Ham-Arugula Bread Pudding, Mushroom Gravy, and Farro Salad

Adapted by StarChefs.com
February 2013
Yield: 25 servings

INGREDIENTS:

Ham-Arugula Bread Pudding
olive oil
2 large onions, small dice
¼ cup garlic
2 cups ham
2 sprigs thyme
6 cups milk
6 cups heavy cream
30 extra large eggs
4 tablespoons salt
2 tablespoons black pepper
1 quart large diced leftover bread
2 cups shredded cheddar cheese
1 handful arugula
Mushroom Gravy
butter
1 onion, small dice
1 cup sliced mushrooms
¼ cup Sherry
½ cup all-purpose flour
2 quarts chicken stock, reduced by half
1 quart milk
1 sprig thyme
2 sage leaves
salt
black pepper
Farro Salad
extra-virgin olive oil
4 cups braising greens
2 cups cooked faro
½ cup raisins
Red wine vinegar
salt
black pepper

METHOD:

For the Ham-Arugula Bread Pudding:

Preheat the oven to 350°F. In a large sauté pan, heat the olive oil and sweat onions and garlic. Add ham and thyme and cook for 3 minutes; set aside. In a bowl, whisk milk, cream, eggs, salt, and pepper. In a deep hotel pan, arrange the bread and scatter the ham mixture, cheese, and arugula on top. Pour the custard over the pan and bake for 1½ hours or until mixture is set and golden brown.

For the Mushroom Gravy:

In a sauté pan over medium-low heat, melt the butter and sweat onions and mushrooms. Deglaze with sherry and reduce. In a separate small pot, make a roux with 1/3 cup butter and all-purpose flour. Slowly drizzle in chicken stock while whisking. Add milk and mushroom mixture to the stock. Bring to a boil, simmer for 5 minutes, add herbs, and adjust seasoning with salt and black pepper.

For the Farro Salad:

In a large sauté pan, heat the olive oil over medium and cook greens until tender. In a large bowl, combine farro, greens, and raisins. Dress with a splash of vinegar and olive oil and  season with salt, pepper, and chili flakes.

To Assemble and Serve:

Cut squares of Ham-Arugula Bread Pudding and plate. Top with Mushroom Gravy and serve with Farro Salad.