September 30, 2007 |
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In this Issue... |
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This Week on Chef2Chef |
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Featured Chef:
Darren McGrady |
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Win a Trip to Wine
Country! |
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Recipe:
Bread and Butter Pudding |
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Recipe:
Cinnamon Raisin Bread |
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Top Threads on C2C's Culinary Forums |
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Chef2Chef Feature Spotlight
Featured Chef Darren McGrady
Chef Darren McGrady is former private chef to
Princess Diana and author of the cookbook, Eating Royally. Learn more
about Chef McGrady and his book in this month's featured chef column! (See
below)
Coming Soon: Ask a Chef: Pumpkins
In honor of the coming season, our guest chef,
Tina Casaceli, of The French Culinary Institute, will give you some ideas on
how to use pumpkin, including a delectable pumpkin cheesecake recipe. Watch
for it this week!
Featured Chef: Darren McGrady
After 15 years of royal
service to Queen Elizabeth II of England and Diana, Princess of Wales Darren
is now employed as a private chef in Dallas, Texas. He has appeared as a guest
on CNN's Larry King Live, cooked on the CBS Early Show IN New York, CNN
covering the Royal Wedding, Good Morning Texas, CBS 11 and WFAA news and the
BBC and SKY television and radio in England and across Europe.
Darren was born in Nottinghamshire, England and after graduating college with
the U.S. equivalent of a bachelor's degree in culinary arts he went on to
train at the prestigious Savoy Hotel in London.
In 1982 he moved to the Royal Kitchen at
Buckingham Palace where for 11 years he cooked for the Queen and the Duke of
Edinburgh and their guests on a daily basis and catered banquets for Foreign
Heads of State including Presidents Bush, Clinton, Reagan and Ford. His duties
including traveling with the royal family to Windsor Castle, Sandringham House
and Balmoral Castle as well as on the royal yacht Britannia on royal tours
around the world. (Click
to continue)
Find Full Feature and Recipes
Eat Your Way through
Wine Country!
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Sample
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at the Wine Spectator Greystone Restaurant. You could also win one of 100
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don't win one of these prizes, you'll still receive a free sample of
Pepperidge Farm crackers!
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Bread and
Butter Pudding
This recipe by featured chef Darren McGrady,
author of Eating Royally, was one of Princess Dianna's favorites.
Learn more about Chef McGrady and his book!
Serving: 8
Ingredients:
12 slices of white bread ( 8 into triangles,
4 into cubes)
4 oz softened unsalted butter
9 egg yolks
5 oz caster sugar
1 vanilla pod
5 fl oz milk
15 fl oz double cream
3 oz raisins
3 oz flaked almonds (toasted)
4 tablespoons of Amaretto or Cointreau
1 oz extra caster sugar (for the top of the pudding)
1 teaspoon of icing sugar
Preparation:
Soak the raisins the night before in the Amaretto and cover with
cling film. Leave at room temperature. Preheat the oven to 350degrees. Grease
a 3 pint dish with butter.
Remove the crusts and butter the bread. Whisk the egg yolks and the 6 oz
caster sugar in a bowl together. Split the vanilla pod and put in a pan with
the milk and cream, then bring to a simmer and pour onto the egg yolks,
stirring all the time. Remove the vanilla
pod, scraping the seeds into the custard and discard the pod.
Cut a quarter of the bread into 1/2 inch cubes and place in the bottom of the
dish. Then top with the raisins adding the juices too. Finish with the
remaining bread cut into triangles and arranged on top of the fruit..
Pour the warm egg mixture over the bread making sure all of the bread is
coated. Leave to soak into the bread for 20 minutes.
Place in the oven in a roasting tray 3/4 full of hot water. Cook for about 30
minutes. It will only set like custard because of using egg yolks and no
whites.
Remove from the oven and roasting tray and sprinkle with the extra sugar. Then
put under the grill until the sugar starts to caramelize. Sprinkle with the
toasted flaked Almonds and dust with icing sugar.
The pudding is now ready to serve. I usually serve it just warm with homemade
cinnamon or lavender ice cream and a compote of berries – and lots of heavy
cream of course.
Source: Eating Royally, Chef Darren McGrady,
The Royal Chef
Cinnamon Raisin Bread
Ingredients
1 c Plus 3 Tbsp warm water
1 tb Butter or margarine, softened
2 1/4 c Bread flour
1 1/2 tb Sugar
1 ts Salt
1 ts Cinnamon
1 1/8 ts Active dry yeast
1 tb Dry milk
1 c Raisins
1/2 c Chopped walnuts
Preparation
In a large bowl, thoroughly mix 1 cup flour,
sugar, salt, yeast and dry milk. Combine water and butter, and add to dry
ingredients. Mix thoroughly.
Add remaining flour 1/4 cup at a time to make a
manageable dough.
Turn dough out on lightly floured
pastry cloth or board and knead until smooth and elastic.
Place dough in lightly greased bowl, turning to grease top. Cover and let rise
in a warm place until doubled (45 minutes to an hour).
Punch down and knead in raisins, walnuts and
cinnamon. Return dough to greased bowl and let rise again until doubled (about
30 minutes).
Puch dough down and shape into loaf. Place in
greased 8 1/2 x 4 1/2 x 2 1/2 inch
bread
pan. Cover and let rise until doubled (30 minutes). Bake in
350 degree oven for 45-50 minutes.
* This recipe works very well in automatic
breadmakers. Follow the directions for your particular machine.
Source: Colorado Wheat Administrative Committee
Representing Colorado Wheat Farmers
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