Oven Bake
Baked Eggs with Spinach and Mushrooms
Active time: 30 min Start to finish: 40 min
Spinach Soufflé with Shallots and Smoked Gouda Cheese
This terrific combination is very nice with baked ham.
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.
Chorizo and Mushroom Fideua
Fideuà is the Catalan name for a favorite baked noodle dish.
Pork Picadillo Empañadas with Chipotle Salsa
The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.
Lasagna with Basil and Fennel
No-boil noodles cut down on the prep time.
Poulet aux Citrons Confits et Olives
(Chicken with Preserved Lemons and Olives)
Wild Mushroom and Three-Cheese Lasagne
The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.
Riesling-Poached Trout with Thyme
Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.
Pasta with Baked Tomato Sauce
Cook: Nancy Harmon Jenkins
Source: Cucinaamore.com It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce — and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them.
Source: Cucinaamore.com It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce — and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them.
Crackling Corn Bread Dressing
Put the dressing in the oven as soon as the turkey comes out to rest before it's carved.
Candied Yams
This recipe was created for my ten-year-old friend and cooking student, Evan Chender, who used it for his Thanksgiving feast one year. Fresh ginger really spices up the sweet, meltingly tender yams.
Cauliflower Purée in Tomato Cups
An easy-to-make side dish.
Chicken with 40 Cloves of Garlic
Poulet aux Quarante Gousses d'Ail
Active time: 15 min Start to finish: 50 min
Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.