Mediterranean grain bread, pasta cakes - KMSP-TV

Mediterranean grain bread, pasta cakes

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Chef Dan Vasterling from St. Paul College talks football food with a Mediterranean twist. The Vikings are taking on the Chicago Bears at noon at the Metrodome, but in Chicago, there's loads of Italian and Greek cuisine.

Mediterranean Grain Blend

1 Cup Couscous cooked and cooled

1 cup cooked and cooled wild rice

1 cup cooked and cooled brown rice

1 cup orzo cooked and cooled

½ cup assorted chopped herbs (rosemary, thyme, parsley or whatever you have in your garden)

2 T minced garlic

1 T olive oil

1 t lemon juice

S&P to taste

Toss all ingredients gently together

Put couscous in a covered container and place in a preheated 325 degree oven for approximately 10-15 minutes or just until hot. Serve immediately.


Pasta Cakes

1 lb cooked and cooled spaghetti

1 cup heavy cream

¼ cup goat cheese

½ cup cottage/ricotta cheese

¼ cup grated parmesan

½ cup shredded mozzarella

1 egg slightly beaten

1 T diced garlic

1 T diced basil

1 T diced parsley

1 t salt

1 t pepper


Red Gravy

1lb diced onions

.5lb diced celery

.50lb diced sweet peppers

2 T EVOO

3 T diced garlic

2 T dried Basil

2 T pepper

1 #10 can diced tom in juice

1.5 c red wine

Directions:

Brown the onions in evoo. Add remaining ingredients and simmer for 1 hour.

Run through a food mill

S&P to taste

 

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