bread pudding.

I think there are probably a lot of people out there who hate bread pudding. Something about the texture, or so I've heard. I am not one of them. Chelsea's mom makes amazing bread pudding, and I would love it if she gave me the recipe. It has explosions of rum and chocolate that are surreal. However, back on track, I started this past week with loads of baking. However, none of it turned out that well. Until tonight!! I was severely lacking on ingredients, and though pancakes made with yogurt instead of milk are QUITE delicious (I would suggest this for anyone making pancakes from scratch any time soon), banana muffins do not quite have a muffin consistency when made with yogurt. In fact, they were more like banana bricks. Then I tried to make cardamom bread, the quintessential holiday bread in any Scando household... but I did not have Emily Peterson's recipe and thus the recipe I used sucked. Actually, the recipe may have been alright, but my oven is always too hot and the bread was dry. In addition to dry bread and dense muffins, I made some pretty decent herbed bread (recipe to come later after I perfect it), cranberry sauce that was a bit of alright, and tonight- BREAD PUDDING. I completely made up the recipe using what I had in the house and if I had ice cream right now I would probably eat the whole pan. Well, maybe not the whole pan. But if you are lacking on ingredients and you have some stale bread- you should def try this. The pudding is probably more delicious than usual because it uses my dry cardamom bread, but I'm thinking if you just use stale white/wheat bread and add cardamom or cinnamon, it might have the same effect. 

Cheap Loner's Bread Pudding

6 tbs butter

1 c brown sugar

1 1/2 c buttermilk (this was all I had, but you can use 1/2 and 1/2, milk, or whipping cream, 

depending on your desired creaminess)

2 tsp vanilla

2 eggs

6-7 cups dry/stale bread cut into 1" cubes (cardamom/wheat/white...don't use something tangy

like sourdough)

*If you are not using cardamom bread, I would suggest you add 1 tsp cinnamon or 1/2 tsp cardamom depending on your preference of spice (or both for a real whammy)

Preheat oven to 325

Melt butter in saucepan, add brown sugar and cook on medium/low until it becomes carmel-y in color and sugar appears to be melted. Take off heat and whisk in milk and vanilla. Let cool a bit (10 minutes). Whisk eggs in a separate bowl, add caramel milk mixture to eggs and stir. Add dry bread and stir until bread appears to be soaked (I like to smush it all down and really make sure it's soaked). Let sit for about 20 minutes so that bread becomes soft and soaked through. 

Bake in your desired baking dish, I used a circular cake pan. I think anything would work, as long as it's not too tall, like a square 10"x10", 2 loaf pans, pie tin, etc. Cook until fork inserted in middle comes out clean, about 30-40 minutes. 

And then my cranberry sauce....because I am the only person in my family who really likes it, it is the only thing I actually made and ate for Thanksgiving. The remainder of the afternoon was spent tending tables and scraping the sticky remains of mashedpotatosweetpotatogravy off of hundreds of plates and opening wine bottles with said sticky hands. 

Orange you a Cranberry? 

1 12-oz bag cranberries

1/2 cup white sugar

1 cup orange juice

1-2 asian pears, peeled and chopped

1 tsp cinnamon

In a small pan/wok, heat sugar and orange juice until sugar is melted. Add cranberries, cinnamon, and pears and stir occasionally over medium heat until cranberries have popped and sauce becomes thick. Let cool to room temperature and chill. 

cookie monster

if ever there was a character to describe my general being, i think the cookie monster would be it. crumbs flying out of my mouth, gobbling three at a time, i can identify with the poor, grubby blue monster. i mentioned in the previous post that i made dough last week, only entirely consume it in the course of three days. only one actual cookie was made from the batch. well, after three hours of raking the leaves around the hotel, i decided it was about time to try it again. yes, raking leaves. the job these days tend to lend itself more towards hard manual labor than waiting tables, as there aren't any tables to be waited upon. so i volunteered to add more hours to my schedule, and leaves were today's chore. i think i surpassed all of the times i have raked in my entire life combined (which isn't really that hard to do when you have brothers). but i took it in good spirits, dancing away on  the front lawn to devotchka as engines rolled by. later, when my nose wouldn't stop running and my back had a definite crick, i got my free cup of soup for the day and went back home to make some cookies. nothin' better to warm you up on a cold day! well, maybe a snuggle under a down comforter, but that's besides the point. i have for you, delicious oatmeal cookies: 

Best Damn Chewy Oatmeal Cookies I've Ever Had

3 cups oats

1 cup all purpose flour

1/2 cup wheat flour

1 tsp salt

1/2 tsp baking soda

2 sticks butter, softened

1 1/4 cups packed brown sugar

1 egg

1/4 cup honey

2 tsp vanilla

optional add ins: 

1/4 shredded coconut

bag of chocolate chips/chunks

1 cup crystallized ginger (this sounds DELICIOUS, but I don't have any)

- In a bowl, mix butter and sugar. Add egg, honey and vanilla. When mixed thoroughly, add dry ingredients. Bake at 375 for 15 minutes. However, for chewier cookies, watch them closely after 10 minutes. This makes A TON of cookies, so I cut the recipe in half. 

squashingly delicious soup, thai thirsty soup, and ameri-mex pie

Okay, so I didn't write for a few days, and now the things are just piling up!! In addition to these random creations, I also made some whole wheat cinnamon rolls (that did not end up that fabulous, I just really wanted some cinnamon rolls) and some oatmeal cookie dough (of which I ate as dough consistently for three days and then finally decided to make the last bit into a cookie...and it was actually really good! Damn myself for getting sick on dough.)

Not to waste any time: 

This first recipe was

 featured in the Interlake (aka Flathead Valley newspaper that usually features such mi

nd-altering cover stories as "Black bear spotted near Whitefish Lake, later could not be found"). However, and this will be a trend in all of my creations, I did not have all the necessary ingredients. So I compromised. And I liked my result! So I'm just going to include mine. If anyone is interested in the real one, lemme know~

Squashingly Delicious Soup

3 tbs butter

3 cups butternut squash (cubed)

1 1/2 cups onion (chopped)

3 large carrots (chopped)

2 medium red potatoes (chopped)

1 medium Granny Smith apple (chopped)

1 tsp cinnamon

1 tsp rosemary

1/2 tsp thyme

1/2 tsp sage

3-4 cups chicken broth

 (or 4 cups water and 3 bullion cubes)

1/2 cup apple cider/juice

1/2 cup whipping cream

Melt butter in a large pot over medium-high heat, add vegetables and saute for about 10 minutes. Add apple and spices, mix. Add broth/water+bullion and cider, bring to a boil. Let simmer for about 30-45 minutes, or you know, however long you want. For a more pureed soup, stick in the blender for a minute. As I have no such luxuries here, I just used a potato masher until everything was all blendy. Before you want to serve, add whipping cream and bring back to a simmer. Add more spices if you feel like it!

So this is probably a more Vietnamese soup than Thai...but I'm calling it Thai because it uses this spice I found in Missoula at this fabulous spice/tea store called "Thai Spice". I wasn't sure what it would taste like, but it's delicio

us! Unfortunately, I can't relate to you what exactly it's components are to this spice besides ground hot pepper...as when I inhaled it I choked for a good 10 minutes. 

 

Thai Thirsty Soup 

(so titled because if you leave it over night, the noodles drink up all the broth)

2 tbs vegetable oil

1 small red potato (cubed)

1/2 small yam (cubed)

1 egg

4 leaves bok choi (chopped or however you like 'em)

3 teaspoons Thai seasoning

1 teaspoon curry powder

3 cups water

 4 tbs whipping cream

dash of red pepper flakes

salt to taste

rice noodles (about 2-3 servings)

Saute oil and potatoes about 10 minutes in a wok, add egg until cooked through. Add bok choi, seasonings, stir. Add water and let simmer for a good 30 minutes, then add whipping cream and pepper flakes + salt to your liking. Finally, add rice noodles and cook for about 7 minutes (don't want them in there too long, or they'll steal all the broth!) 

Last, and probably least, we have tonight's creation. I was craving something Mexican, but definitely did NOT have the adequate supplies. So this is what I came up with. It is extremely easy. Painfully easy, actually. It wasn't super flavorful, but that's what you get for using ingredients from Target. If I did it again I would want to include some cumin, guacamole on top, and some cilantro. That would make it even tastier. 

Ameri-Mex Pie 

(because let's face it, the only real Mexican food you'll ever get is in Mexico. Or Chicago.)

In a saucepan, saute the following: 

1 can pinto beans (drained and rinsed, it grosses me out when canned beans froth)

1 Roma tomato (chopped)

1/4 large onion (chopped)

1/2 green pepper (chopped)

3 cloves garlic (minced)

1/2 jalepeno pepper (minced)

1 serrano (or other chili pepper) (minced)

What was left in my jar of salsa (but you could very well use up to a half jar, if you have it)

Then, in a pie or other circular pan, layer: 

Corn tortillas

Bean mixture

Blend of pepper jack and sharp cheddar cheeses (about 3/4 cup per layer)

You should be able to repeat this layering twice, with a final layer of corn tortillas on top. Slice another Roma tomato on top and cover with cheese. Bake at 325 for 30 minutes. 

 

thailicious in weirdland

Last week I had the pleasure of having two days off in a row, so I planned to make an excursion. Not a huge excursion really, but more of a "hey i should go to town and not waste gas driving home" type of excursion. Unfortunately, my plans to go to town did not stay hidden long, as I was soon harassed (well, maybe that's an exaggeration, I was asked nicely) if I could take Nomad to town. Now, Nomad is another dorm mate. And actually, until this week, he was my only other dorm mate. I've known his presence for some three years now, as he seems to flop around the park much as I do. However, as his name implies, he has been doing so for approximately the last 30 or 40 years. Pendragon, his last name, is only slowly revealing itself to me. I'm thinking it has something to do with PC gaming, as "that is really all I do" (direct quote).I have been told that if asked how he is doing, he will often respond with, "I am sorry, but I must ask you not to intrude on my personal life." I have tried a number of times to evoke this response, but have been ignored. I will persevere! 

Weirdness aside, we actually had quite a nice drive to town. We both grew up in big cities and have somewhat similar liberal ideals, so we could talk about something (though he grew up in the 1960's in Harlem). Though by the time I got to town, I realized how annoying it is to have someone else to attend to. I managed to drop him at the library for a while and go get some necessary items- and discovered a Thai grocery store!! In Columbia Falls! I was ecstatic. So was the shop owner, actually. Upon entering she shrilled a welcome greeting from the back of the store and didn't stop talking to me the entire time I was in there. I bought quite a few items, produce and spices, and even picked up some lunch from the little cafe she has going on there (delicious). 

The most immediate delicacy that I wanted to dive into was my Ma

saman Curry Paste. Though you CAN make Masaman curry completely from scratch, lets face it... it's easier when there is a pre-made paste. HOWEVER, you can make Masaman curry with any type of curry paste (red, green, specialty) it just depends what you add to it. Masaman curry is usually a sweeter curry, but I (of course) like to make it very spicy as well. Here is what I came up with: 

Veggie Masaman Curry with Fake Crab (because it's cheaper)

3 tbs curry paste (masaman if available)

3 tbs vegetable oil

7-10 oz fake crab (or real, if you like)

1 small head bok choi (leaves separated and cut down) 

1 medium head broccoli (chopped)

1 medium onion (chopped)

1-2 medium potatoes, peeled and chopped

1 can coconut milk

1 1/2 cups water

4 tbs fish sauce

3 tbs brown sugar

3 tbs garlic paste or other such garlic-y sauce/spice

red pepper flakes for spicyness

rice noodles

This is super easy: 

- Saute curry paste and oil about 1 1/2 minutes

-Add crab, saute about 3 minutes more

-Add all veggies, saute about 3 minutes more

-Add coconut milk, water, sugar, garlic

-Let simmer for at least 30 minutes, until sauce starts to thicken. If it gets too thick, add more water. Add chili flakes whenever you like to increase spiciness. The longer you let it simmer...the tastier it will be! 

-Pour curry over rice noodles! 

the decision.

I have decided, after little trial and tribulation, to create another winter blog. Though I am sorry to say that I will not be in the far away land of Nepal, to many friends and family it probably seems like I am just as far. Living in the town of Essex, Montana (pop. 30) for the past three weeks has proven to be the most self-reflective and creativity-inducing time I have experienced since forcing myself to work on my senior show during the midnight hours in the St. Olaf Art Department three years ago. I have started so many projects this month I can't even keep track. Hopefully I can finish one. 

While working on one such project last week, I had the sudden urge to bake butter biscuits. Not one to dismiss such an impulse, I immediately dropped what I was doing and made some. And then I thought... hm. What if I kept track of what I ate this winter? Not like one of those creepy food diaries, but more of an interactive-multimedia-cookbook. I'm not sure if anyone will read this besides my mother and perhaps Rebecca or Emily or Chelsea, but if it were only for those few people and myself I would do it. 

Let's face it. I love to cook. Mostly because I love to eat. But I only like to eat good food (and who doesn't). And I think there might be some really interesting things that happen in the world of food in Essex come January. When the roads have two feet of blowing snow and I must resort to the random supplies that The Halfway House (no, not that kind of halfway house, it's a cafe down the road) can provide me with. I'm excited. There might even be some tales of other meals or happenings. And I would love it if others would provide as well. Good and bad, palate-pleasing/cleansing/horrifying. I want to hear it.