If you make anything new this Fall season, make sure it's this. It would also be an amazing addition to the holiday table because it is so dang fantastic. No one is going to be able to keep their fork out of it.
This dish is so good, my twelve year old requested leftovers for breakfast. Go figure. It's just one of those lingering tastes that leaves you wanting more. It's earthy and decadent and received rave, RAVE reviews from my family.
This recipe came from Food Network's Magazine this month (I love this magazine), but I did change a few things. I used a little more bread, regular butter, bacon instead of pancetta, sage instead of tarragon, white wine instead of sherry and more cheese of course. It was perfect, just perfect.
Cremini mushrooms are also a nice choice for this dish. They are a little firmer than the white mushroom, so they hold up better. And, they have a fuller flavor.
I placed the hot mushroom mixture on top of the dried bread cubes to cool slightly before tossing with the egg mixture.
Biscuits and gravy is a popular breakfast dish in the South. It consists of buttermilk biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef, or other meat.
It must be something in the air, I’m not sure what it is. Cupcakes.
Cupcakes instead of cake. First Heather Mangrum (confession– about to
be my step-daughter-in law, engaged to my stepson Alex) who wrote in
about her and Alex’s adorable (and sensible and charming) decision last
week to serve cupcakes at their wedding instead of cake. And the test
they ran to choose them, buying cupcakes from bakeries all over New
York City, adding a kind of individual flourish to an already elegant
and stylized yet slightly modest event. The best kind.
This evening I heard a news reporter on television say Minnesotans are embracing the cold temperatures. Are you kidding me?