prep time: tbd
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts
4.04.2014
12.24.2012
swordfish with brussels spouts
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
salt
pepper
lemon half for seasoning
4 swordfish steaks
steps:
1. light a grill for cooking fish. meanwhile, set a large, heavy pan over medium heat. add ham and brown on all sides, about 5 minutes. set ham aside.
2. add 2 tablespoons oil to pan with ham drippings. turn up heat to medium-high and add brussels sprouts. shake pan, arranging sprouts so cut sides face down. cook, undisturbed, until blackened, about 5 minutes.
3. add butter and sorghum syrup to pan with ssprouts. stir until butter melts and sauce comes together and coats sprouts, about 1 minute. take pan off heat and stir in reserved ham and herbs. season with slat, pepper and squeeze of lemon juice.
4. season both sides of sish with a good amount of salt and pepper. grill fish over medium heat to medium doneness, 3 - 4 minutes per side. serve fish with sprouts and ham.
- wall street journal, october 2012
cook time: tbd
servings: 4
ingredients:
1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
salt
pepper
lemon half for seasoning
4 swordfish steaks
steps:
1. light a grill for cooking fish. meanwhile, set a large, heavy pan over medium heat. add ham and brown on all sides, about 5 minutes. set ham aside.
2. add 2 tablespoons oil to pan with ham drippings. turn up heat to medium-high and add brussels sprouts. shake pan, arranging sprouts so cut sides face down. cook, undisturbed, until blackened, about 5 minutes.
3. add butter and sorghum syrup to pan with ssprouts. stir until butter melts and sauce comes together and coats sprouts, about 1 minute. take pan off heat and stir in reserved ham and herbs. season with slat, pepper and squeeze of lemon juice.
4. season both sides of sish with a good amount of salt and pepper. grill fish over medium heat to medium doneness, 3 - 4 minutes per side. serve fish with sprouts and ham.
- wall street journal, october 2012
7.13.2012
ham and gruyere croissants
prep time: 3 hours
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
1.18.2012
turnip gratin
prep time: tbd
cook time: 1 hour
servings: 4 - 6
ingredients:
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 quart cold milk + more as needed
1 bay leaf
1 ounce dry-cured ham - in 1 or 2 slices, optional
1 or 2 small onions - peeled
2 cloves
salt
pepper
nutmeg
2 1/2 pounds white turnips - peeled and sliced about ⅛ inch thick
1 cup white breadcrumbs
steps:
1. melt the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 minute. add the cold milk all at once and immediately whisk the combination smooth, covering the entire bottom of the pan. stir continuously, switching to a wooden spatula or spoon and still covering the whole bottom, until the mixture thickens and starts to bubble.
2. lower the heat, and add the bay leaf, ham, and the onion stuck with the cloves. cook at a steady low bubble for at least 30 minutes, stirring occasionally across the whole bottom of the pan. place a heat diffuser beneath the pan if necessary to keep the sauce at a bare bubble and prevent sticking and browning.
3. remove the bay leaf, ham, onion, and cloves. taste and season well with salt and pepper and add a few gratings of nutmeg. if necessary, thin the béchamel with milk to an easily pourable consistency, whisking it together—a slightly lumpy consistency will make no difference in the end.
4. heat the oven to 350 degrees. butter well a baking dish, an 8-by-12-inch oval or equivalent. arrange half the turnips in one layer and pour half the sauce over them. arrange the rest of the turnips in an even layer and add the rest of the sauce, so as to cover all the turnips.
5. bake until a knife or fork shows the turnips in the center are soft, about 1 hour. take the dish from the oven, sprinkle breadcrumbs over the surface, and distribute over them a generous number of thin shavings of butter. brown the surface under the broiler, watching and taking care that the dish is far enough from the source that the crumbs don't blacken.
- goop, november 2011
cook time: 1 hour
servings: 4 - 6
ingredients:
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 quart cold milk + more as needed
1 bay leaf
1 ounce dry-cured ham - in 1 or 2 slices, optional
1 or 2 small onions - peeled
2 cloves
salt
pepper
nutmeg
2 1/2 pounds white turnips - peeled and sliced about ⅛ inch thick
1 cup white breadcrumbs
steps:
1. melt the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 minute. add the cold milk all at once and immediately whisk the combination smooth, covering the entire bottom of the pan. stir continuously, switching to a wooden spatula or spoon and still covering the whole bottom, until the mixture thickens and starts to bubble.
2. lower the heat, and add the bay leaf, ham, and the onion stuck with the cloves. cook at a steady low bubble for at least 30 minutes, stirring occasionally across the whole bottom of the pan. place a heat diffuser beneath the pan if necessary to keep the sauce at a bare bubble and prevent sticking and browning.
3. remove the bay leaf, ham, onion, and cloves. taste and season well with salt and pepper and add a few gratings of nutmeg. if necessary, thin the béchamel with milk to an easily pourable consistency, whisking it together—a slightly lumpy consistency will make no difference in the end.
4. heat the oven to 350 degrees. butter well a baking dish, an 8-by-12-inch oval or equivalent. arrange half the turnips in one layer and pour half the sauce over them. arrange the rest of the turnips in an even layer and add the rest of the sauce, so as to cover all the turnips.
5. bake until a knife or fork shows the turnips in the center are soft, about 1 hour. take the dish from the oven, sprinkle breadcrumbs over the surface, and distribute over them a generous number of thin shavings of butter. brown the surface under the broiler, watching and taking care that the dish is far enough from the source that the crumbs don't blacken.
- goop, november 2011
12.21.2011
barley risotto with ham and mushrooms
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 tablespoons unsalted butter
2 medium shallots - sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
salt
pepper
10 ounces cremini or white button mushrooms - sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup fresh parsley - chopped
steps:
1. melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. add the barley and fennel seeds, salt and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
2. add the chken broth and bring to a simmer, cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 - 10 minutes. sir in the ham, parmesan and parsley. season with salt and pepper.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
3 tablespoons unsalted butter
2 medium shallots - sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
salt
pepper
10 ounces cremini or white button mushrooms - sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup fresh parsley - chopped
steps:
1. melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. add the barley and fennel seeds, salt and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
2. add the chken broth and bring to a simmer, cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 - 10 minutes. sir in the ham, parmesan and parsley. season with salt and pepper.
- food network magazine, april 2011
11.07.2011
southwest elk and beans
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound elk burger
1 15-ounce can pinto beans
1 15-ounce can kidney beans
1 medium size onion - chopped
2 14-ounce cans of chopped tomatoes
2 cloves garlic - minced
2 - 3 smoked ham hocks
2 -3 tablespoons of dark chili powder
3 tablespoons olive oil
steps:
1. heat olive oil in large pot and add the onion, garlic and ground meat. cook until meat is browned. add all the other ingredients. bring to a simmer and cover. stir often so the ingredients do not stick to pan. cook for 1 hour and remove the hocks.
- montana outdoor
cook time: tbd
servings: tbd
ingredients:
1 pound elk burger
1 15-ounce can pinto beans
1 15-ounce can kidney beans
1 medium size onion - chopped
2 14-ounce cans of chopped tomatoes
2 cloves garlic - minced
2 - 3 smoked ham hocks
2 -3 tablespoons of dark chili powder
3 tablespoons olive oil
steps:
1. heat olive oil in large pot and add the onion, garlic and ground meat. cook until meat is browned. add all the other ingredients. bring to a simmer and cover. stir often so the ingredients do not stick to pan. cook for 1 hour and remove the hocks.
- montana outdoor
10.18.2011
venison bean and sausage soup
prep time: tbd
cook time: 40 minutes
servings: tbd
ingredients:
1 pound venison or elk sausage - sliced into 1/4-inch pieces
2 cans 15-ounces Great Northern beans with juice
1 can navy beans with juice
1/2 cup diced smoked ham
1 cup chopped onions
1 cup sliced baby carrots
6 cups chicken broth
2 cups new potatoes - diced
steps:
1. combine all ingredients into a stock pot and simmer for 40 minutes. let the soup set for 5 minutes after turning off heat and then serve.
- montana outdoor
cook time: 40 minutes
servings: tbd
ingredients:
1 pound venison or elk sausage - sliced into 1/4-inch pieces
2 cans 15-ounces Great Northern beans with juice
1 can navy beans with juice
1/2 cup diced smoked ham
1 cup chopped onions
1 cup sliced baby carrots
6 cups chicken broth
2 cups new potatoes - diced
steps:
1. combine all ingredients into a stock pot and simmer for 40 minutes. let the soup set for 5 minutes after turning off heat and then serve.
- montana outdoor
10.14.2011
ham, asparagus and potatoes au gratin
prep time: tbd
cook time: 60 minutes
servings: tbd
ingredients:
1/2 pound of ham
1 tablespoon vinegar
3/4 brown sugar
1/2 tablespoon dry mustard
1/2 teaspoon ground cloves
1 bunch of asparagus
hollandaise sauce
3 potatoes - thinly sliced
2 cups scalded milk
1 egg
1 clove garlic - chopped
3 tablespoon butter
1 1/2 cups fresh grated cheese
hollandaise sauce:
1. whisk together 3 eggs yolks and cook over a double broiler, but make sure it is not too hot or the egg with cook too fast; about 1 - 2 minutes. remove from heat.
2. stir in 1/2 cup butter. add salt, pepper and lemon to taste.
steps:
1. preheat oven to 400 degrees. mix brown sugar, mustard and cloves together. rub onto ham with vinegar. place in oven and bake for 1 hour.
2. meanwhile, gradually beat egg into scalded milk.
3. rub a 2-quart oven dish with butter and garlic. place half potatoes in dish and pour half of the egg mixture and cheese on top. layer with remaining potatoes and egg mixture and cheese.
4. place in oven for 45 minutes.
5. saute asparagus once ham and potatoes are done.
6. top with hollaindaise.
- avant garde living blog
cook time: 60 minutes
servings: tbd
ingredients:
1/2 pound of ham
1 tablespoon vinegar
3/4 brown sugar
1/2 tablespoon dry mustard
1/2 teaspoon ground cloves
1 bunch of asparagus
hollandaise sauce
3 potatoes - thinly sliced
2 cups scalded milk
1 egg
1 clove garlic - chopped
3 tablespoon butter
1 1/2 cups fresh grated cheese
hollandaise sauce:
1. whisk together 3 eggs yolks and cook over a double broiler, but make sure it is not too hot or the egg with cook too fast; about 1 - 2 minutes. remove from heat.
2. stir in 1/2 cup butter. add salt, pepper and lemon to taste.
steps:
1. preheat oven to 400 degrees. mix brown sugar, mustard and cloves together. rub onto ham with vinegar. place in oven and bake for 1 hour.
2. meanwhile, gradually beat egg into scalded milk.
3. rub a 2-quart oven dish with butter and garlic. place half potatoes in dish and pour half of the egg mixture and cheese on top. layer with remaining potatoes and egg mixture and cheese.
4. place in oven for 45 minutes.
5. saute asparagus once ham and potatoes are done.
6. top with hollaindaise.
- avant garde living blog
6.19.2011
baked eggs no 1
prep time: tbd
cook time: 20 minutes
servings: 2
ingredients:
1 tablespoon grated parmesan cheese
4 slices ham or prosciutto
4 tablespoons cream
2 eggs
salt
pepper
butter
steps:
1. preheat the oven to 350 degrees. grease two ramekins with butter and line with sliced ham (2 slices per dish), sprinkle parmesan over ham and add 2 tablespoons cream to each dish.
2. over each ramekin, crack 1 egg, season with salt and pepper to taste and bake for 20 minutes until egg is cooked as per your liking.
- what katie ate
cook time: 20 minutes
servings: 2
ingredients:
1 tablespoon grated parmesan cheese
4 slices ham or prosciutto
4 tablespoons cream
2 eggs
salt
pepper
butter
steps:
1. preheat the oven to 350 degrees. grease two ramekins with butter and line with sliced ham (2 slices per dish), sprinkle parmesan over ham and add 2 tablespoons cream to each dish.
2. over each ramekin, crack 1 egg, season with salt and pepper to taste and bake for 20 minutes until egg is cooked as per your liking.
- what katie ate
5.12.2011
ham and pasta bake
prep time: 20 minutes
cook time: 35 - 40 minutes
servings: 6
ingredients:
2 cups elbow pasta - cooked and drained
4 tablespoons flour
4 tablespoons butter + 2 tablespoons melted butter
2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups ham - cubed
1 3/4 cup grated cheddar cheese
1 teaspoon grated onion
2 tablespoons bread crumbs
steps:
1. preheat oven to 375 degrees. melt 4 tablespoons of butter in a pan, add flour and stir until mixture foams. add milk, stir until thickens. add salt and cayenne pepper and simmer over low heat - 2 minutes.
2. pour the sauce into a large mixing bowl. add pasta, ham, 1 1/2 cup cheese and onion. mix.
3. grease a casserole dish and spoon the ham mixture in. mix bread crumbs, remaining cheese and 2 remaining melted butter. spread over the top of the ham mixture. bake 35 - 40 minutes until browned.
- unknown
cook time: 35 - 40 minutes
servings: 6
ingredients:
2 cups elbow pasta - cooked and drained
4 tablespoons flour
4 tablespoons butter + 2 tablespoons melted butter
2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups ham - cubed
1 3/4 cup grated cheddar cheese
1 teaspoon grated onion
2 tablespoons bread crumbs
steps:
1. preheat oven to 375 degrees. melt 4 tablespoons of butter in a pan, add flour and stir until mixture foams. add milk, stir until thickens. add salt and cayenne pepper and simmer over low heat - 2 minutes.
2. pour the sauce into a large mixing bowl. add pasta, ham, 1 1/2 cup cheese and onion. mix.
3. grease a casserole dish and spoon the ham mixture in. mix bread crumbs, remaining cheese and 2 remaining melted butter. spread over the top of the ham mixture. bake 35 - 40 minutes until browned.
- unknown
4.24.2011
breakfast casserole
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 package potatoes o'brien - thawed
1 medium size box of velveeta cheese - cubed
6 eggs
1 can evaporated milk
1 pound sausage, bacon or ham - pre-cooked, drained and diced
1/4 cup butter
salt
pepper
1 can of green chilies
steps:
1. in a large bowl, beat the eggs. add thawed potatoes, pre-cook meat, 1/2 of velveeta cheese, evaporated milk, salt and pepper to taste, green chilies and butter. mix with spoon and pour into a greased 9 x 13-inch pan.
2. back at 350 degrees, covered for 30 minutes. Remove cover and back another 30 minutes.
3. meanwhile, in a broiler, melt the remaining cheese, adding milk to make a pourable consistency. pour over each servings.
- unknown
cook time: 1 hour
servings: tbd
ingredients:
1 package potatoes o'brien - thawed
1 medium size box of velveeta cheese - cubed
6 eggs
1 can evaporated milk
1 pound sausage, bacon or ham - pre-cooked, drained and diced
1/4 cup butter
salt
pepper
1 can of green chilies
steps:
1. in a large bowl, beat the eggs. add thawed potatoes, pre-cook meat, 1/2 of velveeta cheese, evaporated milk, salt and pepper to taste, green chilies and butter. mix with spoon and pour into a greased 9 x 13-inch pan.
2. back at 350 degrees, covered for 30 minutes. Remove cover and back another 30 minutes.
3. meanwhile, in a broiler, melt the remaining cheese, adding milk to make a pourable consistency. pour over each servings.
- unknown
3.21.2011
risi e bisi
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 cup arborio or long-grain white rice
2 tablespoons olive oil
1/2 cup minced onion
1 3/4 cup chicken stock
1/4 cup dry vermouth or dry white wine
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas - defrosted
1/4 cup diced, smoked ham or prosciutto
3 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano cheese
steps:
1. wash rice in warm water until the water runs clear.
2. put oil and onion in rice cooker. saute 4 minutes.
3. add all remaining ingredients except peas, ham butter and cheese. stir and cover.
4. cook until machine switches to "warm" function. add peas and ham; stir. close and let rest for 10 minutes.
4. stir in butter and parmesan. serve immediately.
- sam's club source, june/july 2007
cook time: tbd
servings: 4
ingredients:
1 cup arborio or long-grain white rice
2 tablespoons olive oil
1/2 cup minced onion
1 3/4 cup chicken stock
1/4 cup dry vermouth or dry white wine
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas - defrosted
1/4 cup diced, smoked ham or prosciutto
3 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano cheese
steps:
1. wash rice in warm water until the water runs clear.
2. put oil and onion in rice cooker. saute 4 minutes.
3. add all remaining ingredients except peas, ham butter and cheese. stir and cover.
4. cook until machine switches to "warm" function. add peas and ham; stir. close and let rest for 10 minutes.
4. stir in butter and parmesan. serve immediately.
- sam's club source, june/july 2007
12.19.2010
funghi antipasto al salsa
prep time: tbd
cook time: 15 minutes
servings: 12
ingredients:
12 large mushrooms
2 1/2 tablespoons butter
1 tablespoon finely chopped shallots or yellow onion.
3 tablespoon choped prosciutto or cooked ham
salt
pepper
bechamel sauce
3 tablespoons freshly grated parmesan cheese
fine, dry unflavored bread crumbs
bechamel ingredients:
1 1/2 tablespoon flour
1 1/2 tablespoon butter
1/4 teaspoon salt 1 cup milk
steps:
1. slice off the ends of the mushroom stems. wipe the mushrooms clean with a damp cloth. if there are still traces of soil, wash each mushroom carefully under cold running water, working quickly. dry well with a towel. detach the stems and chop the stems fine. set the caps aside.
2. preheat the oven to 500 degrees. in a skillet, saute the shopped shallots in the butter over medium-high heat until pale gold in color. add the chopped proscuitto and saute for about a minute. add the finely chopped mushroom stems, salt and pepper. cook, stirring, for 2 - 3 minutes. tilt the skillet and draw off the fat with a spoon.
3. in a bowl, mix the contents of the skillet with the warm bechamel. add the grated parmesan and mix again.
4. place the mushroom cap, bottom up, in a prepared baking dish. sprinkle lightly with salt, fill with the bechamel stuffing, sprinkle with bread crumbs and dot each cap with butter. place in the upper third of the preheated oven and bake for 15 minutes or until a slight crust has formed. allow to settle for about 10 minutes before serving.
- from the works itialian cooking class ever (but the recipes are good)
cook time: 15 minutes
servings: 12
ingredients:
12 large mushrooms
2 1/2 tablespoons butter
1 tablespoon finely chopped shallots or yellow onion.
3 tablespoon choped prosciutto or cooked ham
salt
pepper
bechamel sauce
3 tablespoons freshly grated parmesan cheese
fine, dry unflavored bread crumbs
bechamel ingredients:
1 1/2 tablespoon flour
1 1/2 tablespoon butter
1/4 teaspoon salt 1 cup milk
steps:
1. slice off the ends of the mushroom stems. wipe the mushrooms clean with a damp cloth. if there are still traces of soil, wash each mushroom carefully under cold running water, working quickly. dry well with a towel. detach the stems and chop the stems fine. set the caps aside.
2. preheat the oven to 500 degrees. in a skillet, saute the shopped shallots in the butter over medium-high heat until pale gold in color. add the chopped proscuitto and saute for about a minute. add the finely chopped mushroom stems, salt and pepper. cook, stirring, for 2 - 3 minutes. tilt the skillet and draw off the fat with a spoon.
3. in a bowl, mix the contents of the skillet with the warm bechamel. add the grated parmesan and mix again.
4. place the mushroom cap, bottom up, in a prepared baking dish. sprinkle lightly with salt, fill with the bechamel stuffing, sprinkle with bread crumbs and dot each cap with butter. place in the upper third of the preheated oven and bake for 15 minutes or until a slight crust has formed. allow to settle for about 10 minutes before serving.
- from the works itialian cooking class ever (but the recipes are good)
12.17.2010
bisquick quiche
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredents:
1 1/2 cup cooked ham - diced
1 cup shredded swiss cheese
small can chopped green chiles (can substitute sliced green onions)
1/2 cup bisquick
1 cup milk
2 eggs
1/4 teaspoon salt
1/8 teastpoon pepper
1/8 cayan pepper
steps:
1. heat oven to 400 degrees. grease a 9-inch backing pan and cover the bottom with the ham, cheese and green chilies.
2. mix the remaining ingredeints in a mixing bowl and pour over the ingredients already in the pan. bake 35 minutes. let stand 5 minutes and serve.
- submitted by ree ree
cook time: 35 minutes
servings: tbd
ingredents:
1 1/2 cup cooked ham - diced
1 cup shredded swiss cheese
small can chopped green chiles (can substitute sliced green onions)
1/2 cup bisquick
1 cup milk
2 eggs
1/4 teaspoon salt
1/8 teastpoon pepper
1/8 cayan pepper
steps:
1. heat oven to 400 degrees. grease a 9-inch backing pan and cover the bottom with the ham, cheese and green chilies.
2. mix the remaining ingredeints in a mixing bowl and pour over the ingredients already in the pan. bake 35 minutes. let stand 5 minutes and serve.
- submitted by ree ree
7.16.2010
savory ham and gruyere bread
prep and cook time: 1 1/2 hours
servings: 20 slices or 4 dozen mini muffins
ingredients:
unsalted butter, softened (for brushing pan)
1 3/4 unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, but into 1/4-inch dice (about 1 1/4 cups)
6 ounces gruyere, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice
steps:
1. center a rack in the oven and heat to 350 degrees. if making mini muffins, position 2 racks in upper third of oven and heat to 425 degrees. generously brush a loaf pan or four 12-portion mini muffin pans with butter.
2. in a large bowl, whisk flour with baking power, salt and pepper.
3. in a medium bowl, lightly whisk eggs, then whisk in milk and olive oil
4. using a rubber spatula, fold wet ingredients into dry until barely mixed. fold in ham and cheese.
5. scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
6. bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached; 40-50 minutes. or back muffins until golden; about 15 minutes, switching pans between racks halfway through.
7. transfer to a rack to cool in pan for 5 minutes. run a knife around edge to release. turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. muffins can be served warm or at room temperature.
- new york times, july 2010
servings: 20 slices or 4 dozen mini muffins
ingredients:
unsalted butter, softened (for brushing pan)
1 3/4 unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, but into 1/4-inch dice (about 1 1/4 cups)
6 ounces gruyere, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice
steps:
1. center a rack in the oven and heat to 350 degrees. if making mini muffins, position 2 racks in upper third of oven and heat to 425 degrees. generously brush a loaf pan or four 12-portion mini muffin pans with butter.
2. in a large bowl, whisk flour with baking power, salt and pepper.
3. in a medium bowl, lightly whisk eggs, then whisk in milk and olive oil
4. using a rubber spatula, fold wet ingredients into dry until barely mixed. fold in ham and cheese.
5. scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
6. bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached; 40-50 minutes. or back muffins until golden; about 15 minutes, switching pans between racks halfway through.
7. transfer to a rack to cool in pan for 5 minutes. run a knife around edge to release. turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. muffins can be served warm or at room temperature.
- new york times, july 2010
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