Saturday, January 7, 2017
I first tasted this dish at the Blue Dot Cafe in Alameda and was able to locate a similar recipe on the Once Upon a Chef blog, one of my favorite places to hunt for recipes. It is like a savory bread pudding with gruyere and parmesan cheeses, spinach and bread cubes. Simply delicious as a side dish or by itself!
1-lb frozen spinach, thawed and lightly squeezed
3 T butter
1 onion, chopped
3 cloves garlic, finely chopped
12-oz bread, cut in cubes (sourdough or French bread)
1-1/2 cup gruyere cheese, shredded
2/3 cup parmesan cheese, shredded
2-3/4 cup half anf half (can substitute milk)
2 T dijon mustard
1-3/4 tsp salt
3/4 tsp pepper
Saute the onions and garlic until tender. Add the spinach for just a minute or two. Cut the bread into 1" cubes. Mix the eggs, half and half, mustard, salt and pepper together in a small bowl. In a buttered 9x12" casserole dish, layer the bread, spinach mixture, cheeses, repeat bread, spinach, cheeses. Pour egg mixture over all. Wait one hour or refrigerate overnight. Bake at 325 degrees for 70-75 min. (if refrigerated). Adjust timing 10-15 min. less if not refrigerated. This recipe can be halved and made in a 10" square pan for a smaller quantity.
Tuesday, January 3, 2017
I located this recipe on Dorothy Kern's Crazy for Crust blog. You can only buy Mountain Bars in the northwest, so for those of us who enjoy them and who live out of the area, you can now make your own with Dorothy's recipe. Kudos to Dorothy for re-inventing them and for posting the recipe on internet.
1/4 cup butter, softened
1/2 tsp vanilla
1/8 tsp salt
1/3 cup sweetened condensed milk (from a 14-oz can)
2-1/2 cups powdered sugar
1 bag chocolate melts or almond bars (12 oz)
1/2 cups finely chopped peanuts
Beat the butter, vanilla, salt and milk in a large bowl. Slowly beat in the powdered sugar. Drop tablespoon sized balls (rolled) onto wax paper lined cookie sheet. Chill 30 min. Line a new cookie sheet with wax paper. Melt chocolate according to package directions. Place 1 tsp of chocolate evenly spaced on the cookie sheet, one for each ball of candy you made. Spread it slightly. Place a rolled ball of filling on each chocolate circle. Mix the chopped nuts into the remaining melted chocolate. Cover each ball of filling with 1-2 tsp of the nutty chocolate. Use a spoon to spread it so that the chocolate covers the filling completely. Chill to harden.
A family favorite! It is a rich, cabbage-bread-cheese casserole that is filling and a meal in itself.
5 slices buttered sourdough bread, quartered
3 cups cabbage, sliced and roughly chopped
1/4 cup mayonnaise
2 T pimentos, chopped
1 T instant onion flakes
1 tsp regular mustard
1-1\2 cups each Jack and Swiss cheeses, shredded
3/4 cup milk
5 T Chardonnay white wine (dry)
1 tsp salt
1/4 tsp pepper
Butter 5 slices of bread and cut in quarters. Set aside. Mix the cabbage, mayonnaise, pimentos, instant onion flakes and mustard. In a small bowl, mix the eggs, milk, wine, salt and pepper. Place the ingredients in a buttered casserole dish in layers -- half of the bread, half of the cabbage-mayonnaise mixture, half of the cheeses. Repeat. Pour egg mixture over all.
Bake 45 min at 375 degrees.