Dessert | Poppy Seed, Bourbon & Butterscotch Bread Pudding

I have a whole list of great excuses for not posting lately, but I'm just going to say Happy New Year!!! 2011 wasn't my favorite to say the least, but 2012 feels good so far. Really damn good!

I've made this recipe 3 times in less then a month. I don't know if that's something I should be admitting seeing as my roommates already voice their concerns about the amount of heavy whipping cream and eggs I've been keeping in the fridge. It's just sooo good. Really damn good! This dessert couldn't be easier to make and will literally have friends drooling and/or squealing like children with the first bite. And just when I go and get (even more) hooked on bread pudding, I find out that someone is opening a bread pudding bakery in my neighborhood. Rumor has it that there will be 108 flavors. I just, can't!

This magical recipe comes from the 2011 November issue of Bon Appétit. "Based on a dessert that Anita Lo serves at Anissa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect." Seriously, MAKE THIS, you can't mess it up and you won't regret it.

PECAN, BOURBON & BUTTERSCOTCH BREAD PUDDING  |  Recipe inspired by Chef Anita Lo of Anissa

Butterscotch Sauce
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon

Pudding
1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise

Butterscotch Sauce

1  |  Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.

2  |  Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. Let cool completely, cover, and chill. Rewarm before serving.

Pudding

1  |  Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.

2  |  Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend.

3  |  Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

4  |  Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.

I was never able to get a good picture of the actual baked bread pudding. It always ended up being eaten as soon as it came out of the oven. No joke.

Dessert | Vanilla & Nutmet Pot de Creme

I had a real day off to myself. No freelance projects to catch up on. No chores to finish. Just a day to relax and walk a little bit slower then I normally would. I figured it was a good opportunity to get some early morning sunshine and run a few errands so I could take advantage of the afternoon light and photograph a recipe I've been wanting to try out. You see, my kitchen is located in the back of our house and only gets morning light; and seeing how I work 5 days a week, it makes it nearly impossible to ever cook during the day. Most of my food posts are photographed in the evening when I get home from work, making it nearly impossible to photograph without setting up a huge lighting system. I know that my pictures aren't the best they could be, but I'm working on it.

This mind-blowing dessert comes from Not Without Salt, a great blog out of Seattle. Of the dessert, they say, "This softly spiced custard is reminiscent of egg nog and is destined to become a new holiday tradition. It is lightly sweet, cool and creamy and can easily be transformed into Nutmeg Creme Brulee with the addition of a torched sugar crust."

VANILLA & NUTMEG POT DE CREME  |  Recipe inspired by Not Without Salt

2 cups heavy cream
1 vanilla bean (or 2 tsp vanilla extract)
1 ½ teaspoon nutmeg, freshly ground
6 yolks
½ cup dark brown sugar
¼ teaspoon salt

1  |  Pre-heat your oven to 320°F. In a medium sauce pan add the cream, vanilla seeds and bean, and the nutmeg. Bring to a simmer then turn off the heat and let sit for 15 minutes.

2  |  In a medium bowl add the yolks, salt, and sugar. Whisk until lightened and well combined. Bring the cream back up to a simmer. Turn off the heat and slowly add hot cream to the yolk mixture, stirring while pouring.

3  |  Strain this mixture with a fine mesh sieve to remove vanilla bean and unwanted egg bits. Pour this into four oven-safe ramekins. Place these in a larger baking dish (I use a cake pan). Place this into the pre-heated oven then pour water into the baking dish holding the ramekins. Bake for 30-45 minutes until the center of the custards still jiggle slightly when gently shaken. Start checking at 30 minutes then check every 5 minutes or so, until done. The custards will continue to set once out of the oven.

4  |  Let cool slightly then place them in the fridge to set – about 2 hours. Just before serving sprinkle with a bit more freshly ground nutmeg and a pinch of sugar.

Do not be deceived by the thin crust on top. The second your spoon goes into this light and creamy custard... there are no words! It's just that good, and definitely something I will make throughout Autumn and Winter.

D&D | Los Angeles: Ben & Bradley of New Era

I have no excuse for not posting lately so lets make this a big one! I am happy to report that I have been on vacation. ALOT of vacation! Things are about to change for me both personally and professionally and in preparation of these small life-changing events I thought it would be nice to take some time off and visit with family and all of my best friends along the west coast! Since July I have gone to Palm Springs, Las Vegas, Los Angeles, and my beautiful hometown of Seattle (I just got back).

This particular post is dedicated to my wonderful and talented friends Ben and Bradley in Los Angeles. Ryan and I recently visited LA to spend time with mutual friends - including Ben and Brad - and we were lucky enough to spend our last night in the city at their beautiful home in Echo Park. I recently wrote about the boutique grocer Cookbook they took us to down the street from their house, which brings me to my subject... their house! We had such a great time with them. Ryan and I felt so special for getting to stay in their incredible home! See what I mean:

The house is half of a small duplex built entirely of 2 foot thick concrete walls, allowing for deep windowsills which the boys have covered in interesting objects and exotic plants potted in a mix of glass containers and assorted ceramics designed by Ben and Brad. The boys run an online store called New Era: a resource for an evolving audience of observers and buyers, working within concepts of nature and science, promoting a tradition of work utility and function.

Inside and out, Ben and Brad's house is full of little treasures... most of which were made by the boys themselves. Whether it's an iron skull, a ball of actual gold, or a sample of bedrock core, you can't wait to see what gem might be tucked away on the back of a bookshelf. It truly was one of the best 24 hours I've had in a long time.

I even had a chance to cook brunch for the boys! We enjoyed Mimosas and a Leek, Asparagus and Golden Cherry Tomato Frittata. Here's Ben helping me in the kitchen and a shot of Brad and Ryan relaxing in their yard. Why can't everyday be like this...

Dish | Zucchini, Spinach & Leek Frittata with Smoked Gouda

Sara Morris at Sprouted Kitchen (one of my absolute favorite food blogs) has inspired me many times in the past and this time it's breakfast, something I haven't done yet on Design & Dishes. Ryan and I aren't big breakfast eaters so when I saw her recipe for a vegetable-filled egg white Frittata I was excited to give it a try. After all, I have never made a Frittata until now and I like the idea that you learn something new every day. This was a delight to make and incredibly tasty!

ZUCCHINI, SPINACH & LEEK FRITTATA WITH SMOKED GOUDA  |  Recipe inspired by Sara Morris at Sprouted Kitchen

2 whole eggs
10 egg whites
1/3 cup milk
2 leeks, white and light green parts, thinly sliced
2 zucchini, trimmed and thinly sliced
1 tablespoon butter
1 cup chopped spinach
3/4 cup grated smoked gouda
1 tablespoon hot sauce
1 roma tomato sliced (the original recipe calls for baby heirloom tomatoes)
Kosher salt and freshly ground black pepper to taste

1  |  Preheat oven to 500°F. Warm the butter in a saucepan on medium heat, add the sliced leeks and zucchini and sauté about 6 minutes.

2  |  In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Whisk about 4 minutes. Add a good pinch of salt and pepper.

3  |  Distribute the leeks in the pan, as this will be your frittata base. Over medium heat, pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

4  |  As it starts to firm up, lay your tomatoes on the top. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving.

And just because it's too cute, here's a picture of Ryan eating it...