Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Saturday, May 1, 2010
Mother's Day 2010
We are doing Mother's Day a weekend early because my parents will be out-of-town for my sisters graduation from her Masters Program! So this menu was made from things my mom asked for: Giada's Parmesan & Breadcrumb baked mashed potatoes, her recipe for Stuffed Porkchops, Green Bean Casserole and for dessert what I am hoping is a wonderful recipe from Paula Deen, Chocolate Bread Pudding. She did not request but I know this is one of my mom's favorite desserts! I will update after tomorrow with pictures, but for now here is the world's best potatoe recipe from Giada!
Baked bread crumb and parmesan mashed potatoes
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
I also made my Mom's Peachy Stuffed Pork Chops and the good old Green Bean Casserole!
Paula Deen's Chocolate Bread Pudding
1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Pecan Rum Flambe Sauce, recipe follows
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.
In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.
Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
Pecan Rum Flambe Sauce:
1 stick butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup dark rum
In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.