The Bullgod's blog: "The Foodening"

SPANAKOPITA 2 lb. fresh spinach, finely chopped 3 bunches spring onions 4 tbsp. butter 6 eggs, slightly beaten 1 lb. feta cheese, crumbled 1/4 lb. butter, melted 1 tbsp. dry mint Salt & pepper to taste 1/2 lb. butter for filo 20 sheets filo pastry Wash spinach thoroughly, chop fine and let drain for several hours. It is very important that spinach be left to drain completely. Saute onions in the 4 tablespoons butter. Mix beaten eggs with feta cheese, melted butter and mint. Add onions, salt and pepper. Line a 15 x 11 x 2 inch greased pan with half of filo sheets, brushing with melted butter (each sheet). Continue this until 1/2 of filo has been used. Place cheese and spinach mixture over the filo and then cover with remaining half of sheets, brushing with melted butter again. Roll and tuck all the filo around the inside edges of pan. Lightly score top of spanakopita into squares and bake at 350 degrees for 55-60 minutes.

BAKLAVA 1 lb. phyllo - strudel leaves, purchased frozen usually, defrost per pkg. directions 1 1/4 lb. light walnut pieces, ground 1/4 c. sugar, add to ground walnuts Dash cinnamon, add to ground walnuts 1/2 lb. unsalted butter, melted With a pastry brush or new 1 inch paint brush, grease a 13 x 9 x 2 inch pan with melted butter. Place 5 sheets of phyllo (folded in half usually fits perfectly) in pan, buttering each. Sprinkle top evenly with about 1/2 cup of the walnut mixture. Add another sheet of phyllo, brush with melted butter and top with 1/2 cup of walnut mixture until all of the nut mixture and almost all of the phyllo is used. End with 6 sheets of phyllo, buttering each except top. Cut Baklava into diamonds by first cutting lengthwise (six columns works well) and then diagonally. Use a very sharp knife. Pour remaining butter on top. Bake at 350 degrees for 40 minutes or until golden brown. While the baklava is baking, make the syrup. SYRUP: 1 c. sugar 1 c. honey 1 c. water 1 cinnamon stick Combine in large pan. Boil for about 5 minutes. Cool slightly. Spoon over the hot baklava when it is removed from the oven. Allow the baklava to cool before removing it from the pan. Baklava keeps very well frozen. One pan can make 48 small baklava.

Swiped from Kitchens of India: Navrattan Korma Veg Recipes Navrattan Korma Navrattan Korma is a mildly flavoured creamy dish made with different kinds of vegetables. Ingredients : 3 cups of boiled vegetables (potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150 gms grated paneer 3 tomatoes 2 grated onions 1½ tsp ginger paste 1½ tsp garlic paste Aashirvaad salt to taste 1 tsp turmeric (haldi) powder 1½ tsp red chilli powder 1 tsp coriander powder (dhaniya) 2 tsp garam masala powder 2 tbsp cream 6 tbsp vegetable oil 1 tbsp ghee 1 cup milk or water ¼ cup dry fruits (cashew nuts, raisins) coriander leaves for garnish Method of Preparation : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. (Ready-made tomato puree can also be used.) Take 1 tbsp ghee and slightly fry the dry fruits for about 1 minute on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 20 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of the pan. Add milk (you can use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for an hour. Serve the Navrattan Korma hot. Put cream and chopped coriander leaves on the Navrattan Korma as garnishing. Serves : 4-6 Preparation Time : 40 mins

Nonna Victoria's Lasagna recipe from Bove's of Vermont and Boves Cafe located at 68 Pearl Street Burlington, Vermont * 2 jars Bove’s Marinara Sauce (or try the Vodka Sauce) * ¾ lb. lasagna noodles (about 24 pieces. Don't forget to criss-cross your noodles.) * ⅓ lb. thinly sliced Mozzarella cheese * 2 Tbs. fresh chopped Italian parsley * ¾ lb. Ricotta cheese * 2 Tbs. olive oil * ½ lb. grated Parmesan cheese * salt * 2 - 1 lb. bags of Bove’s famous meatballs * ¾ cup of Cottage cheese This is the same great recipe seen on the Food Network show, Throwdown with Bobby Flay. Before starting the lasagna, I usually take 2-3 jars of my Marinara sauce and pour it into a pot. Take the 2 bags of the frozen meatballs and put them into the sauce. Let it sit in the refrigerator over night. Don’t worry, they will thaw quite nicely in the pot and absorb some great flavor from the sauce overnight. Cook lasagna noodles barely to the al dente stage in lightly salted water (to taste) using about 2 Tbs. of olive oil in boiling water. Separate the noodles and drain on a cotton dishtowel. Preheat oven to 350°. Spread a thin layer of Bove’s Sauce evenly to cover bottom. Cover with a layer of noodles, followed by a layer of each of the 3 cheeses. Add the meatballs by crumpling them on each layer. Spoon another layer of sauce over all, then another layer of noodles and another layer of each cheese. Continue to build layers, ending with a pasta layer and reserving enough sauce to cover it. Dust the top with mozzarella, and sprinkle or feather some Parmesan cheese and Italian parsley on top. Bake 30 to 40 minutes, until bubbly and light brown around the edges. Let stand 5-10 minutes before cutting and serving. Serves 6

Poutine (pronounced putsɪn) makes 4 side servings or 2 main servings 4 large russet potatoes oil for deep frying salt 2 cups beef stock 1/4 cup butter 1/4 cup flour 1 1/2 cups cheese curds 1. Peel and slice the potatoes into thick fries (at least 1 cm thick). 2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well. 3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes. 4. Remove from oil and set on paper towel. Turn the oil up to 375F. 5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour). 6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste. 7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds. 8. Ladle gravy over the fries and cheese curds.

Soak overnight in cold water... 1 qt. navy or pea beans Simmer in same water until tender (2 to 3 hr.). Drain, and save liquor. Place in 2-qt. bean pot in layers... the drained cooked beans 1 lb. salt pork (scalded, rind scraped) 2 slices onion Combine... 1/3 cup molasses 2 tsp. salt 1/3 tsp. pepper 1/2 tsp. dry mustard Pour over beans. Add just enough bean liquor to cover beans. Cover pot. Bake. Remove cover last half of baking, draw pork to top, add a little boiling water if beans seem dry. Serve hot with steaming hot Brown Bread. Temperature: 300° (slow oven). Time: Bake 8 hr. Amount: 10 servings.