3 cheeses and veal cabbage cake

Confused yet? A cake with cheese, veal and cabbage? Did she fell on her head?

No I didn't! I saw the recipe on Ricardo and it seemed so good I had to try it. But as always, I changed the recipe to adapt it to my need, well... my husband's needs for meat. I have to say that is one of the best thing I ate in a long time and much easier then expected. However, next time I will make it I will prepare a lot in advance and make sure to let it sit longer then 5 minutes. That way I may avoid the mess it did on my kitchen floor.

Oh yeah, and I won't make that for a weekday diner either, too fancy!




Ingredients;

10-15 leaves from a Savoie cabbage
1 1/2 cups of leek, finely sliced (I used celery)
2 tablespoons of butter
1/4 cup of white wine
1/4 pound of Brie cheese
1/4 pound of Le Fin Renard cheese (both cheese rind removed and cut in cubes)
3 potatoes sliced in the mandolin
1 sweet potato sliced in the mandolin
1/2 pound to a pound of grounded veal
1 onion, chopped
3 cups of milk
garlic
1/2 cup of cheddar, grated
rosemary
salt and pepper


I started by blanching the cabbage leaves for about 4-5 minutes. Once cooked I drained and set aside.

In a pan I cooked my onions until they were tender, put my veal in and cooked it. Then set aside.

In a skillet I cooked the celery with butter until it was tender then added the wine and let it reduce until it was almost dry. I put salt and pepper then added the Brie and Fin Renard. I stirred until it was all melted and yes, you guest it, set aside.

At this point, husband was asking what was smelling so good in the kitchen and his puzzled look was priceless when I said: a cake...

In the same skillet where you melted the cheese, pour the milk, rosemary, garlic and potatoes. Bring it to a boil and simmer for about 5 minutes, or until the potatoes are cooked. Drain the potatoes but keep the milk, you will cook the sweet potatoes the same way.

When all of this is done, you are ready to assemble.

First, preheat the oven to 375 F and position the rack in the center of the oven.

Line the bottom of a 9 in hinged cake mold with parchment paper. Put one large cabbage leaf in the bottom and line the sides of the mold with 6 leaves. making sure they stick out. Put another leave in the bottom. Put the veal mix in the bottom, add the potato mix, the cheese mix, the sweet potato mix and the shredded cheese. Press between each layer. Put a cabbage leaf on top, fold the leaves toward the middle and put more leaves till you see it's formed properly.

Wrap the mold in 2 sheets of aluminium foil, one at the bottom and one on top, covering the mold. Put the mold in a cookie sheet and bake in the oven for 1 hour and 15 minutes.

Now this is where I went wrong. When you remove from the oven, put a plate on top (once you remove the top foil) and let it stand for 15-20 minutes. Not 5 minutes like the impatient person that I am.

Turn the mold so it is in the plate. (if you waited 15-20 minutes you shouldn't have any trouble with that step. If you did like me and only waited 5 minutes, your kitchen floor is probably covered in hot liquid, so are your hands and arms. Told you so!)

Remove the mold and cut in pieces, just like a cake. Serve it with a salad.




Enjoy!

Stuffed Acorn Squash

The perfect fall meal!






I purchased an Acorn squash not knowing what to do with it and after a bit of research on how to cook it I came up with my own recipe. I know my husband enjoyed it and so did my upstairs neighbors!


1 Acorn squash
Cinnamon
half a pound of ground beef (you can use any kind of meat)
2 garlic cloves
olive oil
1/4 teaspoon of cayenne pepper flakes
1/4 teaspoon of green onion flakes
1 small onion
1 can of red kidney beans, rinced
1 small can of tomato paste
1 cup of cooked white rice
half a cup of red wine
a cup of shredded cheese
salt and pepper

I started with asking my husband to cut the squash since my arms didn't have the strength to do it... After emptying it I poured olive oil on it generously and sprinkle cinnamon on it. I place both half on a cooking sheet and baked it at 350 for about an hour.


It tasted great just like that but I had a plan!

In a pot, I put Olive Oil, about one tablespoon, the garlic and onion until it was tender. I added the meat and once it was brown I then added the beans, rice, tomato paste, onion and cayenne pepper flakes and stir till blended. I poured the wine and stir until it reduced.






I emptied the acorn squash and mixed my cut pieces in the meat mix. I stuffed my squash halves with the mix and added cheese on the top. I put it back in the oven at 350 for another 20 minutes... or until the cheese melted.



Of course I had too much stuffing for the squash, but that is why my neighbors are so greatful ;)

Pan fried bread

My husband is not crazy about bread but when it comes to my pan fried bread, seems I can never make enough.

Pan Fried Bread

2 cups of flour
1 cup of warm water
1 sachet of yeast
1 teaspoon salt
1 teaspoon of sugar
2 teaspoon of green onion flakes
1/4 cup of Parmesan

1 clove of garlic, chopped

Olive oil

In a bowl mix the water, yeast and sugar. Let it sit for about 5 minutes. In a separate bowl mix flour and salt. Add the water/yeast/sugar mix and green onion flakes and Parmesan. Mix together until you have a smooth dough.

Add flour to the bowl so the dough won't stick once it rise. Cover with a clean cloth and let it sit, for about 30 minutes in a warm and dark place. (I put my bowl in the micro-wave)

Put flour on your work area and roll the dough until you obtain a good 1/2 inch thick circle.





Cut in 2-3 inches slices. Put oil and garlic in a pan and heat it. Put slices in the pan, cook on medium-high for about 2 minutes each side.



I added more Parmesan while cooking it, cause I am cheese-crazy like that!

It can be served with pretty much anything but I find it goes best with stew and soups.



You can use the spices and herbs you want instead of onion flakes. I made a rosemary version for a stew and again, hubby stuffed his face!

I should try a sweet version of these eventually!

Bon Appetit!