NEW ORLEANS —
Cheesy Bread
1 3/4 cups all-purpose flour , spooned and leveled
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. kosher salt
3 cups cheddar cheese, freshly shredded
1 cup milk
1 large egg
1/4 cup butter, melted
Topping:
1/4 cup butter , melted
1/2 tsp. garlic powder
1/4 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. dried parsley
Preheat the oven to 350 degrees. Coat a 9×5 loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.
In a small bowl, whisk together the milk and egg; pour into the dry mixture and stir it until just combined. Add in the melted butter and mix it in until everything is combined and there are no dry patches.
Pour the mixture into the prepared loaf pan and smooth out the top.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the bread is baking, whisk together the butter, garlic powder, salt, onion powder, and dried parsley.
Remove loaf pan from the oven and set on a wire rack to cool slightly. Immediately brush the bread with the butter topping.
Let the bread cool for 5 minutes in the pan then take it out of the pan and cool completely on the wire rack.
Parmesan Italian Sausage Soup
1 lb. Italian sausage, casings removed
1 onion, diced
3 garlic cloves, chopped
1/2 tsp. ground fennel
1/2 tsp. red pepper flakes
4 cups chicken stock
1 (14.5 oz.) can fire roasted diced tomatoes
8 oz. pasta such as ditalini
1 tsp. Italian seasoning
1/2 cup Parmigiana Reggiano, grated
4 oz. cream cheese (warmed)
1/2 cup heavy cream
salt and pepper to taste
1 Tbsp. parsley, chopped
Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
Add the garlic, fennel and red pepper flakes, mix, and cook until fragrant, about a minute.
Add the stock, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
Add the Parmigiana, cream cheese and cream, and let the cheeses melt into the soup, about 3-5 minutes.
Season with salt and pepper to taste, mix in the parsley.