Since it was an ugly rainy day and could not finish my outdoor painting (back door and step risers) I spent time in my happy place – my kitchen. My husband tells me I come home from Costco with more books than anything else. OMG he is right! This last trip brought Cooks Baking Book and What Good Cooks Know home with me. As I was meandering through The Baking Book, I saw a recipe for Rum Raisin Bread Pudding and could not remember the last time I made it. Off to the store to pick up a few supplies.
My brioche bread was going to waste in the refrigerator, so I thought it would be the perfect base for the bread.
Passing the vegetable isle, they had the most perfectly red heirloom tomatoes, so memories of Caprese we had on Lido Island in Venice came to mind. It is a lovely rendition as the layers are stacked. Basil was gorgeous and on sale, so pesto was easy to make. I make mine quickly in the mini – Cuisinart, kind of Jamie Oliver style. Throw in a bunch of basil, a few garlic cloves ( more is better than less), a good amount of California Olive Oil and the best parmesan I have. Add a little salt and a tad of lemon juice and you have wonderful fresh pesto.
On my last visit to Costco, other than the books, I bought a nice piece of wild salmon. Looking online I found what turned out to be a perfectly delicious and easy way to cook salmon.
Almond Crusted Salmon
ABOUT THIS RECIPE
“If you are, like I am, a fan of salmon, you’ll especially like this one. Crunchy almonds make this fish delicious!”
- 1/2 cup sliced almonds, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
- ground black pepper
- 1/3 cup all-purpose flour
- 8 ounces skinless salmon fillet
- 2 eggs, separate egg whites, and discard yoke. Beat egg whites in small bowl
- 2 tablespoons olive oil
- Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
- Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
This was quick easy and the salmon was incredibly moist. I picked up squash the other day, so sautéed it in little butter with fresh thyme from my garden while the salmon cooked.
Even though I have to admit I was too full after dinner, I stole a tiny bit of the Rum Raisin Bread Pudding and I think you will like the recipe. This is from Cook’s Baking Book which is now, as you know available at your local Costco.
Rum Raisin Bread Pudding with Cinnamon
- ⅔ cup golden raisins
- 5 teaspoons dark rum
- ⅛ teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- ¾ cup plus 1 tablespoon granulated sugar, (5 1/4 ounces)
- 1 (14-ounce) loaf challah, bread, cut into 3/4-inch cubes (about 10 cups) (see note)
- 9 large egg yolks
- 4 teaspoons vanilla extract
- ¾ teaspoon table salt
- 2 ½ cups heavy cream
- 2 ½ cups milk
- 2 tablespoons unsalted butter, melted
SERVES 8 TO 10
NOTE FROM THE TEST KITCHEN Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe, substituting rum for bourbon). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.
- Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar, cinnamon, 1 tablespoon granulated sugar in small bowl; set aside.
- Combine golden raisins and dark rum in small bowl. Heat in microwave on high power until hot, about 20 seconds; set aside to cool, about 15 minutes.
- Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
- Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Stir in cooled raisin mixture. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
- Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.
There you have it another day having fun in my kitchen.