R,S,C #17 Recipes

Yummy! Here are the submissions from this week's game of Ready, Set, Cook! Stop by and give these fine bloggers a read, you won't be disappointed.

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From Ian at The Gallumphing Gourmand:

High-Class Spuds

4 large baking potatoes
2 C chanterelle mushrooms, cleaned & trimmed, and cut into 1/2 inch pieces
1¼ C whipping cream
¾ C cognac
2 tbsp + 2 tbsp butter
150g boiled ham, julienned
2 cloves garlic, minced
fresh ground pepper
1 C grated cheddar cheese
2 green onions, chopped fine
Worchestershire sauce

Preheat oven to 400F.
Bake the potatoes for 45-50 minutes until mearly done.
While the potatoes are baking, dry sauté the chanterelle mushrooms in a
medium skillet over medium-high heat for a couple of minutes, then add 2
tbsp of the butter and sauté for another few minutes. Add cognac, bring to
a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium,
add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
When the potatoes are done, let them cool a little, then cut a 'cap' off the
top of each one, and scoop out the insides leaving about 1/3 inch of potato
all the way around.
Mash the potato with the garlic, 2 tbsp of the butter, a splash Worcestershirehire Sauce and some fresh ground pepper.
Arrange some of the julienned ham into the bottom of each potato skin.
Spoon the mashed potato evenly into each potato skin and pour some of the
mushroom-cognac reduction over each.
Sprinkle the remaining ham, some green onion and grated cheese on the top of
each one.
Bake at 425F for 15 minutes.
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From Krista at In the Kitchen with Krista:

Fettuccine Alfredo (with a twist!)

8 oz spinach fettuccini
2 tbs unsalted butter
2 tbs flour
1/2 tsp salt
1/2 tsp white pepper
1 1/4 cup heavy cream
1 cup FRESHLY shredded Parmesan
1 cup FRESHLY shredded peccorino romano
2 boneless, skinless Chicken Breasts
8 oz cremini mushrooms, cleaned and quartered
4 oz boiled ham (julienned, cut to 1" strips)
1/2 cup raw walnuts, coarsely chopped

In small cup mix flour, salt and pepper.

Salt & pepper the chicken breasts, grill and set aside to rest.

Have cremini's, ham and walnuts prepared and set aside.

While preparing the sauce below, cook pasta according to the package
directions. When necessary, drain and set aside, leaving lid over to
keep it warm.

In a sauce pan, place the butter and melt over medium heat. Once
fully melted add the flour mixture. Whisk into the butter until very
smooth and cook 1 minute beyond smooth. Add heavy cream. Allow to
come to just about a boil and continue to cook until very thick.
Remove from heat and add the cheeses. Stir until very smooth, thick
and creamy.

In a large saute pan, add 2 tbs olive oil and put over medium high
heat. Once heated add the mushroom and cook for about 5 minutes (to
tender crisp). Add ham. Cook one minute. Add fettuccine and chicken.
Pour sauce over and saute until all ingredients are warmed thru.
During final stirring, add the chopped walnuts.

Pour all of it into a big pasta serving dish. And DIVE IN! :D

This SHOULD serve 4 comfortably....unless you're me and can eat the
whole bowlful yourself!!!
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From K at KFarmer & the Dell:

Ham & Mushroom Quiche

Ingredients

5 eggs
Cream
1 cup Swiss cheese
Portobello mushrooms
Roasted red pepper
Diced ham
Grits
Butter
9 inch deep dish pie crust

Chop and saute mushrooms in butter, add roasted red peppers; let cool.

Boil water for grits, add salt, grits and cook till done; add cream. Turn on very low heat; do not let cool completely.

Beat eggs and cream till light and fluffy. Add Swiss cheese, ham, mushrooms and red pepper and black pepper to egg mixture.

Place grits in bottom of pie crust.

Add egg mixture to pie and sprinkle more black pepper on top. Place in preheated oven at 375 for 30 to 40 minutes or until knife comes out clean.
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Lastly, here is the recipe that the ingredients originally came from:

Fettuccine with Peas and Ham

5 T unsalted butter
1 c Parmesan cheese
6 ea green onions
1 lb fettuccine cooked
8 oz mushrooms sliced
1 1/4 c whipping cream
4 oz boiled ham chopped
1 x salt and pepper
1 ea 10 oz pk frozen tiny peas

Melt butter in heavy large skillet over medium head. Add shallots and
saute until soft. Add mushrooms, increase heat to high and cook until
mushrooms are very lightly browned. Add cream and boil two minutes.
Stir in peas and cook about 30 seconds. Reduce heat to low; blend in
ham cheese and fettuccine and toss until heated, well combined and sauce
clings to pasta. Season to taste. Serve immediately.