New Castle News

Lugene Hudson

November 9, 2013

Culinary Conversation: Time to plan Thanksgiving meal



Fresh Italian (flat-leaf) parsley, (optional)

Preheat oven to 350 Grease a 3-quart rectangular or oval baking dish; set aside. In a small bowl, cover tomatoes with boiling water. Let stand for 15 minutes; drain. Chop tomatoes; set aside.

Meanwhile, in a large skillet, cook and stir onion and garlic in the 2 tablespoons hot butter over medium heat about 4 minutes or until tender. Add zucchini; cook and sir for 2 minutes more. Stir in corn and chopped tomatoes; set aside.

In a large bowl, whisk together eggs and milk. Gradually whisk in cornmeal. Whisk in ricotta cheese, Italian seasoning, salt and pepper. Stir in the corn mixture and Parmesan cheese. Carefully pour into prepared baking dish (dish will be full.)

Bake for 20 minutes. Meanwhile, in a small bowl, toss together panko and the 1 tablespoon melted butter. Sprinkle over top of corn mixture. Bake about 30 minutes more or until the top is brown and a knife inserted into the center comes out clean. If desired, garnish with parsley.

Glazed Carrots With Pistachios

  • 3 pounds small carrots with tops
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup pistachio nuts
  • 1/2 cup butter
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons snipped fresh thyme

Preheat oven to 350. Trim carrots, leaving about 1 inch of the tops. In an extra-large skillet, combine water and salt. Bring to boiling. Add carrots. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or just until carrots are tender. Drain carrots in a large colander; set aside.

Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until nuts are lightly toasted, stirring once. Set aside.

In the same skillet, melt butter over medium heat. Add brown sugar and thyme, stirring until brown sugar is melted. Add drained carrots. Bring just to boiling; reduce heat. Cook, uncovered, over medium-low heat about 10 minutes or just until carrots are well glazed, stirring occasionally.

Transfer carrots to a serving platter or bowl. Sprinkle with toasted pistachios.

Toss pita strips and oil in a medium bowl. Top casserole with pita strips. Bake, uncovered for 30 minutes or until pita strips begin to brown and green bean mixture is heated through.

Pumpkin, Caramel

and Pecan Cheesecake

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Lugene Hudson
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