I am thankful that The Secret Ingredient-Morrow Cookbooks decided with Chef Emeril Lagasse, to have a blogging party to promote his newest cookbook, Sizzling Skillets and Other One-Pot Wonders. It has proven to be a hit with all of the bloggers, and I am sure the public will devour it. The last few weeks have been crazy, fun, overwhelming at times, delicious, and I would not have missed it for the world. The bloggers listed below are extremely talented individuals who are spread out across our great nation, and I can see why they were chosen. I am humbled to be a part of this group.
Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey’s Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.
Tara the Foodie
One of the last recipes I will share is a wonderful dish called Italian Sausage, Zucchini, and Bell Pepper Bread Pudding. What I love about our blogging group is that no one was scared to share their twist on a recipe, even if it was Emeril’s.
Though Emeril’s recipe was perfection, the one thing I changed was the chopping of the veggies. I often have to hide the veggies because of my teenage son, so I finely chopped them which is why you do not notice them in the photo, but I promise they are there! This recipe is great for the holiday’s, especially with Turkey!
Italian Sausage, zucchini, and Bell Pepper Bread Pudding
INGREDIENTS
1 tablespoon vegetable or olive oil, plus more for greasing the pan
1 pound fresh Italian sausage, removed from casings and crumbled
1 1⁄2 cups small-diced onion
3⁄4 cup small-diced red bell pepper
1 pound zucchini, sliced into 1⁄4-inch half-moons
1 1⁄2 teaspoons salt
1 tablespoon chopped fresh
marjoram leaves
1 tablespoon chopped fresh
oregano leaves
1 tablespoon chopped fresh parsley leaves
1 pound seeded Italian bread, cut into 1⁄2-inch cubes(about 8 cups)
12 ounces fontina cheese, grated
2 ounces Parmigiano-Reggiano cheese (about 3⁄4 cup), finely grated
10 eggs
2 cups half-and-half
1 cup chicken stock or canned low-sodium chicken
broth
1⁄2 teaspoon freshly ground black pepper
INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish with oil and set aside.
2. Heat a 12-inch sauté pan over medium heat. Add
the sausage and cook, stirring and breaking the meat
into small pieces, until lightly browned, 8 to 9 minutes.
Transfer to a paper towel–lined plate to drain.
3. Add 1 tablespoon oil to the same pan and increase
the heat to medium-high. Add the onion, bell pepper,
zucchini, and 1⁄4 teaspoon of the salt and cook, stirring
occasionally, until the vegetables are just tender,
about 4 minutes. Add the herbs and stir to combine.
Transfer to a plate to cool.
4. In a medium mixing bowl, combine the cooled
sausage and vegetables and stir gently to mix well.
5. Spread 4 cups of the bread cubes in the bottom of
the prepared baking dish. Top with half of the
sausage- vegetable mixture. Sprinkle with half of the
fontina and half of the Parmesan. Repeat with the
remaining bread, sausage- vegetable mixture, and
cheeses.
6. In a medium mixing bowl, whisk the eggs, half-and-half,
stock, pepper, and remaining 1 1⁄4 teaspoons salt. Pour the egg mixture evenly over the top of the casserole, making sure you cover as much of the bread as possible.
7. Bake the casserole until cooked through, the cheese has
melted, and the top is golden and a nice crust has formed,
about 1 hour. Set the casserole aside to rest for about 10 minutes before serving.
Yield: 10 to 12 servings
Note: The casserole may be assembled and then refrigerated up to overnight before being baked. Allow it to return to room temperature before baking.
I do hope you enjoyed the posts, and that you take into consideration the purchase of this cookbook. It shouts fall, family, tailgating, warmth and comfort food. If that is what you are after, Sizziling Skillets and Other One-Pot Wonders is what you need to pick up to complete the experience!
To recap what 30AEATS has made so far:
Chicken Pot Pie With Tarragon Biscuit Top
Italian Sausage, Zucchini, and Bell Pepper Bread Pudding
Tuscan White Bean Soup With Broccoli Rabe
Cooked, but not Shown, post coming this week:
True Bolognese
