Perfecting My Bloody Mary Recipe
For years now I’ve been the designated bloody mary maker at brunch and vacation weekends. I’ve always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking. A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.
- 1 quart of tomato juice
- 2 1/2 cups vodka
- 1/4 cup + 1 tablespoon horseradish
- 1/4 cup + 2 tablespoons worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon tabasco
- 1/4 cup + 2 tablespoons lime juice
- 1/4 teaspoon celery salt
- 1 teaspoon grated fresh onion
- Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.
Fried Bread Pudding
Does something like this really need words? It’s full of butter and cream and it’s fried, I mean come on?! Two things to keep in mind here: the bread pudding should be refrigerated before frying in butter and make sure that you slice it thick. Fry in butter until crusty and golden and serve with some maple syrup!
Tartine’s infamous bread pudding recipe is used to make this fried bread pudding. This recipe takes some time (especially if you make the brioche from scratch) but is well worth the effort. The slices of toasted brioche are submerged in a delicious custard of cream and eggs that slowly get soaked up by the bread. Toasting the bread is really essential here—the drier the bread is the more custard is absorbed by the bread.
Once the custard is out of the oven you can eat it as the recipe directs, but once cooled I like to put in the refrigerator and use it the next day to make french toast. Cooled in the fridge the pudding slices up beautifully and fried with a little butter it turns into a delectable treat!
- 6 brioche slices*, cut 1-inch thick, see recipe below
- 8 large eggs
- 3/4 cup + 2 T. sugar
- 4 cups whole milk
- 1 1/2 tsp. vanilla
- 1/2 tsp. salt
- Preheat the oven to 350ºF. Butter a 9×5-inch glass loaf dish. Arrange the brioche slices on a baking sheet. Place in the oven until lightly toasted, 4 to 10 minutes. Remove from the oven and set aside to cool.
- Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until fully incorporated. Pour the custard through a fine-mesh sieve.
- Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard.
- Just before baking, top off the dish with more of the custard if the previous addition has been completely absorbed. Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. To test for doneness, uncover the dish, slip a knife into the center, and push the bread aside. If the custard is still very liquid, re-cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
- Let the pudding cool overnight.
- Slice the pudding into thick slices and fry in some butter.
To see some in progress photos of me making the brioche bread pudding click here.
I was recently gifted a delicious home made Brioche loaf that was screaming to be made into bread pudding, so that’s exactly what I did. I always use the Tartine Bakery recipe which calls for slicing and stacking the brioche bread and then adding the creamy goodness.
I think I’ll take some of this bread pudding and fry it in some butter tomorrow for breakfast. Very decadent!
Do you have a favorite bread pudding recipe? I’d love to hear about it in the comments.
I meant to post this recipe idea before the holidays, but well, you all know how that goes. This simple crostini idea is great because you can whip it up in just a few minutes.
What I liked best about this crostini is that I only toasted one side of the bread, making it easy to bite into. One can of Cannellini beans whipped with some garlic and red wine vinegar is all I used to make a spread. I little salt and pepper finishes it off. Spread on the toast and topped with marinated onions and salami sliced into small matchsticks is the final step to making these simple snacks.
I’ve been a bit obsessed with simple salads and preparing single ingredients in the most simplest of ways, and this idea came from a Cannellini bean salad that contains the same ingredients.
A friend of mine just recently opened a bakery in Atwater Village and she invited me over to photograph some of her scrumptious treats today. I’ve always felt that Los Angeles was seriously lacking a great European style bakery so I was delighted when she told me her bakery Proof, was finally opening.
Below are some photos of a few of the pastries offered at Proof. I was particularly impressed with the croissant. The chocolate croissant in particular is fantastic.
By far my favorite pastry thus far is this Creme Fraiche Tart with Lemon Curd and Pomegranates. It’s made on a light chocolate tart shell. The tart is subtle yet packed with flavor.
I truly think Botega Louie and Bread Bar have some serious competition when it comes to the best croissant in LA, but don’t take my word for it…go check it out yourself!
Atwater Village, Los Angeles
3156 Glendale Blvd
Los Angeles, CA 90039