Sunday, November 24, 2013
The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes [Kindle Edition] Kindle Countdown DEAL only $ .99 till Nov 30, 2013
The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes [Kindle Edition] KINDLE COUNTDOWN DEAL just $.99 until Nov 30th. Get all your favorite Cape Ann Recipes electronically for your iPad, Tablet, laptop, or phone on the free kindle reading device. Make things for the holidays like Anadama Bread, Heavenly Lemon Pie, Easterly Inn Popovers, Melissa's Garlic Dressing, Strawberries Romanoff, Coffee Ice Cream Pie with Coconut Crust and homemade Butterscotch sauce!
Sunday, November 17, 2013
|Lasagna right out of Oven!|
|Saute Sliced Portobellos and Onions|
|Prepare Freshly Mashed Squash |
with Maple Syrup and Chives
|Stir in Cheeses and Chives into Roux|
|Stir in Chives and Parmesan Cheese into Ricotta or Cottage Cheese|
|Cheese Sauce gets thickened and smooth|
|Layer No Boil Noodles, Squash, Mushrooms, and Cheese Sauce in Pan|
Portobello Mushroom and Hubbard Squash Lasagna with Five Cheeses, Fresh Sage, and Fresh Chives
Makes 2 large Pans
3 boxes No Boil lasagna Noodles
1.5 sticks of butter
4+ c. milk
1/2 c. white or marsala wine
1/2 c. King Arthur Flour
4 large Portobello Mushrooms
1 Small onion chopped
1-2 c. mashed Hubbard or Butternut Squash
1/4 c. maple syrup
1 large container ricotta or cottage cheese mixed with sage and chives.
Mixture of chunks of 2 + lbs of Colby, Swiss, and Jalapeño Cheese
8 oz grated Fresh Parmesan Cheese
10 leaves chopped fresh sage
1/2 cup chopped fresh chives
1/2 c. bread crumbs
1. Prepare Squash by mashing cooked Butternut or Hubbard Squash and mixing in 1+ Tbsp. chopped chives and 1/4 c. maple syrup.
2. Saute Sliced portobello mushrooms and chopped onion in Olive Oil and a couple Tbsps. of Butter
3. For White sauce, melt the rest of butter in a heavy pan and whisk in 1/2 c. flour to make a roux. Slowly add milk and add cheeses, and rest of chives stirring constantly on medium heat until cheese is melted and sauce thickens.
4. Grease pans and add some cheese sauce to bottom of pans. Layer no boil lasagna noodles, with alternating layers of squash, noodles, cheese sauce, parmesan, sautéed mushrooms and onions.
5. Top with the rest of cheese sauce, bread crumbs and a layer of Parmesan on top,
6. Bake for 1 hour in 350-375 degree oven until bubbly and browned.
7. Let cool for 10 min to firm up and cut into squares and serve immediately.
|A Delicious Slice!|
Happy Cooking! Love and Blessings,
Sunday, November 3, 2013
Blue Hubbard Squash Pizza with a Caramelized Onion and Mushroom Cream Sauce , Ricotta, and Fresh Mozzarella
Blue Hubbard Squash Pizza
with a Caramelized Onion and Mushroom
Cream Sauce with
Ricotta, and Fresh Mozzarella
|We have had some |
late Blue Hubbard Squashes
in our Garden
When you cook it down, it is quite beautiful. This Squash was cut into cubes and boiled and then
whipped in the KitchenAid with some Maple Syrup. So this is what I started with this gorgeous bowl of cooked Squash.
........So I had this Squash and honestly, I have a lot more of it and I wanted to make something different. I had looked at some recipes online for Pumpkin Pizza and some Butternut Squash Pizza and most of them were grilled on the barbecue or used chunks of roasted Butternut decorating the top. I had the idea that Blue Hubbard Squash would make a wonderful base for a Pizza and I also liked the idea of doing something creamy with garlic, onions, and mushrooms to flavor it and compliment the sweetness of the squash. I know that swiss cheese is used in a lot of pumpkin pizza recipes and I almost used it except I had this really beautiful fresh hunk of mozzarella and it called to me. It seemed like it might be really delicious like squash ravioli is delicious. I wanted to be using stuff up from my fall garden, a Football Game was coming on and I wanted to do something completely "inventional".
|Caramelizing the Onions, Mushrooms, and Garlic|
The Cream Sauce: So first I caramelized some Garlic, Onions, and Mushrooms in a heavy cast iron enameled pan in olive oil. After cooking very slowly for about 1/2 hour on very low heat. I eventually added some flour and whipping cream to this and made a thickened sauce which I kept on very low heat. I also added some chopped sage, rosemary, and parsley that I picked from my garden today.
I had some Pizza Dough proofing: I take 1+ cup warm water, 1 teaspoon+ dry yeast, 1 Tbsp. Honey (my own naturally), and three cups of flour. Sometimes I add some white or marsala wine to it but today I did not. I knead it in my KitchenAid or Food Processor and let it sit for 1+ hour in a warm place covered in a bowl with plastic wrap on top.
|I heat my cast Iron Pans in a 420 degree oven, roll out the dough|
yes, I do use a rolling pin
Blue Hubbard Squash Pizza with a Caramelized Onion and Mushroom Cream Sauce , Ricotta, and Fresh Mozzarella before it goes into the oven. I layered the cream sauce with the onions, garlic, herbs, and mushrooms over the squash with some dabs of ricotta cheese and over that, some freshly chopped Mozzerella Cheese.
Sunday, October 27, 2013
Melissa's Honey Vanilla Squash Bread
Please notice that there aren't any of those usual spices like cinnamon, ginger, and nutmeg in this recipe. This is because those flavors while wonderful, cover the actual flavor and aroma of the honey and vanilla melding together with the butter and butternut squash. Trust me, something magical occurs! I made this with my own East Gloucester backyard honey www.abbotthoney.com and my own homegrown from seed Butternut Squash. You can make this with canned squash or pumpkin but next time you cook a butternut make sure you cook an extra one for leftovers and then make this bread! I also make my own vanilla extract from vodka and vanilla beans but you can use Vanilla Extract you get at the store, just make sure it isn't imitation. You won't be disappointed.
1 cup - honey
1/2 cup - butter or margarine, softened
2 c. cooked homegrown butternut squash
4 - eggs
2 cups - King Arthur White Flour
2 cups - King Arthur Whole Wheat Flour
4 teaspoons - baking powder
1 teaspoon - salt
2 Tbsp Pure Vanilla Extract
In large bowl, cream honey with butter until light and fluffy. Stir in Squash. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. Really Delicious!!
|Butternut Squash from my Garden|
Monday, October 7, 2013
|Baked Gloucester Haddock|
I was looking through a lot of my recipes in my book "The Legacy of Three Melissas" (click here to go to Amazon to see it) and also on this blog. I have quite a few wonderful fish recipes but I have never included a basic staple that I just couldn't live without, Baked Haddock. I think I may have omitted it because it is so simple, yet so delicious and practically my husbands favorite dish and I just didn't give it the due it deserves. I even did a search on the blog and couldn't believe it when it didn't appear.
|Moist, Crunchy, Flavorful, Rich, and Best of All, Easy|
Make sure you purchase extremely fresh fish and if you can get Scrod haddock (which means a fish under 6 lbs) by all means choose that one if possible.
Preheat oven to 350 degrees
Pyrex Pan Glass Pan greased or sprayed with Vegetable Oil
1 lb of Haddock rinsed in cold water, patted dry and places in Glass Pan
1/2-3/4 sleeve of Crushed Ritz Crackers (I crush them in a plastic bag with a rolling pin)
1-2 Tbsp Butter Melted
I Sprinkle the Crushed Ritz Crackers over the fish and drizzle with the melted butter. I place in the preheated (must be preheated) oven for 25 minutes and serve immediately. Do not overcook.
Thats it, and it is fit for a King! There are all kinds of other stuffing recipes for Haddock and good knows I have a tons of them and they are all good but believe me when I tell you that this basic dish is tried and true and I guarantee you could serve this to anyone in the world with a wedge of lemon, a baked potato, a steamed vegetable, and a lovely salad with a home made dressing with resounding applause and success! Tack on a glass of good Chablis and you are in complete control.
Sunday, October 6, 2013
It was a great night at Cruiseport last Thurday for the Annual Taste of Cape Ann to benefit The YMCA. The place was mobbed and the offering so numerous... from Seaport Grilles Chowder, Eric Lordon/Passports incredible Grilled Tuna Tacos, Duckworth Bistro's Pumpkin Cupcakes, All the Pastries from Cafe Sicilia, Alchemy and Latitudes incredible sushi offerings, Jalapeños, Espressos with an appearance by Marilyn Monroe, Alicia's Bacon Everything, Virgilios Sandwiches, Emersons Offerings, and John Jeromes musical stylings.
Thanks again to Everyone!
|Joe Loicano from Mile Marker One! They served a delicious |
Beet and Goat Cheese Salad in a tangy Wild Greens Mix
|Mark McDonough from |
Alchemy and Latitude 43 personally
serves his impressive Sushi
|Mark Mc Donough|
A great time was had by all and it was so fantastic to taste the various things from local Gloucester, MA establishments and still do something great for the YMCA. Charlie and I had a wonderful time and saw so many friends!
Melissa's Lowfat Honey Applesauce Cake
1/2 c. eggbeaters or other egg substitute (equivalent of 2 eggs)
2. c. No Sugar Added Applesauce
3/4 c. Honey (I used my own backyard Honey available at www.abbotthoney.com )
1 c. Oat Flour (I made this in my Vita Mix Blender from Oatmeal)
1 1/2 c. King Arthur Whole Wheat Flour
1 Tbs. Chia Seeds
1/2 c. chopped Almonds (or other nut)
1/2 c. dried cranberries (or other dried fruit)
3 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tbsp. Cinnamon
1/4 Tsp. Almond Extract
Combine Ingredients in a mixer (adding nuts and dried fruit lastly) and beat together slowly till throughly combined. Do not over beat. Pour into a greased bundt cake or tube pan and bake in a preheated 350 degree oven for 50 minutes.
Serve slices either plain or drizzled with a bit of honey.