Food from the Stegaliuniverse

October 27, 2008, 2:40 pm
Filed under: Uncategorized

So we there is no denying that we like to eat and we love to cook.  This weekend my brother asked me to give him some recipes (he’s a starving college student) so I figured this is the way to do it.  This won’t be a blog about cooking or food, just a repository for all our recipes for our family and friends to have access to.  I’ll post as many as I can and if I update it I’ll let you know on the main blog.  If you use any of the recipes please let us know how it turned out in the comments, good, bad or otherwise.

Happy cooking!


Ham (smoked turkey) and Gruyere (Swiss) Pizza
March 20, 2012, 4:36 pm
Filed under: cheese, pizza, pork

1 pizza dough
2 shallots, sliced (or 1 small onion, sliced and 1 clove of garlic, minced)
4 ounces (about 4 slices) of ham (or smoked turkey), chopped
2-3 ounces (2-3 slices) swiss or gruyere cheese
2 teaspoons of thyme
2 tablespoons of olive oil
salt and pepper

-roll or stretch out dough to desired size and shape. Bake at 425 degrees for 12 minutes.

-mix shallots, thyme, 1/4 teaspoon each of salt and pepper, and 1 tablespoon of olive oil

-remove dough from oven and spread onion mixture evenly.

-cover with ham and swiss

-bake at 425 degrees for another 12-15 minutes

Pasta with Caramelized Onions and Grape Tomatoes
February 28, 2009, 5:37 pm
Filed under: Uncategorized

2 medium-sized yellow onions [3-1/2 to 4 cups after slicing]
1/4 cup olive oil [plus extra, if needed]
24 grape tomatoes [or 18 to 20 cherry tomatoes], halved
salt and freshly ground black pepper, to taste
freshly grated, good quality Parmesan cheese

6 ounces uncooked linguine fini [or spaghetti or other long pasta]

Trim onions top and bottom and slice in half lengthwise. Remove skins and slice halves crosswise into 1/4-inch slices. Separate rings by hand.

Caramelize onions. Heat oil in a large nonstick sauté pan over medium-low flame until it shimmers. Add onions and toss to thoroughly coat with oil. Don’t worry if onions are crowding the pan-they will cook down considerably. Cook onions slowly, stirring every 2 to 3 minutes to avoid burning, for about 15 minutes. Keep an eye [and nose] on the onions. If they start to burn, reduce heat further-low heat and patience are key when caramelizing onions.

Continue cooking the onions another 10 to 15 minutes. Stir more frequently during this final phase, keeping the heat low and watching for burning. When onions are 3 or so minutes from doneness, stir in the halved grape or cherry tomatoes. If necessary, drizzle in a little more oil. As you stir onions, be sure to turn tomatoes so they warm through. Season with salt and pepper.

Meanwhile, cook pasta according to package instructions. Drain cooked pasta and drizzle just a bit of olive oil on pasta in collander and toss gently with tongs; this will keep it from clumping together. Divide pasta between two serving plates. Spoon onion/tomato mixture over pasta and top with grated Parmesan. Serve.

Butternut Squash and Quinoa Gratin
February 13, 2009, 1:22 am
Filed under: cheese, gratin, main, quinoa, side

1-1/2 lb. butternut squash peeled and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
2 Tbsp. olive oil, divided
4 cloves garlic, minced
2 Tbsp. shallots or onion
2 large eggs
1 cup shredded Gruyere, cheddar, or any other cheese that melts nicely.
bread crumbs
salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

Put squash in a ziploc plastic bag and seal. Pierce a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender.

Wash the quinoa in a fine sieve thoroughly .

Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Kale and Potato Spanish Tortilla
December 1, 2008, 12:53 am
Filed under: kale, potato


1 lb potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs

Peel potatoes and cut into 1/3-inch dice.

Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking.

Reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes.

Drain in a colander rinse under cold water to stop cooking.

Squeeze handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes.

Drain vegetables of excess oil in colander.

Let vegetables cool for a few minutes

Lightly beat eggs in a large bowl, then stir in vegetables and remaining 1/2 teaspoon salt.

Add 1 tablespoon oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula).
Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet.

Let stand for 5 minutes with no heat.

Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more.

Slide tortilla onto a plate and serve warm, cut into wedges.

Pumpkin Cheesecake
November 20, 2008, 6:59 pm
Filed under: Uncategorized

2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Filling
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Roasted Brussels Sprouts with Pecans
November 20, 2008, 6:57 pm
Filed under: Uncategorized

2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
Kosher salt and black pepper

Heat oven to 400° F.
On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20 to 25 minutes.

November 4, 2008, 6:54 pm
Filed under: beef, main, meat, pork, side

1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal (optional)
16 oz can tomato sauce
8 oz can tomatoes
2 cups cooked rice
2 eggs
1 onion finely chopped
2 Tbsp. butter
Salt and pepper to taste

Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. Saute the onions in the butter for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.

Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.