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Lunch Entrees
FRESH SPINACH LOAF W/ MUSHROOM SAUCE
8 servings
· 2 lbs. (not bunches) fresh
spinach, washed and stems
removed
· ½ cup sliced green onions
w/tops
· 3 Tbsp. butter
· 4 eggs
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· 1 cup half and half
· 1 tsp. salt
· ¼ tsp. ground nutmeg
· 1/8 tsp. pepper
· 2/3 cup dry bread crumbs
· ½ cup grated Parmesan cheese
· Mushroom Sauce
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Preheat oven to 350° Bake. Place spinach (with water that clings to leaves from washing) in steamer and steam until leaves are limp. Drain in colander, pressing out excess moisture until spinach is pretty dry. Chop.
Sauté the green onions in butter in small skillet until bright in color, about 3 minutes. Combine eggs, half and half and seasonings in a large bowl. Stir in spinach, onions, bread crumbs and cheese. Spoon mixture into well-greased loaf pan, 9 x 5 x 3”. Place loaf pan in shallow baking pan on oven rack; pour 2” boiling water into the larger pan. Bake until knife inserted in center of spinach loaf comes out clean, about 1 hour. Remove loaf pan from water; let stand 20 minutes. Un-mold spinach loaf onto serving platter. Serve with Mushroom Sauce.
If made ahead, let un-molded loaf cool, then store in loaf pan. Reheat in loaf pan, then proceed with serving.
Mushroom Sauce:
· 8 oz. fresh mushrooms, thinly
sliced
· 3 Tbsp. butter
· 3 Tbsp. butter
· 3 Tbsp. flour
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· ½ tsp. salt
· ¼ tsp. pepper
· 1 cup half and half
· optional dry sherry
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Sauté mushrooms in 3 Tbsp. butter in small skillet over medium heat until tender, about 3 minutes. Melt 3 Tbsp. butter in 1-qt. saucepan over medium heat, stir in flour, salt and pepper. Cook until roux is bubbly; add half and half gradually. Cooking stirring constantly, until mixture thickens, about 3 minutes. Stir in mushrooms and a little sherry if desired.
*La Chefemme's note: Sauce may thicken upon standing; if thinner consistency is desired, add a little water and stir in.
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HOT ITALIAN SALAD BOAT
6-8 servings
· 1 1-lb. loaf Italian bread,
unsliced
· 1/3 cup milk
· 1-2 cloves garlic
· ¾ tsp. salt
· 1 raw egg
· ½ tsp. pepper
· 6 hard-cooked eggs
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· 1½ cup diced celery
· 1/3 cup sliced stuffed olives
· ½ cup mayonnaise
· 2-3 Tbsp. melted butter
· red onion
· green pepper
· shrimp, tuna, bacon (optional)
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Heat Dacor oven to 425° Convection.
To prepare boat, slice off top crust of loaf in one piece; reserve for cover. With fingers, scoop out soft crumbs from inside of loaf. Set top crust back in position. Slice boat crosswise, almost to the bottom crust, into 6 to 8 pieces. Lift off top crust(s).
Measure 2½-3 cups of the soft crumbs; place in bowl and add milk. Crush garlic and add to crumbs along with salt, raw egg and pepper; mix well. Coarsely chop hard-cooked eggs, and add to mixture along with celery, olives and mayonnaise, gently stirring together. (Optional chopped shrimp, tuna or bacon may be added here.)
Fill boat with egg salad and replace cover. Brush outside with butter and wrap in foil. Bake 30 minutes. Unwrap and place on serving tray; cut each slice through the bottom crust and garnish with thin slices of onion and green pepper.
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MEXICAN CHICKEN SALAD
by Carolyn Calonje
10 servings
· 4 poached chicken breast halves
· 3 heads romaine lettuce, torn into 1" strips
· 4 cups cooked black beans, rinsed
· 2 cups fresh corn, cut from cobs, or frozen
· 2 cups chopped ripe tomatoes
· 2 cups chopped red onions
· 4 small avocados, peeled, chopped
· 3 cups grated mild Cheddar cheese
· 4 cups broken-up tortilla chips
· 1 cup Cumin Dressing
· 1 cup Spicy Sour Cream
· 1 bunch thinly sliced scallions
To poach the chicken breasts: Place chicken breasts in medium skillet with just enough water (and white wine if desired) to come up halfway over the pieces. Sprinkle over the top a handful of chopped onion, celery and carrots, a bay leaf, several parsley springs, salt and pepper. Cover with lid and bring liquid to a boil over high flame on Thermador range; then reduce flame to XLO 2-3 so that the liquid is just below a simmer. Cook, covered for 10-15 minutes-just until chicken is cooked through. Allow chicken to cool with lid off in the broth (this intensifies the flavor and plumps the chicken.) Remove chicken, pat dry on paper towels and cut into ½" dice. Save remaining broth for another use.
To make the salad, toss together all solid ingredients with Cumin Dressing. Serve mounded on individual plates topped with a dollop of Spicy Sour Cream and a sprinkle of scallions.
Cumin Dressing:
· ¾ cup apple cider vinegar
· 1 tsp. salt
· 4 tsp. freshly ground pepper
· 4 Tbsp. Worcestershire sauce
· 2 tsp. dry mustard
· 1/8 cup sugar
· ¼ cup toasted and ground
cumin seeds
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· ¼ cup lemon juice (2 lemons)
· 5 cloves garlic, crushed
· ½ cup tomato paste
· 1 tsp. red pepper flakes
· ¾ cup olive oil
· 1 cup safflower oil
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Mix together ¾ cup water with the above ingredients, blending until smooth.
Spicy Sour Cream
· 1 cup sour cream
· 1 Tbsp. minced jalapeno
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· 2 Tbsp. chopped fresh cilantro
· ¾ tsp. coarse salt
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MY MORROCAN SALAD
by La Chefemme
6 servings
· 1 cup couscous, uncooked
· 2 cups chicken broth
· 1 unpeeled eggplant, sliced 5/8"thick
· ½ cup olive oil + additional
· 2 cloves garlic, crushed
· juice of one lemon
· 1 red bell pepper, blistered,
peeled
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· 2 tomatoes, chopped
· 4 green onions, sliced
· 1- l# can garbanzo beans
· ½ cup chopped fresh parsley
· 4 oz. feta cheese, crumbled
· red lettuce leaves
· toasted pita wedges
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Combine couscous and broth in pan of Miele steamer. Cook at BIO setting in steam oven for 5 minutes. Meanwhile, brush eggplant slices with olive oil and broil on BROIL 2 setting in the oven until brown on both sides.
Combine ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous. Chop coarsely the blistered pepper and eggplant slices, and add to the couscous along with the tomatoes, green onions, drained garbanzos, parsley and feta. Mix gently to distribute the dressing. Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.
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