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The Art of the Casserole
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February 19, 2013
Sascha Wolhandler schools Tom Hall on the art of the casserole.
Mediterranean Tuna Ragout
Ingredients for Bechemel Sauce:
2 Tbs. flour
2 Tbs. butter
2 Cups of Milk
1 Tbs.of chopped fresh tarragon
Salt and Pepper to taste
Melt butter, add flour and whisk together over low heat.
Let flour butter mixture cook a bit.
Add the milk and whisk together.
Allow to cook for 5 to 8 minutes until thickened.
Add salt pepper and tarragon
Ingredients for Tuna Ragout:
1 Cup of cut red potatoes
3 Tbs. of olive oil
2 Cans of Tuna
½ Cup of artichoke hearts
2 Tbs. of chopped red onion
1 Teaspoon of capers
¼ cup of corn kernels
1 Cup of Panko Breadcrumbs
1/2Cup shredded cheddar cheese
Toss potatoes in 2 tbs. of olive oil and roast in the oven.
Salt and pepper potatoes
Combine all of the ingredients,and potatoes, and fold in tarragon béchamel sauce
Place in casserole dish.
Combine panko with 1 teaspoon of chopped fresh tarragon, salt and pepper and the shredded cheddar cheese.
Place in 350 degree oven for 20 minutes
2 lbs Boneless skinless chicken breasts cut into large slices (like tenders)
2 Tbs.olive oil
3 Cloves minced garlic
1 Large onion chopped
10 Dried Apricots cut in half
½ Cup golden raisins
10 Dried figs
½ Cup of green olive
2 Cups of chicken broth
2 Teaspoons of the following spices, cumin, coriander, paprika, cinnamon,
Cayenne pepper to taste for heat
1 Cup Chopped Scallions
1 Cup Chopped Cilantro
1 Cup of Chutney
1 Cup of toasted almonds
Put little olive oil into a large Dutch oven.
While browning salt and pepper chicken.
Add the chopped onion and garlic and sauté a bit more until softened.
Combine the dried spices and toss over chicken and onions.
Add the figs, apricots, raisins and the broth.
Let simmer for 15 to 20 minutes.
Add the olives and a good squeeze of ½ fresh lemon juice.
When ready to serve top with chopped scallions, cilantro, almonds and serve with chutney.
Sausage, White Bean, Red Pepper, Spinach Ragout
4 Gourmet Chicken Sausages
2 Tbs. olive oil
2 Cans cannellini beans
1 large onion quartered and diced
1 Red pepper cut into a large dice
1 Cup of butternut squash cut and quartered
2 cups of chicken broth
Splash of red wine if desired
4 Cups of baby spinach
1 Tbs. thyme
1 Tbs. fresh chopped garlic
Red pepper flakes to taste
In Dutch oven heat olive oil and brown sausages on all sides.
Take sausages out and put in the onion and garlic to brown.
Add the pepper and the squash and continue browning a few minutes .
Cut the sausages into slices about 1 ½ inches wide and add to the pot.
Add the thyme , red pepper flakes, the chicken broth and the red wine and the beans.
Simmer for 15 minutes.
Add spinach until wilted.
Serves 4 to 5