Wednesday, December 22, 2010

Rosemary & Potato Strata

These strata wedges are sliced and pan fried in duck fat, ideally. You may fry in olive oil, if you prefer, or can't find duck fat at your market. Crispy on the outside, creamy on the inside! Great with poached eggs and greens as breakfast, or as a side with meat, chicken or fish.


5 -6 cups (total) of russet potatoes, very thinly sliced
4 eggs, beaten
1 cup of  ricotta
1 cup of Bisquick mix
½ cup of vegetable oil
½ cup of Pecorino Romano grated cheese
3 tablespoons of onion, (grated with a cheese grater into a slush consistency)
2 teaspoon s of garlic, pushed through a garlic press
½ teaspoon of sea salt
¼ teaspoon of fresh cracked pepper
2 teaspoons of fresh rosemary, chopped fine
½ cup  of fresh flat-leaf parsley, chopped
1 teaspoon of lemon zest  (optional)

SPECIAL EQUIPMENT: Spring form pan (greased with a little butter or olive oil)

Preheat oven to 400 degrees.   Combine all the ingredients in a very large bowl and toss thoroughly to coat potatoes.Line a springform pan with some thin potato slices on the bottom and up the sides.  (Make sure you overlap the potatoes a bit when you line the pan. ) Dump potato mixture into potato-lined spring-form pan and bake for about a 60-75 minutes, or until you notice the potatoes getting  brown and crispy.  . The top should become a nice golden brown.   Ovens  vary, so just keep checking.  Buon Appetito!!
Note: You may add hot cherry peppers, salami, or other kinds of cheeses (especially sharp, I love).  Also, wait to slice this until it sets and cools. Actually, when I make this, I don’t even eat it the first day. The next day, we slice a cold wedge and pan fry it in a little olive oil and eat it with eggs for breakfast.  It’s amazing that way!!  The outside gets really brown and crispy, while the inside gets creamy.   Hope you love it, Cin! xxooo

Tuesday, December 14, 2010

An Argentinian Love a Pear!

Grand Prize Winner for Bob's Red Mill Photo Contest


4 Ripe Bartlett Pears,  halved and cored
1 pre-made refridgerated  pie crust dough (any store bought brand)
¼ cup of brown sugar
3 tablespoons  of softened butter
3 tablespoons of crushed walnuts
¼ cup of  Bob’s Red Mill Quick Cooking Rolled Oats
1 beaten egg
¼ cup of dulce de leche (any store bought brand)
¼ teaspoon of ground cinnamon
½ teaspoon of brandy


Preheat oven to  375 degrees.   With a paring knife, very thinly peel  the pears.  Halve the pears and with a melon- baller, hollow out the centers.  Be sure to keep the companion halves of each pear together, so they will match up perfectly after stuffing and putting back together.  Combine the brown sugar, softened butter, walnuts,   quick cooking rolled oats, cinnamon and brandy in a small bowl.  Firmly pack the mixture into the both sides of the hollowed out pears.  Put the pear halves back together, making sure they have a smooth seam.  Roll out the pie dough and cut into 4 long strips.  Wrap each stuffed pear with the dough, and removing any excess dough.  Smooth out the dough around the pear so there are no seams, and it forms to the exact shape of the pear.  With the excess dough, cut out leaf shapes with a paring knife.  Brush the pears and the leaf shapes with the egg wash and sprinkle with a little cinnamon.  Place the pears and the leaf shapes on a baking sheet and bake for 45 minutes.  Be sure to check on the leaves and remove them after about fifteen minutes, or until they achieve the browned color that you desire.  Let pears cool for about 15 minutes on a cooling rack.  Heat the dulce de leche for 15 seconds  in the microwave.   Slice in half and drizzle with the warm dulce de leche.