Bread Pudding to Die For — Goodbye to a Favorite Chef in Wichita

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June 5, 2015.   Today is a sad day for fans of beloved Wichita chef, restaurant owner and radio personality Tanya Tandoc.   She was murdered last night by a boarder in her home.    At age 45, she had so much more to give!   I enjoyed eating the delicious soups and sandwiches on the menu at her restaurant, Tanya’s Soup Kitchen, during frequent trips to visit my sister in Wichita, KS.    Although this resturant closed in 2004, my husband and I still rave about our favorite sandwiches and soups at Tanya’s.    I treasure the recipe card collection I purchased (twice!) during visits to the converted train depot restaurant.   I often turn to them when I am looking to cook a delicious soup or dessert.

In memory of Tanya and her terrific culinary talents, I would like to share two of my favorite recipes from her collection.

Bread Pudding with Caramel Sauce — The Best!!!

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9-12 cups good bread, torn into pieces, 1 Tbsp Vanilla. 9 eggs, 1 1/2 cups brown sugar, 6 cups milk

Place bread in 9 X13 inch pan.   Mix the wet ingredients and sugar in a bowl until combined, then pour over the bread.   Let mixture sit 5 minutes before squishing up well with your hands.   Use your fingers to evenly pat down the pudding.   Bake at 350 F for 45 minutes or until pudding is browned and puffed.   Cool before serving with warm caramel sauce.

Caramel Sauce

2 sticks butter, 2 cups brown sugar, 2 cups heavy cream

In a saucepan, melt butter.   Add sugar and stir in cream.   Bring to boil and simmer on low heat 20 minutes, stirring contantly.   Remove from heat and serve with fresh whipped cream.

Tomato Bisque – Perfect with a Grilled Cheese, 4-6 servings

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2 cans tomato paste,  3 cups water, 3 cups heavy cream, 4 fresh garlic cloves, minced fine, 3-6 Tb sugar to taste, salt and pepper to taste

Compine all ingredients, whisk well, and bring to a boil over moderate heat.   Simmer 10 minutes and season to taste.

Tomato dill:  add 1 tsp died dill weed at the beginning of cooking.   Tomato basil:  add 1/2 cup chopped fresh basil to soup at the end of cooking.   Tomato Tarragon:   add 1 tsp dried tarragon to soup the beginning of cooking.

Here is a link to her radio show on KMUW, 89.1 in Wichita:  http://kmuw.org/term/tanya-tandoc

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