Specialty Food Magazine

APR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Gorgonzola–Wild Mushroom Bread Pudding Yield: 4 (7½-ounce) main-course portions or 6 (5-ounce) side portions Preparation time: 45 minutes plus baking time Shelf life: 3 days Mexican Shepherd's Pie (Torta al Pastor) Yield: 4 (10-ounce) main-course portions Preparation time: 40 minutes, plus additional time for baking Shelf life: 2 to 3 days Different cheeses, varieties of stale bread and a mixture of mushrooms also work in this recipe. This rustic, robust bread pudding will satisfy a wide range of customers, including vegetarians. Ingredients can be substituted with a variety of items that may be on hand: different cheeses, varieties of stale bread and a mixture of mushrooms. ½ ounce dried porcini mushrooms ¾ cup vegetable stock ½ cup heavy cream 2 large eggs, beaten ½ tablespoon fresh thyme leaves ¼ cup finely chopped flat-leaf parsley 1 teaspoon salt freshly ground black pepper, to taste 4 cups (4½ ounces) stale, firm, white country bread cut into ¾-inch cubes (lightly toasted if soft) 3 tablespoons extra-virgin olive oil, divided 5 ounces finely chopped onions 12 ounces mushrooms, such as crimini, shiitake or chanterelle, wiped and sliced ¼ cup medium-dry Madeira 5 ounces Gorgonzola or other blue cheese, crumbled 1. Brush an 8 x 8–inch glass dish with olive oil. In enough hot water to cover, soak the porcini for 20 minutes; drain, clean and coarsely chop. Reserve the liquid. In a microwave contain- er or small saucepan, reduce the liquid to 1 tablespoon. Set aside. 2. Meanwhile, in a large bowl, beat together the stock, cream, eggs, thyme, parsley, salt and pepper. Add the bread, turning to cover well, and soak until the liquid is absorbed, about 20 minutes. 3. Heat the oven to 350 F. 4. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until translucent, 3 to 4 minutes. Add the remaining oil and mushrooms and cook until the mushrooms are wilted, 6 to 7 minutes. Add the Madeira and reserved por- cini and liquid and cook over medium-high heat until the liquid evaporates, stirring frequently, about 5 minutes. 5. Let the mushroom mixture cool briefly, and then scrape into the bread mixture, stirring to blend. Add the cheese and turn gently to mix. 6. Transfer the mixture to the baking dish. Bake until golden brown and set, 45 to 50 minutes. Cut into four squares and serve. NUTRITIONAL DATA (per 5-ounce serving): Calories: 340; Cholesterol: 110 mg; Sodium: 930 mg; Fat: 22 g; Dietary Fiber: 3 g For customers who like posole—the Mexican stew made with hominy, toma- tillos, chipotles, corn and onions—and shepherd's pie topped with mashed potatoes, this leftover chicken version is a tempting entree, great for Cinco de Mayo. Adjust the seasonings to your audience and taste, and try a vari- ety of add-ins, such as sliced olives, black beans, pickled jalapeño peppers, or red or green bell peppers. Duck or turkey can substitute for the chicken. 1 pound tomatillos, husked 2 canned chipotles in adobo 1 tablespoon vegetable oil 1 cup finely chopped onion ½ ounce minced garlic 2 teaspoons each ground cumin and coriander, combined 1 (14-ounce) can hominy, drained and rinsed 1 cup canned or defrosted frozen corn kernels 1 cup chicken stock 1 teaspoon dried oregano, preferably Mexican 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup chopped cilantro 2 cups skinned leftover rotisserie chicken, in chunks 2 cups leftover mashed potatoes, warmed ¼ cup shredded cheddar cheese sliced scallions, to garnish 1. Heat the oven to 400 F. 2. Bring a medium pot of water to a boil. Add the tomatillos and gently boil until soft, about 8 minutes; drain. In an electric blender combine the tomatillos and chipotle chiles, and puree. 3. In a large saucepan over medium-high, heat the oil. Stir in the onions and saute until wilted, about 3 minutes. Add the garlic and cook 30 seconds longer. Add the cumin and coriander and stir until fragrant, 1 minute. Add the tomatillo-chipotle mixture, hominy, corn, stock, oregano, salt and pepper. Simmer, covered, for 30 minutes. Stir in the cilantro and chicken. 4. Transfer the mixture to a 9-inch, deep-dish pie plate and place on a baking sheet. Spoon potatoes over the filling, and use a metal spatula to spread evenly. Sprinkle the cheese on top. Bake until the top is lightly brown and the filling is bubbling, about 20 minutes. If the top is not nicely browned, briefly run under the broiler. Remove, let stand for 5 to 10 minutes, sprinkle on the scallions and serve. NUTRITIONAL DATA (per 10-ounce serving): Calories: 250; Cholesterol: 60 mg; Sodium: 610 mg; Fat: 6 g; Dietary Fiber: 4 g

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