Orange & Honey Bread Pudding

        1    stick (4 ounces) unsalted
             butter
       30 sl French bread, between 1/8
             and 1/4-inch thick,
    1 1/2    inches in diameter, - about
        3    to 4 ounces
        2 c  milk
        1 c  heavy cream
      2/3 c  honey, - preferably orange
             blossom
        3    California navel oranges
        5 lg eggs

Note: The oranges can be peeled and sliced after using their zest to flavor the pudding. Sprinkle them with a little sugar and orange liqueur and serve them along with the pudding. Preheat the oven to 325 degrees. Melt the butter and cool it slightly. Dip one side of each slice of bread into the butter and arrange the bread, buttered side up and slightly overlapping in a shallow 1 1/2 quart baking dish. Combine the milk, cream and honey in a saucepan. Strip the zest from the oranges with a vegetable peeler and add to the pan. Be careful not to include any of the white pith under the zest or the pith might contribute a bitter flavor. Bring the mixture to a boil over medium heat, remove from heat and allow to stand about 5 minutes for the zests to steep and flavor the mixture. Whisk the eggs until liquid in a large mixing bowl, then whisk in the hot milk and cream mixture. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and skim the foam from the surface with a large spoon. Pour the custard over the bread in the dish, pouring so that the bread is evenly soaked and rises to the surface. Place the baking dish in another larger pan and pour warm water into the pan to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the bread is an even golden color.


Yield: 4 Servings

Onion Soup (Emeril)

      1/2    stick butter
        1 c  diced bacon
        1 c  sliced yellow onions
        1 c  sliced red onions
        1 c  sliced white onions
        1 c  sliced shallots
        1 c  sliced leek whites
        1 c  sliced scallions - (white parts only)
      3/4 c  flour
        6 c  light chicken stock
        1 c  cream
             Salt and pepper
        3 ts snipped chives, - for garnish

Heat butter in a large saucepan, add bacon and cook until fat renders and bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels and set aside for garnish. To bacon fat add yellow, red, and white onions and shallots. Cook until they begin to wilt. Add leeks and scallions and cook for 3 minutes. Dust flour over, and stir and cook until flour turns golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes. Add cream and season to taste with salt and pepper. Pour about one-third of soup and solids into a blender or food processor and puree, or pulse with an immersion blender. Reheat and serve garnished with bacon and chives. Garnish with a spoonful of onion marmalade, if desired.


Yield: 4 Servings

Onion Marmalade

        3 TB oil
        2 c  halved and sliced red onions
        2 c  halved and sliced yellow onions
        2 c  halved and sliced shallots
        1 c  white wine vinegar
        3 ts sugar
             Salt and pepper

Heat oil in a medium saucepan. Add onions and slowly cook, stirring often. As they begin to dry up add vinegar and sugar. Cook for 30 to 35 minutes, until soft, brown and very sweet. Season with salt and pepper.


Yield: 4 Servings

Ollie Fearing's Meat Loaf

        1 lb ground beef or veal
      1/2 lb bulk pork sausage
        1 sm onion, -- diced
        1    carrot -- diced
        2    stalks celery, -- diced
      1/2 c  chopped green pepper
        1    clove garlic, -- chopped
        2 TB chopped parsley
      3/4 c  bread crumbs
  :          Salt and pepper
        1    egg, -- beaten
    1 1/2 c  diced tomatoes
        1 ts Tabasco
        1 TB Worcestershire sauce
        2    bacon slices

Preheat oven to 375 degrees. In a bowl combine beef, pork, onion, carrot, celery, green pepper, garlic, parsley and half of the bread crumbs. Season with salt and pepper. Fold in egg, tomatoes, Tabasco and Worcestershire. Shape meat mixture into a loaf shape in a large cast-iron skillet. Top with bacon strips and remaining bread crumbs. Bake for 1 1/2 hours, until cooked through.


Yield: 4 Servings

Olive Oil Mashed Potatoes

        2    baking potatoes (each about
        8    ounces)
        2 TB olive oil
             Kosher salt -- to taste
             Freshly ground black pepper
             to taste

Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven. Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.


Yield: 4 Servings