YOUTH LED DINNER - Mushroom Bread Pudding & Succotash
Our 13th cohort hosted their "Youth-Led Dinner" last night, the culmination of a week-long effort of planning, prepping, and cooking. The youth chose a "grilling" theme and created a menu that included grilled steak and salmon accompanied by some delicious sides, including this savory mushroom bread pudding and vegetable succotash. From the recipe planning and execution to the artful presentation they created on the plates, the menu was a success! If you try one of these recipes with your next grilled meal, let us know what you think!
WILD MUSHROOM BREAD PUDDING
Instructions:
Bake bread cubes (350 degree oven) in 1 layer on a sheet pan until golden brown, about 10 minutes.
Tear or cut mushrooms lengthwise into ¼ inch thick pieces.
Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook until liquid the mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and white wine to deglaze and cook, stirring 2-4 minutes more. Remove from heat.
Whisk together half-and-half, eggs, cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Stir in the mushrooms and the bread cubes until coated well and let stand 10 minutes for bread to absorb some of the egg mixture.
Meanwhile, butter the hotel pan or 8 (6-ounce) ramekins, then put a round of parchment in the bottom of each and butter parchment.
Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes.
Un-mold puddings and discard parchment.
Ingredients:
4 cups (½-inch) fresh bread cubes
1 ½ pounds mixed fresh wild mushrooms (such as chanterelles, crimini, and oyster, trimmed)
½ cup finely chopped shallot
2 tbs unsalted butter
2 tbs thyme
½ cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
1/4 cup dry white wine
1 cup milk
1 cup heavy cream
4 large eggs
½ cup grated Parmigiano-Reggiano
MAQUE CHOUX (OR SUCCOTASH)
Instructions
Heat the butter and olive oil in a large skillet over medium heat until sizzling hot, Add the red bell pepper, onion and jalapeno and cook, stirring, until the onion is translucent, 3 to 4 minutes.
While the vegetables are cooking, grill the corn on the cobs. Cool. Remove the corn from the cobs and scrape the stripped cobs with the back of the knife to release the juice. Add the corn kernels and juice to the skillet. Season with salt and pepper to taste. Remove from the heat and stir in the basil.
Ingredients
3 Tablespoons unsalted butter
1 Tablespoon olive oil
1 red bell pepper, cored, seeded and diced
1 red onion, finely diced
1 jalapeno pepper, cored, seeded and finely diced
8 ears corn, shucked and charred on the grill
Sea salt and freshly ground black pepper
6 fresh basil leaves, thinly sliced
