Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage
SERVES: 15 LEVEL: Intermediate
INGREDIENTS Lasagna: 1 lb of Lasagna Noodles cooked al dente (or no bake noodles) 1 lb of Mixed Shredded Cheeses (Mozzarella & Monterey Jack is great) 1 lb Whole Mike Ricotta 8 oz Boursin Cheese (Garlic and fine herbs) 1 egg ½ cup chopped fresh parsley or ¼ cup dried 2 Tbsp Amazing Herbes 1 lb pork sage spicy sausage (OPTIONAL-omit for vegetarian version) *cooked, drained and crumbled! 2 red peppers, julienned 3 summer squashes, julienned 3 zucchini Squash, julienned 3 carrots, julienned 1 cup of whole sage leaves if available (can be omitted) 3 Tbsp of balsamic vinegar 2 Tbsp of olive oil 2 Tbsp of The Amazing Rub **Pumpkin Alfredo Sauce *recipe follows
DIRECTIONS Set oven to 400F degrees. (Plan on 40 minutes large, or 25 mins individuals)
Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside. You can also use no bake lasagna noodles for this.
Mix Ricotta, Boursin, Egg, Parsley, Amaz Herbes – Season with Salt and Pepper.
Slice all vegetables julienned style (Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks) , and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.
INGREDIENTS For Pumpkin Alfredo Sauce: 1 Tbsp. olive oil 1 Tbsp. butter 2 cups milk 1 cup white wine (optional) 1 cup chicken broth 3 Tbsp. all-purpose flour 1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend) ¼ cup grated Parmesan (more if desired) 1-2 cans pumpkin purée
DIRECTIONS Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 1 can of puréed pumpkin. If you like it more Pumpkiny – add more purée! Taste for seasonings and adjust according to your palate.
Now Line all ingredients like an assembly line:
Ricotta Cheese Mix
Shredded Cheese Mix
Cooked/Crumbled Pork Sausage
Spread pan bottom with sauce, arrange a single layer of lasagna noodles on top, next spread ricotta cheese mix, another layer of lasagna noodles. Next layer sauce and roasted veggies, add a little shredded cheese. Next sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce, veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.
Bake in warm in oven for 45-50 minutes. You can add more cheese and Amazing Herbes to the top of the Lasagna for the last 5 minutes of cooking. If you would like, create individual lasagna in oven proof individual cassoulets. This recipe freezes wonderful – so make two or three! Highly delicious!
INGREDIENTS For Turkey: 1 bone-in whole turkey breast (6- 7 lbs), thawed if frozen ½ C apricot brandy ½ cup butter melted 2 tsp Amazing Rub 1 sheet puff pastry
For Sauce: Turkey pan drippings + water to equal 2 cups 1 can apricot halves 2 T cornstarch 2 T cold water
DIRECTIONS Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
Mix Brandy with melted butter and Amazing Rub. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
Remove turkey from oven and let stand 30 minutes for easier carving to remove bones. When only Turkey Breast Roast is left, enrobe the Turkey Breast with a thin layer of Puff Pastry brushed with a light egg wash; and bake again for 30 minutes until golden brown. Let rest 10 minutes before carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan add one can of Apricots. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
So I have been inspired ever since I discovered the Louis Sherry famous “Sicilian Orange” chocolate! So for this Holiday Season, I have taken our traditional Pecan Chocolate Pie and kissed it with a little chocolate essence by way of Cointreau Liquor, lovely orange essence. Here is my updated traditional Pecan Chocolate pie…with a bit of an attitude! Enjoy!
SERVES: 8-10 LEVEL: Intermediate—you got this!
INGREDIENTS Base: Pie Dough, so we repeat the familiar cry! (Purchase refrigerator pie dough or follow our link to our house pastry dough!) 1 Crust to line bottom of the pan only
For the Filling: 3 large eggs 1 cup dark brown sugar ¾ cup of dark brown corn syrup ½ tsp Pummull Spice (KB house mulling spice) ½ tsp salt 1 Tbsp orange zest (optional) 2 Tbsp melted butter 2 Tbsp Orange Liquor (Cointreau or similar) 1 ½ cups whole pecans 1 cup dark chocolate chips
DIRECTIONS Line pie plate with uncooked pie crust.
Preheat the oven to 375 degrees, cook on center oven rack.
In a large bowl whisk eggs, brown sugar, corn syrup, Orange zest, Pummull spice, salt, melted butter and orange liquor. Stir in the whole pecans and chocolate chips, coat well, and then scrape the filling into pie crust. Bake for 30-35 minutes, the filling will puff up slight but still may be slightly jiggly in the center. Let pie cool completely before slicing.
Serve with whipped cream or vanilla ice cream! Enjoy!
SERVES: 12-16; makes 2 pies LEVEL: Intermediate—you got this!
INGREDIENTS Base: Pie dough for 2 complete pies, bottoms and tops Purchase Pie Dough pre made for a snap or see our house recipe (link)
For the Filling: 2 tsp. oil 1 cup celery finely chopped 1 cup carrot finely chopped 3 cloves finely minced garlic 1 Pound finely ground pork 1 Pound finely ground beef 1 Tbsp. Amazing Rub 2 Large teaspoons poultry seasonings (Love Bell’s) Fresh minced rosemary/sage/parsley is optional if available ½ tsp Pummull Spice (our house mulling blend spice) 5 potatoes, boiled/roughly mashed with a little butter and cream Salt and pepper to taste
DIRECTIONS In a large frying pan or Dutch oven start oil with onion, celery, carrots and garlic. Cook to wilt and push veggies to side and add meats sprinkled with the Amazing Rub to the center of the pan. Cook until meat is lightly browned and drain most of the fat (but not all – your call!). Add poultry seasoning and Pummull Spice, here is where you could add optional herbs if desired.
Boil potatoes in large, salted pot of water – as you would for mashed potatoes. When done, drain, roughly mash – add a little butter and cream for thick mashed with a little salt and pepper to taste. Add the mashed to meat mixture. Taste and season more per your desire.
This mixture can be served as is, or in meat pies, or to stuff cored and seeded vegetables (I.E.Pumpkins).
For meat pie (our favorite) prepare standard pie crust, top and bottom, Roll, fill, cover and seal. Brush pie top with egg wash, sprinkle with a little pepper, salt and Bake one hour at 350 degrees. Best to set aside for 30 minutes before cutting and serving. Keeps, saves and reheats beautifully!
Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad. So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon!
From the Kitchen of Terri Bergman
Harvest Salad Nicoise (with Salmon)
SERVES: 4 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 4-6 cups Fresh Salad Greens 4 Hard Boiled Eggs (10 min boil) 1 ½ Cups of petite potatoes 2 Cups of String Beans, ends snapped, keep long 2 Cups of Butternut Squash, peel and cubed, 1” cubes 1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper) 2 Pcs. Of Salmon Olive Oil – Balsamic Vinegar Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)
For the Dressing: 1/3 Cup Olive Oil (great quality) ¼ Lemon squeezed 1 tsp Dijon Mustard *optional 1 – 2 Tbsp Champagne Vinegar **optional chopped parsley/fresh basil Salt & pepper
For the Aioli Dressing: ½ C Mayonnaise 1 tsp of the Amazing Herbes (that’s it!)
For the Garnish: Chopped Parsley Chopped Basil Amazing Heat (especially over the eggs)
DIRECTIONS Preheat Oven to 400 degrees, convection.
In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside.
On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center. Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)
Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!
Peel boiled eggs, and half or quarter for salad plates.
Prepare 2 Dressings:Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.
Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.
Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side. Is you would like, garnish plates with extra chopped parsley and basil.
My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious. However, you can make ahead and chill away. Just delicious also!
This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!
INGREDIENTS Base: 2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!) ½ C heavy cream 2 tsp butter 1 onion, finely minced 2/3 pound of ground beef 1/3 pound of ground pork 1 egg 1 Tbsp **Amazing Rub(brown sugar based house seasoning) ½ tsp black pepper 1 tsp. ***Pummull Spice(just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!) 1 tsp. Dijon Mustard
For the Sauce:2 Ways! Quickie: 2 cups Beef Broth 1 Can condensed Cream of Mushroom (gluten free if required) 1 tsp Dijon Mustard ½ C heavy cream 2 Tbsp Worcestershire sauce ½ C sour cream optional
Traditional: 2 cups Beef Broth 1 C heavy Cream ½ Sour cream 1 tsp Dijon Mustard to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water
For the Garnish: Chopped fresh Parsley coarse ground black pepper Cranberry Sauce
DIRECTIONS Preheat the oven to 350 degrees
Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.
Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.
To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes.
Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender.
These can be served immediately or set in cooler for the next day. Holds wonderfully.
Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce!
Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better. However, omit if you like!
From the Kitchen of Terri Bergman
(Julia Child’s Inspired) Pie Crust
MAKES: 2 single pie crusts SERVES: 8 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 1 1/3 Flour 1 ¼ stick butter (I use salted) 2 Tbsp shortening (Crisco) 1 tsp. Salt 1 Tbsp Sugar 1/3 C very cold water
DIRECTIONS Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens. You can roll immediately, or make 2 round disks and wrap well and refrigerate for later. If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.
Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!
INGREDIENTS Base: Pie Dough or Puff Pastry (rolled thin) Purchase refrigerator pie dough or check our *KB PIE CRUST RECIPE
For the Filling: 1 ½ Cups of (packed) dark brown sugar 1 C. Pure Maple Syrup 1 C. Heavy Cream ½ C (1 stick) Salted butter (quick melt on this) 3 Tbsp. Cognac/or Brandy 2 tsp vanilla extract 3 eggs 1 Tbsp Corn Starch
For the Garnish: Whipped cream
DIRECTIONS Roll out pie dough, or puff pastry (thin on puff) and line a large size pie plate. Preheat oven to 350 Convection, Line a baking sheet with foil or parchment paper for pie plate baking.
In large glass bowl, mix brown sugar, heavy cream, maple syrup, melted butter until smooth and blended. At this point microwave this mixture 30 – 60 seconds to melt a little and whisk to smooth.
Add cognac (or brandy) and vanilla. Incorporate eggs one at a time, whisking mixture each time. When smooth, Add corn starch and whisk until smooth.
Pour the filling into the crust and place pie plate on the foil or parchment lined baking sheet.
Bake Pie approximately 60 minutes, until puffy but still a little wobbly in center. The top should remind you of the look of Crème Brûlée (and actually so will the taste!) Remove from oven and cool a minimum of 3 hours or longer. No refrigerating this pie. If storing, loosely cover.
Serve pie with whipped cream. Enjoy this special treat!
Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season. Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here, we have prepared meatless, but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate! *Hasselback is a technique, where the squash is cut about one half through into thin slices
From the Kitchen of Terri Bergman
Hasselback Butternut Squash with Quinoa (and Ginger)
INGREDIENTS Base: 2 Medium to small butternut squashes Olive Oil Balsamic Vinegar Amazing Rub
For the Filling: 1 cup Quinoa 2 cups vegetable stock (or water) 1 cup baby peas Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!) Olive oil, salt pepper to taste
DIRECTIONS Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.
Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.
STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!
Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes.
This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent, if you have it.
**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!
Set aside for an additional 5 minutes – ready to stuff Squash Bowls.
ADD MEAT IF YOU LIKE, for flavor or a heartier meal. My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!