Yaniv Segal's MISO SRIRACHA COATED FISH as featured in KANSAS! magazine

Yaniv Segal was the featured cook for the Taste section of the latest issue of KANSAS! magazine (2023/vol. 79/issue 5). Music director for  the Salina Symphony, Yaniv has conducted around the world—the Detroit Symphony and Minnesota Orchestra to the Kansai Philharmonic in Osaka, Japan, the Beethoven Academy Orchestra in Poland, and the BBC National Orchestra of Wales. A master of music, he also creates a symphony of flavors in the kitchen. His featured recipe for the article is a fish entrée. Following the recipe are additional details about Yaniv/s cooking style . . . info that didn't make it into the final version of the published article. 

Photo I took of Yaniv as Jason Dailey, the official KANSAS! photographer snapped photos for the magazine. The shoot took place in Yaniv's Salina apartment where he resides part of the year. 

ABOUT THE RECIPE — Yaniv uses this spicy sauce for  baked fish filets. In typical style he started with a printed recipe, in this case a compound butter created by David Chang of Momofuku, and then adjusted it to his own specifications. Yaniv’s conversion replaces butter with olive oil and injects a tangy, sweet chili pepper and garlic flavor with the addition of sriracha. Naturally sweet maple syrup is added to help balance the saltiness of the miso. The sauce can also be used over chicken or steak, on asparagus, broccoli, or carrots, or drizzled on either a baked sweet potato or a regular baked potato.

I served Yaniv's  miso sriracha glazed salmon over rice and garnished with green onions. 

MISO SRIRACHA COATED FISH    Yield: 6 to 8 serving, allowing 1/3 to 1/4 pound of fish per person

INGREDIENTS

2+ pounds of filets, skin-on — Salmon, Michigan whitefish, lake trout, or rainbow trout

1/2 cup yellow miso

1/4 cup olive oil

1/2 tablespoon sriracha sauce, more or less depending on amount of heat preferred 

1 tablsespoon maple syrup 

INSTRUCTIONS

1.  Place the filets on parchment paper in a baking dish (parchment paper allows for easy clean up).

2.  Mix remaining ingredients well to create the sauce adjusting amounts to balance flavors and to meet your own specifications. Unused sauce may be stored in the refrigerator.  

3.  Use sauce to evenly coat the top of filets. 

4.  Bake at 350 degrees F. for about 12 to 15 minutes, until the fish is flaky and reaches an internal temperature of 145 degrees F.  

      I interviewed Yaniv at Salina's Barolo Grille.
Yaniv and Barry toasted the occasion with Barolo mocktails.

 

     ABOUT THE MAESTRO'S COOKING STYLE  — Yaniv compares organizing a musical program to menu planning. “You wouldn’t follow one meat and potato course with another heavy course. What I try to do when planning a concert is choose a variety of items—some that whet your palate, some that sparkle and some that are substantial.” Attending a musical performance, he believes, is much like a fine dining experience. Both can be experienced and tasted, and introducing new flavors can create an awakening of the senses and of the palate. 

As Yaniv contemplates ways to introduce new music and composers to listeners, he relies on a technique that he and wife Joanna use when attempting to expand the taste buds of their two sons, nine-year-old Rami and six-year-old Shoshan.  “We include something they know along with either changing up a familiar food by introducing new spices or flavors, or adding something totally new. If children taste something often enough they may grow to like it.” Experts at the University of Michigan Children’s Hospital agree, saying, “Children need to taste and swallow a food at least 10 times before deciding if it is something they like.”

 When back at home in Michigan, Yaniv and Joanna both like to spend time in the kitchen. In a typical week, Yaniv might cook twice and Joanna once, each making enough for two evenings, leaving one night for takeout. Yaniv explains that Joanna cans their excess garden produce, has taken a croissant-making class at the Institute of Culinary Education in New York City and a pie making class at Zingerman’s Bakehouse in Ann Arbor. In between, Yaniv explains that Joanna, who earned a PhD from Rockefeller University and an MD from Cornell Medical College, runs a neuroscience lab at the University of Michigan and also sees patients in endocrinology.

Starting at an early age, the boys have been involved in cooking, from stirring eggs to making Polish pierogi. As for their food preferences, “Give them a plate of sliced fresh tomatoes and grilled shishito peppers and they are happy,” their dad says. Along with kale, arugula, an assortment of fresh lettuces, squash, cucumbers, and lots of herbs, the family’s raised bed gardens includes shishito peppers. Yaniv explains, “We often play a game of pepper roulette. About one in 10 of the shishito peppers are quite spicy and you never know which it might be.” He cooks the peppers in a little oil in the wok. Another favorite is zucchini that is sliced and grilled, just long enough to add a few grill marks. 

 ast summer New York Times food writer Margaux Laskey stayed at their house and stocked their freezer with Greens and Beans Alla Vodka, a recipe that featured kale from the Segal’s garden. The recipe appeared in her next food column, along with this explanation, “Their garden is positively exploding with gorgeous, emerald-green kale.” The dish, credited to recipe developer Ali Slagle, combines classic Italian vodka sauce with white beans and hearty greens. 

Most often Yaniv uses recipes just as a reference. Generally he’ll check out from four to 10 and then use them as a guide to create his own version of a particular dish. Comparing this to another musical endeavor, he says,“ I often look to other composers for inspiration when composing a new piece of music.” While he takes extensive notes when studying scores, that’s not the case in the kitchen. Consequently, when Joanna, who follows recipes religiously, asked for the recipe for a newly created mirin stir-fried green bean dish, he had only a vague guide to offer. 

For an added taste of Yaniv’s music, his website includes an overview of his musical compositions.http://www.yanivsegal.com

INFO ABOUT THE SALINA SYMPHONY —  performances are held at The Stiefel Theatre in downtown Salina. Performance dates and times can be found at the symphony’s website: https://www.salinasymphony.org/main/

Flourless Monster Cookies (gluten-free)

This is a copy-cat of cookies made locally that are one of Barry's favorites. They are packed with protein (peanut butter), oats but also their fair share of sugar and fat (butter). I divided the dough into balls and froze so we can practice portion control! 

We served the cookies with hot tea using mugs and a teapot that Barry made while he was an undergraduate at Kansas State University!

Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stick (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar (I have cut this down to 1/2 cup)

¾ cup granulated sugar (I have cut this down to 1/2 cup)

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
   
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
   
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 
   

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Recipe without photos . . . Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stuck (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Chocolate Caramel Cream-Filled Cake Roll

Happy Birthday Amira! Chocolate Caramel Cream-Filled Roll was a festive way to celebrated our great-great niece’s birthday this weekend. The light and fluffy cake, the basis for the roll, was made using a recipe that was demonstrated at a Taste of Home Cooking School held in Abilene years ago that my high school catering students helped with. That particular recipe was filled with Cool-Whip and cherry pie filling. My version uses a buttercream frosting flavored with caramel. 

Chocolate Caramel Cream-Filled Cake Log   Yield:  8  serving

Cake:

Parchment Paper

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 ccup baking cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup baking soda

1/8 teaspoon salt

1/3 cup water

1. Cake: Line a 15 1/2” x 10 1/2” jelly roll pan with parchment paper allowing paper to overhang edges for easy removeal; generously spray the parchment with pan release
2. In a large clean mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
   
3. In another mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
4. Gradually add 1/3 cup sugar, continue beating for 2 minutes. 
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. 
   
6. Gradually fold chocolate mixture into egg whites

   

   Partially fold chocolate and eggs mixtures.

7. Spread cake batter evenly in jelly roll pan.
8. Bake at 375° for 12 to15 minutes or until the top springs back when touched lightly in center.  
9. Using edges of parchment, lift cake from pan. 
10. Starting at short end, fold excess parchment over cake and roll the cake; place on wire rack to cool with seam down.
    
11. Let cool 10 to 15 minutes; cake should be barely warm . 
12. To assemble cake roll: Unroll cake. Spread with Caramel Cream Filling (recipe follows). 
    
13. Reroll (again from a short end) using parchment to lift and create a tight roll; remove parchment as you roll.
14. Transfer cake to a serving tray or board, seam side down. Chill slightly to firm. Trim ends of roll if preferred to show off the swirl.
15. Spoon warm Ganache down the cent of the roll allowing it to drip down the sides. Garnish with chopped pecans. 

 

Caramel Cream Filling:

1/2 cup butter, softened

1/4 cup caramel sauce (purchased or homemade)

https://cookingwithbarryandmeta.blogspot.com/2016/12/caramel-sauce-without-heavy-cream.html

2 cups powdered sugar, sifted

Combine butter and caramel sauce in mixer and blend. Add powdered sugar, a little at a time, and mix to combine. 

 

Topping: 

Chocolate Ganache, thinned with milk if needed 

https://cookingwithbarryandmeta.blogspot.com/2023/09/chocolate-ganache-made-with-evaporated.html

Chopped pecans

Recipe without photos . . . Chocolate Caramel Cream-Filled Cake Roll   Yield:  8  serving

Cake:

Parchment Paper

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 ccup baking cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup baking soda

1/8 teaspoon salt

1/3 cup water

1. Cake: Line a 15 1/2” x 10 1/2” jelly roll pan with parchment paper allowing paper to overhang edges for easy removeal; generously spray the parchment with pan release
2. In a large clean mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
3. In another mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
4. Gradually add 1/3 cup sugar, continue beating for 2 minutes. 
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. 
6. Gradually fold chocolate mixture into egg whites.
7. Spread cake batter evenly in jelly roll pan.
8. Bake at 375° for 12 to15 minutes or until the top springs back when touched lightly in center.  
9. Using edges of parchment, lift cake from pan. 
10. Starting at short end, fold excess parchment over cake and roll the cake; place on wire rack to cool with seam down.
11. Let cool 10 to 15 minutes; cake should be barely warm . 
12. To assemble cake roll: Unroll cake. Spread with Caramel Cream Filling (recipe follows). 
13. Reroll (again from a short end) using parchment to lift and create a tight roll; remove parchment as you roll.
14. Transfer cake to a serving tray or board, seam side down. Chill slightly to firm. Trim ends of roll if preferred to show off the swirl.
15. Spoon warm Ganache down the cent of the roll allowing it to drip down the sides. Garnish with chopped pecans. 
    

Caramel Cream Filling:

1/2 cup butter, softened

1/4 cup caramel sauce (purchased or homemade)

https://cookingwithbarryandmeta.blogspot.com/2016/12/caramel-sauce-without-heavy-cream.html

2 cups powdered sugar, sifted

Combine butter and caramel sauce in mixer and blend. Add powdered sugar, a little at a time, and mix to combine. 

 

Topping: 

Chocolate Ganache, thinned with milk if needed 

https://cookingwithbarryandmeta.blogspot.com/2023/09/chocolate-ganache-made-with-evaporated.html

Chopped pecans

Pumpkin Cinnamon Sugar Donuts, baked not fried

Finally. Pumpkin season is here again! Knowing of my obsession with pumpkins, my sister,  Marla Payne, shared a recipe she found on the internet. She was back in Kansas this past weekend and I made a batch of Pumpkin Cinnamon Sugar Donuts; the spicy and filling morsels received rave reviews.  Marla found this small batch recipe on the Back to Nature Blog . . . they also have a vegan variation at this site. 

We also recommend our Glazed Pumpkin-Pecan Cake Donuts that are also baked,  not fried. Use the search box on the upper left hand of our blog to search for other pumpkin recipes. Or, on the right hand side, check out the Holidays / Special Events & Occasions — Fall — for other pumpkin favorites. https://cookingwithbarryandmeta.blogspot.com/p/mixes-more.html

Pumpkin Cinnamon Sugar Donuts, baked not fried    Yield: 6 donuts 

Donuts:

1 cup + 1/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/2 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon pumpkin pie spice (a homemade version can be found in the Mixes and More section on our blog)

1/4 cup pumpkin pie puree (if using homemade puree or commercial pumpkin pie pie puree,  add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients) 

2 1/2 tablespoons unsalted butter, melted

1/2 cup milk

Cinnamon Sugar Coating:

3 tablespoons unsalted butter, melted

1 cup granulated sugar

1 1/2 tablespoons ground cinnamon

1. Preheat oven to 350° F.  
2. Generously grease a doughnut pan; set aside.
3. Donuts: In a large bowl whisk together the dry ingredients. 
4. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
   
5. Spoon mixture into prepared doughnut pan. 
   
6. Bake for 10 to11 minutes, or until the donuts spring back when lightly pressed. 
7. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
8. Cinnamon Sugar Coating: In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
9. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
   

Note: Although these donuts are best eaten the day they are made, they can be frozen and warmed up in the microwave. 

 

Recipe without photos . . . Pumpkin Cinnamon Sugar Donuts, baked not fried    Yield: 6 donuts 

Donuts:

1 cup + 1/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/2 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon pumpkin pie spice (a homemade version can be found in the Mixes and More section on our blog)

1/4 cup pumpkin pie puree (if using homemade puree  e or commercial pumpkin pie pie puree,  add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients) 

2 1/2 tablespoons unsalted butter, melted

1/2 cup milk

Cinnamon Sugar Coating:

3 tablespoons unsalted butter, melted

1 cup granulated sugar

1 1/2 tablespoons ground cinnamon

1. Preheat oven to 350° F.  
2. Generously grease a doughnut pan; set aside.
3. Donuts: In a large bowl whisk together the dry ingredients. 
4. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
5. Spoon mixture into prepared doughnut pan. 
6. Bake for 10 to11 minutes, or until the donuts spring back when lightly pressed. 
7. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
8. Cinnamon Sugar Coating: In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
9. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.

Note: Although these donuts are best eaten the day they are made, they can be frozen and warmed up in the microwave. 

Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Chocolate Ganache made with evaporated milk

Fudgy Brownies are good without frosting but for an extra special treat I topped them with a layer of creamy chocolate ganacehe. However, instead of using heavy cream (I had none on hand), I used evaporated milk and it worked just like the cream! Growing up on a farm, we learned to use replacements and this blog contains a  Mixes and More section (listed in the heading above) that includes substitutions along with homemade mixes.

Creamy Chocolate Ganache (above) spread over 

Fudgy Brownies (below). 

Chocolate Ganache made with evaporated milk

1 1/4 cups dark chocolate chips (or semi-sweet) 

1/3 cup evaporated milk 

1/3 cup butter

1. Place chocolate chips into a small bowl. 
2. In a microwave safe measuring cup, heat evaporated milk in 30 second intervals until it comes to a boil. 
3. Add this hot milk to the chocolate chips and cover with plastic wrap; let set for 30 seconds and then stir. 
4. Add butter and stir until everything has dissolved completely. Let cool until spreading consistency is achieved. 

Banilla Cream Pudding

No, it's not a typo — It's my name for homemade Brown Sugar Vanilla Pudding . . . essentially vanilla pudding made with brown sugar versus white sugar for a flavor boost. 

I gave our Banilla Cream Pudding an additional flavor boost by topping it with fresh Colorado peaches, walnuts and whipped cream.

Banilla Cream Pudding   4 or 5 servings 

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, lightly beaten in a medium size bowl

1 tablespoon butter

1 teaspoon vanilla 

1. Add brown sugar, cornstarch and salt to saucepan; thoroughly combine in order to avoid cornstarch lumps while cooking.
   
2. Gradually add milk, whisking mixture to combine.
   
3. Cook over medium heat, stirring constantly. Once mixtures comes to a full boil, continue to boil and stir for 1 minute. 
4. Remove from heat.
5. Gradually stir a third to half of the pudding into the lightly beaten egg yolk, whisking the mixture during the process. This will gradually temper the eggs so that they are not scrambled!
   
6. Add tempered egg mixture back to the sauce pan and heat over medium another 2 minutes, stirring constantly.
7. Remove from heat. Stir in butter and vanilla.  Mixture will still be somewhat runny at this point but will thicken as it cools.
   
8. Pour mixture into a bowl and refrigerate to thicken. (Add a piece of plastic wrap to the top to prevent the formation of a thin skin.)

Recipe without photos . . . Banilla Cream Pudding   4 or 5 servings 

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, lightly beaten in a medium size bowl

1 tablespoon butter

1 teaspoon vanilla 

1. Add brown sugar, cornstarch and salt to saucepan; thoroughly combine in order to avoid cornstarch lumps while cooking.
2. Gradually add milk, whisking mixture to combine.
3. Cook over medium heat, stirring constantly. Once mixtures comes to a full boil, continue to boil and stir for 1 minute. 
4. Remove from heat.
5. Gradually stir a third to half of the pudding into the lightly beaten egg yolk, whisking the mixture during the process. This will gradually temper the eggs so that they are not scrambled!
6. Add tempered egg mixture back to the sauce pan and heat over medium another 2 minutes, stirring constantly.
7. Remove from heat. Stir in butter and vanilla.  Mixture will still be somewhat runny at this point but will thicken as it cools.
8. Pour mixture into a bowl and refrigerate to thicken. (Add a piece of plastic wrap to the top to prevent the formation of a thin skin.)