RCP: Black olive and Leek Bread Pudding

[Jenise]

I was asked for this recipe. And here it is, with a nod to Mike Filigenzi who eons ago posted the first bread pudding recipe I ever made and on which this is based.

1 to 1 1/2 loaves of artisan-style bread, about six cups
1 rounded teaspoon herbs d'Provence
1 whole leek, halved, cleaned, thinly sliced and lightly wilted in 2 tbsp butter
1/2 cup black nicoise or kalamata olives, pitted and chopped
1/2 tsp black pepper
3 1/2 cups chicken broth
1/4 cup heavy cream
4 eggs

Tear bread into chunks and spread out on cookie sheet. Bake in 400 degree oven, turning with tongs every couple minutes, about ten minutes or until the bread is dryer and a little toasted. Let cool, then place in a big bowl along with the seasoning, leeks and olives. Separately beat the eggs together then add the other liquids. Mix with the bread. Add salt if your chicken broth is unsalted. Pour into a baking dish deep enough to hold the pudding at about three inches heighth. Allow to rest at room temperature for a few hours, then bake, covered, at 400 F for about 20 minutes and 325 for 40 minutes more. Uncover and allow the top to crust over for 15 additional minutes.

Reminds me of Thomas Keller's dish from Ad Hoc at Home.

Is that where this originated?

http://www.epicurious.com/recipes/food/ ... ing-356429

[Jenise]

Reminds me of Thomas Keller's dish from Ad Hoc at Home.

Is that where this originated?

Nope. The proportions in what I described are pretty much direct from Mike Filigenzi's recipe posted on FLDG Classic about ten years ago--4 eggs+a quart of chicken broth+a small amount of cream. I've re-purposed that a zillion times since with different ingredients to suit the protein that is usually also on the plate--in this case, I was serving a Provencal style meal and a fennel-crusted leg of lamb was the protein, hence the black olives, leeks and herbs d'Provence. (And since a guest at that meal had asked for the recipe, I'm reporting it as I made it.)

But looking at Keller's recipe, yowza on the dairy products! Mind-bogglingly rich, I have to think. Have you made it?

I have a reputation for liking Thomas Keller, so 2 or 3 people have made it "in my honor" at dinner parties.

I'd have a problem actually making that exactly because of what you said, it goes into the too-high cholesterol category.

But I can vouch for it being really delicious.

Another thing that I love from Keller that my neighbor has made for me is "Oysters and Pearls" which is mostly cream and caviar with a bit of tapioca and an oyster. Served in a small ramekin. Really really rich and expensive but utterly delicious...

[Jenise]

I can imagine how good it is, and by comparison this one with 1/12th the cream in it probably sounds wimpy, but it's not. Never had the Oysters and Pearls, but I know of it and hold it in high regard for both it's elegance and playful name. I've been using it as a role model, in fact, for how to come up with dishes for the Gastro/Danse. I don't know who, before Thomas Keller came along, described their food so literately.

I heard a cool program on NPR -- this from the machine generated transcript, edited to match my memory of the show:

"Although even "Ad Hoc At Home" -- I have a friend who made the "coffee ice cream" recipe and he was stunned that it required ten eggs. So I mentioned that to Thomas Keller, and he said "Well, he could use a dozen!"

It's a nice listen.

http://mediasearch.wnyc.org/m/39933866/ ... ecipes.htm

Like Julia Child, Keller is totally after the best possible flavor, and cholesterol be damned.

A while ago I made -- I think it was Keller's recipe for Yukon Gold mashed potatoes, and I cut back on the cream and butter. But the way he had you prep the potatoes, they were really just dry and crying out for THAT amount of cream, it wasn't just that he had dreamed up "what if I put a whole pint of cream in?" That was the necessary amount. Of course I fudged with some milk after I realized I had to fix the texture.

I have a friend who made the "coffee ice cream" recipe and he was stunned that it required ten eggs. So I mentioned that to Thomas Keller, and he said "Well, he could use a dozen!"

I have read this before. I've never tried it, though. I find that somewhere between 2 and 6 eggs is usually pretty good.