Pear-Stuffed French Toast
Mad Hungry
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 7 tablespoons unsalted butter, softened, plus more for serving
* 2 pears, peeled, cored, and finely chopped
* 12 large eggs
* 2 cups heavy cream, half-and-half, or milk
* 2 teaspoons pure vanilla extract
* 1 loaf challah or other soft, thick bread, cut into 1-inch slices
* Pure maple syrup, warmed, for serving
Directions
1. Mash together 5 tablespoons of the butter with the chopped pears and chill.
2. In a large flat dish, whisk together the eggs, cream, and vanilla.
3. In the side of each bread slice, make a deep slice into the center to form a pocket. Stuff a spoonful of pear butter into each piece. Place the stuffed bread into the egg mixture and let soak for a few minutes. Turn each piece and continue soaking until the bread has absorbed enough of the egg mixture to be completely moistened but not falling apart.
4. Heat a large skillet and swirl in 1 tablespoon of the butter. Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, March 28, 2011
Baked Crisp Parmesan Romano Chicken
Baked Crisp Parmesan Romano Chicken
Mad Hungry
Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.
Ingredients
Serves 4.
* 1/4 cup extra-virgin olive oil, plus more for baking sheet
* 1/4 cup plus 1 tablespoon red-wine vinegar
* 1/2 teaspoon coarse salt
* 1/4 teaspoon crushed red-pepper flakes
* 1/2 teaspoon dried oregano
* 3 garlic cloves, minced and divided
* 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
* 1 cup fresh breadcrumbs
* 1/4 cup freshly grated Parmesan cheese
* 1/4 cup freshly grated Pecorino-Romano cheese
* 2 tablespoons flat-leaf parsley, fresh, finely chopped
* 1/4 teaspoon freshly ground pepper
Directions
1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
2. Preheat oven to 400 degrees Fahrenheit.
3. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
4. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
5. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.
Mad Hungry
Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.
Ingredients
Serves 4.
* 1/4 cup extra-virgin olive oil, plus more for baking sheet
* 1/4 cup plus 1 tablespoon red-wine vinegar
* 1/2 teaspoon coarse salt
* 1/4 teaspoon crushed red-pepper flakes
* 1/2 teaspoon dried oregano
* 3 garlic cloves, minced and divided
* 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
* 1 cup fresh breadcrumbs
* 1/4 cup freshly grated Parmesan cheese
* 1/4 cup freshly grated Pecorino-Romano cheese
* 2 tablespoons flat-leaf parsley, fresh, finely chopped
* 1/4 teaspoon freshly ground pepper
Directions
1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
2. Preheat oven to 400 degrees Fahrenheit.
3. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
4. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
5. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.
Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
Rachael Ray
TOTAL TIME:2 hr 30 min
Prep:10 min
Inactive Prep:1 hr 0 min
Cook:1 hr 20 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 tablespoons butter
* 2 McIntosh apples, cored and chopped
* 3 to 4 small ribs celery, chopped
* 1 onion, chopped
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
* 1 tablespoon poultry seasoning
* 4 cups chicken or turkey stock in a box
* 2 pounds ground turkey
* Salt and freshly ground black pepper
* 1/2 cup chopped fresh parsley
* 1 large egg
* 1/4 cup vegetable oil, plus more for drizzling
* 1/4 cup all-purpose flour
* 2 pounds starchy potatoes, peeled
* 1 cup whole milk
* 1 (5-ounce) package soft herb cheese (recommended: Boursin)
* 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)
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Directions
Preheat the oven to 350 degrees F.
Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.
Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.
While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.
Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.
Rachael Ray
TOTAL TIME:2 hr 30 min
Prep:10 min
Inactive Prep:1 hr 0 min
Cook:1 hr 20 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 tablespoons butter
* 2 McIntosh apples, cored and chopped
* 3 to 4 small ribs celery, chopped
* 1 onion, chopped
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
* 1 tablespoon poultry seasoning
* 4 cups chicken or turkey stock in a box
* 2 pounds ground turkey
* Salt and freshly ground black pepper
* 1/2 cup chopped fresh parsley
* 1 large egg
* 1/4 cup vegetable oil, plus more for drizzling
* 1/4 cup all-purpose flour
* 2 pounds starchy potatoes, peeled
* 1 cup whole milk
* 1 (5-ounce) package soft herb cheese (recommended: Boursin)
* 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)
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Directions
Preheat the oven to 350 degrees F.
Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.
Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.
While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.
Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.
Nacho Topped Chili Pot
Nacho Topped Chili Pot
Rachael Ray
TOTAL TIME:1 hr 55 min
Prep:15 min
Inactive Prep:1 hr 10 min
Cook:30 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* 4 poblano peppers
* 2 large jalapeno peppers
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground sirloin
* 1 large onion, finely chopped
* 4 cloves garlic, finely chopped
* Freshly ground black pepper
* 1 tablespoon cumin, a palmful
* 1 tablespoon coriander, a palmful
* 1 tablespoon smoked sweet paprika
* 2 tablespoons chile powder (recommended: Gebhardt's)
* 1/4 cup tomato paste
* 1 (12-ounce) bottle beer (recommended: Negra Modela)
* 2 cups beef stock
* 1 (16-ounce) can vegetarian spicy refried beans
* 1 bag good quality corn tortilla chips (recommended: Xochitl)
* 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
* 1 Fresno red chile
* 1 small can or jar pickled jalapenos
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Directions
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.
To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
Rachael Ray
TOTAL TIME:1 hr 55 min
Prep:15 min
Inactive Prep:1 hr 10 min
Cook:30 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* 4 poblano peppers
* 2 large jalapeno peppers
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground sirloin
* 1 large onion, finely chopped
* 4 cloves garlic, finely chopped
* Freshly ground black pepper
* 1 tablespoon cumin, a palmful
* 1 tablespoon coriander, a palmful
* 1 tablespoon smoked sweet paprika
* 2 tablespoons chile powder (recommended: Gebhardt's)
* 1/4 cup tomato paste
* 1 (12-ounce) bottle beer (recommended: Negra Modela)
* 2 cups beef stock
* 1 (16-ounce) can vegetarian spicy refried beans
* 1 bag good quality corn tortilla chips (recommended: Xochitl)
* 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
* 1 Fresno red chile
* 1 small can or jar pickled jalapenos
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Directions
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.
To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
Cauliflower Mac N Cheese
Cauliflower Mac N Cheese
Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:15 min
Inactive Prep:30 min
Cook:1 hr 5 min
YIELD:6 servings
LEVEL:Easy
Ingredients
* Salt
* 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
* 1 tablespoon extra-virgin olive oil
* 1 large head cauliflower
* 1 cup chicken stock
* 3 tablespoons butter
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 3 tablespoons flour
* About 2 1/2 cups whole milk
* Freshly ground black pepper
* Freshly grated nutmeg
* 3 to 4 sprigs fresh sage leaves, very thinly sliced
* 2 tablespoons Dijon mustard
* 1 cup sharp white Cheddar cheese
* 1 cup Gruyere cheese
* 1 cup shredded Parmigiano cheese
* 1 small bundle watercress, washed and chopped
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Directions
Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
Preheat the oven to 400 degrees F.
Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:15 min
Inactive Prep:30 min
Cook:1 hr 5 min
YIELD:6 servings
LEVEL:Easy
Ingredients
* Salt
* 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
* 1 tablespoon extra-virgin olive oil
* 1 large head cauliflower
* 1 cup chicken stock
* 3 tablespoons butter
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 3 tablespoons flour
* About 2 1/2 cups whole milk
* Freshly ground black pepper
* Freshly grated nutmeg
* 3 to 4 sprigs fresh sage leaves, very thinly sliced
* 2 tablespoons Dijon mustard
* 1 cup sharp white Cheddar cheese
* 1 cup Gruyere cheese
* 1 cup shredded Parmigiano cheese
* 1 small bundle watercress, washed and chopped
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Directions
Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
Preheat the oven to 400 degrees F.
Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers
Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers
Rachael Ray
TOTAL TIME:2 hr 0 min
Prep:15 min
Inactive Prep:1 hr 0 min
Cook:45 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* 3 pieces boneless, skinless chicken breast
* 3 onions
* 2 fresh bay leaves
* 2 tablespoons extra-virgin olive oil
* 8 ounces button mushrooms, sliced or quartered
* 4 baby potatoes, diced
* 2 parsnips, peeled and diced 1/2-inch thick
* 2 small ribs celery, chopped
* A few sprigs fresh sage leaves, very thinly sliced
* Salt and freshly ground black pepper
* Splash white wine
* 2 cups chicken stock
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 rounded tablespoon Dijon mustard
* 1/2 cup heavy cream
* 1 sheet frozen puff pastry dough, defrosted
* 1 egg
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Directions
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
Reduce the heat to low and bake off the pastry tops.
For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
Rachael Ray
TOTAL TIME:2 hr 0 min
Prep:15 min
Inactive Prep:1 hr 0 min
Cook:45 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* 3 pieces boneless, skinless chicken breast
* 3 onions
* 2 fresh bay leaves
* 2 tablespoons extra-virgin olive oil
* 8 ounces button mushrooms, sliced or quartered
* 4 baby potatoes, diced
* 2 parsnips, peeled and diced 1/2-inch thick
* 2 small ribs celery, chopped
* A few sprigs fresh sage leaves, very thinly sliced
* Salt and freshly ground black pepper
* Splash white wine
* 2 cups chicken stock
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 rounded tablespoon Dijon mustard
* 1/2 cup heavy cream
* 1 sheet frozen puff pastry dough, defrosted
* 1 egg
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Directions
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
Reduce the heat to low and bake off the pastry tops.
For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
Green Pastitsio
Green Pastitsio
Rachael Ray
TOTAL TIME:2 hr 15 min
Prep:15 min
Inactive Prep:45 min
Cook:1 hr 15 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* Salt
* 1 pound ziti or long, hollow pasta tubes (recommended: Buon Italia or Greek macaroni #2*)
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, sliced or chopped
* 1 large or 2 medium onions, chopped
* 1 large or 2 medium bundles chard, stemmed and chopped
* 1 bunch scallions, trimmed and chopped
* 1/4 cup fresh dill leaves
* 1/4 cup fresh mint leaves
* 1/4 cup fresh parsley leaves
* Freshly ground black pepper
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* Freshly grated nutmeg
* 1 brick Greek feta in water, drained, about 1 cup crumbled feta
* 1 cup freshly shredded or grated Parmigiano-Reggiano cheese
* *Available online or at specialty markets
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Notes
Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in, this is a heavy Greek alternative to Lasagne Bolognese. Here, I use an equally traditional phyllo tart filling and use it to lighten up the end result, though it remains rich yet not heavy - think a well-made spinach or vegetable lasagna.
Directions
If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F.
Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes.
While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt. Then add the scallions, dill, mint, parsley, and black pepper. Reduce the heat to a simmer and keep greens warm.
Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir 1 minute. Whisk in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce is thickened.
Drain the pasta and place back in hot pot, stir together with greens and feta to combine, taste to adjust seasoning. Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.
Rachael Ray
TOTAL TIME:2 hr 15 min
Prep:15 min
Inactive Prep:45 min
Cook:1 hr 15 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients
* Salt
* 1 pound ziti or long, hollow pasta tubes (recommended: Buon Italia or Greek macaroni #2*)
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, sliced or chopped
* 1 large or 2 medium onions, chopped
* 1 large or 2 medium bundles chard, stemmed and chopped
* 1 bunch scallions, trimmed and chopped
* 1/4 cup fresh dill leaves
* 1/4 cup fresh mint leaves
* 1/4 cup fresh parsley leaves
* Freshly ground black pepper
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* Freshly grated nutmeg
* 1 brick Greek feta in water, drained, about 1 cup crumbled feta
* 1 cup freshly shredded or grated Parmigiano-Reggiano cheese
* *Available online or at specialty markets
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Notes
Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in, this is a heavy Greek alternative to Lasagne Bolognese. Here, I use an equally traditional phyllo tart filling and use it to lighten up the end result, though it remains rich yet not heavy - think a well-made spinach or vegetable lasagna.
Directions
If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F.
Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes.
While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt. Then add the scallions, dill, mint, parsley, and black pepper. Reduce the heat to a simmer and keep greens warm.
Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir 1 minute. Whisk in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce is thickened.
Drain the pasta and place back in hot pot, stir together with greens and feta to combine, taste to adjust seasoning. Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.
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