Tag: casserole

Stuffed Swiss chard leaves

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We followed this basic recipe for stuffed cabbage leaves: http://piglettedc.tumblr.com/post/122717650121/polish-stuffed-cabbage-leaves-galumpki-recipe However, we had to modify the recipe due to availability of ingredients. First, we used 10-11 rainbow Swiss chard leaves (2 bunches), with stems removed. We gently parboiled the leaves in slightly salted water with 1 tsp white vinegar (to preserve the bright colors), and… Continue reading Stuffed Swiss chard leaves

Shredded potato and sun dried tomato casserole

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We tried this recipe: http://www.thekitchn.com/recipe-egg-hash-brown-casserole-with-cheddar-sun-dried-tomatoes-167015 We used one shallot instead of a small onion. (Apr. 2017) Note: For the 3 Tbsp hot mustard, we followed this recipe: http://www.seriouseats.com/recipes/2012/01/hot-mustard-recipe.html We whisked together 3 Tbsp Colman’s hot mustard powder with 3 Tbsp cold water in a medium mixing bowl, to which we later added the eggs and… Continue reading Shredded potato and sun dried tomato casserole

Spaghetti pie with pecorino, black pepper., and broccoli raab

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We tried this for brunch: https://smittenkitchen.com/2016/01/spaghetti-pie-with-pecorino-and-black-pepper/ Instead of 8 oz pecorino, we used 6 oz pecorino and 2 oz parmesan. We also added about ½ tsp crushed red pepper to the egg mixture. Finally, I concur with Smitten Kitchen that the springform pan needs to be tightly wrapped with foil to avoid unwanted spillage. I… Continue reading Spaghetti pie with pecorino, black pepper., and broccoli raab

Colombian ripe plantain and cheese cake (torta de maduro)

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We tried this casserole recipe, but we had only four ripe (nearly black) plantains. For the fifth, we substituted with one ripe banana and 1 tsp flour (since plantains have a higher starch content than bananas). We used an 8x8 baking dish, which we buttered. At the end of baking, we broiled on low for… Continue reading Colombian ripe plantain and cheese cake (torta de maduro)

Strawberry-peach crisp

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We tried this recipe from Food & Wine: http://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp Our modifications: first, the recipe calls for 2 lb rhubarb, but we could find neither fresh nor frozen, so we used 1 lb frozen peach slices instead. Because peaches are not as tart as rhubarb, we reduced the amount of white sugar by ½ cup (for… Continue reading Strawberry-peach crisp

Simple lasagna with hearty tomato meat sauce for two

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We tried an America’s Test Kitchen recipe from their Dinners for Two magazine; access to the online recipe requires a subscription: https://www.americastestkitchen.com/recipes/361-simple-lasagna-with-hearty-tomato-meat-sauce Unfortunately, our loaf pan was too small to fit the recipe (which presumably requires a 9x5 loaf pan), so we ended up having to transfer it to an 8x8 baking dish, breaking the… Continue reading Simple lasagna with hearty tomato meat sauce for two

Greek-style tomato and string bean casserole with sliced potato crust

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We made the filling, including the dates and feta, from this recipe: http://piglettedc.tumblr.com/post/134695006591/tomato-and-string-bean-baklava-this-is-a-savory Instead of layering with phyllo, we tossed peeled and sliced 4 Yukon potatoes with some marjoram, olive oil, juice from one lemon, and salt and pepper, and then we lined the bottom, sides, and top of a lightly oiled 9x13 baking dish… Continue reading Greek-style tomato and string bean casserole with sliced potato crust

Italian-style scalloped tomatoes

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We followed this recipe: https://food52.com/recipes/18941-sarah-leah-chase-s-scalloped-tomatoes, but we used ciabatta bread (about ¼ loaf) instead of a baguette. After baking at 350 for 35 mins, we broiled it on high (about 8 inches from the flames) for a few mins. The recipe calls for bacon fat or olive oil, so it can be vegetarian if you… Continue reading Italian-style scalloped tomatoes