RECIPES FROM APRIL 14

RECIPES FROM APRIL 14, 2009 COOKING CLASS:

Pesto Tortilla Pizza
Spinach and Ricotta Lasagna
Orecchiette with Roasted Walnuts and Broccoli
Vegetarian Chili
Sweet Potato Bread
Polenta Pound Cake
Beverage Selection: Raspberry Lambic

Pesto Tortilla Pizza

Tortillas

Pesto

Grated Cheese

Spread pesto thinly to with a ½ inch of the edge of a tortilla. Sprinkle generously with grated cheese. Bake in a 350 over for 10 minutes or until the tortilla begins to crisp.

Spinach & Ricotta Lasagna

For the Filling:

1 ½ lb. (about 3 cups) whole milk ricotta

2 lbs fresh spinach or two 10 oz pkgs frozen chopped spinach

¼ cup unsalted butter

½ medium yellow onion, finely chopped (about ½ cup)

3 medium gloves garlic, minced

½ cup freshly grated Parmesan

2 large eggs, lightly beaten

1 tsp. kosher salt

½ tsp. freshly ground black pepper

Pinch freshly grated nutmeg

Assemble:

4 ½ cups Tomato sauce

¾ lb fresh lasagna noodles

1 recipe basic cream sauce

1 cup shredded Parmesan

1 Tbsp. Unsalted butter, cut into small cubes.

Making the filling:

Drain the ricotta in a fine sieve for an hour or longer if it is very wet. If using fresh spinach, stem and rinse it well; don’t dry the leaves. In a 12 inch skillet over medium heat, cook the spinach until wilted, 3 to 5 minutes. Drain well, squeeze out the excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.

Melt the butter in a 10 or 12 - inch skillet over medium low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parm, eggs salt and pepper and nutmeg. Mix well. You should have about 4 ½ cups.

Now layer all ingredients in a 9x12x3 or 10x14x2 place in a preheated oven to 350 degrees. For about 45 to 50 minutes. It should be heated through and bubbling around the edges.

Orecchiette with Roasted Broccoli And Walnuts

12 oz (3 cups) Orecchiette or some other short pasta

1 bunch Broccoli (1 ½ lbs), cut into small florets

½ cup Walnuts, roughly chopped

¼ cup Olive Oil

2 cloves Garlic, chopped

Kosher Salt and Black Pepper

2 tbs unsalted butter

¼ cup Grated Parmesan (1 oz)

Heat oven to 400 degrees.

Cook pasta according to package directions. Reserve ¾ cup of the cooking water. Drain pasta and return to pot

On a rimmed baking sheet, toss broccoli, walnuts, oil, garlic, ½ tsp salt and ¼ tsp pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes

Toss the pasta with the broccoli mixture, butter and ½ cup of reserved pasta water. Add more water if the pasta seems dry.

Sprinkle with parmesan before serving.

Vegetarian Chili

Morning Star Meal Starter 1 package

½ large red pepper

½ large green pepper

1 medium yellow onion

1 package frozen shitake mushrooms

3 or 4 cloves of garlic finely chopped

10 oz package of Sweet white corn

1 15 oz can of Black beans rinsed

1 15 oz can Cannellini Beans

1 28 oz Muir Glen Fire Roasted Diced Tomatoes

2 Tbsp. Chili powder

2 tsp. cumin

Garlic powder

Onion powder

(All spices are to be adjusted for your own taste.)

Begin by sautéing peppers, onion and garlic in extra virgin olive oil in bottom of a stew pot; 3 – 5 minutes. Add the rest of the ingredients and stir continuously while adding. Next add all of your spices. Use the above or your own choice to personalize the chili. Allow to simmer for at least one hour.

Sweet Potato Bread

1 ¾ cup Flour

1 ½ cup Sugar

1 ½ tsp Cinnamon

1 tsp Nutmeg

½ tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

2 Eggs

1 cup Mashed Sweet Potatoes

½ cup Canola Oil

1 ½ cup Water

Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt.

In a separate bowl mix eggs, sweet potatoes, oil and water.

Mix wet and dry ingredients together and pour into a 9‑inch loaf pan.

Bake at 350 degrees for 50-60 minutes.

Polenta Pound Cake

¼ lb Butter, pref. Unsalted

1 cup Sugar

Finely grated zest of 1 lemon

3 Eggs, at room temperature

1 tsp. Vanilla

½ tsp. Almond Extract

½ cup Sour Cream or Yoghurt

½ cup plus 2 Tbsp. Cornmeal

1 cup flour

½ tap. Baking Powder

¼ tsp. Salt

½ cup pine nuts

Powdered Sugar

Preheat oven to 350. Brush a 4x10 or 5x8 loaf pan with butter and dust with flour.

Cream the butter sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the flavorings and sour cream. Stir in the cornmeal followed by the flour, baking powder and salt.

Spoon the batter into the pan, smooth the top, then give the pan a sharp rap to remove any air pockets. Scatter the pine nuts over the top and gently press into the batter. Bake in the center of the oven until the top is firm to the touch and golden brown; about 1 hour. Let cool for 10 minutes, turn out onto a rack. Serve dusted with powdered sugar.