Parmesan Bread Pudding
- 1 loaf brioche bread
- 2 cups heavy cream
- 4 cups milk
- 5 ounce size rind of a parmesan wedge
- 5 egg yolks
- 4 whole eggs
- 1/2 cup grated parmesan
- 1 teaspoon fresh picked thyme
- 1 Tablespoon chopped parsley
- 2 tablespoons butter
Remove crust from bread. Cube into .5" dice. Let it dry on a sheet pan
Preheat oven to 350. Remove eggs from refrigerator and let them come to room temperature. Grate parmesan (remember to reserve the rind). Heat the cream, milk and the parmesan rind to just about boiling. Let it simmer for 15 minutes then strain. Beat the eggs in separate bowl add a little of the warm liquid to the eggs and continue to beat the eggs then slowly mix the egg mixture back into the cream. Toss the cubed bread with the thyme and about 2/3 of the grated parmesan. Butter a 9x12 deep baking dish. Add bread mixture in an even layer. Pour the hot egg/milk mixture over the bread and push down with a spatula so all the bread is wet. Sprinkle the reaming parmesan and the chopped parsley on top. Dot top with pieces of butter.
Cover with foil and bake in a water bath (place the baking dish inside another baking dish which larger and fill outer dish about half way with water) for about 30 minutes. Remove foil and bake about 10 minutes longer, until it is set and golden brown.
Roasted chicken and vegetable
1 3-4 lb. whole chicken (rinsed)
Marinade (combine together):
- 1 1/2 cup olive oil
- 1/2 cup chopped parsley
- 1 Tablespoon fresh thyme
- 2 cloves minced garlic
- 3 sprigs of rosemary rough chop
- Pinch of salt & pepper
Place chicken in a large bowl and rub with the marinade, regrigerate for a couple of hours.
- 1 bay leaf
- 4 cipollini onion peeled and left whole
- 12 baby carrot peeled and left whole
- 1 bulb fennel peeled and roughly chopped
- 6 baby turnips cleaned and halved
- 10 baby zucchini squash left whole
Preheat oven 375. in a roasting pan add the bay leaf, onions, carrots, fennel, and turnips, season with salt and pepper. place the chicken on top of the vegetable. Place in oven and roast for 50 minutes to and hour, until the juices run clear from the thigh when pierced. Thigh meat should have a temperatue of 175 degrees. Remove bay leaf and let chicken rest about 10 minutes before carving and serving.
Walnut-golden balsamic vinaigrette (makes 1 cup)
- 1 Tablespoon finely diced shallots
- 1 teaspoon minced ginger
- 1/2 Tablespoon Dijon mustard
- 1/2 teaspoon picked thyme
- 1/4 cup golden balsamic vinegar
- Pinch of salt and pepper
- 1/2 cup olive oil
- 1/4 cup walnut oil
Combine all ingredients except for the oils in a bowl. Slowly drizzle in the oil and whisk everything until combined.
Dark chocolate souffle
- 14 oz 70% Dark Chocolate (Valrhona preferably)
- 1 ½ oz of Un-Salted Butter
- 2 Egg Yolks
- 11 Egg Whites
- Few Drops of Lemon Juice
- ¾ Cups of Sugar
- Additional Butter and Salt for Ramekins
- Good Quality Salted Caramel Ice Cream
1. Pre-heat your oven to 390 degrees.
2. Brush the sides of the ramekins with butter, all the way up to the top, and dust the inside completely with sugar, and tap the excess out, leaving a thin layer of sugar sticking to the ramekin. Refrigerate until needed. This step can be done the night before.
3. Over a double boiler melt the chocolate and butter together, stirring occasionally with a spatula.
4. On medium speed whisk start whisking the egg whites at room temperature with the lemon juice. When it has reached double volume gradually add half the sugar, and keep mixing. When your whites have reached a soft peak, gradually add the remaining sugar. Bring up to a high speed for about 10 seconds to bring it to medium peaks. Your meringue shouldn't be stiff.
5. Once your meringue is ready, stir in the egg yolks into the warm chocolate mixture until blended. Take 1/3 of your meringue and fold it in evenly to the chocolate mixture to lighten it. Finally add the remainder of your meringue and mix in gently until just blended.
6. Gently spoon into the ramekins until it's just to the top, and refrigerate. The soufflé can be made and refrigerated up to 8hrs in advance.
7. Bake at a 390 degree oven for 12-15 minutes, or about 10 minutes if you have a convection oven, until it has risen about 2 inches off the top. Serve table side and spoon in the salted caramel ice cream.
3450 Third St, 4D
San Francisco, CA 94124
Taste Catering has provided the very best in catering and event planning services for private and corporate clients in the San Francisco Bay Area for almost 30 years. Each and every employee at Taste is dedicated to excellence in the products served and the services provided. Taste uses only the freshest and highest quality ingredients and actively supports local growers and producers that engage in organic and sustainable agricultural practices. Taste is committed to making each event unique and the best our clients and their guests have ever attended.