Portobello Mushroom Spread

Source: The Knick restaurant. Melissa Kedrowski, head chef.

2 tbsp olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1½ cups diced yellow onions
1 tbsp finely chopped garlic (2 to 3 cloves)
1½-2 packages (8 ounces each) cream cheese, room temperature
½ tsp Worchestershire sauce
Salt and pepper to taste

Heat oil in large sauté pan. Add mushrooms and onions and sauté. When onions mushrooms are cooked add garlic and continue to sauté until all liquid is cooked out of mushrooms.
Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese in medium-sized bowl and mix with electric mixer until smooth. Add Worcestershire sauce. Add salt and pepper to taste. Chill in refrigerator for at least an hour.
Serve with dry, plain crackers or toasts like Grissol Melba Toast or Melba Canapé, Carr’s Table Water crackers, or rice crackers.

Note: Mushroom/onion mixture can also be roasted, rather than sautéed, on a cookie sheet in a 425-degree oven for 15 minutes. If roasting, eliminate the oil.

Download pdf.

Three Cheese Spinach Lasagna

Filling One: ½ lb regular ground beef ½ lb ground pork 1 medium onion, finely chopped 1 can diced tomatoes (28oz.can) 2 tbsp. tomato paste 1 clove garlic, minced ½ cup chicken broth 1 tsp. Worchestershire sauce 2 tsp. dried oregano, or to taste 2 tsp. dried basil, or to taste 1 tsp. cumin, or to taste freshly ground pepper to taste

Filling Two: 1 lb (454g) container of Ricotta cheese 1 cup grated Parmesian cheese 2 packages frozen spinach, thawed 3 eggs 1-2 tsp. mint to taste 1-2 tsp. basil to taste Other: 2-3 cups grated Mozzarella cheese 2 boxes Lasagna noodles casserole dish

Preheat oven to 350°.

Filling One: In a saucepan, add the beef, pork and onion in a little olive oil and butter. When meat is browned, add garlic and cook for a minute. Add tomatoes, tomato paste and herb seasonings (pesto can be substituted for basil and garlic). Simmer for about 30 minutes.

Filling Two: Drain spinach and squeeze out as much water as possible. In a bowl, whip the eggs thoroughly. In a deep saucepan or double boiler put the cheese and spinach. On low heat, stir the mixture gently until the cheese has melted. This will likely become slightly liquidy from the water in the spinach. To add the eggs it is best to "temper" them by adding small amounts of the cheese mixture into eggs in the bowl and whisking. After a cup or two has been blended in, gradually pour this back into the cheese mixture, stirring constantly. Keep stirring until the sauce thickens.

Assembly: Cook lasagna noodles in boiling water until cooked al dente. Put a layer of noodles in the bottom of the casserole dish and spoon in a layer of the meat mixture. You can alternate layers of the meat and cheese mixtures or put two layers of meat and one of cheese - it's up to you. You should end up with a final layer of noodles to sprinkle the Mozzarella cheese on. Bake for 30-40 minutes. Allow to set 8-10 minutes before serving.

This dish can be prepared a day ahead, just cover and refrigerate.

Mrs. Walker's Pudding

1st Step 1 cup flour ½ cup brown sugar 1 tsp baking powder 1 cup raisins milk

1st Step 2 cups hot water 1½ cups brown sugar 1 tbsp butter 1 tsp vanilla extract

Mix all the 1st step ingredients, except the milk, together. Gradually add milk to make a thick dough, like thin bread dough. Put into a greased baking dish.
Mix together the 2nd Step ingredients and pour over the dough. Bake at 350°F until done - about 20-30 minutes. Dough should float to the top.

Saganaki

1 lb. (350g) Kasseri (κασερι), kefalotiri, graviera (or, if you can't find any of those, use Gruyere or any hard cheese)
milk
a little flour
pepper
light olive oil for frying
⅓ cup ouzo or cognac
1 lemon
bread

Cut the cheese into slices about ½ in. thick. Dip the slices into milk then coat lightly with flour and pepper. Heat oil in a heavy frying pan on medium-high. Fry cheese on both sides until brown. Warm up the ouzo.
At the table pour the ouzo over the cheese, ignite and yell "Opa"! Squeeze some lemon juice over the cheese and serve with a slice of good bread.