THE BUDGET GOURMET

Blueberry Bread Pudding

makes about 8 servings

Ingredients:

• 5-6 cups cubed or torned bread
• 4 eggs
• 3 cups milk or half & half
• 1 cup sugar
• A pinch of salt
• 1 tsp. vanilla extract
• 1/2 tsp almond extract (optional)
• 1/2 teaspoon lemon zest (optional)
• 3-4 cups blueberries
• Butter or other shortening

Method:

1.Mix all ingredients except butter in a bowl.
2.Grease a pyrex (11x17) or other non-stick pan with butter/shortening.
3.Bake in a preheated 350° oven for about an hour or until golden brown.
4.Serve with whipped cream or vanilla ice cream or even blueberry sauce.

Variations:

Use sliced bananas or other kinds of fresh/dried fruits or berries.
Try adding different flavorings.

Copyleft (2010) The Budget Gourmet

Rustic Garlic Bruschetta

pronounced: Brew-SKEH-ttah

Ingredients:

• 1 loaf rustic bread like ciabatta, boule',baguette or other crusty European style bread
• 1 clove or more of fresh garlic per slice
• Olive oil
• Salt and fresh cracked pepper
• Assorted toppings such as tomato and fresh basil, red onions, artichoke hearts, olives, roasted red peppers, white beans and tuna, wilted greens, store-bought bruschetta topping, salsa, tapenade, etc. (but very delicious justt by itself).

Method:

1.Slice bread 3/4 to 1 inch slices.
2.Toast in toaster, hot oven, or grill.
3.Briskly rub toasted bread with a fresh clove of garlic on both sides,
4.Drizzle with olive oil.
5.Season with salt and pepper.
6.Top with additional toppings if desired.


Copyleft (2010) The Budget Gourmet

Panzanella

pronounced:pahn-zha-NEH-lah
makes aprox. 5-6 servings

Tuscan Bread Salad

Ingredients: 

• One loaf day old or fresh Italian bread
• 3-4 large tomatoes
• 2 cucumbers
• 2 celery ribs
• 1 large red onion, sliced thinly
• 1 bunch fresh basil and/or flat Italian parsley
• Olive oil
• Balsamic or wine Vinegar
• Salt & fresh cracked pepper

Method:

1.Cut or tear bread into pieces
2.Lightly toast bread in preheated oven if using fresh bread, soak in water for a few seconds if too dry.
3.Slice or dice remaining ingredients
4.Toss with olive oil, vinegar & seasonings
5.Let salad rest until bread absorbs juices
6.Serve and eat.

Variations:

Add olives, artichoke hearts, roasted peppers, canned beans, canned tuna,fresh mozzarella or even feta cheese.

Copyleft (2010) The Budget Gourmet

Focaccia

pronounced: foh-KAH-cha
Makes 5-7 focaccias

Ingredients:

• 4 cups bread flour
• 4 cups very warm water
• 1 Tbs or 1 packet instant dry yeast
• 1/4 cup salt or less to taste
• 1/4 cup olive or other shortening

Method:

Mix ingredients in a large bowl making a batter. Cover with plastic or a wet towel and place in a warm spot for about 40 minutes to an hour until visibly fermenting with plenty of bubbles.
Add more flour in increments of a cup or a little more at a time, fold in well by rotating the bowl and working from the sides inwards with a large spoon or spatula, trying not to deflate or over mix the dough. You should allow some resting time in between adding the flour (20 minutes or more on average) using up to 4 cups or a little more to achieve roughly a ratio of 2 parts flour to one part water (this will make a very 'slack' or wet dough, if you find this too difficult to work with, just add or dust with more flour).
After adding all the flour to achieve a dough that will start to come off the sides of the bowl, replace plastic or towel, put back in a warm spot and ferment until at least double in size. Afterwards, pour dough unto a clean smooth surface generously dusted with flour. With a dough cutter or other tool, fold dough in three - letter style. Allow dough to rest and repeat this step a couple of times while incorporating a little more flour. Allow another resting period before cutting and portioning dough. You should be able to make 6 to 8 pieces at least, depending on the focaccia size you wish to obtain.
After cutting, allow a final resting and rising period (about 1/2 hour) and then you are ready to bake it in a very hot oven (450° to 550° F.) which you will have preheated at least one hour ahead of time.
If using a peel/paddle and baking stone/tiles, dust paddle with flour then shape dough by pushing with your fingers into a flat shape. If using a sheet-pan lightly grease it, then follow procedure as described above: by shaping the dough right unto the sheet-pan.
Top with favorite toppings and herbs (thinly sliced apples, potatoes or pears; tomatoes, onions, garlic, olives, artichoke hearts, olives, roasted or raw red peppers, rosemary, oregano, cayenne or pepper flakes, cheese or whatever you wish) season w/salt and pepper drizzle with olive oil and you are ready to bake.
If using a paddle or peel slide right unto hot stone/tiles, otherwise just place sheet-pan in oven.
Bake anywhere from 12 to 20 minutes depending on temperature and kind of oven, until bottom crust is well done and the top a golden color.

Variations:

You can also make one or two full-size rectangular loaves in a sheet pan, depending on the size of the pan. Using this method you should grease the pan well and do the final rise right in it before baking, just like you would for a Sicilian-style pizza. The same dough can be used to make rustic ciabatta bread (pronounced: cha-BAH-tah) and pizza.

Copyleft (2010) The Budget Gourmet

Pasta e Fagioli (aka: pasta fazool)

pronounced: pasta EH fah-JOE-lee
Makes 5-6 servings

Ingredients:

• 1/4 cup olive oil
• 1/4 lb. pancetta bacon, or prosciutto ham diced (optional)
• 1 red onion, chopped
• 1 cup carrot, diced small
• 1/2- cup celery, diced small
• 4-5 garlic cloves, leave whole or slice
• 2 cans cannellini beans (or 2 cups dried beans, soaked, rinsed and cooked in the stock until tender)
• 8 cups chicken or vegetable stock or equivalent water and bouillon
• 1/2 cup crushed tomatoes or puree (optional)
• 2-3 bay leaves
• 2 sprigs fresh rosemary and/or thyme, or use dry
• 1/2 lb. dried short tubular pasta, such as ditalini or other cooked 'al dente', drained and rinsed under cool water
• Pinch of cayenne or red pepper flakes (optional)
• Salt and freshly ground pepper, to taste
• Freshly grated cheese (Parmesan, Romano or Asiago), to taste
• Crusty bread, croutons or bruschetta

Method:

1. Heat a deep pot over medium high heat and add oil and pancetta (if using), cooking it until golden brown.
2. Add the carrots, celery, onion, garlic and herbs stirring well.
3. Season lightly with salt, pepper and cayenne (if using).
4. Cook until onions and celery start becoming translucent.
5. Add stock, tomato puree (if using), beans and bring to a simmer, covered.
6. Adjust seasonings if necessary.
7. When vegetables are tender, take off from heat and cool slightly.
8. Add pasta (if you plan on having left-overs or you're making the soup ahead of time, you can keep the pasta separate and add it as needed, so it doesn't become soggy).
9. Serve topped with freshly grated cheese & crusty bread, croutons or bruschetta.

Variations:

Add chickpeas or different kinds of beans.
Add Italian, chorizo or other kind of sausage.
Make a flavorful stock ahead of time with bones, veggies or a smoked hock.
Deglaze the pan with the pancetta and/or veggies with some dry white wine.
Add a shot each of Tabasco (or other hot sauce) and Worcestershire sauce.

Copyleft (2010) The Budget Gourmet