Like a classic tomato sandwich but baked, with cheese.
Leftover turkey and bread are transformed into a custardy, savory strata.
This is celery-scented comfort in a casserole.
Cheddar and zucchini are a classic combination. Here they are given a fresh sprinkle of chives, buttery cracker crumbs and some smoky flavors.
My interpretation of the classic Newfoundland dish featured in Come From Away.
Ingredients: 2 1/2 lbs Yukon Gold Potatoes, peeled and cubed 1 medium head cauliflower, chopped 4 tablespoons butter 1 bunch (4) spring onions, greens, and whites chopped* ground mustard 1/2 teaspoon paprika salt freshly ground black pepper 4 oz sharp cheddar cheese 2 tablespoons shredded parmesan 3 tablespoons toasted bread […]
Ingredients: 8 oz small shell pasta 1 medium onion, diced 3 cloves garlic, sliced 1 medium head cauliflower, cut into florets 1 stalk celery, thinly sliced 2 tablespoons nonpareil capers 1/2 tablespoon crushed red pepper flakes 1/2 tablespoon lemon pepper seasoning pinch salt 8 oz whole milk ricotta 1/4 cup […]
Ingredients: 1 medium onion, chopped 2 tablespoons butter 1 lb fresh or cooked dry spätzle 5 oz Emmenthaler cheese, grated Directions: In a large pan, caramelize the onions in butter until golden. Cool. Preheat oven to 350. Grease an 8-inch round pan. Layer 1/3 of the spätzle in the bottom. […]
Ingredients: 1/2 small red onion, diced 2 cloves garlic, minced 4 oz Frick’s sliced Gourmet Ham, cut into bite-sized pieces 2/3 cup frozen peas 2 eggs 1 cup milk 1 cup coarse cornmeal* 1/3 cup grated Parmesan 2 cups very hot or boiling water, chicken or ham stock salt freshly ground black […]
Ingredients 1 1/3 lb (about 3 medium) zucchini, cut into 1/2 inch thick half moons 3 eggs 1/4 cup milk 1/2 red onion, chopped 4 oz jar diced pimentos, drained 5 oz shredded gruyere, divided use 3 tablespoons breadcrumbs salt freshly ground black pepper Directions: Preheat the oven to 350. […]