The U.S. Navy Week celebrations in Spokane this week include a stop at The Kitchen Engine.
Navy culinary specialist Demontray Braswell and an assistant will be preparing bruschetta and other recipes Thursday from 11 a.m. to 3 p.m.
The demonstration, designed to show job opportunities in the Navy, is one of many Navy Week events. More information is available at www.navyweek.org/spokane2010.
The free demonstration is open to the public. The Kitchen Engine is in the historic Flour Mill, 621 W. Mallon Ave., Suite 416.
The Kitchen Engine hosts a long list of cooking demonstrations and classes. Another class of note will be held Tuesday from 6 to 7:15 p.m.
Kennewick cookbook author Susan Gauen will demonstrate gluten-free recipes from her new cookbook “Celebrating Food – 121 Gluten Free Recipes for a Healthier You.”
Biscuits and gravy, turkey sausage and apple cinnamon bread may sound like a torturous breakfast menu for anyone with celiac disease, but Gauen has made it gluten free.
The class is $35.
Gauen says the book, published by Strang, also includes recipes for people who have multiple food allergies, including options for those who can’t eat dairy, eggs, soy, corn, food dyes, shellfish and nuts. The book is $19.99 and can be purchased online or at The Kitchen Engine.
Some of the recipes call for baking mixes that can be whipped up with recipes in the book or purchased. The three baking mixes are available at The Kitchen Engine and range from $9.99 to $11.99 per package.
There’s more information about the demonstrations on The Kitchen Engine website. Or call (509) 328-3335 to register.
Mother’s Day winners
The Kitchen Engine website includes links to the winning recipes from the store’s Mother’s Day recipe contest.
Debbie Smith won first prize for her Chocolate Bread Pudding with Pecan Rum Flambé. Second-place winner Kristine Santucci whipped up Chicken Nachatta over Smashed Mascarpone Potatoes. The third-place prize went to Dianna Shimizu for Key Lime Cheesecake with Raspberry Sauce.
Here’s the winning recipe:
Mom’s Amazing Chocolate Bread Pudding with Pecan Rum Flambé Sauce
From Debbie Smith, first-prize winner in The Kitchen Engine’s Mother’s Day recipe contest.
1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup pero instant coffee substitute (see note) or 1/4 cup coffee-flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
11/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Pecan Rum Flambé Sauce (recipe follows)
Heavy whipping cream, lightly sweetened and whipped, optional
Preheat oven to 325 degrees. Lightly grease a 13- by 9-inch baking dish, then fill with the bread cubes.
In a large bowl, whisk together the milk, cream and pero (see note) or liqueur.
In another bowl, combine the granulated and brown sugars with cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.
In a medium bowl, add the vanilla extract, almond extract and cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hour.
Serve the pudding warm or cold, with Pecan Rum Flambé dessert sauce and a dab of very lightly sweetened heavy whipping cream.
Note: Prepare the pero according to package directions, doubling the dry granules.
Pecan Rum Flambe Sauce
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup dark rum (or 1 tablespoon of rum flavoring or vanilla extract if you don’t want flambé)
In a large skillet, melt the butter and add brown sugar; stir together. Add the pecans and cook until sugar has caramelized over medium-high heat.
Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan.
As the alcohol cooks out, the flame will die down.
Serve over chocolate bread pudding with an optional dab of sweetened whipped cream.
Note: If you don’t want the flambé, just stir in the rum flavoring or substitute 1 tablespoon vanilla.
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