This is adapted from a Bon Appetit recipe Made this for a friend who’d just had a baby and she raved. The great thing about this is that you don’t have to boil the lasagna noodles. The second time I made it we used homemade fresh noodles, which just melted in the mouth. It does take over 2 hours start to finish if you’re making the sauce, so this is definitely a weekend project.
olive oil
1 lb. uncooked Italian sausage (sweet or spicy, pork/chicken or turkey)
1 – 3 Tablespoons butter
2 cups sliced cremini mushrooms
about ¼ cup white wine
6 – 8 oz. baby spinach, roughly chopped
2 eggs, beaten
15 oz. ricotta cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon pepper
9 uncooked lasagna noodles
about 8 cups TOMATO SAUCE
1 – 2 cups grated Parmesan
1 heaping cup grated mozzarella
1 heaping cup grated fontina
Heat about a tablespoon of oil in a large skillet over medium high heat. Remove casings from sausage, then cut into small chunks and brown. Remove sausage from the pan and reserve. Add butter, and then mushrooms, and sauté. Once the mushrooms have browned, add wine and sauté until the liquid is almost gone. Add spinach in handfuls, stirring in until it wilts. Once all the spinach is cooked, remove from heat and reserve.
Preheat the oven to 375. Beat together eggs, ricotta, basil, oregano and pepper. Spoon a cup of the tomato sauce into a 13 x 9 inch glass baking dish. Place 3 noodles (cover the area of the dish) over the sauce. Spread another cup of sauce over the noodles, and sprinkle half the sausage and then half the spinach/mushroom mixture over that. Spoon over half of ricotta mixture, then about 1/3 of the cheeses. Place 3 more noodles, then layer sauce, sausage, spinach/mushroom, ricotta and cheeses again. Place last layer of noodles, then another cup of sauce and the last of the cheese. Cover with foil and bake 30 – 40 minutes, until noodles are tender and sauce bubbly, then uncover and bake 15 – 20 minutes longer. Let stand 15 minutes before serving.
Showing posts with label BASIC MAIN. Show all posts
Showing posts with label BASIC MAIN. Show all posts
Sunday, January 31, 2010
Monday, January 25, 2010
SPINACH MUSHROOM PIE
Adapted from “Italian Regional Cooking” by Ada Boni.
double whole wheat buttermilk pie crust dough, rolled out into 10” rounds
2 tablespoons olive oil
4 oz. pancetta
3 – 4 shallots, minced
1 – 3 cloves garlic, minced
8 oz. baby spinach, roughly chopped
2 tablespoons butter
2 cups sliced cremini mushrooms
Herbes de Provence
¼ cup white wine
¾ cup grated fontina cheese
2 eggs, beaten
1 ½ cups finely grated parmesan cheese
salt and pepper
Heat oil in a large sauté pan on medium heat. Add pancetta and cook until golden brown. Add shallots, lower heat a bit and cook until softened. Add garlic and cook one minute. Add spinach in handfuls, stirring until wilted and adding more. Add a few shakes of salt along the way. Once all the spinach is wilted, remove from heat.
At the same time, in a medium sauté pan, heat butter over medium high heat. Once melted, add mushrooms, stirring to coat. Cook until they begin to brown, then add several shakes of Herbes de Provence and wine. Turn heat up a bit and sauté, stirring occasionally, until all liquids are gone. Remove from heat.
Line a shallow pie plate with one round of pie crust dough. Layer fontina cheese, then mushrooms, then spinach mixture. Mix together eggs and parmesan and pour on top. Cover with the remaining dough, crimp edges. Brush with egg or cream glaze.
Bake at 425 degrees for 30-40 minutes. Serve immediately.
double whole wheat buttermilk pie crust dough, rolled out into 10” rounds
2 tablespoons olive oil
4 oz. pancetta
3 – 4 shallots, minced
1 – 3 cloves garlic, minced
8 oz. baby spinach, roughly chopped
2 tablespoons butter
2 cups sliced cremini mushrooms
Herbes de Provence
¼ cup white wine
¾ cup grated fontina cheese
2 eggs, beaten
1 ½ cups finely grated parmesan cheese
salt and pepper
Heat oil in a large sauté pan on medium heat. Add pancetta and cook until golden brown. Add shallots, lower heat a bit and cook until softened. Add garlic and cook one minute. Add spinach in handfuls, stirring until wilted and adding more. Add a few shakes of salt along the way. Once all the spinach is wilted, remove from heat.
At the same time, in a medium sauté pan, heat butter over medium high heat. Once melted, add mushrooms, stirring to coat. Cook until they begin to brown, then add several shakes of Herbes de Provence and wine. Turn heat up a bit and sauté, stirring occasionally, until all liquids are gone. Remove from heat.
Line a shallow pie plate with one round of pie crust dough. Layer fontina cheese, then mushrooms, then spinach mixture. Mix together eggs and parmesan and pour on top. Cover with the remaining dough, crimp edges. Brush with egg or cream glaze.
Bake at 425 degrees for 30-40 minutes. Serve immediately.
Sunday, November 8, 2009
CHARD BUNDLES WITH LEMON RICE & SAGE BUTTER
This is from “A Year in a Vegetarian Kitchen”. I have to say that, though simple and subtle, this was my favorite of the FCA dishes. The rice had just the right amount of lemon in it. A bit fussy, but like my other “bundle” recipe (WILD MUSHROOM BUNDLES), worth the effort.
8 large chard leaves (at least – we had extra and then made different sized bundles)
1 cup Arborio rice
½ cup grated parmesan
1 large egg yolk
½ teaspoon lemon zest
2 tablespoon lemon juice
4 tablespoons (perhaps more) butter
16 (or more if you like) pretty sage leaves
Bring salted water to boil in a large pot. Trim the large stems from the chard (either completely if they are very large, or just the back sides if not too large – remember you’re looking for bundle wrappings). Add chard leaves to boiling water and cook briefly until tender, removing carefully with a slotted spoon to dry flat on tea towels. Blot dry and cool completely.
Add the rice to the same pot once the chard’s out and cook, stirring occasionally until rice is tender, about 15 minutes.
Meanwhile, whisk the cheese, egg yolk, lemon zest and juice in a small bowl.
When the rice is tender, drain and return it to the pot. Stir in the egg mixture, coating the rice evenly. Add a tablespoon of butter, cover the pot and set aside for a minute. Then stir to distribute the melted butter and add salt to taste. Cool a bit.
Place about 1/3 cup of the rice mixture in the center of each chard leaf (adjusting obviously according to leaf size), folding up to make a neat bundle. (You can do all this ahead of time and then hold bundles until just before this last bit.)
Heat 3ish tablespoons of butter in a large skillet over medium high heat. Add sage and crisp lightly, then remove sage to paper towels. Add the chard bundles to the butter in the skillet, seam side down and brown gently on both sides. Transfer to a serving platter and sprinkle with sage leaves before serving.
8 large chard leaves (at least – we had extra and then made different sized bundles)
1 cup Arborio rice
½ cup grated parmesan
1 large egg yolk
½ teaspoon lemon zest
2 tablespoon lemon juice
4 tablespoons (perhaps more) butter
16 (or more if you like) pretty sage leaves
Bring salted water to boil in a large pot. Trim the large stems from the chard (either completely if they are very large, or just the back sides if not too large – remember you’re looking for bundle wrappings). Add chard leaves to boiling water and cook briefly until tender, removing carefully with a slotted spoon to dry flat on tea towels. Blot dry and cool completely.
Add the rice to the same pot once the chard’s out and cook, stirring occasionally until rice is tender, about 15 minutes.
Meanwhile, whisk the cheese, egg yolk, lemon zest and juice in a small bowl.
When the rice is tender, drain and return it to the pot. Stir in the egg mixture, coating the rice evenly. Add a tablespoon of butter, cover the pot and set aside for a minute. Then stir to distribute the melted butter and add salt to taste. Cool a bit.
Place about 1/3 cup of the rice mixture in the center of each chard leaf (adjusting obviously according to leaf size), folding up to make a neat bundle. (You can do all this ahead of time and then hold bundles until just before this last bit.)
Heat 3ish tablespoons of butter in a large skillet over medium high heat. Add sage and crisp lightly, then remove sage to paper towels. Add the chard bundles to the butter in the skillet, seam side down and brown gently on both sides. Transfer to a serving platter and sprinkle with sage leaves before serving.
SWEET POTATO, RED ONION & FONTINA TART
This came from a magazine I’d been disappointed the whole year I’ve received it, “Eating Well”. But this tart was so beautiful and appealing and we followed the recipe pretty exactly and it came out perfectly. It helped to have a detail-oriented nine-year old girl to arrange the vegetables, as well as a committee to decide exactly where they should go. I learned with this recipe that my V-slicer was NOT made to cut raw sweet potatoes. Bent prongs. This was a great part of our meal (and excellent left over for lunch) but I would also make it as a vegetarian meal itself, with a salad on the side.
¾ cup walnut pieces
1 ¼ cups whole wheat pastry flour
1 ¼ cups all purpose flour
2 - 3 tablespoons chopped fresh thyme and/or rosemary
salt and pepper
½ cup olive oil, plus more
7 tablespoons ice water
1 ½ lbs. sweet potatoes, peeled, sliced into ¼ inch thick rounds
1 ½ cups thinly sliced red onion (1 large)
1 cup fontina cheese, shredded
1 large egg white, beaten with a bit of water
Pulse the walnuts in a food processor until finely ground. Add the flours, 2 tablespoons of herbs, and about ¾ teaspoon each of salt and pepper and pulse until combined. Add ½ cup olive oil and water and process until it begins to form a ball – dough will seem wetter than most pastry doughs. Remove from processor and form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 15 minutes.
Toss together sweet potatoes, 1 tablespoon oil, some salt and pepper on a baking sheet. Toss onions on a smaller baking sheet with another drizzle of oil. Roast for 10 minutes at 425 degrees. Remove to cool and reduce oven to 375.
Place dough disk on a floured work surface or silicone mat, with parchment paper on top. Roll out to a 15-inch circle, adding flour to prevent sticking if necessary. Flip over and transfer to a baking sheet, with the parchment paper on the bottom. Leaving a 2 inch border, sprinkle the cheese evenly over the crust. Arrange the sweet potatoes and onions in a bull’s eye pattern, with larger potato circles on the outer ring, then a ring of onions, and an inner ring of smaller potatoes.
Fold the outer rim of the crust up and over, pleating. The filling will not be completely covered. Brush the crust with the egg wash. Drizzle vegetables with a bit more oil and sprinkle with the remaining herbs.
Bake until lightly browned on the edges, and vegetables can be easily pierece with a fork (recipe said 50 minutes, but ours was done in 30). Cool 10 minutes before serving.
¾ cup walnut pieces
1 ¼ cups whole wheat pastry flour
1 ¼ cups all purpose flour
2 - 3 tablespoons chopped fresh thyme and/or rosemary
salt and pepper
½ cup olive oil, plus more
7 tablespoons ice water
1 ½ lbs. sweet potatoes, peeled, sliced into ¼ inch thick rounds
1 ½ cups thinly sliced red onion (1 large)
1 cup fontina cheese, shredded
1 large egg white, beaten with a bit of water
Pulse the walnuts in a food processor until finely ground. Add the flours, 2 tablespoons of herbs, and about ¾ teaspoon each of salt and pepper and pulse until combined. Add ½ cup olive oil and water and process until it begins to form a ball – dough will seem wetter than most pastry doughs. Remove from processor and form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 15 minutes.
Toss together sweet potatoes, 1 tablespoon oil, some salt and pepper on a baking sheet. Toss onions on a smaller baking sheet with another drizzle of oil. Roast for 10 minutes at 425 degrees. Remove to cool and reduce oven to 375.
Place dough disk on a floured work surface or silicone mat, with parchment paper on top. Roll out to a 15-inch circle, adding flour to prevent sticking if necessary. Flip over and transfer to a baking sheet, with the parchment paper on the bottom. Leaving a 2 inch border, sprinkle the cheese evenly over the crust. Arrange the sweet potatoes and onions in a bull’s eye pattern, with larger potato circles on the outer ring, then a ring of onions, and an inner ring of smaller potatoes.
Fold the outer rim of the crust up and over, pleating. The filling will not be completely covered. Brush the crust with the egg wash. Drizzle vegetables with a bit more oil and sprinkle with the remaining herbs.
Bake until lightly browned on the edges, and vegetables can be easily pierece with a fork (recipe said 50 minutes, but ours was done in 30). Cool 10 minutes before serving.
Thursday, October 15, 2009
BROCCOLI, FETA AND HERB BULGHUR SALAD
This started with an Epicurious recipe – for Bulghur with Herbs. But I added a lot more to make it a substantial dish. Morgan didn’t like the texture of the bulghur – but there are a few more tries for that. Audrey ate a few bits. I had it for lunch leftover several times. Very good, as the flavors had time to mingle.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
Monday, October 5, 2009
PESTO CALZONES
Of course, for Audrey, these turned into a “meat lovers” calzone, but Morgan and I enjoyed our sausage-veggie combos.
BASIL PESTO
HOMEMADE PIZZA DOUGH #2
corn meal
olive oil
Filling suggestions:
sliced or diced salami
crumbled and cooked sweet Italian sausage
Mozzarella or other shredded cheese
sautéed bell peppers, onions, mushrooms
roasted or sun-dried tomatoes or quartered cherry tomatoes
Form the Pizza Dough into 5 rough squares and arrange on a couple of baking sheets prepared with a light dusting of corn meal. Poll or make a checklist for your dinner guests as to what they’d like in their calzones.
Spread the pesto on the top of each square of dough, then sprinkle the cheese, leaving a 1 inch border. Layer the other fillings on one side only, then fold over the other side to cover. Roll the edges up together, pinching them in at the end. Brush lightly with olive oil and bake at 425 degrees until browned, 15 – 20 minutes.
BASIL PESTO
HOMEMADE PIZZA DOUGH #2
corn meal
olive oil
Filling suggestions:
sliced or diced salami
crumbled and cooked sweet Italian sausage
Mozzarella or other shredded cheese
sautéed bell peppers, onions, mushrooms
roasted or sun-dried tomatoes or quartered cherry tomatoes
Form the Pizza Dough into 5 rough squares and arrange on a couple of baking sheets prepared with a light dusting of corn meal. Poll or make a checklist for your dinner guests as to what they’d like in their calzones.
Spread the pesto on the top of each square of dough, then sprinkle the cheese, leaving a 1 inch border. Layer the other fillings on one side only, then fold over the other side to cover. Roll the edges up together, pinching them in at the end. Brush lightly with olive oil and bake at 425 degrees until browned, 15 – 20 minutes.
Thursday, September 10, 2009
HEIRLOOM TOMATO SALAD WITH CHEESE-NUT TOASTS
This is from Jack Bishop’s A YEAR IN A VEGETARIAN KITCHEN. Kind of a variation on BRUSCHETTA, but this was wonderfully rich and can only be made with very flavorful tomatoes. He called for walnuts and pecorino, I made it with pecans and parmesan. I also added the olive oil to the toasting process.
about 2 lbs. heirloom tomatoes, cut into largish bite-sized chunks
palmful of chopped parsley, oregano and/or thyme
1 – 2 teaspoons red wine vinegar
olive oil
salt and pepper
1/3 cup pecans (or walnuts), very finely chopped
1 small garlic clove, minced or pressed to a paste
about 4 thick slices of crusty bread (we used a sourdough boule from TJ’s)
½ cup freshly grated parmesan (or pecorino) cheese
Put the tomatoes and herbs in a large bowl. Drizzle with about a tablespoon of olive oil and the vinegar and sprinkle with salt and pepper to taste. Toss gently to combine – adjust seasonings as necessary.
Put an oven rack in the top position and heat the broiler. Stir together walnuts, garlic, 3 tablespoons of olive oil and salt and pepper to taste in a small bowl. Brush both sides of the bread slices with olive oil, place on a baking sheet and toast under the broiler until golden brown on one side – watch carefully, this will go fast! Flip and toast lightly on the second side. Remove from oven and spoon the walnut mixture on the second side. Sprinkle cheese on top and return to the broiler – for a short time! – and toast until the bread is crisp and the cheese is melted.
To serve, divide the salad among four plates. Place the toast on the side and serve. (I think James and I ate the whole thing.)
about 2 lbs. heirloom tomatoes, cut into largish bite-sized chunks
palmful of chopped parsley, oregano and/or thyme
1 – 2 teaspoons red wine vinegar
olive oil
salt and pepper
1/3 cup pecans (or walnuts), very finely chopped
1 small garlic clove, minced or pressed to a paste
about 4 thick slices of crusty bread (we used a sourdough boule from TJ’s)
½ cup freshly grated parmesan (or pecorino) cheese
Put the tomatoes and herbs in a large bowl. Drizzle with about a tablespoon of olive oil and the vinegar and sprinkle with salt and pepper to taste. Toss gently to combine – adjust seasonings as necessary.
Put an oven rack in the top position and heat the broiler. Stir together walnuts, garlic, 3 tablespoons of olive oil and salt and pepper to taste in a small bowl. Brush both sides of the bread slices with olive oil, place on a baking sheet and toast under the broiler until golden brown on one side – watch carefully, this will go fast! Flip and toast lightly on the second side. Remove from oven and spoon the walnut mixture on the second side. Sprinkle cheese on top and return to the broiler – for a short time! – and toast until the bread is crisp and the cheese is melted.
To serve, divide the salad among four plates. Place the toast on the side and serve. (I think James and I ate the whole thing.)
Wednesday, August 26, 2009
TOMATO GOAT CHEESE TART WITH ROSEMARY CRUST
From a new cookbook for me, A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop. But I’ve loved his VEGETABLES EVERY DAY for years, so I knew this would be good. This tart was fantastic. Both James and Morgan and I really really loved it and Audrey liked the crust. I subbed ww pastry flour for the all-purpose. If you don’t have that, try half and half with white and ww.
ROSEMARY CRUST
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 teaspoon fresh minced rosemary
1 stick chilled butter, cut in pieces
4 – 5 tablespoons ice water
FILLING
6 oz. fresh goat cheese, softened
3 – 6 medium tomatoes, cored, sliced crosswise ¼ inch thick and blotted between layers of paper towels (let them sit and then press down to get out a good deal of the juice – some of the seeds will also stick to the towels which is good)
olive oil
salt and pepper
chiffonade of basil?
Place the flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add water one tablespoon at a time, pulsing in between. After 4 tablespoons, process for a few seconds and pinch to see if it comes together. If not, add more water and continue to test. Once dough stays together when pinched, transfer to a lightly floured work surface and knead briefly to form a smooth ball. Flatten into a disk and wrap in plastic. Chill for 1 hour – 2 days.
Preheat oven to 375. Unwrap chilled dough and roll into a 12 inch circle on a lightly floured surface. Lay over a 10 inch tart pan with a removeable bottom, smushing the dough into the sides a bit. Fold excess over and in, pressing lightly to smooth out edges. Prick all over with a fork.
ROSEMARY CRUST
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 teaspoon fresh minced rosemary
1 stick chilled butter, cut in pieces
4 – 5 tablespoons ice water
FILLING
6 oz. fresh goat cheese, softened
3 – 6 medium tomatoes, cored, sliced crosswise ¼ inch thick and blotted between layers of paper towels (let them sit and then press down to get out a good deal of the juice – some of the seeds will also stick to the towels which is good)
olive oil
salt and pepper
chiffonade of basil?
Place the flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add water one tablespoon at a time, pulsing in between. After 4 tablespoons, process for a few seconds and pinch to see if it comes together. If not, add more water and continue to test. Once dough stays together when pinched, transfer to a lightly floured work surface and knead briefly to form a smooth ball. Flatten into a disk and wrap in plastic. Chill for 1 hour – 2 days.
Preheat oven to 375. Unwrap chilled dough and roll into a 12 inch circle on a lightly floured surface. Lay over a 10 inch tart pan with a removeable bottom, smushing the dough into the sides a bit. Fold excess over and in, pressing lightly to smooth out edges. Prick all over with a fork.
Thursday, August 13, 2009
MEDITERRANEAN VEGETABLE CHEESY PIE
or. "throw in all the cheese from the fridge" pie. This was from a SELF recipe, which started out all “healthy” and “low-fat” but I sure fixed that. I had forgotten to use some great potatoes (from Weiser Family farms of course) when we had people over the night before, and wanted to do a summery version of CHARD FETA PIE. Found this recipe and changed it up a bit. James was skeptical when I told him what I was going to do, but he actually loved it, said so several times, and ate several pieces. Then he noticed that I'd colored my hair. Hey, something is up. It was really good leftover as well (heated in a toaster oven, microwaving would ruin the potatoes). Morgan liked it.
2 – 3 medium, good quality potatoes, scrubbed, skins on
olive oil
medium red onion
1 – 2 cloves garlic, minced
½ pint mushrooms, sliced
2 medium zucchini
3 eggs
¼ cup fresh thyme and oregano (or whatever) chopped
¾ cup of some soft cheese (I literally mixed together goat, cream cheese and sour cream to use them all up. ricotta would also work)
½ cup feta cheese, chunked
½ pint cherry tomatoes, sliced
1 cup grated hard cheese (I used gruyere, cheddar and parmesan)
Preferably using a mandolin, slice the potatoes very fine, place them in a sieve and toss with salt. Allow to sit and drain for about 10 minutes while you chop other things. Dry and layer in the bottom of a buttered pie pan. Brush with olive oil and bake at 350 degrees for 15 – 20 minutes, until potato crust is cooked through and beginning to brown. Remove from oven and set aside.
Meanwhile, slice zucchini with mandoline, salt, drain, dry. Slice onion thinly with mandoline as well. Cook onion in a sauté pan in some olive oil, until softened. Add garlic and cook one minute. Add mushrooms and zucchini and sauté until cooked through. Remove from heat.
In a bowl, beat eggs and herbs, then beat in soft cheeses, then feta. Spoon vegetable mixture into pie plate over potato crust. Pour egg mixture over top. Place sliced tomatoes over top. Bake 30 – 35 minutes until egg is set and a knife inserted into center comes out clean. Sprinkle hard cheese on top and return to oven for about 5 more minutes, until cheese melts. Cut into wedges and serve immediately, with a nice green salad.
2 – 3 medium, good quality potatoes, scrubbed, skins on
olive oil
medium red onion
1 – 2 cloves garlic, minced
½ pint mushrooms, sliced
2 medium zucchini
3 eggs
¼ cup fresh thyme and oregano (or whatever) chopped
¾ cup of some soft cheese (I literally mixed together goat, cream cheese and sour cream to use them all up. ricotta would also work)
½ cup feta cheese, chunked
½ pint cherry tomatoes, sliced
1 cup grated hard cheese (I used gruyere, cheddar and parmesan)
Preferably using a mandolin, slice the potatoes very fine, place them in a sieve and toss with salt. Allow to sit and drain for about 10 minutes while you chop other things. Dry and layer in the bottom of a buttered pie pan. Brush with olive oil and bake at 350 degrees for 15 – 20 minutes, until potato crust is cooked through and beginning to brown. Remove from oven and set aside.
Meanwhile, slice zucchini with mandoline, salt, drain, dry. Slice onion thinly with mandoline as well. Cook onion in a sauté pan in some olive oil, until softened. Add garlic and cook one minute. Add mushrooms and zucchini and sauté until cooked through. Remove from heat.
In a bowl, beat eggs and herbs, then beat in soft cheeses, then feta. Spoon vegetable mixture into pie plate over potato crust. Pour egg mixture over top. Place sliced tomatoes over top. Bake 30 – 35 minutes until egg is set and a knife inserted into center comes out clean. Sprinkle hard cheese on top and return to oven for about 5 more minutes, until cheese melts. Cut into wedges and serve immediately, with a nice green salad.
FRESH TOMATO PASTA SAUCE WITH CHICKEN
This was inspired by a Gourmet recipe that involved no cooking of the tomatoes – so you can skip that part and just mix the hot cooked pasta with the fresh tomato mixture and serve. I like the intensity that cooking a bit adds. Either way, only make this with really fresh tomatoes – from the Farmer’s market or the garden. Even heirloom tomatoes from Whole Foods will have been picked too long ago. You can skip the chicken, but the whole thing made for a nice light summer dinner. And you’ll notice that I have yet again snuck in some zucchini – gotta use that stuff up. Audrey liked the pasta, but scraped off the tomatoes and claimed that “the greens stuff” -- the basil -- was a problem because it stuck to the roof of her mouth.
2 chicken breasts, cut into approximately 1 inch strips
¼ cup olive oil
¼ cup lemon juice
2 tablespoons lemon thyme (or thyme/oregano/marjoram), minced
1 small garlic clove, mashed into a paste with
3/4 teaspoon salt
1 – 3 lbs. tomatoes, cored, seeded and roughly chopped
2 small zucchini, grated
2 tablespoons fresh lemon juice
1 teaspoon sugar
pepper
1/ - ¾ lb. capellini pasta
½ cup fresh basil, chopped
parmesan cheese
Put chicken in a small bowl and toss with olive oil, juice, lemon thyme and some salt and pepper and let sit for 10 minutes or so.
Toss tomatoes in a medium bowl with garlic paste, zucchini, lemon juice, sugar and pepper to taste. Let stand for 10 minutes or so.
Heat a sauté pan (not non-stick) to medium high and add chicken, sautéing until browned and white all the way through. Remove chicken to a plate when cooked. You’ll probably have to do a couple of batches. Meanwhile bring a large pot of salted water to boil. Remove the sauté pan from the heat when you finish the chicken, but don’t wash it.
When the water is almost boiling, return the sauté pan to medium high heat and add the tomato mixture. Add the pasta to the boiling water. Cook the pasta according to directions (should be 3 – 4 minutes), simmering the tomatoes alongside, stirring occasionally. When pasta is al dente, drain it and then toss it in a large bowl with the tomato mixture and the basil. Serve with grated parmesan and chicken placed on top.
2 chicken breasts, cut into approximately 1 inch strips
¼ cup olive oil
¼ cup lemon juice
2 tablespoons lemon thyme (or thyme/oregano/marjoram), minced
1 small garlic clove, mashed into a paste with
3/4 teaspoon salt
1 – 3 lbs. tomatoes, cored, seeded and roughly chopped
2 small zucchini, grated
2 tablespoons fresh lemon juice
1 teaspoon sugar
pepper
1/ - ¾ lb. capellini pasta
½ cup fresh basil, chopped
parmesan cheese
Put chicken in a small bowl and toss with olive oil, juice, lemon thyme and some salt and pepper and let sit for 10 minutes or so.
Toss tomatoes in a medium bowl with garlic paste, zucchini, lemon juice, sugar and pepper to taste. Let stand for 10 minutes or so.
Heat a sauté pan (not non-stick) to medium high and add chicken, sautéing until browned and white all the way through. Remove chicken to a plate when cooked. You’ll probably have to do a couple of batches. Meanwhile bring a large pot of salted water to boil. Remove the sauté pan from the heat when you finish the chicken, but don’t wash it.
When the water is almost boiling, return the sauté pan to medium high heat and add the tomato mixture. Add the pasta to the boiling water. Cook the pasta according to directions (should be 3 – 4 minutes), simmering the tomatoes alongside, stirring occasionally. When pasta is al dente, drain it and then toss it in a large bowl with the tomato mixture and the basil. Serve with grated parmesan and chicken placed on top.
Thursday, August 6, 2009
TABOULI PLUS
This greek salad has always been a summer staple for me. I crave it (as well as BRUSCHETTA) when tomatoes are around, and especially when its too hot to really cook and heat up the kitchen. Cucumbers are traditional, but this time a tried a fresh from the garden zucchini in it to great effect. Great leftover as flavors have time to meld – make it a few hours before dinner if you can. Morgan likes it a lot, Audrey, not so much. I think you can find bulgur wheat at most stores now, and Whole Foods has it in bulk. You can also sub Israeli or regular couscous or other small grains.
¾ cup bulgur wheat
2 cups chopped flat leaf parsley
1 pint grape tomatoes, halved
1 small (as fresh as possible) zucchini, grated
2 – 4 green onions, white and light green parts, minced
1 – 4 cloves garlic, minced
1/2 cup fresh mint, chopped
3 tablespoons olive oil
zest and juice of one medium lemon
salt & pepper
Pour 1 ½ cups boiling water over bulgur with ¼ teaspoon salt in a medium bowl. Cover and let stand until tender, 20 – 30 minutes. If there’s still a lot of water, drain in a sieve, press out excess water.
Meanwhile, toss together remaining ingredients. Add drained bulgur to this mixture and fold together. Add salt and pepper to taste.
Serve on its own as a salad, as an accompaniment to HUMMUS and warm pita bread or HOMEMADE PITA CHIPS. This is also good with a bit of feta added, or diced grilled chicken or even avocado.
¾ cup bulgur wheat
2 cups chopped flat leaf parsley
1 pint grape tomatoes, halved
1 small (as fresh as possible) zucchini, grated
2 – 4 green onions, white and light green parts, minced
1 – 4 cloves garlic, minced
1/2 cup fresh mint, chopped
3 tablespoons olive oil
zest and juice of one medium lemon
salt & pepper
Pour 1 ½ cups boiling water over bulgur with ¼ teaspoon salt in a medium bowl. Cover and let stand until tender, 20 – 30 minutes. If there’s still a lot of water, drain in a sieve, press out excess water.
Meanwhile, toss together remaining ingredients. Add drained bulgur to this mixture and fold together. Add salt and pepper to taste.
Serve on its own as a salad, as an accompaniment to HUMMUS and warm pita bread or HOMEMADE PITA CHIPS. This is also good with a bit of feta added, or diced grilled chicken or even avocado.
Thursday, July 30, 2009
FIELD PEAS WITH SAUSAGES, GREENS(OR BEANS) AND TOMATOES
This is a recipe adapted from one in the current Bon Appetit. Black-eyed peas and their pink and purple relatives are called “field peas” where I grew up. I confess that James made most of this because I got distracted with a stray dog rescue, but I am pretty sure he followed the directions. I used less sausage than the recipe called for, and used sweet Italian rather than spicy Italian and Andouille. Those who like spicy would obviously prefer the latter choices. I think it would be good without the sausages at all, with a veg stock. Its just a great combination of summer lightness and a comfort food feeling – and an introduction to using fresh field peas – most of us have only had them canned, frozen or dried. They are fresh in the farmer’s markets here summer through early fall in various varieties, and you can by them in the shell or already shelled. But I like shelling peas (especially with kids). It’s very calming. Note: shell them the day that you buy them and they’ll store in the fridge for a week. We also subbed spinach for romano beans, which might take a few more minutes to cook which will change your cooking times.
1 tablespoon olive oil
1 pound fresh sweet Italian sausages (about 5)
1 small onion, chopped
3 garlic cloves, minced
3 cups chicken stock
1 ½ - 2 cups freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 11-ounce container shucked fresh black-eyed peas
big bunch of baby spinach, roughly chopped
and/or
12 ounces Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces
1 10-ounce container grape tomatoes
1 tablespoon minced fresh thyme
Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with a bit of salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans and/or spinach; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.
1 tablespoon olive oil
1 pound fresh sweet Italian sausages (about 5)
1 small onion, chopped
3 garlic cloves, minced
3 cups chicken stock
1 ½ - 2 cups freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 11-ounce container shucked fresh black-eyed peas
big bunch of baby spinach, roughly chopped
and/or
12 ounces Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces
1 10-ounce container grape tomatoes
1 tablespoon minced fresh thyme
Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with a bit of salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans and/or spinach; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.
Thursday, July 23, 2009
GRILLED RATATOUILLE WITH CHICKEN
Adapted from Bon Appetit via Epicurious. I had made some TSATZIKI so we used that as an additional sauce which was great. Feel free to sub whatever summer vegetables look good to you. Both the chicken and the vegetables were great leftover in salad and pasta!
Note: Chop all the vegetables so they are roughly the size of the cherry tomatoes
4 skinless boneless chicken breast halves
2 tablespoons lemon juice
olive oil
salt and pepper
big bunch of thyme (I used lemon thyme), leaves chopped
2 smallish zucchini
2 small yellow squash
2 small Japanese eggplant
1 red bell pepper
1 pint cherry tomatoes
1 pint crimini mushrooms
1 red onion, peeled, cut into wedges
Red or white wine vinegar
Marinade chicken breasts in olive oil to coat, lemon juice, half of the thyme and salt and pepper to taste for about 20 minutes. Prepare barbecue (medium-high heat). Grill chicken, covered, until cooked through and reserve.
Place the vegetables in a large bowl. Drizzle oil over them, sprinkle generously with salt and pepper; add the rest of the thyme and toss to coat. Grill vegetables, using a basket, in batches, until tender and slightly charred.
After removing vegetables to a serving platter, sprinkle with vinegar and add more salt and pepper to taste. Serve with sliced chicken.
Note: Chop all the vegetables so they are roughly the size of the cherry tomatoes
4 skinless boneless chicken breast halves
2 tablespoons lemon juice
olive oil
salt and pepper
big bunch of thyme (I used lemon thyme), leaves chopped
2 smallish zucchini
2 small yellow squash
2 small Japanese eggplant
1 red bell pepper
1 pint cherry tomatoes
1 pint crimini mushrooms
1 red onion, peeled, cut into wedges
Red or white wine vinegar
Marinade chicken breasts in olive oil to coat, lemon juice, half of the thyme and salt and pepper to taste for about 20 minutes. Prepare barbecue (medium-high heat). Grill chicken, covered, until cooked through and reserve.
Place the vegetables in a large bowl. Drizzle oil over them, sprinkle generously with salt and pepper; add the rest of the thyme and toss to coat. Grill vegetables, using a basket, in batches, until tender and slightly charred.
After removing vegetables to a serving platter, sprinkle with vinegar and add more salt and pepper to taste. Serve with sliced chicken.
FALAFEL
This was adapted from a couple of recipes on Epicurious, with reviewers advice taken as well, as I continued on the Greek theme. I sold this to my kids as “fried hummus balls” and it went over pretty well. Morgan chowed; Audrey said, “Oh, I like these, I had them at Lainey’s”. She ate quite a few bites before dumping them out and eating the pita bread. I think she thought they were meatballs. Oh well.
1 15 oz. can chickpeas, rinsed and drained
¼ cup onion, preferably sweet
2 - 4 cloves of garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1 teaspoon cumin
½ teaspoon coriander
pinch of chile powder
several shakes of paprika
1 egg
¼ cup cornmeal
olive or canola oil for frying
Pita bread
tahini or TSATZIKI sauce
lettuce, tomatoes or other accompaniments of choice
Put about half of the chickpeas in the bowl of a food processor and process until almost pureed. Add onions, garlic, herbs and egg and process until well mixed. Add the rest of the chickpeas and pulse until it forms a sticky paste. It should be a little bit chunky. Turn into a bowl and refrigerate, covered for a couple of hours.
Pour oil until it covers the bottom of a deep sauté pan. You can fill it a bit deeper if you want them more deep fried. Heat oil medium high. Form falafel dough into balls, about the size of a walnut and fry in the oil. Try one first. If it falls apart, stir some more cornmeal into the dough. After the tester, fry 6 – 8 at once, leaving a bit of space between them. Turn so that each side browns well and then remove to paper towels to drain. Serve hot or room temperature.
Meanwhile, heat the pitas in a warm oven. I served with halved cherry tomatoes and lettuce and tsatziki. Thinned tahini (sesame seed paste, available at TJ’s) is a good sauce as well. For lunch the next day, I warmed a few falafel balls in the toaster oven with a pile of leftover grilled veggies and a half a pita and that made a great sandwich as well.
Reviewers of this recipe have said that the dough keeps well in the refrigerator, for frying up later in the week.
1 15 oz. can chickpeas, rinsed and drained
¼ cup onion, preferably sweet
2 - 4 cloves of garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1 teaspoon cumin
½ teaspoon coriander
pinch of chile powder
several shakes of paprika
1 egg
¼ cup cornmeal
olive or canola oil for frying
Pita bread
tahini or TSATZIKI sauce
lettuce, tomatoes or other accompaniments of choice
Put about half of the chickpeas in the bowl of a food processor and process until almost pureed. Add onions, garlic, herbs and egg and process until well mixed. Add the rest of the chickpeas and pulse until it forms a sticky paste. It should be a little bit chunky. Turn into a bowl and refrigerate, covered for a couple of hours.
Pour oil until it covers the bottom of a deep sauté pan. You can fill it a bit deeper if you want them more deep fried. Heat oil medium high. Form falafel dough into balls, about the size of a walnut and fry in the oil. Try one first. If it falls apart, stir some more cornmeal into the dough. After the tester, fry 6 – 8 at once, leaving a bit of space between them. Turn so that each side browns well and then remove to paper towels to drain. Serve hot or room temperature.
Meanwhile, heat the pitas in a warm oven. I served with halved cherry tomatoes and lettuce and tsatziki. Thinned tahini (sesame seed paste, available at TJ’s) is a good sauce as well. For lunch the next day, I warmed a few falafel balls in the toaster oven with a pile of leftover grilled veggies and a half a pita and that made a great sandwich as well.
Reviewers of this recipe have said that the dough keeps well in the refrigerator, for frying up later in the week.
Wednesday, June 17, 2009
STUFFED CHICKEN BREASTS
This is one of those wonderful adaptable recipes from Bon Appetit. You could make it less complicated by using herbed or garlic goat cheese, or subbing blue cheese. Other possibilities for stuffing include sun-dried tomatoes or toasted nuts. You could skip the sauce, or make it more fancy by adding carmelized onions. You could also skip the breading to make it a bit less caloric. Audrey had the chicken tenders I made on the side, but Morgan and James loved it.
4 boneless chicken breast halves, skinned
1/2 cup goat cheese (about 4 ounces) at room temperature
2 green onions, thinly sliced (0ptional)
1 – 2 cloves garlic, minced
¼ cup fresh herbs, minced (basil, oregano, thyme, etc.)
Salt and freshly ground pepper
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted
1/4 cup butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper
For chicken:
Preheat oven to 350°F.
Combine cheese, onions, garlic and herbs in small bowl and reserve. Rinse and dry chicken, then pound between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Season with salt and pepper. Spread cheese mixture lengthwise over each chicken piece. Roll chicken up, starting at short side, into tight cylinders. Tuck ends in. Place chicken in 8-inch square baking dish (Can be prepared 4 hours ahead. Refrigerate.) I had some extra chicken bits after pounding which I set on the side for those who might not like the stuffing.
Brush chicken with beaten egg, then sprinkle bread crumbs on top, pressing in a bit. Pour 2 tablespoons melted butter over. Bake until cooked through, 20 – 30 minutes.
For sauce:
Melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Cut rolls of chicken crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, with sauce.
4 boneless chicken breast halves, skinned
1/2 cup goat cheese (about 4 ounces) at room temperature
2 green onions, thinly sliced (0ptional)
1 – 2 cloves garlic, minced
¼ cup fresh herbs, minced (basil, oregano, thyme, etc.)
Salt and freshly ground pepper
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted
1/4 cup butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper
For chicken:
Preheat oven to 350°F.
Combine cheese, onions, garlic and herbs in small bowl and reserve. Rinse and dry chicken, then pound between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Season with salt and pepper. Spread cheese mixture lengthwise over each chicken piece. Roll chicken up, starting at short side, into tight cylinders. Tuck ends in. Place chicken in 8-inch square baking dish (Can be prepared 4 hours ahead. Refrigerate.) I had some extra chicken bits after pounding which I set on the side for those who might not like the stuffing.
Brush chicken with beaten egg, then sprinkle bread crumbs on top, pressing in a bit. Pour 2 tablespoons melted butter over. Bake until cooked through, 20 – 30 minutes.
For sauce:
Melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Cut rolls of chicken crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, with sauce.
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