What’s Cooking in Kelli’s Kitchen

It was a big weekend at Hacienda Dos Kellys. We were busy enough that we spent Sunday recuperating, and I was glad to get back into the office for a bit of respite. I am in the process of submitting all of the required forms for admission to UNLV for grad school (don’t worry, it’s a remote learning program). We played in the Oasis Academy golf tournament, and I prepared dinner for The Last Revel before we attended their fantastic show at the Churchill Arts Council. 

I drew inspiration for the menu from the time I spent cooking on sailboats in the Bahamas and Caribbean islands. Smoked jerk chicken thighs, Jamaican red beans served over coconut rice, mango and broccoli slaw lightly dressed with agave nectar and lime juice, potato salad rife with peas and carrots, and coco bread. But the crown jewel of the evening was dessert, Banana Bread Pudding with walnuts and dark chocolate topped with a quick butter caramel sauce. While (again) not a dessert that is eligible for submission in The Fallon Post and Chamber of Commerce holiday pie competition, this bread pudding is delicious and 100% worthy of inclusion in your Thanksgiving or Christmas menu plan.

Banana Chocolate Bread Pudding

INGREDIENTS:

1 loaf of brioche bread, cut into 1-2” cubes

1 c cream

1 ½ c milk

1 14-oz can sweetened, condensed milk

4 eggs

1 c brown sugar

1 T vanilla

½ t cinnamon

¼ t nutmeg

¼ t allspice

½ t salt

4 ripe bananas, mashed

1 ¼ c walnuts

1 c dark chocolate chunks

½ c brown sugar

3 T butter

½ t vanilla

Splash of milk

DIRECTIONS:

1. Preheat oven to 350 degrees. Toast bread until dry and crunchy but not browned (10 minutes-ish). In a medium bowl, whisk together cream, milks, eggs, brown sugar, vanilla, and dry spices. Stir in mashed banana and 1 c walnuts
2. Spray a 9x13” baking dish. Pour bread cubes and chocolate chunks into the dish then top with the custard mix. Stir to combine, making sure all of the bread is moistened. Let sit for about 20 minutes for the bread to absorb the custard. Sprinkle with the remaining walnuts. Then bake for 1 hour.
3. Meanwhile, combine ½ c brown sugar, butter, vanilla, and milk in a saucepan. Heat over medium, stirring constantly, until it bubbles.
4. Remove bread pudding from the oven & top with the caramel sauce, then serve.

I am going to go out on a limb and proclaim that the weather has finally snapped. It is now officially time to lean into recipes that slowly bake in the oven, warming the kitchen and filling the house with delightful aromas. It’s time for sweet potatoes, kabocha squash, braised short ribs, and pot roast–HOORAY! Tonight, in celebration of our 17th wedding anniversary (Happy Anniversary my love), I going to make a dish that smacks of fall, Brown Butter Lentil and Sweet Potato Salad, and serve it with a side of steak because #Celebration.

Brown Butter Lentil and Sweet Potato Salad

By Yossy Arefi

INGREDIENTS:

1 # sweet potatoes (sub butternut squash or carrots), peeled and cut into ¾” pieces

2 T olive oil

Salt and black pepper

1 c green or black lentils, rinsed

½ c parsley, chopped

½ c crumbled goat cheese

1 T sage, minced

4 T unsalted butter

1 T extra-virgin olive oil

2 T red wine vinegar

1 t maple syrup

DIRECTIONS:

1. Preheat oven to 375 degrees. On a baking sheet, toss the sweet potatoes with oil and season with salt & pepper. Spread into an even layer and roast, stirring occasionally until golden and tender (15-25 m).
2. Meanwhile, add the lentils to a medium pot and cover with about 6 cups of water. Salt generously and bring the mixture to a boil. Turn the heat down to a simmer and cook until the lentils are just tender (15-25 m). Drain the lentils then return them to the pot and cover to keep warm.
3. Prepare the vinaigrette: add the sage to a small bowl. Melt the butter in a small skillet over medium heat. Cook the butter, stirring occasionally and scraping the milk solids off the bottom of the pan as needed, until the milk solids turn golden brown and smell toasty.
4. Pour the hot browned butter over the sage; it will crackle and foam. Let the mixture sit for 1 minute, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season to taste.
5. Add the cooked sweet potatoes to the pot with the lentils. Pour the dressing over the top and stir gently. Add the parsley and season to taste. Top with crumbled goat cheese and enjoy.
6.