Cavatelli with Seared Squid, Oven-Roasted Tomatoes, Baby Arugula and Black Olives

July 4th, 2011 § 0 comments § permalink

025

4-6 servings

Ingredients

For the Cavatelli

1 pound all-purpose flour, or Italian OO flour
1 pound whole-milk ricotta, drained/hung in cheesecloth overnight
4 ounces semolina
3 ounces Parmigiano Reggiano cheese, freshly grated
Water, just enough to make a firm dough

For the Sauce

10½ ounces baby arugula, long stem ends removed
8 ripe plum tomatoes, peeled and seeded
Zest of 1 lemon and 1 orange, peeled into strips (no pith)
1 clove garlic, crushed
1 spring fresh thyme
Salt and freshly ground black pepper
1 cup extra virgin olive oil
3½ ounces black olives, pitted and sliced

For the Calamari

1 pound calamari, fresh or frozen, tubes and tentacles cleaned and separated
2 cloves of garlic, sliced thin
Pinch pepperoncino
Zest of 1 lemon, freshly grated
1 tablespoon Italian flat leaf parsley, freshly chopped

Directions

For the cavatelli

Combine the flours in a large bowl. Add ricotta and the parmesan and mix by hand to combine.
Add the water a little at a time, just enough to form a stiff dough. Turn the dough out onto a lightly floured work table and knead by hand until smooth and elastic. Be careful not to add too much water, but the dough should not be tacky or sticky.Wrap the dough in plastic wrap for up to a few hours.

To shape the cavatelli: cut the dough into pieces, and then roll one piece into a rope about ½ inch in diameter. Keep the remaining pieces covered in plastic wrap until needed. Using a small knife or a bowl/bench scraper, cut the dough rope into pieces about ½ inch long.

Press the pieces with your index finger against the blade of a butter knife with a rounded tip, flattering each piece of dough until fairly thin. Pull the knife toward you, dragging the dough across the work surface so that it curls itself around the tip of the knife to form a shell shape. Place on a floured sheet tray until ready to use.

For the calamari

Cut the calamari into tubes about ½ inch thick.

In a medium sauté pan over a low flame, heat a few tablespoons of extra virgin olive oil with the sliced garlic. Add a pinch of pepperoncino. When the garlic has softened and given off all of its aroma, turn off the heat and set aside.

Heat a large cast iron skillet or grill pan over high heat. Sear the calamari tubes and tentacles in just a little oil nicely colored on both sides. Remove to the smaller pan with the garlic. Toss with the freshly grated lemon zest and parsley. Adjust seasoning.

For the Sauce

Cut the peeled and seeded tomatoes into petals. Toss them in a bowl with salt and pepper, crushed garlic, strips of lemon and orange zest and fresh thyme sprigs. Lay them in a single layer on a baking sheet. Roast them in a 325°F oven until they are soft, shrunken and slightly golden.
Clean the arugula well.

Boil the cavatelli in abundant salted water until just al dente.

In a large sauté pan over medium low flame, heat a few tablespoons of the olive oil with the roasted tomatoes and olives. Strain the pasta and toss into the sauce, adding the arugula and toss together until it is just wilted. Add a few drops of pasta water and olive oil to the pan to achieve a creamy consistency. Adjust the seasoning. Spoon into warm bowls and top with the seared calamari dividing the rings and tentacles evenly among the bowls.

Butter-Braised Radishes With Their Greens

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1-2 bunches red radishes with their greens (about 2 pounds)
3 tablespoons unsalted butter
1 to 2 teaspoons brown sugar
Sea salt or kosher salt
1 tablespoon white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg

DIRECTIONS

Cut the radishes away from their leaves, leaving about ½ inch of green attached. Scrub the radishes and slice them in halves or quarters depending on their size. Wash the greens well, chop roughly, and keep separate.

In a wide pan with a tight-fitting lid (preferably 10 to 12 inches) over high heat, melt the butter with 1 teaspoon of brown sugar, and ½ teaspoon salt. Add 23 cup water and the radishes and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.

Spread the greens over the radishes and raise the heat to return the liquid to a boil. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald and tender, about 5 more minutes.

Use tongs to transfer the greens to a large bowl or serving dish, pressing excess liquid out of the greens against the side of the pan. Gently transfer the radishes to the dish as well.

Add the vinegar, black pepper, and a few gratings of nutmeg to the liquid in the pan and bring to a boil over high heat. Boil, uncovered, until the liquid has turned syrupy (you’ll end up with about 2 tablespoons), about 2 minutes. Taste and add a little more salt and sugar if needed.

Return the radishes and greens to the pan and fold gently to coat the vegetables.

Tips:
Layer the greens on top of the radishes and don’t stir, so that you can remove the greens first, and squeeze some of their liquid back into the pot, without mashing the tender radishes.

Recipe Property of Peter Berley

Grapefruit and Avocado Salad

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 cup mixed greens
2 Ruby red grapefruits
2 avocados, chopped
2 tablespoons avocado oil or extra-virgin olive oil
Maldon salt
Freshly ground black pepper

DIRECTIONS

On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), use your serrated knife to cut into each orange segment being sure to avoid the white pith to create clean grapefruit segments, and arrange on top of mixed greens. Arrange chopped avocados around as well. Drizzle avocado or extra-virgin olive oil over salad, and season with salt and pepper. Serve immediately.

“Kwalitys” Chickpeas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to taste
2 teaspoons dried mango powder (amchur), or the juice of 1 lemon
2 teaspoons pomegranate seed powder (anaardaana), or the juice of 1 lemon
2 teaspoons ground toasted cumin
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1½ cups water
3 (19-ounce) cans chickpeas, drained and rinsed

DIRECTIONS

Combine the oil, cumin seeds, peppercorns, cloves, cardamom, and red chiles in a large saucepan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes.

Add the ginger and curry leaves, if using, and cook, stirring, about 30 seconds. (Stand back if using curry leaves; they spit when they hit the oil.) Add the onions, green chiles, and salt while cooking, stirring often, until the onions turn a uniformly dark brown color, about 20 minutes. Keep a cup of water beside the stove as the onions cook. As the onions begin to stick to the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan with the spoon to pull up the browned bits, keeping the onions and spices from burning. Do this as often as necessary (5 or 6 times) until the onions are well browned.

When the onions are cooked, add the mango and pomegranate powders, if using, as well as the ground/toasted cumin, turmeric, and ½ teaspoon of garam masala; cook, stirring, about 30 seconds.

Stir in the cayenne and black peppers. Immediately add the water and all but about ½ cup of chickpeas. Mash the rest of the chickpeas to a puree with the back of a form, and add them to the pan along with the remaining ½ teaspoon garam masala. Bring to a simmer, stirring, and cook gently, partially covered, for 15 minutes. Stir in the lemon juice, if using. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled

DIRECTIONS

Stir together the rosemary, lemon zest, black pepper, ginger and salt. Sprinkle the spice mixture on the flesh sides of the duck breasts. Sandwich with the flesh sides together (skin side out) on a plate, cover with plastic wrap, and refrigerate for 4 hours or overnight.

Take the duck out of the refrigerator and use a paper towel to wick away any moisture – it’s fine if some of spice mixture rub off.

Heat a large skillet over medium heat until hot. Place the duck breasts in the skillet skin-side down and cook undisturbed until most of the fat is released, about 8 minutes. Pour off the fat from the pan (save it for another use if desired). Flip the breasts and cook 1 minute more. Transfer the duck to a platter and turn off the heat.

Add the cherry beer to the pan and boil until reduced to 2 tablespoons, scraping up any caramelized bits that cling to the bottom of the pan. Add the stock and dried cherries and any juices on the platter that have collected around the duck. Simmer until the stock has reduced by half.

Turn off the heat and add the butter. Shake the pan back and forth until the butter has dissolved.
Season the sauce with salt and fresh ground black pepper. Slice the duck and return to the pan to warm.
Serve immediately.

© Recipe Property of Peter Berley

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Water Cress Salad with Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces

For vinaigrette

1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper

DIRECTIONS

Place the prepared watercress in a large bowl and refrigerate until cold.

Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.

© Recipe Property of Peter Berley

Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Roasted Tomato Basil Soup

January 2nd, 2011 § 0 comments § permalink

Make 4 to 6 servings

INGREDIENTS

¼ cup extra virgin olive oil
2½ pounds plum tomatoes, cored, quarter and deseeded
2 yellow onions, peeled and quartered
5 cloves garlic, peeled
½ cup fresh basil, stems and leaves (chop leaves and reserve)
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
2 cups vegetable (onion based) broth
2 fresh bay leaves (optional)
3 tablespoons butter (optional)

DIRECTIONS

Preheat oven to 450°F.

In a large roasting pan combine olive oil, tomatoes, onions, garlic, basil stems, and thyme leaves and season with salt and pepper. Roast in the oven for 30 minutes, or until soft and caramelized. Discard basil stems.

Once out of the oven, transfer to a large heavy bottomed soup pot and place on the stove over medium heat. Add 2 cups of vegetable broth and bay leaves (if using), increase heat and bring to a boil, reduce heat and simmer for 20 minutes. Taste for seasoning and add more salt if necessary. Remove bay leaves and discard. Using an immersion blender, add butter (if using) and reserved basil leaves and blend soup until smooth. Add more vegetable broth if too thick. Serve immediately.

Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped fine
1 (1-inch) piece fresh ginger, peeled and grated
1½ teaspoons garam masala
1½ teaspoons curry powder
1 pound sweet potatoes, peeled and cut into ½-inch cubes
4 cups vegetable broth
1 cup yellow lentils
1 fresh bay leaf
1 teaspoon salt, more to taste
½ teaspoon ground black pepper
¼ cup fresh cilantro, chopped
Juice of ½ lime

DIRECTIONS

In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, and curry powder. Cook, stirring, for 1 minute. Add sweet potatoes and cook with spices, 5 minutes. Add vegetable broth, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for until lentils are tender about 30 to 45 minutes.

Just before serving, add cilantro and lime juice. Serve immediately.

Beef Short Ribs, Potato Puree, and Brussels Sprouts

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For the beef

2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil

Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.

Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 minutes, and chill well in an ice bath. Refrigerate.

For the potatoes

2 pound small Yukon gold potatoes, peeled
Sea or kosher salt
1 cup heavy cream
1 cup milk
3 sticks butter

Preheat oven to 400°F. Bring the potatoes to a boil over high heat in well salted water. Drop to a simmer, and cook until they crush easily. Drain well, then transfer to a sheet tray, and place in the oven to dry out. Leave 5 minutes, but do not allow potatoes to take on any color. Warm milk and cream in a small pot on the stove.

Pass potatoes through a ricer or through a tamis or even a mesh strainer into a pot. Do not work potatoes too hard or they’ll get gummy. When all the potatoes have been riced, if they’re still very moist, return them to the oven for a minute. They should be dry and light.

Once the potatoes have dried out, return them to the pot, and slowly start adding milk/cram mixture, and butter. Mix with a rubber spatula over low heat. Add butter and milk slowly, season as necessary, and stop adding butter or milk when the potatoes are soft and creamy rather than stiff and firm. Remove from heat, transfer to a heat proof container, cover tightly in plastic wrap, and keep in a warm spot until ready for use.

To finish

4 cups brussels sprouts, leaves peeled from heads
Sea or kosher salt
Freshly ground black pepper
Canola oil
1 cup fresh parsley
Extra virgin olive oil
Maldon sea salt

Heat a water bath to 49°C/120°F. Warm beef for 30 minutes. Remove from bath, then cut open bags. Discard liquid, dry off beef, and set aside on a rack.

Heat 1 large heavy bottomed pan over medium high heat. Season the beef well with salt and pepper, add 1 tablespoon canola oil to one pan, and add the beef. Sear well on all sides, then remove from the pan to rest.

Heat a second large heavy bottomed pan over medium high heat. Add 2 teaspoons canola oil, then the brussels sprout leaves. Season with salt and pepper, toss through, and allow to caramelize a bit. Keep tossing for 2 minutes, or until the leaves soften and start to change to a darker green color. Remove from the pan to a bowl, add the parsley, and drizzle with extra virgin olive oil.

Set out 4 warm plates. Add a generous swoosh of potato puree. Slice beef thinly against the grain with a very sharp knife, and divide among the plates. Scatter brussels sprout leaves around the plate, season with Maldon sea salt and drizzle with extra virgin olive oil to finish.

Recipe Property of Gabe McMackin

Fish Foil with Veggies and Sun-dried Tomatoes

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned and skin removed
1 lemon

DIRECTIONS

Preheat oven to 400°F.

In a large bowl, combine eggplants with extra virgin olive oil, fresh thyme, and season with salt and pepper.

Spread eggplant in a single layer onto baking sheet. Cut heat of garlic in half (separating top from bottom of heat), and place garlic side down on same baking dish. Bake for 20 to 25 minutes or until eggplant is caramelized.

To prepare fish foil, lay out 4 sheets of foil on counter. In a small bowl, mix Dijon, tarragon, and a pinch of salt and pepper, and set aside. Layer the disks of zucchini and sun dried tomatoes (2 layers of each) about the surface area of the size of salmon or arctic char filet. Place fish on top of veggies and smear fish with Dijon mixture, and cover with 1 more later of zucchini and sundried tomatoes. Squeeze juice of lemon wedge over everything, and place used wedge right on top.

Close up individual foil packets, and place on a baking dish. Bake for 20 minutes while eggplant is still cooking.
This will give you a medium temperature on the fish. You can cook for another 5 to 10 if you prefer well done fish.

Once eggplant is cooked, remove from oven, and place eggplant and garlic cloves in a mixing bowl. Using a potato masher or fork, mash everything together. Once fish is finished, remove from foil, place on a plate with layers intact, and serve with mashed garlic eggplant.

Recipe Property of Robin Simpson.

Quinoa and Turkey Sausage Stuffed Peppers

January 2nd, 2011 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups water
1 cup quinoa
1 pinch salt
1 tablespoon extra virgin olive oil
4 pieces turkey sausage (favorite variety)
2 cloves garlic, minced
½ bunch (about 10 big leaves) Swiss chard or kale, chopped
1 handful fresh flat leaf parsley, chopped
1 cup goat milk feta, cubed
Salt
Freshly ground black pepper
6 bell peppers
1 (28-ounce can) stewed tomatoes
½ cup fresh basil leaves, chopped

DIRECTIONS

In a medium sized saucepan, add water, quinoa, and salt. Once it comes to a boil, lower heat to simmer, cover, and cook, 20 minutes or until water is completely absorbed. Then remove from heat to cool.

Meanwhile, in a large skillet over medium heat, add oil. Cook turkey sausages until browned, 5 to 7 minutes. Remove, and allow to cool. In the same pan, over medium heat, add garlic, Swiss chard or kale, and sauté until wilted. Remove from pan once cooked, and place into a large mixing bowl along with all liquid in the pan to cool.

Next, cut cooked and cooled sausage into bite sized pieces, and add to mixing bowl. Add parsley and feta. Season with salt and pepper, and mix well. This recipe can be left as is, as a
warm quinoa salad, or can be stuffed into peppers as follows.

Preheat oven to 400ËšF. Remove top and seeds of peppers, and slice bottom of pepper (making sure not to cut a whole in the bottom) so that it will sit standing up in the baking dish. Spoon
quinoa sausage mixture into pepper cavities. Add stewed tomatoes and basil directly over the peppers and along the bottom of the dish. Cover entire dish with foil, and bake for 25 minutes. Remove foil, and continue to bake for another 10 minutes.

Tip: To assemble the day before, follow all of the steps above short of putting it in the oven, and store covered with foil in fridge. Once you are ready to bake, allow the stored dish to come to
room temperature first before baking. This will reduce cooking time.

Recipe Property of Robin Simpson

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