Imperfect Strata or Savory bread pudding
Courtesy: Imperfect member Emma Sanchez #cookingugly
With Imperfect brussel sprouts and Imperfect yams or Imperfect winter squash. A great way to use up some stale bread!
2 cups medium diced Imperfect squash and/or sweet potatoes
½ Imperfect onions cut in rings
1 Tb coconut oil
2 cups sliced Imperfect Brussel sprouts
4 cups of stale bread in cut or torn pieces
2 Tb apple cider vinegar
6 large eggs
1 cup plain yogurt
1 Tb fresh or dried herbs such as sage rosemary or parsley
1 cup or cubed or shredded cheese.
Salt and pepper to taste
Preheat oven to 400° while prepping your vegetables.
Start with peeling and dicing the butternut squash or yam. This can be done with a sturdy peeler and it's easy once you get a hang of chopping these big winter vegetables.
Make sure to secure a large cutting board to the table by putting a wet towel under the board and to keep your hands out of the way as you cut through these tough veggies. Make life easier by Cutting the yams and butternut into manageable sizes if they are particularly large
Using a large cast iron or other oven safe pan on medium heat add in the coconut oil and placing squash and onions as flat as possible to let them brown and soften. Stir occasional allowing to cooking most of the way through for 10 minutes.
If they start getting too dark add a bit of.water to halt the browning process. Have a lid handy to cover and prevent splattering.
Remember to season a little salt and pepper through out this process.
After they begin to soften add apple cider vinegar into the pan to lift any bits from the pan.
Then adding in the pieces of bread and allow them to warm up followed by the Brussel sprouts. If this volume becomes unmanageable in the pan place veggies into an oven safe large casserole dish.
For the custard egg mixture whisk together the egg, yogurt, herbs and a bit of salt and pepper. Pour this mixture directly over the veggies and bread in the oven safe pan or casserole dish. Push the bread and veg down into the egg mixture so it can soak up. Top with shredded or diced cheese and place into the oven and allow to cook for 20 to 30 minutes this will take longer in a casserole dish then in a cast iron. Check by cutting into the center of the pan to make sure there is no wet eggs center. It should be the consistency of bread pudding or stuffing.
Let sit for at least 10 minutes before serving. And enjoy!!
Great served for thanksgiving or Christmas morning.
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Magical Root Vegetable and Maple Gratin
Courtesy: Emma Frisch (emmafrisch.com)
1/2 cup unsalted butter (or olive oil for vegan)
4 Imperfect onions sliced (or 1/2 of an Imperfect #frankenonion)
2 garlic cloves, chopped
1 cup sliced crimini mushrooms
2 bay leaves
1 tbsp fresh thyme
salt and pepper
1 cup red wine
3 cups vegetable broth
3 heaping tbsp all purpose flour
(For Gluten-Free version, use cornstarch/arrowroot slurry towards end of recipe as a thickener to preference)
1 loaf of sweet French bread
Gruyere cheese (or vegan alternative), grated
- Melt butter/oil in large pot over medium heat
- Add onions, garlic, bay leaves, thyme, salt & pepper and cook until onions are caramelized (approx 25 minutes)
- Add mushrooms and wine, bring to boil and simmer until wine has evaporated (5 min)
- Discard bay leaves, reduce heat to medium low & add flour, stirring to eliminate raw flour taste
- Add vegetable broth and bring soup to simmer for about 10-20 minutes
- Re-season with salt and pepper to taste
For serving, preheat broiler. Pour soup into oven safe bowls, top with a slice of bread and grated cheese. Broil until bubbly and golden brown
3 cups all purpose flour
1/4 cup sugar
1 1/4 teaspoons salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
6 tablespoons (or more) ice water
2 1/4 pounds Imperfect pink lady applesassorted apples - peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/3 cup sugar
1/4 cup golden or dark raisins
2 1/2 tablespoons quick-cooking tapioca
1 1/2 teaspoons (packed) finely grated lemon peel
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg or ground nutmeg
1 1/2 tablespoons graham cracker crumbs
2 tablespoons (1/4 stick) chilled unsalted butter, cut into1/2-inch cubes
Milk (for glaze)
1 tablespoon raw sugar
Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
Roasted Brussel Sprouts
1 1/2 pounds Imperfect Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.