Asiago, Potato and Bacon Gratin

Asiago, Potato and Bacon Gratin

1 1/2 lbs potatoes, peeled and cut into 1/4 inch slices

1 tsp salt

2 tbsp garlic, minced

1/4 cup flour

2 cups 1 percent milk

3/4 cup asiago cheese, grated

1/4 cup fresh chives, chopped

1/4 tsp pepper

4 bacon slices, cooked and crumbled

Cooking spray

Heat a medium saucepan over medium heat. Add garlic and sautée lightly. Sprinkle flour over shallots and gradually add 1/2 cup milk whisking until well blended. Add remaining milk stirring with a whisk. Cook over medium heat until thickened, approximately 9 minutes. Remove from heat and stir in salt, cheese, chives, pepper and bacon. 

Arrange half of the potato slices on the bottom of a baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaing potato slices and cheese sauce. 

Bake uncovered in a 350 degree oven for 45 - 50 minutes until cheese is bubbly and lightly browned. 

Roasted Cauliflower

Roasted Cauliflower

1 head cauliflower, cut into flowerettes 

4 tbsp olive oil

3 cloves garlic, minced

Salt and pepper to taste

Mix all ingredients and spread onto a baking sheet. 

Bake for 30 minutes in a 325 degree oven. 

Baked Asparagus

Baked Asparagus

1 bunch asparagus

2 tbsp olive oil

2 tbsp garlic, minced

1/4 cup Parmesan cheese

Salt and pepper to taste

Mix olive oil, garlic, salt and pepper in a shallow dish. Add asparagus and coat evenly. Marinate for an hour or so. Spread asparagus in a single layer on a baking sheet and sprinkle with Parmesan cheese. 

Bake in a 400 degree for approximately 8 minutes. 

Roasted Mushroom Medley

Roasted Mushroom Medley

2 lbs mixed fresh mushrooms

2 cloves garlic, chopped

1/2 cup olive oil

1 tsp fresh rosemary, chopped

1 tsp fresh sage, chopped

1/4 cup fresh parsley, chopped

1 tsp balsamic vinegar

Salt and pepper to taste

Preheat oven to 350 degrees. 

Clean mushrooms and slice into pieces no larger than 2 inches in size. 

Mix the olive oil with garlic, herbs and seasonings in an ovenproof casserole large enough to fit all of the mushrooms. Add the mushrooms and mix well, coating the mushrooms with the flavoured oil. 

Bake covered for approximately 30 to 40 minutes or until cooked through. 

Remove from heat, drizzle with balsamic vinegar and serve. 

Egg Foo Yong

Egg Foo Yong

8 eggs, beaten

3/4 lbs bean sprouts

1/2 cup green onions, thinly sliced

1/2 lb fresh white mushrooms, chopped

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

2 tbsp cooking oil

1 1/2 tsp cornstarch

1 1/2 tsp vinegar

1 1/2 tsp sugar

1 tsp soy sauce

3/4 cup chicken broth

Mix the first 7 ingredients together. Heat frying pan over medium heat, drizzle a little oil in the pan. With a soup ladle, pour pancake like portions onto the pan. Once the egg sets well, flip the egg foo yong and continue to cook. Place egg foo yong patties on a serving platter or in a casserole dish. 

In a small pot whisk cornstarch, vinegar, sugar, soy sauce and chicken broth. Heat over medium heat until slightly thickened  

Pour sauce over egg foo yong and serve. 

Wonton Soup with BBQ Pork

Wonton Soup with Bbq Pork

2 pork tenderloin

1/4 cup soy sauce

2 tbsp red wine

1 tbsp brown sugar

1 tbsp honey

2 tsp red food colouring

1/2 tsp cinnamon

1 green onion, halved

1 clove garlic, minced

1 lb ground pork

6 green onions, finely chopped

1 tsp ground ginger

2 tsp soy sauce

2 tsp sesame oil

1 pkg wonton wrappers

10 cups chicken broth

4 cups water

2 green onions

4 ginger slices

4 cloves garlic

6 green onions, thinly sliced on the diagonal

1 tsp sesame oil

1 tsp soy sauce 

Coarse salt to taste

Combine soy sauce, wine, sugar, honey, food colouring, cinnamon, onion and garlic in a large bowl. Add tenderloin, turn to coat completely. 

Cover and refridgerate 1 hour or overnight, turning meat occasionally. Place meat on a wire rack in a baking pan. Reserve marinade. Bake for 45 minutes in a 350 degree oven, turning and basting frequently with marinade.  Remove from oven and rest. 

In a medium bowl mix together pork, green onions, ginger, soy sauce and sesame oil. 

To make wontons, lay 1 wrapper on work surface, place about 1 1/2 tsp of pork filling in the centre of the wrapper. Brush opposite corners of wrapper with water. Fold up one corner to meet opposite corner to form a triangle. Press edges together firmly to seal. Brush opposite corners with water and bring corners together under filling. Press together firmly. Repeat with remaining filler and wrappers, keeping filled wontons covered with damp tea towels. You should have approximately 40 wontons when filled depending on how much you use in each one. 

In a large pot heat sesame oil over medium heat, add garlic and ginger and heat for approximately 2 minutes.  Add broth, water, salt, green onion and soy sauce, reduce heat to medium low and simmer for approximately 30 minutes. Remove ginger, garlic and green onion. 

Add wontons 1 at a time and return to a boil. Reduce heat to medium and simmer until wontons are just cooked through, about 4 to 6 minutes. Thinly slice pork tenderloin and add to soup and heat until warmed through. 

Add sliced green onion and serve immediately.