Posted on February 20, 2017 by cookwithkathy
4 French rolls
1/2 pound ground breakfast sausage
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve
- Preheat the oven to 350°F.
- Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
- Slice the mushrooms and cut the cherry tomatoes into quarters.
- In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
- Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
- Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
- Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
- Remove from the oven. Drizzle with Sriracha and serve immediately.
Makes 4 servings.
Source: Food Steez
Filed under: Bread, Breakfast, Cheese, Dairy, Egg, Pork, Recipe Clipping, Vegetable | Comments Off on Bread Stuffed with Sausage, Vegetables, Cheese and Egg
Posted on February 14, 2017 by cookwithkathy
4 1⁄2 cups all-purpose flour, plus more
1 tsp kosher salt
2 sticks chilled unsalted butter, cut into cubes
1 large egg, lightly beaten, for brushing
3 tbsp vegetable oil
1 celery stalk, minced
1 small yellow onion, minced
2 tbsp minced flat-leaf parsley
1 tbsp minced sage
6 oz crustless white bread, cut into 1/2-inch cubes
1/3 cup chicken stock
1-1/2 tsp kosher salt, plus more
freshly ground black pepper
2 boneless, skinless chicken thighs, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into 1-inch pieces
1 lb pork shoulder, trimmed and cut into 1/4-inch cubes
4 oz skinless pork belly, cut into 1/4-inch cubes
4 oz slab bacon, cut into 1/4-inch cubes
1/4 tsp freshly grated nutmeg
1/4 tsp ground white pepper
- To prepare the pastry, combine the flour with the salt and butter in a food processor and pulse until crumbly. Pour in 3/4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1/2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
- To make the filling, warm the oil over medium heat in a small saucepan. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1-1/2 teaspoons salt until evenly combined.
- Heat the oven to 350°F.
- On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5-3/4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1/2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
- Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°F, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.
Makes 4 servings.
Filed under: Bread, Chicken, Herb, Pork, Recipe Clipping, Vegetable | Comments Off on British-style Pies with Pork Shoulder, Pork Belly and Bacon
Posted on February 11, 2017 by cookwithkathy
1 red pepper
1 green pepper
1 yellow pepper
1 garlic clove, crushed
8 oz mushrooms
6 tbsp vegetable oil
2 tbsp medium chili powder
salt and freshly ground black pepper
fresh coriander sprigs and 1 lime cut into wedges, to garnish
4-6 flour tortillas, warmed, to serve
1 ripe avocado
1 shallot, roughly chopped
1 green chili, seeded and roughly chopped
juice of 1 lime
- Slice the onion. Cut the peppers in half, remove the seeds and cut the flesh into strips. Combine the onion and peppers in a bowl. Add the crushed garlic and mix lightly.
- Remove the mushroom stalks. Slice the mushroom caps and add to the pepper mixture in the bowl.
- Mix the oil and chili powder in a cup, pour over the vegetable mixture and stir well. Set aside.
- To make the guacamole, cut the avocado in half and remove the stone and the peel. Put the flesh into a food processor or blender with the shallot, green chili and lime juice. Process for 1 minute, until smooth. Scrape into a small bowl, cover closely and put in the fridge to chill until required.
- Heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Season well.
- Spoon a little of the filling on to each tortilla and roll up. Garnish with fresh coriander and lime wedges and serve with the guacamole.
Makes 2 servings.
Source: Essential Vegetarian
Filed under: Bread, Fruit, Recipe Clipping, Vegetable | Comments Off on Mexican-style Vegetarian Wrap
Posted on February 7, 2017 by cookwithkathy
4 whole duck legs (about 3 lbs), preferably Moulard
4 cups duck fat, melted
4 heads of garlic, cloves separated and peeled
2 tbsp whole black peppercorns
6 bay leaves
1 lb fresh garlic and pork sausages (about 4 links)
1 lb Morteau sausages (about 4 links)
1 (8-oz) piece pork belly, scored every 1/2-inch
2 medium yellow onions, cut into large dice
2 medium carrots, cut into large dice
4 sprigs thyme
2 sprigs rosemary
2 (28-oz) cans whole peeled San Marzano tomatoes
1/4 cup all-purpose flour
1 (750-ml) bottle dry Riesling
3 cups dried tarbais beans
baguette, for serving
- On the first day: Heat the oven to 250°F. Rinse the duck legs and pat dry with paper towels. Arrange in a 4-qt Dutch oven and season generously with salt. Pour the duck fat over the legs along with 15 garlic cloves, 1 tablespoon peppercorns, and 3 bay leaves. Transfer the pot to the oven and bake until the duck is very tender, about 3 hours. Remove the pot from the oven and let the duck legs cool. Lift the legs from the fat and reserve 1/4 cup duck fat; save the rest of the fat for another use. Wrap the duck legs in plastic wrap and refrigerate overnight.
- On the second day: In an 8-qt Dutch oven, melt the 1/4 cup reserved duck fat over medium-high heat. Unwrap the duck legs and add to the pot, skin side down. Cook the legs until the skin is crisp and golden, about 7 minutes. Remove the duck legs from the pot and transfer to a bowl. Add the pork sausages to the pot, and cook, turning, until golden brown, about 5 minutes. Transfer the sausages to the bowl and return the pot to the heat.
- Add the Morteau sausages to the pot and cook, turning, until golden brown, 5 to 6 minutes. Remove the sausages from the pot and transfer to the bowl with the duck legs. Add the pork belly to the pot and cook, turning once, until golden brown on the outside, 8 to 10 minutes. Transfer the belly to the bowl and return the pot to medium heat.
- Add the remaining garlic cloves and the onions to the pot and cook, stirring, until soft, about 5 minutes. Stir in the carrots and cook for another 2 minutes. Add the flour and cook, stirring, for 2 minutes more. Tie the remaining 3 bay leaves, the thyme, and rosemary with kitchen twine and add to the pot along with the tomatoes. Return all the meats to the pot and pour in the wine. Bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the pork belly is tender and the duck legs are falling off the bone, about 2 hours. Using tongs, transfer all of the meat to a bowl and discard the tied herbs. Using an immersion blender or working in batches with a stand blender, blend the vegetables and tomatoes to thicken the sauce and then return the meat to the pot.
- Meanwhile, in a large pot of boiling salted water, cook the beans until just tender, about 40 minutes. Drain the beans and then stir into the pot and simmer for another 5 minutes. Remove the pot from the heat and let the cassoulet cool. Cover the pot and refrigerate overnight.
- On the third day: Remove the cassoulet pot from the refrigerator and heat over low heat until the ingredients are warmed through. Remove the meats from the pot and cut the duck legs in half, the sausages into 1-inch pieces, and the pork belly into 1/2-inch-thick slices. Ladle the stew and beans into bowls, top with some of the meat, and serve with a baguette for soaking up the sauce.
Makes 6 to 8 servings.
Source: Dominique Ansel
Filed under: Bean, Bread, Herb, Pork, Poultry, Recipe Clipping, Vegetable, Wine | Comments Off on French-style Casserole with Duck Legs and Pork Belly
Posted on January 30, 2017 by cookwithkathy
4 large tomatoes cut into wedges
1/2 tsp salt
1/2 tsp pepper
6 tbsp olive oil
8 cups cubed Italian bread
2 cups whole milk
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 green onions, chopped
1 cup shredded Fontina or Provalone cheese
1 cup shredded mozzarella cheese
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
- Preheat oven to 400°F (200°C). Generously grease a 2-quart baking dish. Line 2 baking sheets with parchment paper.
- In a large bowl, toss tomato wedges with salt, pepper and 3 tbsp olive oil. Arrange tomatoes in one layer on one of the prepared baking sheets. Roast tomatoes until browned, about 40 minutes. Remove from oven and let cool.
- Toss bread cubes with another 3 tbsp olive oil. Spread bread cubes evenly on second parchment paper lined baking sheet and bake in oven until golden brown, about 10 minutes. Let cool.
- Reduce oven temperature to 350°F (180°C). In a large bowl, whisk together milk, eggs and Dijon mustard. Season with salt and pepper. Stir in green onions, cheeses, and herbs. Transfer bread cubes to baking dish and pour egg mixture over bread. Add tomatoes, pushing them down among the bread cubes and cheese mixture. Bake until firm to the touch and bread is golden brown, about 40 minutes. Serve warm.
Makes 6-8 servings.
Source: Manitoba Egg Farmers
Filed under: Bake, Bread, Breakfast, Cheese, Egg, Herb, Recipe Clipping, Vegetable | Comments Off on Baked Breakfast Strata with Eggs and Roasted Tomato