Posts tagged ‘milk’

Bread Pudding with Pineapple and Raisins smothered in Tequila Sauce

Prep 15 min  Bake 35 min  Eat 50 min

Bread Pudding with Pineapple, Raisins, Pine Nuts and Tequila Sauce

Bread Pudding with Pineapple, Raisins, Pine Nuts and Tequila Sauce

This bread pudding is addictively good.  I’ve served it three times now and no one can resist.  Maybe its the gooey center formed from the custard. The fragrance from the vanilla and baking bread or the sweetness of the pineapple and golden raisins. Perhaps its the syrupy tequila sauce.  It’s the kind of dessert that when you offer seconds to guests, they will accept with a bit of guilt on their face.  Don’t have this around if you are on a diet.  Make it for company and make only what you can eat, because the rest is going to disappear into your own tummy, unless you have lots of willpower. (more…)

June 19, 2014 at 8:47 am Leave a comment

Mac, Ham and Cheese

Mac, Ham and Cheese from "Mo' Macaroni and Cheese" eBook.

Mac, Ham and Cheese from “Mo’ Macaroni and Cheese” eBook.

Can You Ever Have Too Much Mac and Cheese?

“We don’t think so. Macaroni and cheese is America’s comfort food. And to prove it, here’s a collection of 30 tried-and-true mac and cheese recipes from the Food Bloggers Los Angeles, a group of more than 100 Los Angeles-based bloggers. “ (more…)

May 8, 2014 at 11:23 am 2 comments

Fig Balsamic Drizzle tops 15-minute Salmon.

Salmon with Balsamic & Pesto Drizzles.

Salmon with Balsamic & Pesto Drizzles.

Making a syrupy balsamic vinegar has been on my to-do list for awhile.  When planning our April Spring Entertaining class, I wanted to take something simple and make it grand, so dressing up this super simple salmon dish with balsamic and pesto drizzles seemed like a great way to show off for company.  But the balsamic I had purchased just wasn’t syrupy enough, even the $20 bottle of Fig Balsamic I bought at the Olive A’Sudden store on my last visit to Palm Springs.  While it tasted heavenly, I was going to have to reduce it to the consistency I was looking for. (more…)

April 23, 2014 at 11:50 am 5 comments

New England Clam Chowder

Clam Chowder

New England Clam Chowder

Who doesn’t love a good New England Clam Chowder. Creamy.  Salty, from the sea. Smooth, with chunks of meaty clams and the surprise as you bite into America’s favorite vegetable, the lowly potato. (more…)

February 4, 2014 at 9:02 am 3 comments

Throw a Pizza Party with a one-minute pizza dough.

Arugula Pizza IMG_7560 10-13Take a look at the fabulous pizzas we made in our Pizza Party Cooking Class! Armed with my one-minute Pizza dough recipe,  we sampled some creative new ideas to add to my pizza repertoire.

It’s difficult to say which was my favorite,  They were all delicious and beautiful works of art on a plate…or a pizza paddle. (more…)

October 24, 2013 at 9:23 am 2 comments

Mesa Grill’s Blue and Yellow Corn Muffins

Blue & Yellow Muffin Baked 5492  550One of the ingredients that defines Southwestern cuisine is its blue corn.  That’s why I knew we had to make these Blue and Yellow Corn Muffins from Bobby Flay’s Mesa Grill in our Southwestern Fiesta Cooking Class. (more…)

May 23, 2013 at 9:29 am 5 comments

How to make Chai Tea Lattes at home for pennies.

Chai Tea Cover 4-13I am new to Chai Tea Lattes.  I am not a coffee drinker, so I rarely go into Starbucks.  I know…I’m unusual.  So what else is new? When I do enter a Starbucks, I will purchase a cup of mint tea. But since our Indian Street Food Cooking Class, I’ve discovered Chai Tea Lattes.   Make it hot and add whole milk and a little sugar.  Nice!  It does have caffeine, which I don’t do, but on occasion, I would like to enjoy a cup of this unique beverage. (more…)

May 2, 2013 at 10:53 am 2 comments

Corn Chowder – Vegetarian, with Bacon or Salt Pork

Corn Chowder - Vegetarian, with Bacon or Pork Fat

I’ve made this Corn Chowder three times since the beginning of the new year. It’s that good!   I vary it a little each time.  That’s the beauty of it.  I can make it strictly vegetarian, which we did at our Soups, Stews & Bread class in January.  When I make it at home, I start with either bacon or bacon fat or salt pork.  I love the taste of bacon in soups! (more…)

February 19, 2013 at 8:57 am 2 comments

Yam and Swiss Chard or Kale Gratin

Yam & Swiss Chard Gratin Cover 11-12It was a KalePalooza at our January Food Bloggers of Los Angeles event.  I decided to repurpose my Yam & Swiss Chard Gratin I made for Thanksgiving and put a Kale twist to it.  It is delicious either way.  Sweet yams, cheese and a bechamel sauce make this dish irresistable.  You can make this as a holiday side dish, a vegetarian dish or a winter main dish.   I served this dish at Thanksgiving and even yam-haters enjoyed it.  Now that it is January and healthy food is on everyone’s mind, eat more yams – heck, it is a Superfood. (more…)

January 24, 2013 at 10:54 am 6 comments

Blueberry Bread Pudding will be a hit at your Holiday Brunch

Cover Plate 11-12Make this dish for your next holiday brunch!.  I promise it will be a huge hit and look how pretty it is on top of it!  Serve it with a salad and some virgin or champagne mimosas as I did and you are good.  I served this Savory Blueberry Bread Pudding with a Sweet Blueberry Sauce to about 40 people after our church service and these were the honest comments I got.

“I’m not a huge blueberry fan, but that was outstanding.”

“Loved the fact that it was vegetarian and something new and different.”

“It was a surprise, because of the fact that it wasn’t sweet but tasted delicious.”

“Light, but satisfying.”

“I appreciated that the topping had the sweetness, while the bread pudding was savory and it allowed me to adjust my sweetness level.”

“It was a wonderful way to eat blueberries.” (more…)

November 30, 2012 at 10:19 am 2 comments

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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