Tetrazzini

Tetrazzini with Chicken and Whole Wheat Pasta

Tetrazzini
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
 
I love pasta, mushrooms and Parmesan cheese, individually and all together. I especially love these things when mixed in a creamy sauce with leftover turkey, chicken, ham or even canned tuna fish. It isn't the most beautiful dish you will cook, but I believe it is one of the tastiest and most satisfying you will eat. This casserole can be put together and baked for a quick dinner or prepared just up to the point of baking and refrigerated until half an hour before serving when you pop in into a 375 degree F. oven to heat through to bubbling. I got this particular recipe from an old friend many years ago and I just rescued it from the well-worn, folded paper covered with spots of butter and burns on the edges from sitting too close to the burner as I cooked it time and again. While Parmigiano-Reggiano is more expensive per pound than other forms of Parmesan cheese, the flavor is more intense, so a little goes a long way. To get the best results, you should grate Parmigiano-Reggiano cheese just before you use it. A microplane makes easy work of that and the fine shreds it produces melt effortlessly into the sauce. If you want to make this a one dish meal, you can add cooked broccoli florets to the mixture before the final heating.
Ingredients
  • 8 ounces of spaghetti or spaghettini.
  • 1/4 cup all-purpose flour
  • 6 tablespoons butter
  • 1 1/2 cups milk
  • 1/2 cup dry white wine or sherry or vermouth
  • 1 cup (~ a 4 ounce chunk) shredded Parmigiano-Reggiano cheese
  • 3/4 pound sliced button mushrooms
  • 3 cups diced chicken, turkey or ham or 2 7-ounce cans of tuna, drained
  • Salt and pepper
  • Toasted sliced almonds or parsley leaves for garnish (optional)
  • Extra virgin olive oil for garnish (optional)
Instructions
  1. Pre-heat the oven to 375 degrees F. Cook the pasta according to package directions until it is tender, but not mushy (al dente). Drain, saving 1/2 cup of the cooking water in case the final mixture seems dry.
  2. While the pasta is cooking, melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms, adding salt and pepper to taste. When the mushrooms stop releasing liquid, push them to one side of the pan, melt the rest of the butter in the empty side, add the flour to the melted butter and cook while stirring the flour and butter together for a couple of minutes, coating all of the flour with butter. This will stop the flour from having a raw, pasty taste in the final dish. Gradually stir the milk and wine into the butter-flour mixture and bring to a boil. Turn off the heat and stir in the cheese until it is melted into the sauce. Stir in the protein you have chosen (chicken, turkey, ham, tuna, etc.) and the cooked pasta. If the mixture seems dry, use the reserved cooking water to make it moister as needed.
  3. Pour the mixture into a 2 quart shallow casserole dish and bake for 15-20 minutes until bubbling. If you have prepared the casserole ahead of time and refrigerated it, bake for 25-30 minutes.
  4. When you serve this, you can garnish the top with toasted sliced almonds, parsley leaves, and a drizzle of extra virgin olive oil.

Strata Lorraine


Strata Lorraine
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Yield: 10 main dish servings
 
Strata is a fancy name for a casserole of bread, milk, eggs, cheese, and ingredients that flavor the custardy result, allowing you to make it in a different version every time. This is an excellent breakfast buffet item during the holidays because it can be assembled the night before, refrigerated and put in the oven about an hour before you intend to serve it. It is reminiscent of quiche, but without the high-calorie, time-intensive crust. It can easily be made in a quantity suitable for a large group. In this case, the well-known Quiche Lorraine was the inspiration for the dish. Reduced-fat Jarlsberg Swiss cheese, sautéed onions, and bacon are the basis for preparing this flavorful casserole. Some recipes call for layering the ingredients, which is why it got the name “strata”, but layering is not necessary. Once again, this is a base recipe that you can alter to your taste and the occasion. You can switch out the type of cheese you use, the type of bread you use, the meat you choose (or no meat), the vegetables you add, the seasoning, etc. You can make the dish richer by using full-fat cheese or half and half to replace the milk. I especially enjoy a vegetarian version made with sautéed mushrooms and blanched broccoli. A Mexican-inspired version that reminds me of chiles rellenos can be made with green chiles and a mixture of Jack and Cheddar cheeses, served topped with a spicy tomato sauce.
Ingredients
  • 1 large onion
  • 2 tablespoons butter
  • 1 pound loaf of bread (Butter-top wheat works well)
  • 1 pound Jarlesberg reduced-fat cheese
  • 1 cup bacon bits
  • 9 eggs
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 350 degrees F. Butter a 3 quart casserole dish, such as a Pyrex 9x13 pan. Cut the onion into 1/4 inch dice. Sauté in the butter over medium-low heat for about 15 minutes until the onion caramelizes and becomes golden and sweet. While the onion is cooking, dice the cheese into small pieces (or grate it if it is a single piece) and place in a large bowl. Cut the bread into 1/2 inch dice and add to the bowl. Add the bacon bits and black pepper. Add the sautéed onions. Mix to distribute the ingredients. Pour into the baking dish.
  2. Whisk the eggs in a medium bowl. Mix in the salt and the milk. Pour the liquid gently over the bread mixture and press the bread lightly into the dish to distribute the moisture evenly. At this point, you can cover the dish with plastic wrap and store in the refrigerator until the next day. Remove from the refrigerator and bake in a 350 degree F. oven until puffed and golden, about 50 minutes to 1 hour 10 minutes.

 

Turkey Dressing with Bread or Gluten-Free Rice

Turkey Dressing with Bread or Gluten-Free Rice
Author: 
Recipe type: Sides, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: Varies
 
Ingredients
BREAD DRESSING
  • 2 pound loaf of sliced, wheat, butter-top bread (about 16 cups)
  • 2 pounds of mushrooms (sliced if small, chopped if big)
  • 6 cups yellow onion, diced or chopped (about 2 pounds)
  • 4 cups celery, diced or chopped (1/2 of a large bunch of celery, 1 pound)
  • 1/2 pound butter
  • Sage to taste (Start with 1 tablespoon)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Stock or water to moisten, if necessary
Instructions
Bread Dressing Instructions
GLUTEN-FREE RICE DRESSING
Gluten-Free Rice Dressing Instructions