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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
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Carrot Loaf

Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Ingredients
Servings:
Instructions
  1. Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
  2. Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Coarsely chop and add them to the carrots.
  3. Saute spinach in 1-ounce of butter. Coarsely chop and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
  4. Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
  5. Preheat oven to 400 degrees F.
  6. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter.
  7. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
  8. Place in a bain-marie (hot water bath), and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
  9. Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
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Asparagus Lasagne

Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Cut the tips off each asparagus spear and reserve them.
  2. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender.
  3. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
  4. In a large bowl of cold water let the sheets of lasagne soak for 15 minutes, or until they are softened.
  5. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.
  6. Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta.
  7. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top.
  8. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.
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Stuffed French Toast

Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
  3. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
  4. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
  5. Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
  6. Remove from the pan, place on a baking sheet and keep warm in the oven.
  7. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
  8. Sprinkle the French toast with powdered sugar and serve immediately with syrup.
Recipe Notes
  • NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.
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Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake
Print Recipe
A chocolate lover's dream cake!
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Chocolate Espresso Cheesecake
Print Recipe
A chocolate lover's dream cake!
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Crust
Filling
Glaze
Servings:
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling.
Filling
  1. In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well.
  2. Add sour cream and ricotta and blend well. Add eggs one at a time and beat until mixture is smooth.
  3. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan.
  4. Bake approximately 1 hour. Turn off oven and crack door about 1inch. Leave cake in oven for 1 hour then remove and cool to room temperature.
Glaze
  1. In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.
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