We went to Bradley Ogden last week in Las Vegas (at Caesar’s Palace). On the whole, very good, but not spectacular. I should know better than to expect Rose’s lime juice at a high end place, but I ordered a Kamikaze that was so tart (from freshly squeezed lime juice) that I had to ask for simple syrup to be added for a little sweetness.
We started with Twice Baked Maytag Blue Cheese Souffle, which looked more like mini cheese muffins, but was tasty, and Celery Soup.
We anticipated a peanut butter and jelly bread pudding, but it wasn’t on the menu that night, so we settled for French Toast bread pudding with semifreddo, fried dates and citrus. The minute I saw the citrus, I thought, wrong! It will overpower the bread pudding, and it did. The date fritters were to die for – wish I had a whole plate of them. Complimentary butterscotch pudding topped it off.
I got this idea from Amanda’s blog, and used her homemade tomato sauce for the recipe. Took like 10 minutes to put this together. The original recipe is in a book Amanda got called Real Simple – Meals Made Easy. It ends up looking a little Christmasy, sort of green and red. I made a few adjustments, so the recipe below is my final version:
- 1 26-ounce jar pasta sauce
- 3 12-ounce packages frozen ravioli, unthawed (There were about 18 small ravioli in each package – 56 total – I used Whole Foods Spinach Florentine, which has no cheese, and minimal fat calories)
- 1 16-ounce bag frozen chopped spinach, thawed and squeezed of excess water
- 1 8-ounce bag shredded mozzarella
- 1/2 cup grated Parmesan
- Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange half the ravioli on top of the sauce and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.
Portuegese Sausage (organic from Whole Foods) (mustard on the side)
Roasted Vegetables: Yam, eggplant, brussel sprouts, mushrooms (all just tossed with EVOO & Salt & Pepper, roasted at 425 degrees)
Israeli Couscous (the large size)
4 slices Whole Foods Organic Whole Wheat Bread
2 egg whites (or equivalent from carton of egg whites – which is what I use)
2 tbsp milk
1 cup pecans, crushed (I use a rolling pin on nuts in a plastic bag)
2 tbsp veg oil (not olive oil)
1 tbsp butter (plus more for table)
Mix eggs, egg whites and milk in shallow bowl. Put crushed pecans in separate shallow bowl. Heat large fry pan on medium high, add oil and 1 tbsp butter. Dip bread in egg mix (both sides), then dip into pecans, and place carefully into hot oil/butter. Reduce heat if needed to make sure you don’t burn the pecans. Cooking time depends on your stove. I cooked this about 3 minutes per side. Remove to warmed plate.
2 ripe bananas
2 tbsp butter
2 tbsp maple syrup
Immediately after cooking French toast, add two tbsp butter to pan, and add sliced bananas. Toss and watch for when they start to soften and brown, about 1 minute. Add 2 tbsp maple syrup (watch out – it can foam up and sizzle quite a bit). Toss to coat and layer over French toast. Serve immediately, with more maple syrup for table.