A few months ago my (gluten-free) mother offered to buy me a cookbook she’d heard about, by some famous bread bakery lady. Who would say no to that? I’ve made a few things from the book so far that I didn’t share because…well, I’ve decided that hand-making puff pastry isn’t actually worth the effort? But this recipe, which uses just bread crumbs, is well worth making repeatedly! This actually only uses bread crumbs, in theory from sourdough you make following their recipe, although I just used a few slices of super bread I had in the freezer, to make a flavorful, savory version of a dish that’s usually a sweet, fruity dessert!
If desired, you can skip the cheese to make this vegan, and/or use gf bread crumbs to make it gluten-free. Good for most everybody!
Ingredients:
- 1/2 cup extra virgin olive oil, divided
- 2 large onions, thinly sliced
- fine sea salt (I actually used Kosher) and black pepper
- 4 garlic cloves, finely chopped
- 3 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into 1/2″ pieces (I’m often skeptical of fennel, as I hate the flavor of anise, but I didn’t notice it in this)
- 1 large turnip, peeled and diced into 1/2″ pieces
- 2 medium beets, peeled and cut into thin wedges (yellow beets are fine and maybe don’t dye your bowl like red)
- 1 cup coarsely ground bread crumbs
- 1 tablespoon finely chopped reserved fennel fronds (I put 3x more than that, misread it)
- 1/2 cup finely grated parmesan cheese
- 2 teaspoons orange zest
To make the bread crumbs, I toasted the (frozen) bread, then whizzed it in the food processor attachment of my immersion blender.
Preheat oven to 400 degrees.
Warm 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper, then cook, stirring occasionally, until starting to become translucent. Add the garlic and cook another two minutes. Remove from the heat.
In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil.
Season well with salt and pepper, then spread over the cooked onions.
Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.
Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest.
Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.
I will absolutely be making this again! It is, unsurprisingly, best day-of, but heated up the leftovers are still good. If you don’t have a big cast iron pan (mine’s 12″), you can cook the onions in a different pan on the stove, then transfer to a 9″ square baking dish for the rest.
Root Vegetable Crumble
Adapted from Poilane.
- 1/2 cup extra virgin olive oil, divided
- 2 large onions, thinly sliced
- fine sea salt and black pepper
- 4 garlic cloves, finely chopped
- 3 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into 1/2″ pieces
- 1 large turnip, peeled and diced into 1/2″ pieces
- 2 medium beets, peeled and cut into thin wedges
- 1 cup coarsely ground bread crumbs
- 1 tablespoon finely chopped reserved fennel fronds
- 1/2 cup finely grated parmesan cheese
- 2 teaspoons orange zest
Preheat oven to 400 degrees.
Warm 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper, then cook, stirring occasionally, until starting to become translucent. Add the garlic and cook another two minutes. Remove from the heat.
In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil. Season well with salt and pepper, then spread over the cooked onions. Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.
Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest. Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.
Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and orange zest, then stir into the wet ingredients until evenly mixed.
Transfer into the greased pan and spread evenly – this is not a super ton of batter to fill that sized pan, but do make sure you get it out to all the sides/corners.
Combine the sugar and cinnamon in a small dish (looks like A Lot of cinnamon, but doesn’t taste overwhelming) and sprinkle evenly over the top of the batter. Bake 20-25 minutes, until the edges are set. Sprinkle with a bit of the sea salt, then cool for 20 minutes in the pan before slicing and serving.
Ingredients:
Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.
In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.
Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool before slicing, although still a little bit warm is nice!
Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.
In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.
In a large bowl, beat the cream cheese and sugar on medium until fluffy.
Beat in the gelatin, then the vanilla, beating until well mixed.
Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.
Turn off the mixer and fold in the chopped Oreos with a spatula.
Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.
Ingredients:
Whisk in the sugars and salt until combined.
Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.
Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.
Pour slowly over the cake, allowing it to soak in and down the holes.
Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.
Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.
Ingredients:
Spread evenly in the prepared pan, then set aside.
If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.
Sprinkle on the potato chips, pressing lightly to stick.
Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!
Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.
Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.
Pour onto the prepared sheet and spread until the Kix are in a single layer.
Let cool until hardened, then break into chunks.
I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!
Ingredients:
Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.
Pour into the prepared crust and bake for 20 minutes.
Spread evenly over the cooled fudge layer.
Ingredients:
After the 10 minutes, microwave for 40 seconds to melt.
Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.
Beat in the evaporated milk and cream until fully combined.
Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.
After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.
Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.
Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.
Carefully transfer back to the fridge for at least 2 hours, until set.
sparecake 