What To Do With Leftover Turkey

Here are two really good recipes for leftover turkey. You can substitute chicken in both but I liked the rich taste of the turkey in both recipes.

Turkey Pho

Pho is one of my favorite soups and because this recipe proved to be easy and delicious, I’ll be making it often because of the delightful flavor.

It looks like a lot of steps but the recipe is really easy and I was amazed at how quickly I put this together.

I love when I find a good soup recipe because homemade soup is crucial to surviving the long cold winters in Chicago.

You can use any vegetables in this recipe but I especially loved the kale because it is a nutrition SUPERFOOD.

Add sugar and fish sauce to taste. I only use squid based fish sauce.

Turkey Pho

Makes 2 big bowls of soup

Toast the spices:

2 tablespoons coriander seeds 

4 whole cloves
4 whole star anise
1 cinnamon stick 

Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

Make the turkey pho:

1 quart homemade turkey stock (or homemade or store-bought chicken stock)

1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife  
1 teaspoon brown sugar 
1 tablespoon fish sauce 
1-2 cup chopped kale 
1/2 pound shredded turkey 
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1-2 tablespoon chopped cilantro 
1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
Sriracha chili sauce to taste

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.

Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste ever the top of your bowl before eating.

    Turkey Pot Pies

These were especially easy using pie crust dough for the pastry. They came out looking really good and when I tasted one I immediately thought how much better these were than the frozen ones we had as kids. This is real winter comfort food!

These would make a wonderful lunch served with a huge, mixed green salad and a large glass of Pinot Grigio.

1 ½ pounds chicken (about three medium-size chicken breasts) cooked and shredded
2 cups low-sodium chicken broth
1 cup potatoes cut into small cubes
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Pie Crust - about enough for 2 pies

Place chicken broth and potatoes in a large pot. Cook on medium high until potatoes are tender. Time varies depending on how large your potato pieces are. Pour the broth and potatoes through a fine-mesh strainer into a liquid measuring cup and reserve broth. Place potatoes in a large bowl. Add shredded chicken to bowl and set aside. Return the pot to the stove top (no need to wash if you used it to cook the chicken).

Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.

Roll out pie crust to desired thickness. Place ramekins on dough and cut out circles to fit ramekins. Scoop filling into each individual ramekin. Place dough circle on top of each filled ramekin. You can also fill each ramekin down the sides with the dough like a frozen pot pie.

Bake in preheated oven for 15-20 minutes or until top is golden brown. Cool slightly before serving.

  
P.S. Sorry. No leftovers from the pumpkin pie.

Bon Appetit!

Clips...An Afterthought

I found an article on unearthing stuff on Craigslist (including a husband) in the Reader last week and cut it out to send to my brother Terry who is a Craigslist mastermind. 

I was reading the New York Times on Sunday and found a commentary on the Cub’s hiring of Dale Sveum and ripped it out to send to my son.

I am continuously tearing out articles that remind me of people. More often than not I don’t mail them until it is an afterthought.

P.S. I have finally become my mother’s daughter.

Bon Appetit!

PX: Poutine

Ahhhh Poutine. Designed to be eaten only after massive quantities of alcohol and since the season is upon us, I’ll post this classic, Canadian recipe.

I love French fries so much and the thought of eating them smothered in gravy and cheese curds kind of made me want to take a pass.

I made mine with Velouté sauce and cheddar cheese curds. I’ve seen it with clear gravy and brown gravy and some people use the white cheese curds instead of the cheddar. No matter what – call it what you like – it’s good, old fashioned, hangover food.

And while I’m chowing down and enjoying it believe it or not, I suddenly remember I forgot to drink a little too much wine last night. Well, there’s always tonight.

After all, it is the holidays (they start on my birthday – November 20^th) so no need for an excuse until January 2^nd.

Besides that, I’ve already made my excuse list for January.

Bon Appetit!

Poutine Basics:

Prepare french-fries, approximately 2 cups into a serving bowl.
Drop 1/2 C of cheddar cheese curds on top of the fries.
Ladle 1 cup of sauce (while hot) on top of the fries and cheese.
Allow to rest for 3-5 minutes, permitting the sauce and cheese to work together.

First, you’ve got to make the PERFECT French Fries…

2 lb. Burbank russet potatoes (about 3 large), peeled if you like
2 to 3 quarts canola oil or peanut oil
Kosher salt or coarse sea salt

Cut each potato lengthwise into 1/4-inch-thick disks, then cut these disks lengthwise into 1/4-inch-thick sticks. Try to keep your cuts uniform so the potatoes cook evenly.

Soak the potato sticks in cold water for 20 minutes. Drain and rinse the potatoes in 3 changes of fresh cold water, draining after each rinse. Let the potatoes dry in a single layer on a towel-lined baking sheet.

Meanwhile, heat the oil in a pot that holds at least 6 quarts over medium heat until it reaches 330°F on a deep-fry thermometer.

Blot the potatoes completely dry with more towels. Gently drop one-third of the potatoes into the oil and increase the heat to medium high (the oil temperature will drop to about 300°F and then gradually rise—it’s fine if it doesn’t return to 330°F). Cook, stirring occasionally with a skimmer or a large slotted spoon, until the potatoes soften (you should be able to cut them with the side of the spoon) and are slightly blistered and creamier in color (remove them if they start to brown), 2 to 3 minutes.

Scoop out the potatoes, shaking them to drain off excess oil, and transfer to a baking sheet lined with paper towels, arranging them in a single layer. Fry the remaining 2 batches of potatoes in the same manner, letting the oil return to 330°F before each batch.

Heat the oil until it reaches 360°F. Add one-third of the potatoes and cook, stirring, until they turn golden-brown and become crisp (to test, carefully drain one on paper towels and try it), 1 to 2 minutes. Transfer the fries to a baking sheet lined with fresh paper towels and sprinkle generously with salt. Fold the edges of the paper towels up and over the fries (to make a little pouch) and shake well so the salt is evenly distributed. Serve the fries immediately. Fry the remaining 2 batches of fries in the same manner, letting the oil return to 360°F before each batch.

Velouté Sauce

1 quart stock: chicken or veal
2 ounces flour
2 ounces butter or oil

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes.

Strain the sauce through a strainer lined with cheesecloth. Salt and pepper to taste.

Party Time: Rimming The Glasses

I had so much fun rimming glasses and making party cocktails with my neighbors on Friday night.

I liked this one with the chocolate and graham cracker crusted rim and the toasted marshmallows as a garnish.

Smoretini

2 jiggers vodka

2 jiggers Chocolate Liqueur
2-4 jiggers half and half depending on how strong you want them to be!
1/4 cup marshmallow creme
1/4 cup milk chocolate chips
2 graham crackers, crusher

Melt marshmallow creme and chocolate chips in a shallow bowl for 1 minute on half power in microwave bowl or over warm water.

Roll outside of glass rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Put in refrigerator to cool.

Fill cocktail shaker or pitcher with 2 cups of ice.

Pour vodka, chocolate liqueur and half and half over ice. Shake well. Pour into cooled, rimmed glass.

Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish cocktail.

                                       LOVE MY NEW LENS!
                    
This glass I rimmed with crushed candy canes and use a large red gum drop in this martini. A day later- I would dip it in chocolate and then dip into crushed candy canes and have a glass of cold milk.

These little touches make party drinks so memorable.

              Photo from www.christmastreecompany.com

Tis the season to indulge so don’t forget to have fun but always bring along your designated driver…or take Metra.

Bon Appetit!

Arepas

This recipe was simple to make and once you split your fresh Arepas in half, you can top them with almost anything.

There are electric Arepa makers on Amazon and if you make them often, I would purchase one.

I used chicken and a fresh pineapple and peach salsa with a little Mexican cheese.

Note that the cream cheese in the dough is delicious addition as is the shredded jack cheese.

Bon Appetit!

 Arepas:

¾ cup milk

½ teaspoon salt
¼ cup softened cream cheese
1 teaspoon sugar
1 cup masa harina flour
¼ cup shredded Monterrey Jack cheese

Add milk, salt, and cream cheese to a mixing bowl and whisk until creamy.

Add sugar, flour, and cheese. Hand mix well until the flour absorbs most of the liquid.

Divide the dough into four balls. Using slightly moistened hands flatten the dough with your hands and soften the edges so you don’t have any cracks on the edges.

Spray pan with non-stick cooking spray. Allow the arepas to cook for about 15 minutes or until done.

Remove the arepas from the pan and while still warm, cut the arepas in half. Top each arepa with the following toppings.

Toppings:

1 tablespoon virgin olive oil

2 cups turkey or rotisserie chicken, shredded
1 white onion, chopped
1 cup salsa of your choice
1 cup queso fresco, crumbled

Heat olive oil in a saucepan over medium heat.

Add shredded leftover turkey and onion and sauté.

Top arepas with meat and onions, pico de gallo or salsa and Mexican cheese.

Bacon Cornbread Stuffing

I got inspired and used leftovers for my stuffing today which was a confetti of cornbread, apples, cider, sage and thick-cut bacon.

I love cornbread but no doubt about it the bacon made this recipe.

On second thought, bacon always makes the recipe.

Bon Appetit!

Breakfast: A Culinary Garage Sale Afterthought

Chicago chefs pitched in to donate items from their kitchens to benefit Les Dames d’Escoffier Chicago Scholarship and the Green City Market Farmer Education Programs. 
 

I would love to see this as an annual event and next year I’ll be the first in line and I challenge anyone to take me on for the position. Garage Sale 101: The early bird gets the goods.

I did get there early and with only 12 people ahead of me (I expected the lines to be longer and 5 minutes after I arrived they were) I window shopped until the line started moving a little after 8 AM. I knew with 12 people ahead of me the rhinestone studded Seltzer Bottle was gone so my expectations for actually getting “the good stuff” was pretty low.

The donations were priced to sell and I got what I was after – 6 beautiful steak knives from Allen Brothers for a mere $12.00.

Can you believe after all these years and after serving steak so often, I have never had steak knives? Truth is you really don’t need them when you buy good steaks but I wanted them anyway.

Bargain hunters found “treasures” ( glassware, menus, cookbooks and artwork) and kitchen tools and equipment (knives, sauté pans, warming lights, bakeware, etc.) from noted chefs' restaurants including Grant Achatz's Alinea , Rick Bayless ' test kitchen and Frontera Grill, NAHA and Charlie Trotter's, as well as Abby Mandel's cookie-cutter collection.

Too bad I had so many places to go today otherwise I would have purchased any one of the magnificent sweets that were sold including treats from Hoosier Mama’s Paula Haney (love Hoosier Mama’s), Café des Architectes Patrick Fahy, Bittersweet’s Judy Contino, Gale Gand, Hot Chocolate’s Mindy Segal (my AM Addiction), Nightwood’s Matthew Rice, Prairie Fire’s Sarah Stegner (bring on the Ricotta Pancakes), Publican’s Sam Radov and Vanille Patisserie’s Keli Fayard.

I spent one hour at the sale. The first half hour was great but as my breakfast buddy, Anna, a Political Science Professor at DePaul later said “way too many people for me.”

I laughed. How many people I know have said that?

Truth of the matter is you had to be a warrior to live through this sale. If you didn’t grab it fast it was gone. If you blinked twice…well, forget it.

Honestly, I wish I would have grabbed Anna something to make her trip into Chicago worthwhile but she was busy chowing down on the Huevos Rancheros and Open Faced Torta across the street at XOCO and didn’t complain one bit that she didn’t find anything at the sale.

Just goes to prove that a great breakfast will help you forget just about anything.

Bon Appetit!

New Mexican Favorites

Watching Rick Bayless’s best season of One Plate At A Time from Baja (Friday 7:30 PM - Channel 11), I am inspired to position some new recipes and techniques into my anthology of Mexican classics.

Mexican is one of my favorite, winter comfort foods so when the weather turns nasty, like it did this week, I grab one of my Mexican cookbooks (anything Rick Bayless or Diana Kennedy) and head straight for the kitchen.

Bon Appetit!

This is a quick and uncomplicated recipe uses fresh radishes and cucumbers. I especially love this salad over tacos.

It’s also a simple recipe you can use as a base and incorporate other vegetables into the mix such as peppers and corn.

Radish Salad

12 whole radishes, washed and trimmed, thinly sliced

1 whole cucumber, thinly sliced
1/2 cup of cilantro, chopped
1/2 lime, juiced
pinch of salt
pinch of cracked black pepper

Begin by slicing the radishes and cucumbers as thin as possible. Add these to a mixing bowl, along with the remaining ingredients.
Toss well, transfer to a sealable bowl, and place in the refrigerator for at least two hours.

It’s simple to buy chorizo but it is so much better to make it from scratch. The taste of fresh chorizo for breakfast will convince you that you’ll never buy it again.

Purchase a meat grinder and you’ll soon discover that this delicious Mexican specialty can be ready in less than 60 minutes and an overnight.

Fresh Mexican Chorizo
Makes about two and a half pounds.

Adapted from a recipe by Rick Bayless.

1 1/2 pound lean boneless pork shoulder, cut into 1 inch pieces

8 ounces pork fat
12 medium dried ancho chiles, stems and seeds removed
2 bay leaves

1 1/2 teaspoon cinnamon

1/8 teaspoon cloves ground
1 teaspoon Mexican oregano
1 teaspoon each dry thyme and marjoram
Salt
1/4 cup cider vinegar

In a food processor, grind chiles and all spices. Add vinegar and about a cup of water (or more) to make a paste. Strain mixture into a large bowl.

Cut pork and fat into one inch cubes, and toss with spice mixture. Arrange in a single layer on a plate, and freeze for 15 minutes or until meat is firm, but not frozen. Freeze all bowls, utensils, grinding blades, and anything else that will touch meat, as well.

Grind the seasoned meat and pork fat coarsely. If you have a bowl with some leftover spice mixture, add the ground meat back to this bowl, and mix with your hands, to get as much of the spice mixture incorporated into the meat as possible.

Cover, and refrigerate overnight before serving.

This is a quick seafood cocktail that has great flavor and can easily be made up the night before.

With blending the sauce and the seafood, I don’t think that it looks extremely attractive but the taste is wonderful. Don’t be shy about adding the hot sauce.

I would chop the shrimp up into smaller pieces next time and also give it a good dose of sea salt.

You can try the “sauce” on the side with a pile of the shrimp and crab mixture and use it as a dip.

Mexican Seafood Cocktail : Campechana de Mariscos

1⁄2 cup fresh lime juice
1⁄4 cup ketchup
1⁄4 cup chili sauce, such as Heinz
1⁄4 cup chopped cilantro leaves
1⁄4 cup chopped green olives
1⁄4 cup extra-virgin olive oil
1⁄4 cup finely chopped white onion
1⁄4 cup chopped flat-leaf parsley
1⁄4 cup tomato–clam cocktail, such as Clamato
1⁄4 cup seeded and chopped fresh tomatoes
1 tablespoon chopped fresh oregano
1 tablespoon Tabasco sauce
2 anaheim chiles, roasted, peeled, seeded, and chopped
2 cloves garlic, finely chopped
2 serrano chiles, roasted and finely chopped
1⁄2 pound cooked and peeled medium shrimp
1⁄2 pound jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1⁄4" cubes
Kosher salt, to taste

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix. Fold in shrimp, crab, and avocado. Serve with tortilla chips.

This chili was so delicious but needs to be a little thicker so I would cook it longer or slow cook it all day.

It is an unusual but wonderful combination with the chorizo and lamb. I would have never thought of those two ingredients together but it is a impressive marriage of flavors.

It was also an exciting mix using the chili liquid instead of tomatoes and/or tomato paste. I’ve never made this before and really liked the smoky taste.

This has got all the right ingredients for a great chili. You just need to experiment a little to improve the consistency.

Smoky Lamb and Chorizo Chili
Adapted from Bon Appetit

2 1/4 cups unsalted chicken broth
3 ounces dried ancho chilies
1 tsp. cayenne pepper
1 1/2 lbs pork chorizo, casings removed (about 4 or 5)
1 large red onion, chopped
1 ball of garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon cumin
1 1/2 lbs ground lamb
1 15 ounce can pinto beans, drained
Salt and black pepper
Grated cheddar cheese
Sliced green onions
Sour cream
Pickled jalapenos, chopped
Fresh cilantro, chopped

Combine first three ingredients in saucepan. Cover and simmer until chilies soften and broth turns dark red, about 10 minutes. Puree mixture in food processor. Strain mixture through mesh strainer, pressing on solids until all liquid is drained.

Cook chorizo in a large pot over medium heat until drippings flow freely. Add the onion, garlic, oregano, and cumin, and sauté until chorizo starts to brown and onions soften, about five minutes.

Crumble lamb into pot, and add salt and pepper. Sauté until lamb is no longer pink. Add chili liquid, and reduce heat. Cover and simmer for one hour.

Add drained pinto beans and simmer until thick, about 15 minutes. Serve with sour cream, green onions, grated cheddar, cilantro, and pickled jalapenos.

This is my favorite all time Mexican soup recipe because it is so easy to make. Come to think of it, most Mexican cooking is easy until you get into the add day complexities of moles. It was Mexican food that I learned to cook first.

It says a lot about the recipe because every time I’ve served it, guests have asked for the recipe and told me later just how much their friends love it.

You can use just about anything to dress it up and it will look and taste great.

It’s a celebrated, full-fledged meal with a chunk of crusty bread and a bottle of great Mexican wine from the Guadalupe Valley.

Tortilla Chicken Soup
serves 4

1 tsp. canola oil
2 garlic cloves, minced
1 T. chili powder
2 tsp. ground cumin
4 c. FF chicken broth (32 oz box)
2 c. cooked, chicken – both dark and white meat from a rotisserie chicken
1 c. fresh corn
2 fresh tomatoes, sliced thin
1 fresh, whole green chili, sliced thin
Juice of 1 fresh lime
1/2 c. baked tortilla chips, crushed
1/4 c. shredded Cheddar and Colby Jack Mexican mix cheese
1/4 c. chopped fresh cilantro
1 c. diced, peeled avocado

Heat in a large saucepan. Add the oil. Add garlic, chili powder and cumin. Cook one minute. Add the next four ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Add lime juice and salt to taste. Ladle into four bowls. Top with chips, cheese, cilantro and avocado.

Oh Sola Mia… A Food Writers Take On One Great Breakfast

I have two cardinal rules when it comes to writing about food:

1)   Never accept a free meal – it will cloud your judgment.

2)   If you don’t have anything nice to say, don’t say it at all.

I can’t tell you how many restaurants I have eaten at the past two years that I’ve not written about.

My goal every week is to direct you to restaurants that will make you so inspired you want to immediately run home and cook. Sola is one of them.

Not sure what came over me but I ordered two breakfasts – Huevos Benedictos and Short Ribs Benedict - and LOVED them both.

Frequently, I order two and give half to the staff in the back of the house or the people at the next table. Portion Control and everybody’s happy.

Sola’s Huevos Benedictos is my new obsession. I loved the spicy combination of the chorizo with the sweetness of the cornbread and the creamy hollandaise sauce. I was so won over by the taste, I immediately went home and made it for dinner guests that night… and they loved it.

Although having breakfast for dinner is a new 2012 trend, it’s been a main stay in my food journal for a long time. Without a doubt, breakfast is my favorite meal.

What attracted me to Sola in the first place was the story – Hawaiian chef uses local ingredients to tempt your palate – but what will keep me coming back is the fact that this is not your ordinary breakfast. Every dish that came out of the kitchen looked so delicious I made a mental note to order it the next time I come in.

I guess I'll have to book a permanent table because I am now scheduled to come back at least 11 times.

Bon Appetit!

I Feel An Oklahoma Christmas Coming On!

A Binge At The Neighborhood Bakery

I was on a mission to find a handful of great bakeries within walking distance of one another in Chicago last weekend. I needed a sugar fix.

Have you noticed lately that there are bakeries in just about every block in the city? Not just run of the mill bakeries but exceptionally good ones. The kind you would frequent every Saturday if you lived within walking or driving distance to any one of them.

I felt a sugar buzz coming on and these spots were on my splurge list before a pre-Christmas purification.

Magnolia Bakery at 108 North State

Tony Patisserie and Cafe at 65 E Washington

Sugar Bliss at 115 N Wabash

Crumbs at 346 N Clark

Sarah’s Pastries and Candies at Macy’s 111 N State Street

Each of them holds their own territory, cranking out very different specialties and have a following of regulars who are passionate about what they create.

Bon Appetit!

             

Magnolia Bakery

From that quiet corner in the heart of New York City's Greenwich Village, this bakery came on the scene in Chicago a few months back in Block 37 near Macy’s.

The Key Lime Cheesecake caught my eye and from that point on I did nothing but praise the pastry chef…and jump in. It was every bit as good as some of the best Key Lime I’ve had.

I loved the atmosphere and in particular the banana pudding that they have become so famous for.

I’ve never been a big fan of banana pudding or pie so imagine my surprise when I took on the entire carton because I could not stop eating it. What was the secret ingredient? See the recipe below. Sweetened condensed milk made this ordinary pudding really special.

I passed it to the girls at the table next door who did not order Banana Pudding but were dying to try it. The consensus was unanimous – It was every bit the frontrunner that it was cracked up to be.

Not too often does the hype live up to the reality but in this case it did.

Magnolia Bakery Banana Pudding

1 1/2 cups water

2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups heavy cream
1 (12 ounce) box vanilla wafers
4 bananas, sliced

Blend the water, pudding mix and sweetened condensed milk until well mixed.

Refrigerate at least 4 hours or overnight.

Whip the heavy cream until soft peaks form.

Fold the pudding mixture into the whipped cream until well incorporated.

In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.

Refrigerate for 30 minutes.

Note: I made this with both with Vanilla pudding and Banana Cream pudding and both were good but I give banana the edge.

Tony Patisserie and Café

Talk about a great location, this jewel is located right near Millennium Park and close to Macys.

A petite little European café, the brioche berry toast and Café Mocha were divine and proved to be a winning combination.

It was a difficult decision on what to try because everything looked like it had my name on it – in other words super rich and filled with calories.

Believe me – forget about the calories when you walk in this place. This is a cheat day because there is nothing light about any of the goodies in this place. And, don’t feel guilty. You’re doing it once a week – right?

The Brioche immediately made me think of Bread Pudding and what an  exquisite addition berries would be to the mix.

Another Bread Pudding recipe? I promise I’ll get you to love it yet!

Berry-Brioche Bread Pudding

Unsalted butter, for greasing the dish

1/4 cup turbinado sugar
2 cups heavy cream
2 cups whole milk
2/3 cup plus 1/4 cup granulated sugar
1 teaspoon kosher salt
4 large eggs
4 large egg yolks
1 1/2 teaspoons pure vanilla extract
2 cups blueberries and raspberries, plus more for serving
One 1-pound loaf of brioche, cut into 1/2-inch dice
Whipped cream, plus more for serving

Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.

In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.

In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.

In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.

Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar.

Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.

Serve with blueberries, raspberries and whipped cream.

Some foot notes on three shops that I thought were better than the average cake bakery:

Sugar Bliss

Their cupcakes are decorated with their signature Sugar Bliss bloom, a rich and creamy frosting topped with a signature dot.

These cupcakes were super moist and I pulled off just one of them. If you happen to try all 20+ specialty brands, check in with me for survival tips. I did this once and still have not recovered.

Crumbs

This stop on my binge was one of the best. 90% of these cupcakes – which also happen to be super moist and delicious – are filled.

My tiny chocolate cupcake was pumped with a white butter icing inside and was such a delight, I decided that I need to try making these in my own kitchen….a true authentication to a great cupcake.

Sarah’s Pastries and Candies

I believe in saving the best for last. My sweet tooth was on overload at this point so I ordered a Prosciutto & Fontina Cheese Brioche.

A tiny bite was sheer torture because the flavors were so exceptional. In fact, it was one of the most delicious Brioches I’ve ever had.

I’m planning on something sweeter next time With my toe in the water, I am ready to take the leap so this will be the first stop next time.