Hershey’s Kiss with Almond wrapper on steel dining table. 30″x40″ approx. 2008
Arugula, Bacon, and Gruyere Bread Pudding
1.5 cups whole milk
.5 cup heavy cream
6 slices bacon
1 shallot chopped
3 or 4 cloves garlic, minced
5 oz baby arugula
half a loaf of crusty stale ww bread cubed (1 inch)
6 oz grated gruyere cheese
.5 tbls salt and pepper (each)
whisk eggs, milk, cream, salt and pepper in lg bowl.
fry bacon in skillet, drain on paper towel, crumble
pour off bacon fat, except for one tbs. Cook shallots and garlic in bacon fat,
add arugula until wilted.
stir arugula mixture, bacon, bread, and cheese into custard.
transfer to greased glass baking dish, cover w foil
bake 30-40 mins, then uncover and let top get goldeny or burned looking to your taste.
Calamari, Scallops, and Shrimp with garlic and pasta.
Marinade the seafood in juice of a lemon, four cloves minced garlic, tsp red pepper flakes, tbs minced fresh ginger, four smashed up anchovies, salt and pepper.
Boil capellini or spaghetti to al dente, leave it pretty firm.
Strain seafood, reserve liquid, pat seafood dry.
Add two tsp. anchovy oil and two tsp butter to large skillet, get hot. When hot, saute the seafood for a minute until the shrimp begin to get pink. Remove seafood and set aside in a bowl. Increase the heat, add a cup of white wine and the reserved marinade liquid and boil to reduce about four minutes. Add pasta and toss to coat. Add seafood and two handfulls of fresh basil, chopped coarsely. Toss to mix.
Top with shredded parmesan or romano and cracked pepper.
Serve with mixed green salad and loaf of crusty bread, remainder of the wine.
Oh. My. God.