Easter is just around the corner and Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two recipes you can make to mark the holiday!
- 2 tablespoons unsalted butter
- 2 tablespoons all- purpose flour
- 1 teaspoon Dijon mustard
- Salt and cayenne pepper to taste
- ¾ cup whole milk
- 2 tablespoons heavy cream
- 1-cup dry breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon dry mustard
- 8 sheets phyllo dough
- ½ pound melted unsalted butter
- 1-pound fresh cooked lobster meat – in chunks
- ½ cup grated Swiss cheese
- 2 hard cooked eggs – chopped
- ¾ cup sour cream
- 2 tablespoons each: Chopped chives and minced garlic
- ¼ cup chopped parsley
- ¼ cup diced shallots
Melt 2 tablespoons butter in saucepan and whisk in flour. Add mustard, salt and cayenne. Slowly stir in milk. Cook until mixture thickens. Add cream and adjust seasonings. Chill until thick and firm.
Combine breadcrumbs, Parmesan cheese and dry mustard in small bowl.
Brush 1 piece of phyllo with melted butter and sprinkle lightly with breadcrumb mixture. Repeat this process with remaining 7 sheets of phyllo.
Layer seafood evenly on phyllo. Sprinkle with Swiss cheese and egg. Dot with sour cream. Sprinkle with parsley, shallots, chives, and garlic and dot with chilled sauce. Roll in strudel shape, tucking in ends, and brush with melted butter. Score on the diagonal into 8 pieces. Place on parchment lined baking sheet.
Bake at 375 degrees for 40 – 45 minutes. Until golden and start to bubble.
Bruschetta With Ricotta and Marmalade
- 12 slices (1/2 inch-thick) Ciabatta
- 15 ounces ricotta cheese
- ¾ cup orange marmalade
Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.
Yield: 4 to 6 servings