I took RhODy out in the aftermath of winter storm Hercules, the first named snow storm. Our destination the Tompkins Square dog park. Needless to say, it was a night in the park for toughies. A friend suggested meeting up for a drink at this cool place on Avenue C – after we got our pups home & settled in. We met up at ABC Beer Co . I was a bit cold shouldered on top of being freezing cold because I’m not really a beer drinker but my friend, knowing I’m foodD did not lead on that I would really enjoy the place. What I found when I opened the door of a pretty industrial looking place under an awning was a hip & trendy space that serves crafted beers as well as being purveyors of fine cheeses, artisanal condiments, & cured meats. The place is great. It’s roomy, good music, not to loud with a very friendly and knowledgeable staff, but the big find is that they sell day old or late night bread for half price or less. So after drinking a very nice beer and sharing a great conversation I walked off with two loafs of bread for $2.50. One of the loafs I knew was destined for a savory bread pudding. Here’s an iDea of what I did to make what I’m calling Herculean Savory Mushroom Bread Pudding:
I went a bit over board for ones standard mushroom bread pudding, meticulously prepping a wide variety of vegetables but here ya go. Do with this what you may.
A day old/late loaf of peasant sour dough – crust removed & cubed
Fennel, brussels sprouts, mushrooms: shiitake & cremini, & leeks