Pumpkin Lasagne

Pumpkin Lasagne

* Contributed by Quick from Scratch Vegetable Main Dishes

* SERVINGS: 4

No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.
Our Pairing Suggestion

The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon Pinot Gris will be perfect.

Recipe: Pumpkin Lasagne

1. 2 tablespoons olive oil
2. 2 onions, chopped
3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
4. 2 1/4 teaspoons salt
5. 1 teaspoon fresh-ground black pepper
6. 1 teaspoon dried sage
7. 1/2 teaspoon grated nutmeg
8. 3 cups canned pumpkin puree (one 28-ounce can)
9. 1 1/2 cups heavy cream
10. 1 1/2 cups grated Parmesan
11. 1/2 cup milk
12. 9 no-boil lasagne noodles (about 6 ounces)
13. 1 tablespoon butter

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Source :http://www.foodandwine.com

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Crisp Crab Cakes with Chipotle Mayonnaise

Crisp Crab Cakes with Chipotle Mayonnaise

* Contributed by Patrick Clark and Preston Clark
* ACTIVE: 25 MIN
* TOTAL TIME: 1 HR
* SERVINGS: 4

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.

Recipe: Crisp Crab Cakes with Chipotle Mayonnaise

Crab Cakes

1. 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
2. 5 scallions, thinly sliced
3. 3 jalapeños, seeded and minced
4. 3 tablespoons fresh lemon juice
5. 1 tablespoon chopped parsley
6. 1/2 teaspoon cayenne pepper
7. 3/4 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. 1/2 cup mayonnaise
10. 1 pound lump crabmeat, picked over
11. 1 1/2 cups panko bread crumbs

Chipotle Mayonnaise

1. 3/4 cup mayonnaise
2. 1 chipotle chile in adobo, seeded and minced
3. 1 tablespoon fresh lemon juice
4. 1 teaspoon Old Bay Seasoning
5. 1 teaspoon Dijon mustard
6. Salt and freshly ground pepper
7. Pure olive oil, for frying

1. MAKE THE CRAB CAKES In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.
2. MEANWHILE, MAKE THE MAYONNAISE In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
3. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.

Make Ahead The chipotle mayonnaise can be refrigerated for up to 3 days.



Source :http://www.foodandwine.com
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