It is getting close to this great holiday and here is one vegetable dish you can make the day before and bake the day of. It is a real showy presentation. Read on.
You will need:
- pinch of salt
- 1/4 tsp. pepper
- 5-6 lb. butternut squash
- 6 oz. Oka Cheese (see note below), remove rind and grate
- 1 1/2 – 2 cups whipping cream
- 3 fresh tarragon sprigs, leaves removed
Preheat oven to 350 degrees and remove the top oven rack.
Butter well a 13 x 9 i nch glass baking dish. Stir the salt and pepper together in a small bowl. Now remove the necks of the squash and save for another time. Peel the squash and with a mandolin, thinly slice the squash. By overlapping the slices, arrange the first layer. Sprinkle a pinch of the salt and pepper over the layer and add one half of the cheese.
Add the second layer of squash, repeating the cheese layer, salt and pepper over the top.
In a small saucepan heat the cream and tarragon to a simmer stage. Strain to remove the tarragon and pour the cream all over the surface of the squash. Now this may sound a little strange, but cover with buttered tin foil that has a few holes poked in it to allow for steam to escape. Bake for about 45-50 minutes until tender. Remove the foil and let stand for 10-15 minutes. With a cookie cutter, cut out rounds or squares and transfer to plates. Use two for each serving.
Note: Oka cheese is aged to attain optimum ripeness and has been compared to an exquisite cheese in France called Port-Salut.
With any turkey or ham dinner this will be a highlight. Next time in the kitchen, pat yourself on the back and say “damn I did this”. You deserve it.
Jade’s Nicetini
My grandaughter absolutely crazy about Rootbeer so here is a mocktini for her. It is really simple.
You need
- 1 part Rootbeer
- 1 part half and half
- 1 splash of Nestle chocolate syrup
- 1 splash of coke/pepsi
Pour all ingredients except the coke/pepsi into a shaker with crushed ice and shake really well. Strain into chilled martini glasses, and top carefully with the coke/pepsi.
It is a fun drink to make (not just pop).
Puffy Cheese Strata
Another treat for breakfast. Make this for special occasions – Anniversaries, Birthdays, Saturdays, Sundays….you get the picture.
Using a 13″ x 9″ pan, use enough crustless bread slices to make a double layer.
You will need:
- 1/2 lb. Balderson’s white cheddar cheese
- 3/4 lb. Monteray Jack Cheese (extra for later)
- 8 large eggs
- 2 cups milk
- 1/2 cup whipping cream
- Fresh parsley
Place one layer of bread in the baking pan.
Grate both cheeses and sprinkle 1/3 mixture over the top of the bread. Add second layer of bread.
Blend the milk, eggs and cream until completely mixed and pour over the bread. Top with remaining cheese.
Cover and refrigerate over night. Take the pan out of the fridge and preheat oven to 350 degrees.
Bake, covered for 30 minutes. Take cover off and bake another 30 – 45 minutes. When done, it should be really puffy and just starting to turn a golden brown. Cut into 8 pieces and garnish with fresh parsley. Serve immediately.
To make this even more special, add some beautiful fresh fruit on the side. i.e peaches, nectarines, pears, and/or figs for example.
Potato and Bacon Chowder
I love chowders and this one has a lemony taste to it. Give it a try!
You will need:
- 4 cups chicken stock
- 1 garlic clove
- 3-4 large gold potatoes
- 2 sticks of celery, ribs peeled,
- 1 small carrot, chopped small
- pinch of salt/pepper
- zest from one lemon
- 5-6 slices of bacon, cooked crisp and crumbled
- 2 cups whole kernal corn (off cob or drained canned corn)
- 3/4 cup whipping cream
- fresh dill, chopped
- Cook bacon until crisp and crumble. Set aside.
In a large pot combine all the ingredients and bring to a boil. Simmer for about 20 minutes (until tender) and liquid has reduced and thickened a little. Add the lemon zest and cream, continuing to simmer for about 5 minutes. At this point do not bring to a full boil.
Serve in a pretty bowl and garnish with the bacon and a touch of fresh dill.
Garlic Mashed Potatoes With Attitude
These are great potatoes and it was my son-in-law who taught me how to get “lumpless” potatoes, guaranteed.
Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Whipping Cream
Preparation:
Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned potato ricer, mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
These potatoes are sooooooo good and will go with any dinner you are planning. Everyone in this house loves them. Enjoy!
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.
Busy Day Ahead
Today I have baking to do for give-aways at the book signing on Saturday. Also company coming for dinner so I am making my gourmet mac and cheese. THIS is incredible comfort on a plate. It will be served with Don’s niece, Mireille’s, salad. Bocconcini (baby) cheese, fresh basil and baby tomatoes and her dressing. Soooo good!
Also, my computer guru is coming at noon to move this up another notch. As I said, it’s a busy day ahead. Later.