Around the oven

This weekend the weather has turned cold, though it isn't snowy. Yesterday we went up to a nature preserve near the confluence of the Missouri and the Mississippi rivers so that we could watch the bald eagles nesting there. We arrived at a partially frozen pond near one of the locks and saw, out on an island, about seventeen eagles perched in a single tree. Trumpeter swans had made themselves comfortable in a a free patch of water, and I couldn't count the number of ducks we saw (merganser, bufflehead, eider). We eventually retreated to the ranger station to watch the birds in comfort, but I came home with an urge to make something that would warm me and the house.

Potato casserole:

5-6 medium sized potatoes, sliced thin
4 T. melted butter
salt and pepper
1/2 c. chicken broth

Slice the potatoes and toss with the melted butter. Sprinkle with salt and pepper. Spread in a wide casserole pan and add the broth. Cover with foil and bake at 400 degrees for 30 minutes. Uncover and bake another 30 minutes, until top is golden and crisp. (from Edna Lewis's recipes in Gourmet magazine)

Chocolate Bread Pudding
(since you've already turned on the oven . . . )

4-5 slices firm sandwich bread, cut into 1-inch cubes
2 eggs
1/3 c. sugar
1 c. milk
1 c. heavy cream
1 tsp. vanilla
1 1/2 T. instant coffee or espresso powder
4 oz. bittersweet chocolate, chopped

Beat eggs with sugar, add milk, cream, vanilla and espresso powder.
Put half the bread cubes on the bottom of an 8 in square casserole.
Place half the chocolate on top of the bread.
Add another layer of bread.
Finish with the remaining chocolate.
Pour the liquid over the whole.
Let stand 20 minutes.
Place in a 325 degree oven for about 40 minutes or until the pudding puffs up and is semi-solid.
Let cool and set for about 30 minutes.
[from Cook's Country magazine]