Text 152, 63 rader
Skriven 2010-08-14 05:55:00 av Dave Drum (43826.cooking)
Ärende: SF Gate 179
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato, Goat Cheese & Focaccia Pudding
 Categories: Breads, Vegetables, Cheeses
      Yield: 6 servings
 
      2 tb Extra virgin olive oil +
           - olive oil for baking dish
    1/2 lb Plain or green onion
           - focaccia
    1/3 lb Fresh, rindless goat cheese
    1/2 lb Cherry tomatoes, halved
      6 lg Eggs
      2 c  Whole milk
    3/4 ts Salt
           Fresh ground pepper
    1/4 c  Freshly grated Parmesan
 
  From chef Kerry Heffernan, formerly of Pinot Blanc in St. Helena.
  
  Rub bottom and sides of a 13 x 9 x 2-inch baking dish with
  olive oil.
  
  Cut focaccia into 1-inch cubes. Toss focaccia with 2 table
  spoons olive oil, then put half the focaccia in the prepared
  dish. Dot with goat cheese, using it all, then scatter
  tomatoes over the cheese. Top with the remaining focaccia.
  
  In a bowl, whisk the eggs well, then add the milk, salt and
  several grinds of pepper and whisk until blended. Pour over
  the focaccia. With the back of a fork, lightly tamp down the
  focaccia cubes so they soak up some liquid. Sprinkle the
  surface evenly with Parmesan. Cover the dish tightly with
  foil and refrigerate overnight.
  
  To bake, remove the dish from the refrigerator and place it,
  still covered with foil, in a cold oven. Set the oven at 350å.
  Bake for 35 minutes, then uncover and continue baking until
  the pudding is puffed and golden, 25 to 30 minutes more.
  
  Cool 20 minutes before slicing.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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