Savory Sun-dried Tomato Focaccia Bread Pudding with Tomato Cream Sauce

Savory Bread Pudding

Stale Focaccia? Make a Savory Pudding

I went to a local market to buy the fresh daily bread, which was a Rosemary French bread. While I was there, I picked up a sun-dried tomato focaccia. Oh gracious, it sure  looked good, but disappointment would set in soon after cutting two slices for tasting. It was stale!


An Italian cook, I am not, but also Not wanting to throw this beautiful bread away, I decided to make a savory bread pudding.  It was so good. The inside was nice and moist and the top was golden and crispy. But, it needed something. A tomato sauce with cream was the ticket, and as easy as opening a can of tomatoes. Here's hoping you enjoy this savory bread anew, as much as I did. The recipe is below.

 I cut the bread into small wedges, and fitted the wedges into an 8 1/2 x 12 x 2 inch oval dish.

I poured half the custard in, and then put half the cheese over the custard. Now, pour the remaining custard in and top with the other half of the cheese.

Sun-dried Tomato Focaccia Bread Pudding with Tomato Cream Sauce

1 sun-dried tomato focaccia

3 eggs

2 cups milk

2/3 cup heavy cream

1 teaspoon salt

pepper to taste

1/2 teaspoon Herbes of Provence

1 cup Romano cheese, divided

In a bowl, beat the eggs, mix in the remaining ingredients except the cheese.

Arrange the bread wedges (shown above) in a baking dish sprayed with non-stick cooking spray. Pour in half of the egg mixture. Sprinkle half of the cheese down between the bread wedges. Pour the remaining egg mixture over the bread. Then add the remaining  cheese on top of the bread. The egg mixture will not come all the way up. Cover with plastic wrap. Take your hand and press the bread down softly. This will help the bread absorb some of the liquid. Refrigerate for 4 hours or more.

When ready to bake, cover with foil. Preheat oven to 400 degrees. Bake for 20 minutes covered, then continue baking until the custard has set, but it is still creamy in the bread (see photo below). (The baking time will vary depending on the oven and the baking dish. I use convection. So, you may want to check this after 25 minutes or even before, to see if the custard has set.) Serve with Tomato Cream Sauce.





The inside is creamy and the outside is crispy.

Serve with Tomato Cream Sauce.

Tomato Cream Sauce

1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano

dash of garlic salt

1 teaspoon sugar

2 tablespoons heavy cream

salt and pepper to taste

Puree the tomatoes and add to a small saucepan. Bring to a simmer. Add the garlic salt, sugar, heavy cream and simmer for 5 minutes to meld flavors. Taste for seasoning, and add salt, pepper and additional sugar, to taste. Serve over the bread pudding.

VANILLA SPICE EGGNOG DOUGHNUT MUFFINS, NEED I SAY MORE?

 

 

 

Happy Holidays with Vanilla Spice Eggnog Doughnut Muffins

 

 

During the Christmas season last year, I bought eggnog for my visiting children. The brand was Southern Comfort Vanilla Spice. There was leftover eggnog, and I felt like I ought to do something with it, so I took a basic doughnut muffin recipe and I changed it, a lot. I made it better by adding a cup of the eggnog to make the batter. So glad I decided to use it because the muffins were delicious. They were especially enjoyed with a cup of Lady Grey tea.

 

The recipe makes a very pretty cinnamon sugar adorned muffin. The muffins, a breakfast casserole, and the fruit compote that I previously posted, would be wonderful for a holiday brunch. Add some yogurt, and some jam and butter. Heaven on a plate and all can be made ahead.

 

Below the recipe is a photo of  small muffins in a basket, just to show that you can make them any size you like, including jumbo. Just change the cooking time. The muffins have a doughnut consistency. Add some raspberry jelly, or lemon curd for "jelly doughnuts".  Mmm, delish.

 

 

Ingredients:

 

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/8 teaspoon freshly grated nutmeg

1 cup vanilla spice eggnog, or flavor of your choice

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

1 1/2 tablespoons melted butter

 

Preheat the oven to 350. Add paper cupcake liners to a 12-cup muffin tin.

In a large mixing bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, beating well between each egg.

To a small bowl, add the flour, salt, baking powder, soda and nutmeg. To the butter, sugar mixture, add half the flour mixture, and half the eggnog and mix well, repeat with the remaining flour and eggnog, mixing well. Scoop the mixture into the muffin tins, filling each about 2/3 full. Bake for about 17 minutes, or until muffins are lightly browned. Remove from tins and follow directions for the topping.

For the topping, mix the sugar, and cinnamon in a small bowl. Place the butter in a small container and microwave until the butter is melted. Dip and swirl the top of each hot muffin into the butter and then dip into the sugar mixture. Ready to eat? Well, let's get to the table.

 

 

 



        Happy Holidays!

 

 



Baked Fruit Compote, Something I Love

Baked Fruit Compote, Something I Love

 

I decided yesterday, to make a baked fruit compote. The supermarket that I use is a bicycle ride away, but unfortunately it has cut back to only seasonal produce, and I can't buy fresh plums, or many other fresh fruits right now. So, I used a little of this and a little of that. You'll see. But in the end, it tasted so good! It will taste even better to you, if you use the fruits that you like.

This compote was so delicious over French vanilla ice cream last night. Wouldn't it be pretty to serve it during the holidays in crystal stems? Or, serve it for breakfast over cereal, or yogurt? My answer is yes, because I intend to make it again, and do all of the above.

 

 

 

Ingredients:

 

4 large pears, peeled and cut into large chunks

1 (15-ounce) can apricots, drained

10 ounces of dried prunes

1 (20 ounce) package frozen mixed fruits (Publix brand)

1 naval orange, divided

2 stips of lemon peel

1 cinnamon stick

2/3 cup brown sugar
 

Preheat the oven to 350. Place the fruits in a shallow casserole dish. Slice half the orange and cut the slices in half, and add to the fruit, along with the lemon peel. Squeeze the juice of the remaining half of the orange over the fruit. Add the cinnamon stick. Sprinkle with brown sugar. Bake for 20 minutes. Stir. Check for sweetness, and add more sugar is needed. Continue baking until the fruit is tender. The total baking time depends on the fruits and the sizes, but it usually takes 35-40 minutes, so just keep checking until it is cooked to your preference. This is the good part. You can add a touch of any of these flavorings: vanilla, almond extract, Amaretto, Grand Marnier, or a little taste of sherry. Just add it at the beginning of cooking. 

 

 

Enjoyed it over French vanilla ice cream for dessert, but you can have it over cereal or yogurt. Just a bowl of fruit would taste good too!

 

 

 

 





 

Good Bread, Hearty Soups & Pear Cobbler, to Warm You in the Fall Chill

 

Sarah's Beef Vegetable Soup

 

Sarah was our cook, friend, and part of our family. We loved her cooking and especially her beef-vegetable soup. Even though we were in the Deep South, Sarah would cook this soup in summer using garden vegetables and in winter, using canned vegetables. I make it just like this all year round. This is real comfort food.

 

This recipe is as close to Sarah's soup as I could get, without her standing over my shoulder and telling me what she puts in it. I hope you will enjoy it as much as I have for over 60 years. Now, just go make your pot of soup and some good cornbread to put in the middle of the bowl. Sit down at the table and eat until contented.

I like to use 6 cups of College Inn Beef Broth, and if I don't have that available, I use 2 1/2 tablespoons of Better than Bouillon Beef with 6 cups of water.
Publix and most major grocery stores carry the frozen bags of soup mix and gumbo mix.

 

 

Sarah's Beef Vegetable Soup

 

2 pounds ground sirloin 

¼ cup butter 

¼ cup flour 

6 cups beef broth, OR 2 1/2 tablespoons Better than Bouillon Beef with 6 cups water

1 (15 ounce) package frozen soup vegetables with okra

1 (15 ounce) package frozen vegetable gumbo mix 

1 (28 ounce) can diced tomatoes 

1 (15 ounce) can tomato sauce 

1 to 2 teaspoons salt or to taste 

Freshly ground pepper to taste

Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the beef broth OR Better than Bouillon Beef with six cups of water. Add the remaining ingredients. Simmer covered for 1 hour. Freezes Well. 

 

 

Broccoli-Potato Soup

 

This soup is so good. Both broccoli and potatoes in a creamy chicken broth makes this fall and winter worthy for sure. You can use frozen broccoli florets, but just weigh them to insure 20 ounces. In fact, I use a brand called Today's Harvest. It comes in a two pound clear package and it's packaged in Birmingham, Al.

The recipe makes a lot of soup, but you can keep if for several days in the fridge.

 

 

Broccoli-Potato Soup

 

20 ounces of frozen broccoli florets

1 onion, finely chopped 

4 medium potatoes, peeled and cubed

7 cups chicken broth
1 chicken bouillon cube

 Salt and pepper to taste

Roux:

4 tablespoons butter

5 tablespoons flour

1 cup milk

1 cup heavy cream

 

Cook broccoli, onion, and potatoes in the broth (plus cube), uncovered until the potatoes are soft, (fork tender). Make the roux while the soup is simmering.

To make the roux, in a medium saucepan, melt the butter and add the flour. Cook for 2 minutes, stirring constantly. Add milk and cream slowly while whisking, and continue to cook until thickened. Add milk mixture to the broccoli. Cook the soup until thick and creamy. This may take up to 10 minutes, depending on amount of liquid. Serve with grated cheddar. 

 

English Tea Bread
 

What can I tell you? I love everything English. This bread is made from a recipe in Avner Laskin's book, The Easy Way to Artisan Breads & Pastries. And, believe me, this could not be easier if you have a mixer that has a dough hook. In fact, almost every recipe in this book is made in a mixer. Every recipe I've tried has worked perfectly. If you do not have his book, please think about getting it. It's wonderful.

 



English Tea Bread

1 cup cold water

1/4 cup cold milk 

3 tablespoon sugar

1 tablespoon dry yeast

1 egg yolk

1/4 cup butter, room temperature

3 1/2 cups bread flour*

2 teaspoons salt 

1 egg, beaten, for brushing

Additional flour for assorted task
 

In the bowl of a standing electric mixer with the dough hook attached, mix the water, milk, sugar, yeast, egg yolk, butter, and flour at low speed for 3 minutes. With the machine running, add the salt and continue kneading for 12 minutes. (Linda note: Measure your flour carefully. If you find that the dough is dry, sprinkle it with a little water).

Transfer the dough to a floured bowl, cover with plastic wrap, and let rest for 2 hours.

Place the dough on a floured work surface and flatten it out with the palm of the hand to remove air pockets. (In the front of Mr. Laskin's book, there are extra details that you can use for any bread or pastry making.) Form a ball of dough and place the palms of the hands on top of it. Roll the dough backward and forward, keeping hands in the same position, easing the ball onto an oval shape about 12 inches long. Place in a greased 12-inch loaf pan, brush with beaten egg, and let rise for 1 hour, or until the dough rises above the edge of the pan. Bake in a preheated 400 degree oven for 45 minutes, or until deep brown and shiny.(Linda note: I remove the bread from the oven about 10 minutes before the cooking time ends and check it for doneness. Bread is done if you use an instant read thermometer down into the center of the bread and it reads 200 degrees.) Let cool in the pan for 10 minutes and then remove to a wire rack for at least 1 hour before serving.

(Linda note: I use a smaller bread pan such as an inside measured 10 x 5 x 3 inches deep. It works fine. * I also use King Arthur Flour. Using an electric knife makes slicing so easy.)

 

 

 

Pear Cobbler

 

This is my cousin, Sandra's recipe. I've used it for years for peach cobbler, but one day I had pears and used those instead. It was even better. It will not have the juiciness that fresh peaches have, but this cobbler has the most delicious flavor, and you'll really love it with a scoop of French vanilla ice cream on top.

 

Pear Cobbler 

 

4 tablespoons butter 

2-3 small, peeled and thinly sliced ripe pears (one layer) 

1 cup self-rising flour 

3/4 cup sugar 

3/4 cup buttermilk

 

Preheat the oven to 350 degrees. Melt the butter in an 8 x 11-inch baking dish. Add the pears to the bottom of the dish in one layer. Mix the flour, sugar and buttermilk together into a batter. Pour over the pear slices, and bake until the batter is cooked through in the center. Test with a cake tester or toothpick. Serve warm. 

 

More Recipe available in Seasoned in the Kitchen by Linda Rogers Weiss
(e-book) $2.99 at Amazon.com 

 

 

 



Peach Brûlée with Lavender Shortbread Cookies & Almond Flavored Peaches with French Vanilla Ice Cream!

I do love good peaches. My favorite peaches are the fragrant white peaches that I buy at a little "curb" market in town. In the early summer, there are big baskets of them out front. I recognize them right away from the light skinned appearance and the almond like perfume around them. I've used both early and late summer peaches in the recipes below. Hope you enjoy.

In the Peach Brûlée I just made, I used late summer peaches, but you can make this anytime of the year if you can find ripe peaches, even the supermarket peaches. Local is better because they are usually fresh picked.

Peach Brûlée Lavender Flowers & Lavender Cookies

Use an oven proof dish that will handle broiling, or even a skillet will work just fine. I put this Brûlée dish inside a skillet (as you will see in photos below, so that it would be easier to handle and remove from the oven.

Put a layer of thinly sliced peaches into the dish.

 

 

Add sour cream to cover the peaches.

 



 

Sprinkle the top of the sour cream with a layer of brown sugar.

Place under the broiler, and broil until the sugar is melted and bubbly.

Remove from the oven. Let rest for a few minutes. The sugar should crack when hit with the back of a spoon.

When ready to serve, place the Brûlée on a plate and sprinkle the top with lavender flowers and serve with lavender shortbread.

 

Devour!

Lavender Shortbread Cookies

 

I found this recipe online from a bakery in Georgia, but then I found it again in an old cookbook. It's been around for a while.

 

2 sticks unsalted butter, room temperature

1 teaspoon vanilla extract

3/4 teaspoon salt

1-1/4 cups confectioners' sugar

2 cups all-purpose flour

1-1/2 teaspoons dried lavender flowers*

1/4 cup sanding sugar (optional)

 

Line 2 cookies sheets with parchment paper. Before baking, preheat oven to 350 degrees, and place a rack in the lower third of the oven.

 

In the bowl of a mixer fitted with the paddle attachment, beat the butter, vanilla, and salt at medium speed until creamy. Add the confectioners' sugar and beat until light and fluffy. Add the flour in thirds, beating until incorporated. Add lavender flowers and mix until combined, making sure the lavender is evenly distributed. Move the dough to a clean bowl. Refrigerate for 30 minutes or more.

 

Use a one-tablespoon ice cream scoop and place the dough on the parchment, flatten the cookie with a cookie press or the back of a glass dipped in confectioners' sugar. Space cookies one inch apart. Sprinkle with sanding sugar if desired. Bake cookies until the edges are lightly browned, about 10 minutes. After 30 seconds, remove from the parchment onto a wire rack to cool. Store in an airtight container.

 

*I buy my lavender flowers through the Charleston Spice Company.

  

 

 

Almond Flavored Peaches with French Vanilla Ice Cream

 

 

 

I put one peeled, sliced white peach, per serving into a bowl. Sprinkle 1/4 teaspoon sugar over the top and add a tiny bit or drop of almond extract, and stir. Now, add a large scoop of French vanilla ice cream over the peaches. OH MY GRACIOUS! You won't believe what a difference it makes when the ice cream melts and blends into the peaches with the almond and crunch of the sugar. No, you won't mess it up. Give it a try. You will love it.

 

Summer is almost over. Enjoy all the flavors of this wonderful growing season while you can.

 

 

 

 

 

 

 

My Mother's Chile Relleno Casserole, So Easy & So Delicious

Take a bite, you'll love it!

 

I've said many times before that my mother was a wonderful cook. So, I really didn't have to do anything to her recipe to make it taste good, but I spiced it up a little bit by adding home-made salsa to the mix, and I made it easier by flattening the peppers.

 

This "revamp" happened while I was making the casserole to photograph for a television website that I happened to be writing for at the time. I know the recipe looks long, but I've added steps to make it easier to follow. There aren't that many ingredients.

 

Remember, different size baking dishes might mean different cooking times, so cook it until it puffs, and then after you take it out of the oven, it will start to sink. I made the original in a 7-10 baking dish, and you can use any dish that is about the same in volume, including a quiche pan.

 

Check out the Chile Relleno Casserole with chorizo at the end of this recipe.

 

Enjoy!

 

Chile Relleno Casserole

(4-6 servings)

Ingredients:

6 Anaheim or poblano peppers (also called chilies), roasted, peeled, and seeded

8 ounces (2 cups) shredded Mexican style “Authentic” cheese, or “Four Cheese”, divided

6 eggs

1/3 cup plus 2 tablespoons milk

½ cup plus 2 tablespoons flour

¾ teaspoon baking powder

Salt

Dash pepper

1 cup salsa, (recipe below) or use jarred salsa

Sour cream

Fresh cilantro for garnish

Preparation:

Anaheim or poblano peppers:

Before roasting, insert a sharp knife into the flesh of each pepper and let it go through to the center. This allows steam to escape while the peppers are roasting or broiling. Place the peppers on a baking sheet and place them under the broiler, turning as needed. The skin will bubble and turn black. 

Remove the peppers from the oven, place in a bowl and cover. Peel the peppers when cool enough to handle. Cut the stem from each pepper, and cut a slit down the pepper the long way.  Use a large spoon to gently scrape out any seeds. Set peppers aside until ready to use. Follow directions for assembly. 

Fresh salsa:

1 cup finely chopped, peeled, seeded tomatoes (usually one large tomato)

1 tablespoon finely chopped jalapeño, seeds and veins removed

1 ½ tablespoons thinly sliced green onion, including tops

1 teaspoon minced garlic

1 tablespoon finely chopped cilantro

¼  teaspoon salt, or to taste

 

1/8 teaspoon lime zest

Dash of pepper 

Cut an “x” in the smooth end of the tomato. Place the tomato in boiling water for 30 seconds.  Remove from water and peel and core the tomato. Cut the tomato into quarters and squeeze gently to remove any seeds.  Chop fine. Mix all ingredients together in a small bowl.  Taste for seasoning. Add salt and pepper to taste. Place the salsa into a small strainer (this will take out the moisture from the tomatoes) until ready to use. If using jarred salsa it is usually a little thicker so you can use as is.  Follow assembly directions. 

Eggs and flour mixture:

In a large bowl beat the eggs with a wire whisk until light and fluffy.   In a small bowl add the flour, baking powder, milk, ½ teaspoon salt and dash of pepper and mix with a wire whisk until smooth. Add the flour mixture to the egg mixture, whisking to mix well.  Follow assembly directions.  

Assembly:

Flatten the peppers out into a single layer in the bottom of an 7 x 10-inch, shallow oven-proof baking dish that has been sprayed with non-stick cooking spray. Add 1-½ cups of the cheese evenly over the peppers. Add the salsa evenly over the cheese. Pour the egg mixture over the salsa. Top with the remaining cheese. Bake in a pre-heated 350º oven for about 20-25 minutes, or until center is set and casserole has slightly puffed. Serve with a spoon of sour cream and sprig of cilantro over each serving.  Note: Oven temps vary with the oven and the baking dish material and size. If you see the casserole puff slightly it will most likely be done. It will sink again after taking it from the oven. 

Chile Relleno

 (Spicy variation with chorizo)

Follow the directions above but use a jack cheese, or spicy cheese of your choice. On the layer after the salsa, add one cup of crumbled pre-cooked spicy chorizo (casings removed). Instead of beaten eggs, add 6 whole eggs broken right on top of the sausage. Bake until the eggs are set to your liking. Salt and pepper the eggs, sprinkle them with the remaining cheese,

and cook until eggs are set. Serve as above.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



 

 

Salmon Croquettes, Rice with Lemon Zest, Butter Beans, Corn Creamed with Tomatoes.

I grew up in Southwest Alabama. Every day "dinnah" (noon) at our house
was wonderful. One of those wonderful meals included salmon croquettes.
Love them as much today as I did back in the 1940's when I had them for the first time.

Of course, we had no fresh salmon, and the closest we came to it was the canned salmon at the country store or the canned salmon at the Piggly Wiggly store in the county seat, Linden, where my mother bought her groceries.

I still use canned salmon to this very day to make my salmon croquettes. My mother and Sarah, put crackers in a lot of the food that was cooked. They were not trying to get volume, but the crackers offer flavor and texture. So, you will find it in the croquettes, which makes them very good.

Instead of the corn relish that I usually make with this recipe, I decided to make a creamed corn with tomatoes, and when the cream cooked into the tomato mixture it made such a good flavor. I think you'll really like it. The recipe for the corn is below the salmon recipe.

Salmon Croquettes

 

1 (14.5 ounce) can good quality red or pink salmon

1 cup crushed Club Crackers

1 egg, slightly beaten

1/4 cup finely chopped green, red or orange pepper

1/4 cup finely chopped sweet onion

1/4 cup finely chopped bread and butter pickles

freshly ground cracked pepper to taste

 

Remove any skin and bones from the salmon and discard. Drain half the liquid into a bowl, add the salmon and the remaining 6 ingredients. Mix well. Refrigerate until the mixture has chilled, at least an hour.

Use a cast iron skillet if available. Preheat the skillet and add enough olive oil to cover the bottom of the skillet.

Using a regular size ice cream scoop or 1/3 cup measuring cup, make 6 patties. Add the patties to the sizzling oil. Reduce the heat to medium. Brown the patties on both sides and keep warm in the oven until ready to serve. Serve your favorite sauce on the side, or mix mayonnaise with lemon juice and fresh dill.

 

 

Creamed Corn Medley in Tomato Shell

 

olive oil

3 large, ripe tomatoes

3 cups fresh corn cut off the cob, or frozen corn kernels

1/4 cup finely chopped orange or red bell pepper

2 green onions, finely chopped

3 (3-inch) sprigs of fresh thyme

1 teaspoon sugar

tomatoes from the shells (see in recipe below)

1/3 cup heavy cream

Salt and pepper to taste

 

Preheat the oven to 350. Prepare tomatoes by cutting each tomato in half. Clean the tomato by removing the pulp including seeds. Chop the pulp, place in a bowl and set aside.

Place the tomato halves in an oven proof baking dish and bake for 15 minutes. This helps bring out the flavor. Set aside until ready to use.

Add 2 tablespoon olive oil to a heavy skillet set over medium high heat. Add the corn, bell pepper, and onion. Sauté the corn until very tender. If it gets too dry during cooking, add water, a little at a time and just continue to cook until the corn is done. Just before you are ready to remove the corn, add the sugar and the tomato pulp. Sauté for a 2 minutes more. Add the heavy cream and cook until cream is bubbling, and corn mixture is thick. Remove from heat and add to the tomato shells. Serve hot. Garnish with the finely cut stems of green onion.

 

I served the salmon patty on a bed of rice. This was cooked jasmine rice and I added lemon zest and butter. When ready to serve, spray a cup with non-stick cooking spray. Add the amount of rice you'd like to serve and pack it down with a spoon. Turn out onto the plate. Add your salmon to the top. Garnish with fresh lemon twist or zest.