Ham and Cheese Quesadillas
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Cooking time: 55 minutes,
35 before eating first course Cooking schedule: see below for menu instructions |
I love dinners that mainly cook in the oven. There's something about getting everything organized, popping it all in the oven and then relaxing while it finishes that appeals to me, especially in winter: I can have a glass of wine in front of the fire while it finishes.
Ham and Cheese Quesadillas Time: 15 minutes
Any flavor of cheese and any type of meat will work in a quesadilla, even tuna or smoked salmon. The idea is to keep it thin so it stays together. Garnish with a few olives if you have them, or a bit more of the same meat you used, cold.
2 tortillas
2 oz (60gr) shredded cheese
1 medium leek
2 tsp paprika
2 oz (60gr) ham, sliced thinly or in thin strips
1 tbs olive oil
Garnish: Olives, Truffle Oil, Greek Yogurt
Clean and thinly slice leek. Heat oil in nonstick skillet. Add leek, paprika and sauté until limp. Place 1 tortilla on a baking sheet. Place the thinly sliced meat in one layer. Spread the leeks evenly over the meat. Sprinkle with cheese. Lay the other tortilla on top and press down. Brush the top with oil (truffle if you have it) and bake, 400F (200C) for 10 minutes, until golden and hot. Slice in half, then each half into thirds. Place 3 wedges on each plate, garnish and serve.
Bacalao a la Marinera (Fisherman's Cod) Time: 30 minutes
This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.
12 - 14 oz cod filets or other white fish, fresh or frozen and thawed
2 oz (60gr) slivered or chopped almonds
1 onion smallish
2 cloves garlic
1 tbs olive oil
15 oz can (450gr) whole tomatoes, drained
1/3 cup, 3 oz (75ml) white wine
2 bay (laurel) leaves
2 tbs bread crumbs
Finely chop the onion and garlic. In small skillet or saucepan heat oil over medium heat. Add onions, garlic and sauté until tender. Drain tomatoes, discarding juice. Roughly chop the tomatoes. Add to pan along with white wine, bay leaves and almonds. Bring to a simmer and let cook, uncovered, 5 minutes. Remove bay leaves and stir in bread crumbs. Place fish in baking dish just large enough to hold it in one layer. Pour the sauce over and cover either with a lid or foil. Bake at 400F (200C) for about 15 minutes, or until fish is done. Uncover for the last 5 minutes of baking time. It should flake easily. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.) Remove fish from dish and place on a small platter. Pour sauce over and serve.
Carrot and Rice Gratin Time: 55 minutes
This is somewhere between a soufflé and a pudding. The carrots retain their texture and add a slightly sweet flavor to the rice.
1/2 cup Basmati rice
1 cup chicken stock
2 medium carrots
1 cup milk
2 eggs
1/2 tsp thyme
1/2 cup (4oz, 125ml) Greek or plain yogurt or sour cream
1/2 cup (2oz, 60gr) shredded cheese
1/2 tbs olive oil
Cook rice in chicken stock. Peel carrots. Shred carrots using medium holes on the box shredder. Lightly whisk eggs. Add milk, yogurt and thyme, whisk to combine. When rice is done, stir in the carrots and let sit for a minute to cool slightly. Add the rice and carrots to the eggs along with half of the cheese. Lightly oil a glass baking dish (1 qt, 1 litre). Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake, 400F (200C) for 30 minutes. Remove and serve.
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Cooking schedule: 55 minutes for menu |
Add milk, yogurt, thyme, whisk |
Cooking for Two? Or more?
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