Main Dishes
Spinach Soufflé
Dish it up!'s Nancy Nice
3 Tbs butter
4 Tbsp flour
1 cup scalded milk
4 eggs, separated into yolks and whites
1 additional egg white
2 tsp pureed cooked fresh spinach
1 tsp salt
Melt the butter in the top of a double boiler and then blend in the flour. Add the milk gradually, stirring constantly. When the sauce is thick, add the salt. Let the sauce cool while you beat the egg yolks until they are light and lemon colored. Pour the cream sauce over them, and then add the spinach and onion.
Let the mixture stand while you beat the egg whites until they are stiff, but still moist. Fold half the egg whites into the spinach cream mixture. Fold them in fairly well. Then fold in the other half of the egg whites lightly.
Pour the mixture into a greased soufflé dish or straight sided casserole dish and bake, uncovered at 375 degrees. Watch the soufflé carefully. In about a half hour, it should be puffed and browned. Take it out of the oven and serve immediately before it falls.
Calico Beans
Dish It Up!'s Susan Kelliher
1 large can oven-baked beans
1 medium can red kidney beans—drained1 medium can green lima beans
1 lb. Ground beef (optional)
¼ lb. Bacon, diced
¼ cup chopped onion
½ cup catsup
2Tbsp vinegar
1Tbsp prepared mustard
1 tsp. Salt
1 cup brown sugar
1 chopped green onion—optional
Mix all ingredients together and bake, covered for 1½ hours. Bake at 350 degrees.
Frittata
Dish It Up!'s Joanne Harding
(Makes 8 Servings)
3/4 cup chopped green pepper
1 1/2 cups sliced mushrooms
1 1/2 cups chopped zucchini
3/4 cup chopped onion
1 large clove garlic, minced
3 tablespoons oil
6 eggs beaten
1/4 cup light cream
1 lb. Cream Cheese, diced (you can use 1/2 lb if you prefer)
1 1/2 cups shredded cheddar cheese
2 cups cubed bread
1 tsp. salt
1/4 tsp. pepper
Sauté green pepper, mushrooms, zucchini, onion and garlic in oil until zucchini is crisp-tender. Cool slightly
Beat eggs with cream. Add cream cheese, cheddar cheese, bread, salt, pepper and sautéed vegetables. Mix well. Pour into greased 10-inch spring-form pan. Bake in pre-heated 350 degree oven for 1 hour or until set in center. Cool 10 minutes before cutting.
This recipe is from "The Bakery Lane Soup Bowl Cook Book" by Marge Mitchell & Joan Sedgwick.
Great Mac & Cheese!
Dish it up!'s Carol Marty
Vegetable oil
Kosher salt
1 pound elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon grated nutmeg
¾ pound fresh tomatoes (4 small)
1½ cups fresh white bread crumbs (5 slices, crusts removed)
Preheat oven to 375 degrees F. Drizzle oil into a large pot of boiling, salted water. Add macaroni and cook according to the package directions, 6-8 minutes. Drain well. Meanwhile, heat milk in small saucepan, but don’t boil. Melt 6 tablespoons of butter in large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add cooked macaroni & stir well. Pour into a 3 quart (9 x 13”) baking dish. Slice the tomatoes and arrange on top. Melt remaining 2 tablespoons of butter and combine with breadcrumbs. Sprinkle on top. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top.
NOTE: to make ahead, put mac & cheese in baking dish, cover, and refrigerate. Add tomatoes and crumbs just before putting in oven. Bake for 40-50 minutes or until brown and bubbly.
Garden Vegetable Gratin
Chef Jason Vickers—Private Chef
*Vegetables and cheeses may vary, but this recipe will provide some guidelines to get started
3 medium leeks or 2 medium sweet onions
2 zucchini
2 yellow summer squash
1eggplant
4 small to medium potatoes
1 bunch fresh spinach
fresh basil
fresh oregano
8 oz. nice parmesan cheese from marketplace
½ C bread crumbs
1 C olive oil
S&P
Set oven to 375
First, prepare the vegetables as follows:
Finely julienne (Jason will demonstrate) the onions or leeks. In a hot skillet, heat ¼ C of the olive oil and add onion. Sauté for about 5 minutes and remove the pan from the heat and the onions from the pan.
Cut the zucchini and summer squash on a long bias to create long oval shaped ‘coins’ and set them aside.
Cut eggplant into thin slices, brush sliced with a bit of olive oil, season lightly with salt and pepper and bake for about 7-10 minutes.
Set aside.
Slice and parboil the potatoes in well-salted water for about 7minutes.
Pick and rinse spinach.
Cut tomatoes into ‘coins and allow to drain for a few minutes.
Pick and roughly chop the herbs.
To assemble and cook:
In a tian, or baking dish, begin by adding the caramelized onion and spread it evenly along the bottom of the dish. Add the spinach in an even layer. Next arrange the vegetables, almost standing with a little lean, row by row overlapping them just at the edge to ‘fishscale’ them. Sprinkle a bit if the chopped herbs between rows. Season the dish. Combine the cheese and the bread crumbs and sprinkle the mixture over the top of the vegetables. Bake at 375 for about 40 minutes.
*This dish is even better the next day!
Gorgonzola Stuffed Pork Loin with Pear Sauce
Karen Binkhorst—Home Meals with Karen
Serves: 4
Prep Time: 30 minutes
Cook time: 60 minutes
1 ea 3lbs. Bone-in Pork Loin
1 tsp Salt
2 tsp Pepper
½ c Gorgonzola cheeses
½ c Walnuts
¼ c Cranberries, fresh or frozen
2 tbsp Shallots, sliced
2 ea Bosc pears, large, peeled, seeded and quartered
½ c Red wine
2 tbsp Parsley, minced
2 c Strong chicken stock
2 ft Butcher twine
Preheat oven to 425.
To prepare Pork Loin: Cut the pork loin almost off the bone. Mix the Gorgonzola, walnuts and cranberries together. Evenly place the cheese mix across the pork loin and close meat like a book, securing with butcher’s twine. Season with salt and pepper. Place pork loin in a large roasting pan. Scatter shallots, pears and red wine on and around the roast. Roast at 425 for 50 minutes. Remove the roast from the pan and let rest about 10 minutes before slicing.
White the pork rests, make the sauce. Skim the fat from the roasting pan. Place pan on a burner set on medium. Add the parsley, slightly frying. Deglaze with chicken stock, scraping all the goodies off the baking dish. Reduce by 1/2 and taste for seasoning.
Cut twine from the pork roast and slice into chops. Spoon Sauce on top.
Spiced Chicken Tagine with Basmati Rice
Chef Jason Vickers—Private Chef
4 chicken thighs
4 chicken legs
4 garlic cloves, peeled
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon spicy paprika
1/2 teaspoon cumin
3 tablespoons olive oil
1 large onion, grated and drained
1/2 teaspoon saffron, or to taste
3 cups chicken stock
3 preserved lemons. rinsed
1 1/2 cup greens olives, preferably picholine
Juice of two lemons
Wash the chickens and dry with absorbent paper towels. Place the garlic cloves, salt, pepper, gingers, spicy paprika, and cumin in a food processor or mortar and pestle and grind to form a paste. Add the olive oil in a thin stream. Rub the chicken with the spice mixture and let rest in the refrigerator for 4 hours, or overnight. Heat a small heavy-bottomed saucepan and toast the saffron for about a minute or until the fragrance is released. Let cool and grind in a mortar and pestle or spice grinder. Set aside.
Heat a heavy-bottomed medium Dutch oven over medium-high heat. Add the chicken with the oil that clings to them and brown until golden, about 3 minutes on each side. Add the grated onion and saffron, and cook, stirring often, for 3 minutes. Add the chicken stock and bring to a boil. Lower heat to maintain a simmer. Cook, covered, for 15 minutes. While the chicken cooks, rinse the olives and pit them if desired. Rinse the preserved lemons and quarter. Add to the chicken and continue cooking for 10 minutes or until the chicken is tender. Uncover and continue cooking for 10 minutes or until the sauce is slightly reduced. Transfer the chicken with the olives and lemons to a serving platter. Keep warm. Bring the sauce to a boil over high heat and add the lemon juice. Cook until reduced, about 3 minutes. Pour over chicken and rice.
Simple Basmati Rice:
2 cups Basmati rice
3/4 teaspoon salt
1 tablespoon clarified butter (ghee)
4 bay leaves
2 2/3 cup water
1. Pick the rice over and place in a bowl. Wash in several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for half an hour. Drain thoroughly.
2. Combine the rice, salt, butter and 2 2/3 cup water in a heavy large saucepan. Bring to a boil; cover with a tight-fitting lid, lower heat and simmer for 20 minutes. Lift the lid, fluff gently but quickly with a fork and cover again. Cook for 5 to 10 minutes or until tender.
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