What's cooking: Pete Marczyk gets stuffed
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Last month, Pete and Barb created a multi-course autumn menu. This month, in honor of Thanksgiving, they'll continue to add recipes until they have a complete, multi-course turkey day menu. Pete's already fattened us up with his Gorgonzola dip and taught us how to confit a turkey leg and roast a turkey breast. Earlier this week, he prepared a carrot and winter squash puree; today, he's doing wild rice bread pudding stuffing.
Wild rice bread pudding stuffing
You'll need: Two challah loaves, cubed and dried (Dry the cubes in a 200 degree oven for about 20 minutes)
For the rice:
1 8-ounce box of wild rice, rinsed 3 shallots, peeled and minced 2 tbsp sweet butter 6 cups chicken stock
1. In a saucepan over medium heat, saute shallots in butter until soft. 2. Add the rice to the pan, and cook 2 minutes, stirring. 3. Add the stock, cover and cook until the rice has popped, about 50 minutes. 4. Drain and set aside.
For the custard:
5 eggs 1 cup half-and-half 3 cups whole milk Salt and pepper to taste
Beat eggs, half-and-half and milk in a large bowl until blended. Add salt and pepper and set aside.
For the stuffing:
2 cups onion, peeled and chopped 2 cups celery 1 stick butter 1 tbsp each, marjoram and thyme 1 tbsp fresh sage
1. Saute onions and celery in butter until soft. 2. Add herbs, and stir. 3. Add onions and celery to the wild rice mix. 4. Add the cubed challah to the onions, celery and wild rice and stir gently. 5. Transfer the mixture to a large baking pan, and pour the custard mix over the top. 6. Let sit for 15 to 20 minutes to give the flavors a chance to blend. 7. Place the baking pan with the wild rice bread pudding stuffing into a slightly larger pan. 8. Fill the larger pan with water until it reaches one-half way up the smaller pan (a bain marie). 9. Bake in 350 degree oven for 45 minutes to an hour.
Cool slightly before slicing.
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