Fall Vegetable Lasagna

October 12, 2015 Tangie Holifield

This hearty lasagna is perfect for that transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini, and mushrooms, the dish comes together quickly, with a ready-to-use pasta sauce. In this dish, I used butternut squash pasta sauce being offered by the local grocery store and the results were spectacular. Please feel free to use whatever store-bought sauce that you like for this satisfying dish.

Serves 8 to 10

Ingredients:
One pound whole milk ricotta cheese
1 Tablespoon julienned fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
1 medium egg
1/2 teaspoon minced garlic
1/2 Parmesan cheese, grated
Kosher salt, to taste
Freshly ground pepper, to taste
2 yellow summer squash, cut into rounds 1/4-inch thick
2 zucchini, cut into rounds 1/4-inch thick
2 Tablespoons olive oil
1-3 Tablespoons fresh thyme leaves
One pound baby portabello mushrooms, sliced
1 large yellow onion, thinly sliced
One 24-ounce jar of butternut squash pasta sauce (click here for the resource)
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1/2 pound Italian fontina cheese, shredded
1/2 pound Mozzarella cheese, shredded
1/2 pound plain goat cheese, crumbled

Directions:
Preheat an oven to 450°F Line a baking sheet with aluminum foil.

In a bowl, stir together the ricotta, Parmesan cheese, egg, sage, 3 tablespoons of the parsley. oregano, garlic, and season with salt and pepper. Set aside.

In a large bowl, toss the yellow squash and zucchini with 1 tablespoon of the olive oil, and season with thyme, salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.

In a separate bowl, toss mushrooms and 1 tablespoon of the olive oil, and season with thyme, salt and pepper, Place in a large cast iron skillet and transfer to the oven and roast until tender, about 10 minutes.

Meanwhile, in an Dutch oven over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash zucchini and mushrooms. Reduce the oven temperature to 400°F .

Spread 1/2 cup pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and sprinkle 1/2 cup fontina, 1/2 cup mozzarella, 1/2 goat cheese on top. Layer the noodles, ricotta, vegetables, sauce and cheese three more times, omitting the sauce and cheeses on the last layer. Top with the remaining noodles, sauce and fontina.

Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 tablespoon of parsley on top. Let the lasagna rest for 15 minutes before serving.

Wild Boar Sausage, Spinach and Potato Tarts

May 21, 2015 Tangie Holifield

Photo Credit: ABC Television Network, 2014

I have to admit, I actually found the inspiration for this recipe by watching the ABC sitcom “blackish”…It was the episode entitled : “Elephant in the Room”, where Andre Jr. meets a girl, ironically named Hillary, who is a member of the Young Republicans club. So Jr. joins the club to impress Hillary and this throws his liberal parents Dre and Bow for a loop. Since they really cannot believe any reasonable black people would be Republicans, Dre and Bow arrange to meet Hillary’s wealthy and conservative parents. And upon meeting Hillary’s parents, they enthralled with the lifestyle and the food, wild boar bacon tarts………..until Bow’s parenting style as a working mother comes into play…..but I digress.

So if you are looking to try wild boar sausages, D’ Artagnan has a line of wild game sausages that will take your ordinary meals to the next level. This particular sausage takes a walk on the wild side when it is made of boar. With a hint of sage, these links are perfect for breakfast and poultry stuffing.

Photo Credit: D’ Artagnan , LLC

This recipe combines the great flavors of the wild boar sausage with eggs, cheese and scallions, making an exceptional mini tartlet that can be served warm or cold at brunch.

Makes About 30 Tarts

Ingredients:
Two 16- ounce packages mini phyllo shells

For the Filling:
1 small Yukon gold potato, finely diced
Kosher salt, to taste
1 Tablespoon olive-oil
8 ounces D’ Artagnan Wild Boar Sausage
3 cups fresh baby spinach, finely chopped
Freshly ground black pepper, to taste
1/2 teaspoon fresh thyme
4 scallions, sliced
3 large eggs
1/2 cup milk
1 cup grated Gruyere cheese

Directions:
Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Arrange phyllo cups on an ungreased baking sheet and prick the bottom of the cups with a fork. Place in the oven and blind bake until lightly browned for about 2 to 3 minutes. Remove from the oven and set aside.

Add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.

Lightly drizzle the olive oil in a large skillet over medium heat. Remove the casings from the sausage and add the sausage to the skillet, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the thyme and scallions. Remove to a bowl to cool.

Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.

Evenly add to the par-baked phyllo shells, the grated cheese, then the cooked potato and finally top with the sausage and spinach mixture. Spoon the eggs over the top and sprinkle with the remaining cheese. Bake for 8 to 10 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.

Lobster Mac & Cheese Bites

April 26, 2015 Tangie Holifield

Ingredients:
For the Macaroni:
6 strips bacon
Kosher salt
1 pound elbow macaroni
1 quart milk
8 Tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar, grated
1 cup mozzarella cheese, shredded
1 cup Asiago cheese, shredded
1/2 teaspoon freshly ground black pepper
1 1/2 pounds cooked lobster meat
1 Tablespoon fresh chopped flat-leaf parsley
2 Scallions, thinly sliced

For the Breading:
2 eggs
2½ cups Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
1 cup flour

Vegetable oil, for frying

Directions:
Add pasta to large pot of boiling salted water and cook according to the directions on the package, 6 to 8 minutes. Drain well.

In a medium cast iron skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon. Set aside.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt the butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheeses, 1 tablespoon salt, the pepper, Add the cooked macaroni, bacon, lobster, scallions and parsley and stir well, to combine.

Coat a 9×9-inch pan with cooking spray. Pour the macaroni mixture into the pan and freeze for several hours.Alternatively you can spray a non reactive bowl with vegetable spray and pour the macaroni mixture into the bowl and chill for several hours in the refrigerator.

Setting up the breading station
In a bowl, whisk the eggs and milk together. Set aside. In a second bowl, place the breadcrumbs, Parmesan cheese and salt. Mix well and set aside. In a third bowl, place the flour.

Breading station

Scoop the macaroni mixture into 2-inch balls. Place first in the flour, turning to coat, then in the egg mixture. Coat with breadcrumbs, then double coat by placing back in the egg and a final coating of breadcrumbs. Place the mac & cheese bites and chill in the refrigerator for 1 to 2 hours.