November 23, 2007 | Morning News | WGNTV.com | WGN TV

November 23, 2007

Turkey Bread Pudding - Potato Soup - Sweet Potato Flan - Wilted Greens Salad

Maijean
30 South Prospect Ave.
Clarendon Hills, IL. 60514
(630) 794-8900
www.maijean.com

Turkey Bread Pudding
Potato Soup
Sweet Potato Flan
Wilted Greens Salad

Turkey Bread Pudding
1 9x13 x 4 inch pan, greased
14 eggs
6 cups of cream or milk
3 TBSP herbs chopped (basil, thyme, sage) whatever is left over
1 tsp. black pepper
2 tsp salt
2 ½ # Turkey shredded roughly
3 c vegetable, could be asparagus or whatever is leftover
3 c swiss or cheddar cheese, shredded
1 ½ large French baguette, crust cut off and sliced thin
In a bowl, whisk together the eggs, herbs, salt, pepper and the cream.
Soak the bread in the custard.
Make a layer of bread overlapping the bread slightly.
Spread a layer of turkey, cheese and vegetables.
Repeat the process 1 more time.
Then finish with I more layer of bread and cheese.
Cover with foil.
Bake in a water bath at 400 degrees for 45 minutes to an hour.

Potato Soup
1 medium onion sliced
3 TBSP corn oil
¼ c white wine
4 c left over mashed potato
4c chicken/turkey stock
1 c heavy cream
Salt and white pepper
½ c chopped herbs
½ c olive oil
Sautee the onions and corn oil over low heat, just until the onions are soft.
Add white wine, mashed potatoes and chicken stock.
Bring to a boil and then reduce the heat by 1/3 and add the cream.
Blend the herbs and olive oil together in a blender and to soup.
Add salt and pepper to season.

Sweet Potato Flan
2 c leftover sweet potato (pureed)
6 egg yolks
1c heavy cream
3 TBSP honey
¼ tsp white pepper
1 tsp salt
2 TBSP sugar
Makes 6 4oz servings of flan
In a bowl, combine sweet potato, egg yolks, cream, honey, salt and pepper. Wisk.
Pour into a buttered 4 ounce ramekin.
Cover with foil and bake in a water bath at 400 degrees for 30 minutes.
Then uncover and continue cooking another 5 minutes.
Flan should be firm.
Let cool slightly and unmold.

Wilted Greens Salad
6 c mixed greens
3 c leftover green beans or asparagus
1 c almonds blanched and sliced
8 oz unsalted butter
6 oz lemon juice
In a sauté pan melt the butter.
Add almonds and continue to brown the butter and almonds.
Add lemon juice and salt and pepper to taste.
Add green beans to heat them.
Pour over greens and toss.
Serve immediately.
**Optional: sprinkle with sugar and torch the top for a bruleed effect.