Potato Parmesan Pie

Another Iron Turkey 2011 recipe, actually comes from weight watchers, only 4 points a serving, but you’d never know it. So good.

Ingredients

- 2 lbs Yukon Gold potatoes

- 1 Tbsp plain dried bread crumbs

- 1 Tbsp plus 2 tsp olive oil

- 1 chopped small onion

- 2 tsp chopped garlic

- 1/4 cup shredded Parmesan cheese plus 1 Tbsp

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/2 cup shredded cheddar cheese

- 2 beaten large egg whites

- 1 tsp chopped fresh rosemary

Directions

1. Peel and cube potatoes. Cover with water and cook until fork tender. About 20 minutes. Drain potatoes reserving 1/3 cup of the cooking liquid.

2. Spray spring form pan and dust with breadcrumbs.

3. In skillet heat 2 tsps olive oil and sauté chopped onion and garlic until golden. About 8 minutes.

4. To the potatoes, add reserved cooking liquid, 1/4 cup Parmesan cheese, salt and pepper. Mash well.

5. Cool 5 minutes and stir in onion/garlic mixture, cheddar cheese, egg whites, 1 Tbsp olive oil, and rosemary.

6 Spread in spring form, Sprinkle with 1 Tbsp Parmesan cheese.

4. Bake at 350 for 50 minutes, top with be golden.

5. Cool in pan 5 minutes, and cut in 8 wedges.

Tips from a Kitchen of Reality

- We did not use a whole onion, we thought that would be a bit too much.

- This can be made and refrigerated up to a day ahead of time then baked after letting stand at room temp for one hour.

Bogart’s Butterscotch Brownies

My sister and I used to eat these brownies all the time in college. Denise (friend, college roommates, and my maid of honor) worked at Bogart’s restaurant in Raleigh and would bring this home for us after a late night at work. It was so good and we were nearly crushed when Bogart’s closed this year. HOWEVER, the recipe surfaced on the internet after its closing and we had to try it for Iron Turkey 2011. YUM!! Just as good as I remember it. Hope you enjoy it too!!

Ingredients

- 1 pound (4 sticks) butter

- 1 1/2 lbs. brown sugar

- 4 eggs

- 2 tablespoons vanilla

- 5 cups flour

- 1 teaspoons baking powder

- 1 teaspoon salt

- 2 1/2 cups butterscotch chips, divided

Captain Morgan's Caramel Sauce

- 2 C sugar

- 1 C water

- 1 oz. corn syrup

- 2 oz. heavy cream

- 2 oz. butter

- 3 oz. spiced rum

Directions

1. Preheat oven to 300 degrees.

2. Get out a 9x13 baking dish--no greasing necessary.

3. In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, followed by vanilla.

4. In a separate bowl, mix together flour, baking powder and salt to combine well. Slowly add flour mixture to butter mixture, beating to combine well. Stir in 2 cups butterscotch chips.

5. Spread batter into greased pan and top with 1/2 cup butterscotch chips.

6. Bake nearly 1 hour until a tester inserted into the center of the pan comes out clean. Let cool before cutting into 3-inch squares.

Captain Morgan's Caramel Sauce

1. Place sugar, water and corn syrup in medium saucepot and bring to a boil. Allow to turn a dark amber. If crystals appear on sides of saucepot, brush sides with clean pastry brush and cold water.

2. Combine cream, butter and rum. Whisk into sugar mixture. Serve warm over the top of the brownies.

Tips from a Kitchen of Reality:

- Recipe makes 12 HUGE brownies. It is not good for you at all, but it is better served with ice cream. The restaurant served it with coffee ice cream, but I don’t like coffee flavor so we did caramel vanilla ice cream.

- Next time I will try to bake this in a large bar pan, I liked the brownies thinner than they came out using a 9x13.

Creamy BLT Coleslaw

Another Iron Chef recipe for 2011… this was a great alternate to the typical coleslaw recipe.

Ingredients

• 4 slices bacon
• 1 cup mayonnaise or salad dressing
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon celery seeds
• 5 cups shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw)*
• 1 cup shredded carrots (2 medium)*
• 1/2 cup sunflower kernels
• 1/2 cup quartered cherry tomatoes
• 1/3 cup thinly sliced green onions

• Salt

• Ground black pepper

Directions

1. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.

2. In a large bowl combine the reserved drippings, mayonnaise, vinegar, sugar, and celery seeds. Add cabbage, carrots, sunflower kernels, tomatoes, and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Transfer coleslaw to a bowl or storage container; cover and chill overnight.

3. Serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.

** Recipe comes from Better Homes and Garden.

Spinach and Bacon Stuffed Pork Loin

This is one of the recipes the guys cooked for the 2nd Annual Slivensky Iron Chef competition. It was AWESOME. Totally recommend this recipe, and since our 3 typically-not-in the kitchen husbands made it… it should be pretty easy for all you cooks out there.

Roast
6 slices side bacon or pancetta, chopped
2 shallots, finely chopped
2 cloves garlic, minced
1/4 cup (50 mL) dry white wine
1 pkg (10 oz/300g) spinach, trimmed
1 cup (250 mL) fresh bread crumbs
3 to 4 lb (1.5 to 2 kg) boneless pork single loin roast
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

White Wine and Rosemary Cream Sauce
2 shallots, finely chopped
1 tsp (5 mL) finely minced fresh rosemary
1/2 cup (125 mL) dry white wine
1 cup (250 mL) whipping cream
Salt and freshly ground black pepper

1. Preheat oven to 325°F (160°C).
2. In a large frying pan over medium-high heat, fry bacon until crisp. Drain off fat. Reduce heat to medium and add shallots and garlic. Sauté for 1 minute or until translucent. Add wine and spinach and sauté just until wilted. Transfer to bowl and let cool completely. Stir in bread crumbs.
3. Meanwhile, place pork on board with fat-side up. Starting at right side and knife parallel with board, cut pork in half, almost but not all the way to left side, to butterfly. Open up loin so it lies nearly flat in one layer. Pat flat. Starting in the center of opened loin and knife parallel with board, cut in half on the left side to butterfly again, almost but not all the way to the end. Butterfly again on the right hand side. Lay open. It will unfold like a fold-out section in a magazine, with four segments. Lightly pound with a meat mallet to make even thickness. Sprinkle both sides of pork with salt and pepper.
4. Spread cooled spinach mixture evenly over cut side of pork, leaving about 1 inch (2.5 cm) at one short side bare. Starting opposite bare edge, tightly roll up jelly-roll style and tie with kitchen string. Heat clean frying pan over high heat until hot. Add roast, fat-side down, then sear on all sides. Place in roasting pan; set frying pan aside. Roast the pork uncovered for 50 minutes or until meat thermometer reads 155° to 160°F (68° to 70°C) and a hint of pink remains in pork. Place on cutting board and tent with foil. Let stand for 10 minutes before slicing.
5. To make sauce, heat reserved frying pan over medium heat. Add any juices from roasting pan and bring to a boil. Add shallots and rosemary and sauté for 2 minutes or until soft. Add wine and bring to a boil, stirring. Boil until wine is reduced by half. Add cream and boil until slightly reduced and thickened. Season with salt and pepper. Serve slices of roast drizzled with sauce.

Recipe from LCBO.