Creg’s Savory Bread Pudding

by andrea.l.smith, November 10, 2011 | Permalink

SAVORY BREAD PUDDING

Serves 6

1 sweet batard bread, crust removed and cut into 1” cubes

1 italian sausage

1 leek, chopped

1 large fennel bulb, chopped

1 red bell pepper, chopped

¼ cup white wine

8 asparagus spears

½ bunch swiss chard

1 cup swiss cheese, grated

1 cup fontina cheese, grated

½ cup parmigiano reggiano, grated

4 eggs

1 cup heavy cream

1-2 cups milk

thyme

rosemary

salt

pepper

small grating of nutmeg

chives

• Preheat oven to 350 degrees.
• Toss bread cubes with olive oil and some chopped thyme and rosemary.  Spread on a baking sheet and put in oven for about 30 minutes, stirring halfway through.
• Meanwhile, remove sausage from casing and sauté in some olive oil till browned.  Remove to a paper towel lined plate.
• Add leeks, fennel, and red pepper to pan with a bit of salt and cook till softened, about 10 minutes.
• Meanwhile, blanch asparagus in a pot of salted water for about 2-3 minutes till just tender. Remove and spread out in one layer to cool.  Remove stems from swiss chard and blanch in same water. Drain and chop, add to leek mixture.
• Add wine to leek mixture and cook till reduced.
• In a large bowl, whisk eggs, add cream, milk, salt, pepper, nutmeg, chives, swiss, fontina, and half the parmigiano.  Chop asparagus and add.  Add leek mixture.  Add bread cubes and stir well, press down and let soak for 10-20 minutes so that milk is well absorbed into bread, pressing down every now and then.
• Butter 6 ramekins and set into a baking dish with high sides.
• Fill each ramekin with bread mixture, pressing down and doming a little at the top.  Top with a sprinkle of parmigiano. 
• Bake in water bath for about 40 minutes, till set and the top is golden brown and crunchy.
• Remove from water bath, let cool for about 10 minutes and serve.

The New Blue Kid on the Block: Grevenbroeker

by andrea.l.smith, September 14, 2011 | Permalink

The New Blue Kid on the Block: Grevenbroeker

Made by Peter Boonen using pure cow’s milk from his dairy located in Hamont-Achel, in the Flanders region of Northern Belgium. This is by far a fascinating blue that looks more like a marble slab than an edible delight. No one really knows how Peter makes this cheese, which indecently he created for his wife who is not a big fan of blues. With regards to how it’s made, well, let’s just say Peter is protective of his method, secretive, possibly bordering on paranoid. I have my own idea which goes something like this:

Using raw milk, once he has added the rennet and the curds are formed, he introduces the Penicillium Roquforti, not by piercing, but simply tossing it amongst the curd. The cheese is then formed by hand and aged on a tin plate. The wheels are not exactly round which is definitely a sign of hand forming that add to its charm. Often the wheel is more misshapen than anything, with cuts being less the typical triangular shape that something with more than three sides.

The flavor profile is one of buttery-ness, grassy and full. Not the tongue curling that you get from, say a traditional Roquefort, but quite full, with a long, lingering finish. This goes against the idea that peter made this for his wife as a more ‘approachable’ blue. Pair this with a big Belgian Ale or a Krohn’s Colheita Port, both of which have enough body to stand up to Grevenbroeker.

This cheese is available in limited amounts so I am really excited to get my hands on a wheel.

Grevenbroeker Blue-a cheese that truly goes the distance!

-Ironman Suzanne

Check out San Rafael’s Specialty Dept full blog: http://www.grapesandmold.blogspot.com/

Produce Frog Hollow Peaches by Chris

by andrea.l.smith, September 10, 2011 | Permalink

Produce Team Member Pick: Organic Yellow Peaches from Frog Hollow Farm