I’m not a vegetarian, but every once in a while I have a dish that tells me I could be without missing meat at all. Like this fabulous mushroom dish prepared by Jason Baker, the chef at the Wine Bar and Bistro on Lark – where I am lucky enough to work a couple of nights a week. Damn, that was tasty!
|King Oyster Mushroom small plate – by Jason Baker|
Thanks to another guy, Jonathan, at the bistro, I experienced my first savory bread pudding recently. It isn’t often that I request a recipe from someone, but this bread pudding was unlike anything I’ve ever eaten – earthy, cheesy, and a touch squashy sweet – delicious comfort food perfect for a potluck, brunch or Super Bowl party. I made mine with a molasses sweetened multi-grain bread, which I think added a nice dark richness to the finished product. Next time I make it (and there most certainly will be a next time), I will be a bit less enthusiastic about the amount of bread I use. It was a tad drier than I would have liked. Nonetheless, the kale released a bit of juice which prevented things from being too dry and the 5th period lunch crew really seemed to enjoy my Monday offering.
|Bubbly, hot veggies, cheese and bread – oh, my!|
There were some leftovers to contend with and, in my opinion, this dish screamed for a fried egg or two to take it to a whole ‘nother time of the day – breakfast. I’m a big fan of getting some fruit and/or veggies servings in early in the day and this recipe does the trick. Don’t be shy – add some ham or smoked salmon, maybe mix things up with spinach or a variety of squashes. Remember – it’s your meal! Or meals, as the case may be.
|The breakfast version. You know I like me a fried egg. Or two.|