WOW! What a weekend at the Auburn Home Show. Our Farm to Fork building was full of local farmers and local products and three days of cooking demos for the theme Planning for the Holidays. Many of you were readers and foodies of Grazing with Gary, and if you […]
Click here to view original web page at goldcountrymedia.com
WOW! What a weekend at the Auburn Home Show. Our Farm to Fork building was full of local farmers and local products and three days of cooking demos for the theme Planning for the Holidays.
Many of you were readers and foodies of Grazing with Gary, and if you told me so, you were gifted with my very first Grazing with Gary keychain. Thank you to all of you that said hello.
I also want to give a shout out to our local Grocery Outlet that supplied all the food for our demos so we could feed everyone.
This week will be a short one since I am still packing up the show and putting it away.
Reminder that this weekend is the Loomis Eggplant Festival. If you make a great eggplant dish, they have a recipe contest, and you can find more information at loomischamber.com.
Since I ran out of recipes during my demos, I am publishing them here this week. The first recipe is for the Thanksgiving breakfast bake, but you can make it anytime you want. The second recipe is for the tomato cobbler we made Sunday.
Happy Cooking!!!
Thanksgiving Breakfast Bake
Ingredients
12 to 16 ounces breakfast sausage (see note)
1 cup small, diced bell peppers (any color)
1/2 cup small, diced onion
6 large eggs
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup (4 ounces) grated cheddar cheese
1 cup (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
Instructions
1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9x13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer.)
4. Sprinkle sausage over the tater tots, followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours).
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
Tomato Cobbler
For the filling:
3 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/8 teaspoon cayenne pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
1 teaspoon packed light brown sugar
Kosher salt
2 cups cherry tomatoes, halved
3 tablespoons all-purpose flour
For the topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, thinly sliced
2/3 cup milk, plus more for brushing
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh thyme
Directions
Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.
Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.
Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.
