baked mushrooms

Do you need quick, easy and delicious side dish?  Here’s a good one.  Again, I found it in my mom’s recipes, yet I really don’t remember her making it. . . most likely because mushrooms were pretty much forbidden since my brother hated them.   But I love them so I tried this simple side dish, and is terrific.   It pretty much will go with anything and I served it with Parmesan Chicken.

• 1 pound mushrooms – coarsely chopped

• 3 tablespoons unsalted butter

• 1 large onion – chopped

• 2 eggs

• 2/3 cups dry bread crumbs (I used seasoned)

• 3/4 cup milk

• 3/4 cup half and half

• 2 teaspoons salt

• 1/4 teaspoon freshly ground pepper

Grease a 1 ½ quart casserole dish and set aside.

Melt butter in medium skillet. Add onions and saute until golden.

Beat eggs in a large bowl. Mix in bread crumbs, milk, half and half, salt and pepper. Mix thoroughly until liquid is absorbed.

Blend in mushrooms and onions.

Pour in prepared casserole dish.

Bake for 60-70 minutes until golden brown.

Makes 6 servings

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sausage and kale gratin

I woke up Tuesday morning and this was on my front porch.  Thank you Farm Fresh to You!!   There was kale, chard, broccoli, cauliflower, tangerines, oranges, apples, yams and the biggest head of lettuce I have ever seen in my life!!!

So, now the hard part – eating all of it!!  My first challenge was making something with kale that my husband would eat.  He really doesn’t like much of anything food that is green, so I had a challenge.  Lucky for me the LA Times had this gratin recipe that week.

I figured, if I chop the kale really small, mix it with sausage, add a white sauce and cheese and top it with breadcrumbs, maybe he wouldn’t notice.  And, he didn’t . . . until now!!

Now to the recipe. . .

• 4 tablespoons olive oil
• 1 pound fresh Italian sausage (turkey or pork)-casings removed
• 1/3 cup dry white wine
• 1 bunch kale – chopped
• ½ cup unsalted butter
• 1/3 cup flour
• 2 cups milk
• 8 ounces goat cheese
• 1 cup Parmesan cheese
• 1 cup fresh breadcrumbs
• 4 tablespoons melted butter
• 1 tablespoon fresh herbs (parsley, oregano, basil) – minced

Preheat oven to 350 degrees.

In a large saute pan, heat the olive oil over medium-high heat. Add sausage and break up and cook until brown – about 8 minutes.

Add wine, scraping bits off the bottom of the pan and cook until wine is almost evaporated -a bout 5 minutes. Decrease heat a bit.

Stir in kale and stir until kale wilts and turns bright green. Remove from heat and set aside.

In large sauce pan, melt ½ cup butter over medium heat. Whisk in flour to form a roux.

Add milk slowly while constantly whisking until thickened and smooth.

Bring to a simmer and cook about 5 minutes. Add crumbled goat cheese and whisk until cheese is melted and sauce is thoroughly smooth.

Stir in sausage and kale and remove from heat.

Spoon mixture in gratin dish.

In medium bowl, combine breadcrumbs Parmesan cheese. Sprinkle evenly on top of sausage/kale/sauce. Drizzle melted butter on top.

Bake for about 30 minutes until golden brown. Let sit 5-10 minutes before serving.

8 servings

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French Onion Barley Bake

French Onion Barley Bake

 

A good friend of mine gave me this family recipe.  She has always been a really good source for unusual, but incredibly yummy dishes.  I know.  I know.  Canned soup and canned mushrooms?    Are you kidding me?    Have an open mind. I am sure glad she convinced me to try this!!!    Since, I have been on a real grain kick — this was perfect!!   These are those comforting cold weather dishes that pretty much go with everything.  I made this after work one evening, so needless to say, it is very simple to prepare.  

• 1 cup pearl barley

• 2 tablespoons unsalted butter

• 2 10 1/4 ounce cans of Campbell French Onion Soup

• 1 4 ounce can of mushroom pieces with liquid

• 1/4 cup of water

Preheat oven to 350 degrees.

Melt butter in large skillet. Add barley and cook until golden brown.

 

 Add the soup, mushrooms with liquid and water.

Bring to a boil.

 

 Pour into baking casserole dish and cover tightly.

(I used a small Dutch oven).

 

Bake for one hour.

As you can see, the mushrooms float to the top and

make a nice presentation.

 

 Makes 6-8 servings.

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Farro with Herbs and Cheese

Farro with Herbs & Cheese

Adapted from Giada De Laurentiis

When I was trying to cut down on carbs, which included pasta, I became intrigued with other grains – Couscous, Quinoa and Farro.   Seemed like healthy whole grain goodness, so I decided to try one of them. Being rather lazy, I picked couscous.   The only good thing about couscous for me was that it as indeed easy to make.  On to Quinoa.

 

Before that experiment, a friend of my mine told me if you don’t like couscous, you won’t like Quinoa, so I moved on to Farro. I was hesitant to try it because the only Farro I could find was not cheap and I didn’t want to end up with an expensive pile of cardboard mush.

 

Then one Saturday morning, when there wasn’t a sporting event on TV and I was able to commandeer the remote, I turned on Food Network. There was Giada making a Farro dish for some of her friends who were loading up on carbs before some sort of 10K or marathon.   Since my running days are over (actually they never began), I almost passed on the recipe, but Giada made it look so delicious.  So I raided the piggy bank, bought the Farro and tried it that weekend.   It almost prompted me to go out and run a few miles . .  . almost.

 

I first made it as a side dish with chicken breasts. Then I made it as a side dish with pork chops. Then I fried an egg and put it on top of the leftovers the next morning. Then I ate the leftovers cold out of the fridge. Get the picture?  This is really good stuff and healthy!!!  It may make you go out and run a marathon!!

 

Directions

• Butter for baking dish

• 1 pound farro

• 4 cups water

• 4 cups chicken stock or broth

• 2 tablespoons salt

• 2 cups grated extra-sharp Cheddar

• 2 cups grated mozzarella

• 1 cup whole milk

• 3 tablespoons Herbes de Provence

• 1 tablespoon salt

• ½ teaspoon pepper

• 4 ½ inch thick slices of multi-grain bread torn into ½ inch pieces

• olive oil

Directions:

Preheat oven to 400 and put rack in center. Butter a 9 x 13 glass baking dish. Set aside

 

Farro – Bring farro, stock water and salt to boil in large saucepan or stockpot, over medium-high heat.

 

Reduce the heat, cover the pot and simmer for about 25 minutes until tender. Drain in a colander.

 

While cooking, mix together the cheeses, milk, Herbes de Provence, salt and pepper.

 

Add cooked and drained Farro and stir until coated.

 

Pour mixture into the prepared baking dish.

 

Arrange bread pieces on top of the farro mixture and drizzle with olive oil.

 

Bake for 20 minutes until top is golden brown. Let sit for 5 minute and serve.

 

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Family Favorites – Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Potato Filling

Most families have their favorite family recipes — those special recipes handed down from generation to generation, enjoyed by all.  This is probably one of our family’s favorites.   My father (who got it from his mother) used to make it every Thanksgiving and Christmas, and now my brother and I keep up the tradition for our families in different parts of the country.  It is extremely rich (which is why we only had it twice a year), but it is worth every calorie!!!

• 6-8 potatoes (half and half, butter, salt and pepper)
• 10 slices of bacon
• 1 onion diced
• 2 celery stalks – diced
• 2 eggs – slightly beaten
• 3-4 slices of white bread (remove crusts) cut into cubes
• 2 tablespoons unsalted butter – melted
• parsley

Preheat oven at 375 degrees!!

Prepare mashed potatoes with potatoes, half and half, butter and salt.

Dice bacon and fry in saute pan.

until crispy.

Remove and drain on paper towels.

In same pan, cook onions and celery until soft . . .

and  browned.

Remove and drain on paper towels.

Add bacon, celery and onions to mashed potatoes and mix well.

Stir in eggs and bread cubes. . .

until well combined.

Spread mixture in 13x9inch baking dish and pour melted butter on top.

Bake 1 hour until crispy on top.

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Comfort Food 101 – Macaroni and Cheese

Macaroni and Cheese

Adapted from Ina Garten

Is there anything more comforting than a wonderul hot bubbly macaroni and cheese straight from the oven?   I didn’t think so.   I think everyone developed a love for macaroni and cheese as a toddler.   After all, most kids start out loving plain pasta with butter and then take the next step to that creamy mac and cheese from the “blue box.”    After that, we realize there are two “players” in the mac and cheese arena.  Those who insist on the ”blue box” version of their childhood and those who like it less saucy with a crusty top.  Obviously we prefer the latter!!!  I have made this with tomatoes (which is included in the original recipe – sliced on top before the breadcrumb layer), and I have added cooked ham, peas, bacon and other stuff, but my favorite is plain old fashioned unadorned macaroni and cheese.  This is a keeper!!!

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni
• 1 quart milk
• 8 tablespoons unsalted butter – divided
• ½ cup all purpose flour
• 12 ounces Gruyere – grated (4 cups)
• 8 ounces Cheddar Cheese – grated (2 cups)
• ½ teaspoon ground nutmeg
• 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

 

While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. . .

and coats the back of a wooden spoon. 

Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.

Add the cooked macaroni and stir well.

Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Pork Milanese with Lemon Parmesan Rice

Pork Milanese and Lemon Parmesan Rice

Adapted from Giada de Laurentiis

 

  

Since I use chicken cutlets for many of my recipes because they are so quick and easy, when I saw this recipe, I knew it would be perfect.  It cooks up quickly and it’s a nice change from chicken and the Lemon Parmesan Rice is the perfect side dish!!

• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs
• 6 small pork cutlets
• flour for dredging
• salt and pepper
• 2-3 tablespoons unsalted butter
• 2-3 tablespoons olive oil
• lemon wedges

Put a little flour in a shallow bowl.

In another bowl, crush Panko crumbs slightly and stir in cheese.

In a third bowl, lightly beat eggs.

Salt and pepper pork and dredge in flour.  Dip in eggs.

Coat with bread crumbs, pressing to make sure they adhere to cutlets.

Refrigerate for 10 minutes – this is important!!!

Heat butter and oil in large skillet over medium high heat.  Add pork and cook to until golden brown – about 3-4 minutes.

Carefully turn to cook on other side - about 3-4 minutes.

Serve with Lemon Parmesan Rice – recipe below

Lemon Parmesan Rice

• 1 cup Basmati rice
• zest of 1 lemon
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter

Prepare Basmati rice according to directions.

When done, add zest of one lemon and 1 cup Parmesan cheese, and if desired, a bit of unsalted butter.

Serves 3-4

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Cheddar Scalloped Potatoes

Cheddar Scalloped Potatoes

This is s0 simple to make and a great side dish with steak.   My friend at work told me what to do, and I experimented a bit until I found the perfect ratio of ingredients.  Just layer potatoes, cheese and onions, pouring milk/flour over them and bake to a golden brown.

• 2 Russet potat0es (sliced very thin)
• 1/3 cup diced onions
• 1/2 cup grated cheddar cheese
• 2 cups milk
• 3-4 tablespoons flour
• 2 tablespoons butter

Preheat oven to 375 degrees.

Combine milk and flour and stir to combine.

Grease small baking dish.

Layer potato slices on bottom of baking dish.

Sprinkle with onions and cheese.

Pour milk mixture over first layer.

Repeat with potatoes, onions, cheese and milk.

Dot with butter.

Bake for one hour.

Serves 4

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Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

Adapted from Bon Appétit

I love the colors of Fall, however since Southern California is pretty much bereft of this brilliant season, I appreciate sweet potatoes and other similarly hued vegetables all the more.  Sweet potatoes are such a versatile side dish and this recipe can be prepared  quickly to compliment an informal weekday dinner, like  “Esther’s Pork Chops” (posted yesterday), or as a glistening side dish on the Thanksgiving table.  The combination of maple syrup and pepper makes them deliciously different.

• 3 tablespoons canola oil (divided)
• 2 lbs red skinned sweet potatoes
• 1/4 cup maple syrup
• 3 tablespoons unsalted butter (diced)
• lots of freshly ground pepper
• salt

Preheat oven to 400.

Peel  and cut sweet potatoes into 1/2 – 3/4″ cubes.

Put diced potatoes in rimmed baking sheet.   Drizzle with oil and mix using your hands to coat the potatoes.

Sprinkle with salt and pepper.

Place pan in oven and bake 20 minutes, occasionally stirring.

Drizzle with maple syrup and toss to coat. Cook an additional 20 minutes.

Remove from oven and scatter butter cubes over sweet potatoes and let stand until melted. Season with salt and pepper.

Toss to coat potatoes with butter.

Serve immediately

Serve four

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Baked Mushrooms

Baked Mushrooms

This recipe is one I retrieved from “The Box” of recipes from my mom and dad and it was the first time I tried it.   I don’t ever remember my mom making this, but not surprised considering my brother’s adversity to mushrooms (see ” Sensational Sausage Strata” post).  It was quick and simple to make and I was pleasantly surprised in how it tasted out of the oven.   I think some Parmesan cheese would be a good addition and will add it to the egg mixture next time, plus a little on top to brown.  It will make a good side dish with most entrees.

• 3 tablespoons butter

• 1 medium onion (chopped)

• 2 eggs

• 2/3 cup dry bread crumbs

• 3/4 cup whole milk

• 3/4 cup half and half

• 2 teaspoons salt

• Freshly ground pepper

• 1 pound mushrooms

Preheat oven to 350 degrees

Grease a 1 1/2 quart casserole dish.

Melt butter in medium skillet.  Add onions and saute until golden.

In a large bowl, beat eggs.

Mix in bread crumbs, milk, half & half, salt and pepper

(and maybe 1/4 cup or Parmesan cheese).

Stir until liquid is absorbed into breadcrumbs.

Stir in mushrooms and onions.

Put in prepared casserole (and top with 1/4 cup Parmesan cheese).

Bake for one hour.

Serves 6-8

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