Kitch n Therapy

Southwestern Vegetable and Cheese Strata

Serves 8

1 1/2 cups finely chopped onion

1 cup finely chopped scallion

3/4 pound mushrooms, sliced think

3 Tbsp olive oil

2 red peppers, chopped (about 2 cups)

2 green peppers, chopped (about 2 cups)

1 7 oz can of Green Chilis

Enough French or Italian buttered bread cut into 1-inch cubes to measure 8 cups (about 1 loaf)
3 Tbsp butter
1/2 cup medium-dry white wine, such as Sauvignon Blanc

1/2 cup coarsely grated extra-sharp Cheddar (10 ounces)

1 cup coarsely grated Jack or Pepper Jack cheese

1 cup freshly grated Parmesan

9 large eggs

3  cups half and half

2 Tbsp Dijon-style mustard

1/2 tsp Tabasco or to taste (may not need if using Pepper Jack Cheese)

1 tsp Chili Powder

Adjust oven rack to middle position and heat oven to 200 degrees.  Arrange bread in single layer on large baking sheet and bake until dry not crisp, approximately 20 minutes, turning slices over halfway through.  When cooled, butter slices on one side with 2 tablespoons butter; cut into cubes and set aside.
In a large skillet cook the onion in the oil over moderately low heat, stirring, until onion is softened.

Add the scallions and bell peppers and cook the mixture over moderate heat, stirring for approximately 5 minutes then add mushrooms. Cook until all the liquid the mushrooms give off is evaporated and the peppers are tender. Salt and Pepper to taste.  Transfer vegetable mixture to medium bowl and cool.
Add wine to skillet, increase to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

Butter baking dish with remaining 1 tablespoon butter.
Arrange half the bread cubes in a buttered large shallow baking dish, spread half the vegetable mixture over them, and sprinkle half the cheese over the vegetables.

Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.

In a bowl whisk together the eggs and parsley until combined; whisk in reduced wine, half and half, the mustard, chili powder, and optional Tabasco sauce, with salt and pepper to taste.

Pour the egg mixture evenly over the strata, and chill covered, overnight.

Let the strata stand at room temperature for 20 minutes and bake it in the middle of a preheated 350 degree oven for 45 minutes to an hour, or until puffed and golden and cooked through.

Adapted from Epicurious

Penne With Five Cheeses
Serves 6
adapted from Barefoot Contessa

What You Need To Make Chili

Instructions:

Vinaigrette

1/2 cup EVOO
3 Tbsp Red Wine Vinegar
Splash of Balsamic Vinegar
1 tsp fresh chopped oregano
1 Tbsp fresh chopped Dill
S & P to taste

Mix with wire whisk until well blended.

Salad prep:

1 English cucumber halved, seeds scraped, chopped
4 Roma Tomatoes seeded and chopped
1 green pepper cleaned and chopped
3 radishes chopped
1 Tbsp minced red onion

Mix together and spread on flat tray. Add vinaigrette to taste

Scatter top of Salad with:

Halved Kalamata olives
Capers
Feta Crumbles
S & P to taste.

Serves six to eight

If you would like to make this less rich, use less cream and more milk.

Ingredients:
4 teaspoons unsalted butter, at room temperature
1 1/2 cup whole milk
1 cup heavy cream
2 large cloves garlic, smashed and peeled
2 sprigs of fresh rosemary
Pinch of freshly grated nutmeg
1 medium yellow onion, cut in half and thinly sliced
4 ounces grated Gruyere cheese (about 1 cup)
2 ounces freshly grated Parmigiano-Reggiano (about 1/2 cup)
3 pounds russet potatoes (6 to 7 medium)
Kosher salt and freshly ground white pepper
Optional:  2 ounces fresh goat cheese, crumbled (about 1/3 cup)

Position a rack in the center of the oven and hear the oven to 350 degrees F.  LIne a rimmed baking sheet with foil.  Grease a 9 x 13-inch baking dish with 2 teaspoons of butter.

Pour the milk and cream into a small saucepan.  Add the garlic, rosemary, and nutmeg.  Bring just to a simmer, cover, and remove from the heat.  Set aside to infuse for at least 20 minutes.  Combine the Gruyere and Parmigiano in a bowl.

Sauté sliced onions in 2 teaspoons of butter until softened.

Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds.  Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, top with one-half of the sautéed onions, then layer with one-third of the Gruyere-Parmigiano mix.  Add a second overlapping layer of potatoes, more salt and white pepper, the second half of the onions, and anther third of the cheese mixture, and scatter over goat cheese.  Make a third layer with the remaining potatoes and season with salt and white pepper.  Press down lightly to compact the layers.

Remove the garlic and rosemary from the infused cream, and discard them.  Pour the cream over the potatoes and sprinkle the remaining cheese on top.

Cover the top of the Potato Gratin with buttered wax paper and foil.  Set the baking dish on the foil-lined baking sheet, and bake until potatoes are tender when poked with a skewer, approximately 1 hour.  Remove the foil and wax paper and bake until top is golden and liquid has bubbled down, approximately 15 to 30 minutes more.  Let sit for 10 to 15 minutes before serving.

24 cupcakes

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 1 Tbsp. pumpkin pie spice
• 2 tsp. baking soda
• 1 1/2 cups canned pumpkin

Adapted from ‘The Big Book of Appetizers’  by Meredith Deeds and Carla Snyder

Makes about 2 1/2 cups

Ingredients:

1/4 cup pine nuts
6 ounces feta cheese
1/4 tsp. minced garlic
1 cup sour cream
4 ounces cream cheese
Salt and freshly ground black pepper
1 roasted red bell pepper, diced
1/2 cup packed fresh flat-leafed parsley leaves, finely chopped

Method:

1. Preheat oven to 350 degrees F.  In a shallow baking pan toast pine nuts, stirring occasionally, until golden about 7 minutes, and transfer to a plate to cool.
2. Combine the feta, garlic, sour cream, and cream cheese in a food processor.  Pulse until the ingredients are just combined.  
3. Scrape out the feta mixture into a bowl and stir in the red pepper and parsley.  
4. Season to taste with salt and pepper.  (Can be done to this point several hours ahead of time.)
5. Just before serving, spoon the dip into a serving bowl and scatter the toasted pine nuts on top.  Sever with pita chips, crackers or crudites.  

Adapted from Culinary School of the Rockies
Serves about 4-6

Ingredients:

1/2 cup water
zest and juice of 1 lime
1/2 cup sugar
1/2 cup real maple syrup
1 bag fresh cranberries
1 Tbsp. fresh ginger, grated
pinch of salt
freshly ground pepper

Method:

1. Put the water, zest, lime juice, sugar and maple syrup into a medium-sized heavy saucepan.  Bring to a boil over high heat.  Reduce heat to medium and simmer uncovered until the sugar has dissolved, about 3 minutes.
2. Add cranberries and continue to simmer for 5 minutes, stirring occasionally.  Add ginger and mix well.  Continue to simmer for an additional 8-10 minutes, until most of the cranberries pop.  
3. Season with salt and pepper to taste and serve.