Caramelized Onion and Potato Flan

This is one of the first recipes Chef Vincent shared with us for “A Year of the Best” and it’s excellent with ham

Caramelized Onion and Potato Flan
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Ingredients
  1. 2 Tbsp. butter
  2. 2 large onions
  3. 6-8 medium baker potatoes, peeled and thinly sliced
  4. salt and freshly ground pepper to taste
  5. 1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated
Instructions
  1. In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
  2. Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.
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I have to take my paycheque to the bank – it’s too small to go by itself.

Roasted Vegetable Manicotti with Cheese Sauce

A delicious dish to celebrate fall and a visit to the market garden

Roasted Vegetable Manicotti with Cheese Sauce
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Ingredients
  1. 1 onion
  2. 2 cups chopped broccoli
  3. 2 cups chopped cauliflower
  4. 2 cups chopped carrot
  5. 1 red pepper
  6. 3 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 2 garlic cloves, minced
  9. 3 cups spinach
  10. 1 cup freshly grated Parmesan cheese
  11. 1 cup ricotta cheese
  12. 1 egg, beaten
  13. 2 slices bread
  14. 1/2 cup fresh parsley
  15. 1/2 cup fresh basil
  16. salt and pepper to taste
  17. 16 manicotti shells
  18. 2 – 14 oz. cans tomato sauce
  19. Asiago cheese, grated
  20. Cheese Sauce
  21. 3 Tbsp. butter
  22. 3 Tbsp. flour
  23. 3 cups milk
  24. 2 cups grated mozzarella or Swiss cheese
  25. 1 tsp. Worcestershire sauce
  26. dash hot pepper sauce
  27. salt and pepper to taste
Instructions
  1. Chop vegetables into 1″ pieces. Toss with oil, vinegar and garlic. Roast at 350 F. for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool. Pulse vegetables in food processor to a coarse texture.
  2. Mix together Parmesan, ricotta and egg. Blend with vegetables.
  3. In food processor, whirl bread, herbs and seasonings. Add to vegetable mixture.
  4. Cook manicotti according to package directions. Drain well. Fill with vegetable mixture using spoon or very small knife.
  5. Pour tomato sauce in bottom of two 9X13″ baking dishes and arrange stuffed manicotti in each baking dish.
  6. Make cheese sauce and pour over manicotti. Sprinkle with grated Asiago. Bake at 350 F. for about 30 minutes.
To make cheese sauce
  1. Melt butter over medium heat and blend in flour. Cook for 1 minute, stirring constantly until smooth and bubbly. Reduce heat to medium-low. Gradually add milk, stirring constantly until thickened. Add cheese, Worcestershire and hot pepper to thickened mixture and stir until cheese is melted. Add salt and pepper.
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Lemon Risotto

This delicious recipe transforms simple rice into a wonderful dinner or side dish and it’s excellent with grilled seafood or chicken

Lemon Risotto
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Ingredients
  1. This delicious recipe transforms simple rice into a wonderful dinner or side dish. Excellent with grilled seafood or chicken.
Ingredients
  1. 1 Tbsp. olive oil
  2. 1 1/2 cups sliced shitake mushrooms
  3. 2 shallots or green onions, thinly sliced
  4. 2 garlic cloves, minced
  5. dash of pepper
  6. 1 cup arborio or short grain rice
  7. 2 cups chicken stock
  8. 1/2 cup dry white wine or water
  9. 1 large carrot cut into 1″ matchsticks
  10. 1 small bunch aspargus spears, cut into 1″ pieces
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tsp. grated lemon zest
  13. fresh basil or parsley
Instructions
  1. In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
  2. Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat.
  3. Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.
  4. Garnish with basil or parsley.
The Best of Bridge http://www.bestofbridge.com/
There would be fewer problems with children today if they had to chop wood to keep the TV set going.

Oven-Roasted Autumn Vegetables

You’ll love these flavour combinations

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
The Best of Bridge http://www.bestofbridge.com/
 
 

Cornmeal Currant Griddle Cakes with Apple Cinnamon

Cornmeal and currants – you gotta try this!

Cornmeal Currant Griddle Cakes with Apple Cinnamon
Cornmeal and currants
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Ingredients
Syrup
  1. 2 cups (500 ml) apple juice
  2. 1/2 cup (125 ml) apple jelly
  3. 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
  1. 1 cup (250 ml) flour
  2. 1/2 cup (125 ml) cornmeal
  3. 3 Tbsp. (45 ml) sugar
  4. 2 tsp. (10 ml) baking powder
  5. 1 tsp. (5 ml) baking soda
  6. pinch of salt
  7. 1/3 cup (75 ml) currants
  8. 1 1/4 cups (310 ml) plain yogurt
  9. 2 large eggs
  10. 1/4 cup (60 ml) melted butter
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
  1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
The Best of Bridge http://www.bestofbridge.com/

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