Knodel from Bend's Soupcon Food Cart
From Chef Steven Draheim
1 Loaf 22.5oz Whole Wheat Bread, medium diced
1 large C cheddar cheese, small diced
1/3 C Yellow onion, minced
2/3 C Corn
2 T Garlic, chopped
½ C Portobello, chopped
½ t Thyme
2 T Parsley
3/4 C Milk
1 T Dijon
Salt & Pepper to taste
In sauté pan, heat 2 Tbsp. olive oil and sweat onion, corn, garlic and portabellos. Sweat until soft and aromatic, about 5 minutes. Add thyme and parsley and season generously, until just too salty. Cool down.
In separate bowl, whisk egg, milk and mustard together. Add cheese to milk mixture. Add vegetables to custard and mix thoroughly. Pour this mix over bread and disperse with hands, making sure dough is just moist enough. Check seasoning. Wrap dough in plastic wrap roulade style, twisting the ends to make log air tight and compact. Wrap this log then in foil. Twist the ends and poach in simmering water, completely submersed for 1 hour. Remove from hot water and let cool in fridge overnight or place in ice water bath and cool for until inside is chilled and set, about 2 hours.
Slice knodel into about 1/2-inch slices. Put olive oil in a pan and cook each slice about 2 minutes per side until golden brown or crispy. Serve with soup or flavored aioli of your choosing.
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