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Posts Tagged ‘Casserole’

English: "Holyland" brand matzah, ma...

“Holyland” brand matzah, machine-made in Jerusalem and purchased at Trader Joes in the United States (Photo credit: Wikipedia)

Tonight which as you know is unlike any other night or if you don’t, you can check out a previous blog of mine https://pbenjay.wordpress.com/2010/03/30/why-is-this-night-different-from-all-other-nights/.  Anyway tonight we are going to my sister-in-law’s home for a Seder dinner.  It will of course be a feast, and being the balabusta  she is, she is cooking a very traditional meal as well as adding vegetarian dishes for the one or two non-meat eaters in the group.  And by group I mean she is seating and serving 11 people tonight!

I asked what I could bring and was assigned an asparagus dish.  I’m going to make a room temperature asparagus platter with an egg sauce on top.  If I haven’t already posted this recipe previously, I will tomorrow.  It was a traditional Easter Sunday dinner side in my family for years.

And then if I can organize myself, I plan to make some Matzo Crack!  This is a surprise addition to the meal.  Naturally Stacey, our hostess, who is size 2 is planning on serving strawberries and cream for dessert, something light and moderately healthy.  I, on the other hand, am hoping for the taste of chocolate and in keeping with the holiday tradition of no leavened bread, I’m going to make chocolate toffee matzoh! 

So simple to do (they say) and since I’m posting this prior to actually making it, I can’t attest to that but I do believe this is not going to be difficult at all.

4-5 pieces of matzo

1 cup firmly packed dark brown sugar

1 cup ( 2 sticks) unsalted butter

1 cup bittersweet chocolate or semi-sweet chocolate bits

Toppings as desired

Preheat oven to 375º

Line baking sheet with aluminum foil and/or parchment paper.  Place matzo in one layer on baking sheet, breaking it when necessary to fill pan complexly.

In large sauce pan, melt the butter and brown sugar together over medium heat, stirring constantly.  Once mixture reaches a boil, continue to cook for additional 3 minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.  Remove from heat and pour over matzo, spreading evenly with a heat proof spatula.

Put the pan in the oven, then immediately turn the heat down to 350 degrees.  Bake for 15 minutes, watching to make sure it doesn’t burn.  If it looks like it is starting to burn, turn heat down to 325 degrees.

After 15 minutes, the toffee should have  bubbled up and turned a rich golden brown.  Remove from the oven and immediately sprinkle the chocolate over the pan.  Let sit for 5 minutes and then spread the now-melted chocolate evenly with a spatula.

You can leave as it is or add a topping such as sea salt or toasted nuts.  Let cool completely, then break into smaller pieces and store in airtight container.

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Mushrooms near the composte

Mushrooms

Whenever we’re at the Shore I seem to cook much more than I do in NYC.  Perhaps it’s because I love to grocery shop here at my favorite market – Wegman’s!  Or maybe it’s because I have a real kitchen in my cottage and not the typical Manhattan work space.  Or maybe it’s not so easy to grocery shop in New York because I have to carry all my groceries home and/or have Peter tag along to carry a few bags or take my little red grocery cart and pile my bags in that.  But above all, one cannot deny how easy it is to eat out or order in any night of the week in The City.  BUT tonight we feasted on a savory Mushroom Lasagna and sautéed broccoli with garlic – A delicious vegetarian version of Italian food staple.

2 # mixed mushrooms – sliced uniformly (I used Shitake, Portobello, white, and Baby Bello)

1 onion medium dice

2 garlic cloves minced

2 TBS butter

1 TBS olive oil

1 heaping TBS of chopped rosemary

1 1/2 cups of whipping cream

2 cups of radicchio, cored and sliced

1 3/4 cups grated cheese

6 sheets of lasagna sheets (fresh lasagna noodles come in wide sheets)

Salt and pepper

Preheat oven 375 degrees

Melt butter and add olive oil and chopped onions. Saute over med-low heat till onions are soft and translucent but not brown.  Add in minced garlic and rosemary and cook stirring a minute or two till garlic is fragrant.  

Add mushrooms and 3/4 tsp salt and some pepper.  Increase heat to medium and cook mushrooms till soft 10-15 minutes.  Add cream and bring to a simmer 2-3 minutes.  Adjust seasonings.  Don’t make sauce too thick or there won’t be enough liquid to cook noodles.  

In a 9 x 13 baking dish, put 1/2 cup of the mushroom mix on the bottom.  Top with 2 lasagna sheets, then 1 cup of mushroom mix, 1 cup of radicchio and 1/2 cup of grated cheese.  Repeat.  

Top 3rd layer of noodles with all remaining mixture and 3/4 cup cheese.  Bake uncovered 35-45 minutes – Cool 5 minutes.

 

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Whole green beans in a carton

Image via Wikipedia

Every year I’ve made “the” green bean-mushroom soup-onion ring casserole; known in my house as “the white-trash casserole”.  My children are so descriptive… NOT this year!! What I’m making is a  sophisticated adult version à la Martha. I think it’s going to be great and it’s heart-healthy too.

Green Beans with Creamy Mushrooms and Shallots

1 3/4 lb green beans trimmed

1 TBS plus 1 1/2 tsp olive oil

2 large shallots, thinly-sliced (1/2 cup)

3/4 cup low sodium chicken broth

2 tsp cornstarch

8 oz cremini mushrooms, trimmed, sliced to 1/8″ thick

1/3 cup 2 percent Greek yogurt

Coarse salt and ground pepper

Bring large pot of water to boil.  Blanch beans until tender, about 6 minutes.  Drain.

Meanwhile, heat 1 1/2 tsp oil in a large non-stick skillet over MEDIUM heat.  Cook shallots, stirring occasionally, until tender and just starting to brown, 3 – 4 minutes.  Transfer shallots to a small bowl, and wipe skillet clean with  paper towel.

Whisk together stock and cornstarch.  Heat remaining tablespoon of oil in skillet over HIGH heat.  Cook mushrooms, stirring occasionally until golden brown, about 6 minutes.  Reduce heat to low, add shallots.  Whisk in stock mixture. Cook until thick, about 3 minutes more.  Remove from heat.  Stir in yogurt and 1/2 tsp salt; season with pepper.  Toss in beans.  Serve warm.


 

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