Gruyere cheese and mustard add a more sophisticated flavour to traditional broccoli, cauliflower, and cheese bake.
Makes: 4 servings
Ingredients
1/4 cup unsalted butter
1/4 cup plain flour
2 1/2 cups 2% reduced-fat milk
1 teaspoon English mustard (preferably whole grain)
2/3 cup Gruyere cheese, finely grated
1/2 head broccoli, cut into florets
1 head cauliflower, cut into florets
Directions
Preheat the oven to 375°F.
Melt the butter in a saucepan, add the flour and cook for a couple of minutes; stirring constantly. Add a little of the milk and stir, then gradually add the rest of the milk, continuing to stir constantly until thickened and smooth.
Add the mustard and half of the Gruyere cheese.
Steam the broccoli and cauliflower until just fork tender. Immediately remove from heat and place into an ovenproof dish.
Serve this elegant roast with small new potatoes (steamed in their skins, and tossed with chives and butter) and glazed baby carrots.
Ingredients
8 pounds fully-cooked bone-in ham 750 milliliters white wine (such as Pinot Grigio, or apple juice) 2/3 cup extra-virgin olive oil 1 cup shallots (and 1/3 cup shallots, finely chopped) 4 cloves garlic (coarsely chopped) 3 tablespoons whole-grain mustard 2 tablespoons fresh tarragon (coarsely chopped, or 2 teaspoons dried and 1 1/2 teaspoons fresh tarragon, minced, or 3/4 teaspoon dried) 2 tablespoons fresh parsley (coarsely chopped and 2 teaspoons fresh parsley, minced) 1 teaspoon black peppercorns 1 1/2 pounds asparagus (woody stems trimmed off and discarded) 5 tablespoons unsalted butter 1/3 cup flour 2 1/3 cups chicken broth (reduced-sodium) 1/2 cup heavy cream salt black pepper 3 nutmeg (gratings of fresh)
Directions
Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in a large oven roasting bag. In a large bowl, whisk wine, oil, sliced shallots, garlic, mustard, coarsely chopped tarragon and parsley, and peppercorns together to combine. Pour into the bag and close securely with a rubber band. Insert the bag with the ham into the second bag and twist the bag closed. Place in a large bowl. Refrigerate, turning occasionally, for at least 12 and up to 18 hours.
Preheat oven to 325 degrees F. Position the rack in the lower third of the oven.
Line the bottom of a shallow roasting pan with aluminum foil.
Remove ham from bags; discard marinade. Place the ham, flat side down, in the pan. Roast until the internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove ham from oven, transfer to a cutting board, and let rest 10 minutes.
For Creamy Asparagus Sauce: Bring a large saucepan of salted water to a boil over high heat. Add asparagus and cook just until tender but still bright green, 4 to 5 minutes. Drain in a colander, rinse under cold running water, and drain again. Set the asparagus aside.
In a large saucepan, melt butter over medium heat. Add finely chopped shallots and cook, stirring occasionally, until tender, about 2 minutes. Sprinkle in flour, stir well, and let bubble without browning for 1 minute. Gradually stir in broth and cream, and bring to a simmer. Reduce heat to medium-low and cook, stirring often until slightly thickened, about 10 minutes.
In two batches, using a blender with the lid ajar, purée asparagus with about 1 cup of the shallot sauce. Stir the purée back into the saucepan, and then stir in minced tarragon and parsley. Then season to taste with salt, pepper, and nutmeg. Cover and keep sauce warm over low heat. (The sauce can be cooled, covered, and refrigerated for up to 2 days. Reheat in a saucepan or microwave oven before serving.)
Slice ham and serve with sauce.
Courtesy of the National Pork Board, Des Moines, Iowa.
We’re celebrating the 170th anniversary of the arrival of the first Portuguese immigrants to Bermuda’s shores.
Join us at Lindo’s stores October 21st through November 2nd, 2019 as we celebrate Bermuda’s Portuguese community by sharing a taste of Portugal and the Azores.
At our Deli at Lindo’s Market Devonshire, you’ll find daily selections of Portuguese food such as Cacoila (Pork Stew), Red Bean Soup, Caldo Verde, Octopus Stew, and more.
Monica’s Bakery will be offering samplings of various Portuguese treats at Lindo’s Family Foods Warwick on October 25th from 4 pm to 8 pm and at Lindo’s Market Devonshire on November 1st from 4 pm to 8 pm.
Take advantage of discount prices on selected Portuguese products at both stores. Check our newspaper insert for our store specials and authentic Portuguese recipes.
Ah, Malasadas! Almost every Bermudian or resident knows these Acorean fried doughnuts are a special, sought-after treat!
You’ll find these sugar-coated delicacies available for purchase from Casa dos Acores da Bermuda who will be making them fresh on Saturday, October 26th from 9 am to 4 pm at Lindo’s Market, Devonshire.
Plus, with every spend of a minimum of $50, you’ll receive an entry ticket to have a chance at winning two airline tickets for two to Ponta Delgada, Sao Miguel, Azores. The contest is valid from October 21st until November 2nd, 2019. The draw will take place on November 5th, 2019. Lindo’s employees and their immediate family are not eligible to participate in the contest.
White chocolate dipped pretzels are made into skeleton ghosts with marshmallow heads and candy eyes. Make these fun treats to use in Halloween goodie bags or for decorating cupcakes, as shown here.
1 box chocolate cake mix (or your favourite flavour cake mix), to make 24 cupcakes
72 mini pretzel twists
24 lollipop sticks
1/2 (12-ounce) bag White Chocolate Chips
1/2 tsp coconut oil or shortening, for thinning the chocolate
24 standard size marshmallows
72 miniature marshmallows
1 pkg black nonpareils (or you can use mini dark chocolate chips or black icing to pipe on eyes and mouth)
Instructions
Prepare cupcakes according to cake mix instructions.
Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, stirring between intervals, until melted.
Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Place chocolate dipped pretzels on the prepared baking sheet.
Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
Allow pretzels to rest and harden. Place in the freezer for 10 minutes to speed up the process.
Once the chocolate has hardened, assemble each skeleton by inserting a mini marshmallow a quarter way up the length of the lollipop stick (this will stop the pretzels from sliding to the bottom of the stick). Add three chocolate covered mini pretzel twists on top of the miniature marshmallow, using a miniature marshmallow between each pretzel. Insert a standard size marshmallow on top of the stick for the head. Use a little melted chocolate to stick on the candy eyes and mouth.
Salami sticks and string cheese come together to make a simple but creative Halloween appetizer that is sure to impress your guests.
Time: 20 minutes Makes: 12 brooms
Ingredients
1 dozen snack-size salami sticks
12 oz. pkg. string cheese (mozzarella, cheddar/mozzarella blend, or smoked)
Directions
Pull apart cheese into fine strings
Gather strings together into bundles and then secure the bundle around the bottom of a salami stick by wrapping and tying a thick string of cheese around the bundle.
Note: If you prefer, you can use pretzel sticks and/or rods instead of the salami sticks.
Starting on November 5th, 2019, Lindo’s Group of Companies, along with Harrington Hundreds Grocery and The Supermart, will begin charging 10 cents for plastic and store supplied bags.
Why? To reduce the use of plastic and other single-use bags littering our environment.
Plastic bags are especially harmful. They kill fish, turtles, birds and other animals that mistake plastic for food.
Reusable bags made from washable fabric can be cleaned and are long-lasting.
Each reusable bag can replace thousands of plastic bags.
