Hi everyone! I am very excited because my new on-line show, Dishin’ In Montclair, has begun on Patch.com! I was inspired by folks suggesting I bring the Celebrity Home Chef series we did here on the blog ….ALIVE! You can now learn tips and have a grand ole time with people who are able to get dinner on the table even with their busy lives. Please check it out and feel free to make a comment …or two…or three!!!
Now for you, my pretties…I have a tasty souffle like casserole that will rock your dinner, lunch or breakfast table and make use of leftover bread crusts (that you are keeping in a bag in the fridge, as we discussed in a former post :-)) . All these vegetables are from my organic coop but I hope to be able to grow them myself with the help of my master gardener friend, Sarah. Her latest post talks about our progress if you want to see where we are:
Mushroom Goat Cheese Easy Souffle
1 chopped leek
2 TBS butter
1 cup chopped mushrooms
2 cups milk
1/2 cup crumbled goat cheese
chopped crust of 4 pieces bread (whole wheat)
In a medium sized saute pan, heat up butter.
Sautee up the leeks until wilted, a few minutes, and add the mushrooms. Stir until mushrooms start to wilt- a few more minutes.
Throw in the bread crusts and stir for a minute or so. Set aside and cool slightly.
In a large bowl, whip together eggs and milk until combined fully. Add the cooled bread and veggies.
Ina 9″X13″ casserole dish, pour in the egg and vegetable mixture and stir in the goat cheese.
Place in the center rack of a preheated 350 degree oven and bake, covered with tin foil, for 1/2 hour. Test with a fork in the center and remove from oven when fork comes out clean.