Tuesday, October 5, 2010

The good, the bad and the Ugly

That's right.. there are some restaurants out there that just don't make the cut.
I have to say I was very dissapointed when I whent to Emeril Lagasse's Restaurant. It started out with a ripped table cloth right next to my plate and pepper shaker. Trust me.. it was the first thing I saw before even sitting down.

Then came the meal... The appetizer which I didn't get a photo of, had what it tasted like 2-day-old fries hiding the skimpy portion of mussels on the bottom.

As for the main course.. oh it was dreadful.. Rabbit Pasta.. do you see rabbit meat anywere? I felt like I was playing where's waldo when this dish came.

The dish looked unappetizing and it was so so so SALTY. It was dreadful.
The dessert looked prettier than it tasted:

It was called Godiva White Chocolate Bread Pudding. First of all... Godiva shouldn't be the star here, Emeril is a Chef and he should be the star. Next.. there was no godiva white chocolate in the bread pudding itself. They took Godiva's white chocolate, melted it and pooured it over a mediocre bread pudding that had little flavor of its own. Then they piped a ginormous dollop of whipped cream with a strawberry on top, and called it a dessert.

Needless to say, I was very dissapointed by this experience.

Let me give you readers my bread pudding recipe instead so that you can get more taste out of your bread pudding.

2 oz raisins (pre-soaked in hot water to plump up)
2 oz rum (I love rum in this dessert, but you can ommit it if you like or add in another flavoring)
optional: cinnamon, chocolate chunks
As needed- day old brioche bread or another sweet bread. (If you don't have either just use a baguette.) Here you have the option to toast the bread before using it if it's still too soft, or leaving it as is.
As needed custard mixture (below)

Custard Mixture (very large batch)
2 quarts milk
1lb sugar
8 eggs
16 yolks (or just add 6 more eggs)
1 fl oz vanilla extract

1. Bring the milk to a boil with sugar.
2. Whisk eggs and yolks together till uniform.
3. Pour boiling milk and sugar into eggs as you whisk continuously.
4. Strain the mixture and whisk in vanilla extract.

Directions for Bread Pudding.
1. Grease an oven proof dish and pour in shredded pieces of bread until almost to the top. Add raisins and  rum and toss to spread evenly. At this time you can add in any extra optional items you like such as cinnamon or chocolate chunks.
2. Pour the custard mixture into the dish just untill it covers the bread pieces.
3. Let the mixture stand for about 1 hour untill the bread is completely soaked through.
4. Bake at 300 degrees in a water bath until a toothpick inserted into the centre of the mixture comes out clean.

You can serve these in individual ramekins or unmold them, or decorate them with fresh fruit, caramel sauce, chocolate sauce, the possibilities are endless!! Enjoy!!

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