We went to a midwestern-hot-dish themed party this weekend. I failed to take any pictures, but Dave took a bunch. My favorite is this one, where Finn looks like he's about to impart some very sobering life lessons to Jonathan.
Here he is in a less serious mood:
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I am not only impressed by Finn's crawling and growling, but by the stuff that ends up on your table. It inspires me to learn how to cook.
I am also curious about what hot dishes you had at the Midwestern-themed hot dish dinner.
Well, it was quite the smorgasbord! There was a ground beef and tater tot thing, and a tuna noodle thing, and a couple of jello things, and some homemade mac and cheese, and I don't know what all else... we ate way too much.
I find it both flattering and strange that the woman who fed me (and the rest of the family) for 18 years and then some is being inspired to "learn how to cook." But I'm glad someone's reading that sidebar. My favorite recipe this year, in case anyone's curious:
Savory bread and cheese bake/Kale bread pudding
1 Loaf crusty bread (12 oz, in theory, but ours is usually 16)
3 Tbsp butter
6-ish Eggs
2-ish Cups milk (feel free to substitute cream for some of that)
Salt & pepper
1 Tbsp dijon mustard (unless you're a mustard hater, but really, you should give it a try)
1/2 an onion or 1/2 a dozen scallions
1/2 Cup shredded cheese - cheddar works well
Optional: 1 bunch of whatever greens you have around - chard, kale, spinach, turnip greens - sauteed and wilted down
Cut the bread, preferably a day old or a bit stale, into 1 inch cubes. Toast the cubes if they're soft.
Preheat the oven to 375 F. While the oven is heating, put the butter in a 9X13 pan and leave it in the oven until the butter melts, then tilt the pan around until it's coated.
Mix together the eggs, milk, salt, pepper, and mustard.
-If you have greens, throw them in, too, then stir in the bread cubes until they're all moist, move it all to the pan, and top with the onions/scallions and the cheese.
-If you're not using greens, you can just put the bread cubes in the buttered pan, pour the eggy mixture over the bread, and then top with the onions/scallions and the cheese.
Bake, covered with foil, for about 45 minutes or until the eggy part isn't runny anymore. Then remove foil and bake another 5-10 minutes, until the top browns.
Serves 2 for about 3 days.
Yum, that sounds delicious! I've also seen the sidebar and thought that for a student AND a worker, those are some fancy things she's making. Throw in the mother aspect, and you're coming close to Wonder Woman.
Fancy, no; fresh, yes. We get a box of vegetables every Friday and spend most of the rest of the week finding ways to use them. The fact that there's a newsletter in the box that includes recipes, and that the farm's website has more, and that I know a couple good searchable food blogs... it helps.
Also, it's pretty rare that we have x and y with a side of z. It's pretty much always "big pile of xyz."
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