My new favorite magazine is 425. I love this publication and they have some great recipes by local Eastside chefs and personalities. This one in particular caught my eye... Savory Sundried Tomato and Chevre Pain Perdu. Translation: Bread Pudding with sundried tomatoes and goat cheese.
I've never had any kind of bread pudding before, but I've always thought it looked super yummy. So, I was inspired!
(One thing to note, this recipe needs a little prep time, so be sure to plan ahead when making this recipe.)
Savory Bread Pudding
Ingredients:
1 lb crusty loaf bread cubed in 1 inch pieces (I
used a round loaf of sourdough, cubed and tossed in the oven for a few minutes to get nice and crusty OR you can use day old bread)
4 large eggs
1.5 C of 1% milk
1 C heavy cream
5 ounces of goat cheese
1/2 C parmesan cheese, grated
6 ounces sundried tomato,
chopped (I used ones soaked in olive oil)
1/2 C parsley, chopped
1 tsp kosher salt
1 tsp pepper
Place the cubed bread in a baking dish, OR you can make individual servings in 3 inch ramekins.
Whisk milk, cream, cheeses, tomato, parsley, s and p, and pour on top of the dried bread cubes. Smash the bread down into the custard mixture so the bread is completely emerged. Place in refrigerator and let set over night.
The next morning, bake at 375 degrees for about 25-30 minutes. May take more or less time depending on how thick your baking dish is. Mine took about 45 mins to completely cook through. But, my oven also sucks...
I served with thick, center cut bacon and a hot cup of coffee. Deelish! Perfect for a brunch.
As for recipe #2, my lovely mother left me a stack of Bon Appetite's a few weeks ago and after sifting through them I stumbled on a fabulous recipe for lamb chops. I have never made lamb of any kind, so needless to say, I was nervous. I assumed the best place for lamb would be a butcher, so I went to our friends at Fisher Meats in Issaquah, but of course they only had leg of lamb. When I asked where I could find good lamb chops, they suggested QFC. Low and behold, my neighborhood QFC did indeed have some chops! I got the last 4, about 1.6 lbs for about $16 with my club card.
Lamb Chops with Mint Salsa Verde
Ingredients:
4 1 inch thick lamb loin chops
2 tbls plus 3/4 C extra virgin olive oil
Kosher salt and freshly ground pepper
2 C loosely packed fresh mint, finely chopped
1/2 C flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp salt-packed capers, finely chopped
1/4 tsp crushed red chile flakes
6 oil-packed anchovy filets, finely chopped
1 clove garlic, finely chopped
Put lamb into a small baking dish and rub with olive oil, s and p and set aside to rest for about 30 mins.
For the salsa, combine mint, parsley, tarragon, capers, chile flakes, anchovies and garlic into a medium bowl. Slowly drizzle in remaining olive oil while stirring with a fork until well combined. Set aside for later...
Set grill to medium heat. Add chops to grill and let grill for about 4 minutes or so and then flip to cook on the other side for another 4 minutes or so, or until browned and crusty. Let rest for about 10 minutes.
Once well rested and juices have redistributed, top with salsa verde, and serve! We cooked ours for exactly 4 minutes on each side and they were perfectly cooked, pink inside and very tender. So good.
I served these with roasted mix veggies including carrots, brussels and red potatoes. All chopped about the same size, tossed in olive oil and s and p, then hit with a little butter and fresh chopped herbs once out of the oven, including thyme and rosemary. Roast for about 40 minutes at 425 degrees on a lined baking sheet. You could do any veggie combo you like!
Maybe a good Easter dish? Enjoy!
No comments:
Post a Comment