28
stantly, 1 minute. Add the milk and 1/2 tsp salt; bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the
sauce thickens, about 8 minutes. Cover and set aside.
Turn the function dial to bake. Turn the temperature to 350°F
and preheat the oven. Spray a 7x11 inch. baking dish with
nonstick spray.
3. Spread 1 cup the white sauce on the bottom of the baking
dish; top with 3 of the noodles. Top the noodles with 1 cup
white sauce, 11/2 cups meat sauce and 2 tablespoons of Par-
mesan cheese. Repeat layering 2 more times, ending with the
meat sauce. Sprinkle with the remaining Parmesan.
4. Place the baking dish on a rack in position 1 and bake, uncov-
ered, until the filling is hot and the edges are browned and
bubbly, about 45 minutes.
ROASTED COD TAPENADE
Serves 4
Preparation Time: 15 min
Total Time: 38 min
Ingredients:
Quantity:
Cod fillets
4 (6-oz)
Olive oil
3 tbsp
Kosher salt
1 tsp
Pepper
Shallot, minced
1
Garlic clove, minced
1
Cherry tomatoes, halved
2 cups
Kalamata olives, coarsely chopped
1/3 cup
Capers
1 tbsp
Chopped fresh thyme
2 tsp
Red pepper flakes
1/4 tsp
Directions
1. Turn the function dial to convection. Turn the temperature to 425°F
and preheat the oven. Line the baking tray with foil.
2. Rub the fillets with 2 tsp oil and sprinkle with 1/2 tsp salt and
1/4 tsp pepper. Place the fillets on the baking tray in position 1
and roast until the fish is opaque throughout, 12 - 15 minutes.
3. Meanwhile, heat the remaining 2 Tbs oil in a medium skillet
over medium-high heat. Add the shallot and garlic and cook,
stirring occasionallly, until tender, 1 - 2 minutes. Add the to-
matoes, olives, capers, thyme, pepper flakes and the remain-
ing 1/2 tsp salt. Cook, stirring occasionally, until the tomatoes
are softened, about 8 minutes. Serve spooned over the cod.
JAM TART
Serves 8
Preparation Time: 15 min
Total Time: 45 min
Ingredients:
Quantity:
Unsalted butter, softened
1 cup (2 sticks)
sugar
1/2 cup + 2 tbsp
Large egg
1
Vanilla extract
1 tsp
All-purpose flour
2 1/2 cups
Salt
1 tsp
Apricot jam
12-oz jar
Lemon juice
1 tbsp
Milk
3 tbsp
Directions
1. Turn the function dial to bake. Turn the temperature to
360°F and preheat the oven.
2. With a mixer at medium speed, beat the butter and sugar
in a large bowl until blended. Increase the speed to high,
and beat until light and fluffy. Reduce the speed to medi-
um. Beat in the egg and vanilla. Stir in the flour and salt
until mixture is crumbly. Gather the dough into a ball. Di-
vide the dough into two pieces, one slightly larger than the
other. Wrap and refrigerate the smaller disk of dough.
3. Press the larger piece of dough onto the bottom and up
the sides of an 11-inch tart pan with a removable bottom.
Whisk together the jam and lemon juice in a small bowl.
Spread the jam mixture evenly over the dough.
4. On a lightly floured surface, roll out the smaller disk of
dough to a 12-inch round. Cut the round into 10 strips.
Place half of the the dough strips, 1 inch apart, across
the tart, trimming ends even with side of tart pan. Place
the remaining strips diagonally across to make a lattice
pattern. Brush the strips with milk and sprinkle with the
remaining 2 Tbs sugar.
5. Place the tart on the rack in position 2 and bake until the
crust is golden, about 35 minutes. Cool in pan on a rack at
least 30 minutes. Carefully remove side of pan from cooled
tart.
