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marlnock's picture

Bruschettary goodness

October 5, 2010 - 7:13pm -- marlnock
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This morning, i had the pleasure of getting out my fresh loaf of sourdough, picking some beautiful portobello mushrooms from my mushroom kit and making lovely bruschetta. 


I fried up the mushrooms in some olive oil with thyme and toasted slices of the bread under the grill with basil pesto and olive oil spread on them.  Topped with the fryed mushrooms it made a delicious and easy breakfast all homemade or grown.


I'd love to hear of anyone elses topping ideas that they enjoy with their fresh bread

Terrell's picture
Terrell

I've been making a lot of bread lately. Had some extra that I either needed to throw away or make something out of. They won't let you feed it to the ducks in Portland, you know. So, I used my remarkable internet research skills to look for recipes using leftover bread. Apparently, many people just make bread crumbs and put them in the freezer. I was looking for something a little more exciting. The New York Times happened to have a recipe for panade published last week in an article about young yuppy farmers (you may have to register to see the article.) It was interesting but it uses a lot of cauliflower, not one of my favorite foods, so I kept looking. Epicurious had a strata recipe with spinach that got a ton of comments but it was one of those recipes that you have to make eight hours ahead. I rarely know what I want for dinner until I get right up to it so I hardly ever plan that far ahead unless I'm cooking for company. The strata sounded good though so I checked around for something similar and came across this recipe from Martha Rose Schulman, also in the New York Times. Her recipe just mixes all the ingredients and pops it right in the oven. It sounded perfect, so I stopped at the grocery store on my way home and picked up the cavolo nero or black leaf kale that I was sure was in the recipe. I checked the dried mushrooms she calls for, was appalled at the price and decided to substitute fresh criminis instead. Last night, ready to cook, I pulled up the recipe again. Hmmm, her recipe is for cheese strata with chard. Why was I so sure it was black kale? Ahh, the kale was in the panade. OK, another substitution. Of course I was also using my leftover whole grain bread for her french baguette and some random bits of cheese I wanted to clear out of the fridge instead of the Gruyère she listed. I guess we'll see how it comes out. An hour or so later and I was pretty pleased with myself. I had accomplished my goal of using up some of that bread and made myself a pretty tasty dinner. Here's the recipe...


Strata with Cavolo Nero and Mushrooms (seriously adapted from Martha Rose Shulman)

  • 4 or 5 thick slices of whole grain bread (I used about 4 cups of my Pilgrim's Bread)

  • 1 tablespoon butter

  • 1/2 pound of crimini mushrooms, coarsely chopped

  • half bunch (about 8 ounces I think) of cavolo nero/dark leaf kale, stemmed and cleaned

  • 3 garlic cloves, 1 cut in half, the other two minced

  • 2 cups of milk (I used 2%)

  • 3/4 cup of grated cheese, tightly packed (I used what I had in the fridge, about half goat cheddar and half kasseri)

  • 1/4 cup Parmesan cheese

  • 2 tablespoons olive oil

  • 1 teaspoon dried rosemary

  • salt and pepper to taste

  • 4 large eggs

  • 1/2 teaspoon salt

  • freshly ground pepper


Cavolo Nero   Crimini


Preheat the oven to 350. Oil or butter a two quart baking dish or gratin pan. If the bread is soft, as mine was, toast it lightly and then rub each slice front and back with the halved garlic clove. If your bread is really stale, you can skip the toasting. Cut into 1 inch dice. Place in a large bowl and toss with 2/3 cup of the milk. Set aside.


 Mix


In a large skillet, saute the mushrooms in the butter for 2 to 3 minutes, just until they smell good. Remove from skillet and set aside. Add the still wet kale to the skillet and cook over medium high heat until it starts to wilt. Cover the pan and let the kale steam until it has collapsed, about 5 minutes. Add more water if needed but just enough to steam not boil it. Uncover and stir. When all the kale has wilted, remove from the pan and rinse in cold water. Squeeze to get out the remaining moisture and then chop and set aside. Add 1 tablespoon of the olive oil to the skillet and quickly saute the minced garlic over medium heat. Stir in the mushrooms, rosemary and kale. Stir together and season with salt and pepper. Remember that the cheese and bread both have salt in them so adjust your seasonings with that in mind (my dish turned out slightly too salty because of this, I think). Remove from the heat and add the kale mixture to the bread cubes. Add the grated cheeses (not the Parmesan, that comes later), toss to mix and then arrange in the prepared baking dish.


Saute


Beat the eggs in a medium bowl. Add the remaining milk, the 1/2 teaspoon of salt and some freshly ground pepper. Pour over the bread mixture. Press the bread down into the eggs. Sprinkle the Parmesan on the top and drizzle the other tablespoon of oil on top of that. (The oil thing is in Martha's recipe. I have to admit that I couldn't tell there was oil there and will probably not waste the effort next time I make the dish.) Place in the oven and bake 40 to 50 minutes until puffed and browned. Serves 4 to 6.


Cheese Strata with Kale and Mushrooms


Martha says you can do all the hard work ahead, up to the egg step, and it will keep, covered, in your fridge up to a couple of days. Add the egg and milk when you're ready to bake. Next time I make this I will probably halve the recipe and bake it in a small dish. It's way too much for one person to dispose of. I'll likely let the bread sit out to get a little more stale before toasting. And as I said, I will cut the salt a little bit. The crimini were fabulous, great flavor. It was, however, the rosemary that really made it.


Dinner time

gothicgirl's picture
gothicgirl

Posted on EvilShenanigans.com on 6/12/09


I have been on something of a pizza kick lately, and not those commercially prepared pies with flavorless cheese and mushy veggies.


DSCF2897


I can directly pin-point when this all started.  It began at the Mushroom Council lunch when Chef Kent Rathburn made us a grilled mushroom pizza.  I knew in that moment that I would be making a pizza with grilled mushrooms.  This is the result.


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I used mushrooms that were available at the grocery store, portobello and white button, and added some red pepper for extra flavor.  I will say this, grilling mushrooms is an easy way to add a soft smoky flavor and meaty texture to a pizza, and it may be the only way I do it from now on!


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I decided that instead of sauce I would just put diced tomato on my pizza, and along with some lovely fresh mozzarella cheese I would add some creamy ricotta.  Of course, I added some pepperoni.  It is my favorite topping.  I'm not ashamed to admit it either.


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The crust is homemade, and I decided almost at the last minute to add about 1/4 cup of my sourdough starter to it.  The starter added a nice tangy bite to the crust, which has a crisp exterior and a soft interior.  If you do not have any starter do not fear.  It is entirely optional, and the crust is still beautiful with out it.


Grilled Mushroom and Ricotta Pizza on Sourdough Wheat Crust   Serves 4-6


Sourdough Wheat Crust:
1 cup water heated to 95F
2 teaspoon active dry yeast
1/4 cup sourdough starter, optional
1 teaspoon sugar
1 tablespoon honey
1 cup whole wheat flour
1 1/2 cups white bread flour
1 tablespoon olive oil, plus more for the bowl
1 teaspoon salt


Grilled Mushrooms and Peppers:
1 pound portobello mushrooms, stemmed and sliced
1 pound white button mushrooms, sliced
1 red bell pepper, sliced into strips
2 cloves garlic
1/4 cup olive oil
1 teaspoon kosher salt
Fresh ground pepper


Other Toppings:
Ricotta cheese
Fresh Mozzarella Cheese
Diced tomatoes
Pepperoni
Fresh oregano, minced
Fresh Basil


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Prepare a sponge by combining the water, yeast, starter, sugar, honey, and what flour in a bowl.  Stir to combine and allow to sit covered, at room temperature, for ten minutes.  The sponge may not be terribly foamy or bubbly.


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To the sponge add the remaining ingredients and mix with the dough hook on low speed for 3 minutes. Adjust the hydration as needed (the dough should be tacky but not cling too much to your fingers).  Increase the speed to medium and mix for 8 minutes.   Remove the dough from the bowl and form it into a ball on a lightly floured surface.


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Transfer to a bowl coated with olive oil, turn once to coat, and proof for two hours, covered, at room temperature.  After the initial proof, degas the dough and store, covered well, in the refrigerator for 24 hours, or up to three days. 


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Pull the dough an hour before you are ready to bake it.  While the dough warms up prepare your toppings and heat your oven to 500F with a pizza stone on the bottom rack, if you have one.  


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With the flat of a knife crush two large garlic cloves.  Mix them with the olive oil, salt, and pepper.  Add the sliced mushrooms and bell pepper strips and allow sit five minutes.


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Transfer to a perforated grill pan and cook, over a very hot grill, until starting to soften, about five to ten minutes.  Transfer to a bowl to cool slightly.


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Divide the dough into two large or four small balls and, using your hands, stretch it into a thin circle.  


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Transfer the dough to a pizza peel that has been dusted generously with corn meal.  Top the pizza with a thin layer of ricotta, diced tomatoes, oregano, mozzarella, pepperoni, and the grilled mushrooms and peppers.


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Cook the pizza for 10 to 15 minutes, or until the crust is crisp and brown and the cheese has melted and begun to brown as well.


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Allow the pizza to rest for five minutes before slicing.  Top with torn fresh basil.


DSCF2898


Enjoy!

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