Classic Bread pudding with Vanilla Gelato and homemade Caramel sauce






Recipe

3 Loaves of rustic table bread
1 1/2 qts of heavy cream
8 eggs
3/4 box of brown sugar
2 cups of vanilla extract
1 cup of cinnamon

Directions

First preheat your oven to 300 degrees.  Next,  get a big mixing bowl and mix all ingredients together with the exception of the bread. Mix well. Next cut your bread into medium sized cubes.  When done, fold the bread into the mixture until the bread is incoporated in the mixture well. Now get a large baking pan and spray with a non stick spray so that it doesnt stick. Pour the mixture into the pan.  Now get some aluminum foil and spray one side of the foil with the nonstick spray. Place that side down on the top of the bread pudding. Place into oven and let bake for about 35- 45 mins.  When all of the liquid has absorbed  and the bread pudding is done. In a small saute pan, melt a 1/2 lb of butter with brown sugar until it makes a some what of a brown butter. Brush the mixture over the top of the bread pudding. Place back into the oven until the top of the bread pudding has carmelized.  After approximately 10 to 12 minutes pull out of oven and let cool. Cut, drizzle caramel over the top and most importantly dont forget the vanilla gelato! uuuummmmm! enjoy! 



Grilled duck breast with warm arugula salad tossed in a citrus soy Vinaigrette









Recipe
1  Duck Breast
6-8 oz of Fresh Arugula
2 oz of fresh Shitake mushrooms
1 oz of peanuts
1 oz of dried apricots
2 oz of Fresh Endive



Directions
First get your grill  going so it is nice and hot! Now lets get the duck
breast seasoned with a little salt and pepper and a little oil. While we
let that sit for a while, lets get the Arugula and Endive cleaned.
Slice the Endive very thin.  Now put the duck breast on the grill skin
side down. We want to cook the on the skin side the most so that it gets
crispy. While the duck breast is cooking, lets get the dried apricots into
some hot water to hydrate them. Get about 2 shitake mushrooms take the
stems off and julienne them. Dont forget to keep checking the duck breast.
By now you can go ahead and turn the duck breast over. Now get a pan hot
with a little oil. Put you mushrooms, peanuts, and apricots(strained) into the and sautee
until mushrooms are cooked. By this time your peanuts should have a nice color
and apricots warmed up and hydrated. Now pull your duck breast off the grill and
let rest for about 5 min. In the meantime get a bowl and toss the arugula,
peanuts, mushrooms, apricots, and endive together with Vinaigarette. Slice
the duck breast thinly, and drizzle a little over the duck breast also.
Enjoy!

Citrus and Soy Vinaigrette
1/2 cup Orange juice
1 Tbls of Fresh lemon juice
1 Tbls of white wine Vinegar
1 Tbls of soy sauce
1 Tsp of honey
1/2 cup of oil
a pinch of fresh ginger
pepper to taste

place all ingredients into a blender or bowl and blend together well






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Roasted rack of veal, with a roasted red potatoe, spinach, oven roasted tomato, spinach, and cipolinni onion ragout

Recipe
1 full veal rack cleaned and frenched
3-4 cipolinni onions peeled
4oz of  fresh spinach cleaned and blanched
2-3oz of roasted tomatoes(store bought or homemade)
4 red potatoes cut and blanched
3oz demi-glace

Directions
first you want to get your veal stock reducing along with some fresh herbs, garlic and shallots. While that is going, go ahead and clean and french your veal rack if it is not already done. Next go ahead and get a pot of water on the stove and begin washing and cutting your potatoes! In this case we are gonna use ready made oven roasted tomatoes. While we are waiting for your first pot of water to come to a boil, go ahead and get a second pot(smaller than the one for your potatoes) on the stove and bring it to a boil. Once your 2 pots of water are at a rapid boil go ahead and get your potatoes in the larger of the two, and your spinach in the smaller. Be sure to add salt to both pots for a little flavor. Let your potatoes go for approximately 5-7 mins or until fork tender. Let the spinach go for approximately 2-3 mins or until it has a bright green color and all of the leaves are are emerged. Next strain both pots and get spinach and potatoes in seperated ice baths. Next go ahead and peel your cipolinni onions. Get them on a sheet pan with salt and pepper and a little oil. Be sure that they are coated nicely with the oil, salt and pepper. Roast them in the oven on 350 for about 8-10 mins. Now lets get a hot pan on the stove going with a little oil. Season your veal rack with salt, pepper, granulated garlic, onion powder and place in the hot pan with the oil. sear on the front side of the rack, then flip it over and finish in the oven. Cook for about 10 min in the oven on 350. While the rack is cooking get another pan on the stove with a little unsalted butter. Get the pan hot, butter melting add a tsp of garlic, and shallots. Let that start to carmelize then add your potatoes. Let the potatoes begin to get some color then add your onions, tomatoes , and spinach all in the same pan. Saute until potatoes are nicely carmelized then turn the pan off.  Pull the rack out off the oven, and let rest for approximately 2-3 mins. Your veal stock should have reduced down to a nice sauce by this time. Strain it through a fine strainer.  Place the sauce on a plate first, then add the ragout! Next slice your veal rack and place around  the ragout. Add more sauce if you like.
Bon appetit!