Food Build Index

PerniciousDuke

RXO & BCO
405th Regiment Officer
Community Staff
So... this is apparently happening..

We love to build things, but sometimes we want to eat the things we built. Foam isn't very nutritious so let's try something new.

Create a build thread for a dish that you like to make. Be sure to post pictures.

From the incredible mind of TheBraus


Food Build Index


Breakfasts

Lunches

Appetizers

Soups

Breads

Main Dishes

Pizza - TheBraus
Pulled Pork Wraps - TurboCharizard
Chaliapin Steak Don - CplYapFlip
Chicken and Waffles - Rosebud


Desserts
PB and Chief Cookies - PerniciousDuke

Drinks
Mudkipz - TurboCharizard




I sure hope this catches on. :)
 
Last edited:

TheBraus

Member
So... this is apparently happening..

We love to build things, but sometimes we want to eat the things we built. Foam isn't very nutritious so let's try something new.

Create a build thread for a dish that you like to make. Be sure to post pictures.

From the incredible mind of TheBraus


Food Build Index


Breakfasts

Lunches

Appetizers

Soups

Breads

Main Dishes

Pizza - TheBraus
Pulled Pork Wraps - TurboCharizard
Chaliapin Steak Don - CplYapFlip


Desserts

Drinks





I sure hope this catches on. :)
Incredible mind is wayyyyy overstating it.

I just like adding smiles to things.
 

SpartanBeru95

New Member
So... this is apparently happening..

We love to build things, but sometimes we want to eat the things we built. Foam isn't very nutritious so let's try something new.

Create a build thread for a dish that you like to make. Be sure to post pictures.

From the incredible mind of TheBraus


Food Build Index


Breakfasts

Lunches

Appetizers

Soups

Breads

Main Dishes

Pizza - TheBraus
Pulled Pork Wraps - TurboCharizard
Chaliapin Steak Don - CplYapFlip


Desserts

Drinks





I sure hope this catches on. :)
20190630_133919.jpg
 

EirinnOCD

New Member
Breakfast!(served with mimosas for those like me; day drinking folks!)

morning bread pudding with salted caramel

12822292764_c5103edcb5_z.jpg

12822294574_f72865650c_z.jpg



Morning Bread Pudding with Salted Caramel
This is an overnight dish, ideally. Set it up before you go to bed and all you have to do when you wake up is bake it and invert it onto a serving dish. The longer is soaks, the more the bread and custard become one, but nevertheless, I think as long as it has an hour to soak, it will be good enough.
Serves 6 generous or 8 to 10 if other items are on the table. Estimate 1 hour prep time and then about 30 or so minutes baking time in the morning.
3/4 cup plus (optional) 2 tablespoons granulated sugar
6 tablespoons unsalted butter
1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way)
8 large eggs
1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
1 cup milk
1/4 teaspoon almond extract
First, choose your baking vessel. I opted for a 2-quart oval gratin/roasting dish, but also tested this in a 9-inch round cake pan (it was a squeeze; 10-inch would have been better). Other things I suspect would work: 9- to 10-inch cast iron skillet, 2-quart casserole dish or 1 deep-dish pie pan (what Hesser suggests).
If your vessel is safe for the stovetop, use this to make the caramel. If not, use a small, heavy saucepan. In either, place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly. You will find that the butter separates from the melting sugar and this is just fine. Do your best to keep them stirred together but know that it will all work out in the end even if it’s split.
If you’re using a saucepan, your caramel is done when it reaches a copper color. Pour it over the base of your baking vessel and try (I failed each time) to tip it 1-inch up the sides of the dish.
If you’re making the caramel in your final baking vessel, your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.
Regardless of baking vessel, place dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all.
In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover tightly with plastic wrap and chill overnight. If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.
In the morning, [updated to suggest] take your dish from the fridge an hour before you want to bake it. Heat oven to 375°F. Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto it. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding. Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone (Or fresh whipped cream) onto each plate.
 

PerniciousDuke

RXO & BCO
405th Regiment Officer
Community Staff
Very cool EirinnOCD! Can you create a new thread in the Off Topic section so I can link to it for the index? If you're not sure how send me a PM.
 

TheBraus

Member
Breakfast!(served with mimosas for those like me; day drinking folks!)

morning bread pudding with salted caramel

View attachment 287325
View attachment 287326


Morning Bread Pudding with Salted Caramel
This is an overnight dish, ideally. Set it up before you go to bed and all you have to do when you wake up is bake it and invert it onto a serving dish. The longer is soaks, the more the bread and custard become one, but nevertheless, I think as long as it has an hour to soak, it will be good enough.
Serves 6 generous or 8 to 10 if other items are on the table. Estimate 1 hour prep time and then about 30 or so minutes baking time in the morning.
3/4 cup plus (optional) 2 tablespoons granulated sugar
6 tablespoons unsalted butter
1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way)
8 large eggs
1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
1 cup milk
1/4 teaspoon almond extract
First, choose your baking vessel. I opted for a 2-quart oval gratin/roasting dish, but also tested this in a 9-inch round cake pan (it was a squeeze; 10-inch would have been better). Other things I suspect would work: 9- to 10-inch cast iron skillet, 2-quart casserole dish or 1 deep-dish pie pan (what Hesser suggests).
If your vessel is safe for the stovetop, use this to make the caramel. If not, use a small, heavy saucepan. In either, place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly. You will find that the butter separates from the melting sugar and this is just fine. Do your best to keep them stirred together but know that it will all work out in the end even if it’s split.
If you’re using a saucepan, your caramel is done when it reaches a copper color. Pour it over the base of your baking vessel and try (I failed each time) to tip it 1-inch up the sides of the dish.
If you’re making the caramel in your final baking vessel, your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.
Regardless of baking vessel, place dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all.
In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover tightly with plastic wrap and chill overnight. If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.
In the morning, [updated to suggest] take your dish from the fridge an hour before you want to bake it. Heat oven to 375°F. Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto it. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding. Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone (Or fresh whipped cream) onto each plate.
This looks amazing.
 
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