Monthly Archive for March, 2010

Jane Jewell’s Strada

Published on March 26, 2010 in Recipes. 0 Comments

Jane Jewell’s Strada

Ingredients

16 slices bread cut in 1” cubes
½ pound sharp cheese, shredded
2-3 cups cubed ham, sausage, or salmon
9 extra large eggs
2c milk
1t salt
½ cup melted butter

Place ½ the bread in bottom of a 9 x13 greased dish; cover with ½ the cheese and ½ the ham, repeat layers.  Combine milk, eggs, and salt. Beat thoroughly  Pour over ham/bread/cheese mixture. Drizzle melted butter over top.  Refrigerate 12-24 hours. Cover loosely with foil. Place in pan containing ¾” of hot water. Bake at 400° for 50 minutes or until knife in center is clean. No foil last 15 minutes

Big Dutch Babies

Published on March 16, 2010 in Recipes. 0 Comments

Big Dutch Babies (Sunset Magazine, 1977)

This is a dramatic looking egg dish that is super quick and easy to make.

Serves Pan Size Butter Eggs Milk/Flour
3 2-3 quart ¼ cup 3 ¾ cup each
4 3-4 quart 1/3 cup 4 1 cup each
5 4-4 ½ quart ½ cup 5 1 ¼ cup each
6 4 ½-5 quart ½ cup 6 1 ½ cup each

We also add 1 teaspoon salt to the recipe at the 4 serving size.

Put butter in heavy skillet and set in 425 degree oven.  Mix batter quickly while butter melts.  Put eggs in blender and whirl at high speed 1 minute.  Gradually pour in milk, slowly add flour (and salt if you are using it), whirl 30 seconds.

Remove pan from oven, pour batter into melted butter.  Return to oven, bake until puffy and well-browned, 20-25 minutes.  Serve immediately with topping.

Classic topping: Sprinkle powdered sugar on pancake, squeeze lemon over top. We also like it with fresh jam.

Pasta with Braised Kale

Published on March 9, 2010 in Recipes. 0 Comments

Pasta with Braised Kale (adapted from bon appetit magazine, Oct 2009)
1 pound kale (about two bags from our fridge)
3 TBSP olive oil, divided
1-2 leeks
8 large garlic cloves, thinly sliced
1/2 pound pasta
2 teaspoons lemon juice
Finely grated parmesan cheese

Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.