Pancetta and Gruyere cheese breakfast casserole

December 4, 2012September 9, 2022 Belinda

I have a weakness for these “cold weather” Sunday family breakfasts! They are so comforting and tasty especially with our fire on in the kitchen, steaming hot coffee, laptops and newspapers strewn around.
This is great because you can prepare it the night before, refrigerate and throw in the oven when you get up in the morning. The family will awaken to the smell of baking cheese and pancetta!!
It’s important to mark a weekend with something different!

Serves 4 to 6

4 cups day-old egg enriched bread, cut into 3/4 inch cubes
2 tbsp olive oil, divided
1 medium onion, thinly sliced
1/2 tsp salt
1/4 tsp sugar
1/2lb thickly sliced pancetta, diced
6 large eggs
1&1/2 cups whole milk
1/2 tsp dry mustard powder (I use Colmans)
1/4 tsp freshly grated nutmeg
2 tsp fresh thyme leaves
Salt and freshly ground black pepper
1 heaped cup freshly grated gruyere cheese (about 6 ounces)

Grease an 8 inch square baking dish and spread the cubed bread in the bottom.
Heat 1 tbsp olive oil in a skillet over medium to low heat.
Add the onions, salt and sugar.
Saute until they are lightly caramelized, a golden brown color, for about 15 to 20 minutes.
Meanwhile, in another heavy skillet, heat the other tbsp olive oil over medium heat saute the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, thyme and nutmeg.
Season with about 1/4 tsp of the salt and a generous amount of black pepper.
Spread the pancetta over the bread cubes then layer the onions on top.
Sprinkle the grated gruyere cheese on next then pour the egg mixture over the entire thing.
Press down on the top gently so that all the bread cubes get soaked a bit with the egg mixture.
Cover and refrigerate overnight

In the morning, preheat the oven to 350 F and take the casserole out of the fridge while the oven is preheating.
Bake, uncovered for 30 to 50 minutes or until the edges are bubbling and the top begins to brown.

NB – The baking time will be greatly dependent on the depth of the dish you use.
Check the interior with a knife. if it comes out clean, the bread/custard is baked through.
Cover with foil near the end of cooking is the top is brown enough for your taste.

Appetizer Vegetarian · Do-ahead · Egg based · Vegetable-related

Provencal Golden Zucchini Galette

December 4, 2012June 4, 2023 Belinda

Serves 4 – 6

Tasting this transports you immediately to the South of France, sitting outside at a large table with many bottles of Rose, great bread, salads and the sun streaming down.
I have made this recipe so many times, often for house concerts and it’s just as good hot as it is room temperature.
It works incredibly well on a buffet table and the light curry flavor is very important as it gives that certain “Je ne c’est quoi”
I have also doubled, tripled and quadrupled this recipe for large gatherings and it’s still fabulous.

1lb zucchini
2 tsp fine sea salt
2 large eggs + 1 egg yolk
1/4 cup fresh breadcrumbs
3/4 cup freshly grated Parmigiano Reggiano cheese (Don’t cheat and use ready grated Parmesan)
1 tsp curry powder

Preheat the oven to 375F,
Using the coarse grating blade on a food processor, coarsely grate the zucchini.
Transfer the zucchini to a colander, sprinkle with 1 tsp of the salt and let sit to drain for 30 minutes.
Rinse the zucchini under cold running water, the put a good sized mound of it on an absorbent dish towel, gather it up and squeeze the heck out of it so there is lots of juice running out. Repeat until you’ve done all the zucchini and set it aside in a bowl.
This is an important stage as the galette will be too “runny” with juice it you don’t do this and it won’t set properly.

Place the eggs in a large bowl and beat lightly with a fork.
Add the breadcrumbs, cheese, curry powder and final tsp of salt.
Add the zucchini and stir to thoroughly coat the zucchini with the batter.
Place in a butter-greased baking dish and even out with the back of a spatula.
Place in the center of the oven and bake until golden and firm to the touch in the middle, about 30- 40 minutes.
At this point you can keep it warm in a warming drawer until ready to serve or it’s even nice at room temp.

Do-ahead · Gluten Free · Vegan

Roasted butternut squash hummus

December 2, 2012September 9, 2022 Belinda

This is a Gordon Ramsey recipe and is absolutely delicious!

Serves 8 to 10

1 butternut squash (about 1&1/2lbs) , peeled, deseeded and cubed
2 garlic cloves, bashed
1 inch piece of fresh ginger, peeled and finely chopped
olive oil
sea salt and freshly ground black pepper
1 tbsp tahini
juice of 1/2 lemon
1 x 14 or 15 oz tin (the regular tin size) chickpeas drained and rinsed
Warmed or griddled pitta bread or flatbread, to serve

For the ras del hannout (for sprinkling over the butternut squash before roasting and sprinkling over prepared hummus at the end. Don’t miss this stage)

1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

1. First, make the ras del hannout spice blend. Break the cinnamon stick into pieces.
Place in a dry pan with the cloves and all the seeds (but not the paprika) and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them, to prevent burning)

2. Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder-sift it if necessary.
This spice blend will keep for up to 3 months if store in an airtight container

3. Preheat the oven to 350 F

4. Make the hummus. In a large bowl, mix the cubed squash, unpeeled garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the Ras del hannout spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in reheated oven and cook for about 30 mins until tender all the way through.

5. Once the squash is soft, add the contents of the tray to a blender or food processor, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. taste and adjust the seasoning as necessary – you might need more lemon juice too.

6. Transfer the hummus to a nice bowl or dish and sprinkle with a little of the spice blend. Drizzle with olive oil and serve with warmed or griddled pitta bread

Appetizers · Do-ahead · Nuts

Stilton, roasted fig and prosciutto tart in a pecan crust

November 29, 2012September 9, 2022 Belinda

Yield 1x 9″ tart

Creamy stilton, crispy prosciutto and luxurious balsamic glazed figs in a gluten free pecan shell.
A small slice makes a rich, decadent and elegant first course.

For the crust
1/2 cup pecans
1/2 cup almond meal
1 tbsp maple syrup
1 egg

For the filling
5 eggs
1&1/2 cups whole milk
4 oz Stilton cheese or your favorite stinky blue cheese!

For the figs and balsamic reduction
3 pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar
3 tbsp agave nectar or sugar
2 tbsp melted butter

For the garnishy goodness!
6oz prosciutto, chopped and crisped to a golden brown, divided
3 – 4 oz more blue cheese
1/2 cup caramelized onions. You can use 2 onions, sliced and sauteed in olive oil with some herbes de Provence for about 30 to 40 minutes.

Directions

Preheat the oven to 375F
Trim the stems off the figs and cut them in half lengthways. Drizzle with 1 – 2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast for 10 minutes, until the figs are just soft but still hold their shape. Set aside.
Keep the oven at 375F
In a food processor, pulse the pecans into a fine meal. Add the almond meal (if using), egg and maple syrup and pulse until a ball forms.
Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prosciutto crumbles. Pour the egg mixture into the tart shell. Crumble the 4oz blue cheese into the tart and bake for about 20 minutes or until the egg filling is puffed and golden.
Remove and let cool to room temp.

While the tart is baking, combine the cup of balsamic, agave (or sugar) in a small saucepan and bring to a light boil. Turn down the heat and reduce by half. Remove from the heat and let cool completely.
When the tart is cool, arrange the roasted figs on top.
Top with the remaining prosciutto crumbles and additional blue cheese.
before serving, drizzle with the balsamic reduction.
Enjoy!!

Do-ahead · Gluten Free · Holiday Food

Brussel sprouts and butternut squash with warm maple mustard dressing

November 29, 2012September 9, 2022 Belinda

Brussels sprouts and butternut squash are simply roasted together and then tossed with a gorgeous and simple dressing of balsamic vinegar, maple syrup and grainy mustard for an easy and delicious Fall staple.

1lb brussels sprouts
1lb peeled, diced butternut squash, (about 1 inch dice)
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3 tbsp good balsamic vinegar
2 tbsp grainy mustard
1 tbsp maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Preheat the oven to 400F

Toss the brussels sprouts and butternut squash with olive oil and season with salt and pepper.
Arrange in a single layer on a rimmed 9 x 13? baking sheet.
Roast for 35 minutes, turning twice, until the vegetables are tender inside and browned in spots on the outside.
Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or blend together in a small food processor)

When the vegetables are done, transfer to a serving bowl.
Drizzle with the balsamic mixture and toss to coat.
Serve immediately