Feeds:
Posts
Comments

Posts Tagged ‘bread’


Individual Bread Puddings - Meatballs&Milkshakes

Bread pudding is the perfect way to use up leftovers, whether it’s vegetables from last night’s dinner, bacon from yesterday’s breakfast (who has leftover bacon?!), or bits of cheese after that party. The important thing is to have some flavorings like onions, garlic, and herbs along with cheese and eggs to soak into day old bread and bake up into a lovely custardy breakfast. I like to make them in single servings or in cupcake pans so that I can take them with me on busy mornings. They also freeze well and you can heat straight from the freezer in single servings.

Individual Bread Puddings

5 eggs

1 cup milk

2 cups day old bread, cubed (small if making individual servings, they have to fit in the muffin cups)

1/2 cup grated cheddar

1/2 cup grated asiago

1/2 onion, minced (or leftover)

1 garlic clove, minced

1 cup spinach, chopped (or leftover)

1 cup mushrooms, sliced (or leftover)

1 cup white wine

2 tablespoons sage, minced

Parmesan cheese for grating

Saute the onion, garlic,sage,  and mushrooms in a couple tablespoons olive oil until softened, about 5 minutes. Season with salt and pepper. Add the spinach and allow to wilt. Add the white wine and allow the alcohol to cook off, about 2 minutes. Transfer to a bowl to cool.

Meanwhile, in another bowl, whisk together the eggs and milk. Season with salt and pepper, and add in the cheddar and asiago. Add in the bread along with the vegetable mixture. Make sure the bread soaks up a lot of the liquid before cooking. Pour into lined muffin pans, individual ramekins, or a large baking dish. Top with grated parmesan and bake at 375 degrees for 15 minutes if using muffin pans and up to 45 minutes if using a baking dish. Make sure they have started to brown and puff up, to know they are done.

Individual Bread Puddings - Meatballs&Milkshakes

Read Full Post »


We survived the hurricane without any damage beyond getting a little stir-crazy, so I have to feel pretty grateful. We didn’t lose power or have any terrible flooding, but all we could do for days was watch the damage on TV. Of course, one of my first plans of action was to get to work on hurricane food.

Naturally, my first inclination was for mac & cheese, which was so delicious that it was gone before I could take pictures. For those curious, my mac & cheese is basically my tuna noodle casserole without the tuna. Next up, tomato soup and grilled cheese. I had some cherry tomatoes that were ready to be roasted, and combined them with some canned tomatoes to round out the soup. Perfect cold, rainy weather food. And it’s always a good time for a grilled cheese.

Roasted Tomato Soup and Grilled Cheese

1 pint cherry tomatoes

4 tablespoons olive oil

12 sprigs thyme

1/2 can San Marzano tomatoes, crushed or pureed

1 cup red wine

2 tablespoons sugar

1/2 onion, minced

2 garlic cloves, minced

2 tablespoons tomato paste

2 slices whole grain bread

3 ounces sharp cheddar cheese

thin slices apple, a tablespoon apricot or fig jam, etc (optional)

Roast the cherry tomatoes with half the olive oil and half the thyme at 375 degrees for 45 minutes. Meanwhile, saute the onion and garlic in the remaining olive oil for 3-4 minutes until softened. Add the tomato paste and allow to rust for another minute or two. Add the roasted tomatoes, canned tomatoes, sugar, and wine. Allow to cook together for 10-15 minutes while you prepare the grilled cheese. You may choose to puree the soup with a stick blender, but we wanted it chunky this time.

Toast the bread in a pan with olive oil or in a toaster until light brown. Add the cheese and any toppings you may like. Cook in a saute pan with a little olive oil or butter until the cheese melts and the bread is toasted. Make sure to flip halfway through and a lid can sometimes help the cheese to melt. Use medium heat so that the bread does not burn before the cheese has finish melting. Allow to cool a few minutes before cutting, so that the cheese does not run out.

Read Full Post »


Bluefish is a very oily, delicious fish but it sometimes is challenging to cook because it is so strongly flavored. My favorite is smoked bluefish, but until we have a smoker (and a backyard to put it in), I have to find other ways to make it. These crostini are excellent and the pickled salad on top really cuts through the richness.

Olive Oil Poached Bluefish Crostini

1 8-ounce fillet of bluefish, skinned and cut into 1″ pieces

6-8 tablespoons of extra virgin olive oil (or enough to cover the fish)

4 cloves garlic

1 sprig rosemary

3 tablespoons chopped gherkins, pickled onions, and/or pickles (homemade or store-bought)

1/2 cup baby greens of your choice

3 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

salt and pepper to taste

red pepper flakes (optional)

lemon wedges

6 baguette slices, toasted (or as much as needed for your fish)

Choose a baking dish that just holds the fish in a single layer. Add the garlic and rosemary to the dish and cover everything with olive oil. (As long as you use a small dish, it shouldn’t take too much olive oil. Leftover oil is great just drizzled on crusty bread).

Bake the fish at 350 degrees for 15 minutes covered with foil. Meanwhile, combine the pickles, greens, vinegar, olive oil, salt, pepper, and red pepper flakes in a bowl and stir to combine. It will come together while the fish cooks.

Place some fish on each baguette slice and drizzle with some of the olive oil. Top with some of the pickled salad and squirt with a lemon wedge.

Read Full Post »


Mozzarella in carrozza is basically an Italian grilled cheese, or the Italian version of a croque monsieur without the ham. There are different variations on it, and it doesn’t usually have tomatoes but I like a little freshness in my sandwich. The cheese makes gooey, delicious strings as you bite into it, and the marinara dipping sauce gives the right zesty topping.

Mozzarella in Carrozza

2 slices of your favorite bread (traditionally, it’s plain white bread with the crust sliced off)

2 slices of fresh mozzarella 1/2 inch thick

3 cherry tomatoes, sliced

1 egg, beaten

2 tablespoons flour

1/4 cup marinara sauce (homemade or your favorite bottled kind)

2 tablespoons chopped roasted red peppers (bottled, or roast a red pepper until soft and then peel off the skin)

1 teaspoon red pepper flakes

Layer the mozzarella and tomatoes on the bread and cover with the other slice. Carefully flour both sides of the sandwich and then dip in the egg mixture. Fry in a little butter or olive oil, making sure the side that’s down gets nicely browned and crisp before flipping. Once the outside is crispy and browned and the mozzarella has gotten weepy, it’s ready.

Meanwhile, combine the marinara, peppers, and red pepper flakes over low heat to warm through. Pour into dipping container and serve with the sandwich.

Read Full Post »


Roasted garlic is so easy and useful in many ways. It can be spread on bread to make a simple crostini, or it can be an ingredient in pizzas, pastas, chicken, vegetables– the list is endless. It makes the garlic taste sweeter and more flavorful, and removes the bitter bite garlic can sometimes have.

Roasted Garlic Crostini

1 head of garlic, sliced horizontally

2 tablespoons olive oil

1 sprig rosemary (optional)

Combine the ingredients in some foil and wrap into a pouch. Roast at 375 degrees for 45 minutes to an hour, until the garlic is soft. Squeeze it out and spread on toasted bread or add to your favorite recipes!

Read Full Post »


I love mushrooms. Except for shitakes and button mushrooms. More often than not, I pair them with marsala and thyme or rosemary. They just go so well together and give everything a nice meaty, earthy flavor.

Occasionally I treat myself to some beautiful varieties at the farmers market, and this week I got some hen of the woods, oyster, and crimini mushrooms. Since I’m trying to keep from eating pasta this week, which would be my natural go-to with such lovely mushrooms, I decided to make some crostini. The bread was from the bread-making class I took at Le Pain Quotidien last week, and it was airy and delicious. A perfect little appetizer.

Wild Mushroom Crostini

1 pound assorted mushrooms

1 shallot, sliced thinly

2 garlic cloves, sliced

1/2 cup sherry or marsala wine

1 tablespoon minced rosemary

baguette slices (toasted or untoasted, your choice)

extra virgin olive oil or truffle oil for drizzling

Saute the shallot in a little olive oil for a few minutes until softened and add the mushrooms. Allow them to caramelize and develop some color before moving them. Once they are cooked through, add the garlic, rosemary, and marsala. Let the liquid cook off and them spoon over baguette slices. Drizzle with olive oil or truffle oil and enjoy!

Read Full Post »


There’s nothing I like more than a grilled cheese. I like every kind, from the traditional diner cheddar on white bread to the fanciest, wild mushroom truffled grilled cheese. When I saw a recipe for bacon jam, I immediately thought that would make a great grilled cheese– everything’s better with bacon and this jam has a nice sweetness from the caramelized onions. You can use it as a condiment for many things, I’m already thinking about eggs and of course, egg sandwiches. I planned to make this with sliced peaches when they are in season, but for now I’m using apples.

Grilled Cheese with Peaches (Apples) and Bacon Jam
2 1/2-3/4 inch slices (extra thick) of good pullman loaf or brioche
2 tablespoons room temperature unsalted butter
2 half inch thick pieces of Taleggio or other semi-soft cheese
4 quarter-inch thick slices fresh peach (or apple out of peach season)
Handful of spinach or arugula leaves
2 tablespoons bacon jam (below)
Butter both sides of each slice of bread and lightly toast on a grill or griddle for 2-3 minutes until it just starts to develop color. Spread the bacon jam on one slice and layer the peach or apple slices and the cheese slices on top. Top with the other slice.
Grill for 5 minutes on each side (depending on grill heat) until the cheese starts to melt and the peaches are warmed through. Add the spinach or arugula after you remove from the heat.

Bacon Jam

1/2 pound thick cut appplewood smoked bacon, chopped into 1/4 inch slices
1 onion, minced
3 garlic gloves, minced
2 tablespoons dark brown sugar
3 tablespoons bourbon
3 tablespoons coffee, freshly brewed
2 tablespoons sherry vinegar
1 tablespoon maple syrup
1 cup water, as needed
salt and pepper to taste
Render the bacon until most of the fat has been rendered and can be drained off. Remove to a paper towel, leaving a tablespoon of bacon fat. Saute the onions in the bacon fat until they have caramelized, about 12-15 minutes. Add the garlic and stir through. (Garlic is added later so that it doesn’t burn) Add the rest of the ingredients and simmer on low heat for about an hour, adding water as necessary.

 

Read Full Post »

Older Posts »

%d bloggers like this: