Baked Bread with roasted shallots, blue cheese & tomato

This makes an incredible side, appetizer or breakfast!

3 eggs

2 cups cream
1.5 cup crumbled blue cheese (I used Hook's Paradise Blue)
1.5 quarts, day old bread, cut into large chunks
a few handful of small tomatoes or 2 cups of diced
herbs, tarragon, parsley, thyme, chopped
10 shallots, peeled, and sauteed slowly with 2 tablespoons of olive oil
salt, 1 teaspoon(ish)
cracked black pepper or chili flakes
Grated Parmesan style cheese.
Combine the cream and eggs and salt.  Then place all of the ingredients together in the a (pretty or cool looking) baking dish that you are going to serve it in and top with the grated cheese and chili flakes. 
Bake at 325 degrees for 20 minutes or until the middle is firm to touch.  This may take a few more minutes depending on your oven.  It should look like the image below. 

The ingredients

before it it baked...

After is is baked, the center should be firm, no jiggle. 

Little slice of heaven that is sure to put a little junk into your trunk. 

Food Network's Cutthroat Kitchen, about Chef Kelly Wangard

Kelly Wangard has been cooking most of her adult life, but nothing quite prepared her for the twists, turns and curveballs of her October 26, 2014 (subject to change) appearance on the Food Network’s Cutthroat Kitchen with Alton Brown!

Raised in Paso Robles, Kelly graduated at the top of her class at the California Culinary Academy in San Francisco and was awarded the prestigious Carlisle Walker Award for her achievements.  From there, she landed a front of the house job at Hubert Keller’s Fleur de Lys, but quickly gained a position in the kitchen.

Her résumé would go on to include the Kimpton Hotel Group’s Puccini & Pinetti and Grand Café restaurants, where a colleague referred her to an opportunity at Rosewood’s Caneel Bay Resort in the Caribbean. Again, she rose through the ranks, from Chef de Partie to Garde Manger Chef, all the while “tuning my skills in pâtés, roulades, galantine’s, charcuterie and platter-food design -- and loving every second of it!”

As luck in love would have it, she would also meet her future husband on that tiny nine-mile-long island. Wisconsin native Gregg Wangard was also working as an accomplished chef on the island, but had another job waiting for him back at the five-diamond American Club resort in Kohler, Wisconsin. Kelly returned stateside with him, developing two exclusive properties at the club, but the cold winters eventually got to the California girl.

The Wangards headed for the L.A. sunshine when Gregg was named Chef de Cuisine of Loews Santa Monica Resort, where he was later was promoted to Executive Chef.  Kelly was offered the position of Executive Chef and Director of Food and Beverage at Loews Beverly Hills Hotel.  

After beginning their family, they hoped to move to a slower pace of life (which Kelly noted “still has not happened!”), and moved to Paso Robles Wine Country. Currently, Kelly is the Executive Chef at SummerWood Inn, while Gregg is the Executive Chef at the Gardens of Avila and Corporate Chef for the Boutique Hotel Collection.

While juggling career, parenthood AND training for the Boston Marathon, Kelly received a private message via Facebook from the casting director for the Food Network’s Cutthroat Kitchen with Alton Brown (“… gotta love Social Media for that!”).  The casting director was searching for female executive chefs and after a phone conversation she asked Kelly for a Skype interview the next day.  Within a week, Kelly was asked to be on the show. 

Knowing that the show starts with simple dishes that all cooks/chefs should know, Kelly practiced on making a wide variety of those in a short amount of time. However, she also realized that the contestants can/will be tested with unforeseen “sabotages.” In addition, she also brushed up on her baking skills, especially since she’s not a fan of time consuming measuring. She wanted to be as prepared as she could, especially knowing that she’d be running the Boston Marathon in April and filming Cutthroat Kitchen just a few weeks later!  

For many months, Kelly was sworn to secrecy about even appearing on the show, and still can’t give up any information in advance of the premiere. However, she can admit that “I expected it to be very challenging and intense, and it was!  It was by far the most challenging, nerve damaging, stressful and hilarious cooking experience I have ever had.  Please watch my episode and cheer me on!”

“The Undertater” episode of Food Network’s Cutthroat Kitchen, hosted by Alton Brown and featuring local chef Kelly Wangard, is slated to air on October 26th, 2014.  Check your local listings for show times.

Tarragon-Bacon Vinaigrette with poached eggs, tomatoes, bacon, roasted potatoes

For the vinaigrette:

1 shallot, chopped 

5 cloves garlic chopped

4 ounces bacon fat, warm

Small bunch of tarragon, chopped

2 ounces red wine vinager

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Put all ingredients into a quart jam jar and shake until emulsified. Use to drizzle on poached eggs and tomatoes. 

For the salad:

1-2 tomatoes, sliced

2-3 slices of cooked bacon

1 small potato fried in shoestring shape or roasted for 10 minutes at 400 degrees.

Garden greens for texture and garnish. 

2 eggs poached, 3-4 minutes or desired time. 

Season all with a bit of kosher salt and drizzle vinaigrette on top of egg and tomatoes.