Sunday, March 13, 2011

Mushroom & Leek . . Frittata? . . Bread Pudding? . .Savory French Toast ?

This meal was an experiment. First, let me say that it was very good, but it wasn't what I was craving when I made it. Hot out of the oven, it reminded me of an upscale, goat cheese version of a pot luck Bisquick pie --in a really good way. Although tasty, it was not going to make my list of go to recipes. But then . .

Day 2 - Cold from frig for lunch it was much better. The goat cheese, mushroom and leek flavors have blended into a lovely pie. I believe this recipe is great for packed lunches or an easy afterrnoon picnic with a bottle of Chardonay.

So , now I'm stuck as to what to call this Frittata / Bread Pudding offspring. It definitely made me think of a savory french toast, so how about

Mushroom, Leek and Goat Cheese French Toast Bake. 

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Mushroom, Leek and Goat Cheese French Toast Bake Recipe Serves :8                                                  Prep Time: 20 min                                  Cook Time: 30 min
3-4 cups 1-inch-cubed stale loaf of artisan bread-  I used ½ lb of ciabatta loaf
3 tbsp butter
2 large cloves garlic, minced
3 large leeks, rinsed well & chopped
1 pound baby bella mushrooms, sliced
½ cup baby spinach chopped
1 teaspoon dried marjoram
Salt & pepper to taste
5 oz goat cheese
1 ¼ cups grated mozzarella (gruyere,  or Fontana would work too)
10 eggs
¾ cups milk

Preheat the oven to 400°F.
Toast the bread cubes on a cookie sheet until they are crispy ( less than 5 minutes). Remove from the oven.
Sauté the leeks in 2 tablespoons butter for 3-5 minutes.  Remove to side dish.   Add the mushrooms to pan with 1 tablespoon butter and sauté for 5 minutes or so until mushrooms are reduced and darkened.  Season with salt and pepper and add minced garlic and spinach to sauté. 
Toss leeks and bread cubes into pan and toss well.  Remove from heat. 
Add blobs of the goat cheese. Next add the grated cheese. 
In a medium bowl, or blender beat the eggs and milk with a little more salt and pepper. Pour into the pan.
Bake until the pie is puffy and golden – about 30 minutes. Serve immediately with a crisp salad or cool and eat at room temperature as an appetizer or lunch (my preference).

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