Recipes: 12.13.18

Seasons by the Sea: Breaking the Yule Fast

Ellen’s Savory Flan 

Here is an easy savory flan from my friend Ellen White. If you don’t feel like cleaning and sautéing leeks, just substitute a bunch of chopped scallions. This is a rich dish, perfect with fruit salad.

 

1 bunch leeks, white parts only, cleaned, chopped and sautéed in butter

1 package bacon, fried, drained, crumbled

1 cup grated Gruyere cheese

1 quart heavy cream

1 dozen eggs, beaten

2 packages frozen spinach, thawed, and squeezed dry

Dash of Tabasco

1 Tbsp. Worcestershire sauce 

1 tsp. dry or Dijon mustard

 

Mix all ingredients and bake either in a large 9-by-13-inch pan or two smaller pans at 350 for approximately 45 minutes.

 

Tofu Scramble

Want something healthier for Christmas breakfast? I have shared this recipe before, but it is worth sharing again. It is from the “Conscious Cuisine” cookbook by Cary Neff of Miraval Resorts.

Serves three. 

 

1/2 tsp. olive oil

1/4 cup finely chopped red onion

1 Tbsp. finely chopped red bell pepper

1 Tbsp. finely chopped shiitake mushrooms

1 1/2 cups crumbled firm tofu (18 oz. drained)

1 tsp. tamari sauce

1/2 tsp. curry powder

 

Heat saute pan over medium-high heat and add olive oil. Add onion, pepper, and mushrooms and sauté until onion begins to soften, a few minutes. Add tofu, tamarind, and curry powder.

Cook, stirring constantly, until tofu begins to dry out and has consistency of scrambled eggs. 

 

Cinnamon Rolls

Serves three, four, five, six people.

 

Go to the grocery store. Don’t feel guilty; buy Pillsbury cinnamon rolls. Bake as directed Christmas morning. This will wake everyone up. Bake bacon on cookie sheets at same temperature at same time, bacon will only take five minutes more. No muss, no fuss, no spattering fat, no flipping. Serve. Relax.