1. Heat 2 tbsp. oil in a large frying pan over medium heat. Add leeks and cook, stirring often, until soft and translucent, about 15 minutes. Season with salt and pepper and set aside
   
   
2. Using the same frying pan as above, or another, heat remaining oil over medium heat. Add mushrooms and cook until the juices are released and mushrooms are starting to lightly brown. Season with salt and pepper. Add mushrooms to the leeks and stir to combine. Set aside
   
   
3. Using 2 solid bottomed steaming trays, lay the lasagna noodles criss-cross in the trays. Cover with water. Place in steam oven and set time for 9 minutes. Remove carefully and drain off water
   
   
4. In a large bowl, stir together ricotta and mozzarella.
   
   
5. To assemble: ladle a small amount of sauce in the bottom of a 9 by 9-baking pan. Cut and lay lasagna noodle over the sauce in one layer. Spoon some of the leek and mushroom mix over. Spoon some ricotta/mozzarella evenly over this layer and then top with more sauce. Sprinkle with Parmesan. Continue with two more layers. 
   
   
6. Bake in a preheated 375 degree oven until lasagna is golden and bubbly, about 35-40 minutes. Let the casserole sit for 10 minutes before slicing
   
   
7. The second lasagna can be frozen before cooking. Bring out of freezer the day before baking
   
   

Royale:

¼ L                 3.25% milk

¼ L                 35% cream

3                      whole eggs

¼ c                  grated parmesean

Crust:

½ lb                unsalted butter, cold and cubed

2c                    all purpose flour

125ml             cold water

1 tsp                sugar

1 tsp                salt

Filling:

1c                    wilted spinach

¾ c                  sautéed mushrooms (shitakes, oysters and cremini)

½ c                  caramelized leeks

¼ c                  caramleized   onions

12                    cherry tomatoes, halved

2T                   picked fresh thyme

                        salt and fresh pepper to taste

For the crust, combine flour, salt and sugar in a food processor.

Add butter and pulse just until the butter breaks up a little and pea sized pieces begin to form. Add just enough cold water for the dough to come together.

Turn out the dough onto a lightly floured counter and do NOT work the dough too much. Simply press the dough till it comes together.

Prepare your 9” round pan (with 3 – 4” sides).

Using thick strips of foil, line the base and sides of the pan with at least 4 different strips. This creates a sling to help removal of the quiche once baked.

Use your fingers to press dough into the prepared pan.

As far as possible, try to ensure an even thickness on base of pan and up the sides.

Prick holes all over the dough and chill for 1 hour.

Once chilled, line interior of shell with parchment and fill with pie weights or dried beans and blind bake shell for 15 minutes on 325F using Convection Bake on your Speed Oven.

Remove from oven and let cool on rack.

Remove pie weights.

Scatter filling ingredients into the shell, ensuring even distribution.

Combine cheese, eggs, milk and cream well for your royale mixture and pour over cooked filling and crust.

Set your oven to COMBINATION BAKE; Power Level 2 and 350F, for 25-35 minutes.

The top should be a lovely golden brown and the center should be just set.

Let cool slightly before portioning.

Roasted Vegetable and Fruit Salad

Serves 4

Roasted Vegetables and Fruit

1 lb.                 mixed root vegetables, cut into ¾” cubes or wedges*

½ lb.                apples or pears, unpeeled, cut into ¾” wedges

2 tbsp.            canola or grapeseed oil

                        salt and pepper

Dressing

¼ c.                 grapeseed oil

1/3 c.                 thinly sliced shallots

2 tsp.               finely chopped fresh ginger

2 tbsp.            white balsamic vinegar

1 tbsp.            maple syrup

1 tbsp.            finely chopped fresh parsley

1 tsp.               grainy Dijon mustard

                        salt and pepper

Assembly

4 c.                  mixed greens

½ c.                 toasted, lightly salted pumpkin seeds

½ c.                 pomegranate seeds

Roasted Vegetable and Fruit: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Place the root vegetables and the fruit in separate bowls. Divide the oil between the bowls; toss the vegetables and fruit (separately) to coat well. Season with salt and pepper.

Transfer the vegetables to one of the prepared sheets and the fruit to the other.

Roast the vegetables for 15 minutes; flip them and continue to roast until tender and nicely browned, about 10 minutes longer.

Roast the fruit for 10 minutes; flip them and continue to roast until tender and nicely browned, about 5 -10 minutes longer. Transfer both the vegetables and fruit to a large bowl.

Dressing: In a small skillet, warm the oil over medium heat. Add the shallots; cook until softened, about 2 – 4 minutes.

Add the ginger and cook for another minute or so. Remove from the heat and let cool for about 5 minutes.

In a heatproof bowl, combine the vinegar, maple syrup, parsley and mustard; whisk to combine well. Whisk in the warm oil mixture. Season with salt & pepper.

Assembly: Pour about ¼ c. of the dressing over the vegetables while they are still warm. Place the mixed greens in large bowl. Add about ½ of the remaining dressing to the greens; toss well.

Arrange the greens on a platter; top with the vegetables and fruit. Scatter the pumpkin seeds and pomegranate seeds over top.

This recipe is my interpretation of a master recipe featured in FEB/MAR 2015 issue of Fine Cooking magazine.

By: Chef Paula Bambrick