Scalloped Tomatoes (Ina Garten)


This one was chosen by Josie of Pink Parsley Catering for the Barefoot Bloggers. First time making this one, it was a bit like a baked panzanella the problem with recipes like these is that ya can’t stop at one serve. I added some extra mozzarella on top.

Ingredients

  • Good olive oil
  • 2 cups (1/2-inch diced) bread from a French boule, crusts removed
  • 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup julienned basil leaves, lightly packed
  • 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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Mini Cheeseburgers


This recipe is by Callahan Catering, I found it on the Foodnetwork site. These were great, they are little bit like the brioche rolls recipe but not as buttery, I’ve made these quite a few times in all different sizes.

Prep Time:

35 min

Inactive Prep Time:

1 hr 20 min

Cook Time:

20 min

Level:

Intermediate

Serves:

50 servings

Ingredients

  • 1 pound ground beef
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • Basic bread dough, recipe follows
  • Ketchup
  • 14 cherry tomatoes, sliced thinly
  • 1 head lettuce, torn to fit buns
  • 1 (12-ounce) package American cheese, sliced and cut in squares to fit on buns

Directions

To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.

To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.

Basic Bread Dough:

1 tablespoon active dry yeast

2 tablespoon plus 1/2 teaspoon sugar

1 3/4 cups warm (110 degrees F) water

1 large egg

2/3 cup plus 1 tablespoon powdered milk

2 1/2 teaspoons salt

4 1/2 to 4 3/4 cups bread flour

1 cup unsalted butter, room temperature and cut into small pieces

1 large egg yolk beaten with 1 tablespoon water, for egg wash

1/4 cup poppy seeds

Nonstick cooking spray

To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.

Preheat convection oven to 350 degrees F.

Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.

Blue Cheese Souffle (Ina Garten)


 

This recipe was chosen by Summer of Sexy Apartment for the Barefoot Bloggers. This is my first time making a souffle, I made 6 small ones, and only one of them survived the photo, they started to deflate not long after taking them out of the oven,  as I’m not a fan of blue cheese I used a sharp cheddar instead. I had a little left over mixture so hubby put it in his omelette maker and called it his omelette souffle, obviously it wasn’t as light and airy but it still tasted delicious.

 

Cheese Souffle

                             This was the best one

.3

                          The deflated ones

DSCF0050

                            Hubbys Souffle Omelette

Copyright, 2004, Barefoot in Paris, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

Cook Time:

30 min

Level:

Intermediate

Serves:

2 to 3 servings

 

Ingredients

  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks, at room temperature
  • 3 ounces good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar

Directions

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.

Potato Bake


Potato Bake

Serves 6-8

 Ingredients

 2 kilos of potatoes, sliced thinly

600ml bottle of cream

2 garlic cloves, crushed

2 thyme sprigs, leaves removed

¼ cup of fresh chives, finely chopped

2 cups grated tasty cheese

Salt & Pepper

Directions

Preheat the oven to 180 degrees C.

In a large bowl, combine the potatoes, cream,  garlic, thyme, chives, 1 cup of the cheese, salt & pepper to taste until all the ingredients are coated with the cream.

Place into an ovenproof dish, with your hands press down on potatoes until the cream comes to the top.

Sprinkle remaining cup of cheese on top.

Bake for about 40 mins or until potatoes are soft when poked with a skewer, and cheese is golden.

Pastitsio (Rick Stein)


  Pastitsio

 

 

Pastitsio & Salad 

 This is another one of my favourite Rick Stein recipes, a Greek dish called Pastitsio, I make this as often as I can. We usually eat half & freeze the other half in  Chinese take out  containers, or tupperware,  it’s great for one of those days when you just don’t feel like cooking, just remember to take it out the night before & defrost in the fridge. Once defrosted I reheat it in the microwave.

 

Ingredients
For the meat sauce
4 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 celery sticks, finely chopped
1kg/2¼lb lean minced beef
200ml/7fl oz red wine
400g/14oz can chopped tomatoes
2 tbsp tomato purée
10cm/4in piece cinnamon stick
¼ tsp ground cloves
1 tbsp dried oregano, Greek if possible
2 tbsp fresh oregano, chopped
3 fresh bay leaves
100ml/3½fl oz water
1½ tsp salt
freshly ground black pepper
For the pasta
8 tsp salt
500g/1lb 2oz tubular pasta, such as rigatoni, tubetti or tortiglioni
2 free-range eggs, lightly beaten
50g/1¾oz Greek kefalotiri cheese or parmesan cheese, finely grated
2 tbsp melted butter
10g/½oz fresh white breadcrumbs
For the white sauce
115g/4¼oz butter
115g/4¼oz plain flour
1.2 litres/2 pints whole milk, plus a little extra
½ tsp nutmeg, freshly grated
salt and freshly ground black pepper, to taste

Method
1. For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as it browns.
2. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, water, the 1½ teaspoons salt and freshly ground black pepper, to taste, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist.
3. Remove from the heat and discard the cinnamon stick and bay leaves.
4. For the pasta, bring 4.5 litres/8 pints water to the boil in a large saucepan with the eight teaspoons salt. Add the pasta and cook until al dente, about 13 minutes, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
5. For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for one minute. Gradually beat in the milk, then bring to the boil, stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally.
6. Season with the nutmeg and some salt and pepper to taste.
7. Preheat the oven to 180C/350F/Gas 4. Stir 250ml/9fl oz (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
8. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm (9in x 13in) across and 7cm (2½in) deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce.
9. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
10. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown.
11. Serve with a green salad, crusty bread and a gusty red wine.