From "The Best American Recipes 2002-2003"
Original source, "The Gastronomy of Italy" by Anna del Conte
2 lbs. idaho or russet potatoes, scrubbed
7 T. milk
5 T. unsalted butter
1/2 c. fresh parmesan, grated
Salt and Pepper
Small grind of nutmeg
2 XL eggs
1 XL egg yolk
6 oz. fresh mozzarella, sliced
2 1/2 oz. prosciutto, sliced
2 1/2 oz. mortadella or salami, sliced
________________________________________
For the Pan and Topping
4 T. unsalted butter
4-5 T. dry bread crumbs
In a large saucepan of boiling water, cook the potatoes in their skins until you can easily pierce through to their middles with the blade of a small knife. Meanwhile, preheat oven to 400°
Drain the potatoes and peel them as soon as they are cool enough to handle. Pass the potatoes through a ricer over the pan in which they were cooked.
In a small saucepan, heat the milk and add to the potatoes with the butter. Beat well and add the parmesan, 1/2 t. salt, pepper to taste, and nutmeg. Add the eggs and egg yolk and mix thoroughly.
Butter an 8" springform cake pan and cover the buttered surface with some of the bread crumbs. Spoon half of the potato mix. into the pan and cover with the mozzarella, prosciutto and mortadella (or salami). Spoon the rest of the potatoes over the top. Dot with the remaining butter and sprinkle very lightly with remaining bread crumbs.
Bake the potato cake for 20-30 minutes until it is brown on top and hot in the middle.
Let the cake stand for 10 minutes before unmolding and serving.
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Wednesday, August 22, 2007
Thursday, April 19, 2007
Ya Ya's Moussaka
Yield: 6 to 8 servings
For the eggplant and potatoes:
2 large eggplants, sliced into 1/4-inch thick rounds
2 large potatoes, peeled and slice into 1/4-inch rounds
Salt
Pepper
Olive oil
For the lamb-tomato sauce:
1 pound ground lamb
1 large onion, medium diced
2 tablespoons minced garlic
Salt & Freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 cup red wine
4 cups tomatoes, peeled, seeded and diced
For the Bechamel: 4 tablespoons butter
4 tablespoons flour
4 cups milk
1/4teaspoon freshly grated nutmeg
1/4 cup lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Salt & freshly ground black pepper
To Finish:
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
For the Eggplant and Potatoes:
Season the eggplant and potatoes with salt and pepper. Add 1/2 inch of oil to a large skillet and heat. When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side. Remove the potatoes to a paper towel lined plate. Replenish the oil so there is still 1/2 inch in the bottom of the pan. Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side. Add more oil as necessary. Remove the eggplant from the pan and place on a paper towel lined plate.
For the Lamb Tomato Sauce mixture:
Place a saute pan on the stove over medium high heat. When the pan is hot, add the ground lamb. Saute the ground lamb for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 more minutes. Deglaze the pan with red wine. Cook over medium high heat until the red wine has reduced by half, about 10 minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool completely.
For the Bechamel:
In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool.
To finish:
Preheat the oven to 350 degrees. Sprinkle the bottom of a 9x13 inch-baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the lamb tomato sauce mixture over the potatoes. Spread 1/3 of the bechamel sauce over the lamb mixture. Top the bechamel with another layer of eggplant and another layer of potatoes. Top with the remaining lamb mixture. Place one more layer of eggplant and potatoes over the lamb mixture. Top with the remaining bechamel. Sprinkle with the remaining breadcrumbs and the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with mint and parsley.
For the eggplant and potatoes:
2 large eggplants, sliced into 1/4-inch thick rounds
2 large potatoes, peeled and slice into 1/4-inch rounds
Salt
Pepper
Olive oil
For the lamb-tomato sauce:
1 pound ground lamb
1 large onion, medium diced
2 tablespoons minced garlic
Salt & Freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 cup red wine
4 cups tomatoes, peeled, seeded and diced
For the Bechamel: 4 tablespoons butter
4 tablespoons flour
4 cups milk
1/4teaspoon freshly grated nutmeg
1/4 cup lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Salt & freshly ground black pepper
To Finish:
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
For the Eggplant and Potatoes:
Season the eggplant and potatoes with salt and pepper. Add 1/2 inch of oil to a large skillet and heat. When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side. Remove the potatoes to a paper towel lined plate. Replenish the oil so there is still 1/2 inch in the bottom of the pan. Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side. Add more oil as necessary. Remove the eggplant from the pan and place on a paper towel lined plate.
For the Lamb Tomato Sauce mixture:
Place a saute pan on the stove over medium high heat. When the pan is hot, add the ground lamb. Saute the ground lamb for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 more minutes. Deglaze the pan with red wine. Cook over medium high heat until the red wine has reduced by half, about 10 minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool completely.
For the Bechamel:
In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool.
To finish:
Preheat the oven to 350 degrees. Sprinkle the bottom of a 9x13 inch-baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the lamb tomato sauce mixture over the potatoes. Spread 1/3 of the bechamel sauce over the lamb mixture. Top the bechamel with another layer of eggplant and another layer of potatoes. Top with the remaining lamb mixture. Place one more layer of eggplant and potatoes over the lamb mixture. Top with the remaining bechamel. Sprinkle with the remaining breadcrumbs and the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with mint and parsley.
Tuesday, March 27, 2007
Corn Casserole
D CORN CASSEROLE
Book: Steve' diabetic recipe book
Chapter: CASSEROLE
FILLING DISH. SERVE WITH A SMALL AMOUNT OF A SPICY SAUSAGE LIKE CHORIZO.
Serves: 8
2 15-ounce cans cream style corn
8 ounces cheddar cheese, shredded
4 ounces chopped green chili peppers, drained
1/2 cup finely chopped onions
1 cup milk
2 eggs, beaten
1 cup yellow cornmeal
1 1/2 teaspoons garlic powder (don't use fresh garlic, it bitters in this dish)
1/2 teaspoon baking soda
8 ounces chorizo sausages serve on side or bake in casserole
Combine first 6 ingredients in a large bowl.
Combine dry ingredients in another bowl. Add to corn mixture.
Pour into a lightly greased 11 X 7 X 1 1/2 inch baking dish.
Bake at 350 degrees for 50 minutes. Test with knife in center.
Makes 8 servings.
NUTRITION FACTS
Amount Per Serving
Calories 365 Calories from Fat 202
% Daily Value*
Total Fat 23g 35%
Cholesterol 100mg 33%
Sodium 1242mg 52%
Total Carbohydrate 28g 9%
Dietary Fiber 5g 20%
Sugars 7g
Protein 10g
Vitamin A 10% Vitamin C 11%
Calcium 21% Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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