Ingredients
18 slice(s) white bread, trimmed and sliced in half
6 tablespoon(s) butter, melted
1 cup(s) chopped onion
3/4 teaspoon(s) salt
2 clove(s) garlic, finely chopped
1 1/2 cup(s) chopped artichoke hearts
1 cup(s) shredded Fontina cheese
8 eggs
3/4 cup(s) half-and-half
1/2 cup(s) chopped fresh basil
1/2 cup(s) chopped parsley
5 tablespoon(s) ricotta cheese
1/8 teaspoon(s) ground black pepper
1/4 cup(s) grated Parmigiano-Reggiano
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Directions
Heat oven to 325 degrees F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together.
Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden, about 10 minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in Fontina and place in the prepared pan.
Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with any remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour.
Remove the foil and bake until the top is golden brown, about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding
Monday, April 11, 2011
Pesto-Ricotta Pie
Ingredients
6 tablespoon(s) butter
1 large leek, trimmed, washed, and thinly sliced
2 large eggs
2 large egg whites
1/4 cup(s) cream
1 cup(s) ricotta
1/2 cup(s) grated parmesan
3 tablespoon(s) chunky chopped pesto (see recipe below)
2 tablespoon(s) finely chopped fresh parsley leaves
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
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Directions
Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.
6 tablespoon(s) butter
1 large leek, trimmed, washed, and thinly sliced
2 large eggs
2 large egg whites
1/4 cup(s) cream
1 cup(s) ricotta
1/2 cup(s) grated parmesan
3 tablespoon(s) chunky chopped pesto (see recipe below)
2 tablespoon(s) finely chopped fresh parsley leaves
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
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Directions
Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.
Carrot Salad
Ingredients
Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
Salt
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced
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Directions
In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.
Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
Salt
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced
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Directions
In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.
Hot Cross Buns
Ingredients
1 cup(s) milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla
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Directions
Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
1 cup(s) milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla
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Directions
Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
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