Women's History Month Recipes

March 18 2010

PASTA-FARFALLE IN OLIVE SAUCE
Farfalle Pasta Tossed in a Puttanesca Sauce with Anchovies, Olives and Capers

Water 1 Gallon
Salt 3 Teaspoon
Bow Tie Pasta, Dry 16 Ounce
Anchovy Fillets, Canned 6 Each
Plain Bread Crumbs, Dry 3 Tablespoon + 1 Teaspoon
Grated Parmesan Cheese (conv) 2 Ounce
Olive Oil 1 Tablespoon + 2 Teaspoon
Garlic, Fresh minced 1 3/4 Ounce
Tomato Paste, Canned 1 1/4 Ounce
Crushed Red Pepper, Dried 3/4 Teaspoon
Capers rinsed 1 Tablespoon + 2 1/2 Teaspoon
Jumbo Kalamata chopped coarse Olives 3 Tablespoon + 1/2 Teaspoon
Medium Pitted Green Olives chopped coarse1/4 Cup + 2 Tablespoon
Medium Pitted Black Olives chopped coarse 3 Tablespoon + 1/2 Teaspoon
Diced Tomatoes, Canned drained 2 Pound + 7 1/2 Ounce
Parsley Leaves, chopped Fresh 1/4 Cup + 3 Tablespoon

Pre Prep:
CHOPPED
1. Bring water and salt to a full rolling boil.
2. Add pasta to boiling water. Stir while returning to a brisk boil. Reduce heat. Simmer for 8 to 10 minutes or until just tender.Drain. Use immediately.
3. If holding for 1/2 hour or longer before serving, drain and "shock" under cold running water. Drain. Hold in a cool place.
4. Using a mortar and pestle, grind anchovies into a fine paste.
5. Heat saute pan on medium-high heat. Add bread crumbs and parmesan cheese. Cook until slighty toasted.

SPINACH AND MUSHROOM BRUNCH BAKE
Layers of Whole Grain Bread, Eggs, and Cheese with Spinach and Mushrooms

.5 Half Pan 6 1 Cut-4x3 HP
Ingredients and Instructions
Wheat Bread, Sliced 7 Slices
Pasteurized Liquid Eggs 3/4 Cup + 2 Tablespoon
Fat Free Milk 1/2 Cup
Ground White Pepper 1/4 Teaspoon
Kosher Salt 1/2 Teaspoon
Leaf Spinach, Frozen drained chopped 2 Ounce
Mushrooms, Fresh chopped 3 Ounce
Ground White Pepper 1/2 Teaspoon
Kosher Salt 1 Teaspoon
Part Skim Shredded Mozzarella Cheese shredded 6 Ounce

Pre Prep:
1. Trim crusts from bread. Lightly spray bread with vegetable oil spray (not listed). Line bottom of each half pan with 7 slices of bread.
2. In a bowl, add eggs, milk, 1st listed white pepper and 1st listed salt. Stir to combine. Set aside.
3. Place saute pan over medium heat. Coat with vegetable oil spray (not listed). Add mushrooms, spinach, 2nd listed white pepper and 2nd listed salt. Cook for 3 to 5 minutes or until most of the liquid has evaporated. Remove from heat. Cool quickly to 40 degrees F. or below for use.
4. Evenly distribute 1 cup of cooked vegetable mixture over layer of bread.
5. Evenly place 1 1/2 cup shredded mozzarella cheese over vegetable mixture.
6. Top mozzarella with 7 slices of bread.
7. Evenly pour 2 3/4 cup egg mixture over bread.
8. Top with 1 1/2 cup shredded mozzarella cheese. Wrap well. Hold overnight in refrigerator at internal temperature of 40 degrees F. or below to allow bread to soak up egg mixture.
9. Bake in a 350 degree F. convection (400 degree F. standard) oven for 30 to 35 minutes or until set and golden brown. Minimum internal temperature should be at least 165 degrees F. (for 15 seconds). Remove from oven and let rest for 15 to 20 minutes before cutting. Portion: Cut pan 4x3.

Substitutions: May use sourdough, cheddar cheese or alternate filling such as ham, jalapeno, etc.

For Service:
6. Heat pan over low-heat. Add oil and garlic. Cook until just aromatic.
7. Add tomato paste. Cook for one minute.
8. Add crushed red peppers, anchovy paste, capers, olives and tomatoes. Stir to combine. Cook until it is hot .
7. Add hot pasta. Toss to coat evenly.
8. Evenly top with toasted bread crumbs and parmesan cheese mixture and parsley.