Ahhhh, bourbon and brioche. Two of my favorite things! Ingredients: 1/4 cup bourbon 1/2 cup currants 1 -1/2 pound loaf of Brioche, torn into 1-2 inch chunks, or cut into cubes – allowed to stale overnight 1 1/2 cups whole milk or substitute 1/2 cup heavy cream or substitute 4 large eggs or… Continue reading Holiday Worthy Brioche Bread Pudding with a Bourbon Butterscotch Sauce !
Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving! Ingredients: 1 1/2 lb leftover turkey meat, sliced 1/2- 1 cup leftover turkey gravy Stock or water (to thin the gravy if needed) 4 large slices of rustic Italian bread butter crushed fresh garlic salt and fresh ground… Continue reading The Ultimate Thanksgiving Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!
Tamale pie is a casserole dish in found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone… Continue reading Southwestern, Turkey Tamale Pie!
Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! Ingredients: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GF flour… Continue reading Mash Potato Bombs
Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is my… Continue reading J. Kenji López-Alt’s Hassleback Potato Casserole
A Gratin is a culinary technique in which a casserole recipe is topped with a browned crust, from breadcrumbs, grated cheese, sometimes eggs and or butter. Gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel. The flavors are rich and delicious. Ingredients: 2 Tablespoons unsalted butter, plus additional for preparing… Continue reading Pommes de Terre Gratinées ~”Potatoes with Cheese”~
First, a little “Housekeeping” regarding mushrooms: How to purchase a brown ( Cremini ) or white ( Button) shaped mushroom. If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom is picked,… Continue reading Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese