a quite good half pound plus, Lilli saying it was worth
the 14.50 tab. It can be had with a fried egg, which no
sensible person would do, for a buck or two more,
and/or bacon (somewhat more sensible). As it was,
the onion bacon jam complicated things enough.

On some of the cooking shows that we watch, it seems to have become
standard to add a egg with runny yolk to the top of just about any
number of dishes. I don't see it. But -- the judges seem to really
like it. Only meat dish we will have with egg on top (poached) is beef
hash (roast or corned).

Some like it as a sort of primitive sauce.
To me, it adds smoothness but detracts from
flavor.

The directions in this recipe seem to have some problems, the least of
which is "what does one do with the four eggs"?

They're the glue for the pasta pancakes. I'm not so
sure that's a terrific idea either.

Title: SEAFOOD LOCICERO
GINGER-PEPPER SAUCE

I'd have to taste it to pass judgment on it,
but it seems sweet, and what's the demiglace
doing there?

KIWI PUREE

Seems out of place.

PASTA PANCAKES

Wouldn't appeal to me.

PASTA PANCAKES-Cook cappellini until just a little past done.

Especially the "past done" part.

Savory Italian Tomato Bread Pudding
categories: main, dairy, eggs
Yield: 8 individual servings

4 Tb butter
1 lg shallots, minced
1 leek, white and light green, small pieces
14 1/2 oz cn diced tomatoes with oregano and basil
- drained
6 oz fresh spinach, rough chopped
1 Tb fresh basil, chopped
1 Tb fresh rosemary, chopped
1 ts salt
1 ts pepper
1 lb loaf sourdough bread
2 c mozzarella cheese, shredded
1 c Parmesan cheese, grated
2 lg eggs
1 1/2 c Progresso chicken broth
1 1/2 c heavy cream

Preheat oven to 400F.

Cube the bread and set in a large bowl.

In a medium saucepan, add 3 Tb butter and melt.
Add shallots and leek. Cook until soft, 5 min.

Add leeks and shallots to bread in large bowl.

Add spinach, basil, and rosemary to the pan
with 1 Tb butter. Saute for 1 min to wilt
spinach and herbs. Add tomatoes and let cook
for 1 min to incorporate flavors.

Add spinach, herbs, and tomatoes to bread mixture.
Add mozzarella cheese and 1/2 c Parmesan.

Whisk eggs in a small bowl.

In a new, small saucepan, add cream and broth.
Bring to a boil. Remove pan from heat and whisk
in eggs slowly. Pour cream and egg mixture over
the bread mixture and stir to mix. Let sit for
15 min, stirring occasionally, until cream
mixture is absorbed.

Spoon mixture into buttered 3/4 c ramekins or
into buttered muffin tins. Bake for 30 min or
until golden brown on top. Remove from oven
and let sit 15 min to cool.

Pop out bread puddings onto a baking sheet.

Top with remaining 1/2 c Parmesan cheese and
broil for 30 sec to brown. Serve warm.

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