RECIPE: WHITE CHOCOLATE ALMOND BREAD PUDDING

One of my favorite flavor combinations; white chocolate and almond pair so well together. You can substitute chocolate and pecans or any flavors you like with this custard. The key to decadent bread pudding is to make sure the bread is suspended in the custard and to bake it in a covered water bath so that it helps keep the pudding moist.

White Chocolate Almond Bread Pudding is easy and always a hit!

WHITE CHOCOLATE ALMOND BREAD PUDDING

INGREDIENTS

8 eggs, beaten

1 cup dark brown sugar

1 ¼ cups granulated sugar

4 cups heavy cream

1 ½ pounds bread cubed and lightly toasted

1 cup (8 ounces) white chocolate, chopped

Pinch kosher salt

1 tablespoon vanilla

½ teaspoon Amaretto or almond extract

1tablespoon ground cinnamon

Pinch nutmeg

1 ½ cups sliced toasted almonds

 INSTRUCTIONS

For the custard: Mix all together except the almonds.  Push the cubed bread down into the mixture. It should be light on bread, heavy on custard. Let it sit as long as possible before you bake; even overnight is okay. Before baking, pull a piece of the bread apart to see if it is soaked through.

To Assemble: Use heatproof ramekins. The bread should be suspended in the custard, not dry. Start with a layer of nuts on the bottom. Using your hand, pick up the bread from the custard and add that next. Continue to layer the nuts and bread and pour custard over the top, filling about ¾ full.

To bake: Preheat oven to 300 degrees F. Use a water bath to cook the puddings so they don’t dry out. Fill a pitcher with warm water. Put the ramekins in pan with high sides. Fill the pan ½ full with the warm water but take care not to get water into the ramekins.

Cover the pan with 3 layers of plastic wrap. Don’t use foil. You need to be able to see the ramekins. If you lift it, you will remove the steam. Bake at 300 for 30-35 minutes.

Serve warm. Pour over some heavy cream flavored with a bit of Amaretto if you want or shave some white chocolate over the top. Delicious. 

PARTY THEME: CARD SHARK POKER NIGHT PARTY

So the guys asked for some new ideas for their monthly poker party. I say if it ain't broke, don't fix it. All you really need for a good poker night is a hall pass from the wife, right? Guys are so simple. (don't take that the wrong way) They don't need a lot of fluff and extra stuff for a get-together. They simply want good food, good friends, good drinks and a good hand at the card table. We can't help out with the cards but here are a few ideas to help you add some style to your next boys night in party--- complete with a stunning rack! (hey-- I'm talking about ribs)

DECORATIONS

We know you don't want to go to much trouble. But you can easily "decorate" for your party by using some of the supplies you have on hand to add a little pizzaz to your party. Dice, decks of cards, poker chips and poker accessories you can find at a party store are all easy party decorations. Use coordinating paper plates so the host home doesn't end up with a sink full of dirty dishes after the gang calls it a night. And while I usually don't like them, disposable cups are a good choice for this party. Set up your bar just like bartender does by displaying one of each type of booze and beer available. Keep the beer cold in a cooler or fridge near the action. Put out large bowls of m&m's, trail mix, peanuts, cashews, popcorn and other salty bar nibbles and provide small bowls or snack bags so the guys can mix up a bag of their favorites.

Use playing cards and card colors of red, white and black to make the room look like a poker den.

FOOD

Some of my guy friends tell me they like to cook a steak at their monthly poker shindig. They are all so "Bobby Flay" these days! Some of my more serious poker playing friends say they prefer to get something sent in so there's more time for the cards. We opted for a bit of both. We ordered ribs and BBQ pork sandwiches from a favorite rib joint. (make sure to ask for plenty of extra sauce) While waiting for those to arrive, we popped some huge potatoes in the oven to bake after rolling them in a little olive oil and kosher salt. Make a baked potato bar with all of your favorite condiments. Jalapeno peppers, shredded cheese, sliced olives, sour cream, bacon bits, etc can be put in small bowls so everyone can build their own super spud. Next, mix a tossed salad or cut a head of iceberg into wedges---men always love the iceberg wedge! Top it with bacon crumbles and bleu cheese dressing. For dessert, we ordered the world's best homemade lemon meringue pie from our rib joint. If you aren't that lucky, keep it simple. A scoop of ice cream on a warm brownie with a little hot fudge sauce is perfect. Pizza, pasta, good dogs or brats, or meatball sandwiches are all safe bets to keep the guys happy on poker night. 

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THE ENTERTAINMENT

Have video games or your Wii system ready to go when there's a break in the action. Other than that, it's all poker--- all night!

Make sure to have a cab company's number readily available in case over-served guests need a ride home after the party is over.

RECIPE: POTATO AND ONION GRATIN; COMFORT FOOD TO FEED A FEW OR A CROWD

I love recipes that can feed a few folks or easily expand to feed an army on the cheap. Well, this is one of those dishes, it is comforting, delicious, so easy to make... best of all, it's so affordable, you can feed a huge crowd for not very much money. Yes, Parmegano-Reggiano is expensive so substitute something else if you must. This is really one of those recipes you will go to time and again. You remember how Bob Tuschman, the head honcho at Food Network said my food was like hot cocoa and warm flannel pajamas? Well, this dish is just that. Get ready to blow the diet; you might eat the whole thing!

Easy and affordable, a potato and onion gratin can feed a few people or a huge crowd!

POTATO AND ONION GRATIN

Serves 6   Prep: 15

Bake: 1 hour

 INGREDIENTS

3-4 large potatoes, peeled and sliced about 1/4 inch thick

1 medium yellow onion, sliced extremely thin

1 tablespoon unsalted butter, at room temperature

1 ½ teaspoons Kosher salt

½ teaspoon white pepper

¼ teaspoon ground black pepper

¼ teaspoon freshly grated nutmeg

3 tablespoons grated Parmigiano-Reggiano cheese plus 2 tablespoons for the top

3 tablespoons grated Gruyere cheese or any other cheese that melts nicely

1 cup heavy cream

1/4 cup milk (use low fat or whole, it doesn’t matter. I use 2%)

INSTRUCTIONS

Preheat oven to 350° F

Slice the potatoes and rinse. Keep them in water until you assemble the dish. Mix the salt, pepper, and nutmeg together in a small bowl. Set aside.

Liberally grease the bottom of a 12-inch casserole or gratin dish with the butter.

Drain the potatoes. Blot excess moisture with a paper towel. Arrange a layer of potatoes, overlapping them slightly on the bottom of the dish. Season with thesalt and pepper mixture. Add a very thin layer of onion, do not overlap. Add half of the cheese. Add another layer of potatoes. Season each potato layer with the salt mixture. Add the remaining cheese on top. There should be at least three layers, ending with the cheese on top. You may have more, depending on the size of the dish you used.

Mix the milk and the cream together. Carefully pour the cream mixture into the dish, taking care not to pour on the top of the cheese so that it goes down into the bottom of the dish. NOTE: You may not need the full 1 1/4 cups, based on the size dish you use. AND you can always omit the milk if you want a richer sauce.

Bake for 1 hour or until the potatoes are very soft, the milk is absorbed and the top is golden brown and delicious. It tastes best if allowed to sit for 5-10 minutes before serving.