More Sourdough Bread Than Egg Bake

More Sourdough Bread Than Egg Bake

I love rainy Sundays.  They make me feel much better about spending most of the morning drinking coffee & hanging out at the kitchen table after a run.  Why would anyone want to shower and spend their day doing errands when they could spend it eating breakfast?

This More Sourdough Bread Than Egg Bake recipe is one of my go to recipes when I'm having company for breakfast/brunch.  It's really forgiving and works with just about any combination of eggs + bread + cheese + add ins.  

More Sourdough Bread Than Egg Bake

(serves 6-9)

ingredients

2 1/2 C sourdough bread cubed

4 beaten eggs

1/4 C red onion ( garlic scapes are also delicious)

4 ounces chopped spinach (add more if you're feeling green or skip it all together) lightly steamed or sauteed

1 C grated cheddar (or feta)

1/4 C parmesan cheese (optional)

Combine bread, eggs, onion, steamed spinach, cheddar & parmesan.  Pour into an oiled 2 quart ceramic or silicone baking dish.  Bake uncovered for 25-30 minutes.

How are you spending your rainy (or sunny) Sunday?

Will Run For Farmer Cheese

farmer cheese and focaccia

"When there is a will there is a whey", declared farmer!   She thinks that she's really funny. Who am I to argue especially when there is focaccia & soft cheese at stake. 


After essentially inviting ourselves over to our friend J's for snacks & boardgames we had to come up with something that could compete with a 33 layer cake that serves 72 made with sugar cookies, creme de menthe & bittersweet chocolate, lattes with foam thicker than a DQ blizzard, jalapeno cheese coins, etc.  As you might have guessed J makes the best snacks.

Lucky for J (and us) it just so happens that Farmer has been busy catching up on her cheese making videos over the holidays (does that sound a little odd to anyone but me?).

heat 4 C of whole milk until it reaches 160F

add 1 C buttermilk and  2 tsp lemon juice

let stand for 30 minutes in yogurt strainer

add focaccia

party!

Fromage Blanc

ingredients

Ingredients:

4 cups fresh, local whole milk (3% homogenized milk will work as well)

1 cup buttermilk

2 tsp lemon juice or more if needed

3/4 tsp salt, or to taste

1 tsp fresh rosemary

In a heavy bottomed sauce pan, over medium low/medium heat warm whole milk until it reaches approximately 160 F.  This is just before the milk begins to boil.   Stir constantly (unless you don't mind a thick skin or even better burnt milk).

Remove from heat.  Add 1 C of buttermilk and  2 tsp of lemon juice.  Give a courtesy stir.  It should start to curdle immediately.  If it hasn't curdled within 30 seconds add an additional teaspoon of lemon juice.

Let stand for 10 minutes.

Ladle curds into a yogurt strainer (or cheesecloth pulled taught over a large bowl).  Let stand for 30 minutes.  This will allow the whey to separate from the cheese.

Remove cheese from yogurt strainer (or cheesecloth).  Add salt and rosemary (or other herbs).  Stir until well combined.

Place in silicone mould.  Allow to sit for several hours in the refrigerator to allow flavours to meld.

Enjoy with your favourite focaccia.