The plan to redevelop the Uptown neighborhood is one of the most ambitious projects in Memphis history, and the county wants your input on how it’s all going to be done.
Andrew Murray, the director of Planning and Community Development and Tanja Mitchell from the Shelby County Community Redevelopment Agency talks about how you can be heard.
Three things: Car accidents
We have three things you can do to protect yourself legally if you’re in a car accident.
Quinton Thompson and Ruchee Patel are here in the studio to give you some tips.
Wheels 2 Heal
A new group in Memphis called Friends of Gilda’s Club is working to help care givers of cancer patients. Kevin Caffman and Larry Tolbert rolled into the WREG parking lot to tell us more about their upcoming Wheels 2 Heal event.
Cooking with Chef Elle
Local farmer’s markets are in full swing and that means there are a lot of tasty new recipes to try. Chef Elle Green shows us one simple dish that your family is sure to love.
Savory Bread Pudding by Chef Elle
- 1 1/2 lbs. crusty bread, cut into 3/4-inch cubes
- 6 T butter, melted
- 8 T extra virgin olive oil
- 12 scallions, cut into pieces (green and white separated)
- 6 eggs
- 1 1/4 c milk
- 3/4 c heavy cream
- sea salt
- black pepper
- 10 1/2 oz. goat cheese, room temperature
- 14 oz. European sour cream
- 6 oz. Pecorino Romano, grated
Preheat oven to 350 degrees Fahrenheit.
To prepare bread cubes, line a baking pan with parchment paper. Toss bread cubes in melted butter and 6 tablespoons olive oil. Sprinkle with sea salt and pepper. Bake bread cubes until they are browned, about 15 to 20 minutes.
Set a small pot over medium heat and add remaining olive oil and white portion of scallions, cooking 2 to 3 minutes.
Combine goat cheese and cream cheese and set aside.
In a mixing bowl, combine eggs, cream, milk, Pecorino Romano cheese, half the goat cheese and sour cream mixture, green and white scallion pieces. Sprinkle with sea salt.
Lightly coat baking dish with oil or nonstick spray. Add toasted bread cubes to mixture and stir well. Dollop the remaining goat cheese and sour cream on top. Set aside for 30 minutes, allowing the bread to absorb the custard.
Preheat oven to 375 degrees Fahrenheit.
Just before placing the dish in the oven, lay a piece of parchment paper on top and bake 40 minutes or until the bread pudding is set and the top has begun to brown. (serves 6-8)