Cooking Day 7 – Sunday May 19, 2013
Have I mentioned how much I like the Pioneer Woman? Oh yeah, I’m sure I have, a couple times. This is a recipe I’ve never made before, but one that I knew would be fabulous. Several people found the kale in the fridge ahead of time and were excited to have it. I think they were even more excited to have it cooked in this way. We prepared two of these the night before, to serve two different mornings.
- 12 eggs
- 2 ½ cups half-and-half or milk
- 4 Tablespoons minced fresh oregano (or basil, or whatever you feel like using. You don’t have fresh? Use some dried, but fresh is best.)
- 1 loaf crusty Italian or French bread, cut into cubes
- 2 pounds breakfast sausage, cooked, cut into cubes
- 1 large bunch kale, torn into pieces
- olive oil
- 1 pound mushrooms, halved (or sliced or quartered if they are large)
- 2 ½ cups grated Monterey Jack cheese
Mix eggs, milk, and spices. Set aside.
- Heat oil in skillet, medium-high heat. Throw in kale. Cook 2 minutes, until slightly wilted.
- Drizzle olive oil and S&P over mushrooms on a cookie sheet. Roast at 425 for 15-20 minutes, until golden brown.
- Butter 9”x13” casserole dish.
- Layer half of the bread, kale, mushrooms, sausage, and cheese. Repeat.
- Slowly pour egg mixture over top.
- Cover and refrigerate.
- Remove from refrigerator 20-30 minutes before baking. Cover with foil.
- Bake at 350 for 30-40 minutes.
- Remove foil, and continue baking until crispy golden.
- Chicken (Turkey) Noodle Soup
I didn’t follow a recipe for this soup. I started with my homemade broth and just started adding stuff, like the leftover pot pie filing. I would have loved to make homemade eggs noodles like Granny used to make, but I used packaged instead. I just didn’t have time to get too involved, because dinner was the focus of the day, and it took a lot of time and help.
The crust got started early in the day. I think we did 4 batches, because extra is always good. Ideally, for pizza, you would use just unbleached all-purpose flour, but I didn’t have enough, so it was a blend again. It still tasted yummy, just not as yummy as it could have been, IMO. (And we all know that MY opinion is important.)
- 6 ½ cups flour
- 3 cups warm water
- 1 ½ Tablespoons (or 2 packages) yeast
- 1 ½ Tablespoons kosher or coarse salt.
- Stir all ingredients together in large bowl or glass container (5 quart size is about right). The dough will be wet and “shaggy”.
- Cover and let rise on counter top 2+ hours. It should triple in size.
- Chill dough in refrigerator for 3+ hours for best flavor and ease of handling. (We didn’t have time or space to chill the dough, and it still turned out fine. But if you can do it, so much the better! Stays good in refrigerator for a week.)
At this point you could simply make artisan style bread, but we are making pizza! Pizza really does turn out best if you have a pizza (baking) stone, but cookie sheets work, too. I also highly recommend using parchment paper. If you’ve never used it before, do it now! I can’t believe I tried making bread and pizza for so long without it. It makes a world of difference! If you have a pizza stone in the oven, simply use a pizza peel or large cutting board or the back side of a cookie sheet to transfer your pizza into and out of the oven.
- Take half (or a third) of the dough. Smash it into a circle on parchment paper. If you get a hole in it, just smoosh it some more to fix it. It’s all good. It will rise when baking, so get it as thin as possible, unless you like thick crust. Leave a slightly raised edge.
- Place crust and parchment paper on pizza stone that has been preheated in the oven. Bake for 10 minutes at 450.
- Take out of oven and put your favorite toppings on the crust. I suggest cheese first after the sauce to help hold the other toppings to the crust.
- Bake an additional 10 minutes.
- Serve to your ever-more-adoring fans.
We made 8 different dinner pizzas, including some vegetarian options as well as a small one with minimal cheese, an attempt at baked potato pizza, and 2 dessert pizzas, using canned pie filling over a cream cheese base. This was an extremely time- and labor-intensive meal, but we enjoyed making it and everyone enjoyed eating it. And, of course, we had WAY too much for one meal!