(Gimme Some) Caramel Pudding

Comment dit-on "give me some caramel pudding immediately" in the many languages spoken in Sri Lanka?

Our Supper Club Coordinator cooked up this little dish and we remarked how it looks somewhat like a Grand Canyon of Goodness.  She says to be careful, slow, and deliberate when making the caramel.  Otherwise, the process is simple and straightforward...

Ingredients

*  1 can condensed milk
*  1 can water
*  1 tsp vanilla
*  8 eggs, beaten
*  1 cup sugar

Directions for Caramel

1.  In a small saucepan, combine 1 cup sugar and a little water and place pan on low heat.
2.  Stir until the sugar syrup turns golden brown.
3.  Remove pan from heat and pour it into an oven-proof dish (the same dish in which you are going to  
     bake the pudding)

Directions for Pudding

1.  Preheat the oven to 375 degrees.
2.  Mix condensed milk, water and vanilla in a bowl.
3.  Add the eggs to the mixture and beat well.
4.  Strain the mixture into the baking dish and cover with foil.
5.  Place the dish into a baking tray with a little water and bake for about 50 minutes, or until well done.
6.  Let it cool to room temperature.
7.  Cover the dish and leave in the refrigerator for several hours, preferably over night.
8.  Take out of the refrigerator 30 minutes before serving.
9.  Carefully invert on to a serving dish, allowing the caramel to run down the sides.

Recipe Source

Sri Lankan Tastiness

Last night's theme for Supper Club was Sri Lanka, thanks to the heritage of one of our elite members.  :)

Aren't familiar with this type of cuisine?  We didn't let that stop us!  Do a little online research, throw together some glorious spices, stop at the liquor store on your way over, and cook it up!

It was a feast.

More recipes to come, but let's start with the main "curry-ish" dish, courtesy of our hostess with the mostest:

Ingredients:

*  3 Tsp olive oil

*  1 small onion, chopped

*  2 cloves garlic, minced

*  5 Tsp curry powder

*  1 tsp ground cinnamon

*  1 tsp paprika

*  1 bay leaf

*  1/2 tsp grated fresh ginger

*  1/2 tsp white sugar

*  2 skinless, boneless chicken breast halves, cut into bite-size pieces

*  1 Tsp tomato paste

*  1 cup plain yogurt

*  3/4 cup coconut milk

*  1/2 tsp cayenne pepper (optional - there is a spicy taste without this)

Directions:

1.  Heat olive oil in a skillet over medium heat.  Saute onion until lightly browned.

2.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for two minutes.

3.  Add chicken pieces, tomato paste, yogurt and coconut milk.  Bring to a boil; reduce heat; and simmer for 20-25 minutes.

4.  Remove bay leaf (and stir in cayenne pepper if you're brave).  Simmer for 5 more minutes.

----Pour copious glasses of wine and enjoy hours of hilarious conversation.  Not optional.----

Enjoy!

Dbar is Dbest

Have you heard of Dbar?

If not, you must put on your fat pants and go there immediately.  The more elastic, the better.  They serve lunch, dinner and the occasional high tea, complete with a vast array of creative desserts.

Get this: they serve different desserts for lunch and dinner!  All the more reason to go there twice, or even three times a day.  Be forewarned:  the restaurant is quite small and doesn't take reservations in advance.  I've been a few times now and each time I have managed to squeak in just ahead of a growing line; but it's worth it because the service is spot-on and no matter how many people are lined up outside, I have not felt rushed by the wait staff.

I was invited to a swank dinner party this weekend and didn't want to show up empty handed, so I stopped by Dbar and picked up an array of French macaroons as well as hand-made easter egg truffles. They were a hit!

If you are looking for an intimate setting to catch up with a friend (or a significant other), or if you want to have a drink and catch a few moments alone, might I suggest Dbar.  You won't be disappointed.