wild mushroom bread pudding

prep time:  tbd
cook time:  90 minutes
servings:  6

ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs

steps:
1.  heat the oil in a large, deep skillet over high heat.  add the onions and cook until golden brown and tender, 5 minutes.  add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes.  add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes.  remove from the heat and let cool.

2.  in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine.  add the mushroom mixture and cheese and stir well.  add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

3.  preheat the oven to 350 degrees.  butter a 9 x 13-inch baking dish.  add the bread crumbs, shaking to cover the bottom evenly.  put the bread pudding mixture into the prepared pan and cover with aluminum foil.  bake for 1 hour and uncover.  continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes.  remove from the over and cool slightly before serving.

- food network

no-thyme quick chicken with smash bro-o-tatoes and gouda gravy

prep time:  20 minutes
cook time:  35 minutes
servings:  4

ingredients:
4 idaho potatoes - peeled and cut in 2-inch cubes
salt
4 6-ounce boneless, skinless chicken breasts
2 tablespoons chopped fresh thyme leaves
1 head of broccoli - trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoon flour
1 cup chicken stock
1 1/2 cups milk
1 1/2 cups shredded gouda

steps:
1.  place the potatoes in a large pot and cover with cold water.  bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes.  after 6 minutes, add the broccoli to the pot.

2.  season the chicken breasts with the thyme, salt, and pepper.  heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.

3.  add the broccoli to the potatoes and cook for 6 minutes.

4.  heat the butter in a small sauce pot over medium heat.  when the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk.  thicken for 2 - 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted.  turn off the heat.

5.  drain the cooked broccoli and potatoes and return to the hot pot to dry them out.  mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency.  season with salt and pepper.  slice the chicken breasts on an angle.  pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound.  pour the gouda gravy over the top.

- food network

three cheese balsamic pancetta mac n cheese

prep time:  tbd
cook time:  15 - 20 minutes
servings:  tbd

ingredients:
2 3-ounce packages of thinly sliced pancetta
2 tablespoons balsamic vinegar - separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary - minced
2 1/2 cups whole milk - warmed
1/2 cup half and half - warmed
6 ounces gouda cheese - shredded
4 ounces fontina cheese - shredded
2 ounces smoked gouda cheese - shredded
10 ounces cavatappi pasta
salt
pepper

steps:
1.  heat oven to 400 degrees.  place a large pot of water over high heat and cover.  roll up the pancetta slices and slice into strips.  in a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 - 4 minutes.  drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir.  allow the cooked pancetta to drain on a paper towel and set aside.

2.  in a medium sized saucepan over medium heat, melt the butter.  when the butter has melted, whisk in the 4 tablespoons of flour.  continue to cook and whisk the flour for about 3 0seconds.  add the rosemary and continue to cook for another 30 seconds.  slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps.  allow the sauce to come to a simmer, stirring constantly.

3.  while waiting for the sauce to simmer, liberally salt the pot of boiling water.  add the pasta to the water and cook for about a minute less than package directions.

4.  when the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontine cheese until melted and the sauce is smooth.  remove from heat and stir in about 1 tablespoon of balsamic vinegar.  season with salt and pepper to taste.  drain the cook pasta and stir into the cheese sauce until combined.

5.  pour the macaroni mixture into a 13 x 9 baking dish, and sprinkle with half of the smoked gouda.  top with the cooked pancetta and then the remaining smoked gouda.

6.  bake for 15 - 20 minutes or until the topping is crisp and the cheese is bubbly.  if the pancetta starts to get too dark, cover with a piece of aluminum foil.  serve hot.

- navy wife cook

fried mushroom and cheese empanadas

prep time:  tbd
cook time:  tbd
servings:  24 cocktail empanadas

ingredients:
2 tablespoons olive oil
1 1/3 cup minced onion
12-ounces white mushrooms - minced
3 tablespoons dry white wine
salt
pepper
empanada dough (see below)
6-ounces gouda - minced
1 large egg - lightly beaten with 1 tablespoon water
vegetable oil for frying

steps:
1.  heat oil in a 12-inch skillet.  add onion and saute on medium until soft.  add mushrooms and saute until ingredients start to brown.  add wine and cook, stirring, until it evaporates.  remove from heat.  season with salt and pepper.

2.  roll dough as thing a possible.  cute 3-inch circles.  scraps can be re-rolled one time.   place some cheese on on half of each circle and top with mushroom mixture, leaving a 1/2-inch border around filling.  brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.

3.  heat vegetable oil 2-inches deep in a deep-fryer, saute pan or wok.  when oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned.  drain on absorbent paper.  allow to cool briefly before serving.

empanada dough ingredients:
3 1/2-ounces lard
1 1/2 teaspoons salt
3 cups flour + more for work surface

steps:
1.  melt lard in a small saucepan over low heat.  immediately mix with salt and 2/3 cup very warm water.  place flour in a food processor.  turn machine on and pour half the liquid through fee tube.  stop machine, turn in to pulse and add half the remaining liquid.  keep pulsing and add rest of liquid.

2.  run dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes

- new york times, april 2009