Thanksgiving – Quick and Easy with Chef Elgin Woodman
How much turkey should you buy? How can I roast it so that it’s juicy and not like sawdust? What are some simple sides? These questions, a game plan and much more from A Joy Wallace Caterer Corporate Chef , Elgin Woodman. Thurs. Food News and Views, a segment of Topical Currents on #WLRN NPR, 91.3 FM, 1:30-2 PM ET. Streamed live and archived at www.wlrn.org.
Savory Bread Pudding
A Joy Wallace Caterer
1 1/2-cups milk
1/2 tablespoon Dijon Mustard
2 ounces grated Parmesan cheese
Pinch fresh grated nutmeg
1 Spanish onion, diced
1 pound Shitake mushrooms, sliced
1 tablespoon blended olive oil
1 teaspoons fresh thyme
1 ounce arugula
1 cup crumbled goat cheese
1 ounce butter, small cubes
In a blender, mix milk, eggs, Dijon mustard, grated Parmesan and nutmeg. Season the mix with salt and pepper. Reserve for later.
Cut the baguette into large chunks.
In a sauté pan over medium high heat with oil, sauté the onions until translucent. Add the mushrooms and thyme, season with salt and pepper. Cook for 5 minutes. Cool down.
In a large bowl mix the bread with the egg mixture and mushrooms. Let the bread soak for 15minutes. Toss in the arugula and ½ the goat cheese. Season with salt and pepper.
Pour ½ the mixture into an oven safe container. Add ½ of the butter. Add the remaining half of the mixture. Top with remaining goat cheese and cubed butter.
Bake at 350 for 45 minutes.