Potato, Kale & Ricotta Galette

Potato kale galette 1

We love kale, and are always looking for new ways to do potatoes. We’re fans of creamy scalloped potatoes; thinly sliced spuds layered with cheese and cream, but sometimes it’s too heavy – this is a perfect compromise, and a great way to get your greens.

Sautéed kale cooks down dramatically, allowing a large serving between layers of soft, crispy potato. This version is subtle, with garlic and ricotta; try an Indian-spiced version by ditching the ricotta and spiking the kale with ginger and curry powder or garam masala as it cooks.Read More

Easy Bacon Corn Risotto

Easy Bacon Corn Risotto
Comforting, creamy risotto doesn't have to tie you to the stove. We found a way to nix all that time-consuming stirring and still get fabulous results. This dish is superb served under pan-seared fish, such as cod or halibut, or with roasted chicken
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Ingredients
  1. 5 to reduced-sodium chicken broth 1.25 to
  2. 51⁄2 cups or Homemade Vegetable Stock 1.375 L
  3. (see recipe, page 90)
  4. 6 slices bacon, chopped 6
  5. 1 tbsp butter 15 mL
  6. 1 onion, finely chopped 1
  7. 11⁄2 cups fresh or thawed 375 mL
  8. frozen corn kernels
  9. 2 cloves garlic, minced 2
  10. 2 cups short-grain white rice, such as 500 mL
  11. Arborio (see tip, opposite)
  12. Salt and freshly ground
  13. black pepper
  14. 2 cups cherry tomatoes, halved 500 mL
  15. 1 cup freshly grated Parmesan cheese 250 mL
Instructions
  1. In a large saucepan, bring broth to a boil; reduce heat and let simmer. Meanwhile, in another large saucepan, sauté bacon over medium-high heat until lightly browned but not crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off fat and wipe out pan with paper towels.
  2. Add butter to the pan and melt over medium heat. Sauté onion and corn for 5 minutes or until tender. Add garlic and sauté for 15 seconds or until fragrant. Add rice and stir to coat. Return bacon to pan and add 4 cups (1 L) of the broth, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. (Remove the remaining broth from the heat.) Bring rice mixture to a boil; reduce heat to low, cover and simmer for 10 minutes. Uncover, stir thoroughly, then stir in tomatoes. If liquid is mostly absorbed, add another 1 cup (250 mL) broth.
  3. Cover and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed and rice is still slightly firm to the bite. Remove from heat and stir in Parmesan and enough of the remaining broth to make it creamy. Taste and adjust seasoning with salt and pepper, if desired. Cover and let stand for 10 minutes or until rice is tender.
  4. Serves 6 to 8.
Notes
  1. Tip: If you use a salt-free stock or broth, you may want to add more salt. Salt is, in any recipe, a matter of personal preference, so feel free to increase or reduce the quantities we suggest. Before adding more salt at the end of the cooking time, be sure to taste the dish first, as the bacon and Parmesan contribute quite a lot of salt.
  2. Tip: Short-grain rice is essential to a smooth and creamy risotto. You won't get the same velvety finish if you try to make risotto with long-grain rice, such as basmati, converted or jasmine. Short-grain rice, such as Arborio or Carnaroli, is sometimes labeled "risotto rice."
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Spiced Roasted Cauliflower

Tired of steamed cauliflower? Try roasting it!

Spiced Roasted Cauliflower
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Ingredients
  1. 1 head cauliflower 1
  2. 2 tbsp vegetable oil 30 ml
  3. 2 tsp chili powder 10 ml
  4. 1 tsp ground cumin 5 ml
  5. 1⁄2 tsp salt 2 ml
  6. 1⁄4 tsp freshly ground black pepper 1 ml
Instructions
  1. Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
  2. Serves 4 to 6.
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Zucchini-Stuffed Tomatoes

This recipe is just the ticket when you’re faced with a bumper crop of tomatoes and zucchini

Zucchini-Stuffed Tomatoes
Serves 8
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Ingredients
  1. Easy and colorful.
  2. 3 medium zucchini, unpeeled 3
  3. 1⁄2 tsp salt 2 mL
  4. 4 large firm tomatoes 4
  5. 1⁄4 cup margarine 60 mL
  6. 1 medium onion, chopped 1
  7. 1 clove garlic, minced 1
  8. 1 tbsp brown sugar 15 mL
  9. 2 tbsp grated Parmesan cheese 30 mL
  10. 2 tbsp minced fresh parsley 30 mL
Instructions
  1. Grate zucchini coarsely and toss in a bowl with salt. Set aside for about 30 minutes. Remove stems and cut tomatoes in half horizontally. Remove pulp, chop and place in small bowl. Place tomato shells cut-side down and drain on paper towels. In frying pan, melt margarine and sauté onions and garlic until tender. Add tomato pulp. Simmer to evaporate moisture. Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
Notes
  1. 6.3 grams of fat per serving
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Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

Asparagus Vinaigrette
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Ingredients
  1. 1 LB. FRESH ASPARAGUS 500 g
  2. DRESSING
  3. 1 TBSP. DIJON MUSTARD 15 mL
  4. 2 TBSP. WHITE WINE VINEGAR 30 mL
  5. 3 TBSP. FRESH LEMON JUICE 45 mL
  6. 1 TSP. SUGAR 5 mL
  7. SALT & PEPPER TO TASTE
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  9. LEMON ZEST
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
Instructions
  1. To Prepare Asparagus: place asparagus in a small amount of boiling water and cook for 2 minutes. (Asparagus will turn bright green and should still be crunchy) Remove asparagus and plunge into ice water. When cool, dry and place on a serving platter.
  2. To Prepare Dressing: place all ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest.
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Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.

Cheesy Scalloped Potatoes

This recipe can all be made in a food processor.

Cheesy Scalloped Potatoes
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Ingredients
  1. This recipe can all be made in a food processor.
  2. Serves 8
  3. 6 Medium Potatoes, Peeled and Sliced
  4. 1/4 Cup Diced Onion
  5. 1/4 Cup Celery Leaves
  6. 2 Sprigs Parsley
  7. 3 TBSP Flour
  8. 1/4 Cup Butter
  9. 1 1/2 TSP Salt
  10. 1/4 TSP Pepper
  11. 1 1/2 Cup Milk
  12. 1 to 2 Cups Grated Sharp Cheddar Cheese
  13. Dash of Paprika
Instructions
  1. Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in blender, mixing thoroughly. Arrange potato slices in buttered, 2 quart baking dish. Pour mixture over potatoes; sprinkle with grated cheese and paprika. Bake in 350 degree oven approximately 50 minutes. This can be frozen and reheated.
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