The Challenge:
Last week we had two recipes: Mushroom & Leek Bread Pudding, which you can find here or on p. 188 of Foolproof, and Spinach with Feta & Pine Nuts, found on p. 181 of Foolproof. (I couldn't find an online version; you'll just have to get the cookbook if you 're dying to make it.)
Mary's Take:
Two recipes in one post! Bonus! I decided to combine these recipes for today's post because a) I made them at the same time, and b) how much can you say about spinach?
Bread pudding...yum. Probably one of my top 3 desserts (#1 is a Peanut Butter Crunch Blizzard with chocolate ice cream [Lea: Word. If you haven't had one, get one. It's not on the menu, but they all know how to make it.] [Mary: Except in Texas where they don't have chocolate ice cream at DQ. Weirdos.], and #2 is the Caramel-Apple Gold Rush from Longhorn Steakhouse, in case you were wondering). [Lea: Pretty sure I've never had bread pudding in my life.]
This Mushroom & Leek Bread Pudding is not that kind. It's a savory dish that I'm going to say will now be my go-to for homemade stuffing.
I wish I could say it was something I could whip up with things I always have on hand, but I don't usually buy leeks or cremini mushrooms unless I have a recipe to make. And, honestly, I don't know why. I love both of these things. Once, when John and I were in Washington, DC to visit our brother, he took us to a French restaurant called Le Diplomate. We ordered the leeks vinaigrette and I loved them so much I tried to make them immediately after we came home. I've since ordered them at different places, but nothing has ever come close to Le Diplomate's. (Sadly, they're not currently on the menu.)
One of my favorite things about this challenge is gathering all the ingredients ahead of time for the picture. It feels good to not scurry to the fridge or the pantry to grab what I need while cooking. I've always heard of mise en place, a French culinary phrase meaning to "put in place" (like, get all your stuff ready before you start cooking...measured, diced, reduced), but I've never been an organized enough cook to actually do it. I'm finding it to be calming. I wouldn't say I'm to the point where I've already chopped the garlic instead of doing it while the onions are sautéing, but I'm getting there.
Even though it's classified as "Intermediate", I'd say this bread pudding recipe is pretty easy. First, cube and bake the bread so it's ready to absorb the liquid. While that's going on, sauté the pancetta and leeks, then add the mushrooms, tarragon, and sherry and cook until the liquid evaporates.
Cooking mushrooms fascinates me; I love that they start out dry, sweat out their liquid, and then start to brown. And the pairing of mushrooms with sherry is one of my favorite flavors.
While that's all cooking down, whisk up the eggs, cream, chicken stock and Gruyère. Add the toasty bread cubes and mushroom mixture and let it sit for half an hour to absorb. Pop it in the oven and bake until the top is browned.
On to the spinach! I've mentioned before that spinach is one of the veggies we grew up eating. Always with lemon. And I like feta with everything, so this Spinach with Feta and Pine Nuts recipe was right up my taste bud alley. And it couldn't be easier.
First, sauté the onions, then add lemon juice. (I almost missed the part about adding the juice...I thought it was weird that we'd use the zest without the juice, but, not to worry, Ina's on it!). Next, add handfuls of spinach and toss it until you can add more. When it's done, add the lemon zest, feta, and toasted pine nuts.
The Results:
Honestly, I loved both of these recipes. I served them with baked pork chops and it made for a great meal.
(I should have taken a pic of the meal plated...next time.)
I often halve recipes since we are just 2 people, but I didn't for the spinach. It looks like it'll make a ton in its package, but cooks down to a couple of healthy helpings. I did cut the bread pudding recipe in half.
John enjoyed them as well, although he requests a lighter hand with the tarragon. Luckily it's stuffing season, so I'll be making this again soon.
And then we can head to DQ for Blizzards for dessert!
Lea's Take:
Sadly, I made none of these recipes. [Mary: I'm still counting...what are we up to, now, about half?] To put it in terms of Julie & Julia, I was, last week, at the part where she is fed up with the challenge she's inflicted upon herself, her husband is telling her to quit and she, of course, says she can't quit. I didn't quit, but I did take a break. I'll be back at it next week, where you can read how I screwed up a turkey - woo!
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