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Savory Onion Bread Pudding
Savory Onion Bread Pudding
This is a versatile recipe. You can prepare it well ahead and bake it when you are ready. You can easily add vegetables and/or meat. Try spinach sauteed with the onion, and cooked crumbled bacon, for a nice brunch dish. Some recipes call this a strata. No matter the name, it's delicious. Serves 6 - 8.
2 large onions, chopped
1/4 c butter
salt & pepper to taste
1/4 tsp nutmeg
1 tsp dry dill and basil
8 c bread cubes
2 c grated cheese, cheddar or other sharp, firm farmstead cheese, your choice
3 c milk
8 eggs
1 tbsp prepared spicy mustard
Butter a 3 quart baking dish. Saute onions in butter with salt and pepper until sweet and golden brown. Season with herbs, nutmeg and adjust salt. Whisk together milk, eggs, mustard and 1/2 tsp salt.
Spread 1/2 bread in the baking dish. Top with 1/2 the onions and 1/2 the cheese. Repeat with remaining ingredients. Pour in the egg mixture. Cover and refrigerate for at least 8 hours, up to 24.
Before baking, let sit at room temp for 30 minutes. Preheat oven to 350. Bake uncovered 45 minutes, until golden and puffed. A knife inserted will come out clean.
Greens with Wild Ginger-Maple Vinaigrette
Greens with Wild Ginger-Maple Vinaigrette
Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.
1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil
Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.
6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...
Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.
Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk
Spanish Tortilla with Potatoes and Greens
Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. Heather often makes this quick dish for supper and eats leftovers for breakfast. She likes to serve it with fresh minced cilantro and salsa. Serves 6.
1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro
Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.
Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.
Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
Avgolemono
Avgolemono
A Greek sauce similar to Hollandaise, but lighter and brothier. This is lovely with crepes stuffed with sauteed greens, or over fresh asparagus, grilled chicken or fish. Sprinkle on some minced chives or scallions and you have an elegant dish! Makes 2 1/2 cups.
2 cups chicken broth
3 eggs
1 egg white
1/4 cup lemon juice
1/2 teaspoon salt
Set up a pan of water for a double boiler with a metal bowl that will fit on top. Bring water to a simmer.
Bring broth to a boil and keep warm, but not boiling.
Combine eggs, egg white, lemon juice and salt in the metal mixing bowl, off the heat. Beat 3 minutes until frothy. Add one cup hot broth while beating. Stir in the second cup of broth and set over the pan of simmering water. Whisk continuously until slightly thickened about 10 minutes. Serve immediately.
Squash Bread
Squash Bread
Without bread in the share this week, it seemed natural to include a homemade version, even if it is a quick bread. Serve a piece of this pumpkin-inspired bread alongside sliced apples and a wedge of brie.
2 1/2 cups maple or white sugar
2 sticks butter, melted and cooled
3 large eggs
2 cups squash puree
2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Whisk sugar and melted butter in large bowl to blend. Mix in eggs and pumpkin. Whisk together flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Pretty Pickled Eggs
Pretty Pickled Eggs
Here's a fun pickled eggs and vegetables recipe from the Sundays at Moosewood cookbook. Yields one quart jar, doubles easily.
1 beet, trimmed and cut in half
1 parsnip or carrot, peeled and sliced diagonally
1/3 cup vinegar
2 tbsp maple sugar
1 tsp fresh dill
4 hard boiled eggs, peeled
Cook beet halves in a small sauce pan or pressure cooker until tender. Remove and set aside to cool. In the same cooking water, simmer parsnip or carrot slices until tender. Combine vinegar, sugar, dill with cooking water and bring to a boil. Add the vegetables and simmer for 2 minutes.
Layer the eggs and vegetables in a quart mason jar. Pour over the brine to cover. Add more boiling water, if needed to cover. Seal the jar tightly and place in refrigerator for 12 to 24 hours before serving.
These will keep for a week in the fridge. The eggs will be bright pink on the outside and white and yellow on the inside! Serve eggs cut into wedges and arranged with the vegetables on a bed of Pete's Greens.
Chilaquile Casserole
Chilaquile Casserole
Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!
12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper
3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk
Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.
Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!
Onion and Thyme Flan
Onion and Thyme Flan
Sweet onions are key for this dish. If you like, bake it in a crust and call it a quiche. Serves 4-6.
3 large sweet onions
2 TB butter
1 tsp salt
2 tsp fresh thyme
fresh black pepper
2 TB sherry or Marsala
5 eggs
1 1/2 cups milk
4 oz grated sharp cheese
Preheat oven to 350F. Peel and chop the onions. Melt butter in a large skillet and cook the onions with a bit of salt over low heat until golden and melting soft. This will take about 1/2 hour. Stir gently and often to prevent burning. Add the thyme, pepper and Marsala and stir, cooking until the liquid cooks off. Remove from heat.
Whisk together the eggs, milk and a pinch of salt.
Without a crust: stir the onions and cheese into the eggs. Pour mixture into a buttered baking dish. Bake for 40-45 minutes, until set and a knife comes out clean.
With a crust, layer 1/2 the cheese then onions in crust and pour over the egg mixture. Then top with remaining cheese and bake as above.
Roasted Potato Salad
Roasted Potato Salad
The toasted mustard seeds in the dressing make this potato salad something special. If you've got some grilled radicchio on hand, toss in about a quarter head thinly sliced. Both the color and the crunch will be welcome additions. Serves 4.
3-4 cups leftover roasted potatoes
1 TB brown mustard seeds
1/4 cup good mayonnaise, homemade or Hellmann's
3 TB cider vinegar
2 TB Dijon mustard
1/2 cup chopped pickles
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 hard boiled egg, chopped
1/4 cup chopped flat leaf parsley
Remove potatoes from refrigerator about 30 minutes before you begin to prepare the dressing. Place them in a medium bowl. Heat small frying pan over medium heat. Add mustard seeds and cook, keeping seeds in the pan moving, until seeds begin to brown, about 30 seconds. Immediately add seeds to mayonnaise in a small bowl. Add vinegar, Dijon, pickles, salt and pepper. Whisk to combine. Pour over potatoes. Add chopped egg and parsley. Mix to combine.
Savory Corn Cakes
Savory Corn Cakes
Excellent with a tomatillo or pico de gallo salsa. Grate a little cheese on top while still warm, if you'd like. Serves 4.
1 TB oil
1 cup thinly sliced leeks
3 cups fresh corn kernels, about 3 ears worth
1 jalapeno, minced, to taste
salt to taste
1 TB lemon juice
2 eggs
1/2 cup yogurt
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1/2 tsp salt
1 tsp baking powder
oil for cooking
Saute leeks, corn and chilies in oil with a sprinkling of salt for about 10 minutes. Stir in lemon juice and set aside. Whisk together eggs and yogurt. Blend together dry ingredients. Add corn mixture to the eggs and then fold in the dry ingredients.
Heat a lightly oiled griddle over medium high heat. Spoon batter making 3 rounds. Cook until golden on both sides, flipping once, about 7 minutes total.
