Decor Arts Now

Some might consider me a day late when it comes to chocolate dessert recipes.  I disagree.  Every day is better with chocolate.  Besides, the column is “Foodie Friday,” not “Foodie Valentine’s Day.” Still you might want to hang on to this recipe for next year.  It is super easy, making it ideal for the holiday (actually any holiday, heck actually, as I said before, any day period). 

First the kitchen.  Well this isn’t really a kitchen–just a window display at West Elm.  Still, I loved getting up close and personal with that darling red Smeg fridge.  Swoon.  I have a real crush.

I didn’t have time to search around for a kitchen image because I have been working so hard on my Olioboards for the #Oliohop that I am participating in on Monday.  It is a wonderful theme.  Olioboard is asking participating bloggers to showcase the needs of their favorite #charitycauses.  I am proud to be representing the Bartow-Pell Mansion Museum.  Please visit me on Monday, and then “hop” around to the other bloggers to learn what their charities need.  I will have all of the links on my blog.

And now Audrey, this one is for you.  Lately I have been posting pictures of my cooking efforts on Instagram.  If you see a picture and want the recipe, simply leave me a comment (like Audrey did for my dark chocolate bread pudding) and I will be happy to share  how to make it.  I am thrilled by requests!

Dark Chocolate Bread Pudding

Ingredients

1 1-pound loaf of challah bread, cut into 1/2″ cubes , to yield 8 cups bread cubes (you may not need the entire loaf)

12 ounces semisweet chocolate chips

1 cup sugar

1/2 cup unsweetened baking cocoa

3 cups half and half

6 large eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1. Lightly butter the bottom and sides of a 3 quart baking dish.

2. Toss the bread cubes with the chocolate chips, reserving 1/2 cup of chips and place in the prepared baking dish.

3. Combine the 1/2 cup of chips, the sugar, cocoa and 1 1/2 cups of half and half in a saucepan set over low heat.

4. Cook stirring until the chocolate is melted and the mixture is thickened and smooth.

5. Transfer to a large bowl, and whisk in the remaining half and half.  Whisk in the eggs, salt and vanilla.

6. Pour the mixture over the bread cubes and let rest for at least 30 minutes until the chocolate custard is absorbed.  I  have made the recipe up till this point a day in advance and refrigerated it.

7. While the pudding is resting, preheat the oven to 325 degrees.

8. Bake the pudding for 45-50 minutes, until it is set.  Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving.

9. Serve warm with whipped cream or ice cream.

Yield, 10 servings.

My boys inhale this. 

xxoo.

Photos via my Instagram.

My Pick for Kitchen of the Year designed by Young Huh

You would have to be a loyal reader indeed to remember my periodic column “Foodie Friday.”  Back when I first started blogging, my sister-in-law Denise dipped a toe in from time to time.  We created a column to showcase kitchens and our favorite recipes.  Any recipe featured had to be  something that all of our kids ate.

It was an interesting concept because at the time, all 3 of my teenaged boys were at home, and Denise was raising a toddler girl.  The recipes are hits with everyone in our families.  You can find them all by plugging in “Foodie Friday” in the search box on my home page.  The column eventually petered out, primarily because we ran out of recipes that pleased both a very young girl and teenaged boys.

Now that I know a few more people in the blogging and interior design communities, and I am a bit more widely read, I decided to stage a revival.  Many of my new friends know that I like to cook.   In fact the revival was prompted by my guests at an “in real life” blogger/holiday cookie swap held at my house in mid-December.  I had several requests at the party  for the recipe that I am going to share today— a super simple hors d’oeuvre just in time for your New Year’s Eve festivities.

Future “Foodie Friday” recipes will be from my own tried and true recipe files, since Denise no longer has time to blog.  If people are interested, I will repeat a few recipes that can be made quickly from mostly pantry staples.

My butler’s pantry. I am old school–those binders house my favorite recipes.

I will continue to feature fabulous kitchens and images of any room related to eating (pantries and dining rooms too).  If you have designed a kitchen, dining room or pantry  that you would like me to feature, please email me at lynnbyrne (at) decorartsnow (dot) com, and use submission as your subject.  Jpegs no wider than 600 pixels fit my blog format best.

Now without further ado, my pick for Kitchen of the Year, and the recipe for Parmesan Cookie Treats.

THE KITCHEN

This kitchen, designed by Young Huh, ticks all of the right boxes.  It’s innovative–by choosing to paint the cabinets green, as opposed to white, Young gives the “farmhouse” look a much needed shot in the arm.   It leaves me twitching to break out the paint cans.  Young’s design also oozes warmth and hominess–essential qualities for a kitchen in my book.  Finally, it is highly functional–a kitchen has got to work.  No shoes in the oven for me.  (Yes, people do that).

My prediction for 2013: we are going to see plenty more cabinets sporting beautiful colors inspired by this kitchen.  FYI, the lovely green is Teresa’s Green by Farrow & Ball.

Young and I are simpatico in our decision to forgo recessed can lighting to better evoke an old-fashioned feel.  I did the same thing in my kitchen when we rebuilt our house 10 years ago.  Young has mixed a variety of pendant lengths and finishes to great effect.

Also, I am loving the brass hardware.  When I choose brass, I select an unlacquered  finish which  will allow it to develop a gorgeous patina.  No excessively shiny brass for me.  The warmth seen on this brass suggests the same choice.

This glimpse of the more saturated green-painted mudroom has me clamoring to see more of the house. Apart from the kitchen,  all we get to see is a shot of the dining room found on Young’s  website.   Young, if  you have designed more rooms, please share!

Since this kitchen is so obviously the heart of the home, it is the perfect pair with my Parmesan cookie treats.  I make my treats using a heart-shaped cookie cutter.

THE RECIPE

Parmesan Cookie Treats

Ingredients

3/4 cup of freshly grated Parmesan cheese (since this is the main ingredient, it is important to grate your own from a chunk. I do it in my food processor)

1/2 cup good quality mayonnaise (I use Hellman’s)

2 tablespoons grated shallot-again I use my food processor

1/4 teaspoon white ground pepper

24 slices white sandwich bread

1. In a small bowl, combine the cheese, mayonnaise and white pepper

2. Lay the bread on a work surface and cut out desired shape with a cookie cutter. ( I use a heart cookie cutter, but you can choose your shape)

3. Spread about 2 teaspoons of the cheese mixture evenly on each bread heart. Arrange the hearts on a large cookie sheet.  You can prepare the recipe up to this point in advance.  Refrigerate the prepared hearts until ready to bake.

4. Preheat the oven to 400 degrees. Bake the hearts for 5-7 minutes, until golden and bubbly.  Serve immediately.

All room photos from House Beautiful or Young Huh’s website.  Food photo snapped by one of my guests at the cookie swap.