Saturday, December 12, 2009

Yep I am in Party mode...

and that means I ran around today like a chicken with my head cut off, yelling at the hubby and kids, I know I can be a raving bitch, especially when there are things to be done and they are sitting on their asses not helping.  Do not worry girls everything is fine as long as you don't go upstairs, he he.  So here is what I am serving tomorrow and yes I went overboard again like always, who would I be if I didn't.

Eggplant and Roasted Red Pepper Crostini
loaf French or Sesame Semolina bread, sliced 1" thick

extra-virgin olive oil
large garlic clove, halved lengthwise
Eggplant & Roasted Red Pepper Topping
medium eggplant, unpeeled
red bell pepper
garlic cloves, unpeeled

extra-virgin olive oil
tablespoon balsamic vinegar
tablespoons chopped fresh oregano

salt and freshly-ground black pepper, to taste
Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
Preheat the oven to 450° F. Rub the eggplant, pepper, and garlic with a little olive oil and place them on a sheet tray lined with aluminum foil. Roast the vegetables in the middle of the oven, turning occasionally, for about 40 minutes. The pepper should be charred and the eggplant completely soft.
Allow the vegetables to cool, then peel the skin off the pepper, discarding the stem and seeds. Put the roasted pepper in a food processor. Coarsely chop the eggplant, discarding the stem, and add it to the processor. Squeeze the garlic out of the skins into the processor. Add the vinegar, oregano and 1/2 cup of olive oil; season with salt and pepper. Pulse until combined but still somewhat chunky. Spoon a tablespoon of the mixture on the garlic crostini.

Panettone Bread Pudding with Cinnamon Syrup
Recipe courtesy Giada De Laurentiis, 2007

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
40 min
8 servings


Cinnamon Syrup:
  • 1 cup water
  • 1 cup (packed) dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon

Bread Pudding:
  • Butter
  • 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar

To make the syrup:

Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Asian Meatballs
1 Pound of Ground Beef
1/2 cup of finely chopped water chestnuts
1/3 cup of plain bread crumbs
1/4 cup of milk
1 tablespoon of soy sauce
1/2 garlic salt
4 medium green onions
1 egg slightly beaten
1/2 cup of BBQ sauce
1/4 cup of plum sauce
2 tablespoons of Hoisin sauce

Heat oven to 375 degrees spray pan with cooking spray.  Mix beef, water chestnuts, bread crumbs, soy sauce, milk, salt, green onion and egg in large bowl and into 36 meatballs, place on pan. Bake uncovered 25 to 30 minutes until meatballs are pink in center and juice runs clear.

Spray slow cooker with cooking spray place meatball in in there.  Mix together remaining ingredients and gently cover meatballs.  Cover and cook on low heat setting for 2 to 4 hours.  Meatballs will hold on low heat setting for two additional hours.

Sorry I don't have any pictures of these recipes right now but I will take some tomorrow.  Until then, I am relaxing until the meatballs get done with a Blue Moon ale and then I am putting my tired ass to bed. 

1 comment:

Kimmie said...

Can't wait, it all sound so YUMMY!


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