|
| |
| Heat oven to 400. Rub inside of 1.5 qt. shallow baking dish w garlic. Grease dish w half butter. Dry potatoes on paper towels.
Combine potatoes, 1 c of cheese, salt and pepper. Arrange in dish. Bring broth to boil. Pour over potatoes. Sprinkle w remaining
cheese and dot w butter. Bake 40-45 min or until tender. |
| Cheese, Swiss | 1.5 |
| c shredded |
| Stock | 1 |
| can beef |
| |
Potatoes |
4 |
|
large, sliced |
| Green Rice w Toasted Pine Nuts | Serves | 6 |
| In large, heavy saucepan, heat oil over high heat. Add rice and salt and
sauté for 3 min, stirring to coat evenly. Be careful not to burn the rice. Add boiling water, stir and cover tightly. Lower heat and cook 20 min. Turn off heat and let rice stand 5 min, covered. Chop
cilantro and basil and stir them into the rice along w the pine nuts. |
| Nuts, Pine | 0.5 |
| c lightly toasted |
| Pare and grate potatoes. Drain well in sieve, pressing out
excess liquid with spoon. Combine potatoes, onion, salt, pepper, baking powder and egg yolks in bowl. Beat whites until stiff in medium bowl; fold into potato mix. Heat oil in a large skillet until a small amount
of butter sizzles when dropped into it. Drop batter by large spoonfuls into hot oil.
Sauté pancakes until golden brown, turning once. Drain on paper toweling. Keep warm in oven turned to lowest setting until all are cooked. Serve w apple sauce. |
|
Brown beef and
sausage in oil w garlic and onion. Add tomatoes, tomato paste, wine,
basil, oregano, salt and pepper, and fennel seed. Boil, then simmer,
covered 2-3 hours. Cook pasta. Mix ricotta, eggs, parsley and nutmeg.
Layer pasta, meat, ricotta mix, mozzarella and parmesan. Repeat, Bake 1 hr
at 375. Let stand 15 min before serving. |
|
Pasta |
1 |
|
lb Lasagna
noodles |
|
Cheese,
Mozzarella |
1 |
|
lb, shredded |
|
Lasagna, Wild
Mushroom |
Serves |
6 |
|
Combine dried
cepes and water in saucepan. Simmer over medium till softened, about 30
min. Reduce to .5 c. Strain through cheesecloth, reserving liquid.
Coarsely chop drained cepes. Set aside. Heat 1 tsp oil in large skillet.
Add onions and garlic and cook until soft, about 7 min. Sauté chopped up
fresh mushrooms until they release their liquid. Combine w porcinis. Stir
in reduced broth. Simmer 15 min. Stir in thyme, salt and pepper. Preheat
oven to 350. Stir ricotta, sage and salt to reserved onions. Brush inside
of baking dish w remaining oil. Cover bottom w layer of noodles. Spread
half ricotta mix over the noodles. Sprinkle w 1T parmesan. Cover w half
mushroom mix. Repeat layers. Sprinkle w remaining Parmesan. Pour reduced
broth over all. Cover w foil. Bake until tender, about 1 hr |
|
Mushrooms, Cepes
(Porcini) |
4 |
|
oz dried |
|
Onion |
2 |
|
peeled and
minced |
|
Garlic |
2 |
|
cloves, peeled
& minced |
|
Mushrooms,
Portobello |
1.5 |
|
lb fresh |
|
Mushrooms |
0.5 |
|
lb, fresh,
chopped |
|
Pasta, Noodles |
12 |
|
lasagna,
parboiled |
Lasagna, Asparagus, Leeks, & Wild Mushrooms
Melt 2 T butter in heavy large skillet over medium heat. Add leeks. Cook until wilted, stirring often, about 4 min. Transfer to medium bowl. Melt remaining 2 T butter in same skillet. Add
asparagus, mushrooms and thyme. Sprinkle w salt and pepper. Saute until asparagus is crisp tender, stirring often about 4 min. Add to bowl w leeks and toss to mix. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 min. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 2 minutes. Remove from heat. Stir in nutmeg. Remove bay leaf. (Can be made up to this point up to 2 hours ahead and let stand at room temp) Preheat oven to 350. Spray 8x10 pan with non-stick spray. Place 1/5 of sauce in bottom of pan and top with
three noodles. Scatter 1/4 of vegetables over, then 1/5 f sauce, then 1/5 of cheese. Repeat 3 more times, drizzling remaining sauce and extra cheese over top layer. Cover with foil and bake until
noodles are tender, about 40 min. Uncover and bake until cheese begins to brown, about 8 min. Let stand at room temp 10 min before serving.
| Butter |
4 |
T |
| Leeks |
2 |
medium,
halved lengthwise, rinsed and sliced thinly |
| Asparagus |
1 |
lb
thick spears, cut on diagonal into 3/4" pieces |
| Mushrooms |
8 |
oz
shitake, stems removed, coarsely chopped (or morels or other wild
mushrooms) |
| Thyme |
2 |
tsp
chopped fresh |
| Heavy
Cream |
1.5 |
c |
| Stock |
3.5 |
c
chicken |
| Bay
Leaves |
1 |
|
| Flour |
3 |
T |
| Pasta,
Noodles |
1 |
9-oz
no-cook lasagna |
| Cheese,
Parmesan |
6 |
oz
grated |
Linguine al Carouso Serves
4
| In each of 4 heated bowls, combine 2 T ricotta, 2 tsp butter, 2T parmesan, 1T chives, and salt and pepper to taste. Cook and drain
linguine and divide it among bowls. Toss and sprinkle w additional parmesan if desired. |
| Cheese, Parmesan | 0.5 |
| c freshly grated |
| Chives | 0.25 |
| c freshly chopped |
|