Monte Cristo Frittata Grilled Pineapple Spears With Crystallized Ginger And Pumpernickel Bread With Honey Rosemary Ricotta Food

FRITTATA WITH PEACHES AND CHERRIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• Place the thawed peaches and cherries on a paper towel-lined plate to remove any excess juices. Set aside.
• In a medium bowl, whisk the eggs, milk, sugar, thyme, and salt until smooth. Stir in the fruit.
• Heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat. Pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan. Sprinkle the cheese over the top and cook without stirring for 5 to 6 minutes, or until the edges start to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes. Using a silicone or rubber spatula, loosen the edge of the frittata and slide onto a platter. Cut into wedges and serve with maple syrup.

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE AND RAISIN BREAD WITH MASCARPONE AND PEARS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of pork with salt, black pepper, thyme and tarragon. Add chops to hot skillet and cook 2 minutes per side, until golden brown. Add Champagne and cook 1 minute.
• Remove 4 chops from skillet and set aside.
• Whisk together milk and flour until flour dissolves. Add milk mixture to skillet and bring to a simmer. Simmer 3 minutes, until sauce thickens and chops are cooked through.
• Transfer chops to a serving platter and top with olives.
• Spread mascarpone cheese on toasted raisin bread and top with sliced pears. Serve these 4 pork chops with raisin bread. Reserve remaining chops for another meal.

CHICKEN A LA POLLY KOHEN

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

KARTOFFEL AND VERENIKA

Steps:

• Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.
• In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.
• In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
• With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
• Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.
• To serve, sprinkle with sauteed onions and croutons. Top with sour cream.

FRATTATA RUSTICO DES MOINES

Steps:

• Preheat oven to 325 degrees F.
• Heat olive oil in a 10-inch cast iron skillet.
• Add potatoes, peppers, rabe, and saute. Combine eggs and cream, and cook for 2 minutes on a medium flame. Add olives, and place in an oven and bake for 15 to 20 minutes. Garnish with a dollop of ricotta and sprinkle with fresh marjoram.

MONTE CRISTO STRATA

Steps:

• Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.
• In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.
• Cover dish with sheet of greased foil. Let stand 30 minutes before baking.
• Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.
• Let stand 10 minutes before serving.

GRILLED MONTE CRISTO SANDWICH

Steps:

• To assemble sandwich, top 1 slice of bread with turkey, cheese and ham.
• Cover with remaining slice of bread.
• Melt butter in small skillet over medium heat.
• Dip sandwich in beaten egg, turning to coat both sides.
• Cook sandwich 3 to 4 minutes on each side until golden brown.
• Top sandwich with strawberry jam.
• Sprinkle with powdered sugar, if desired.

MONTE CRISTO STRATA

Steps:

• Spray a 9x13x2-inch baking pan with the non-stick cooking spray.
• In a large bowl, whisk the eggs, milk, hot sauce, and dry mustard until well blended.
• Arrange as much of the bread pieces as you can in a single layer in the prepared pan. Top, in layers, with the turkey, ham, and 1/2 of the cheese. Top with the remaining bread pieces, and pour on the egg mixture, tilting the pan to make sure all the bread is coated. Sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
• The next day, when you are ready to cook, preheat the oven to 350 degrees. While the oven is preheating, take the strata out of the refrigerator, remove the plastic wrap, and let stand at room temperature until the oven is ready. Bake until puffed and golden, about 45 minutes. Let rest 5 minutes before slicing into squares.