Chicken, Mushroom, Spinach Alfredo Lasagna

from here

INGREDIENTS

• 8 tablespoons (1 stick) unsalted butter 
• 1 pound button mushrooms, thinly sliced 
• 1 cup finely chopped yellow onion 
• 3 tablespoons minced garlic 
• 1/2 cup all-purpose flour 
• 7 cups milk 
• 2 teaspoons kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon freshly grated nutmeg 
• 1 pound spinach, stemmed, washed, blanched and roughly chopped 
• 3 cups grated Parmesan 
• 2 tablespoons olive oil, plus more for coating casserole dish 
• 2 pounds boneless skinless chicken breast 
• 1 tablespoon Essence, recipe follows 
• 1 pound oven-ready lasagna sheets 1 tablespoon butter, cut into 8 pieces

DIRECTIONS

1. Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
   
2. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
   
3. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
   
4. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
   
5. Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
   
6. Preheat the oven to 375 degrees F.
   
7. Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top.
   
8. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
   
   Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

chocolate volcano/lava cakes

INGREDIENTS

• 8 oz bittersweet chocolate, chopped fine
• 2 oz unsweetened chocolate, chopped fine
• 10 tbsp unsalted butter, cut into 1/2-inch pieces
• 1 1/2 cups (10 1/2 oz) sugar
• 2 tbsp cornstarch
• 3 large eggs plus 4 large egg yolks, room temperature
• 2 teaspoons orange-flavored liqueur
• confectioners sugar

DIRECTIONS

1. Adjust oven rack to upper-middle position. Preheat oven to 375 degrees.
2. Lightly coat eight 4-ounce ramekins with butter and dust with sugar, tapping out excess. 
3. Melt bittersweet and unsweetened chocolate and the butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add melted chocolate mixture and stir to combine. Add eggs, yolks, and orange-flavored liqueur. Whisk until fully combined. Scoop 1/2 cups batter into each ramekin.
4. Place filled ramekins on rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
5. Transfer ramekins to wire rack and let cool slightly, about 2 minutes. Run paring knife around edge of each cake. Invert each cake onto a small plate then immediately invert again right-side up onto 8 individual serving plates. Sift confectioners' sugar over each cake. Serve immediately.

Glazed Cinnamon Rolls

from Baking Illustrated


INGREDIENTS

dough:

• 1/2 cup milk
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup warm water (about 110 degrees F)
• 1 envelope (2 1/4 teaspoons) instant yeast
• 1/4 cup sugar
• 1 large egg plus 2 egg yolks
• 1 1/2 teaspoons salt
• 4 to 4 1/4 cups flour

filling:

• 3/4 cup packed brown sugar
• 3 tablespoons ground cinnamon
• 1/8 teaspoon salt

icing:

• 8 ounces cream cheese, softened
• 2 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch salt

DIRECTIONS

1. Heat milk and butter until butter melts. Set aside until mixture is lukewarm.
2. Mix together water, yeast, sugar, egg, and yolks. Add salt, milk mixture, and 2 cups of flour and blend. Add remaining flour until dough forms. Let rise for 1 1/2 to 2 hours.
3. After the dough has doubled in size, roll out dough to 12-inch rectangle on floured work surface.
4. Sprinkle mixed filling ingredients evenly over dough, leaving 1/2 inch border at edge.
5. Roll dough beginning with long edge closest to you. Pinch dough with fingertips as you roll. Moisten top border with water and seal edge.
6. Grease a 13x9 inch baking dish. Cut the roll (which should form a uniform 16-inch cylinder) into 12 equal pieces using dental floss and place the rolls cut side up in the baking dish. 
7. Cover and let rise until doubled, 1 1/2 to 2 hours.
8. Bake rolls at 350 degrees for 25 to 30 minutes.
9. Spread mixed icing on rolls.

Sweet Potato and Quinoa Salad

from here

INGREDIENTS:

• 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
• 1 large or 2 medium (about 1 pound) sweet potatoes
• Salt
• 1 red bell pepper, cored, seeded, and diced
• 1/4 cup minced red onion or shallot
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic, sherry, or red wine vinegar
• 1/4 cup minced fresh chives or parsley leaves

DIRECTIONS:

1. Peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
2. Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve

Ham and Cheese in Puff Pastry

from here


INGREDIENTS:

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, sliced
• 1/2 pound Swiss Gruyere cheese, sliced
• 1 egg, beaten with 1 tablespoon water, for egg wash

DIRECTIONS:

1. Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
2. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
3. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
4. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm. 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

from here

INGREDIENTS:

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. 

roasted tomato soup

from here

INGREDIENTS:

• 5 tomatoes, cored (if necessary) and quartered
• 1 large red bell pepper, seeded and quartered
• 3 medium yellow onions, peeled, quartered
• extra-virgin olive oil
• 5 plump cloves of garlic, unpeeled
• fine-grain sea salt
• 2 - 3 cups light vegetable stock or water
• 1/4 teaspoon smoked paprika

DIRECTIONS:

1. Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
2. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
3. Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.