Food, Recipes

Cinnamon Bread Pudding

Last year, we had our first-ever Thanksgiving at home and I made it all myself (except for Kathy’s wonderful Poached Pears in Red Wine Sauce). She just hit me up for my cinnamon bread pudding recipe, so here goes:

Cinnamon Bread Pudding

Ingredients:

  • 8-10 slices of cinnamon swirl bread, cubed (I use 10 slices of Pepperidge Farm)
  • 2 tablespoons melted butter
  • 3 eggs
  • 1¼ cups milk
  • ¾ cup heavy cream
  • ¾ cup white sugar (can substitute in some brown if you’d like)
  • 1 teaspoon vanilla extract

Directions:

  • Preheat oven to 350ºF
  • Put cubed bread in 8-inch square pan
  • Drizzle with melted butter
  • Mix eggs, milk, sugar, and vanilla
  • Pour egg mixture over bread
  • Push the bread down and let absorb
  • Bake for about 45 minutes. The top will brown a bit and it should spring back when poked.

Unfortunately, I didn’t get any dessert pictures on Thanksgiving, so here is an approximate idea of what it will look like:

Cinnamon Bread Pudding

Cinnamon Bread Pudding

Enjoy!

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Food, Photos, Travel

Happy 14th No. 25-52

Ye Olde Union Oyster House

ye olde Union Oyster House

I should explain – I’m not actually very good with “important dates” in relationships, but in the course of making fun of myself for it, we started remembering and sometimes doing something for our “special day”. Of course, I didn’t remember what day it was until after dinner, so all of our awesome adventures were just a coincidence, but it’s the thought that counts!

This particular 14th, we happened to be in Boston, and decided that it just wouldn’t be a trip to Boston without eating seafood, specifically from the oldest continuously operating restaurant in the U.S. – the Union Oyster House. It was Adrian’s first time having oysters and it was a good time, even if I can’t eat more than a few before getting totally freaked out. Despite Kathy’s warnings about terrible driving conditions in Boston, we had an easy trip and got a parking spot right in front of the place, from which I snapped that picture. Awesome.

We also went to the amazing Museum of Fine Arts, walked around the Faneuil Hall Marketplace, and did a little dining and shopping on Newbury Street. All this in addition to visiting my darling sister at Boston College. A successful trip, I’d say.

More to come later about our weekend jaunt. I promise.

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Food, Recipes

Tea Eggs + Sorry!

Thanks to Vivian’s post about eggs, I started lusting after some tea eggs, a la my mother. I e-mailed her to ask what she did, and she called me back (from China!) about it. Here are her instructions – loosely translated, of course:

Ingredients:

  • Eggs
  • Dark soy sauce (mushroom flavored is good)
  • Tea (loose or bagged) – black is the usual, but mother says anything goes. I would guess one bag for every 3 or so eggs.
  • Sugar
  • Star anise (??) – optional, but good for “more taste”

Directions:

  • Cover the eggs with cold water and bring to a boil over low heat
  • Boil for about 15 minutes (sounds like a long time to me but whatever)
  • Drain the water and rinse the eggs in cold water until you can handle them
  • Gently crack the eggshells, either by hand or with a spoon
  • Add soy sauce, tea, star anise (if desired), and a tiny bit of sugar to enough water to cover the eggs
  • Add the eggs and bring to a boil over low heat once again and let simmer for a couple of hours
  • Let cool and continue to soak in the sauce in the fridge, at least overnight and up to a few days
  • Enjoy them either warm or cold!

Even though Adrian claims to hate hardboiled eggs, I will be giving this a try after our weekend jaunt. I’ll try to remember to take pictures and write about it later on. Hopefully they’ll come out looking like this:

Tea Eggs

Tea Eggs (via Glass Petal Smoke)

By the way, I know at least my coworkers noticed that I made my first post during work time. It’s true – I took a break from programming and made an entry. My bad! I’ll try to refrain from doing that from now on, although it’s hard not to write a short bit about something at the moment I am thinking about it. Maybe I can just file things away for publishing later or something like that.

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Food, Links

Getting Started

I have such a love-hate relationship with blogs. I love reading them, I am addicted to NetNewsWire, and I love going back to my old ones and remembering little things, but I am just so bad at keeping them updated. I have decided to follow Vivian’s example and keep things short and simple – no long-winded philosophical nonsense and whatnot. Unfortunately, I don’t wear super-awesome clothes most of the time, but I’ll try to come up with my own unique daily feature!

Today I am thinking of food, one Chinese dish and one Korean dish. The Chinese dish is Niou Rou Mian (Cow Meat Noodles, to be literal). Basically, it’s this amazing spicy noodle soup with braised bits of beef. There is/was a fantastic little Taiwanese place that served the best Niou Rou Mian I’ve ever had, but I never seem to have time to drive all the way out there and I am terrified of finding out that they are closed. Therefore, I decided to search for some recipes, and I found this forum discussion. Will have to try it soon. Here’s a picture of how I’d like it to turn out:

Beef Noodle Soup

Niou Rou Mian

The Korean dish that I am dreaming of is a bibimbap. It ends up kind of like fried rice, only spicy. We used to order it at a little cafe in near DePaul in Chicago (Ethan’s, I believe) and it came in a scalding hot stone bowl that cooked the rice on the bottom into a crispy layer of awesome. The ingredients come in the bowl unmixed with a raw or over-easy egg on top and then you mix it all together with Korean chili paste, called gochuchang. There’s a good little write up with recipe located here. And, of course, here’s a picture, via Wikipedia:

Bibimbap

Bibimbap

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