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Here's Idol sa Kusina Recipe for Episode 46- SAVORY PUDDING.
Ingredients:
2 tbsp. unsalted butter
1 cup finely chopped white
onions
¼ cup finely chopped green bell
peppers
¼ cup finely chopped red bell peppers
¾ tsp. salt
¼ tsp. freshly ground black pepper
2 tsp. minced garlic
1 tbsp. minced fresh parsley
leaves
300 g bacon or baked ham, trimmed and diced
300 g hot smoked sausage, chopped
8 large eggs
3 cups whole milk
½ cup heavy cream
1 tbsp chicken powder seasoning
12 pcs loaf bread ( 1 inch cubes)
1 cup quickmelt cheese
½ cup fine dry bread crumbs
½ cup freshly grated Parmesan
2 tbsp. melted, unsalted butter
Procedure:
1. Preheat the oven to 350°F. Lightly grease 3-quart (9 by 13-inch) baking dish with 1 tbsp. of the butter and set aside.
2. In a medium skillet, melt 2 tsps. of the butter over medium-high heat. Add the onions, green and red bell peppers, ¼ tsp. of the salt, and 1/8 tsp. of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
3. In a medium skillet, melt the remaining 1 tsp. butter over
medium-high heat. Add the bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the
sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
4. In a large bowl, beat the eggs. Add the milk, cream, 1 tsp. of
the Essence, remaining ½ tsp. salt, and remaining 1/8 tsp. pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked
bacon and sausage, the onion mixture, and the Quickmelt
cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover
with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
5. In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining ½ tsp. Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Ingredients:
2 tbsp. unsalted butter
1 cup finely chopped white
onions
¼ cup finely chopped green bell
peppers
¼ cup finely chopped red bell peppers
¾ tsp. salt
¼ tsp. freshly ground black pepper
2 tsp. minced garlic
1 tbsp. minced fresh parsley
leaves
300 g bacon or baked ham, trimmed and diced
300 g hot smoked sausage, chopped
8 large eggs
3 cups whole milk
½ cup heavy cream
1 tbsp chicken powder seasoning
12 pcs loaf bread ( 1 inch cubes)
1 cup quickmelt cheese
½ cup fine dry bread crumbs
½ cup freshly grated Parmesan
2 tbsp. melted, unsalted butter
Procedure:
1. Preheat the oven to 350°F. Lightly grease 3-quart (9 by 13-inch) baking dish with 1 tbsp. of the butter and set aside.
2. In a medium skillet, melt 2 tsps. of the butter over medium-high heat. Add the onions, green and red bell peppers, ¼ tsp. of the salt, and 1/8 tsp. of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
3. In a medium skillet, melt the remaining 1 tsp. butter over
medium-high heat. Add the bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the
sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
4. In a large bowl, beat the eggs. Add the milk, cream, 1 tsp. of
the Essence, remaining ½ tsp. salt, and remaining 1/8 tsp. pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked
bacon and sausage, the onion mixture, and the Quickmelt
cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover
with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
5. In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining ½ tsp. Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375°F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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