Thanks Benedict on Stuffing Cakes with Sage Hollandaise

 

When I think of Thanksgiving, stuffing is definitely the first thing that comes to mind. I enjoy turkey and all the other fixins, but it's the stuffing that I find the most comforting and satisfying.  Of course Thanksgiving is all about having lots of leftovers and and every year I get inspired to create something new. Last year I was inspired to serve a fried egg over my leftover stuffing and I thought this creation was a match made in heaven ...until this year when I watched Giada make this Thanks Benedict on Stuffing Cakes with Sage Hollandaise.  Stuffing, pancetta, a poached egg and some hollandaise sauce?  Why didn't I think of this sooner?

 

This is a fun dish that is easy to put together with your Thanksgiving leftovers.  The stuffing cakes take little to no time to prepare, the pancetta crisps up quickly and even the hollandaise is easy and quick to put together in the blender.  However, to be honest, I don't even think making the hollandaise is necessary.  I think leftover gravy would be just as good drizzled over top the Thanks Benedict. We found this dish to be very hearty and robust and really enjoyed the Thanksgiving-inspired take on the traditional Eggs Benedict.  This dish is certainly pretty enough to entertain with if you have guests over the holidays.

 

 Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Recipe adapted from Giada De Laurentiis

found on Food Network

 Makes 6

 

 

Hollandaise
1/2 cup (1 stick) butter
3 egg yolks
1 tablespoon freshly chopped sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

 

Stuffing Cakes

2 cups leftover stuffing
2 eggs
1/2 cup Italian breadcrumbs
2 tablespoons olive oil
12 thin slices pancetta
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
6 eggs, at room temperature

For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside.

For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

Cook the pancetta:  Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate.
  

Poach the eggs: Fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. 

 

To serve:  Place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce.

 

Happy Thanksgiving!!

 

Donna Hay's Pumpkin Pie with Brown Sugar Mascarpone

I am crazy about pumpkin pie.  Every year around this time I start craving a slice of pumpkin pie with a dollop of whipped cream on top.  Since no one else in my family likes pumpkin pie I usually resort to picking up a slice from a bakery.  This year I decided I was going to treat myself and make a pumpkin pie.  By the end of the week I was an expert at rationalizing.  I manged to convince myself that a slice of this pumpkin pie was a perfectly suitable breakfast.

Thankfully, this pumpkin pie is very light and would be perfect to follow a heavy Thanksgiving dinner.  It's sweet, but not overly sweet, and is lightly spiced compared to other versions.  I fell in love with the smooth and creamy texture of this pie.  Normally I like a touch of whipped cream on top of my pumpkin pie, but when I saw the recipe for this brown sugar mascarpone topping I was very curious. Let's just say I love the brown sugar mascarpone.  I'm fairly certain you will too.

Pumpkin Pie

Adapted from Modern Classics Book 2

by Donna Hay

Serves 8

1 sheet of storebought pie crust or homemade, recipe below*

1 cup pumpkin puree or butternut squash puree, recipe below*

1/3 cup brown sugar

2 eggs 

1/3 cup heavy cream

1/4 teaspoon ground cinnamon

freshly grated nutmeg for serving, optional

*Notes: Donna's recipe actually calls for her homemade sweet shortcrust pastry, but I opted to use a store-bought pie crust because I had one on hand. The recipe also calls for 1 cup of pureed butternut pumpkin, directions for that below, but I opted to use 1 cup of canned pumpkin puree because I also had that on hand. 

Preheat the oven to 350F.  Roll out the pastry on a lightly floured surface until 1/8 inch thick.  Place in a 9 inch tart ring.  Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans.  Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.  Reduce the oven temperature to 300F.

To make the filling, place the pumpkin, sugar, eggs, cream and cinnamon in a bowl and whisk to combine.  Pour into the tart shell and bake for 50 minutes or until the filling is set.  Cool in the tin.  Sprinkle with nutmeg, slice and serve with brown sugar mascarpone.

*For the Butternut Squash Puree: Peel, chop and steam 1 pound of butternut squash until cooked.  Cool completely and puree in a food processor

*For the Sweet Shortcrust Pastry:  Process 2 cups plain all-purpose flour, 3 tablespoons sugar, and 5 ounces of cold chopped butter in a food processor until the mixture resembles fine breadcrumbs.  While the motor is running, add enough iced water to form a smooth dough and process until just combined.  Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the pastry on a lightly floured surface or between sheets of non-stick baking paper until 1/8 inch thick, or whatever thickness required, and line the tart tin.  Bake as directed.

For the Brown Sugar Mascarpone:  Combine 2 cups mascarpone and 1/2 cup brown sugar in a bowl.  Spoon on top of the pumpkin pie or serve on the side.

Theme:Are You Calling Me A Tart?

***12 Weeks of Winter Squash***

This pumpkin pie is being linked to the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne. Feel free to link up your winter squash dishes during the week at the linky below--or on one of the other participating blogs. Linky will open up at 12:01am on 11/18/13

Brie and Crispy Bread Salad with Cranberry Dressing

Brie cheese is so heavenly and creamy and smooth and delicious.  If I happen to spot a recipe using Brie then it's pretty much guaranteed I'm going to feel compelled to make it.  Such is the case with this recipe for Donna Hay's Brie and Crispy Bread Salad with Cranberry Dressing. 

This recipe is for those of you, who like me, look for a way to make a sensible meal out of bread and cheese.  And by sensible I mean that I convinced myself this salad was healthy because it called for spinach and contained fruit.  Because really...all that brie cheese was just a little over a serving, right?  And that bread, well we have to have some carbs every once in awhile, right?  

However you rationalize it, this salad was delicious.  It hits a multitude of flavor and texture combinations and is very comforting and satisfying.  Plus, it is rather festive with the cranberry dressing.  Perfect for this time of year!

Brie & Crispy Bread Salad with Cranberry Dressing

Adapted from Donna Hay website

Serves 4

Salad

2 pieces flatbread*
olive oil, for brushing
250g brie, sliced
2 cups arugula or spinach leaves

Cranberry Dressing
¼ cup roughly chopped sweetened dried cranberries
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

*Note: I couldn't find flatbread so I used good quality country bread and grilled it in a pan

To make the cranberry dressing, place the cranberries, oil, vinegar, salt and pepper in a bowl and stir to combine. Set aside.

Preheat the oven to 200°C/400F.  Brush the bread with the oil and place on a baking tray. Bake for 4–5 minutes or until golden and crispy. Allow to cool and break into small pieces. To assemble the salad, divide the brie, arugula or spinach, and bread between serving plates and drizzle with the cranberry dressing.

Every Sunday @ Kahakai Kitchen

Theme: In Season

Lamb Sausage Rolls

My mind gets the best of me on a regular basis.  These Lamb Sausage Rolls are a perfect example.  In my mind I picture thawing and rolling out puff pastry.  Then I start thinking of what a pain pastry can be when it sticks and rips and tears.  I picture flour on the counter, a big mess, and lots of frustration.  Before you know it I have talked myself out of making anything with pastry of any sort, which is totally a shame.

The funny thing is that puff pastry couldn't be easier to work with.  You simply thaw it and it is a dream to work with.  It never ever ever gives you fits.  Even though I know this to be true my mind still gets the best of me.  It's as if I'm waiting for the day puff pastry totally lets me down.  Thankfully, it hasn't happened yet and I can't imagine it will.  These rolls couldn't have been easier to make.  Could I really be learning to trust puff pastry? 

These Lamb Sausage Rolls were even better than I anticipated.  The puff pastry creates a very flaky and buttery exterior while the inside of the roll is soft and meaty.  At first I questioned the use of tomato sauce for dipping, but it all works together splendidly.  These rolls are very reminiscent of stromboli, but the use of lamb makes them quite unique and all their own.

Lamb Sausage Rolls

Adapted from Donna Hay website

Serves 8

½ cup (35g) fresh breadcrumbs

1 pound/500g lamb mince

1 small brown onion, grated

½ cup finely chopped mint*

1 tablespoon finely grated lemon rind

1 egg

 salt and pepper to taste

2 sheets frozen puff pastry, thawed

1 egg, extra, lightly beaten (for brushing on the rolls)

Optional garnish: sesame seeds, salt, pepper, parsley, mint, garlic, etc..

For serving: tomato sauce

 

Note: I omitted the mint only because I didn't have any on hand

 Preheat oven to 200ºC/400F.  Place the breadcrumbs, mince, onion, mint*, lemon rind, egg, salt and pepper in a bowl and mix well to combine. Divide the mince mixture into 4 equal portions and cut each pastry sheet in half lengthwise. Place the lamb mixture in the front of each pastry sheet and roll to enclose leaving the ends open.  Place on 2 lightly greased baking trays lined with non-stick baking paper. Brush with the extra egg and sprinkle with sesame seeds or any other toppings you might like (I used sesame seeds, salt, pepper, garlic salt, and some parsley for color).  Bake for 20–25 minutes or until golden and cooked through. Allow to cool slightly. Cut into 8 rolls and serve with tomato sauce.

 

Theme: Sandwich Sensations!

#TheNewSouthwest #CookbookSpotlight {Cookbook Review & Giveaway}

The New Southwest: Classic Flavors With A Modern Twist

Author: Meagan Micozzi

Publisher: Hippocrene

Hard Cover 230 pages

Meagan Micozzi's The New Southwest is a fun, bright, and colorful cookbook that celebrates the festive, and oftentimes fiery ingredients, of the American Southwest.  The recipes are easy enough for beginner cooks but also unique enough to satisfy the adventurous spirit of a seasoned cook.  I found myself drawn to the happy nature of the recipes, as well as the charming personality of the author Meagan Micozzi.  If you are a fan of happy and cheerful food then you'll want to grab ahold of this brand new cookbook. 

Twelve Chapters  

The Southwestern Pantry | Building Blocks | Condiments | Breakfast | Drinks | Appetizers & Snacks | Breads | Side Dishes | Main Courses | From the Grill | Desserts | A "Christmas-Style" Extra

Recipes I've Tried

Mushroom & Shallot Migas

Pinto Bean Breakfast Patty Melts

Recipes I'd Like To Try

Sunday Salsa|Coconut Crunch Muffins|Apple, Cheddar & Chorizo Breakfast Pizza|Breakfast Toastadas with Cumin-Roasted Fingerling Potatoes|Tequila Sunrise|Texas Rose|Black Bean & Corn Quesaditas|Cheesy Beer Bread|Sage & Honey Skillet Biscuits|Adobo Potato Gratin|Fideo Burritos|Chipotle-Spiced Grilled Cheese Sandwiches|Chicken Tinga Potpie|Fancified Frito Pie

And now... here's how to win your very own copy of The New Southwest by Meagan Micozzi!

 ***The New Southwest Cookbook Spotlight Giveaway!***

How to enter:

1. Mandatory Entry: Leave a comment on this blog post letting me know what your favorite Southwestern dish is.

2. There are tons of optional extra entries in the rafflecopter widget!

Hippocrene will be supplying 14 copies of The New Southwest by Meagan Micozzi for this giveaway, in conjunction with The New Southwest Cookbook Spotlight. Contest is open to anybody with a shipping address in the USA. Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013. Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest. The winner should respond within 24 hours of notification, or a new winner will be drawn in their place. Good Luck!

a Rafflecopter giveaway  

Author Notes: Meagan Micozzi was born in New Jersey, raised in Washington, D.C. and educated in New England. In 2011 she launched Scarletta Bakes, a blog devoted to her adventures in southwestern cooking. Micozzi's recipes have been featured on The Huffington Post, The Kitchn, Gourmet, Bon Appétit, and Scarletta Bakes was named a Site We Love by Saveur. Micozzi resides in Scottsdale, Arizona. You can visit her at scarlettabakes.com.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. 


Note: I received a copy of this cookbook from the publisher as part of a Cookbook Spotlight event, however I received no monetary compensation to review it. As always, my thoughts, feedback and experiences cooking from it are entirely my own. 

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

To see 14 other food bloggers thoughts, reviews, and recipes they've tested from the book, click on the "cookbook spotlight button" to the left!
- See more at: http://www.girlichef.com/2013/10/AdoboPotatoesGratin-TheNewSouthwest-CookbookReview.html#more

Pine Nut Brown Butter Pasta

Pine nuts.  I never really cared for them until I had them toasted in a pan with butter and salt.  Then I fell in love with them.  A special deep kind of love.  I wanted to put those toasty buttery pine nuts on everything and I found myself craving them.  If a recipe called for pine nuts I was sold.

So to say I loved this pasta dish is an understatement. It was absolutely delicious and and as a bonus, extremely simple and straightforward.

Pine Nut Brown Butter Pasta

Adapted from Off The Shelf

by Donna Hay

Serves 4-6

Cook one pound of pappardelle or fettucine until al dente, then drain. Melt 5 -6 tablespoons of butter in a frying pan then add 1/2 cup pine nuts to the pan and simmer until the pine nuts are golden.  Add pepper and salt and toss through the hot pasta.  Finish with grated Parmesan and serve as a simple meal or side dish.

Theme: Potluck

Pinto Bean Breakfast Patty Melts {The New Southwest #Cookbook Spotlight}

I am a big fan of bean burgers.  I've made chickpea burgers, black bean burgers, fava bean burgers, and now pinto bean burgers and I've loved them all. The good news is that everyone else in my house loves bean burgers almost as much as me so it's a total win-win situation.  

As soon as I spotted this recipe for Pinto Bean Breakfast Patty Melts in The New Southwest Cookbook I knew it would be my choice for Week Two Blogger's Choice.  These pinto bean burgers are seasoned with a heavy dose of cumin, black pepper, coriander, and garlic so they are mighty flavorful.  Crunchy on the exterior and creamy on the inside this is one powerhouse of a breakfast that will keep you full way into the afternoon. They were a big hit at my house!

Check back on Monday, October 28th for a cookbook review and a chance to win your very own copy of The New Southwest. You don't want to miss it!

Pinto Bean Breakfast Patty Melts

Adapted from The New Southwest by

Meagan Micozzi of Scarletta Bakes

Serves 7

2 tablespoons extra virgin olive oil, divided, plus more for frying

3/4 cup diced yellow onion

1 cup grated zucchini 

2 jalapenos, stemmed and minced

2 tablespoons minced fresh garlic

3-1/2 cups cooked pinto beans

(about 2-1/2 cans if using canned)

3/4 cup plain dry breadcrumbs*

2 large eggs, beaten

2 tablespoons ground cumin

2 tablespoons black pepper

1 teaspoon ground coriander

1 teaspoon salt

7 slices Monterey Jack cheese

7 English muffins, sliced, toasted

Note: I had to use a little over a cup of breadcrumbs to get the mixture to come together.  Also, I think the 2 tablespoons of black pepper in the recipe might be a typo.  We love black pepper but I only used 1 tablespoon just in case.

Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat.  Add the onion and saute until golden, translucent, and fragrant, approximately 5 minutes.  Add the zucchini, jalapenos, and garlic and saute for just 2 more minutes.  Remove pan from heat.

Meanwhile, place the beans in a large bowl and mash with a fork or potato masher.  (Use a fork for chunky, uneven consistency.)  Stir in the breadcrumbs, eggs, cumin, black pepper, coriander, and salt.  Fold in the cooked onion mixture.  Using a half cup measure, portion off and form seven patties.  Freeze them on a wax paper lined cookie sheet to firm them up.  They can be kept frozen at this point and you can cook them as needed or you can store them in the refrigerator if not using right away.

Once ready to cook and assemble your melts, heat 1 tablespoon of oil in a large heavy-bottomed lidded skillet over medium heat (I prefer cast iron). Add the patties and cook for 3 to 4 minute on each side, applying pressure to the top of the patties to flatten once you have a cooked side facing up.  Note that you may need to work in batches so as not to overcrowd your pan, so you may need to refresh your oil between batches and wipe the pan clean.

Once patties are crisp on the outside and cooked through, top each with a slice of cheese, replace the lid on the pan and steam just 30 to 60 seconds to melt the cheese.  Remove each patty melt to a toasted English muffin bun and serve immediately.

Every Sunday @ Kahakai Kitchen

 

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

If you'd like to keep tabs on who's making what from the The New Southwest, then head on over to The New Southwest event page over at girlichef.

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
- See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more