The kitchen was really busy last night. Eight of us were buzzing around cooking for an upcoming party. Really great energy. As much as I think I am a person who prefers to be alone, I love the energy of being in the kitchen with a crowd of people. Don’t get me wrong — there is something to cooking alone — being there in the quiet, creating something delicious for someone else to enjoy. It ministers to my spirit, and I sometimes get great ideas and thoughts about other projects. But a group that is working well together, chaotic as it might be, also ministers to the whole group in a way that can’t be duplicated. In the middle of this I was putting together my favorite Beef Mushroom Barley soup for guests and a retreat group the next day. What could be better on a cold rainy day! My brother in law just came through and tasted the soup. He said it needed some red wine, so I added a splash. He was so right!
We leave our leeks in the garden to enjoy through the winter months. I took advantage of the January thaw to pluck a few for inspiration. I love using things up in a creative way, and I remembered that I had a few bags of croutons in the freezer, left over from our “O Antiphon” Party at Christmas, where we had served up a hot cheese dip on hollowed out bread bowls. I immediately thought of a savory bread pudding. I also found some sauteed mushrooms in the freezer — a treasure! So I added a little celery, some eggs and cream, and voila! I had tonight’s side dish for a roast, or today’s lunch with a salad and crusty bread.
Savory Bread Pudding with Leeks and Mushrooms