You're doing OK? Wow, I'm surprised.
This was the statement of my daughter on the phone. I am just calling to find out how you are doing after Joey left. She said further.
Around this time last year, I took my son to Cornell and there were tissues everywhere used to wipe away my tears. Adjusting to our new life as empty-nesters has been a roller coaster of emotions. And now, again, the riveting silence at home is deafening. I am too young to have empty-nester syndrome.
But I do feel better. I've seen up close how my kids have matured and grown. And this comforts me. The truth is that no matter where we are, as parents, our kids always come home... no matter how much they have grown and matured, or how independent they are (or at least feel). And watching how my son has matured in just one year, I know he is growing up to be a fine young man. It gives ripples of joy in my heart.
So I'm back to square one, re-learning to live my life with my kids away in college. I was inspired with a dish I've never done before. A contestant in Masterchef, Josh made a savory pudding it made me realize I could make something new and be excited about the process.
So here I share with you, my version of Savory Bread Pudding.
1/2 lb.ground pork and beef (1/4 pork, 1/4 beef)
2 cloves garlic, minced
1/2 onion, chopped
1/2 stalk celery chopped
3 pcs bread buns
1/2 c bread crumbs (garlic and herb flavor)
1 c milk
1 tsp soy sauce
2 tbsp oyster sauce
salt and pepper to taste
Pre-heat oven at 375 degrees.
Break the egg in a bowl. Pour milk and gently beat the egg and milk mixture using a whisk. Toss the bread into the bowl. Allow the bread to soak into the egg/milk mixture. Set aside.
In another bowl, mix the ground meat. Add the minced garlic, chopped celery and onions. Now add the soy sauce and oyster sauce. Season with salt and pepper.
Pour the egg/milk mixture into the ground meat mixture. Mix well. Pour the mixture over a baking pan. Sprinkle bread crumbs on top. Bake for 50-60 minutes or until the top is puffed and golden brown.
The result is incredibly delicious: moist and filling. I served it together with Chicken Noodle Soup and you bet hubby said, "this hits the spot!"
Hi Does it matter if I use any kind of bread?ReplyDelete
Thank you for all the wonderful recipes that you lovingly share and the stories are wonderful addition.
I am sharing my answer on my FB page here as well: I used hamburger buns since that's the kind of bread that I had but yeah you could use any kind of bread. I just loved the consistency of the milk/bread mixture that I had. Good luck.
I hope this helps,
This pudding looks like really serious dish :)ReplyDelete
I can imagine how my mother is feeling..but well I left her my cat :D
I'm sure your mom has mixed emotions just like I do. But for sure she's happy eith what you've become.Delete
Thanks for stopping by.
awwww, i can only imagine your "withdrawal" from your kids dear! first day of school for mine is like that too sometimes, minus the tears, but I always feel scared for my kids everytime they go back to school - I mean their so vulnerable right? I'm not helping you am I?! Anyhow, hope your comfort food gives you comfort and our upcoming lunch date!ReplyDelete
My eldest daughter starts school this September and although she's a long way from leaving home, I have stocked up on tissues!! for me! Love how puffed up your bread pudding looks too!ReplyDelete
I've never had a savory bread pudding before - it's a terrific idea. Love the flavors, and it's a pretty easy dish to make, which is great. Good recipe. Sorry to hear you're missing your kids - that must be tough.ReplyDelete
What an interesting mix of ingredients! I've never had a savory bread pudding before but I love the idea, it's a definite meal in one. I'm an only child but I remember when I first went away to college my mom called me every day for the first couple of months :)ReplyDelete
Half a pound each of beef and pork? Or 1/4# of each totally a half pound?ReplyDelete
it's 1/4 each so a total of 1/2 pound. thanks for asking.Delete