Tag Archives: sourdough

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom.  Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected.  This month the challenge was to pull out all our new books and randomly select the book from that group.  I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book!  I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point.  The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time.  However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients.  I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8

Ingredients

1 tbsp olive oil

3 cloves garlic, diced

1 vidalia onion, diced

3 cups mushroom, sliced

1 tbsp marsala wine (or sherry)

1/2 tsp thyme

1 tsp rosemary

1/2 tsp ground pepper

1/4 tsp salt

4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread

5 eggs

1/2 cup half&half

1 1/2 cups milk

Instructions

  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
http://dancingveggies.com/2014/01/as-i-go-out.html

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs.   This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

Let’s Start

Tomato & Sourdough Soup

Tomato Sourdough Soup

Time for February’s installation of Random Recipes!  Hosted by the awesome Dom of Belleau Kitchen this month we were instructed to randomly pick a book however we wanted to, just randomly select a cookbook and a recipe from said cookbook and then get to it.   So for my random selection I numbered off my cookbooks and had Joe pick a number, which gave me one of my newer cookbooks: Jerusalem.  When it came to the page number, I was give 143 – which is the tail end of the recipe for tomato & sourdough soup.  A quick look at the ingredients revealed that I had everything I needed already in my kitchen, and it doesn’t get much easier than that.   I had to make one little change, using some homemade White Herb Bread (see note at bottom) instead of the standard sourdough called for in the recipe.  I also used two types of tomatoes since the recipe didn’t specify what type should be used and played around a bit with the seasonings to make it work best for my family – which fits well with the theme of the book.

Tomato & Sourdough Soup

Serves: serves 5-6

Ingredients

2 tbsp EVOO

1 large onion, chopped

1 tsp cumin seeds

1/2 tbsp dry cilantro

1/2 tsp fresh thyme

4 cloves garlic, chopped

3 cups vegetable stock

2 large beefsteak tomatoes

3 large plum tomatoes

14 oz can Italian tomatoes, diced

1 tbsp sugar

1in slice of sourdough bread (around 40g)

salt and pepper to taste

Instructions

  1. Heat the olive oil in a large dutch oven and then add the onion and garlic. Saute for around 8 minutes, until onion is translucent and garlic is starting to turn golden. Add the cumin, cilantro, and thyme and stir well in the oil.
  2. Pour in the stock, all the tomatoes, sugar, and a pinch of salt.
  3. Bring to a boil, then cover and simmer for 20 minutes slowly adding pieces of the bread starting at around 10minutes. Use an immersion blend to further break up the tomatoes until reaching the desired chunkiness. (at this point I had to add 2 tbsp of water as it was too thick for my taste)
  4. Serve and enjoy!!!
http://dancingveggies.com/2013/02/lets-start.html

This challenge also gave me the perfect excuse to reread the story that goes with the recipe which talks about how various cuisines and techniques blended together to create the “typical” Jerusalem cook.  This cookbook is more than just amazing recipes for it also gives you a glimpse in to the family behind the chefs and the history in the amazing food of an amazing city.

Random Recipes

 

Note: Since I used homemade bread this recipe is vegan but as written in Jerusalem the recipe contains sourdough which normally contains dairy

Fly, Fly, Baby

Oregano Sourdough Pizza Crust

Every now and then it feels good to make something that is not super healthy…or even moderately healthy.  Normally when doing pizza I make a standard crusty crust or a semi-healthy cauliflower crust, but this time I decided to try something different.  I have mentioned my sourdough starter, Gunther, before and decided to give a sourdough crust a try.  My bread machine cookbook has a recipe for sourdough, but after a quick glance I realized it need a boost to make it more pizza like.  The end result was a delicious deep dish experience that was filled to the brim with toppings.

Oregano Sourdough Pizza Crust

serves 4-5

Ingredients

3 cups bread flour

1 tbsp oregano

2 tbsp EVOO

3/4 cup starter

3/4 tsp salt

1 1/2 cup water

1 1/2 tsp yeast

Instructions

  1. Add ingredients to bread machine per instructions, setting it for Pizza-Dough Medium if you have the options.
  2. Once dough is ready roll out onto a 12 inch pizza pan. Fold the crust under and allow to rise for 30minutes,
  3. Top as desired and then place in to a cold oven. Turn heat to 450 and bake for 35 minutes, the crust should be brown and cheese bubbly. Allow to cool and then enjoy!!!
http://dancingveggies.com/2012/11/fly_fly_baby.html

I’m also hoping that my doctor is not reading this because I have a feeling she would not approve of the insane amount of cheese used in this recipe.   Probably shouldn’t eat something like this on a regular basis, but hopefully she can overlook the occasional indulgence.