Vidalia Sweet Onion Pie
1 1/2 cups finely crushed buttery crackers
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions
3/4 cup whole milk
5 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese Paprika
Chopped fresh parsley
DIRECTIONS
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
Leek and; Potato Cream Soup
Ingredients:
1 bunch Leek
6 Medium to Large Potatoes, peeled and cut into cubes
5 tablespoons butterVidalia Sweet Onion Pie 1 1/2 cups finely crushed buttery crackers 6 tablespoons (3/4 stick) unsalted butter, room temperature 2 cups thinly sliced Vidalia onions 3/4 cup whole milk 5 eggs 3/4 teaspoon salt 3/4 cup packed grated sharp cheddar cheese Paprika Chopped fresh parsley DIRECTIONS Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in hVidalia Sweet Onion Pie 1 1/2 cups finely crushed buttery crackers 6 tablespoons (3/4 stick) unsalted butter, room temperature 2 cups thinly sliced Vidalia onions 3/4 cup whole milk 5 eggs 3/4 teaspoon salt 3/4 cup packed grated sharp cheddar cheese Paprika Chopped fresh parsley DIRECTIONS Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.eavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
1 quart of Chicken Broth
1 cup of Half and Half
1 cup heavy cream
Salt and pepper to taste
4 ounces - Cheddar cheese, shredded (optional)
Instructions:
Rinse leeks well under cold water then slice leeks thin. In a large pot,
melt butter and then add leeks. Cook leeks until tender. Add broth
and the cubed potatoes. Cook until potatoes are fork tender. Add
Half & Half, heavy cream and simmer . For thicker, creamier soup,
add to soup 2 tablespoons of corn starch dissolved in a little water.
Turn up heat until soup thickens; then turn heat off and serve.
Optional: add shredded cheddar cheese; stir and serve.
Ingredients
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
Artichokes
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top
. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.
Add the melted butter, water and oil and mix well.
If needed, add more water or oil to make stuffing very moist
Turn the artichokes upside down and press firmly to spread the leaves
. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.
Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves
. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes
3 LARGE EGGPLANTS
3 EGGS
3/4 CUP MILK
3 CUPS BREAD CRUMBS
1/2 CUP VEGETABLE OIL
PREPARED TOMATO SAUCE ( 5-6 CUPS)
1 LB MOZZARELLA CHEESE. SHREDDED
1/2 CUP PARMESAN CHEESE
SALT TO TASTE
PREHEAT OVEN TO 350 F
PEEL EGGPLANT AND SLICE INTO 1/8 INCH THICK.
DIP THE SLICES INTO THE EGG AND MILK MIXTURE, THEN INTO THE BREAD CRUMBS.
IN A LARGE SKILLET, HEAT OIL UNTIL VERY HOT, ADD BREADED EGGPLANTAND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.
DRAIN ON PAPER TOWLS.
IN A LARGE BAKING PAN COVER BOTTOM OF PAN WITH TOMATO SAUCE.
THEN FOLLOW WITH A LAYER OF EGGPLANT SLICES, MOZZARELLA CHEESE, AND PARMASAN CHEESE.
REPEAT THE LAYERS ENDING WITH TOMATO SAUCE.
TOP WITH MOZZARELLA AND PARMESAN CHEESE.
BAKE FOR APPROXIMATELY 25 MINUTES.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!
BETTE'S EGGPLANT PARMESAN
Chef Bob’s Iron Skillet Eggplant Bucatini Amatriciana with Mushrooms
Dr. Robert Doidge
Yield: 6-8 hungry people
8oz Pancetta
1 medium red onion (chopped)
1 cup shitake mushrooms
1 cup button mushrooms
1 cup oyster mushrooms
1/2 cup dry white wine
Put pancetta in skillet and brown in pan and remove, cook red onion and cook mushrooms in pan with
pinch red pepper flakes to taste -some like it hot! and after cooked remove and deglaze with dry white
wine. Add marinara to this base (whatever your favorite one is!). I make my own with San Marzano
tomatoes, oil and garlic sautéed lightly and simmer for 15-20 minutes.
Cut ends off eggplant and peel every other row (skin adds fiber and texture) slice and put on rack and
salt for 25 minutes and wipe salt off and press down with cloth towel to remove excess water.
Canola Oil
EVO Olive Oil
Seasoned Panko Breadcrumbs
4 Eggs & water = egg wash
All-purpose flour
5 Large eggplants (I like to mix purple and white-whatever is available at your local green grocer)
Heat Canola oil and EVO olive oil in frying pan
Eggs wash -4 eggs and splash of cold water
Panko breadcrumbs (seasoned)
Take eggplant slice, dip in flour, egg wash and then press seasoned Panko breadcrumbs onto eggplant
(make sure they are coated evenly and well).
Fry eggplant slices until golden brown
Let settle on paper towels in layers to drain any excess oil
In a large Iron skillet – coat pan with thin film of oil and light layer of sauce followed by freshly grated
parmesan cheese to give pseudo crust , layer the eggplant followed by sauce, parmesan and mozzarella –
either grated or thin slices if using fresh mozzarella, continue to do another layer with same 3
ingredients.
Put in oven at 375 degrees for approximately 20 minutes or until cheese is bubbly!
Serve to friends and family with loaf of fresh Italian bread and good wine, good music and laughter!
Iachetti’s Kitchen
John Iachetti
Owner and Chef
Roast Sweet Corn and Vegetable Salad
Serves Four
4 ea Ears of Corn- silk removed and husk pulled back
2 oz. olive oil
2 oz. pilsner beer( can be replaced with water and or white wine)
1 oz curly parsley-chopped
1 oz onion powder
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- red pepper-diced
2 oz –green onion- chopped use green ends only
1oz- white onion- chopped and lightly sauteed
1 ea beefsteak tomato-small dice
2 oz- olive oil
1 oz-lemon or lime juice
¼ T salt
1 t cracked black pepper
Method
Pre heat oven to 450 degrees for 15 minutes- LEAVE OVEN ON-
Herb Oil Marinade
In small bowl combine Olive oil, pilsner beer, parsley, onion powder, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
Pull back corn from husk being careful to leave husk intact at the end. Remove all the silk – Generously brush ears of corn with herb marinade and then pull husk back over the ears covering all the kernels
On baking sheet line up ears of corn-Place baking sheet in the preheated oven for about 30-40 minutes or until corn husks are brown and kernels soft-
Remove and Cool-
Once cool, pull back husks. Using sharp knife slice and MILK the corn kernels off the cob into large bowl- Repeat process for all the ears of corn-Once complete add the red peppers, green & white onions and tomatoes.
Being careful not to over mix stir corn mixture quickly- Next add olive oil, lemon or lime juice, salt and pepper-
Let stand at room temperature for thirty minutes before enjoying
This salad can be made night before and brought out to room temperature 30 minutes before being served
Iachetti’s Kitchen
John Iachetti
Owner and Chef
Roast Cauliflower and Verry Veggie Flatbread- serves one
For this recipe you can use pizza dough or pizza shells
1 ea. 6 ounce pizza doughs- floured and rolled out to ¼ thickness
or 1 ea - 8 inch pizza shell-(store bought)
¼ . Head Cauliflower (-hard and white)-Un wrapped-
2 oz. olive oil
1 oz Italian parsley-chopped
1 oz garlic- chopped fine
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- roasted cauliflower
2 oz –pizza sauce- use tomato sauce as well
1oz- broccoli raab- sautéed until soft (can also use spinach )
1 oz- artichokes- quartered – seasoned touch salt and pepper
1 oz- carrots-diced - sautéed until soft
5 ea pear or cherry tomatoes- cut in half
2 oz- Fresh Mozzarella- cut into 3 slices-approximately 1/8 inch thick
Method
Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-
Olive Oil Slurry
In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE REMAINING OLIVE OIL SLURRY
Flatbread
Place pizza crust on pizza paddle or on pizza pan-
Spread pizza sauce evenly on crust-
Simply place Broccoli Raab, carrots and artichokes around flatbread shell
Next place Roasted cauliflower throughout the shell covering other vegetables
Add mozzarella - Finish the flatbread with the sliced tomatoes
Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts
Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry
Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!
In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients; then stir into the salad until well coated with dressing. Chill and serve.
Vidalia Sweet Onion Pie
1 1/2 cups finely crushed buttery crackers
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions
3/4 cup whole milk
5 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese
Paprika
Chopped fresh parsley
DIRECTIONS
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
Ingredients
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
4 TO 6 SERVINGS
INGREDIENTS
1/2 cup (1 stick) butter
1 cup finely chopped onions
4 cups Swiss chard, cooked, drained, and chopped
2 pounds ground beef
1/4 cups grated Parmesan cheese
4 eggs
3/4 cup bread crumbs
1/2 cup flour
4 cups tomato sauce
PREPARING
Preheat oven to 350ᵒF.
In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.
Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.
Cover the bottom of the baking pan with tomato sauce and place the malfatti in the
pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan
cheese. Bake for approximately 20 to 30 minutes.
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