitchen, which of your ingredients would you be sure to use up? 

Voodoo Jambalaya - Ready for more Mayhem?

How convenient is it that we happen to have a Friday the 13th in our month of Mayhem?  Sounds like a great opportunity to talk about superstitions to me, and why not put together a great recipe along the way.  What better way to do that than Voodoo Jambalaya? 

1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon cayenne (optional)
1 – 1.25 lbs. chicken, diced
1 green bell pepper
1 medium onion
3 stalks of celery
3 cloves of garlic
1 14oz. can diced tomatoes
1 15oz. can kidney beans
1 4oz. can chopped green chilies
1 cup uncooked rice

The first thing you want to do is measure your spices and stir them together.  Be careful here.  Trouble is indicted by the accidental omission of spices from a recipe (oh dear) or by the spilling of salt. Set those aside, and start on the veggies.  Dice up the bell pepper, onion, and celery, also known as ‘the trinity’. 

You can mince your garlic now, as well, but keep it separate from the other stuff.  I was lazy and bought already diced chicken breast, but if you need to dice yours, just cut it into bite sized cubes. 

Heat your pan over medium heat and add a tablespoon or so of vegetable or olive oil.  Throw in your chicken and brown it on all sides. 

Since we’re on the subject of chicken, did you know one must not eat chicken or turkey on the first day of the year lest, like the birds in question, diners fate themselves to scratch in the dirt all year for their dinner?  There are many superstitions about eating chicken on the first day of the year, and most of them basically say that you will be poverty stricken or at least take steps back instead of forward.  Who knew eating chicken could be so detrimental? 

Ok, back to cooking.  Once the chicken is browned, it doesn’t need to be cooked all the way through, remove it from the pan.  This is why we sear the chicken first.  These brown bits bring a lot of flavor to the party. 

Add the trinity to the hot pan and sprinkle with a pinch of salt. 

Cook the mixture for about 5 minutes and then add your garlic.  Continue to stir and cook for another 2 or 3 minutes, or until everything is softened.  Sprinkle on your spice mixture. 

Stir it around for about 45 seconds before adding the tomatoes.  Stir them in, scraping the bits from the bottom of the pan.  Drain and rinse the kidney beans then add them to the pan with the green chilies and the chicken. 

Speaking of beans, did you know eating beans on the first day of the year will bring luck and prosperity?  Ok, so chicken bad… beans good.  Got that? 

I wonder if that applies to chicken stock?  Oh well, it’s May.  Go ahead and pour in the chicken stock and stir. 

Bring the whole thing to a boil and stir in the rice, then cover and reduce the heat to low for 25 minutes, or until the rice is nice and tender.  Stir it occasionally during that time so it doesn’t burn on the bottom, but don’t keep the lid off too long. 

I served it with a slice of 3 cheese semolina bread that I picked up from the professionals.  Although, it was once (and perhaps still is) a superstition that if you found a hole in a loaf of bread you cut, it symbolized a coffin and meant that someone was soon to die.

Perhaps I should have skipped the bread?

Well, as dangerous as my Voodoo Jambalaya might sound, it was absolutely fabulous.  I definitely think it’s worth the risk.  

 

Do you have any food traditions based on superstitions?