Nothing in the House But Eggs

After being a little under the weather last week, where food was the last thing I wanted to think about, I am here and ready to tackle the next decade for the culinary #tbt series.  This week's cookbook is 'Potluck Cookery' by Beverly Pepper (appropriate for a cookbook author, no?) from 1955.  With the promise of being full of 'delightful ways to make a royal meal from leftovers or whatever you have on hand,' there are 320 recipes of what to do with leftover poultry, leftover vegetables, cheese, eggs, or cereals.

Recipe No. 305.  Eggs Parmentier, under the 'Nothing in the House but Eggs' section.  Parmentier.  You may have seen a similar recipe called Hachis or Hache Parmentier, looking vaguely like Shephard's Pie, with mashed potatoes and roast beef.  Keep the mashed potatoes, ditch the roast beef, add an egg or two, and you've got Eggs Parmentier.  You also have a perfect weekend brunch dish, just add a salad and mimosas.

Eggs Parmentier
Adapted from 'Potluck Cookery'
Serves 2

3 medium potatoes, peeled and boiled
2 eggs
2 slices prosciutto, chopped and crisped
2 tbsp butter
1/2 cup milk
1/4 tsp salt
2 tbsp grated Parmesan or Grana Padano cheese
pinch paprika

Pre-heat oven to 375 degrees.  Lightly grease a small baking dish or pie plate (about 6 inches in diameter).  Boil peeled and cut potatoes until tender, about 8-12 minutes, depending on size.  Drain water from potatoes, add 1 tbsp butter, salt, and 1/4 cup of the milk.  Mash potatoes by hand or with electric mixer.  Spread potatoes in baking dish, making two wells for eggs.  In a small frying pan, crisp the prosciutto, draining any excess fat.  Crumble prosciutto over potatoes and in wells.  Crack an egg in each well (don't worry if the whites spread over the potatoes a bit).  Sprinkle cheese and paprika over potatoes and eggs.

Bake until eggs are set to preference and edges of potatoes begin to brown, about 15-20 minutes.  

Lingering

And here she comes...strolling back in after being AWOL for a little over a month...just like that.  ::Snap::  Just like that.  There isn't even a good excuse behind my absence.  I wasn't walking the streets of Rome or hiking through Denali National Park.  No, no, it was nothing like that.  It was just another one of those 'in a rut', 'no focus', 'all I want is a sandwich for dinner' and throw in a dollop of anxiety couple of weeks.

But here we are.  Halloween is four days away, which means that November is right around the corner.  Half-way down the next block is Thanksgiving, with the 'baking like crazy, drag out the box of decorations, and "holy crap, did you know there are only 26 shopping days this year between Thanksgiving and Christmas?!?!"' holiday season.  And it's barreling down the roadway like an 18-wheeler that's lost its brakes.

So before the insanity begins, let's linger on Fall.  Let's take the time to watch the change of colours in the trees, enjoy the days with a nip in the air (I have worn long sleeves, a jacket, and a scarf already--all on the same day!) and even enjoy the Indian Summer weather (like today's 90 degrees).  I went to the farmers market in Burbank last Saturday morning.  It was lovely.  I hadn't gone in awhile.  It felt good getting up early and heading out in the morning chill, even before my first cup of coffee.  By late morning, that chill was replaced by an absolutely gorgeous Saturday of bright sun and blue skies.  I ended up at Granville Cafe, having brunch with the woman that knows me best (pegging my menu choice before I uttered a word), where we enjoyed a patio table, eavesdropping on conversations from the next table, and totally digging on the Dutch pancake with prosciutto and Gruyere in front of me.  A thin, dinner-plate sized pancake with slivers of ham and cheese speckled in the batter.  Some of the prosciutto pieces were a little crunchy from settling to the bottom while on the griddle, some bits of cheese were just perfectly melted.  I left exactly two bites on my plate after coming to the realization that I was just shy of eating the whole thing.  You cannot say I don't have a hearty appetite.

I spent the next couple of days fixated on those tastes.  While I considered making my own Dutch pancake, I opted to use the baguettes that had veered down the stale path and made a bread pudding, though I swapped out the Gruyere with smoked Jarlsberg and a bit of cheddar.  It felt practically decadent buying prosciutto, since it's not something I buy all that frequently.  A savory bread pudding is one of those foods that screams Fall to me.  It's a perfect dish when the weather begins to turn cold.  It's also easy as pie to whip together.  You'll probably have left-overs.  This is just as delicious for the next day's breakfast, lunch, or dinner.

Prosciutto and Smoked Jarlsberg Bread Pudding

Serves 4-6

5 cups bread, cubed (i.e. baguette or sourdough)

½ cup onion, sliced thin

1 cup white mushrooms, sliced thin

1 Tbsp butter

1 Tbsp olive oil

1 ½ cups half and half

3 eggs

¾ cup shredded smoked Jarlsberg

½ cup shredded smoked Cheddar, plus ¼ cup additional Cheddar

1 Tbsp fresh parsley, chopped

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

2 oz prosciutto, chopped

Pre-heat oven to 350 degrees.  In a skillet, over medium heat, sauté mushrooms and onions in butter and oil until onions turn translucent, about 5-7 minutes.  Set aside.  In a bowl, whisk half and half, eggs, 1 cup cheese, salt, pepper, parsley, and garlic powder.  Add cubed bread and toss to coat evenly.  When thoroughly combined,  add prosciutto, mushrooms, and onions.  Turn into a 2-quart baking dish (I used a round casserole), sprinkle remaining 1/4 cup cheese over top and bake for 50-60 minutes.  Remove from oven and let sit for a few minutes before serving.