Linda Storey wrote:

Great show

posted on September 6, 2007 at 6:31 AM

liz wrote:

This looks awesome and pretty easy (although admittedly I will have to look up "brunoise" and "tamis"). I can't wait to try it for my next party.

posted on September 6, 2007 at 1:58 PM

Julie wrote:

Can't wait to try this -- it was by far the most appetizing-looking thing on Wednesday's show. Thanks.

posted on September 7, 2007 at 6:57 AM

Elisa wrote:

I'm DYING to try this one!! What a yummy brunch addition! Or..... I might just make a batch and eat them all myself!!! We'll have to see. :~)

posted on September 7, 2007 at 11:58 AM

christine wrote:

10 eggs? Oh boy. :D

posted on September 7, 2007 at 1:06 PM

Michael C wrote:

I want to try this for the weekend - I need to make a post-race snack for 22 women athletes. Anyone know if it will work at room temperature, or if you can bake it in a loaf pan rather than muffin tins?

posted on September 7, 2007 at 3:38 PM

Monique Owen wrote:

Brunois is a very fine dice - 1/8 of an inch square. A tamis is a very fine sieve used to strain sauces, clarify mousses, etc. Good luck, Liz! PS. I only know this having just left corporate america to attend Le Cordon Bleu in LA

posted on September 7, 2007 at 9:25 PM

Morgaine Swann wrote:

Monique - thanks for posting that. It saved me the trouble of looking it up.

This looks like a tasty recipe - if anyone tries it, post here and tell us how it is, please? Thanks!

posted on September 10, 2007 at 8:05 PM

Rese wrote:

Is it baguette bread it looked like Sara was cutting another type of bread it also looked like she didn't use the crust.

posted on September 12, 2007 at 8:25 PM

Rinda wrote:

anyone actually made it and want to let me know how it went??

posted on September 12, 2007 at 9:46 PM

crystal b wrote:

Is there a step missing? The egg mixture is in a bowl and so is the cream cheese. Do you combine the two and then put a little into mini muffin tins?

I'm a little disappointed in the instructions on some of these recipes. On the salmon/crab fondue recipe the crab isn't even listed. On the show it looked like the sauce also contained tomato. What's going on????

posted on September 13, 2007 at 10:15 PM

Joe Lussier wrote:

I made this and it is really good and pretty easy as is, but being a chef I also played with it, I topped it with a seared sea scallop and Crispy Prosciutto and I added a little basil oil instead of the cream cheese mixture and it was yummy. Not a crumb left over

posted on September 15, 2007 at 9:16 AM

Travis wrote:

Crystal - The cream cheese/herb blend gets strained thru a tamis or some other filter and then is added as a little dallop on top. I wondered the same thing after reading the recipe, but re-examined the photo a few times before I put it all together in my head.
Once the egg/cream/milk/tomato mixture is in a bowl and has set for 45 minutes, it goes in the muffin tins.
I cut this recipe in 1/3 and it made 12 sizable, individual servings. Even though I cooked them an extra 5-10 minutes, the bottom was still very moist. Disappointing, but rest assured, it was the only disappointment. These taste fanstastic!

posted on September 16, 2007 at 8:22 PM

YM wrote:

Hi, I just tried this as well and they were great! Like a previous poster I made 1/3 of the batch and got a dozen muffins. I also had to cook them an extra 5 minutes... most likely because Sara was using some commercial convection oven and I was not.

Here are some comments:
-when sauteeing the onions and the garlic, I would press the garlic. otherwise, you will need to strain this mixture in order to avoid a big chunk of garlic inside one of your muffins.
-You need to season GENEROUSLY. For 1/3 of a batch I added about a tablespoon of salt, two teaspoons of balck pepper and about half teaspoon of nutmeg... I feel it could use some more seasoning. Next time, I think I'm going to add some paprika as well.
-As for the container, next time i plan to use individual ramekins so I don't need to unmold it. As for the lady who was asking about other containers... you can pretty much use any baking dish that is not too deep... you will have to bake it longer to ensure the middle gets cooked. I woudl avoid the loaf pan as it is deep and the top portion will dry out before the bottom gets totally cooked.
- AS for doing it ahead, room temperature should be fine but I would not do them the night before... Alternatively, you cna have the mixture ready to go, the bread chopped up and mix things up and bake them as your guests arrive.
-This is a very versatile recipe... next time I'm thinking of adding some chopped bacon or some procisutto to the mixture to add some texture. Tomorrow morning I'm planning to poach an egg and have it with one of the leftovers.

posted on September 17, 2007 at 7:32 PM

Patty wrote:

I had to look up tamis and still can't find it. Is a chinois the same thing?

posted on September 18, 2007 at 8:46 AM

Kathy wrote:

Try adding a little ground coriander

posted on September 18, 2007 at 11:29 AM

Joe Lussier wrote:

When I made these I added some savory herbs (rosemary, thyme) as well as extra salt and pepper. I made them in mini muffin pans and cooked them 15 min in a convection oven. I also found that you can reheat the next day in the micro and finish in the oven without much loss of quility.

posted on September 18, 2007 at 5:10 PM

YM wrote:

A tamis is a flat sieve, not concave like a a regular strainer/sifter and not conical like a chinois. I used my chinois and I was able to remove most of the herb chunks. But it was king of hard to clean the chinois afterwards. I think if you throw the herbs into the food processor and then add the cream cheese, you can get an acceptable result and you avoid going through the hassle of pressing the cream cheese mixture through some sort of sieve.

posted on September 19, 2007 at 11:59 AM

Kathi wrote:

OK...I was dumb enough to make the full recipe, (although there wasn't much leftover). Not being a chef, it took me a heck of a lot longer than 1.5 hrs to prep, but it was delicious. Does anyone know if it might cook better if it was cooked a bit longer at a lower temp, like a quiche? And following the recommendations of some of the other posters, I added the herbs, (thyme, basil, corriander, nutmeg) to the mix and it was great. And the poached egg idea was superb!

posted on October 10, 2007 at 2:22 PM

Wendy Diggins wrote:

This is enough to feed an army! First, just use the pre-cubed bread from the grocery store that you'd use for stuffing - much faster and easier than cutting it yourself. Also, I minced the garlic and sauteed it well to really infuse the flavor. I might use 1 or 2 fewer eggs, found it was a touch watery. But a surprising and wonderful dish that can be used in many ways. I also minced the onion and just dolloped a touch of the topping on it, don't go to any special trouble to pipe it on top. Also took me 20 minutes instead of 15, but I also live at 7500 feet. I'm hoping the leftovers will freeze well - I'll definitely make this again!

posted on October 12, 2007 at 10:55 PM

Deanne wrote:

Great recipe but needed some tweaking. Doubled the tomato paste for more flavor and added 4 more eggs because it didn't set up very well in the mini muffin pans to be eaten as finger food. If you're leaving it in a ramekin it's probably fine as it is. Next time I'll reduce the milk too.

posted on December 17, 2007 at 1:32 PM

San wrote:

The verdict is out on this one. I love the flavor, although my family might not, and will use it at a party we've planned.

Here are two pieces of advice that will save you some time and frustration. First of all, buy those little paper or foil cups that go inside cupcake pans, and only plan on using the small/mini size. I oiled my pan and they still stuck. I think it's because they don't shrink and pull from the sides of the pan like other baked goods would. The bottom crusty layer is still in the pan.

Secondly, remove from the baking pan only when cooled! Warm is not better in this case. They'll be more likely to stay in shape if they're cooled.

Lastly, I used the suggestion of adding the finely chopped herbs to the muffins themselves, not the cream cheese. I'm not sure I'll even use the cream cheese, at all. If you have a dish that incorporates a sauce it might not be desirable, although buttering these 'rolls' isn't gonna work either.

This is a perfect dish for experimenting with...adding in the proscuitto, maybe even broccoli, mushrooms or chives. I dunno. I'm not sure I'll bother to make it again. This was not a 'wow' experience for me, even though it was very easy and they look beautiful...if I can get the damn things out of the pan without destroying them, I'll be happier.

Oh, and be conservative with the milk. This mixture takes on a well-blended texture. I think it's probably better to keep it thicker than it was; maybe dry enough to allow the bread to retain it's shape. I even oven dried the bread for a few minutes. After 20mins in my oven, 375' and 3300ft elev, the muffins were still boiling/bubbling around the edges. Whatever you add in should be dry, not prone to leak it's own moisture or fats.

Have fun. :)

posted on March 20, 2008 at 3:38 PM

matt irish wrote:

from the minute i saw this on the yacht episode, i wanted to try it with the blue cheese brulee done in season one. i changed the spice to the bread pudding, adding sun dried tomatoes for one thing, and it was an excellent pairing. thank you for showing this recipe. i was afraid i'd have to bake tomato bread to get that rich, red color.

posted on March 26, 2008 at 11:42 AM

June wrote:

It would be nice if the recipe listed the size of the baguette, since they come in various sizes; or better yet, list the amount of bread cubes in cup measurements.
Can someone who successfully made this dish post what size baguette you used, or how many cups of the bread you used for the recipe.
I suspect some of the problems some people had with the recipe may be because the amount of bread wasn't clear.

June

posted on May 15, 2008 at 10:02 AM

Julie wrote:

I made this yesterday with three baguettes approximately 2' long.

I modified the recipe by first frying a pound of chopped bacon, then using some of the bacon grease to sautee the onions and garlic. Then I followed the recipe as written, until I added the cooked chopped bacon at the same time as the bread cubes. (I brushed my muffin tins with some more bacon grease for both its flavor and its non-stick properties. Even so, I had to run a small plastic spatula around each muffin cup to get the puddings out.)

I had to adjust the cooking time from the recipe's measly 15 minutes up to almost 25 minutes — this is using a home convection oven.

Verdict? DELICIOUS.

Yield was 48 mini muffins PLUS 24 regular-sized muffins (longer cooking time on those, natch).

posted on May 18, 2008 at 10:25 AM