Matt Netherland

Cheese Spinach Tartlets

1 (15-oz.) package Pillsbury refrigerated pie crusts 1 teaspoon olive oil or oil 4 cups packed chopped fresh spinach 4 oz. (1 cup) crumbled feta cheese ½ cup ricotta cheese ½ cup dried dill weed ⅛ teaspoon salt ⅛ teaspoon nutmeg Dash pepper 1 egg 2 teaspoons flour 1 tablespoon diced pimiento or red bell…

Pressure-Cooker Ribs and ‘Kraut

½ teaspoon caraway seed ¼ cup brown sugar, packed ¼ cup chopped onion 1 jar (32 oz.) or 2 cans (16 oz. each) sauerkraut, drained (reserve liquid) 3 ½ pounds spareribs, cut up 5-6 medium potatoes, pared and halved 5-6 carrots, cut into 2 inch pieces 1 teaspoon salt Stir together caraway seed, sugar, onion…

Makeover Holiday Salad

¼ cup white wine vinegar 3 tablespoons water 1 tablespoon Dijon mustard ¾ teaspoon dill weed ¾ teaspoon ground nutmeg ¼ teaspoon salt ¼ teaspoon pepper 1/3 cup olive oil 4 large red delicious apples, cored and thinly sliced 1/3 cup crumbled blue cheese 3 tablespoons coarsely chopped walnuts, toasted 9 cup torn romaine 3…

Makeover Manicotti Crepes

Sauce: 1 can (28 ounces) whole tomatoes, undrained 1 ½ cups water 1 can (8 ounces) tomato sauce 3 teaspoons sugar 1 teaspoon dried oregano ¼ teaspoon celery salt Crepes: 2 eggs 1 cup egg substitute 1 ¾ cups fat-free milk 1 teaspoon canola oil 1 ½ cups all-purpose flour ¼ teaspoon salt Filling: 3…

Cormarye

2 lbs. pork loin 1 1/2 tsp. coriander 1 1/2 tsp. caraway 1/2 tsp. pepper 1/2 tsp. salt 2 cloves garlic, minced 2 cups red wine 1 cup broth Mix spices and garlic with wine and pour over pork in a roasting pan. Cover and bake at 350°F until cooked through, basting regularly. Strain the…

Short Paest for Tartes

1 1/2 cups flour 4 Tbsp. butter 2 egg yolks 1/2 tsp. salt pinch saffron about 3/8 cup water Mix flour, salt, and saffron together in a large bowl. Cut or rub the butter and eggs into the flour mixture until it forms fine crumbs. Add water a little at a time until it just…

Cruste Rolle

2 cups flour 3 eggs dash salt pinch saffron oil (for frying) Put the flour in a mixing bowl and make a well in the center. Beat the eggs, saffron, and salt and pour into the well. Mix thoroughly, adding additional flour if too wet, or a bit of water if too dry. Separate the…

Funges

8 oz. mushrooms 1 large leek 2 cups broth 2 tsp. powder fort Pinch of saffron Set the broth to boil. Wash mushrooms, remove stems, and cut into bite-sized pieces. Wash leeks well; remove roots and green section, and cut into thin round slices. Add the mushrooms, leeks, and spices to the broth. Cook until…

Frumenty

1 cup cracked wheat 2 cups water 2/3 cup milk 2 egg yolks 1/2 tsp. salt pinch saffron Traditional method: Bring water to a boil and add wheat. Return to a full boil, reduce heat, cover, and simmer for about 15 minutes or until water water is absorbed and wheat is tender. In a separate…

Ember Day Tart

4 Tbsp. butter, melted 1/2 tsp. salt pinch saffron 6 eggs 1/2 medium onion, coarsely chopped 1/2 lb. soft cheese, grated 1/2 cup currants (zante currants) 1 Tbsp. sugar 1 tsp. parsley 1 tsp. sage 1 tsp. hyssop 1 tsp. powder douce Grind saffron with salt, mix with butter, and set aside. Place onions into…