Asparagus, Parmesan, Tuna Frittata...

Eggs…they’re not just for breakfast anymore! I’m one of those people who can gladly eat eggs at any meal—one of my favorite no-brainer suppers is an omelet with a quick salad or vegetable dish on the side.

A frittata is like an Italian version of an omelet—however, the ingredients are mixed into the egg, rather than folded into the center as a filling. Traditionally, frittatas are cooked first in a pan on the stovetop, then popped under the broiler for a few minutes to brown. At the end of a long work day though, I like to keep things easy—I just bake my frittata in the oven and cook everything in one simple step.

You can pretty much throw anything into a frittata, and they are a great way to use up leftover vegetables or whatever items you have rattling around your refrigerator or pantry. I like using vegetables, since I always seem to have a few stray ones in the fridge. Sometimes I often added sausage, but canned tuna, cooked potatoes, shredded prosciutto and leftover pasta are also tasty filling ingredients.

Basically, it’s all up to you and your imagination or the contents of your refrigerator can be your guide. Here is one of my simple frittata ideas to try. Hope you enjoy!



Asparagus, Parmesan, Tuna Frittata

Ingredients:
6 large eggs
1 cup milk
Pinch of sea salt
1 small (3 oz) can tuna, flaked and drained
~ I use a good quality albacore tuna
8 blanched asparagus, cut into 1-inch pieces
¼ cup shredded parmesan cheese
Olive oil for the baking dish

Preheat oven to 350 degree F. Lightly oil an 8-inch baking dish (round or square, it doesn’t matter) with olive oil. Beat the eggs, milk and salt in a large bowl. Stir in tuna, asparagus pieces, and shredded parmesan. Pour into prepared baking dish and bake for 30-35 minutes or until set.

Allow to cool for 5 minutes, then cut into wedges and serve.

Serves 6

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George’s notes:

• Eggs are considered a good source of protein and choline. Because of this, the egg falls in the Meats category under the Food Guide Pyramid.
• Bird eggs have been valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The Romans crushed the shell in their plate to prevent evil spirits from hiding there.
• The egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper.
• The albacore, Thunnus alalunga, is a type of tuna in the family Scombridae. This species is also called albacore fish, albacore tuna,albicore, longfin, albies, pigfish, tombo ahi, binnaga, Pacific albacore, longfin tuna, longfin tunny, or even just tuna. It is the only tuna species which can be marketed as "white meat tuna" in the United States.

Cream of Tomato Soup...

There is one comfort food we turn to when the weather turns colder and wetter like it has been lately. A delicious bowl of tomato soup, not only warms and comforts us, often it reminds us of simpler times in our past.

This old favorite recipe of mine is quick and easy. It does not call for fresh tomatoes but if you have them, use them. This recipe uses tomato puree because during the winter months it’s hard to find good fresh tomatoes.



Cream of Tomato Soup

Ingredients:
3 sweet onions, finely chopped
Vegetable oil for sautéing onions
¼ cup sugar
4½ cups tomato puree
3 tablespoons lemon juice
1-2 cloves garlic, minced
½ teaspoon Allspice
1-2 Bay leaves
Salt and Pepper to Taste
1½ - 2 cups of half and half cream, scalded

3 tablespoons fresh basil, chopped for garnish

In a Dutch oven type pot, sauté onions in a little vegetable oil, add sugar and cook until the onions are caramelized or light golden in color. Then add remaining ingredients except cream; stir mixture well and simmer for about 30 minutes.

In a small sauce pan, heat half & half until hot, but not boiling. Gradually add cream to the tomato mixture and stir. Heat but do not bring to a boil after adding the cream.

Float chopped basil on top and serve

Serves 6

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George’s notes:

• The canned condensed version of the soup is one of the leading styles in the U.S. and is most associated with the Campbell Soup Company.

• Campbell Soup’s slogan ~ "M'm! M'm! Good! M'm! M'm! Good!, That's what Campbell's soups are, M'm! M'm! Good!" is one of the most recognizable slogans in advertising history.

• Many toppings can also be used on tomato soup, such as sour cream, shredded cheese, crackers or salsa.

Tuna Cakes...

Some time ago, I found a delicious alternative to crab cakes ~ baked seafood cakes made out of tuna. They are great for a light supper or a first course appetizer. These cakes are fast and delicious by combining pantry staples with flavor-packed ingredients to create a budget-friendly meal that tastes like a 5-star restaurant entrée. Tuna has come a long way since its sole role in the can. These days it can be found canned in a variety of flavors and pre-marinated in pouches. These sweet and tangy cakes are packed with wonderful flavors and has omega 3 in the tuna that is good for ones health. I usually serve them with a Citrus Mayonnaise and a wedge of lime.



Tuna Cakes

Ingredients:
1 pound new potatoes, skin on
1 can (6.5 oz) Albacore Tuna
~ packed in water, drained
½ cup carrot, grated
¾ cup zucchini, grated
½ cup asiago cheese, grated
½ cup cornmeal flour
3 tablespoon canola oil

Cut potatoes into quarters, put in a saucepan with cold salted water and bring to the boil. Once soft, drain water and mash potatoes with the skin on.

In a large mixing bowl add remaining ingredients except the oil. Then add potato mash to tuna mixture, season with salt and pepper then fold ingredients together until well combined.

Shape patties using your hands - I use a ¼ cup measurement for each patty.

Heat a large frying pan; add oil and once heated, place the patties in the oil and fry until golden brown. Cook the patties in several batches for best results.

Makes about 10 patties

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Citrus Mayonnaise

Ingredients:
8 tablespoons mayonnaise
3 tablespoon milk
1½ teaspoon lime zest
1 tablespoon fresh lime juice
⅛ teaspoon ground cumin

Combine ingredients and chill.

Makes about ½ cup

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George’s notes:

• I like to leave the skin on new potatoes because it is so thin and holds all the nutrients- and my kids never notice.
• For variety, mix up your veggies ~ I have used a ¾ cup of kernel corn, instead of the zucchini. If you like sweet potato, make a sweet potato mash for something different.

Crêpes...

I have a dear friend who has inspired me many times over for her culinary skills and her desire to always prepare a special meal for her guest. She is known by her son-in law, as Queenie, only because she deserves the honor & respect that that title implies. Below I offer two of her recipes that not only impress, but always personify elegant dining.

In my younger and more affluent years I would seek out fine dining venues and savor the visual delights of food preparation and service. Memories of Brennan’s in New Orleans, The Russian Tea Room & Tavern on the Green in New York City, Chateau Frontenac in Quebec City and London's Savoy are filled with flambées! French Service, tableside service, cart service - whatever one wishes to call it - meant seeing your menu orders going through their final preparation right alongside your table. Working from a wheeled special cart fitted with a réchaud flaming lamp (camping store or hot plate), the maître d'hôtel, or head of room would generate tantalizing aromas, sounds of bubbling and sizzling to match, and the sudden flash and flame of a dash of cognac and lastly the presentation of your plate with its culinary treasures. At times, I also would venture out to The Magic Pan in Atlanta for a more casual ‘flash & flame’.

When you have dined like this, you have been pampered and your palette graced!

What does all that have to do with my friend, Queenie ~ you ask? One of her most popular recipes to offer her guest with finesse table side expertize is Crêpes Suzette ~ a dessert created by accident by Henri Carpentier, chef to Edward, Prince of Wales, while making a complicated crêpe sauce. This sauce was a blend of orange and lemon peels, sugar, butter, Grand Marnier, Cointreau and Kirschwasser. By accident, the cordial caught fire and the young chef thought both he and the sauce were ruined. Since it was impossible to start over, Henri tasted the sauce and found it to be delicious. He quickly put the crêpes into the sauce, added more cordials, and let the sauce burn again. Edward was delighted and named it after the lady with whom he was dining.

Here my friend has taken the simple crêpe and made it an easy, yet elegant item to be served at breakfast, lunch, casual dinner or for those special formal dinner parties.



Crêpes Suzette

Ingredients:
2 tablespoons butter, melted
1½ cups milk
⅔ cup all-purpose flour
½ teaspoon salt
3 eggs

Suzette Sauce
⅓ cup orange juice
¼ cup butter
2 tablespoons sugar
¼ teaspoon grated orange peel
Grand Marnier

In medium bowl with wire whisk, beat butter and remaining crêpe ingredients until smooth. Chill 2 hours.

Brush bottom of 7 inch crêpe pan and 10 inch skillet with melted butter.
Over medium heat, heat pans; pour scant ¼ cup patter into crêpe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned.

Loosen crêpe; invert into hot 10 inch skillet; cook other side 30 seconds.
Slip crêpe onto waked paper.

Meanwhile, start cooking another crêpe. Stack crêpes between waxed paper.
Use immediately or wrap in foil and refrigerate. Approx 30 minutes before serving, Prepare Suzette sauce: In 10 inch skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts.

Serving:

Fold crêpes in quarters; arrange in the warmed Suzette sauce in the skillet; simmer for 10 minutes.

Pour the Grand Marnier evenly over the crêpes and sauce. DO NOT STIR.
Heat the Grand Marnier a minute or two, then remove from stove. Light a long match (such as those used to light kindling in a fireplace). Apply match to the crêpes and sauce in the skillet. Serve crêpes and sauce immediately.

Serves 2

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For those who like a fabulous rich cream sauce, look no further. Here a simple sherry reduction is all you need to add a dynamic touch to your sauce.

Sherried Cream Mushroom Crêpes

Ingredients:
2 large eggs
1 cup whole milk
1 cup flour
¼ cup water
1 small bottle vegetable oil
1 tablespoon butter
3 (8 oz.) packages sliced, white button mushrooms
1 cup dry cooking sherry
1 cup heavy cream
Pinch salt and pepper
1 bunch minced parsley

To make crêpes:

Whisk together eggs and milk in a bowl. Add flour and beat until smooth and a little frothy. Stir in water, 1 tablespoon of oil, a pinch of salt and pepper until smooth. Let batter rest for 15 minutes.

Heat a lightly oiled crêpe pan or large skillet over medium-high heat. Pour about ¼ cup batter in pan and tilt the pan with a circular motion so the batter coats the bottom surface in a thin even layer.

Cook the crêpe for about 2 minutes, until the bottom is light brown. Gently flip the crêpe over and cook the other side for about 30 seconds until brown spots appear. Remove from heat and repeat the process with remaining batter. Cover crêpes with plastic wrap and refrigerate for up to 2 days until ready to use. Warm slightly in the microwave before adding filling and serving to guests.

To make Sherried Cream Mushrooms:
Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3-5 minutes. Add sherry and cook until sherry reduces to half, about 3 minutes. Reduce heat to low and stir in cream. Cook for 10 minutes until sauce thickens slightly. Remove from heat and season to taste with salt and pepper.

Plate the crêpes directly on guests' plates for serving. Place a crêpe on the plate and spoon mushrooms and sauce inside. Fold crêpe, spoon a bit of sauce on top, and garnish with minced parsley. Add 2 mores crêpe with filling to the plate so each guests gets 3 crêpes. Serve hot.

Makes about 20 crêpes

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George’s notes:

• The Magic Pan was an American chain of full-service restaurants specializing in crêpes, popular in the late 1970s through early 1990s.
• In France, crêpes are traditionally served on Candlemas ~ La Chandeleur, February 2. This day was originally Virgin Mary's Blessing Day but became known as "avec Crêpe Day", referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year. ~ now that is my kind of trick to get rich!
• In the United Kingdom, crêpes are traditionally eaten on Shrove Tuesday, also known as "Pancake Tuesday". They are generally associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.

Corned Beef Hash with Poached Eggs...

There was a diner in the neighboring town where I use to live that served an awesome breakfast. Every time I went there I would order their corned beef hash. The corned beef hash was not that minced mush looking stuff you get at some restaurants or out of a can. They used big roasted potatoes, fresh corned beef, and eggs over easy. The first time I had it I was hooked!

Last night the winter weather brought forth my love for corned beef hash, so here is my quick and easy corned beef hash recipe. It is perfect for a lazy weekend breakfast served with a poached egg and toast, or a week night dinner served with vegetable of choice, a crisp green salad and a crunchy loaf of bread.



Corned Beef Hash with Poached Eggs

Ingredients:
3 cups corned beef, chopped *
4 cups diced cooked potatoes
~ or frozen hash-brown potatoes
1 tablespoon butter
½ cup chopped onion
¼ cup bell pepper, chopped
½ cup beef or chicken broth
2 tablespoons minced parsley
Salt and Pepper to taste
Dash of paprika
1 teaspoon Worcestershire sauce

8 farm fresh eggs

In a large cast-iron skillet, heat oil over medium-high heat. Add onion, bell pepper and sauté until they starts to soften, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley, season with salt & pepper, paprika and Worcestershire sauce. Continue to cook until heated through.

Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

Divide hash among 4 plates. Place eggs on top of hash and garnish with chopped green onions.

* Lean corned beef can be purchased at your supermarket deli, if you do not have leftover corn beef brisket in your refrigerator. That is what I have used for this dish.

Serves 4

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George’s notes:

• The "corn" in corned beef refers to the corns or grains of coarse salts used to cure the beef.
• To make a "hash" of something is an English term for either messing up a situation, or just throwing something together. Corned beef hash is one of those "throw together" dishes. It has its roots in Colonial America, when corned beef was an important staple because it was preserved.
• People extended dishes and made the most of what they had, so cooking the end pieces of the corned beef with diced potatoes made sense when feeding a large family. The recipe appeared in the Fannie Farmer Cookbook in 1918, although it had been popular along the railroad lines and on chuckwagons for years before.

Ravioli Lasagna...

Lasagna, when properly made, is a feast for the senses. The sight and smell of a cheesy, bubbly lasagna coming out of the oven has been known to make the knees of strong men go a little wobbly at times, and the diabolically addictive layering of flavors has been responsible for more than a few loosened belts. Unfortunately, while truly wonderful, a proper lasagna is also time-consuming and surprisingly expensive to make. This version uses ravioli, which combines the pasta and ricotta in one step, and uses a jar sauce to save time. I kept it pretty basic, but there’s a lot of room for making this recipe your own, depending on what you like or what you have at hand. You can use ground turkey or chicken in place of the ground beef, and even toss in some smoked sausage or bacon. This lasagna goes together very quickly, feeds a crowd economically and will satisfy your lasagna longings in no time flat!

I have also submitted this recipe to Presto Pasta Nights which was started by Ruth Daniels at Once Upon a Feast - Every Kitchen Tells It's Stories. I understand that this is week #148 of the Presto Pasta Nights series ~ that is amazing work, Ruth! This week's guest host is Chaya at Sweet & Savory, so give her site a look. She always has some creative treats in healthier eating and in new methods of cooking.



Ravioli Lasagna

Ingredients:
1 lb ground beef
2 large cloves garlic, minced
1 - 26 oz jar quality pasta sauce
½ cup water
1½ lb whole milk mozzarella, grated
¼ cup minced fresh parsley
¾ cup grated Parmesan cheese
2 - 25 oz packages frozen cheese ravioli

In a large pot, set 6 quarts of salted water on to boil.

Meanwhile, cook the ground beef with the garlic in a large saucepan until just done, breaking the beef into small pieces as it cooks. Drain off the excess oil and stir in the sauce. Shake ½ cup of water in the sauce jar and pour the water into the saucepan. Cover and bring to a simmer.

Preheat oven to 350 degrees F. Mix together the cheeses and the minced parsley and set aside.

Cook the ravioli according to package directions; drain and rinse.

To assemble: Coat a 9 X 13 inch baking pan with cooking spray and spoon a little sauce in the bottom. Place a single layer of ravioli in the pan, overlapping slightly; then top with a third of the remaining sauce and a third of the cheese/parsley mix. Repeat the ravioli/sauce/cheese layers, adding some additional grated cheese to the top layer, if you wish.

Bake at 350 degrees F for 40 minutes. Remove from the oven and let rest for 10 minutes.

Serves 8
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George’s notes:

• The history of ravioli is quite old. The earliest evidence we have of ravioli in the Mediterranean is found in the statutes of the Cathedral of Nice in 1233, which report of crosete sui rafiole' ~ “a ravioli pie.”
• 15th century Italian Ravioli recipe: "Ravioli ~ Get a pound and a half of old cheese and a little new creamy cheese, and a pound of porkbelly or loin of veal that should be boiled until well cooked, then grind it up well; get well ground fragrant herbs, pepper, cloves, ginger and saffron, adding in a well ground breast of capon, and mix in all of this together; make a thin dough and wrap nut-sized amounts of the mixture in it; set these ravioli to cook in the fat broth of a capon or of some other good meat, with a little saffron, and let them boil for half an hour; then dish them out, garnishing them with a mixture of grated chreese and good spices." ---The Neapolitan Recipe Collection, Cuoco Napoletano

Chowders...

Most of us think of chowders as heavy fare, suitable for hunkering down ~ while a winter storm rages outside. In fact, that is exactly how American chowder started in the fishing camps of New England.

But there is no real reason chowders should be limited to a particular season. The word, actually, can be applied to any thick, rich soup containing large pieces of substance. ~ I also think, despite the claims of some who prefer Manhattan Chowder, that chowder is typified by the inclusion of milk or cream, which automatically provides richness.

Given such a simple definition, chowders can take advantage of whatever ingredients you have on hand. Potatoes and cheese are good choices in the winter. Hard squashes like acorn and butternut make delightful fall chowders. A couple of years ago, I had an incredible tomato chowder in August, and fresh corn chowder is hard to beat. And given the season's notorious unpredictability, heartier chowders that warm your bones still may find a welcome place at the table on days when a cold snap catches you by surprise — as it did in some parts of the country last week.

The origin of the word "chowder" is somewhat ambiguous. Most authorities, including the Oxford English Dictionary, assert it originates from the French term faire la chaudiere, which literally means "make something in a cauldron." Others claim the word is from the Old English word jowter, which refers to a fish peddler.

The first chowders were based on seafood: miscellaneous fish, cod, oysters, shrimp, crab, clam and even lobster, which was once known as a poor-man's food. Until the 20th century, seafood of all sorts was cheap and plentiful in New England, and chowders were made of whatever was in the day's catch or could be collected on the shores.

Because of the abundance of clams — and their ready accessibility to anyone, fisherman or not — New England clam chowder became the ideal example for chowders. It is a lusciously thick, creamy broth with chunks of clam, potato and onion.

From its beginnings in New England, chowder spread westward across the continent, and was modified and adapted along the way. Potato chowder, corn chowder and potato-corn chowder are the most common variants, but chowders made of mixed vegetables, kale and spinach have also popped up.

Chicken chowder, usually mixed with corn, potatoes or both, also is common. And when chowder reached the West Coast, salmon chowders became popular. One of my favorite chowder variations is cheddar chowder, which is made by cooking bacon, browning onions in the bacon fat with some flour, then heating cream and milk, and melting sharp cheddar into the mix.

Most of the New England clam chowders I've eaten have been either too thin or thickened with a roux, which can give chowder a gravy-like character. I prefer a soup with the consistency of half and half.

An old chowder-head taught me to put oyster crackers in a plastic bag, pound them into fine crumbs with a beer bottle, and use them to thicken the chowder. This works beautifully with clam chowder. Unlike many soups, chowders have few ingredients, so there is no place for subtlety. Chowder should step up to you and look you squarely in the eye with no hesitancy or hidden agenda. And because there are so few components, they should be the best and freshest you can find. You can't hide poor ingredients in these simple bowls of honest fare.

This is an old favorite of mine with a history nearly as long as that of chowder itself. It makes a hearty winter dish, by highlighting the deep, earthy flavors of new potatoes. However hard you scrub the potatoes, you'll still taste the earth they were born in, and that's the way a potato should taste. There's a reason the French call them pommes de terre, or apples of the earth.

New Potato Chowder

Ingredients:

6 strips bacon

1 medium onion, coarsely diced

3 cups chicken broth

1 pound mixed baby potatoes, cut into ½ -inch dice

1 teaspoon salt

1 cup heavy cream

1 teaspoon ground mustard

Additional salt and pepper to taste

In a large soup pot, cook bacon over medium-low heat until semi-crisp. Drain bacon, chop coarsely and reserve for garnish. Pour off all but 2 tablespoons of grease.

Add diced onion and cook until it begins to brown. Increase heat to high, add a bit of chicken broth and deglaze the pot. Add remaining chicken broth and bring to a boil, reduce heat to medium, add potatoes and salt, and simmer until potatoes are tender, about 10 minutes.

Remove 1 cup of potatoes and mash thoroughly with a bit of the stock to loosen them up, then stir back in along with the heavy cream and mustard, and return to a simmer.

Adjust seasonings and serve, garnished with chopped bacon.

Serves 6

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George’s notes:

• When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world.
• Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation—even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company.

Pea & Ham Soup...

Last night the “deep freeze” weather was finally getting to me, so I made a pot of one of my favorite soups. Some years ago, I got this recipe at the Boat House, a wonderful restaurant on Mirror Lake in Lake Placid, New York. Although it is a warm and deeply satisfying dish, it has a fresh and vibrant character. If it were possible to pick peas from the pod and cook them within a matter of hours, then I would insist that everyone used fresh peas, but the frozen peas available to us at the supermarket are fresher than the most so called fresh varieties. This is because the latter are frozen within minutes of being picked, preserving the intensity of the fresh flavor.



Pea & Ham Soup

Ingredients:
3 cups of fresh shelled peas, divided*
1 cup of the pods from the peas
~ picked over, removing the ends
1 shallot, cut in half
1 clove of garlic
2 tablespoons olive oil
4 cups of chicken or vegetable stock
kosher salt
fresh cracked pepper
1 cup ham, cubed

In a large Dutch oven type pot, heat olive oil on medium and add garlic, pods, and shallot. Cook for about 3 minutes. Then add 2 cups of the peas and the stock. Season with salt and pepper, to taste and simmer for 30 minutes. Remove from heat and puree until smooth. Return to the pot and add the reminder of the peas and the ham. Place pot on a medium heat burner and warm for about 5 to 10 minutes, so all is heated through.

* I like to use some of the whole peas to give the soup texture, but you can puree all 3 cups, if you prefer.

Serves 4

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George’s notes:

• Pea soup with diced ham is a hearty, soul-warming bowl of delicious goodness. It's also one of the easiest soup recipes there is to prepare.
• The common garden pea, also known simply as green pea. But there's nothing common about its flavor, particularly during the peak months of March, April and May and again from August to November. The French are famous for their tiny, young green peas known as petits pois. Choose peas that have plump, unblemished, bright green pods; the peas inside should be glossy, crunchy and sweet.

Moroccan Ground Beef Casserole...

Recent I posted a dissertation on revisiting the casserole. And during my short time here blogging; I have had a chance to experience foods, cultures and spices from around the world. One such cuisine I have been introduced to are dishes from North Africa ~ mainly Morocco. So it got me thinking that maybe I should meld the two together, because some of the traditional casseroles that are simple to prepare can be somewhat bland. This is my adaptation of the standard ground beef casserole with a Moroccan twist. People may be shy about putting olives or raisins in the recipe, but they really do add a special tang and sweetness to the dish. You can also, add more red pepper flakes if you like your casseroles spicier.

Bon appétit in Moroccan is شهية طيبة!



Moroccan Ground Beef Casserole

Ingredients:
1 pound lean ground beef
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
2 tablespoons flour
2 tablespoons butter
1 cup chicken stock
1 cup milk, preferably whole milk
1 tablespoon sweet paprika
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon hot pepper flakes
¼ teaspoon ground pepper
Zest of a lemon
¾ cup green olives, chopped roughly
½ cup golden raisins
1 can (14-ounce) diced tomatoes
2 tablespoons tomato paste
1 cup mild cheese (Gouda, Swiss, mild cheddar), shredded
8 ounces macaroni, cooked and drained

Crumb Topping:
2 tablespoons butter
1 cup panko or bread crumbs
¼ cup finely chopped parsley
½ cup cheddar cheese

Preheat oven to 375 degrees F and spray an 8-by-8-inch casserole dish with nonstick spray.

Cook ground beef over medium-high heat in large deep skillet until fully browned. Remove meat from pan and drain juices. Lower heat to medium and add olive oil, onion and carrots, stirring until tender and translucent, 5 to 6 minutes. Add garlic, stir a minute longer.

Add flour and butter, and stir until fully absorbed. Slowly add stock and milk, stirring until fully incorporated with no lumps.

Add all spices, lemon zest, olives and raisins. Stirring, add tomatoes and tomato paste.

Stir until sauce thickens. Turn off heat. Add cheese and cooked ground beef, macaroni and stir until fully mixed. Pour into baking dish and spread evenly. Top with topping.

Bake for 25 minutes, until top is golden brown.

Serves 4 to 6

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George’s notes:

• The official language of Morocco is Arabic; but with the long protectorate of France, many speak French. But their cuisine is a very diverse, with many influences from around the world.
• For more about Moroccan cuisine, checkout Wikipedia.

Scrambled Eggs with Rosemary and Capers

Eggs on toast are my go-to comfort food on these cold winter nights. When all else fails, there's always eggs and buttery toast. Here's one of my favorite ways to spruce up the old standby with a smattering of grownup flavors - briny, juicy capers, fragrant rosemary, and a dash of Romano cheese.

You can substitute other aromatic herbs, or use nothing but salt - the real secret to these eggs is to cook them very, very slowly in a small skillet so they cook gently into a soft custard consistency. Serve over crispy toast or English muffin.



Slow Scrambled Eggs with Rosemary and Capers

3 eggs
¼ cup cream or milk
Salt and pepper
Small pat of butter
½ teaspoon fresh rosemary, chopped
2 tablespoons large capers
Romano cheese, freshly grated

Beat the eggs with the cream and season with salt and pepper. Heat the butter in a small, heavy skillet over medium heat until the foam rises and subsides. Add the rosemary and capers and sauté gently for a few moments until softened and fragrant. Lower the heat to simmer and pour in the egg mixture.

Keep the heat at an absolute minimum, and stir only occasionally. The eggs will cook very, very slowly - it should take up to 20 minutes for them to cook thoroughly. They will slowly stiffen to a thick custard texture. When they are cooked enough for your preference, take off the heat.

Shave fresh Romano cheese on top and eat with greens or on toast.

Serves 1

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George's notes:
In case you were wondering about eggs:

• They are a cheap and reliable source of protein, especially for vegetarians.
• Eggs are one of few foods naturally containing vitamin D.
• They are also a good source of vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium.
• The yolk is about one third of the weight of the egg, but accounts for 80% of its 75 calories.

Lentil Soup...

With the recent cold rainy snap we have had around the country, yesterday I turn to my favorite winter soup for comfort. It is a recipe originally from Nava Atlas' "Vegetariana", which I have tweaked a little over the years. It is one of those soup recipes that is perfect for cold winter days, because just about every ingredient is already on the pantry shelf, or on hand. That way you do not have to weather the storm and go out to shop for them.

Its best if I walk you through this recipe, because the way I have written it down you would think I was nipping at the cooking sherry to beat the cold & damp weather, so here it goes…

Combine in a large pot:
½ cup dried lentils, washed and picked over
½ cup brown rice
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
2 Bay leaves
3 cups water or 3 cups vegetable broth

Bring to a boil, cover, and simmer over low heat for 10 to 12 minutes.

Then add:
2 additional cups water or broth
1 small onion, finely chopped
2 medium carrots, thinly sliced
1 large celery stalk, finely chopped
1 large leek, finely chopped
1 bunch of kale, course chopped
Handfull of finely chopped celery leaves, they add such great flavor to a recipe
1 can (14-oz ) chopped tomatoes with liquid
½ cup tomato sauce or tomato juice
¼ cup dry red wine or sherry
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried marjoram
½ teaspoon dried thyme
Salt and pepper to taste

Cover and simmer for half an hour or so, until lentils and rice are done.


This lentil soup is especially exceptional when made with the Ro-Tel tomatoes & chili’s, and a rich homemade vegetable broth…. plus you can take the onus of being vegetarian off by adding about half a pound of kielbasa or other smoked sausage, sliced into rounds, towards the end of the cooking time, and serving it with a little grated cheddar cheese on top.

I made it once with all of the above, and the end of a little box of imported green lentils from France and my dinner guest almost swooned from sheer gastronomic ecstasy. Like all really great soups, it is even better when warmed over the next day.

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George’s notes:

• I have found that exploring vegetarian and vegan cookbooks are a great way to prepare healthier meals and expand ones knowledge of the various food substitutes out in the marketplace.

Chicken Frittata...

OK, now that the holiday season is upon us, it's time to start making some meals that are healthy ~ meaning low in calories, filling, high in protein and full of flavor. After all, the holiday parties and get-togethers will be coming soon enough.

As you have noticed from previous post, I like to experiment with many different ingredients and have been thinking about this dish for a few weeks. I had to wait for Thanksgiving to get over ~ for some reason that's a very difficult time to experiment with new recipes. It must have something to do with the traditions of that great well-known meal. Enjoy!

Chicken Frittata

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into bite sized pieces
9 ounces vermicelli pasta
1 cup fresh spinach, chopped
½ cup fresh basil, finely chopped
1 sprig of rosemary, finely chopped
1 clove garlic, chopped
½ can of diced canned tomatoes
4 eggs
⅔ cups reduced fat shredded cheese (I used Colby)
2 tablespoons Asiago cheese, grated
1 tablespoons Mascarpone cheese.
1 teaspoon salt
1 teaspoon pepper



Preheat oven to 375 degrees F.

In a pot of boiling saltwater, add vermicelli and cook until al dente – about 9½ minutes.

Heat the olive oil in a large, nonstick, ovenproof skillet on the stove. Add the cut up chicken and brown for 6 minutes. Add garlic and Mascarpone cheese to chicken and continue to sauté for 1-2 minutes.

In a large bowl, mix together the pasta, spinach, basil, rosemary, diced tomatoes, salt, pepper, eggs and shredded cheese.

Gradually add the egg and pasta mixture to the skillet and cook over medium heat for 5 minutes. Sprinkle the dish with the Asiago cheese.

Place the oven-proof skillet in the re-heated oven for 13 minutes, or until the frittata is firm like a casserole. Slice and serve with a garden salad.

Serves 4 to 6

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George’s notes:

• You can substitute the Asiago cheese with Parmesan or Romano.
• You can use 1 cup traditional spaghetti sauce instead of the diced tomatoes, if you want a heavier Italian flavored frittata.

Be sure to checkout the series Presto Pasta Night on Fridays, which was started by Ruth at Once Upon a Feast - Every Kitchen Tells It's Stories and being hosted this week by Kevin Lynch at Closet Cooking. Give Kevin's site a look; he always has some creative & interesting recipes cooking away in Toronto.

Grilled Cheese & Chutney Sandwiches...

Sometimes I just don’t know what to have for lunch. It’s that meal that far too often I skip or grab something to go. Well, yesterday I was in the mood for a grilled cheese. So I started to pull out some sour-dough bread and my favorite cheese ~ a nice nutty Gruyere. As I was doing this, I had to move things around and low and behold, I came across Caroline’s Cranberry Chutney. What does a guy do, but use it on his grilled cheese. Let me tell you, it was outstanding ~ full of melted gooeyness and just the right amount of tart sweetness from the chutney. Give it a try, I know you will enjoy!



Grilled Cheese & Chutney Sandwiches

Ingredients:
4 slices sour-dough bread
8 ounces Gruyere cheese, thinly sliced
1 cup chutney
2 tablespoons butter

Make two sandwiches with the bread, cheese, and chutney.

In a large skillet, melt the butter over medium heat and cook the sandwiches until the cheese has melted and the bread is golden brown; about 2 to 3 minutes per side. Cut sandwich before serving.

Makes 2 sandwiches

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George’s notes:

• I think some Major Grey’s Mango Chutney would be a great choice, also.
• I bet a good sharp cheddar like Gloucestershire would be good on this sandwich.

Baked Pasta with four cheeses...

Pasta is as rich in history, as it is with the sauces that accompany it to the dinner table. From the ancient Greeks & Romans, to the Arabs, Chinese and even Thomas Jefferson; pasta has been a comfort food for many around the world. It comes in many different shapes, sizes and colors ~ but it’s never, never plain!

Thus, I give you my recipe for total comfort ~ Baked Penne with four cheeses. I start with the ‘mother of all sauces’ - a french Béchamel sauce, a classic simple white sauce. Next I fix one of the most popular pasta – penne and then I fold in a blend of four of my favorite cheeses; all baked to a rich and decadent casserole. This delicious dish can be served alone with a salad and crusty bread or as a side-dish. No matter how you serve it, you definitely will be asking for more. Enjoy!

Baked Penne with four cheeses

Ingredients:
Béchamel
2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
¼ teaspoon salt
Freshly grated nutmeg

Pasta
2½ ounces fontina cheese, cubed (about ½ cup)
2½ ounces asiago cheese, cubed (about ½ cup)
3 ounces gorgonzola cheese, crumbled (about ½ cup)
1 pound short pasta, like penne
1⅓ cups freshly grated Parmigiano-Reggiano

Heat oven to 475 degrees F. Bring a large pot of salted water to boil.


For the béchamel:
In a medium saucepan, heat milk over medium-low heat; bring just to boil then remove from heat. In a large saucepan, melt butter over low heat. Add flour; cook, stirring constantly with a wooden spoon for 2 minutes. Do not brown. Remove from heat. Add 2 tablespoons milk to flour mixture, stirring constantly until milk is incorporated. Repeat until ½ cup of the milk has been added. Add remaining milk a ½ cup at a time, incorporating between additions, until all milk has been added. Return to low heat and cook, stirring frequently, especially along corners of pan, until béchamel is the consistency of thick cream. Stir in salt, season with nutmeg and remove from heat; cover to keep warm.

For the pasta:
Combine fontina, asiago and gorgonzola in a large bowl. Cook pasta in boiling water until al dente. Drain pasta, immediately add to the bowl with cheeses, and then add béchamel; toss together to combine well. Transfer pasta to a baking dish, sprinkle with Parmigiano-Reggiano and bake until heated through, about 10 minutes. Serve immediately.

Serves 6

George's notes:

• The painting is entitled ~ Boy with Spaghetti by Julius Moser, c. 1808
• On Thomas Jefferson's return from Paris in 1789, he brought the first "maccaroni" maker to America.

Leek Frittata...

Last evening I wanted something easy, but flavorful. Eggs sounded appealing, so I made a frittata. According to the Wikipedia ~ a frittata is "a kind of Italian omelet that can contain cheese and various vegetables. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, and then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts." I experimented with this frittata by using a combination of ingredients I had on-hand – eggs, leeks, garlic, Parmesan, cheddar cheese and some marinated sun-dried tomatoes and it seems the experiment was a success. Along with a mixed green salad, this dinner was just what I wanted.



Leek Frittata

Ingredients:
2 bunch leeks, cleaned, chopped
1 tablespoon butter
1 clove garlic, minced
6 large eggs
2 tablespoon milk
½ cup grated Parmesan cheese
Sun-dried tomatoes, about 2 tablespoon chopped
Salt and freshly ground pepper to taste
½ cup cheddar cheese, grated

Preheat oven to 400 degrees F.

Sauté leeks in butter in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

Spread out leeks mixture evenly on bottom of skillet. Pour egg mixture over leeks mixture. Use a spatula to lift up the leeks mixture along the sides of the pan to let egg mixture flow underneath.

Sprinkle cheddar cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve.

Serves four

George’s Firehouse Chili...

How often have you heard a cook say they have the best chili recipe? Chili recipes come in many forms and in many degrees of heat. Over a number of years and many additions & subtractions, I have finally perfected my Firehouse Chili. As you will see, you can make it as spicy and “hot” as you like. But one ingredient that sets this chili from all the rest ~ chocolate. Yes, I use coco powder as one of the ingredients, which gives it smoothness and helps to mellow the spicy without reducing the fire.

With the season changing and the days cooling down, what satisfies the appetite more than a good bowl of chili. Make sure that you let this chili simmer slowly for at least two hours, so all the ingredients can bring their full flavor to the mix. And the aroma will definitely fill your kitchen with a sensational smell. I like to serve this with a wedge of my cornbread.

George’s Firehouse Chili

Ingredients:
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
½ cup diced green bell pepper
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1½ tablespoons Dutch Chocolate Coco
1½ teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Serves 6

Serve accompanied by any or all of these condiments:
• sour cream
• grated cheddar cheese
• chopped scallions

To spice it up:
One Alarm Chili: add ½ teaspoon more black pepper

Two Alarm Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper

Three Alarm – All City Fire Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper & add 5 or 6 sliced jalapeno peppers to the pot

Rarebit or Rabbit…

The origin of this dish is generally understood to be Welsh. It is thought by many to be "Welsh rabbit, that is, a rabbit prepared in the Welsh fashion." It is not a rabbit, but sharp cheddar cheese, melted to a certain degree. The idea is that melted cheese on toast is what a Welsh rabbit hunter had to eat when he comes home empty-handed.

Welsh Rabbit is one of those things that I could eat over and over again and still come back for more. What could be a better supper than this? Extra mature cheddar – like Double Gloucester or Lancashire - a dollop of mustard, either grainy for a speckled look or Colman's for its fiery character, and a lovely dark ale that has been brewed to its rich, yeasty flavor, all melted together and grilled on a proper slice of crusty bread. Serve with a simple salad of mixed greens, cherry tomatoes, thinly-sliced shallots and a mild berry vinaigrette. Enjoy!


Welsh Rabbit

Ingredients:
3 tablespoons butter
12 ounces sharp cheddar cheese, shredded
½ cup ale (I like Sierra Nevada Stout), at room temperature
1½ tablespoon grainy mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper

Melt butter in a heavy saucepan over low heat. Whisk in cheese a small handful at a time, melting completely before adding next handful, and whisk in a bit of beer as needed to keep the mixture liquid. Add additional beer in small increments until mixture is about the consistency of a thick sauce or gravy. Whisk in remaining ingredients.

Pour over crusty dense bread and grill under a low broiler until just seared.

Serves 4

Note: Depending on the cheese and your preferred consistency, you may use more or less beer.

Goat Cheese & other good things…

On a recent trip to my favorite local cheese shop, the staff mentioned some great goat cheese that had just come in. So with this being one of my favorite cheeses, I bought a couple of different types and used them in several ways, including snacking with crackers with a good glass of wine.
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Midnight Moon™
Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes.

Bûcheron
An ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty grained breads, crackers and grapes.

Rivers Edge St. Olga™
Made from raw milk and aged for two months or more. Saint Olga is washed in brine using Siletz Brewery's Oatmeal Cream Stout, resulting in the distinctive flavor and aroma and beautiful color of its rind. An excellent cheese for eating alone or cooking, Saint Olga has a complex flavor and a character all its own.

Black Pig Jamon iBerio™
A hard cheese from Extremadura, in Western Spain. It is a round cheese that has a semi-hard rind. The traditional presentation of the cheese is to cover it in paprika or oil, giving it a reddish hue and spicy flavor. The cheese itself is semi-hard, with small holes throughout the wheel. Inside it is waxy yellow or dark ochre in color.
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One of my favorite ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. While it may be a great time of year for pears my neighborhood supermarkets pears have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. But with a little help like roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts, a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Ingredients:
8 oz. pasta, such as penne
2 Bosc pears, ripe but firm (firmer varieties of pears work best)
1 tablespoon plus 3½ tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
Juice of half a lemon
½ cup baby arugula
½ cup baby spinach
¼ cup chopped walnuts
¼ cup crumbled goat cheese
Pinch of sea salt

Directions:
Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3½ tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Serves 4-6

Option: Skip the pasta and just serve with extra greens as a salad.

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Another favorite way to include goat cheese in a dish is topping a homemade pizza with it. Goat Cheese adds a distinct flavor and gives a unique taste like no other cheese. Here is a pizza I made up, because I had all the ingredients on hand.

Goat Cheese Sweet Leeks Pizza

Ingredients:
2 tablespoon butter
1 medium bunch leeks, course chopped
1 tablespoon thyme
Salt and Pepper, to taste
1 store bought pizza crust
8 ounces of goat cheese
1 cup walnuts, course chopped
extra virgin olive oil

Directions:
In a large sauce pan with 2 tablespoons of butter, gently sautéed some sweat leeks with thyme, salt and pepper. Spread the leeks mixture over pizza dough punched out to a round or square. Sprinkled goat cheese and walnuts over the leeks; then drizzle olive oil all over the top.

Bake in pre-heated 500° F oven for 10 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, a screen or in a pan. Be sure that your oven is well pre-heated before putting pizza in.

Serves 4

Kudzu ~ the vine that ate the South...

I grew up in Georgia, where it was common to see groves of trees and even utility poles and old barns covered with kudzu ~ "the vine that ate the South." What few people know is that the plant is edible, and delicious.

Originally brought to the US from Japan in 1876 to be used as forage food for livestock and to help reduce soil erosion, the plant took a real liking to the warm, humid Southeastern climate and got out of control. There are urban myths about how people have returned from vacations to find their homes and cars covered with kudzu. It does have pretty aggressive growth in the summer, with some reports of it growing a foot a day.

As with any foraged food, make sure the plant has not been sprayed with any chemicals and is not growing anywhere that toxic waste is dumped. Try to avoid plants grown too close to the roadways as they tend to contain too much dust and automotive exhaust. Since the vine patches are thick, wear boots and watch out for critters and insects. Also, kudzu looks very similar to poison ivy - be sure you know how to distinguish between the two plants!

Kudzu grows from Florida to New Jersey, and as far west as West Virginia and East Texas. However, a small patch of it has been found in Clackamas County, Oregon. No one is sure where it came from.

The leaves, vine tips, flowers, and roots are edible; the vines are not. The leaves can be used like spinach and eaten raw, chopped up and baked in quiches, cooked like collards, or deep fried. Young kudzu shoots are tender and taste similar to snow peas.

Kudzu also produces beautiful, purple-colored, grape-smelling blossoms that make delicious jelly, candy, and syrup. Some people have used these to make homemade wine. The large potato-like roots are full of protein, iron, fiber, and other nutrients. They are dried and then ground into a powder which is used to coat foods before frying or to thicken sauces.

Kudzu Blossom Jelly
Spoon over cream cheese, or melt and serve over waffles and ice cream. This blossom jelly is out-of-this-world!

4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package (1¾ -ounce) powered pectin
5 cups sugar

Wash Kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Don't be alarmed that the blossom liquid is gray. It will turn a deep purple color after you add the lemon juice. Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon. Quickly pour jelly into hot, sterilized jars, filling to ¼ inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling water bath 5 minutes. Cool on wire racks.

Yield: 6 half pints


Asheville's Finest Foods


Kudzu Quiche

1 cup heavy cream
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
½ teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 cup sautéed mushrooms
1 nine-inch unbaked pie shell

Preheat oven to 350 degrees.
In a small sauté pan, melt 2 tablespoons butter and sauté mushrooms. In a large bowl, mix cream, eggs, kudzu, salt, pepper, cheese and mushrooms. Place in pie shell. Bake for 35 to 45 minutes until center is set.

Serves 6