December 13, 2006

Cooking Club - Brunch Theme

Last week our Cooking Club met with our new member, Rosemary. How fitting that she would have a food name! We came together and made brunch. It was super fattening - as most Cooking Club meetings are - but very tasty.

Here is the menu:

Dana - Sausage Au Gratin with Potatoes and Beer (see below)

Melanie - Cheese Biscuits & Passion Fruit Mimosa

Jillian - Baked Eggs and White Truffle Mushrooms in Ham Crisps (see below)

Danielle - Black Forest Waffles

Sausage Au Gratin with Potatoes and Beer

4 c water
Pinch salt
1 c cubed carrots
1 c cubed turnip
2 c cubed potato
1 t butter
1 lb sausage
1/2 c chopped onion
2 T chopped parsley
12 oz beer
2 c chicken stock
1/2 lb sliced provolone cheese

In a pot bring the water to a boil. Add salt, carrots, turnip & potatoes. Cover and Simmer for 10 min. Drain and set aside.

In a frying pan, melt butter and cook sausage for 2 min. Add onion and parsley - cook for 2 more min.

Preheat oven to 375 F. Place sausage in dish and cover with potato mixture. Add beer and chicken stock. Garnish with cheese slices and bake for about 20 min.

Baked Eggs and White Truffle Mushroom In Ham Crisps

Active time: 45 min Start to finish: 1 1/4 hr

¾ lb fresh cremini mushrooms (3), trimmed
I oz dried porcini mushrooms, rehydrated
1 teaspoon butter
3 tablespoons crème fraîche
1 tablespoon finely grated Parmigiano-Reggiano
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon white truffle oil
1/4 teaspoon black pepper
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

Preheat oven to 400°F.
Prepare mushrooms: Cook mushrooms in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche, parmigiano, and truffle oil.
Assemble and bake: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks' note: • The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

Makes 6 servings.

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