We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left - plus some basil and a zucchini - so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.
Tomato Bread Pudding
August 24, 2008
I'm addicted...I'm obsessed...I'm just crazy...for savory bread pudding. This recipe is adapted from Gourmet magazine - generally replacing a lot of the fat with more herbs and skim milk instead of whole milk and heavy cream.
Savory Pumpkin Apple Bread Pudding
September 28, 2008
I'm addicted to bread pudding! The CSA sent us the season's first sugar pumpkins and in my mind this recipe was born. I laid awake at night thinking about it, I dreamt about it, I researched it - I couldn't stop thinking about how to make it work. With thoughts of the warm end of summer, enjoy this savory, cheesy bread pudding as you embrace the fall to come.
Squash Gruyere Bread Pudding
August 3, 2008
So wow - so much has happened in the last month. We moved; we went to Santa Barbara and enjoyed the Bastille Day Festival, wineries, and a day trip to LA; a new kitchen to cook in with a 1930s stove; a hot, drunken long weekend in Gilroy for the Garlic Festival; and discovery of a new technique to warm up leftover pizza in a hotel with no microwave. I think I'll be blogging about these adventures during the week so please tune in.Until then, I have Squash Gruyere Bread Pudding. I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!
Banana Bread with Spiced Walnut Topping
March 22, 2016
For when you just didn't get to those bunch of bananas...if they are brown and soft and you don't have time for this recipe, throw them in the freezer. Just be sure to defrost them before you make the bread. The additional of sour cream makes it EXTRA moist, and the spiced nut topping was inspired by one of my fav @CIAGreystone Instructors, Chef Paul. You may remember him by the now infamous Chef Paul's Mushroom Salad. You can trim the calories and fat in this recipe by using low-fat sour cream and/or a plant-based butter, such as Earth Balance.
“Bread and Butter” Pickled Carrot Chips
March 7, 2016
Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.
Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.
Asparagus “Muffin” Pudding
April 10, 2011
I'm somewhat obsessed with savory bread puddings. Those anything-is-possible eggy-bready-cheesey casseroles. I went a bit mad for them in 2008 - hence Tomato Bread Pudding, Summer Squash Bread Pudding and Pumpkin Apple Bread Pudding. I had a fun idea to make them bite-sized for snacks, breakfast on-the-go or as a side dish to a weekend brunch. The asparagus was looking divine at the farmers market so I couldn't pass it up. Paired with Italian fontina and rosemary, these little guys are in the oven in less than 20 and in your mouth in less than 60!
Spicy Pumpkin Bread
October 16, 2011
Even though it's still 80 degrees in NorCal, I wanted Fall so I pulled out some pumpkin puree I froze last year to make this spicy pumpkin bread. It comes together quickly so get the oven going immediately. You could use canned pumpkin puree, but it's thicker than roasted, pureed, fresh pumpkin so you may need to back off on the dry ingredients here. It's great toasted with jam or butter for breakfast.
Orange Almond Bread
January 10, 2010
I make fruit breads for Michael's breakfast, mostly to get him to eat fruit, but also because he loves the warm, moist treat as a nice alternative to yogurt in the morning - and for him it goes great with coffee. A co-worker brought in about two dozen oranges from her yard and I gladly took them off her hands. This is high citrus season in Northern California and even your casual acquaintances will try to dump lemons, oranges, tangerines, grapefruit, pomelos and others off on you lest they rot and become a nuisance in their yards. With a great number of them I'm making a very simple orange marmalade, but I also thought I'd make Michael a new variety of breakfast bread. I had almonds on hand, but you could use any of your favorite nuts or omit them altogether.
Cookie Bread Pudding
December 29, 2013
Right about now you're probably up to your eyeballs in sweets. Here's one way to off-load some cookies by transforming them into a magical sweet bread pudding. I used Becky's Persimmon Cookies here, but any cake-type cookie will work (crispy cookies are too dry to use). Since these already had raisins, almonds and spices, I just added a little more cinnamon and...Grand Marnier!
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