Easy dinner recipes: Savory bread pudding and other one-dish ideas
If you’re looking for a comforting dish to keep you warm on a chilly night, you can’t go wrong with a savory bread pudding or gratin. (Hint: They also make great dishes if you’re planning ahead for your Christmas meal!)
CHANTERELLE-SAGE BREAD PUDDING: Love bread pudding? In a savory take on the classic, this version is studded with chanterelle mushrooms, enriched with Gruyère and Emmentaler cheeses and seasoned with aromatic fresh thyme and sage.
ITALIAN SAUSAGE AND KALE GRATIN: Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush creaminess and crisp crust that is often based on the simplest of ingredients. For a weeknight meal, combine crumbled Italian sausage with fresh kale in a creamy goat cheese sauce. Top the gratin with seasoned breadcrumbs before baking, and you’ve got dinner in just over an hour.
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
RECIPES: 99 easy dinner ideas in about an hour or less
CELERY ROOT GRATIN: If you want the richness of potato but are looking to keep your carb count down, celery root is a great alternative. Here, sliced celery root is layered in a creamy gratin flavored with hints of Dijon mustard and rich Gruyère cheese. The whole thing comes together in just over an hour. You can also assemble it ahead of time up to adding the cheese, then refrigerate it up to a day or so before baking (keep in mind the baking time will be a little longer as the gratin has been refrigerated).
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight! page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.
MORE RECIPES: 99 more easy dinner ideas in about an hour or less
CHANTERELLE-SAGE BREAD PUDDING
Total time: 1 hour
Servings: 6 to 8
Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread.
3 cups whole milk
2 cloves garlic, minced
3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1¼ pounds chanterelle mushrooms, cleaned, trimmed and sliced
1 teaspoon kosher salt
5 eggs
8 cups stale country white bread, crust on, cut or torn into about 1/2-inch pieces
1 cup grated Gruyère cheese
1 cup grated Emmentaler cheese
1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic, sage, thyme and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.
2. Heat the butter and oil in a large skillet over medium heat. Add the mushrooms and salt and saute, stirring often, until the mushrooms are soft and fragrant and beginning to caramelize, about 6 minutes. Remove from the heat; set aside.
3. In a large bowl, whisk the eggs. Whisk in the cooled milk. Add the bread pieces, cheeses and sauteed mushrooms and stir until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.
4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.
Each of 8 servings: 374 calories; 20 grams protein; 26 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 176 mg. cholesterol; 533 mg. sodium.
ITALIAN SAUSAGE AND KALE GRATIN
Total time: 1 hour, 15 minutes
Servings: 6 to 8
3 tablespoons olive oil
1 pound fresh mild Italian sausage, casings removed and crumbled
1/3 cup dry white wine
2 bunches (about 1 pound) kale, stemmed and torn into large pieces
1/2 cup (1 stick) butter
1/3 cup flour
2 cups milk
8 ounces fresh goat cheese
1 cup freshly grated Parmigiano-Reggiano
1 cup fresh bread crumbs
3 tablespoons melted butter
1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)
1. Heat the oven to 350 degrees.
2. In a large, heavy-bottom saute pan, heat the olive oil over medium-high heat. Stir in the crumbled sausage and cook until browned on all sides and cooked through, about 5 minutes.
3. Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.
4. Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the saute pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.
5. In a large saucepan, melt one-half cup (1 stick) butter over medium heat. Whisk in the flour to form a roux. Slowly add the milk, whisking constantly to get rid of any lumps. Bring the mixture to a simmer, whisking frequently. Reduce the heat to a gentle simmer and cook for 10 minutes.
6. Crumble the goat cheese into the sauce and whisk until the cheese is melted and the sauce is smooth, then stir in the sausage and kale. Remove from heat.
7. Spoon the mixture into a shallow, 2-quart gratin dish.
8. In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs. Pour over the 3 tablespoons melted butter and stir until the butter is evenly distributed to form the topping.
9. Sprinkle the topping evenly over the sausage and kale mixture.
10. Bake the gratin until the topping is golden-brown and the filling is bubbly, about 30 minutes.
11. Cool slightly before serving.
Each of 8 servings: 494 calories; 14 grams protein; 15 grams carbohydrates; 1 gram fiber; 40 grams fat; 21 grams saturated fat; 85 mg cholesterol; 4 grams sugar; 600 mg sodium.
CELERY ROOT GRATIN
Total time: 1 hour, 10 minutes
Servings: 8 to 10
Note: From Regina Schrambling
1 cup turkey stock or chicken broth
2 cups heavy cream
2 large celery roots (about 1½ pounds each)
1 tablespoon coarse-grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 teaspoon sea salt, or to taste
Freshly ground white pepper to taste
1 cup finely shredded Gruyère cheese
1. In a large pot, bring the stock or broth and cream to a gentle simmer over medium heat. With a sharp chef’s knife, trim the ends off the celery root and remove the peel, carving with the shape of the bulb to retain the curve. Cut each bulb lengthwise into quarters. Add to the pot, cover and cook, turning occasionally, until the pieces are just tender, 20 to 30 minutes.
2. Heat the oven to 350 degrees. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the celery roots to a cutting board (reserving the liquid in the pot) and let the pieces sit until cool enough to handle. Cut them into one-fourth-inch-thick slices.
3. Layer the slices in a 10-inch gratin or other baking dish, overlapping them slightly. Bring the liquid in the pot to a boil so that it thickens a bit, then whisk in the mustards, salt and pepper to taste. Pour the mixture evenly over the celery root, covering it completely. Sprinkle the cheese evenly over. Bake 35 to 40 minutes, until the liquid is bubbly and the cheese is melted. Serve hot.
Each of 10 servings: 265 calories; 7 grams protein; 13 grams carbohydrates; 2 grams fiber; 22 grams fat; 13 grams saturated fat; 77 mg. cholesterol; 483 mg. sodium.
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