Squash Rockafeller Recipes

SQUASH ROCKEFELLER

Steps:

• preheat the oven to 350 farenhite.
• cut the squash in half lengthwise. steam in 1/2 inch water, covered, on the stove or in the microwave, until almost tender. cool slightly, and scoop out the pulp, being careful not to break the shell; discard the pulp.
• cook the spinach according to the package directions; drain well.
• in a skillet coated with nonstick cooking spray, sauté the green onions, parsley, celery & garlic in the margarine until tender. combine with the spinach, bread crumbs, hot pepper sauce & salt and pepper mixing well.
• stuff the squash shell with the mixture. bake for 20 minutes, or until well-heated. serve warm.

SQUASH ROCKAFELLER

Steps:

• Squash preparation: Split squash sideways. Hollow each squash by removing the seeds. Boil the squash for four minutes. Remove squash from boiling water and set aside. Mix margarine, bread crumbs, garlic, cheese and anisette together in a mixing bowl. Fold spinach and scallions in to the mix and blend by hand. Stuff squash with spinach mixture. Bake in 350 degree oven for about 20 min. or until hot in center. Alternatively, you can microwave for 1-2 min. Top with optional Hollandaise sauce and serve.

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

ROASTED ROCKFISH ROCKEFELLER

Steps:

• Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
• To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
• Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
• Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
• Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
• Deep-fry the fennel flames.