Best Cauliflower Brussels Sprouts And Smoked Gouda Garbage Bread Recipes

MUFFULETTA GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Stir the olives, giardiniera and parsley together in a bowl.
• Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
• Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
• Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.

BREAKFAST GARBAGE BREAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.

SMOKY BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
• Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
• Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

SMOKED GOUDA BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 375°F Lightly grease/spray a casserole dish.
• In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
• While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
• Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
• Add cream to saucepan; stir.
• Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
• Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
• In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
• Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.