Savory Mushroom Bread Pudding


Savory Mushroom Bread Pudding
Print Recipe
    Servings
    10-12 people
    Cook Time Passive Time
    60 minutes 70-75 minutes
    Servings
    10-12 people
    Cook Time Passive Time
    60 minutes 70-75 minutes
    Savory Mushroom Bread Pudding
    Print Recipe
      Servings
      10-12 people
      Cook Time Passive Time
      60 minutes 70-75 minutes
      Servings
      10-12 people
      Cook Time Passive Time
      60 minutes 70-75 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
      2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
      3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
      4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

      Grilled Steak Salad

      Grilled Steak Salad
      Print Recipe
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Grilled Steak Salad
        Print Recipe
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
          2. Preheat grill to medium high.
          3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
          4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
          5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
          6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
          Recipe Notes

          I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

          Catalina Dressing

           

          Mushroom Herb Rice


          Mushroom Herb Rice
          Print Recipe
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time Passive Time
            30 minutes 5 minutes
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time Passive Time
            30 minutes 5 minutes
            Mushroom Herb Rice
            Print Recipe
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time Passive Time
              30 minutes 5 minutes
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time Passive Time
              30 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
              2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
              Recipe Notes

              Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.

              Mustard Herb Skillet Bread


              Mustard Herb Skillet Bread
              Print Recipe
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Mustard Herb Skillet Bread
                Print Recipe
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Ingredients
                  Bread
                  Mustard Topping
                  Servings: wedges
                  Instructions
                  Mustard Topping
                  1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                  Bread
                  1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                  2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                  3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                  4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                  Recipe Notes

                  Recipe yields approximately 490 grams of dough.

                  Baked Apricot Mustard Ham


                  Baked Apricot Mustard Ham
                  Print Recipe
                    Servings Prep Time
                    12-15 people 20 minutes
                    Cook Time Passive Time
                    3 hours 15 minutes
                    Servings Prep Time
                    12-15 people 20 minutes
                    Cook Time Passive Time
                    3 hours 15 minutes
                    Baked Apricot Mustard Ham
                    Print Recipe
                      Servings Prep Time
                      12-15 people 20 minutes
                      Cook Time Passive Time
                      3 hours 15 minutes
                      Servings Prep Time
                      12-15 people 20 minutes
                      Cook Time Passive Time
                      3 hours 15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
                      2. In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
                      3. Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
                      4. Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
                      5. While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.