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.

Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Ingredients
Meatballs
Soup
Servings: people
Instructions
Meatballs
  1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
  2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
  1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes

Makes approximately 10 cups of soup.

Chorizo Cheddar Bread


Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Chorizo Cheddar Bread
Print Recipe
A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Chorizo Cheddar Bread
Print Recipe
A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Ingredients
Servings: squares
Instructions
  1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
  2. Preheat oven to 350℉.
  3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
  4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
  5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
  6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
  7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
  8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
Recipe Notes

Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.