My potato babies waiting to cook it up at Disneyland.
The array of celeb chefs was very impressive.
The potato babes and I had wonderful help.
Disney's California Food and Wine Festival was a blast. I absolutely loved it and am hoping to be asked back! My demo crowds especially loved the Bread Pudding with Caramel Sauce and the Roasted Cauliflower Linquini from The Entertaining Encyclopedia. They asked if I would post the recipes on my blog...my wish is their command.
Pear Bread Pudding
SERVES 6
This sweet dessert is out of this world when served with warm caramel sauce.
Tips
Italian-style loaf bread works best for this recipe. A standard sandwich bread doesn't have enough backbone to hold up during baking.
If making a double batch of this recipe, bake it in a lasagna or roasting pan and increase the baking time to 55 to 60 minutes. If you need more servings, make double batches and rotate baking dishes in the oven partway through to ensure even baking.
• 13- by 9-inch glass baking dish or ceramic casserole, generously buttered
1⁄2 cup all-purpose flour
1⁄2 cup granulated sugar
1 tsp ground cinnamon
4 eggs, beaten
1 cup heavy or whipping cream
1⁄4 cup butter, melted
1 tsp almond extract
1⁄2 tsp vanilla extract
1 lb firm ripe pears, peeled and chopped
1 loaf Italian bread, crusts removed, cut into 1-inch pieces
2⁄3 cup caramel sauce, warmed
In a large bowl, using an electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, almond extract and vanilla until well combined. Fold in pears and bread.
Pour into prepared baking dish, cover loosely with foil and let stand for 15 minutes. Meanwhile, preheat oven
to 325°F.
Bake, covered, in preheated oven for 30 minutes. Remove foil and bake for about 15 minutes or until top is golden brown.
Scoop into dessert dishes and drizzle with caramel sauce.
Easy Extras
Garnish each serving with a few raspberries or sliced almonds.
Stir in 1 cup semisweet chocolate chips, white chocolate chips or butterscotch chips with the pears.
Roasted Cauliflower Linguini
SERVES 6
This dish is rich and delicious. Roasting the cauliflower gives it a slightly sweet, nutty taste that is perfectly complemented by the salty bacon.
Tips
If you prefer, you can use 3 thinly sliced medium leeks, white and pale green parts only, in place of the green onion.
You can replace the pastry with the same amount of chopped fresh sage.
• Preheat oven to 375°F (190°C)
• Rimmed baking sheet, sprayed with nonstick
cooking spray
1 head cauliflower, cut into florets
6 tbsp olive oil, divided 90 mL
Salt and freshly ground black pepper
11⁄2 lbs linguini pasta
1 red onion, thinly sliced
4 cloves garlic, minced
11⁄2 cups heavy or whipping (35%) cream
1 cup reduced-sodium chicken broth (approx.)
1⁄4 cup freshly grated Parmesan cheese
Pinch ground nutmeg
1 lb bacon, cooked crisp and crumbled
2 tbsp chopped fresh flat-leaf (Italian) parsley
Additional freshly grated Parmesan cheese
On prepared baking sheet, toss cauliflower with 2 tbsp of the oil and spread out in a single layer. Season to taste with salt and pepper. Roast in preheated oven for 30 minutes, turning several times, until golden. Set aside and keep warm.
Meanwhile, in a large pot of boiling salted water, cook linguini according to package directions. Drain and toss with 2 tbsp of the oil. Return to the pot and
keep warm.
In a medium saucepan, heat the remaining oil over medium heat. Sauté red onion for about 5 minutes or until starting to turn golden. Add garlic and sauté for 2 minutes. Add cream, stock, Parmesan and nutmeg; increase heat to medium-high and bring to a boil. Immediately turn off heat and stir until cheese is melted and sauce is smooth. Season to taste with salt and pepper.
Add cauliflower, bacon and parsley to linguini. Pour in cream sauce and toss to coat, adding more stock if linguini appears dry. Serve sprinkled with Parmesan.
Variation
Add 1 cup thawed frozen petit green peas with the garlic.
Recipes courtesey of Robert Rose Publishing
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