This recipe comes from the Mandarin Boutique Hotel on the Southwest Turkish Coast. We sailed on a gullet in this area, well over a decade ago–a trip I’d repeat.
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Ispanakli Omlet - Spinach Omelette Ingredients:
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Archive for the ‘eggs’ Category
Ispanakli Omlet (Spinach Omelette) from Mandarin Boutique Hotel
Wednesday, March 14th, 2012
White Bean, Sausage and Asiago Frittata
Thursday, February 2nd, 2012
I’ve always enjoyed beans, simple, doctored, or fixed just about any way. But this recipe from Bush’s with white beans,eggs, sausage and Asiago is delicious. I have also used chopped ham instead of sausage for a variety. I hope you enjoy.
Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.
Yields: 12 servings | Serving Size: 1 square | Prep Time: 30 minutes | Cook Time: 45 minutes
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INGREDIENTS:
3 cups Bush’s Cannellini or Great Northern Beans, drained*
3 cups Caramelized onion slices
3 cups Sausage, cooked and crumbled
1 qt Arugula
2 cups Asiago cheese, shredded
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12 Eggs, large, lightly beaten
1 cup Milk or half and half
1/2 tsp Red pepper flakes
1 cup Asiago cheese, shredded
Method:
1. Combine beans, onions, sausage, arugula and cheese. Transfer to greased half hotel pan.
2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and spread evenly.
Sprinkle with cheese.
3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set. Let stand 15 minutes
before cutting into 12 equal pieces and serve hot.
*Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.
For Individual Frittatas: In a 16-oz. casserole layer: 1/4 cup onions, 1/4 cup beans, 1/4 cup sausage, 1/4 cup arugula
and 2 Tbsp cheese. Combine 2 eggs with 2 Tbsp milk and pour over casserole. Top with 1 Tbsp cheese and bake
22–25 minutes.
White Bean, Sausage and Asiago Frittata
Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.
Source: Bush Brothers & Company
Roasted Root Vegetable Pie from King Artur Flour
Monday, November 14th, 2011
At this time of year pies and casseroles start to play more of a role. Brenda and I were fortunate to take a class at King Arthur Flour in Norwich, VT. I’ve learned to check their website for new and old recipes. This is a new one that is very tasty.
A savory pie crust redolent of herbs, and a rich potato and vegetable filling that showcases fall’s harvest of sweet root vegetables. This pie can also be frozen before baking, so making an extra will give you a quick meal any time of year.
Roasted Root Vegetable Pie
| Hands-on time: | 1 hrs 20 mins. to 1 hrs 30 mins. |
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| Baking time: | 40 mins. to 45 mins. |
| Total time: | 2 hrs 45 mins. to 2 hrs 55 mins. |
| Yield: | 1 pie, 8 servings |
Savory crust
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 2 tablespoons minced fresh herbs (thyme, parsley, chives)
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cream cheese, chilled and diced
- 1 to 2 tablespoons milk, as needed
Filling vegetables
- 2 1/2 cups pearl onions
- 1 cup peeled, diced winter squash
- 2 cups peeled, diced rutebaga
- 1 cup peeled diced white turnip
- 1 cup peeled, diced parsnips
- 1 cup diced leeks, washed and drained
- 2 cups peeled, diced celery root
- 2 cups sliced mushrooms
- 2 to 3 tablespoons olive or vegetable oil
- salt and pepper to taste
Potato filling binder
- 2 medium baking potatoes
- 2 large eggs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried thyme
- 1/2 to 1 teaspoon salt
Tips from our bakers
- Want to go gluten free? Switch out the savory herb crust for your favorite gluten free crust recipe. You can even bake the filling as a casserole and go crustless.
Directions
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12″ to 14″ circle. Drape the crust into a greased 9″ or 10″ pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
- Maralyn D Hill
