© 2019 Maggy Brown LLC

118 Church Street, Chagrin Falls, OH 44022

P:  440-463-2050

E: MaggyBrownLLC@gmail.com

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Recipes by Maggy Brown


Chili Relleno Casserole, updated.

I love cooking Chili Rellenos but often I don’t have the time to roast the chilies, slice the cheese, create the batter with beaten egg whites and fry each one individually. My Auntie Margaret came up with a quick recipe, albeit a bit dated—using evaporated milk, but it was always quick and pretty good. I attempted to blend the way I make individual Chili Rellenos into a casserole form and I created a Relleno Soufflé. It was extraordinarily simple and beautiful.

 

Ingredients

5 eggs


1-1/2 lbs. grated cheese


2 cans of diced roasted green chilies


1 can evaporated milk


1/2 cup finely grated Parmigiano cheese


3 T. melted butter


1/8 t. creme of tartar


Salt and White Pepper









 

Preheat the oven to 275 degrees.
 Separate the eggs. Put the 4 egg whites in one large bowl and set aside.
 

Place 4 yolks, plus one full egg in another large bowl. Add the grated cheese, diced roasted green chilies and the evaporated milk to the egg yolks and combine. Add about a teaspoon of sea salt and white pepper.

Melt the butter and coat the interior of a soufflé dish. Coat the interior with the grated Parmigiano cheese.Add the creme of tartar to the egg whites and beat until hard peaks form.

Fold the beaten egg whites into the yolk and cheese mixture. Pour the mixture into the prepared soufflé dish. Marjorie Ann gave me a copper bowl which I’ve found is the best for beating egg whites to perfect peaks.

Bake for 1 hour or until golden brown.It is important to not disturb the soufflé once in the oven. Do not open the oven until you are ready to take the soufflé dish out of the oven.Buon Apetito

Ossobuchi Al Radicchio

– Osso Buco with Oven Roasted Radicchio, (red-leaf Italian chicory).

 

Ingredients

4 veal shank steaks


2 tablespoons of olive oil


½ cup of flour


Salt and pepper


1 tablespoon of butter


2 celery stalks


2 carrots


1 large shallot


1 cup of white wine

Beef broth

4 heads of radicchio


2 tablespoons of olive oil


4 sprigs of fresh tarragon


Salt and pepper


3 tablespoons of aged balsamic vinegar

Season the flour with salt and pepper and dredge the veal shank— Osso Buco in the seasoned flour.

Place olive oil in a pot and brown the Osso Buco steaks on both sides.

Remove the Osso Buco from the pot and add butter.


Dice the carrots, celery and shallots.
Sauté the vegetables until translucient, not browned.


Add the Osso Buco back into the pot.


Add the white wine and lower the heat to simmer for 40 minutes.


Add broth if the pot gets dry.

Preheat oven to 450 degrees F

Cut the radicchio into quarters lengthwise with the core intact.

Rinse the radicchio wedges and shake off excess water—do not dry completely.


Place the wedges with the cut side up on a baking pan.


Tuck the sprigs of fresh tarragon into the wedges.


Drizzle olive oil over the radicchio wedges.

Sprinkle salt and freshly ground black pepper on the wedges.


Roast in the oven for 10 minutes—until wilted.

Turn the wedges and continue roasted for another 5 minutes.


Arrange the radicchio and Osso Buco on a serving platter and drizzle the balsamic vinegar over the radicchio and add a drop in the center of the bone of the Osso Buco steaks.

 

Buon Appetito

Easter Asparagus

– Asparagi per Pasqua

 

I never liked asparagus when I was growing up.  My mother would buy canned asparagus and they were so mushy, not to mention the stench of my pee immediately after consuming the metallic tasting and odd looking vegetable. I tried them again in Italy and I was quite surprised. There is no better meal than parboiled asparagus dipped in grated Parmigiano laden with a bunch of great extra virgin olive oil. They are especially tasty when one hasn’t boiled the crunch out.

Ingredients

1 bunch of asparagus

2 hardboiled eggs

½ cup grated parmigana cheese

¼ cup of olive oil

salt and pepper to taste

Fill a pot full of water to cover the asparagus and bring it to a boil. Put the asparagus into the boiling water for 5 minutes. Remove the asparagus from the boiling water and place them into a bowl of ice water to shock them to keep the bright green color.While you're at it boil a couple of eggs.  I put them in a pot of cold water and bring it to a boil.  I then cover the pot and take it off the heat for 15 minutes.  Run the hardboiled eggs under cool water and peel. Put the asparagus on a platter and cover the tips in either mashed hard boiled eggs or parmigiano and drizzle a good portion of olive oil on the cheese and the eggs.

 

Buon Appetito.

Torta Pasqualina

- Spinach torte in filo dough

Ingredients

2 lbs of spinach

1 cup of grated Parmigiano

1/2 teaspoon of Marjoram

3  + 5 eggs

500 grams of Ricotta

Salt and pepper

1/2 cup melted butter

1 package Filodough

I defrosted the spinach and filodough. 

Then I melted some butter to brush between the sheets of filo dough and lined the baking pan.

I combined the  greens, Parmigiana, Marjoram, 3 eggs and the ricotta mixture--added salt and pepper.  I poured it into the filo dough lined baking pan.

I cracked the eggs into little nests I created.

I covered the top with filodough and baked at 375 for 45 minutes until the torte was sexy brown.

Slicing the torte to serve you’ll find the eggs cooked to perfection within.