|Bananas Foster Bread Pudding|
After a hectic month of being on a film set, I am back home and caught up enough to be able to spend some time in the kitchen again. (One of the things I miss most when I'm away from home is cooking in my own kitchen.)
By Friday, I was caught up on sleep, work, laundry, and grocery shopping to get me to the stove!
Whenever I have ground turkey handy, I always seem to end up making some sort of turkey burgers. Now don't get me wrong, a nicely spiced turkey burger with some roasted red peppers and melted Provolone is all well and good, but sometimes you want something else. While hubby loves meatloaf, I am no always as enamored and I was craving spinach. I could chop the spinach into the ground turkey but that always feels like a cheat to get other people to eat it. I like my spinach loud and proud. So why not a type of meaty Swiss roll creation, with spinach wrapped inside?
1 1/4 lbs ground turkey (or beef)
3/4 cup panko breadcrumbs
salt and pepper
bag baby spinach
1/2 cup freshly grated Parmesan
2 cloves garlic
2 slices Provolone
You could use frozen spinach for this if you prefer, but I always find it to have a rather unpleasant chemically aftertaste.
First things first. Find a cookie/baking tray and line it with parchment paper. You don't want a huge tray. I think mine was about 11x14.
In a large bowl, mix together the ground turkey, breadcrumbs, salt, pepper, egg, and some Italian seasonings of your choice. Dump the turkey mixture on the parchment paper and, using your hands, spread out to cover the tray.
If you are using frozen spinach, skip the next step, but I am assuming you are using fresh, in which case... Place the spinach (about 10 oz) in a large pan with the crushed garlic, seasonings, and about 1 tbs water. Cover and leave over a low heat until the spinach has wilted. Leave the spinach to cool and drain it in a sieve to remove some of the liquid.
While your spinach is cooling, preheat the oven to 350F.
Squeeze any remaining liquid from the spinach and spread it over the turkey mixture, leaving some space at either edge. Sprinkle the grated Parmesan over the spinach.
Use the parchment paper as a guide to help you roll it up, as you would a Swiss roll.
Carefully transfer to a baking rack and cook over a baking sheet at 350F for 50 minutes.
When the roll is cooked, spread a few tablespoons of pizza sauce over the top, followed by the slices of Provolone. Return to the oven for 10 minutes or until the cheese in melty and bubbling.
Serve with additional warmed sauce.
Is it a meatloaf? A pizza without dough?
Your guess is as good as mine but there were no complaints from either of us.
The bread pudding for dessert came about because I had a lot of bread left over from various shooting days (PBJ being a popular on-set snack). My ever brilliant mum suggested making bread pudding and so I ended up making two batches of this, one as a surprise for my father-in-law.
|Not a bad surprise to come home to.|
You can find the recipe for this Bananas Foster Bread Pudding over at the Brown Eyed Baker.
If you're not a fan of rum, leave it out of the sauce or just use a smaller amount and some vanilla extract. Personally, I'm loving the rum.