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Recipes
Swiss Chard Lasagna with Ricotta and Mushrooms
By cartwohl
PREPARATION BÉCHAMEL SAUCE Bring milk and bay leaf to simmer in medium saucepan; remove from heat
- serving contains:
- PREP TIME: 1 HOUR TOTAL TIME: 2 HOURS (INCLUDES BAKING)
- Recipe by Melissa Clark
- Photograph by Gentl & Hyers
- January 2011
- INGREDIENTS
- BÉCHAMEL SAUCE
- 2 1/2 cups whole milk
- 1 Turkish bay leaf
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon (scant) ground nutmeg
- Pinch of ground cloves
- SWISS CHARD AND MUSHROOM LAYERS
- 1 pound Swiss chard, center rib and stem cut from each leaf
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/3 cups chopped onion
- 4 large garlic cloves, chopped, divided
- 1/4 teaspoon dried crushed red pepper
- Coarse kosher salt
- Freshly ground pepper
- 1 pound crimini mushrooms, sliced
- 1/4 teaspoon ground nutmeg
- LASAGNA
- 9 7x3-inch lasagna noodles
- Extra-virgin olive oil
- 1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
- 6 ounces Italian Fontina cheese, coarsely grated (about 11/2 cups packed), divided
- 8 tablespoons finely grated Parmesan cheese, divided
- TEST-KITCHEN TIP
- To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. Remove the knife and feel the blade. If it's hot, so is the lasagna.
- NUTRITIONAL INFORMATION
- Calories (kcal) 515.9
- %Calories from Fat 57.3
- Fat (g) 32.8
- Saturated Fat (g) 16.1
- Cholesterol (mg) 84.3
- Carbohydrates (g) 32.1
- Dietary Fiber (g) 3.1
- Total Sugars (g) 9.5
- Net Carbs (g) 29.0
- Protein (g) 23.6
- Sodium (mg) 723.2
Avgolemono soup
By cartwohl
In a large saucepan, bring chicken broth to a boil
- 1 quart chicken broth , preferably homemade
- 1/2 cup orzo or long grain rice
- 2 large eggs
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon grated lemon zest
- Sea salt and freshly ground white pepper , to taste
- 2 tablespoons chopped dill or parsley
Carrot salad
By cartwohl
Esther's
- 2 lbs baby carrots or regular carrots coarsely julienned
- 1 10 oz can tomato soup
- 1 cup white sugar
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 1 tbsp worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 green pepper diced
- 1 white onion diced
Indian Shrimp Curry
By cartwohl
Quarter chiles lengthwise (seed and devein if you want less heat)
- 6 to 8 fresh serrano chiles (2 ounces total)
- 20 fresh curry leaves
- 5 garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled ginger
- 2 tablespoons vegetable oil
- 1 teaspoon whole mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 medium onion, chopped
- 1 pound tomatoes, chopped
- 2 1/2 ounces finely grated fresh or dried unsweetened coconut
- 2 pounds large shrimp in shell, peeled and deveined
Lemon Spaghetti
By cartwohl
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Thai Red Curry Halibut
By cartwohl
Simmer Coconut cream with Thai Kitchen Red Curry paste over medium heat for 5 minutes
- 1 14oz can coconut cream
- 1-2 tbsp Thai Kitchen Red Curry Paste, or to taste
- 2-3 tbsp Fish Sauce
- 2 tbsp Brown Sugar
- 1 can slivered or sliced bamboo shoots
- 1 large green pepper
- 1 large red pepper
- 1 carrot
- Halibut approx 12 oz, 4 oz per person
- Chicken or Shrimp may be substituted
- Basil - handfull chopped
- Jasmine rice
Spanakopitta
By cartwohl
Preheat oven to 425 degrees F Heat olive oil in a large saucepan over medium heat
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 (10 ounce) packages frozen chopped spinach, (thawed,drained and squeezed dry - or 2 lg bunches fresh spinach
- 1 1/2 tablespoons chopped fresh dill
- 3 tablespoons bread crumbs
- 1 /s lb feta cheese, crumbled
- 3 eggs, lightly beaten
- 1/4 tsp fresh grated nutmeg
- salt and pepper
- 1 (24 ounce) package phyllo dough
- 3/4 lb butter, melted
Roquefort grapes
By cartwohl
Preheat oven to 375 degrees F (190 degrees C)
- 10 oz pkg almonds, pecans or walnuts, or a variety of all three
- 8 oz package cream cheese, softened
- 1 (3 ounce) package Roquefort cheese
- 2 tablespoons heavy cream
- 1 lb seedless grapes, red and green
Zesty salad dressing
By cartwohl
Gramma Hrenyk's
- 1 cup vegetable oil
- 1/3 cup white vinegar
- 2 tbsp white sugar
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 2 tbsp dry mustard
- 2 tbsp ketchup
- 1 tbsp lemon
- 1 tsp worcestershire sauce
- 1 clove garlic