Archive

Tag Archives: dairy

Bread Pudding with Rhubarb Sauce

Community meeting training dinner, 4/23/12

Beautiful? Not quite. Delicious? Definitely.

Bread Pudding
Bread pudding is incredibly easy to make, and the results are delicious. It’s also a great way to use up old, stale bread. You can use wheat bread here for a little extra nutrition in your dessert.

  • 2 cups 2% or whole milk
  • ½ cup brown sugar
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 cups bread, torn into small pieces (use any leftover stale bread you have)

Preheat oven to 350 degrees. Grease a 1 ½ or 2 quart sized baking dish or casserole.

In a large bowl, whisk together all ingredients except for the bread. Place the bread in the casserole in an even layer. Pour the milk mixture over the bread. Press the bread gently to help it absorb the liquid, then allow to sit for 10-20 minutes.

Bake for 45-50 minutes, until no longer liquid in the middle. Serve warm.

Rhubarb Sauce
Use this sauce with the bread pudding, or use it to top yogurt, ice cream, or anything else you’d like.

  • 4 cups rhubarb,* chopped into ½ – 1 inch pieces
  • ½ cup plus 2 tablespoons water, divided use
  • ½ cup sugar (more if needed)
  • 1 teaspoon cornstarch

In a large pot, combine rhubarb, ½ cup water, and sugar. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until rhubarb is completely tender and falling apart. Taste the sauce, and add more sugar if it’s too tart.

In small bowl, combine cornstarch with remaining 2 tablespoons water. Stir well, breaking up any cornstarch clumps. Add the cornstarch mixture to the rhubarb and return to a boil for 1 minute, stirring. The sauce will thicken.

Remove from heat. Allow to cool at least slightly before serving.

Note: if you want a smooth-textured sauce, you can blend the finished sauce with a blender, immersion blender, or food processor. Always be careful when blending hot liquids, since they can splash and burn you.

*Rhubarb is a perennial that will keep producing tasty stalks year after year in your garden.

Creamy Pasta with Asparagus

Committee meeting working lunch, 4/19/12; Community training dinner and demonstration 4/23/12

Note: the longer this pasta sits, the clumpier it gets. But it's delicious at any time and temperature.

Adapted from Bon Appetit
Total time to make this recipe: only what it takes to boil the water, make the pasta, and stir. You can use whatever fresh seasonal vegetables are available in this recipe. Asparagus is great, but so are peas, green beans, zucchini, spinach, or anything else you have. Boiling times will vary for different vegetables, so you may need to add them to the pasta earlier or later. Zucchini and spinach can go in raw with the hot pasta.

  • Salt
  • 1 pound pasta, medium-sized shape like rotini, penne, or medium shells
  • 1 pound asparagus (or substitute another fresh, seasonal vegetable – see note above)
  • 5 oz cream cheese (or use ⅓-less-fat cream cheese [called neufchatel cheese] or goat cheese, if available)
  • ¼ cup shredded parmesan cheese
  • 2 tablespoons olive oil (you can substitute melted butter, if needed)
  • 1 lemon, zest (grated peel, yellow only – no white part, which is bitter) and 1 tablespoon juice
  • 2 teaspoons chopped fresh basil, dill, or tarragon
  • ½ teaspoon black pepper, preferably freshly ground

Set a large pot of salted water on the stove and bring to a boil.

Meanwhile, prepare the asparagus: snap off the bottoms of the stalks (they are tough, so just break off about 1-2 inches – it should snap naturally). Discard the bottoms, or save them for the next time you are making a chicken or vegetable stock. Chop the stalks into 1-2 inch pieces, about the same size as your pasta shape. If using another vegetable, cut it into bite-sized pieces.

When the water comes to a boil, add your pasta. Set a timer for 3 minutes less than the cooking time suggested on the package. While pasta cooks, prepare the sauce: in a large bowl, place the cream cheese, parmesan cheese, lemon zest and juice, chopped herb (basil, dill, or tarragon), and black pepper.

When timer goes off, add the chopped asparagus to the pasta and reset the timer for 2-3 minutes. Use a ladle or measuring cup to remove ½ cup of the pasta water, and add this hot pasta water to the sauce ingredients in the bowl. Whisk everything together to make as smooth a sauce as you can (some lumps are fine – the hot pasta will melt them).

When the pasta and the asparagus are tender (taste them to make sure), drain them together. Add the hot pasta and asparagus to the bowl with the sauce. Toss or stir to coat evenly. Taste, and add additional salt and pepper if needed.

Serves 6-8.

Rice Pudding

Committee meeting working lunch, 3/22/12

Rice pudding is a cheap and simple dessert, plus, it’s a good way to use up leftover rice. Using brown rice is a great way to work whole grains into your diet.

  • 2 cups cooked rice, white or brown, any variety (leftovers is ideal)
  • 3 cups milk
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ cup raisins, optional

Combine all ingredients except raisins (if using) in a large pot. Bring to a boil, then reduce heat to a simmer and cook until the pudding is thickened and much of the milk has been absorbed into the rice, about 30 minutes.

Serve warm, room temperature, or cool. Top with raisins, if desired.

Yield: 6 servings

Yogurt Pound Cake with Strawberry Swirl

Community training session demonstration dinner, 3/12/12

This cake is very tasty and adaptable. In fact, it’s a more basic version of this grapefruit yogurt cake. The cake is very simple to make and doesn’t require a mixer.

Adapted from Dorie Greenspan

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • ½ cup plain yogurt (if you can only find vanilla, see substitutions below)
  • 1 cup sugar (3/4 cup if using vanilla yogurt)
  • 3 large eggs
  • ¼ teaspoon vanilla extract (omit if using vanilla yogurt)
  • ½ cup canola or vegetable oil
  • 3/4 cup frozen and thawed or fresh strawberries, mashed into a chunky puree

Preheat oven to 350 degrees. Grease a loaf pan or 11” x 7” sheet pan with oil or butter.

In a medium bowl, mix together flour, baking powder, and salt.

In a large bowl, mix thoroughly to combine yogurt, sugar, eggs, and vanilla. Then add the flour mixture and stir or whisk to combine. Then, using a rubber spatula, fold the oil into the batter. To fold in, place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.

Pour half of the batter into the prepared pan. Then add the strawberry puree. Add the remaining batter on top.

Bake for 50-70 minutes for loaf pan or 25-35 minutes for sheet pan, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in pan 10 minutes, then remove from pan to cool completely before slicing.

Yield: 1 loaf


VARIATION – PLAIN POUND CAKE: This cake works great without the strawberries, too. Just bake as directed without adding the strawberries. Cooking time will be slightly shorter. Try using plain pound cake in these fruit, yogurt, and cake parfaits.