Drago Shares a Secret

DEAR SOS: The bread pudding served at Drago’s restaurant in Santa Monica is absolutely wonderful. Will chef Celestino Drago share the recipe?

--EVELYN

DEAR EVELYN: Celestino Drago has always been gracious about sharing his recipes. Now, thanks to your request, we have an Italian bread pudding to add to our diverse collection. What makes it Italian? Celestino uses panettone, a tall, sponge cake-like Italian bread sold in tapered boxes during holiday seasons. The panettone and the chocolate-hazelnut cream (sold in jars as Nutella) spread on the panettone are available at most Italian or gourmet food stores.

DRAGO’S ITALIAN BREAD PUDDING

1 (1-pound) package panettone

1 cup chocolate-hazelnut cream (Nutella)

2 cups whipping cream

1 cup milk

4 whole eggs

3 egg yolks

3/4 cup sugar

4 teaspoons vanilla extract

Cut panettone into 16 (1/3-inch-thick) slices and toast lightly. Spread chocolate-hazelnut cream on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish.

Bring whipping cream and milk to boil in saucepan.

Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.

Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover. Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350 degrees for 45 minutes. Remove from oven and let rest before serving.

Makes 8 servings.

Each serving contains about:

710 calories; 188 mg sodium; 346 mg cholesterol; 44 grams fat; 69 grams carbohydrates; 11 grams protein; 1.27 grams fiber.

Let Them Eat Spinach

DEAR SOS: I had a recipe for spinach souffle given to me by a hairdresser, but I lost it. I’ve called everyone I know, hoping they had heard of it. The souffle is baked in a 13x9-inch baking pan and can be frozen, then cut into bite-size squares when company comes.

--JEAN

DEAR JEAN: Sounds like a crustless quiche or gratin spread in a baking pan. Try this and see if it comes close to the souffle you remember.

SPINACH SOUFFLE AU GRATIN

1 (10-ounce) package frozen chopped spinach

1 cup milk

1 teaspoon instant minced onion

1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons quick-cooking rice cereal

2 tablespoons butter

1/8 teaspoon ground nutmeg

3 eggs, separated

Grated Parmesan cheese

Cook spinach according to package directions and drain well, pressing with fork to remove excess liquid.

Combine milk, onion, salt and pepper in saucepan and heat until bubbles appear at edges. Sprinkle rice cereal into hot milk and cook, stirring constantly, until thickened. Cover and cook over low heat 3 minutes. Stir in butter, nutmeg and spinach. Cool slightly.

Beat egg whites until stiff but not dry. In separate bowl, beat egg yolks until thick and lemon-colored. Stir yolks into spinach mixture. Fold 1/3 of egg whites thoroughly into spinach mixture, then gently fold in remaining egg whites. Pour into buttered 1 1/2-quart casserole (or for thin layer, spread in a greased 13x9-inch baking pan), which has been lightly sprinkled with Parmesan cheese. Top with a little more cheese. Bake at 325 degrees until just firm but not dry, 45 minutes for casserole, or 20 to 25 minutes for large baking pan.

Makes 6 servings or 24 bite-size servings if using baking pan.

Each of 6 servings contains about:

122 calories; 323 mg sodium; 120 mg cholesterol; 7 grams fat; 8 grams carbohydrates; 6 grams protein; 0.45 gram fiber.

All You Need Is Love

DEAR SOS: About 25 years ago, my mother-in-law clipped a recipe for pot roast from your column. When she passed on, we inherited her cookbooks and clippings. On the other side of the pot roast recipe was one for Beatles cookies that intrigued us, but the recipe was clipped at the halfway point. Could you supply us with the complete recipe?

--DON

DEAR DON: These drop chocolate cookies sprinkled with cinnamon-sugar before baking, were very popular during the ‘60s Beatles craze, and we’ve printed the recipes many times. I’m so glad to resurrect it after a dormant spell.

BEATLES

3/4 cup butter

Sugar

3 eggs

5 1/4 cups flour

3/4 teaspoon salt

3/4 teaspoon baking soda

1 tablespoon baking powder

1 1/2 cups sour cream

1 1/2 teaspoons vanilla extract

1/2 cup semisweet chocolate pieces

1 tablespoon ground cinnamon

Cream butter and 2 1/4 cups sugar by beating in bowl until light and fluffy. Add eggs 1 at a time and beat well.

Sift flour, salt, baking soda and baking powder together in large bowl. Add dry ingredients to egg mixture little at a time, alternating with sour cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons onto greased baking sheet. Combine 2/3 cup sugar and cinnamon and sprinkle on each cookie. Bake at 375 degrees 12 minutes.

Makes 5 dozen cookies.

Each cookie contains about:

113 calories; 78 mg sodium; 19 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 1 gram protein; 0.03 gram fiber.