Monday, May 25, 2009

Twisted Tetrazzini





This is a very forgiving and adaptable recipe. The original calls for 2 cups of cooked turkey or chicken and a 10 ounce package of frozen spinach, thawed, but you can substitute most any veggie or meat and you don't have to use half and half. Use whatever milk you have on hand. It is equally good without meat as a main or side dish.
This version was inspired by what I bought at the Cooperstown Farmers market and the fact that I forgot to take meat out to thaw!
The asparagus is from Lucky Dog Farm, Hamden, NY
luckydogorganic.com
The egg is from Hare and Feather Farm, Laurens, NY.
The Asiago cheese came from Raindance Farm in Schenevus,NY. Siobhan only makes this rich, mellow cheese during the summer when her "girls" are eating fresh grass. That is her cheese in the opening photo. Yummy!



Rice Tetrazzini
  • 8 small mushrooms, quartered
  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups half and half or milk
  • 1/2 teaspoon salt
  • dash of pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg yolk slightly beaten
  • 1 1/2 cups cooked rice
  • 1 cup grated Asiago or parmesan cheese
  • 12 oz pouch of tuna packed in water
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
-Preheat your oven to 400 degrees and butter a 1 1/2 quart casserole

-Saute the mushrooms in 2 tablespoons of the butter in a medium sized saucepan for about 2 minutes. Remove mushrooms to a bowl .


-Saute the asparagus until tender firm and remove to the same bowl


-Melt the rest of the butter in your saucepan and stir in the flour. Gradually whisk in the half and half, salt, pepper and nutmeg. Cook, stirring, for about 2-3 minutes or until thickened.


-Add a little of the hot mixture to the egg yolk while stirring (this will keep the egg from cooking up into lumps) then whisk into the sauce.


-Combine the rice and half the cheese in a medium sized bowl. Add the veggies and tuna. Toss to mix.


-Put the rice mixture into your prepared casserole and pour the sauce evenly over the rice. Sprinkle with the remaining cheese.


-Bake uncovered for 30 minutes or until bubbly and golden brown.


-Serve with a salad of fresh greens you got at the farmers market.


I hope yor family enjoys this dish as much as mine does! Look for more recipes made with seasonal items from the farmers market throughout the summer.


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