2-Hour Lasagna

2-Hour Lasagna recipe page Yield: Serves 8-10

Description

Depending on who you believe, either Marco Polo brought noodles to the Chinese or found them in China and brought them back to Italy. Ever since a 2000 year-old bowl of noodles was found in China, I tend to think that the Chinese win this argument. In any event, egg roll wrappers are super-thin sheets of pasta. And, since they're fresh/soft you use them right out of the package.

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cans diced tomatoes (14.5 ounces each)
  • 1 tablespoon granulated sugar
  • 4 ounces mushrooms, roughly chopped
  • ¼ cup Marsala wine
  • 3 tablespoons fresh oregano, chopped
  • 1 teaspoon freshly ground black pepper
  • ¾ pound ground pork
  • ¾ pound ground veal
  • ¾ pound hot Italian sausage, casings removed and roughly chopped
  • 1 pound ricotta cheese
  • 3 large eggs
  • ½ cup fresh basil, chopped or chiffonade cut
  • 1 cup grated parmesan cheese
  • 1 package large square egg roll wrappers (1 pound)
  • 1 pound mozzarella cheese, grated or thinly sliced

Procedure

  1. Heat a small saucepot over medium high heat. Add 3 tablespoons olive oil and the diced onion. Stir to coat with the oil.
  2. Stir occasionally until the onion is translucent, about 5 minutes.
  3. Add the minced garlic and stir constantly for 90 seconds.
  4. Add the tomatoes, sugar, mushrooms, Marsala wine, oregano, and black pepper and stir to incorporate. Bring to a boil, reduce heat to simmer, and cover for 10 minutes.
  5. Season to taste with salt and pepper.
  6. Heat a large skillet over medium heat. Add ground meats and sausage. Cook for 7 or 8 minutes, stirring frequently. Drain fat.
  7. Add half the tomato sauce to the meat and stir to thoroughly blend. Season to taste with salt and pepper. This will be chunky.
  8. Remove sauce and meat sauce from heat.
  9. In a medium mixing bowl stir together the ricotta, eggs, basil, and 1/2 cup of the Parmesan. Set aside.
  10. Preheat oven to 350 F.
  11. Spread half of the plain sauce evenly over the bottom of a 9 x 13 x 2-inch baking dish.
  12. Top with a layer of egg roll wrappers.
  13. Top with the meat sauce and sprinkle with half of the remaining Parmesan.
  14. Top with a layer of egg roll wrappers, and top that with the ricotta mixture. Spread half the remaining sauce on top of the cheese.
  15. Top with another layer of noodles, the remaining sauce, and the remaining Parmesan. Top with the mozzarella.
  16. Bake at 350 F for 35 to 40 minutes -- until bubbly and the cheese on top just begins to brown
  17. Remove from oven and cool for 10 to 15 minutes before serving, so that it holds together when cut.

Notes

  1. You can substitute fresh tomatoes. Use 7 cups diced, and cook them over medium heat until they begin to break down.
  2. Feel free to use any combination of ground meat(s). The recipe works with plain hamburger.
  3. VEGETARIAN?  Use soy crumbles instead of meat.

Andy Broder - KitchenThink

AndyFood Grilled Fruit Sangria

AndyFood Grilled Fruit Sangria recipe page Yield: 1 gallon

Description

Even though I didn't serve alcohol at AndyFood, guests were allowed to bring wine and beer. I could customize the experience by turning their wine into sangria. The fruit always changed, depending on what was in season. We'd often grill at least some of the fruit to add dimension to the sangria.

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 1 cinnamon stick
  • 5 cloves
  • 1 bay leaf
  • 5 peppercorns
  • 1/4 teaspoon salt
  • 2 lemons, sliced
  • 2 oranges cut into thin wedges
  • 4 or more tangerines or Clementine’s, halved
  • 2 plums, or peaches thinly sliced, if in season
  • 4 bottles wine, red or white, chilled

Procedure

  1. Place the sugar, water, cinnamon, cloves bay leaf, peppercorns, and salt into a small pot. Set over high heat stir until sugar dissolves. Bring to a boil. Reduce heat to simmer for 10 minutes. Remove from heat and allow to sit at room temperature until cool. Strain, and store in the refrigerator for up to 10 days. You won't need all the syrup, but it can be saved for later use.
  2. Heat a grill pan until very hot. In batches grill all the fruit except the plums. You should have visible grill marks.
  3. Transfer the grilled fruit to a nonreactive bowl. Add the sliced plums. Toss to combine and refrigerate up to 2 days.
  4. Place all the fruit and 4 bottles of wine into a large bowl. Add some spiced simple syrup to taste.

Andy Broder - KitchenThink

Oven Roasted Caramelized Tomatoes

Oven Roasted Caramelized Tomatoes recipe page Yield: 4 servings

Ingredients

  • 8 Roma tomatoes
  • olive oil
  • salt and pepper, to taste
  • 1 tablespoon granulated sugar

Procedure

  1. Cut 8 Roma tomatoes in half, lengthwise, and remove seeds.
  2. Place in a bowl, and drizzle with 3 tablespoons olive oil. Toss to coat.
  3. Place on a baking sheet, cut side up.
  4. Sprinkle with salt and pepper. Sprinkle with sugar.
  5. Bake at 250 degrees for 3 to 4 hours.
  6. Store in the refrigerator up to 4 days in a sealed container.

Andy Broder - KitchenThink

Bacon Blue Chunky Ketchup

Bacon Blue Chunky Ketchup recipe page Yield: Makes about 2 cups

Ingredients

  • 3 slices bacon, diced
  • 1 small onion diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) diced tomatoes, drained
  • 1/3 cup red wine vinegar
  • 1/3 cup brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces crumbled blue cheese

Procedure

  1. Heat a small pot over medium heat. Add the bacon and cook, stirring occasionally for 3 to 4 minutes.
  2. Add onion. Stir occasionally for 2 to 3 minutes. Add garlic and stir for 60 seconds.
  3. Add remaining ingredients. Increase heat to high. Bring to a boil. Reduce heat to simmer. Simmer for 15 minutes.
  4. Remove from heat and transfer to a cool bowl. Stir in blue cheese.

Andy Broder - KitchenThink

Chianti Risotto with Kale Ribbons

Chianti Risotto with Kale Ribbons recipe page Yield: 6 - 8 servings

Ingredients

  • 1 1/2 cups low sodium chicken broth
  • salt and pepper
  • 10 tablespoons butter, room temperature
  • 2 medium red onions, cut into small dice
  • 1 1/2 cups Arborio rice
  • 2 1/2 cups Chianti wine
  • 1 1/4 cups freshly grated Parmesan cheese
  • 1 small bunch kale, stemmed and cut into thin ribbons

Procedure

  1. Heat the chicken stock over medium heat and season to taste with pepper.
  2. Heat a large heavy-bottomed pan over medium heat. Add 8 tablespoons (1 stick) butter. When melted add the onions. Stir to coat. and then stir occasionally until golden, 12 to 18 minutes.
  3. Add the rice and stir to coat for 1 minute.
  4. Add 1/2 cup of the Chianti. Stir slowly until the almost all of the excess liquid has evaporated.
  5. Add 1/2 cup of the hot stock. Stir slowly until the almost all of the excess liquid has been absorbed. Repeat with another half cup stock ... After each addition stir constantly until absorbed.
  6. Once all of the stock has been absorbed add the Chianti in the same half-cup-at-a-time manner until it has all been absorbed.
  7. Taste to see if the rice is cooked through. The rice should be tender, but not mushy. If the rice is still a little hard add more stock (or water) half a cup at a time, until done.
  8. Add the kale. Once it's fully mixed in add half the Parmesan, and the remaining butter and stir gently to incorporate.
  9. Season to taste with salt and pepper.
  10. Serve garnished with remaining Parmesan.

Andy Broder - KitchenThink

Rosemary Biscotti

Rosemary Biscotti recipe page Yield: Makes 30

Description

This is a good go-to biscotti recipe. Remove the rosemary and pine nuts and it's like a white canvas. Use different nuts, slivers of crystallized ginger or dried apricot, , etc...

Ingredients

  • 1/2 cup pine nuts
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 tablespoons finely chopped rosemary
  • 2 cups all purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt

Procedure

  1. Preheat oven to 350 F. Preheat a small skillet over medium high heat.
  2. Place nuts in skillet and stir frequently until lightly toasted, about 4 to 5 minutes. Remove from heat and transfer to a cool plate immediately.
  3. In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, lemon juice, and rosemary. Beat until well incorporated.
  4. In a separate bowl, whisk together flour, baking powder and salt. Add this to to the creamed mixture. Mix just long enough to combine.
  5. Fold in the nuts.
  6. Divide dough in half and form each half into a log 1/2-inch thick, 1 1/2 inches wide, and about 12 inches long.
  7. Place logs on a parchment lined baking sheet. Bake at 350 F until lightly browned, about 20 to 25 minutes.
  8. Remove from oven and cool on a rack for 5 minutes. Place logs on cutting board and cut into 1/2-inch thick slices.
  9. Return slices to baking sheet, turned onto one of the newly cut sides.
  10. Return to 350 F oven for 10 minutes more.
  11. Cool completely on a rack before storing.

Andy Broder - KitchenThink

Bite-Size Cress and Radicchio Salad in Cucumber Bowls

Bite-Size Cress and Radicchio Salad in Cucumber Bowls recipe page Yield: 12-16 servings

Ingredients

  • 1 bunch watercress, leaves only
  • 1/2 head radicchio, finely shredded
  • 1 pink grapefruit, cut into supremes
  • 1/4 cup toasted pepitas
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 lemon zested
  • 2 tablespoons olive oil
  • 2 hothouse cucumbers

Procedure

  1. Place the watercress and radicchio into a small mixing bowl.
  2. Preheat a small pot over medium heat. Add the balsamic vinegar, sugar, lemon zest, and olive oil. Bring to a boil and reduce by half. Transfer to a chilled bowl.
  3. Cut each cucumber into slices 1 1/2-inches thick. Use a melon baller to hollow out one end of each piece of cucumber to form a small bowl. Be sure not to cut all the way through or the little salad bowl will leak.
  4. Dice grapefruit segments. Add to the bowl with the salad greens. Add the pepitas and the cooled dressing. Toss to combine.
  5. Fill each cucumber bowl with the salad. Gently pack it in.

Notes

Thin strips of the grapefruit zest make a nice garnish.


Andy Broder - KitchenThink

Kumquat Syrup

Kumquat Syrup recipe page Yield: 1 cup

Ingredients

  • 10 kumquats, roughly chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons candied ginger, minced
  • 1 teaspoon kosher salt
  • 4 whole cloves

Procedure

  1. Place all ingredients into a small pot. Bring to a boil over medium high heat. Boil for 3 to 4 minutes, and reduce to simmer for 10 minutes.
  2. Place into a blender and puree. Be sure to do this gradually to avoid being burned.
  3. Press through a mesh strainer to remove seeds and large pieces. Cool slightly. Transfer to a clean glass jar. Cool completely, then cover. Keeps 3 days unrefrigerated, and a month in the refrigerator.

Andy Broder - KitchenThink

Apple Curry Risotto

Apple Curry Risotto recipe page Yield: 6-8 servings

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons curry powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cumin
  • 2 cups chicken stock
  • 2/3 cup jasmine rice
  • 4 cooking apples, such as granny smith
  • 1/2 cup toasted pine nuts

Procedure

  1. Heat a large covered pot over medium heat. When hot add the butter, oil, and red onion. Stir frequently for 5 minutes.
  2. Add the garlic, curry powder, nutmeg, and cumin. Stir constantly for 1 minute. Add the chicken stock and jasmine rice. Stir to incorporate.
  3. Bring to a boil over high heat, and then reduce to medium high for 12 - 15 minutes. Rice should be al dente and there will still be excess liquid.
  4. While the rice cooks peel, quarter and seed the apples. Process through a food processor fitted with the grater.
  5. Add the apples to the pot, and stir to incorporate.
  6. Stir gently but constantly until excess liquid has evaporated, 5 - 10 minutes.
  7. Remove from heat, season to taste with salt and pepper, and stir in the pine nuts just before serving.

Andy Broder - KitchenThink

Apple Cheesecake Cobbler

Apple Cheesecake Cobbler recipe page Yield: 8-10 servings

Ingredients

  • Vegetable spray
  • 6 granny smith apples, peeled, cored, and roughly chopped
  • 6 golden delicious apples, peeled, cored, and roughly chopped
  • 1 cup raisins
  • 1 pound cream cheese
  • 6 eggs
  • 1 cup milk
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup finely ground pecans

Procedure

  1. Preheat oven to 350 F.
  2. Spray 9 x 13 x 2-inch baking dish with vegetable spray.
  3. Toss all apples and raisins together in a bowl, and pour into the baking dish in an even layer.
  4. Place cream cheese, eggs, milk, and granulated sugar in a food processor fitted with the blade attachment. Puree and pour over the apples.
  5. In a small mixing bowl thoroughly combine remaining ingredients with a fork. Sprinkle this crumbly mixture over the top of the apples and cream cheese.
  6. Bake in a preheated 325 F oven until the apples are tender and the cheese is set, about 50 minutes.
  7. Serve warm or chilled.

Andy Broder - KitchenThink

Smoky White Bean Tapanade

Smoky White Bean Tapanade recipe page Yield: 1 cup

Ingredients

  • 3 slices bacon, cut into 1-inch pieces
  • 1 shallot, minced
  • 1/4 cup Marsala wine
  • 2 cans cannellini beans, 15-ounces each, drained and rinsed

Procedure

  1. Place bacon into a small skillet, cook, stirring occasionally until crispy. Remove with a slotted spoon and set on paper towels.
  2. Add the shallot to the skillet with the bacon drippings. Stir frequently until lightly brown
  3. Add the Marsala wine and beans. Stir frequently until the liquid has evaporated.
  4. Use the back of a wooden spoon to mash half of the beans against the skillet.
  5. Stir in the bacon, and spread on the bruschetta.

Andy Broder - KitchenThink

Blue Cheese Shortbread

Blue Cheese Shortbread recipe page Yield: Makes 4-5 dozen

Description

This is a blue cheese recipe for everyone. If you like blue cheese it's a no-brainer. If you're not a fan, you'll love the fact that the cheese takes on a toasted-nut flavor when it bakes.

Ingredients

  • 1 1/4 cups butter, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 pound blue cheese, room temperature
  • 4 cups all purpose flour
  • 1/2 cup finely ground pecans
  • 1/2 teaspoon black pepper
  • 1 cup pecan halves

Procedure

  1. In a large bowl cream the butter, sugar, and egg yolk. You can do this with a big wooden spoon, but it's easier with a stand mixer fitted with the paddle.
  2. Add the blue cheese, and cream thoroughly.
  3. Add the flour, ground pecans, and pepper, and continue to mix until you have a relatively uniform dough. A small lump or two of blue cheese is ok.
  4. Divide the dough into quarters, and shape each quarter into a log about 1 1/4-inch in diameter. Wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
  5. Preheat oven to 350 F.
  6. Cut each log into slices 1/4-inch thick, and place on an ungreased baking sheet.
  7. Top each shortbread round with a pecan half (press down to secure).
  8. Bake 12 to 15 minutes (until dry and the color of light toast).
  9. Transfer to wire racks to cool.

Andy Broder - KitchenThink

Crust for Caramelized Carrot and Shallot Tart

Crust for Caramelized Carrot and Shallot Tart recipe page Yield: top and bottom crusts for a 9-inch pie

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup plus 2 tablespoons cake flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 4 to 5 tablespoons ice water

Procedure

  1. Sift together dry ingredients.
  2. Add chilled butter and cut until texture is like coarse meal -- with a few pea-sized lumps of butter left.
  3. Sprinkle ice water 2 tablespoons at a time, and mix with a fork.
  4. Put dough on work surface and press together into a solid mass. Divide into 2 equal portions.
  5. Work one half with heel of your hand just until the dough comes together, and press it into a disc (press rather than knead). Wrap in plastic wrap. This is your top crust.
  6. Work the other half of the dough about twice as long. It should be more uniform with smoother edges. Wrap in plastic wrap. This is your bottom crust.
  7. Chill in the refrigerator for 2 hours (or the freezer for 30 minutes). Can be made one day ahead.

Andy Broder - KitchenThink

Caramelized Carrot and Shallot Tart

Caramelized Carrot and Shallot Tart recipe page Yield: 1 tart - Serves 8

Ingredients

  • 4 large shallots, thinly sliced
  • 1/2 cup butter
  • 1.5 pounds carrots, peeled and grated
  • 3 tablespoons sugar
  • 3 tablespoons dry white wine, not chardonnay
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon melted butter
  • 2 tablespoons sesame seeds

Procedure

  1. Preheat large covered skillet over medium high heat. When hot add butter and shallots. Cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sugar, wine, salt, and pepper. Cover and reduce heat to medium. Cook covered for 10 minutes.
  2. Remove cover and cook, stirring frequently, until all liquid has evaporated.
  3. Add the heavy cream and stir to incorporate. Increase heat to medium high and stir occasionally until the liquid looks like a very thick paste.
  4. Transfer to a bowl and chill until cool. (Use the freezer if time is limited). Filling can be made one day ahead and kept in the refrigerator.

Assembly

  1. Preheat oven to 350 F.
  2. When filling is prepared and chilled roll out the bottom crust. Make it big enough so that it hangs over the edge of the pie plate by 1/4-inch.
  3. Fill the pie.
  4. Roll out the top crust . It should be 1 inch larger than the tart's diameter.
  5. Carefully place top crust on filled tart. Use a fork to crimp the top nd bottom crusts together. cut off any overhanging dough.
  6. Brush the top with melted butter and sprinkle with sesame seeds.
  7. Make 3 slits in the top crust (for steam).
  8. Place tart into preheated oven until and bake until the crust is a golden brown, about 40 minutes.
  9. Cool on a baking rack at least 1 hour before removing from the pan.

Andy Broder - KitchenThink

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3-Chili and Citrus Chicken Sate

3-Chili and Citrus Chicken Sate recipe page Yield: Makes 16

Ingredients

  • 16 bamboo skewers soaked in water for 30 minutes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced
  • 1 tablespoon mild chili powder
  • 1 teaspoon chipotle chili powder
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1/4 teaspoon kosher salt
  • 3 boneless skinless chicken breasts, butterflied and then cut lengthwise into strips 1-inch wide

Procedure

  1. Heat a large skillet over medium high heat. When hot add the oil, garlic, jalapeño, and chili powders. Stir constantly for 90 seconds.
  2. Add the all citrus zest and juice. Stir constantly until the liquid has reduced in volume by half – 2 – 3 minutes and transfer to a cool mixing bowl.
  3. While the chili-lime mixture cools preheat oven to 400 °F.
  4. Toss the chicken in the sauce. Skewer the chicken and thread each piece onto a skewer.
  5. Bake until shrimp chicken is cooked through – about 8 – 10 minutes.

Andy Broder - KitchenThink