You just knew I couldn't get through this "weekend in the middle of the week" without showing you some of our culinary adventures, didn't you?
I spent a busy and tiring day in the kitchen yesterday, assisted as always by my much more experienced tutor and the head chef, Judy aka She Who Must Be Obeyed.
The first item on the agenda was an overnight breakfast casserole, known to midwesterners as a hotdish.
It combined eggs and milk and sausage and cheese and peppers and day-old bread, sourdough in this case.
The sausage was crumbled and sauteed until it wasn't pink anymore, then layered in a pan with the other ingredients, covered and refrigerated until this morning.
Then baked for an hour and enjoyed.
Actually I suppose you could call it more of an indoor picnic as it combined big seedless red grapes from Peru, some slices of that sourdough bread, sliced apple, summer sausage and Judy's very special Deviled Eggs.
Of course there was Prosecco to enjoy with this little feast.
It was all tasty and put me to sleep by about 7:30 last night, which allowed me to miss the fireworks as a New Year entered the picture.
I hope your New Year's celebrations were equally as delicious.
21 comments:
Wowsa, what a feast! I would probably swap out sausage for my preferred bacon but LOVE any eggy hot dishes. Deviled eggs too! Be still my heart.
A perfect New Year's feast! 2025 is off to a good start for you!
What a delicious way in which to bring in the new year Bruce! You and Judy always seem to eat and drink well - with lots of home cooking and baking.
That's a great compliment, coming from an outstanding home chef. Thanks, Neil.
Judy's Deviled Eggs are always marvelous. My casserole needed a bit of spice but it was okay.
Thanks, Ellen.
I had to embiggen the picture of your feast, just to see all the deliciousness. That casserole sounds killer too, and I think I have all those ingredients on hand. I think I will give that a try.
You two are off to a fine start on 2025!
Our daughter made a similar one, adding mushrooms and onions and a bit of cayenne. I think hers was probably better, especially with the cayenne.
Oh your hotdish is our strata! It is wonderful stuff isn't it?
You two do know how to feast! Hurray for that! I hope you have a wonderful 2025.
It's almost a charcuterie setting and looks delicious. Happy New Year.
Looks yummy. I made baked beans and ham yesterday.
Mine was not seasoned well but good.
Thank you! You too.
It has the same idea. Probably needed some pickles and olives.
That sounds good.
That casserole looks so wonderful and is a great idea that I may try. Happy New Year.
There are all kinds of recipes for it on the Internet.
That's a nice presentation, at the risk of "eating with your eyes" making you too full for your stomach to handle it!
My daughter makes the brie with some type of pepper jelly wrapped in puff pastry for our holiday gatherings. Always a big hit and never any leftovers. Happy New Year!
I would absolutely love to gorge myself on all that deliciousness.
Sadly these days my stomach says No.. 😖
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