Individual Egg Potato and Cheese Casseroles

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Individual Egg Potato Cheese Casserole

So I might have used this recipe as an excuse to use these cute little individual casserole dishes from Le Creuset. There’s something welcoming and comforting about having your own personal casserole, lid included. What’s layered underneath the two peeping egg yolk eyes? Alternating layers of mozzarella cheese and potato lightly seasoned with with dried herbs and fresh parsley. Let’s face it: between the melted strings of mozzarella and the brilliant yellow runny yolk flowing over slices of baked potato, gooyeness has undoubtedly taken over this brunch dish.

Ingredients:

4 medium potatoes, boiled, peeled and cut into slices about 1/3″ thick
3/4 lb mozzarella cheese, sliced thin
salt and pepper
1/2 cup shredded parmesan cheese
1/2 cup chopped parsley
1/2 cup melted butter
6 eggs
3/4 teaspoon dried oregano
3/4 teaspoon dried tarragon

Preheat oven to 350 degrees. Grease 3-6 ramekins (6 small ramekins or 3 large ones).

Place a layer of potato at the bottom of each ramekin. Cover with slices of mozzarella. Sprinkle with salt, pepper, 1/4 teaspoon each dried tarragon and oregano, parmesan cheese, and parsley. Add another layer of potatoes and repeat seasoning. Add a layer of mozzarella slices. Brush the top of each ramekin with melted butter. Bake about 30 minutes. Break eggs on top (one egg for small ramekins, 2 eggs for large). Sprinkle with remaining butter, herbs, salt, and pepper. Return to oven and bake about 20 minutes or until eggs are set.

Serves 3-6 (depending on the size of ramekins used).

Adapted from “The Art of Good Cooking,” by Paula Peck.

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Apple Cheese Cake Puff

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Individual Apple Cheese Cake Puff

Apple Cheese Cake PuffThis recipe immediately caught my eye. Apples, pate a choux, and cheese cake filling meet in one inspiring cake puff. I’ve never seen a recipe quite like it. Apple season is in full swing and I find cheese cake hard to resist so it seemed this recipe from “The Art of Fine Baking” was calling out to me. The result is impressive but must be devoured quickly due to the short life of the puff portion of the cake.

I made two sizes of this cake puff. The larger version follows the original recipe instructions and I improvised to make the smaller one using leftovers. I can’t help but feel like the puffed border of the large one could be over-the-top delicious if filled with sweetened whipped cream- like a cream puff apple cheese cake puff…whoa. But as is, the lemon zest in the cheese cake filling brings out the fresh tartness of the apple and provides a delicate contrast to its puffed shell. Another Paula Peck show stopper.

Ingredients:

Cheese Filling
2 tablespoons golden raisins
1 tablespoon cognac
1 cup cream cheese
1/4 cup sugar
1 tablespoon flour
1 egg yolk
1 teaspoon melted butter
1 tablespoon sour cream
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract

1 recipe pate a choux
1 tart apple (such as granny smith), peeled, cored, and sliced thin
2 tablespoons cinnamon sugar (see note)
1 egg yolk mixed with
1 teaspoon cream
1/4 cup sliced blanched almonds (optional)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Make cheese cake filling:
Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon zest, and vanilla. Mix in raisins.
For a large puff:
Trace a 8-inch circle in flour on a parchment lined baking sheet, using a plate or pan as a pattern. Turn parchment paper over. Spread a thin layer of pate a choux about 1/4 inch thick within the circle. Place remaining pate a choux in a pastry bag fitted with a plain round tube. Squeeze out small mounds of paste, one right next to the other, to make a low border around the layer.

Pour cheese filling into center of shell. Spread evenly. Arrange sliced apples on top. Sprinkle with cinnamon sugar. Brush border with egg yolk mixture. Sprinkle with almonds (if using).

Bake in preheated oven 50-60 minutes or until entire pastry is golden brown.

For small puffs:
Use pastry tip to pipe a spiral, starting in the center, about four inches wide. This creates the bottom layer so make sure there are no holes in the pate a choux. Pipe a second layer just around the rim of the spiral, creating a border. Spread cheese filling in center as instructed above. Bake about 30 minutes.

Note: Cinnamon Sugar can be made by simply combining 1 cup granulated sugar with 1 tablespoon cinnamon.

Adapted from “The Art of Fine Baking,” by Paula Peck.

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Chicken Saltimbocca

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Saltimbocca has become somewhat of a classic. Originally Mediterranean, the name Saltimbocca is Italian for “jump in mouth” – a reference to the flavor explosion that takes place while eating this dish. There are varying ways to make saltimbocca. Veal, sage, capers, and sometimes provolone cheese are common ingredients. However, in each scenario the basics remain the same: the chicken or veal is sautéed and prosciutto is always involved (though I see no reason why you couldn’t use ham for a less expensive version). This recipe for Chicken Saltimbocca from “The Art of Good Cooking” happens to include black olives, which is somewhat rare but the beauty of this dish is its flexibility. Though I didn’t add it here, I think roasted red pepper could also make a nice addition to the center filling. The mozzarella is a natural match with the prosciutto and the crunchiness of the breading that soaks up some of the garlic butter is a combination that’s worth it alone – the other ingredients are just a bonus!

Note: the original recipe did not include toothpicks. I find that it’s easier to ensure the filling stays between the two cutlets by securing each package with a couple of toothpicks. Just make sure to take them out after cooking!

Chicken Saltimbocca

Ingredients

6 chicken breasts, boned, skinned, and cut in half (or 12 thin chicken cutlets)
6 thin slices of prosciutto, cut in half
12 pieces of mozzarella cheese, about ½ inch thick rectangles
12 pitted black olives, halved
1 teaspoon ground black pepper
½ cup flour
1 egg
3 tablespoons milk
2 cups bread crumbs of your choice
¼ cup unsalted butter
2 cloves garlic, finely minced
½ cup chopped Italian parsley
toothpicks (optional)
¼ cup butter and ¼ cup olive oil (or enough to cover the bottom of a large skillet to a ¼ inch depth, equal parts)

Instructions

On one side of each breast or cutlet, place a piece of prosciutto, a piece of mozzarella, and two olive halves. Sprinkle with freshly ground pepper. Fold unfilled side over to cover filling, and press edges firmly together to enclose filling or secure with toothpicks.

Flour each package so it is dusted on all sides. Beat egg slightly, adding milk. Dip chicken packages into mixture on both sides. Then dip into bread crumbs. Chill for at least a ½ hour or longer.

Melt ¼ cup butter in a small saucepan. Add half the chopped garlic and parsley. Keep warm until chicken is cooked.

Heat butter and olive oil in skillet with remaining garlic and parsley until fats are hot but not smoking. Place breaded chicken in skillet and turn heat to medium high. Saute chicken quickly, only until golden. Turn once to cook the other side.

Remove to heated serving dish. Remove toothpicks, if using. Pour warm garlic parsley butter on top.

Serves 8-10.

Adapted from “The Art of Good Cooking,” by Paula Peck.

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Schnecken

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Schnecken

Schnecken

What’s a Schnecken? Some kind of gadget souvenir? This was the thought that crossed my mind when I found this recipe in “The Art of Fine Baking.” After reading through it and then of course baking some, I came to the conclusion that these are basically small, almost bite sized, cinnamon/caramel rolls. For those of you who are unfamiliar with Schnecken, as I was, it’s a German pastry and the name Schnecken means snails – referring to the shape of these delicious breakfast treats. Apparently, Schnecken are often confused with rugelach (also German) but I don’t see much of a similarity other than that they are both rolled pastries creating a spiral of the filling.

I happen to have a weakness for caramel and cinnamon rolls and though these photos may lack the bells and whistles of a carefully styled shoot, you can see that this recipe definitely delivers on all the important aspects: ooey gooey caramel, crunchy nuts, cinnamon, and raisins. One tip: just make sure to use enough of the butter sugar mixture –  the softer and stickier, the better.

Ingredients:

1/2 cup soft unsalted butter
1 1/2 cups well-packed light brown sugar
1 tablespoon white corn syrup
1 1/2 cups coarsely broken or whole pecans
1 recipes Rich Sour Cream Dough
2 teaspoons cinnamon
1 cup raisins
1 cup finely crushed pecans

Cream butter with 1/2 cup light-brown sugar. Beat in corn syrup. Grease regular size or mini muffin tins with this mixture, using it generously. Place 2 or 3 pecan pieces into each muffin cup.

Preheat oven to 375 degrees.

Roll dough into a long rectangle 1/4 inch thick. Sprinkle with remaining sugar, cinnamon, raisins, and crushed pecans. Roll dough tightly, jelly-roll style, sealing the seam. If roll becomes much thicker than the size of muffin tins, stretch it out. If it is too thin, gently compress it.

Slice roll into pieces which will fill muffin cups halfway. Press into cups firmly. Let rise only until dough looks puffy.

Bake in preheated oven about 20 minutes, or until tops of shnecken are golden brown.

Turn muffin pans upside down immediately, to remove schnecken and to permit glaze to run over sides.

Yield: approximately 7 dozen small shnecken or 5 dozen larger ones. Recipe can be easily halved.

Adapted from “The Art of Fine Baking,” by Paula Peck.

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Baked Heirloom Tomatoes and Onions

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Baked Heirloom Tomatoes and Onions

You may be looking at this photo and thinking this dish is leftover from summer, that this was taken in mid-August when Tomatoes are supposed to be at their peak. I actually found these fabulous heirloom tomatoes in all different sizes prominently displayed at one of the busiest whole foods in the country here in NYC this week. And at summer prices. Pumpkins and apples are definitely here (though still on the expensive side) but let’s use up the best of summer before jumping into fall.
I was surprised by both the simplicity and tastiness of this dish from “The Art of Good Cooking.” I added some fresh herbs like basil, parsley, and thyme both before and after baking. I then sprinkled the whole dish with fresh feta cheese and served it on slices of a toasted seeded grain bread. A healthy and light appetizer or lunch reminiscent of those dog days of summer and the colorful produce it brings.

2 large spanish onions
salt and pepper
2-3 tablespoons extra virgin olive oil
2-3 large heirloom tomatoes
1 sprig fresh thyme
8 fresh basil leaves
2 tablespoons chopped parsley
1 tablespoon capers (optional)
feta cheese for sprinkling (optional)
1 loaf rustic grain or rye bread, sliced (optional)

Preheat oven to 375 degrees.

Peel onions and slice about 1/4 inch thick. Place onions in baking dish and season with salt and pepper. Drizzle a little olive oil over each slice. Cut tomatoes in slices. Place a slice of tomato on each slice of onion. Or, stagger slices, alternating onion and tomato. Drizzle with remaining olive oil and season with salt and pepper. Lay 4-5 basil leaves across the top or sandwich them between the tomato onion layers. Place a sprig of thyme between the 2 rows of layers.

Bake about 45 minutes or until onions are tender and tomatoes are wrinkled. Baste occasionally with additional oil if needed.

Remove from oven and garnish with remaining basil leaves, chopped parsley, capers (if using) and sprinkle with feta cheese.

Serve warm or at room temperature on toasted slices of rustic grain or rye bread.

Serves 6.

Adapted from “The Art of Good Cooking,” By Paula Peck.

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