Baklava Cheesecake with a Nutella Drizzle…

February 26, 2020 by Chef Steff In Blog Posts and Recipes, Desserts-Candy-Cookies

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The Best of Both Worlds!!
What could be better than these two luscious desserts
infused into one?

Baklava Cheesecake with a Honey Nutella Drizzle

Make this for the Holidays or any time of year and you will have all the “sweet tooth” men and women falling at your feet. Now, if you are at a Greek party, your dessert will be received as “Ambrosia” referred to as the food and drink of the Gods! Said to have been brought to the Gods in Olympus by Doves! You won’t need the doves to help you bring in this delicious food gift… any old platter will fade at the sight of this cheesecake!

The first bite is just heaven, the second bite has you wanting more… by the time you are finished you won’t care that you had to undo the top button of your pants to breath!!! The truth be told, I am not a fan of Cheesecake or Baklava, but the combo is amazing!

Baklava Cheesecake Ingredients
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle

Baklava Cheesecake Recipe with a Nutella Drizzle
Prep: 30 min Cook Time: 70 min *Yield: 9” Cheesecake

Baklava Filling

1 box phyllo (fillo) dough (Athens 9”x14” sheets/ 2rolls /20 sheets in each)
1 stick of butter
1 1/3 cup slivered almonds
1 1/2 cup walnuts
2 cups chopped hazelnuts
1 tbsp. McCormick roasted Saigon cinnamon
1 teasp. ground nutmeg

*** you can use all walnuts

Drizzle Syrup
1

1 cup honey
2 cups,sugar in raw or white sugar
1 tsp. salt
1 ½ cups water
1 orange (quartered & squeeze juice in syrup over strainer, then drop orange in pot )
2 cinnamon sticks broken
1 cup Nutella

Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle

Cheesecake Filling

2 ½ 8oz packages cream cheese 20oz
¾ cup granulated sugar
¼ tsp. salt
16 oz Greek yogurt plain
½ cup Nutella
3 eggs room temp.
1 teasp. vanilla
**Make the Nutella Drizzle Honey Syrup first. Actually the day before is even better, so it thickens. Combine all ingredients in a pot and slowly bring to a boil stirring often.
When it cools take out cinnamon stick and whisk in Nutella. Toast all the nuts in a 350° oven for 8-10 min., let cool. Place all the nuts in a food processor, pulse until small rough chop. Not finely Ground. Toss with cinnamon and nutmeg, set aside.
When it cools take out cinnamon stick and whisk in Nutella. Toast all the nuts in a 350° oven for 8-10 min., let cool. Place all the nuts in a food processor, pulse until small rough chop. Not finely Ground. Toss with cinnamon and nutmeg, set aside.
Place cream cheese, sugar & salt in a mixer or food processor and pulse until smooth. Add yogurt and mix well. Then add vanilla and eggs one at a time until blended and smooth. Remove 2/3 of Cream cheese mixture from cuisinart. Add Nutella to cusinart with remaining batter and pulse until smooth.
Melt butter and lay out Phyllo dough. Butter pan, then taking one sheet at a time lightly butter phyllo, fold in half and then lay half in pan with an over hang, repeat with 9 more pieces overlapping as you work to complete the circle and the bottom of pan is completely covered.
Pour enough syrup to nuts to coat, mix very well, then spoon ½ of the nut mixture in bottom of pan on top of phyllo. Gently spread to cover bottom. Lightly butter 3 more 2 more sheets of phyllo, fold and lay inside pan to cover the nuts. Gently pour the cheesecake mixture on top and spread evenly. Place spoonfuls of the Nutella cream cheese mixture into the pan, with a knife carefully make a figure 8 swirl just twice. Butter 2 more pieces of phyllo, fold and place on top of cheesecake mixture, add rest of nut mixture. Fold the overlapping pieces of phyllo over top of cheesecake mixture. Fold overlapping pieces of phyllo over nut mixture. Lightly butter the phyllo again and place 2 more pieces of phyllo folded in half on top.
Score the phyllo as if you were cutting pieces of pie, butter and place in the 325° oven for 60 minutes. Turn oven up to 350° for 70 min, then turn off oven and let cheesecake sit in oven for 30 min. Remove and cool to room temp. Sprinkle ½ cup toasted chopped hazelnuts and drizzle with Nutella Syrup

Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle

Enjoy…..Chef Steff

Enjoy!

Cheff Steff

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Fresh Pasta ~ Sage Brown Butter and Garlic ~ Italian Tomato Sauce..

January 29, 2020 by Chef Steff In Blog Posts and Recipes, Fresh Pasta

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Fresh Fettuccine Italian Sauce and Fresh Romano Cheese
Fresh Fettuccine with Brown Butter, Sage, Garlic and Parmesan Cheese

Fresh Pasta….Absolutely the Best Way to Eat Pasta. If we are going to use those “Oh So Precious” calories on food, Pasta wins out for me…Well maybe except a hot brownie with fudge and caramel…haha! Despite what most think, Fresh Pasta is So easy to make…eggs, flour,olive oil and salt! That’s it and within an hour you can have delicious Fresh Pasta! Of course with those watching and working on their wasteline and eating healthy…you can make Fresh Pasta from Chick Peas and Lentils which also make it gluten free!

House Tomato Sauce Ingredients
Fresh Sage~Butter~Garlic~Parmesan~Olive Oil for Pasta Sauce
Fresh Grated Pecorino Romano Cheese

This is also a GREAT PARTY IDEA!!! Yes, I cna come to your Home or Office and Teach this to your guests or co-workers. Everyone will learn ~ Laugh and then feast on your creations! This post includes the Fresh Pasta Recipe and also recipes for Sage and Brown Butter Sauce plus Authentic Italian Tomato Sauce.

Brown Butter, Sage, Garlic, Olive Oil Pasta Sauce
House Italian Tomato Sauce

Brown Butter can be tricky but it is super simple..the result: a Nutty Delicious Flavor that when united with fresh sage, garlic, olive oil and Parmesan cheese becomes heaven on earth!

Authentic Italian Tomato Sauce has hundreds of variations…so you can take the basics and make it your own! I do however I feel that you can create a great sauce with canned tomatoes. In fact in Italy centuries ago the tomato crops were so plentiful and bushel and bushels of tomatoes would rot before they could be used. The Italians from Sicily and parts of Southern Italy developed the first Tomato Paste. Spreading reduced tomato sauce on wood planks in August and the hot sun would dry out the sauce and it would be scraped up and formed into little balls to preserve and for easy storage. First introduced by a Spanish Franciscan in the 16th century.However, the first use of tomato sauce with pasta did not show up in cookbooks until 1690. I am making a basic tomato sauce. Of course whatever recipe you use here a few tips: add a bay leaf to sweeten, not sugar, always put your fresh or dry spices in with the onions and garlic to wake up their flavors and cook your paste with the spices, onions and garlic for a super intense flavor.

House Tomato Sauce Ingredients
Fresh Sage~Butter~Garlic~Parmesan~Olive Oil for Pasta Sauce

Now lets talk Cheese… All of the pre-graated cheeses have filler in them. To keep the freshly grated cheese from clumping The FDA allows up to a 2-4 percent of cellulose and wood pulp…YES I said wood pulp in the already grated can cheeses to prevent the clumping. Unfortunately, many manufacturers put much more, some up to 30 percent…So even though fresh grated may be more expensive, I would rather be consuming 100% Parmesan or Romano cheese then eating wood pulp…read the label!

Fresh Fettuccine Pasta
Fresh Fettuccine Pasta
Fresh Fettuccine Pasta

Fresh Fettuccine Pasta
Fresh Fettuccine Pasta
Fresh Fettuccine Pasta

Fresh Pasta ~ One Pound
3 eggs
2 cups of white or whole wheat flour
1/2 teaspoon salt
3 teaspoons olive oil
Make a well on the table with the flour, in the center add the eggs, salt and olive oil. Using a fork lightly beat the egg mixture then with a scrapper begin to bring in the flour to make a shaggy dough. Once all the flour is absorbed form into a ball and need for at least 5 minutes, adding flour until it is no longer sticky. Wrap the ball in plastic and let rest for 30 minutes.Cut the ball in 4-6 pieces and flatten each one out to resemble a rectangle. whether you are using as I did the pasta attachments for your Kitchen aid or a hand pasta machine the process is the same. make sure the rollers are well coated with flour. Start at the lowest setting and run the dough through twice going form 1-5. At this point you have lasagna noodles or put them through the fettuccine cutter on the machine. Let them hang to dry for 30 min or until completely dry.. 24 hours. Boil a big pot of water with salt only..no oil is required for fresh pasta. ( it has not been sitting in a warehouse for maybe 6-12 months) yikes! Cook to Al Dente…which literally means “to the tooth”. This is such an accurate description because when you bite down on cooked pasta that is Al Dente, it will stop at your tooth. Meaning your tooth will stop and you need a little extra bite down to get all the way through the pasta!

Brown Butter
Brown Butter, Sage, Garlic, Olive Oil Pasta Sauce
Brown Butter, Sage, Garlic, Olive Oil Pasta Sauce

Brown Butter Fresh Sage and Garlic Sauce~ For 1 pound pasta
2 sticks of butter
8 cloves of garlic minced
1/2 cup olive oil
10 leaves of fresh sage slice in thin ribbons (chiffonade)
2 cups of freshly grated parmesan cheese (save the rind)
1/2 cup fresh chopped parsley
Melt butter in skillet and swirl often until you see the butter fats begin to turn brown. Do not let it burn, it should begin to smell like toasted nuts and be a light brown. Immediately remove from the flame and add the garlic and sage. swirl it around so the garlic and sage cook, about 1 minute later add the olive oil and stir to combine. Add to the Fresh cook Pasta and toss well , then sprinkle with the parmesan cheese and toss again, top with parsley….enjoy!

House Italian Tomato Sauce
Fresh Fettuccine Italian Sauce and Fresh Romano Cheese

Italian Tomato Sauce ~ For 1 pound of Pasta
1/4 – 1/2 olive oil
1 large vidalia onion chopped
4 cloves of garlic minced
1 tbsp. dried oregano
1 cup fresh basil chopped
1 tbsp. sea salt
2 tsp. freshly ground pepper
2 6oz cans tomato paste
1/2 cup red wine
1 28oz whole canned tomatoes (crushed by hand)
2 bay leaves
Wedge Romano or Parmesan Cheese Grated
On medium heat let olive oil get hot, once hot add the onion and garlic, let saute for 4-5 minutes and add the fresh and dry spices. Mix well and turn heat down to low. Let all the flavors marry for about 3-4 minutes then add the tomato paste. Turn heat up to medium, stir well to blend onions and spices with tomato paste. Cook this mixture for another 5 minutes then add the wine and the tomatoes. OK…now here is a very important part of getting a deep rich flavor…The rind that is left from the cheese you grated gets thrown into your sauce. This add such a wonderful flavor, the rind will not dissolve all the way and remove before serving sauce. Turn heat down to simmer add the bay leaves and simmer about 2 hours if possible, if not an hour will be ok, the longer the better. Of course add whatever you like to this recipe…but this is a great start! To serve pour 1/2 of the sauce over the pasta and toss well, top with half of the cheese. Serve the remaining sauce and cheese in bowls on the side!

Manga~ Chef Steff

Fresh Fettuccine Italian Sauce and Fresh Romano Cheese
Fresh Fettuccine Italian Sauce and Fresh Romano Cheese
Fresh Fettuccine with Brown Butter, Sage, Garlic and Parmesan Cheese
Fresh Fettuccine with Brown Butter, Sage, Garlic and Parmesan Cheese

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Mediterranean Brie with Capers, Kalamata and Feta Bruschetta

November 25, 2019 by Chef Steff In Mediterranean and Ethnic Dishes Tagged #briecheese, #Feta, #KalamataOlives, #MediterraneanAppetizer, #TomatoBruschetta

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Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta

Brie Cheese…Everyone loves it…Hot-Cold- Wrapped in Pastry or Garnished with Sweet and Savory Toppings. This recipe takes a little more time but I assure you everyone will love it! The Presentation is Amazing but the Flavors even better!

This Mediterranean Brie Recipe was developed from left over ingredients that I had after making Bruschetta, Tsaziki and Baklava! I know you ask how can these extras make this wonderful Brie.

Mediterranean Brie
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta, #capers
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta, #capers
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta, #capers

Well it begin with the left over Tsaziki Sauce that I spread around the edge of the Brie Wheel. Then I had some crushed walnuts left over from a pan of Baklava without the spices. I place these on a dish and rolled the Brie in the crushed walnuts to cover the Tsaziki. I placed this wheel on a platter and topped it with a Tomato Bruschetta that I had left. I added Capers, Kalamata Olives and Feta….The finished product is this beautiful and delicious Mediterranean Brie Wheel. This is such a great variation from the traditional Brie in pastry.

Now remember you can buy a container of Tsaziki, a package of Crushed Walnuts and a good quality jarred Bruschetta. Then just add the feta, Capers an Kalamata Olives to the Bruschetta and you are good to go….

Here is the Recipe so you can make whip this up for the Holidays or any Occasion…this is really great at a Football party!

Mediterranean Brie with Tomato Caper, Feta Bruschetta

Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta, #capers
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta, #capers
Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta

1    6″ or 8″ wheel of Brie Cheese
1   8oz container of Tsaziki OR make your own
1    cup crushed Walnuts OR any nuts you have on hand
1    8oz jar of Bruschetta OR make your own
3    tablespoons drained and chopped Capers
1/4 cup crumbled Feta Cheese
1/4 cup chopped Kalamata Olives
1/2 teaspoon dried oregano or 1 tablespoon fresh chopped oreagano
Drizzle of Olive Oil
4 pieces of Pita Bread

Directions:

Mix the Tsaziki with the beaten egg, unwrap Brie wheel and do not cut any of the rind off. Spread the Tsaziki around the edge of the Brie by placing Tsaziki in a bowl and roll the Brie wheel to completely coat the sides of the Brie. In another bowl place the crushed nuts, roll the Brie wheel in the crushed nuts. Cut one piece of the Pita Bread in wedges but keep together and place on a serving platter. Combine the Bruschetta, Capers, Kalamata Olives and Oregano together. Top the Brie with the Bruschetta mixture and top with the Feta and drizzle with a little olive oil.

**To make your own Tsaziki, mix 8oz strained Greek yogurt with 1 tbsp. lemon juice, 1 tbsp. olive oil, 1 finely minced garlic clove, 1/2 cucumber, seeded, grated and juice squeezed from cucumber. Salt and pepper to taste. Mix well and refrigerate for at least one hour or overnight.

***To make your own Bruschetta: Seed and chop one medium fresh tomato or drain a 15oz can diced tomatoes. finely chop 1 clove of garlic, 1/2 of a small onion chopped, 1 tbsp chopped fresh basil, 2 tbsp. of olive oil, salt and pepper to taste. Gently mix all ingredients together. Refrigerate for an hour or overnight

Serve this Delicious Brie with remaining Pita Bread cut in wedges or Pita Chips or Flatbread Crackers….Enjoy!

Mediterranean Brie, #greekappetizer, #briecheese, #feta, #nuts, #bruschetta

Wishing Everyone a Wonderful, Safe Holiday!

Tasty Travels.. Chef Steff

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Football Favorites

October 25, 2019 by Chef Steff In Appetizers- Vegetable and Green Salads-, Blog Posts and Recipes Tagged #chicken Wings, #crabcakes, #football, #Mac and Cheese, #sandwiches, #Sundayfunday

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Popular Football Favorites I have been making for Sunday Funday! E-mail me at: chefsteff@tastefullygourmetcatering.com or Call 410~340~6300 to Place your Orders

Beef Fajita with Peppers & Onions
Beef for Fajitas
Crab Cakes Maryland Style
Appetizer Antipasto
Appetizer Antipasto
Appetizer Antipasto
Sandwich Muffuletta with Olive Tapenade
Sandwich Muffuletta with Olive Tapenade
Sandwich Muffuletta with Olive Tapenade
Chicken Wings
Chicken Souvlaki Club
Chicken Souvlaki Club
Meatballs ~ Greek with Mint and Tsasiki Sauce
Butternut Squash & Shrimp Pizza
Wraps Turkey, Ham, Cheddar, Honey Dijon Spread
Macaroni Baked with Three Cheeses
Macaroni Baked with Three Cheeses
Mexican Black Bean Three Cheese Queso Dip
Brunch Frittata with Fresh Herbs, Spinach, Swiss and Ham
Shrimp Salad In Brioche Rolls

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Baklava Cheesecake with a Nutella Honey Syrup Drizzle

September 18, 2019 by Chef Steff In Blog Posts and Recipes

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What could be better than these two luscious desserts infused into one?

Baklava Cheesecake with a Honey Nutella Drizzle

The first bite is just heaven, the second bite has you wanting more… by the time you are finished you won’t care that you had to undo the top button of your pants to breath!!!

The truth be told, I am not a fan of Cheesecake or Baklava, but the combo is amazing! You can also substitute any nuts that you like or to accommodate certain nut allergies! The taste will still be amazing!

Baklava Cheesecake Ingredients
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle
Baklava Cheesecake with a Honey Nutella Drizzle

Baklava Cheesecake Recipe with a Nutella Drizzle

*Prep Time: 30 min * Cook Time: 70 min *Yield: 9” Cheesecake

Baklava Filling

1 box phyllo (fillo) dough (Athens 9”x 14” sheets/ 2 rolls /20 sheets in each)
1 stick of butter
1 1/3 cup slivered almonds
1 1/2 cup walnuts
2 cups chopped hazelnuts
1 tbsp. McCormick roasted Saigon cinnamon
1 teasp. freshly grated nutmeg

Drizzle Syrup

1 cup honey
2 cups,sugar in raw or white sugar
1 teaspoon. salt
1 ½ cups water
1 orange (quartered & squeeze juice in syrup over strainer, then drop orange in pot )
2 cinnamon sticks broken
1 cup Nutella

Make the Nutella Drizzle Honey Syrup first. Actually the day before is even better, so it thickens. Combine all ingredients in a pot and slowly bring to a boil stirring often.

When it cools take out cinnamon stick and whisk in Nutella. Toast all the nuts in a 350° oven for 8-10 min., let cool. Place all the nuts in a food processor, pulse until small rough chop. Not finely Ground. Toss with cinnamon and nutmeg, set aside.

Cheesecake Filling

2 ½ 8oz packages cream cheese 20oz
¾ cup granulated sugar
¼ teaspoon. salt
16 oz Greek yogurt plain
½ cup Nutella
3 eggs room temp.
1 teasp. vanilla

Melt butter and lay out Phyllo dough. Butter pan, then taking one sheet at a time lightly butter phyllo, fold in half and then lay half in pan with an over hang, repeat with 9 more pieces overlapping as you work to complete the circle and the bottom of pan is completely covered.

Place cream cheese, sugar & salt in a mixer or food processor and pulse until smooth. Add yogurt and mix well. Then add vanilla and eggs one at a time until blended and smooth. Remove 2/3 of Cream cheese mixture from cusinart. Add Nutella to cusinart with remaining batter and pulse until smooth.

Pour enough syrup to nuts to coat, mix very well, then spoon ½ of the nut mixture in bottom of pan on top of phyllo. Gently spread to cover bottom. Lightly butter 3 more 2 more sheets of phyllo, fold and lay inside pan to cover the nuts. Gently pour the cheesecake mixture on top and spread evenly. Place spoonfuls of the Nutella cream cheese mixture into the pan, with a knife carefully make a figure 8 swirl just twice. Butter 2 more pieces of phyllo, fold and place on top of cheesecake mixture, add rest of nut mixture. Fold the overlapping pieces of phyllo over top of cheesecake mixture. Fold overlapping pieces of phyllo over nut mixture. Lightly butter the phyllo again and place 2 more pieces of phyllo folded in half on top.

Score the phyllo as if you were cutting pieces of pie, butter and place in the 325° oven for 60 minutes. Turn oven up to 350° for 70 min, then turn off oven and let cheesecake sit in oven for 30 min. Remove and cool to room temp. Sprinkle ½ cup toasted chopped hazelnuts and drizzle with Nutella syrup. Your Friends and Family will be so happy…especially those Baklava and Cheesecake Lovers!!1

Enjoy!
Cheff Steff

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Tsoureki Bread Pudding

May 15, 2019 by Chef Steff In Bread-Cakes-Pastries

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Greek Easter Bread Bread Pudding with Nutella

Bread Pudding Tsoureki Easter Bread with a Honey Orange Glaze
Bread Pudding Tsoureki Easter Bread with Honey Orange Syrup

There are few people out there in the dessert world that do not love Bread Pudding. These days there are so many different flavors and varieties of this delicious warm decadent dessert. This is so far from the basic popular Bread Pudding from years ago, especially now that the ingredients of the best Bread Puddings include, liquors, fruits, nuts and even vegetables. This is one of the easiest desserts to make, yet many do not attempt because they think it is difficult.

Yet, never have I seen anyone make Bread Pudding with Tsoureki Bread. For those that are new to the Blog, Tsoureki is our Greek Easter Bread. This bread has the unique flavors of Mastica and Machlep and is usually made only during the Easter Holiday.

It is sweet and delicious and craved by every Greek I know as Easter gets close. I know many that will sit and eat a whole loaf toasted with butter. Many families have one or two loaves in the house during the holidays. In my house there are 20-25 loaves, a tradition that I started with my Mother-in-law Maria 20 years ago. She is gone, but our tradition lives on, I miss her dearly.

Well, first let me say that even though I could eat all 25 loaves, at least 20 of the Tsoureki loaves are given to friends and family….Greek and American. As the Holiday whines down, I always have an extra loaf or two and gain a pound or two during this wonderful holiday.

As most breads it freezes well and you can pull it out for any drop in guests. The only other bread I know that has the same texture and is on the sweet side is Brioche. I usually make most of my bread pudding recipes from brioche.

So…… I first made this recipe with Brioche and it was delicious. Then a good friend of mine Helen Karamalakos told me it reminded her of Tsoureki. She is Greek and is one of my friends that gets a loaf of my yearly batch of Tsoureki Easter Breads. Well as they say, the light bulb went off instantly and the Tsoureki Bread Pudding with Nutella and Banana was born.

I know so many people that tell me they may have a loaf or two left over after Easter and now there is a way to take this amazing bread and make a delicious dessert any time of year. However, if you do not have Tsoureki, my original recipe made with Brioche is just as amazing. I even drizzle a little caramel sauce on top of the warm bread pudding as it comes out of the oven………OMG…..Delish……the BestEver!!!!

One more little note, if you happen to need two pans and you only have one loaf of Tsoureki, not a problem. Use One loaf of Brioche and One loaf of Tsoureki……just as great.

Tsoureki Bread Pudding with Nutella and Banana

Prep time: 15min Chill time: 2 hours Bake time: 1 hour yield: one 9×13 deep pan

1 loaf Tsoureki Easter Bread (approx.15-16oz)
OR 1 loaf of Brioche (15-16oz)
Cut in 12 ( 3/4 inch) slices
2 cups of Nutella or 1 13oz jar
8 large eggs
2 cups cream
2 cups almond milk
1 3/4 cups raw sugar or white sugar
1 tbsp. pure vanilla extract or vanilla paste or
1 tsp. hazelnut or almond extract
3 ripe bananas
3/4 cup caramel sauce or Classic Honey Orange syrup (on Baklava)

Directions. I let the bread sit out in the air unwrapped for a day or two. Cut in the 12 slices, then spread the nutella to the ends of 6 slices. Top with the other 6 slices to make six sandwiches. Cut each sandwich into 1 inch cubes and place in a large bowl.

In another bowl combine the 8 eggs, cream, almond milk, sugar, vanilla and hazelnut or almond extract. Beat really well with a wire whisk for about a minute until sugar is blended well. Then pour 3/4 of the mixture over the bread cubes and gently toss to coat with the custard mixture. Take the 3 bananas and add to the remaining custard mixture, smash with a fork and mix well. Now pour this over the bread cubes and gently mix to incorporate the banana mixture.

Spray Pam in the deep casserole pan or a half disposable hotel pan, both work well. Pour the bread pudding mixture in the prepared pan and press down gently so the cubes are covered in custard. Cover and refrigerate for at least 1 1/2 hours. Then preheat oven to 350 degrees and bake on the middle rack for approx. 1 hour or until the the Bread Pudding is set and golden brown. If you find that it is getting to dark and the cebter nedds to cooka little more, place a sheet of foil lighty on top and bake another 10 min.

Remove from oven and drizzle caramel on the Bread Pudding or wait until you cut pieces and drizzle on each piece with a dollop of whipped cream.

OMG…..now prepare for a taste of the best bread pudding ever!!!!

Enjoy……
Chef Steff

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Vegetarian Wheatberry Stew with a Chili Twist & Lime Cilantro Greek Yogurt

April 15, 2020 by Chef Steff In Blog Posts and Recipes

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Vegetarian Wheatberry Stew with a Chili Twist
Vegetarian Wheatberry Stew with a Chili Twist
Vegetarian Wheatberry Stew with a Chili Twist

Blog- Vegetarian Wheatberry Stew with a Chili Twist and a Lime Cilantro Greek Yogurt 3-13-20

Wheatberries are one of those grains that is lost in the world of high fiber and nutritious grains. Wheatberries are actually a Whole Wheat Kernel and if they are milled produce Whole Wheat Flour! If you are Greek you may only be familiar with “Koliva” a combination of wheatberries and some or all of these other ingredients. Jordan almonds, fresh pomegranate seeds, sesame seeds, ground walnuts, anise, golden raisins, fresh parsley, cinnamon and sugar. Wheatberries are the main ingredient in Koliva and is used Liturgically in the Greek/Eastern Orthodox Church for commemorations of the dead. It is blessed during the First Friday of Great Lent, Funerals, Saturday of Souls & Memorial Services that are performed at various intervals after a person’s death. It has also been said that at the funeral the Koliva has no sweetness and is bitter and fitting for a funeral. The sweetness added starting with the 40 day memorial.It is said that Koliva is derived from a Greek word that means small coin or small gold weight. Powdered Sugar is sprinkled heavily over a mound of Koliva, which is meant to symbolize the grave site

So now that you know the Greek History of Wheatberries, it is great to know that wheatberries have so many other uses as well. The recipes and flavors you can create with this amazing grain are endless. Such as Wheatberry, Kale and Cranberry Salad, Wheatberry Pudding, Wheatberry Pilaf, Wheatberry Bruschetta and Wheat Berry Chili!

Lenten Wheatberry Soup with a Chili Twist
Vegetarian Wheatberry Stew with a Chili Twist
Vegetarian Wheatberry Stew with a Chili Twist
Wheatberries

Wheatberry Chili is our recipe for today….this came out of so many requests for a hearty vegetarian Chile that has an ingredient that has the texture of meat. Wheat berry takes several hours to cook however the end result is a plump slightly chewy meat like texture. this is a simple but really great Wheatberry Chili recipe…of course you can add any of your other favorite veggies to this Wheat berry Chili to make it your own.

Now remember as far as adding heat…the chipotles in adobe sauce are smoked jalapeños and have a kick…you can also add a diced fresh jalapeño or cayenne pepper…. good Luck!

Vegetarian Wheatberry Stew with a Chili Twist and Lime Cilantro Greek Yogurt

yields 6 servings prep time 15min cook time 3 hrs

Ingredients
1 cup uncooked wheatberries
4 cups water
6-8 cups vegetable stock
2 tbsp. olive oil
4 cups onion, diced
3 cloves garlic, minced
1 cup chopped celery
2 cups diced green or red peppers
1 1/2 cups chopped carrots or baby carrots in half
1 tbsp. coconut sugar
1 tbsp. chili powder
2 tsp. ground cumin
2 tsp. oregano
1 tsp. black pepper and salt to taste
3/4 cup tomato paste
1 cup sundried tomatoes rinsed and chopped
1 7oz can of chipotle chilies in adobe sauce
2 cans black beans, drained
1 14oz can fire roasted diced tomatoes
Mexican Cheese or Queso Fresco for topping

Greek Yogurt with Lime and Cilantro
3 cups Greek Yogurt, strained
Juice from small lime and zest
1/4 Cups fresh chopped cilantro
1 tsp paprika

Directions:

Bring the water to a boil, add the wheatberries and cook for 1 to 1 1/2 hours until tender. You may have to add water to the pot as they cook. Drain and set aside.

While the wheatberries are cooking heat the olive oil in a heavy pot and add the onions an garlic and cook for 5 minutes. add the celery, carrots, peppers and cook another 5 minutes. Add the coconut sugar, chili powder, ground cumin, oregano and black pepper, coating all of the vegetables well, cook for 5 minutes. add the tomato paste and cooked wheatberries, cook for 5 minutes.

Add the beans, fire roasted tomatoes, sundried tomatoes and the chipotle peppers, gently mixing everything together. Now add 6 cups of vegetable broth stirring until everything is blended really well. Let simmer for about 15 minutes. If the Chili is to thick add a little more stock. It is your preference if you want this thick or thin. Taste for spices….have the strained lime cilantro yogurt reaady and some fresh grated mexican cheese or queso fresco to top your magnificant bowl of Wheatberry Chili…