Hey Puddin’ by quornflour

Recently I took this cooking class with some friends from work. I like cooking classes generally, that said, this one was a little disappointing. The food was good, but it was a little more demonstration than hands on. Everything was partially prepared and the woman running the class seemed a little apprehensive about folks using knives. I mean seriously kids, I have some serious knife skills; I know this, because I tool a class. That last bit should have resulted in an eye rolling and maybe a snicker.

The food in the class was mostly good. I say mostly because a lot of it was prepared ahead of time. The one thing that stood out the most was a really simple rice pudding. I like rice pudding. This particular recipe was also vegan, which I am not, but I do occasionally like to clear out the animal proteins. And it has coconut, I mean COME ON! Coconut is freaking delicious.

So I took the recipe and then altered it a little, I found it a little sweet with the already sweet mango, so I adjusted accordingly. Personally I think it is delicious, even if you have to start your prep a day ahead of time.


  • 1 Cup Sweet Rice
  • 1 Can (13.5-14oz) Coconut Milk (light or regular)
  • 1/3 Cup of Sugar
  • 1 ¼ Cup of Water
  • 2 teaspoons fresh Lime Zest
  • 1 Mango


  • Using cheese cloth or a mesh strainer: rinse the rice in cold water. Then place it in a bowl and cover with cold water and set aside to soak overnight.
  • In a pot (or rice cooker if you must) on medium heat, cook the rice with 1 ¼ Cups of water until the rice is tender. This should take about 20 minutes.
  • Do not shake the coconut milk before opening. Open the can and skim about ½ of the fat off of the top and set aside in a bowl.
  • Pour the remaining liquid and fat in a saucepan and add sugar. On medium heat, stirring constantly, melt the sugar into the coconut milk.
  • Once the sugar is melted add the remaining fat and mix in until melted.
  • Mix the coconut milk and sugar mixture together with the rice in a bowl and set aside until warm (not hot) to the touch.
  • Zest your lime and mix most of it into the pudding.
  • Slice the mango avoiding the seed.
  • Serve ½ cup of pudding with mango, garnish with remaining lime zest.
  • This can be refrigerated and served warm or cold.
  • It is also delicious with other tropical fruits.

Brunch for a Bunch by quornflour


Last week I invited my cousin over for brunch; then decided to also invite a few friends.

I failed to think about this fact while I was grocery shopping. So Sunday morning rolls around and I was like, “oh crapizola, what am I going to make?”

Luckily I had basic breakfast foods so all was not lost.

A few months back while I was visiting Seattle I went to a place that served “baked eggs” this was a peculiar idea to me. Not sure why, since really it makes perfect sense, especially for someone who really just likes poached or hardboiled eggs.

This gave birth to an idea… See a friend of mine had recently moved to NYC and didn’t have space for all of his cast iron cookware. I promised to return it when he had room again so that he wouldn’t have to put it in storage and have it potentially suffer from water damage. I am just nice like that.

So after reading up on baked eggs, I decided that I would do just that but rather than using the oven I would “bake” them in the Dutch oven.

So here is what you need:


  • 3 1/2 slices Sliced Bacon
  • 1 cup Onions
  • 1 tbsp Olive Oil
  • 1/2 Jalapeno Pepper
  • 4 Garlic Clove
  • 6 red potato
  • 1 1/2 cups Radishes
  • 12 Large Eggs
  • 2 tbsp Gorgonzola Cheese
  • 1/4 cup Milk
  • 3 oz Sharp Cheddar (shredded) – optional
  • 12 tbsp Sour Cream
  • 12 tsp Hot Sauce
  • 1/4 cup Water


Cut bacon strips in half and cook in a cast iron Dutch oven.
When bacon is cooking chop onions, garlic and jalapeños, mix together with olive oil.
Remove bacon and set aside, remove most of the rendered fat.
Put back over heat and add onion mix and cook until caramelized.
Add finely chopped radishes.
Chop potatoes into 1/2″ cubes add to Dutch oven with 1/4 Cup of water.
Cook until soft and browned.
Add gorgonzola cheese and mix.
Spread potatoes out evenly in the bottom of the pot.
Crack eggs over top of potatoes. Pour milk evenly over the eggs.
Place lid on top and put the burner on low. Cook until egg whites are white.
Sprinkle with cheddar cheese.
Serve by scooping an egg and the potatoes below, enjoy with a dollop of sour cream and hot sauce.

They turned out really well, everyone seemed to enjoy them, so that was awesome, and it was definitely the easiest way to make a dozen eggs at once without scrambling them all.

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