| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ckright3 |
12 |
servings |
INGREDIENTS
| 30 |
|
Fresh garlic cloves -; (abt 3 ounces) |
|
|
Olive oil |
| 1 |
lb |
Wild mushrooms; cleaned and trimmed |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
tb |
Chopped chives |
| 4 |
lg |
Eggs |
| 3 |
c |
Light; (half and half) cream |
| 1 |
|
Easpoon Fresh thyme; (lemon thyme |
|
|
Preferred) |
|
|
(or 1/2 teaspoon dried thyme) |
| 1/2 |
ts |
Finely crushed juniper berry; optional |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Freshly ground pepper; or to taste |
| 1 |
tb |
Unsalted butter |
| 1 |
sm |
Loaf challah bread or brioche; crusts removed and |
|
|
Cut into 1/2-inch cubes; (approx 8 oz loaf) |
| 1 |
c |
Freshly grated parmesan; asiago, |
|
|
Or dry jack cheese |
| 1 |
|
Smoked Tomato Jus; see * Note |
|
|
=== GARNISH === |
|
|
Grilled or deep fried young kale leaves |
|
|
Grilled or roasted whole wild mushrooms |
INSTRUCTIONS
* Note: See the "Smoked Tomato Jus" recipe which is included in this
collection.
Peel the garlic and blanch in boiling water for 1 minute. Drain and repeat
process 2 more times. Set garlic aside. Lightly oil mushrooms, season with
salt and pepper and grill or roast under a broiler until just cooked
through. Coarsely chop, combine with chives and set aside. In a blender or
food processor add the garlic, eggs, cream, thyme, juniper berry, salt and
pepper to taste and blend briefly to make a smooth mixture. Lightly butter
a 12-cup muffin pan and place one or two bread cubes in each cup. Divide
the mushroom mixture evenly among each cup, sprinkle 3/4 cup cheese evenly
on top and pour egg custard mixture over. Add as many bread cubes as will
comfortably fit and top with remaining 1/4 cup cheese. Place filled muffin
pan in a larger roasting pan and pour hot water in roasting pan to come 3/4
up the sides of the muffin pan. Cover loosely with foil and bake in a
preheated 350 degree oven for 25 to 30 minutes or until custard is just
set. Remove and allow to sit for 3 minutes before unmolding. To serve:
Carefully remove custards from pan and place in the center of warm plates.
Ladle Smoked Tomato Jus around and garnish with grilled kale and additional
grilled mushrooms, if using. This recipe yields 12 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
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