Blue Cayenne

Yields 8 Servings

Savory Bread Pudding

An elegant savory bread pudding made with leeks and butternut squash cubes.

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

• 1 pound day-old French baguette cut into 1-inch cubes
• 3 T. unsalted butter
• 3 large eggs
• 1 1/2 C. whole milk
• 1 1/2 C. heavy whipping cream
• 1/8 t. freshly-ground nutmeg
• Sea salt and freshly ground black pepper to taste
• 1 pound butternut squash (peeled, seeded and cut into 1-inch dice)
• 1/4 C. olive oil
• Sea salt and freshly ground black pepper to taste
• 1 leek (white and light green parts only) halved lengthwise and cut crosswise into 1/4 inch cubes
• 3 C. baby spinach
• 1 C. shredded gruyere cheese
• 1/2 C. grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Butter a large 2-quart baking dish.
3. Mix eggs, milk, cream and nutmeg in a medium bowl to combine. Season with salt and pepper.
4. Cut baguette into 1-inch cubes. Add bread cubes to the milk/cream mixture stirring well to combine. Let the mixture sit for about 15 minutes to give the bread cubes an opportunity to absorb the custard mixture.
5. Cut off an inch or so on each end of the squash and then cut the squash in half. Remove the seeds and strings from the inside of the squash and brush the squash generously with olive oil. Salt and pepper the squash and bake in a 400 degree F. oven until it is tender. This takes about 20 minutes. Test the squash for doneness and, when done, remove from the oven and cool. When the squash is cool, peel it and cut it into 1-inch cubes.
6. Wash leek in cold water and trim off the tough green stem. You will only be working with the light green and white parts of the leek. Cut the leek into thin slices and soak in a bowl of cold water to remove any residual sand. Lift leeks out of water, drain and pat dry.
7. Wash spinach, drain and pat dry.
8. Melt butter in a large pan and sauté the leeks until they are tender (about 5 minutes). Add the spinach to the leeks and cook only until the spinach begins to wilt. Add this leek-spinach mixture to the bowl of bread cubes. Add the roasted squash, gruyere cheese and 1/4 C. grated parmesan. Mix well with your hands.
9. Pour the pudding into the prepared baking dish and top with the remaining 1/4 C. parmesan cheese. Bake in 400 degree F. oven for approximately 40 minutes. The pudding will be set and the bread cubes will have golden brown edges when the pudding is done.
10. Remove from oven and set on your counter for a few minutes. Serve hot.

Nutrition

Calories

199 cal

Fat

15 g

Carbs

6 g

Protein

12 g

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Mushroom Galette

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Ingredients

• Unbleached all-purpose flour for dusting
• 1 sheet packaged puff pastry dough (10 x 15 inches, thawed)
• 1 egg (beaten for egg wash)
• 1 T. olive oil
• 1 T. unsalted butter
• 1 pound baby bella mushrooms (sliced)
• 2 T. minced shallots
• 1 T. minced garlic
• 1 T. fresh thyme leaves (chopped)
• Sea salt and freshly ground black pepper
• 3 T. sherry wine
• 3 ounces blue cheese or to your taste (crumbled)

Instructions

1. Preheat your oven to 400 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
2. Dust the surface on which you plan to roll your pastry. Unroll the puff pastry. Roll the pastry with your rolling pin to make the pastry flat. Carefully move the pastry to your baking sheet. Use a small knife and trace a slight indentation around the edges of the pastry to create a 3/4 inch border. You need to be careful that you don't push too hard on the knife and cut through the pastry. You only want a slight indentation rather than a through cut. Prepare your egg wash and brush the outside 3/4 inch border with egg wash.Do not brush the larger inside area of the galette with the egg wash. You want that area to absorb the flavorful mushroom juices as the galette bakes. Use a knife to punch holes into the interior area of the puff pastry (inside the border); this will keep the dough from puffing while it cooks. If it does puff (mine did), punch more holes in the pastry when you take it out of the oven and press with your fingers to release the trapped air.
3. Bake the pastry for 10 minutes. Set aside.
4. Prepare the mushroom mixture by melting the unsalted butter in your pan with the olive oil. Add the sliced mushrooms and sauté for about five minutes until the mushrooms are browned and soft. Add the shallots, garlic and thyme to the pan and season generously with salt and pepper. Continue cooking the mixture for about three more minutes. Add the sherry to the pan and cook until the wine has evaporated. This will take about two minutes.
5. To prepare the galette, spread the mushroom mixture evenly on the galette crust. Sprinkle the top of the mushrooms with blue cheese. Bake in a 400 degree F oven for twelve minutes. The pastry should be puffed and golden brown and the cheese should be melted when the galette is done.
6. Remove galette from the oven and place on a cutting board. Cut into pieces and serve. I used my pizza cutter to cut the galette into even pieces.

Nutrition

Calories

405 cal

Fat

33 g

Carbs

3 g

Protein

22 g

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Did it. Guacamole with peas!

49 minPrep Time

49 minTotal Time

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Ingredients

• 1/2 pound fresh or frozen peas (I used frozen)
• 2 medium jalapeno peppers
• 2 T. packed cilantro leaves (chopped)
• 3/4 t. salt (more as needed)
• 3 large avocados
• 2 scallions (white only, sliced as thin as possible)
• zest of 1 lime
• Juice of 1 1/2 lime
• 1 T. toasted sunflower seeds
• Tortilla chips (for serving)
• Lime wedges (for serving)
• Flaky sea salt (for serving)

Instructions

1. Blanche peas in boiling water for about one minute (until al dente). Drain and immediately transfer peas into a bowl of ice water.
2. Broil one of the jalapeños until it is completely charred. Transfer to a small bowl and cover with plastic wrap for 15 minutes. Then, remove the charred skin from the jalapeño using a paper towel or the back of a knife. Remove seeds and mince jalapeño. Set aside.
3. Drain the peas. Reserve two tablespoons of peas for garnish and puree the remainder in your food processor along with roasted jalapeno, minced raw jalapeno, cilantro and 1/4 t. salt. Continue to process until mixture is almost smooth but still a little chunky.
4. In a serving bowl, combine mashed avocado, scallions, lime zest, lime juice and remaining 1/2 t. salt with the pea puree. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Servie with tortilla chips and lime wedges.

Notes

Nutrition

Calories

103 cal

Fat

2 g

Carbs

20 g

Protein

4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info