I used the leftover broccoli rabe from here and leftover butternut squash from this recipe to make Recipe #34: a savory bread pudding last night.
The original recipe again came from Alanna; I halved it and tweaked it slightly. Here is my adaptation in short:
1. Saute 1 onion and ½ bunch broccoli rabe in olive oil and butter. Season with salt and pepper. Set aside.
2. Custard: Mix, using an immersion blender
¾ cup 2% milk
¼ cup cream
lots of good mustard
3. In a bowl, mix
5-6 slices whole grain bread, cut in cubes
3-4 cups diced raw butternut squash (it cooks during baking)
1 cup shredded aged cheddar.
Stir in onion mixture. Place in a greased baking dish.
4. Pour the custard over to soak the bread mixture. Bake at 375F.
This was absolutely delightful as it baked, and the taste was fabulous!
On a quick side dish, I made balsamic-glazed brussels sprouts. Everything tastes better with a balsamic glaze. If I cut up old sneakers into strips and glazed them with balsamic vinegar, we would probably eat them with gusto.
All year long, I have been tossing our wine and champagne corks into a drawer. In the past week, the corks crawled out and donned matching hats and sweaters- now there are cork elves crowded in my living room.
Isn't this a cute way to recycle corks into holiday ornaments? This clever pattern is generously shared by Manne and translated into English by Saartje (she of the famous booties).
Tomorrow- something light and simple after all the holiday indulgence.