Recipes Archives - Page 31 of 69 - Recipes At My Table

Crustless Zucchini Pie

Italians love vegetables and we use some of the same ones over in recipes. Crustless Zucchini Pie comes from throwing it all into a pan and letting the oven do the work. I have put this on the barbecue in a tin foil pan and it also works. Today the weather is a little rainy; and so it goes into the oven. This pie is crustless and makes an excellent appetizer as well as a main.

I am still reading “The Blue Zone” book and it all makes sense. Our diet should consist of more vegetables and whole grains. This isn’t something new. I think the problem for most people is the “how do I make those vegetables appealing and not boring?”, especially when cooking for children. I like this dish because it is kid friendly. Presented and cut as squares, I added extra cheese to entice my grandson and it’s kid tested and approved.

Another favourite bake of mine https://recipesatmytable.com/zucchini-potato-and-eggplant-bake/

Ingredients

4 medium zucchini
1 tsp mediterranean salt
6 tablespoons olive oil
1/2 cup corneal
1 large onion
1 cup goat cheese feta
2 large eggs
salt and pepper to taste
1 tbsp Italian seasoning
4 tablespoons seasoned bread crumbs
2 tablespoons parmesan cheese
1 tablespoon olive oil

Process

Use a box grater and coarsely grate the zucchini. Add 1 tsp salt and toss. Let it rest in a colander for about 1/2 an hour.

Use some paper towels and squeeze all the water out of the zucchini.

In a large bowl add the zucchini, 1/3 cup olive il, cornmeal, onion, parsley eggs, Italian seasoning, salt and pepper. Mix until just blended.

I mix the feta in at the end.

Spread the mixture in a 9 X 13 baking dish. Mix the breadcrumbs and Parmesan cheese and sprinkle over the mixture. Next drizzle the 1 tbsp of olive oil over the top.

Place in a 400 F oven for 15 minutes and then lower the temperature to 375 F and continue to bake for another 30 minutes.

Remove and let cool and then cut into squares.

The interior is just beautiful!! It is crusty and delicious.

July 2, 2020

Cheese, Asparagus and Onion Pie With An Italian Spin

I love England and have visited many times. One of my favourite restaurant go-to is Cheese and Onion Pie. Cheese, Asparagus and Onion Pie With An Italian Twist takes my favourite English dish and flavours it with Italian spices. The secret to the pie is cooking the onions slowly, we just want to sweat them out. Lancashire cheese is used in England, but I mix mozzarella, provolone and parmesan. After some research, I see that this pie has its origins in France.

Italians love onions, and we have a version of Erbazzone where we bake vegetables in dough. After several tries, I think I have a good version of this. In my version I also added some asparagus for a little pop of colour and flavour. Onions are also very good for you. https://www.medicalnewstoday.com/articles/276714#benefits

This makes a lovely main dish, but whatever you do, ensure that you eat it warm. It didn’t taste great cold. LOL I served it with a lovely green salad and other little antipasto dishes. Perfect meal.

If you like savoury pies, don’t forget to try https://recipesatmytable.com/kale-pie/

Ingredients for

3 medium onion ( sliced)
3 tbsp butter
salt and pepper
1/2 cup white wine
1 bunch asparagus

Pastry

2 cups flour
4 tbsp butter
4 tbsp lard
1/2 tsp salt
3 tbsp ice water

Cheese

2 cups grated mozzarella ( divided in two
1/2 cup parmesan ( divided in two)

Process

Chop the onions and start sweating them in the butter. Add salt and pepper. Keep an eye on them after about 10 minutes add the 1/2 cup of white wine.

I also cut the asparagus into small chunks and steam them in the microwave for 3 minutes.

Meanwhile in a food processor add the flour, butter, lard and salt. Pulse until it looks like peas. Add the cold water until it comes together.Take 2/3 of the dough for the bottom and leave 1/3 for the topPlace the dough onto a springform pan.

Add half the onions to the first layer.

In with the asparagus.

Sprinkle with Parmesan and the mozzarella next.

Repeat the process and put the top crust on and fold in all the sides. I added some bigger chunks of mozzarella because I love cheese. LOL

Crimp all the sides in and cut three holes in the top for the steam to escape. I am not much for decorating; and so, I made a little criss-cross over the pie. Brush it with a little milk or cream.

Place into the oven at 350 F for 50 minutes. Then turn the broiler on low for 3 to 5 minutes for that extra brown crust.

Out of the oven and cooling.

Cuts beautifully!

June 25, 2020June 25, 2020

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Mushroom Burgers

We try to stay healthy and eat as many vegetables as possible. Mushroom Burgers are meaty and satisfy that layered burger taste. Now you can put these on a bun, but because I breaded them, the bun is optional. Mushrooms for me have a special place in cooking. They bring me back to forests and forging. My Calabrese nonnis were the masters of mushroom picking.

I loved the smell of the forest in autumn and nonna would pack a special lunch. We would pick and the tinniest mushrooms made the best pasta. There is a dish that I cannot replicate because I need to get back into that forest. They were the little button mushrooms that came in clusters. Another favourite was what we called “vavuso” which means slimy. LOL Most people don’t like those, but to me they are a delicacy.

These are some of the Calabrese mushrooms http://ondacalabra.altervista.org/funghi.htm

Today I don’t go into the forest anymore, but it is the memories that entice me to try new things. I hope you like my mushroom burgers. You can dress them up your own way by adding or taking away other vegetable to make your burger.

Don’t forget to try https://recipesatmytable.com/healthy-anytime-veggie-burgers/

Ingredients

6 large portabello mushroom caps
1/2 cup of seasoned Italian bread crumbs
1/4 cup of grated Parmesan cheese
2 eggs slightly beaten with 1 tbsp cold water
1/4 cup canola oil
Sliced tomatoes
Roasted Red peppers
Feta Cheese
Garlic Mayonnaise

The Process

Brush off your mushrooms with a brush. Never wash your mushrooms.

Set up a breading station.

Dip the Mushrooms into the egg and then the bread.

Place mushroom in the canola oil and brown. Remove and place on a paper towel.

They get golden brown.

I add roasted red peppers which I always have on hand.

You can’t have a burger without tomatoes. I also love garlic aioli.

To top it off I add feta cheese.

The perfect mushroom burger.

Process

June 23, 2020

LImoncello Cheesecake Blondies

One of my favourite parts of Italy to visit is the Amalfi Coast. My LImoncello Cheesecake Blondies bring me back to that area where the lemons are succulent. I love anything lemon. My son Alex, loves lemon bar, but I am sure this will be one of his favourites.

LImoncello is a lemon liqueur mainly from Southern Italy. The region around Naples produces some of the best. Many Italians like to make their own. In Southern Italy, it is the quality of the lemons that makes some of the best Limoncello. My Limoncello Cheesecake Blondies take me back to those cliffside lemon groves as I sit by my pool.

Also good poolside https://recipesatmytable.com/limoncello-no-churn-ice-cream/