Once again, I’m entertaining this weekend. We are having 8 adults over and 5 kids for a lite dinner and once again, I spent some time searching the internet for recipes. Epicurious came to the rescue.
Here is what I found:
Wild-Mushroom Bread Pudding
Lemony Potato Salad
Fresh Corn and Avocado Salsa with homemade pita chips
Savoy Salad with Mint and Cilantro
Dessert: Rhubarb Strawberry Crumble (from the Toronto Star..not from a website. I think I get the Toronto Star just for the Wednesday Food Section).
Sometimes, I get worried that the dish might not come out. Even though I try to chose the recipes that say “86 percent would make this again”.
So tonite, I checked to see if the wild mushroom bread pudding would be “guest worthy”.
I whipped up a small portion. Baked it and then tasted it.
YUM.
I’m happy and now my guests will be happy. (I hope).
I can sleep soundly now. Just kidding…I sleep well every nite.
I’ve also decided to bring out some GORGEOUS paper placemats that I have been hoarding for over a year. (maybe longer) that I purchased at Target.
They are so nice that I save them. Sounds silly but its true.
Must get off the computer and return to the kitchen.
What is everyone else cooking these days?
Here’s the recipe for Wild Mushroom Bread Pudding from www.epicurious.com
4 cups fresh bread cubes..(basically take a loaf, and cut it into big chunks)
1 1/2 lb. mixed mushrooms (I bought king mushrooms and other interesting mushrooms)
1/2 cups finely chopped shallots
2 tablespoons unsalted butter
1/2 cup flat leaf parsley, chopped
2 garlic cloves, chopped
2 cups half and half (I use half and half AND homo milk)
4 large eggs
1/2 cups parmiagiano-reggiano
preheat over to 350 degrees
Bake Bread cubes in a shallow pan untill golden brown.
Cook shallots in butter until they soften. Add mushrooms, some salt and pepper and cook until liquid has evaporated. Add parsley, and garlic and cook for additional 2 minutes. Remove from heat.
Whisk together, half and half, eggs, cheese, salt and pepper (to taste). Stir in mushrooms and bread cubes and coat well. Let stand for 10 minutes for bread to absorb the egg mixture.
Grease a 2 quart shallow baking dish and pour mixture into the baking dish.
Bake 30 – 35 minutes or until firm to touch.
PS Im going to add thyme to this recipe and make it a bit more savoury.
That does sound great. I have actually gotten quite a few great recipes from the Star. Since you asked, I actually made something a few days ago that you’d probably like: I toasted quinoa in a dry pan for a few minutes, then cooked it with vegetable broth (from a carton) instead of water and 2 cloves of crushed garlic thrown in. Later I added diced purple onion, diced tomato (no juice), diced yellow pepper, tiny tiny broccoli florets and slices of medium-firm avocado. Black olives are great in this salad too. I eat this plain but it’s also a great bed under a nice piece of fish. Very light and surprisingly filling.
bread pudding as dinner, never thought about it! liking it, tho’. i’m definitely saving that one…thanks for that!