Farro Risotto

The most challenging part of this wonderful dish...locating the correct farro. Who knew that would be such a scavenger hunt. Tara was able to locate the ten-minute version, but that would be akin to using instant oatmeal when cooking oats were called for.  She was not able to locate pearled or semi pearled as the recipe called for and had to settle for regular. As such, it was a good thing she started the recipe early. She had intended to use the additional 90 minutes to visit with friends before joining up with us at Supper Club. Instead she spent it waiting for the farro to cook. Moral of the story, if you can not locate pearl or semi-pearl farro, give yourself plenty of time. 

This dish was well balanced. As not a huge fan of mushrooms, I was delighted that they were not a huge player in the flavor profile. the butternut squash provided substance without too much sweetness. Tara doubled the recipe and by the end of the evening went home with an empty container. We licked it clean.

Farro Risotto

INGREDIENTS


2½ cups butternut squash, cut into ½-inch cubes
3 tbsp. olive oil
1 tbsp. plus 1 tsp. sage, chopped
1 cup farro (pearled or semi pearled)
3 tbsp. butter
4 shallots, minced
2 cloves garlic, minced
1 sprig thyme
½ cup white wine
1 cup chicken or vegetable stock
2 cups shiitake mushrooms, chopped
1½ cups shredded parmesan
1 tbsp. crème fraiche

INSTRUCTIONS

1. Heat the oven to 400°F. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for 25–30 minutes until the edges are browned and crisp. Remove from oven and immediately sprinkle 1 tablespoon sage over the still hot squash.

2. Meanwhile, bring 4 cups of water to a boil over medium heat. Stir in your farro and cook for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside.

3. In a 4 quart pan, heat the remaining 1 tablespoon olive oil over medium heat. Add in the chopped shiitakes and sauté, about 3 minutes, remove from pan and set aside.

4. Melt the butter in the same pan over medium heat. Add in the shallots, garlic and thyme. Let cook until the shallots become slightly caramelized, about 3 minutes.

6. Add the farro and stir, coating each kernel with butter. Add in the white wine and let simmer off.

5. Turn the heat down to low and begin alternately adding in the chicken stock and the farro cooking liquid, a ¼ cup at a time, stirring continuously with each addition. Do not add more liquid until the previous ¼ cup has been completely absorbed by the farro. This process should take about 25–30 minutes. After the last addition, stir until about ⅔ of the liquid has been absorbed, and add in the mushrooms and roasted squash.

6. Fold in the cheese and stir until just melted.

7. Fold in the crème fraiche and remaining chopped sage for garnish, season with salt and pepper.

A double batch...and we licked the bowl clean!

Beet and Walnut Salad

This roasted beet and walnut salad was a surprise hit with a slightly sweet flavor enhanced by the crunch of the nuts and the tang of blue cheese. The kids poked at it suspiciously while the adults went back for seconds and thirds. It's the perfect chilled accompaniment to the warm dishes sharing the plate. Just remember to serve with the blue cheese...it wasn't until we were putting the few left overs back in the fridge did we realize we forgot the wedge in there!! And after Anne specifically hunted the cheese shelf for non-crumbly blue cheese for the perfect wedge.

Anne found these beautiful beets at the local food co-op, but this time of year, Farmers Markets are filled with these little gems that are all too often only served pickled.

Roasted Beet and Walnut Salad

INGREDIENTS
2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese



INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. (Anne roasted the beets the evening before to ensure they were cooled in time)
2. Serve with wedges of blue cheese on the side.

 

Leek and Potato Soup

This hearty dished warmed up the coldest of nights. With temperatures dipping to record lows in our neck of the woods, we were all happy to have this creamy soup on the menu. While the kids weren't too fond of the chopped chives, the adults all agreed it added just the right amount of zip and texture to a surprisingly low fat soup. The odd bit of this recipe is that is gives you the option of either mashing the vegetables with a fork or passing them through a food mill. This two techniques will results in two vastly different textures. If you like your soup on the chunky side, mash with a fork. If you prefer creamy and smooth, use an immersion blender as Sarah did.

Leek and Potato Soup Recipe

INGREDIENTS
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives


INSTRUCTIONS

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls.

4. Pour soup into a tureen or soup bowls and decorate with the herbs.

5. Add a little freshly ground white pepper, if you like.

Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

Gougères (Cheese Puffs)

These little cheese puffs were more puff than cheese. With a consistency and taste similar to cheese straws, the kids ate them faster than they could come out of the oven. They reminded me of eclairs with the filling (which is the only reason I for one enjoy an eclair). They left you longing for something filling the air-pocket in the center. This did not stop the kids, but I am not sure these will be gracing my oven again any time soon.

Gougères (Cheese Puffs) Recipe

INGREDIENTS
½ cup milk
8 tbsp. unsalted butter, cubed
½ tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated

INSTRUCTIONS
1. Heat oven to 425°.
2. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat.
3. Add flour; stir until dough forms.
4. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes.
5. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth.
6. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
7. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets.
8. Place in oven; reduce temperature to 375°.
9. Bake until golden brown, about 30 minutes.

Cajun Cake Recipe

Though it has pineapple and coconut in it, it doesn't have a tropical island taste to it. The pineapple is in the cake, and if we didn't tell you it was in there I am not sure you would know. It is subtle. The topping is reminiscent of a traditional southern pecan praline and is a perfect accompaniment to a cup of chicory coffee.

Cajun Cake

Ingredients

3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 1/2 cups flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease and flour a 9x13 inch pan.
3. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. 

Baking with your  kids is a great way to connect with them

4. Add eggs, pineapple and juice. Mix at low speed until well blended. 

5. Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. 

6. Have topping ready when cake is done.

To Make Topping: 

1. In a saucepan, combine milk, 3/4 cup sugar and butter. 

2. Bring to a boil and cook for 2 minutes, stirring constantly.

3.  Add pecans and coconut and combine. 

4. Remove from heat.
5. When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.

A little too much topping, oh well gave Tara an
excuse to give it a through taste test. 

Enjoy!

Crab Cakes Recipe

In my opinion, the best crab cakes are more crab and less "cake." I want the ratio of filler to crab to be just enough to hold the shape. These beauties are all about the crab and simple enough to be made while some steaks are perfected on the BBQ out back. I made one batch and before the cooled down, they were gone.

Ingredients

1 pound crabmeat, picked free of shells
1/3 cup crushed Ritz crackers
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard (same as ground mustard)
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Flour, for dusting
1/2 cup cooking oil

Directions

1. Preheat oven to 350
2. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

3. Place patties on a lightly greased cook sheet. 

4. Bake in the oven for 15 minutes. Baking them firms up the patties and helps them stay together a bit.

5. Remove from oven.
6. Heat oil in a large skillet over medium heat. 

7. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 2 to 3 minutes. 

8. Carefully flip crab cakes and fry on other side until golden brown, about 2 minutes.

These were devoured before I could snap pictures! 

These were supper simple and were delicious! I will definitely make these again.

Enjoy!!

Behind The Scenes: The Roux

I wasn't too concerned when I picked the gumbo. I knew (from watching all of those 30-minute meals with Rachel Ray) that if I prepped as much as I could the night before I would be that much ahead in the morning. The day before, I prepped all of the vegetables. I was a chopping fiend. My 4 year old sous chef even helped.

When evening fell all of the veggies were chopped and tucked away in labeled containers in the fridge, dread settled in as I climbed into bed. ROUX! HOW AM I GOING TO MAKE ROUX??

I started posting on Facebook as the night hours ticked by.

My mother, the southern cook, was out of state and only offered, "I should have taught you honey."

Thanks for the support mom!

Meghan posted that she used Alton Brown's oven technique.

I quickly searched the web for more information on this proven technique (well, Meghan said it was proven). I located a video of the technique, it look easy enough and I am visual learner.

I ran to the store first thing in the morning and purchased a cast iron pot. Luckily I found a scale in the kitchen and was able to weigh out the flour. This was the simplest and easiest way to make roux. Who knew? Well, Meghan did...and I am so grateful she did.

When I spoke to my mother a few days later I was so proud to tell her it worked, and teach her something new about cooking roux!


The ingredients: 

This is part of the magic...measure your ingredients by weight rather than by volume. If you are scratching your head and wondering what that means, put away your measuring cups and pull out your food scale.

3/4 oz oil

3/4 oz flour


The Recipe:

1. Preheat oven to 350 degrees F and place the oven rack in the center position.

2. In a cast iron dutch oven, whisk the flour and oil together until they form a thick paste. It will resemble the paste your used in kindergarden, the kind they told you not to eat but you did anyway and then wondered why you did because it tasted nasty. Yep, that stuff. 

 
3. Place in the oven and cook for 30 minutes.

It will not appear much different within the first 30 minutes
rest assured you are on the right track. 

4. Whisk and return to oven for 30 more minutes.

5. Whisk again and return to oven for 30 more minutes. The roux should begin to darken at this point.

Notice the roux has begun to darken,
it will also have a nutty scent to it. 

7. Roux is done when it is medium brown to red brick in color.

8. Remove from oven and use immediately. Smile to yourself because to just made roux and didn't burn it!

Enjoy!

June Supper Club: Louisiana Comfort Food

The Hostess

The Theme

Louisiana Comfort Food 

The Menu

Appetizer: Crab Cakes

Main Dish: Gumbo - chicken and sausage
Side Dishes: Cheesy Grits, Red Beans and Rice, and Cornbread – southern style
Dessert: Cajun Cake

Drink: Sweet Tea, Hurricanes, and Abita beer

Background

Growing up, my mom, who was raised in Louisiana, filled our Massachusetts home with the flavors of the south. I remember visiting my maternal grandmother in Alexandria, Louisiana and driving to back-woods hole-in-the-wall-locals-only restaurants to devour baskets of hot fried catfish and savory hush puppies.

My father's sister and brother-in-law ran a restaurant, The Plantation Manor, in Alexandria. Even after my uncle retired and moved to California, he still cooked up a mean gumbo and 30 years later, we have finally convinced him to dust off his hush puppy recipe.

When I finished my undergraduate degree and was considering where I would pursue my graduate studies, one of my top choices was the University of Tennessee in Knoxville, Tennessee. I spent two exciting years in Knoxville,  and was blessed to eat more than one meal with my classmates' families.  Though Knoxville's traditional dishes are a little different than Louisiana's,  I enjoyed them all the same and today reflect fondly on my memories of sharing comfort food with family.

It made sense, then, that when my turn to host Supper Club came up, I broke cornbread with my Six Kitchen family and created new memories of enjoying  southern comfort food.

Deciding on the menu was only half the fun. With the busy summer months upon us, only three kitchens were able to cook. Heading to my parents' beach house for the weekend, I helped my fellow cooks escape the heat and dish up heaping plates red beans and rice, gumbo, cheesy grits, and cornbread, washing it down with hurricanes, sweet tea, and Abita and topped off with Cajun cake.

While we missed the other kitchens, we all agreed, good southern soul food with good friends is a great way to spend a June evening.

Mexican BBQ Fiesta! - April Supper Club

When it was my turn to host Supper Club I had two choices for my Menu. Once was “Pregnancy Cravings” the other was “Mexican BBQ Fiesta”. I went with the latter. For my Menu I went with a simple Mexican BBQ theme since we were so close to Cinco de Mayo. Our dishes to make were Carne Asada, Mango Avocado Salsa & my Grandma Dolly’s Spanish rice. Since I am "the substitute" I will admit that yes, the Carne Asada was from the local Mexican Carniceria. However, I painstakingly chopped by a HUGE batch of my award winning Mango, Avocado & Tomato Salsa and Anthony fried up some of his tortilla chips. Also I made my Grandma Dolly famous Spanish rice. In the Severy household we mean business when it comes to Mexican food! J Please enjoy with you next Mexican fiesta! 

Dolly’s Mango, Avocado & Tomato Salsa

Ingredients

1 mango – peeled, seeded and diced

1 avocado – peeled, pitted and diced

4 medium tomatoes – diced

1 jalapeno pepper – seeded and minced (to avoid burning hands please use plastic gloves, I’ve learned the hard way)

½ cup chopped fresh cilantro

3 cloves of fresh garlic – minced

Salt

2 tablespoons of fresh lime juice – really I don’t measure this.

¼ cup red onion – finely chopped

3 tablespoon of olive oil

Directions

In a medium bowl, combine all ingredients. To blend the flavors it is best to refrigerate for about 30 minutes before serving.

Anthony’s Tortilla Chips

Ingredients

About 10 corn tortillas cut into triangles (like a pizza)

Vegetable Oil

Salt to taste

Directions

Please oil in a heavy bottom pan. He judges the temperature by placing one chip into the oil. Once the chip starts to fry your oil is ready. Fry in small batches moving around every couple minutes to ensure even browning.  Fry for 5-7 minutes. Remove to a paper towel bowl, salt immediately. Enjoy with your favorite salsa!

Grandma Dolly’s Spanish Rice

I’m going to apologize in advance that there is no real “recipe” to this. This has been passed down for many generations.

Ingredients

1 cup long grain white rice

About 3 cloves of fresh garlic – minced

2 stalks of green onions – chopped

1 small can of tomato sauce

2 cups of water

About 1 palm full of Cumin

Salt to taste

Vegetable oil ** be sure it is veggie not olive they have different cooking temps!

Directions

Like I mentioned there is no real recipe so here goes.

Over medium heat coat the bottom of a medium pot with the vegetable oil. Add rice and start to brown. Once the rice is semi browned, add in garlic and green onions. Cook until rice is slightly brown and garlic is soft. Add in the water tomato sauce and cumin. Cook for about 15-20 minutes or until has absorbed the liquid. The first time you will need to keep a close eye on it. It will burn quickly once rice has absorbed the liquid. Once done fluff with fork and add in your salt to taste! Enjoy!

xoxo – Dolly
“The Substitute”

Italian Rice Balls Recipe

I have never heard of these before Mandy posted her menu. This was definitely out of the box for me. Since I LOVE Italian I thought I’d give it a shot! They were easy and tasty. However, If I make them again I think I will season the rice a bit more. Maybe by adding some fresh chopped garlic and basil. These were a huge hit with the kids and grown-ups alike (although I think the grown-ups liked the name better)! Here is the recipe adapted by Allrecipes.com. My one tip to this is to keep your hands very wet with water when you are rolling the balls they are very sticky. Also, used jarred sauce for the dipping sauce. Hope you all enjoy!

Italian Rice Ball Recipe

The tasty result! :)

Ingredients

2 eggs
1/3 cup grated Parmesan cheese
1 tablespoon dried parsley
1/4 teaspoon freshly ground black
pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1 1/2 cups dried bread crumbs
2 cups olive oil

Directions

1.  In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.

2.  Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.

Rice after being cooked, ready to be cooled and rolled.

3.  Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.

Ready to roll!

4.  In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.)

Frying the up!

5.  Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

xoxo - Dolly
“The Substitute”

Cookie Pizza Recipe

When I was assigned a dessert pizza, I was drawn to this simple Betty Crocker recipe.

Mostly because it was simple.

And let's face it, simple is best when one is involved in a Supper Club.

And when simple tastes this good, well, that's a win all the way around.

Sugar Cookie Pizza Recipe

Ingredients

1 package of Sugar Cookie Dough (to be honest, you could also use already refrigerated dough or, if you're really ambitious, make your own)
1 pint whipped cream
1 container frosting (again, you can make your own, but why when there are so many delicious pre-made ones?)
strawberries
blueberries
2 kiwi, peeled and sliced

Directions

Preheat your oven to 375.

1.  Mix your cookie dough according to package directions.

2.  Spread your cookie dough out on a pizza stone or pan. Warning. The dough WILL expand so leave yourself a little space or else you'll be cleaning up burnt cookie dough off the bottom of your oven. Not that I know from personal experience or anything. Just trust me on this one.

3.  Bake your giant cookie crust until the edges are golden.

4. While your "crust" is cooling, whip the cream with an electric mixer (do not try to use a whisk, not that I know from personal experience or anything). When stiff peaks form - and they will - fold in frosting. Gently.

5.  Spread the whipped cream and frosting combo on the cookie crust.

6. Top with fruit.

7. Eat and pretend it's healthy. After all, there's fruit!

Enjoy!

Pot Sticker Recipe

I have to admit I was intimated making these pot stickers. But, once I got going it was extremely easy! I will definitely be making these again for my family. I adapted my recipe from Martha Stewart and since I am "the substitute" I modified it a bit.

Pot Sticker Recipe

I started by making the filling….

Ingredients

1/2 cup finely chopped Napa cabbage – **I used bagged coleslaw
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil – **I omitted this because I didn’t have any

Here are the ingredients...

Directions 

1.  In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes.

2.  Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. 

3.  Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days

Then I started on making the Pot Stickers themselves. This is the tricky part! Once you get the hang of it you will be on a roll. (No pun intended.) Biggest advice is to keep your fingers moist so the wonton paper does not stick to you. Also, don’t worry about the appearance they will still taste great! I used the sauce recipe but added a little sugar for sweetness.

Ingredients

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

Directions

1. Put a small amount of the wonton filling in the middle of the wrapper.

2. Fold edges to form a triangle, pressing lightly.

3.  Fold triangle corners inwards.

4. Transfer to an oiled plate, and cover with a damp towel to keep moist.

5.  In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. 

6.  Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Of course we sampled just to make sure they tasted ok! They were amazing! Thank goodness there was no need to stop by the store for frozen ones on the way over! Enjoy!

xoxo – Dolly

“The Substitute “

Mango Pudding Recipe

If you think of Bill Cosby and J-E-L-L-O when you hear the word "pudding," you and I have at least one thing in common. I will admit the thought of a cool creamy dairy mango concoction made me gag a little. I am a chocolate pudding girl, through and through. If it also makes you a little green for the same reason, think of it as a thick smoothie. After eating it, I've decided it would be very refreshing on a warm summers eve. Or after a heavy meal.

 Mango Pudding Recipe

Gather together:

• 3 mangoes, peeled and divided (who are we kidding? I used a bag of frozen)
• 2 1/4 cups water, divided
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup whipping cream (or skip it, I completely forgot about this until I started writing out the recipe!)

Preparation I am supposed to start this recipe by dicing fresh mangoes...but I bought frozen instead. I have not cooked long enough to truly appreciate dicing anything when you can buy it already diced. 

1. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids. (A fine sieve? This gal doesn't own one. So I just pureed it extra long until there were no visible fibers or chunks). 

2. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute.

3. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. (Your kidding? Ramekins or custard cups? Not in my kitchen. Poured the mixture into 2oz cups I use for my son's lunches)

4. Cover and chill overnight or until set. Top evenly with diced mango. (I skipped this part also. Frozen mango doesn't hold up the same as fresh...I didn't want little slimy bits on top.)

5. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding. (COMPLETELY SPACED ON THIS ONE...served without whipped cream. Opps!)
  

Not too shabby for my first Six Kitchens attempt...