Gluten and Wheat Free Lasagna!!!

Yes that's right, gluten and wheat free lasagna!!!
I made lasagna tonight for dinner and I decided to use Debole's Rice Lasagna Noodles. It was delicious. I'm so happy to have found these noodles and to be able to offer a WF/GF lasagna. I offer a wide range of lasagnas; white, red, pesto, cheese, meat... For prices and options look at Delivered Delights.
Now I have to practice the baked penne and macaroni and cheese!!!

Afternoon Tea

I became obsessed with the idea of an afternoon tea when planning our wedding. We had an afternoon wedding, late for lunch and early for dinner. We stayed on time and budget by having an afternoon tea. This is a great way to have a get together on a reasonable budget. The little sandwiches, cheeses, savory bites and sweets pack a powerful punch. They have intense flavors, great presentation and simple elegance. Whether planning a shower, wedding or casual get together, this can be the way to go. I have put together a menu of my favorites, take a look and plan your next party!**

Tea Sandwiches 36 pieces
Smoked Salmon on Marbled Rye with Cucumber and Lemon Dill Cream Cheese...$55
Roasted Turkey on Cinnamon Raisin Bread with Cream Cheese Butter...$50
Roast Beef Pinwheels with Garlic Herb Cream Cheese...$45
Roasted Peppers and Provolone on Sourdough with Olive Cream Cheese...$50
Pear and Walnut Cheese Pinwheels...$45
Zucchini Bread with Honey Cream Cheese...$35
Black Forest Ham with Honey Mustard on a Buttermilk Biscuit...$60
Sharp Cheddar with Mango Chutney on a Buttermilk Biscuit...$45
Prosciutto with Fig Preserves on White Pullman...$55

Curried Chicken on a Croissant...$60

Savory Bites 36 pieces

Mini Vegetable and Cheese Quiche...$40
Blue Cheese Stuffed Endive...$45
Spinach and Prosciutto Palmiers...$50
Parmesan Cheese Straws with Olive Tapenade...$45
Assorted Cheese Short breads...$35
Smoked Cheese Triangles, Pecan Cheddar and Parmesan Cracked Pepper
Quiche Lorraine Squares...$35 (36 pieces)

Dessert Platters 36 pieces
Assorted Fruit Bars...$45
Lemon Bars, Date Bars, Raspberry Crumb Bars and Blueberry Crumb Bars
Assorted Sliced Breads...$30
Pumpkin, Zucchini, Banana and Apple
Assorted Cookies...$35
Oatmeal Raisin, Peanut Butter, Chocolate Chip and Chocolate Shortbread
Assorted Tea Scones...$40
Raisin, Ginger Almond, Cranberry Walnut and Cheddar Dill
Assorted Brownies...$45
Classic, Chocolate Walnut, Chocolate White Chocolate Chip and Cream Cheese

Other Delights 8-10 servings
Lemon Tart…$20
Chocolate and Cinnamon Cake…$32
Passion Cake…$36
Sour Cream Coffee Cake...$32
Assorted Local Cheeses with Crackers...$45

(Please specify whether you like blue cheese!)

It is not to late to place your orders for Easter. Take a look at Delivered Delights or Afternoon Tea. I will be delivering these orders Saturday April 11th.

Orders must be in by Monday April 6th!!!

Email Alexa at alexacdrc@aol.com!!!

**For delivery information please see Delivered Delights.

Vegetarian Chili for a Party

This yummy chili recipe will make enough to feed an army of friends or great for freezing. I used canned tomatoes, but this would be a wonderful way to use the summer's abundance of tomatoes and peppers.

Black Bean and Sweet Potato Chili
Yield: 20-22 quarts

3-4 T Canola Oil
4 medium Spanish onions, small diced
1 head of garlic, minced
4 jalapenos, minced
6 green peppers, small diced (Any color you like, green were on sale this week!)
8 sweet potatoes, medium diced
8, 28oz cans whole tomatoes (I like Muir Glen!)
6 cups water (Use the cans to get all tomato residue.)
½ cup chili powder (I like Frontier salt-free!)
8 cups dried black beans or 20 cups canned

1. Soak and cook beans as described in the White Bean Gratin recipe.
2. Sauté onions and garlic in oil, cook till translucent and slightly caramelized. Add peppers and sauté until soft.
3. Add sweet potatoes and sauté a few minutes more.
4. Add tomatoes, breaking them up with your hands leaving them chunky. Add all juice from tomatoes and the water.
5. Stir in chili powder and bring to a simmer cook until sweet potatoes are tender. Add black beans and simmer until desired consistency.
6. Garnish with cilantro, cheese, sour cream or your favorite topping.

White Bean Gratin

I have promised to share this recipe since New Years! Because of the long wait I have provided two. Enjoy!!!

Classic White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
2 T butter
2 T extra virgin olive oil
1 1/2 pounds white navy beans, dried
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans overnight.
2. Drain and rinse beans. Then put beans in stockpot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow cooling in the pot liquor*.
3. While beans cook prepare the onions and garlic. Sauté over medium heat in butter and olive oil until onions are translucent and garlic aromatic.
4. Drain beans, making sure to save at least 4 cups of the pot liquor*. Add beans to the garlic and onions. Add enough pot liquor so the beans stay most during cooking and almost creamy texture is obtained.
5. Pour mixture in to baking dish.
6. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.


Vegetable White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
6 carrots, small diced
3 bags baby spinach or regular spinach stems removed
2 T butter
2 T extra virgin olive oil
1/2 pound white navy beans, dried
1 qt favorite tomato sauce (I used my own canned spicy pink Brandywine sauce!)
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans over night.
2. Drain and rinse beans. Then put beans in stock pot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow them to cool in the pot liquor*.
3. While beans cook prepare the onions, garlic, spinach and carrots. Sauté over medium heat onions, garlic as in the classic gratin adding the carrots near the end. Add ½ cup of water once onions are translucent and garlic aromatic. Once simmering, add the spinach and cover. Cook until spinach is wilted.
4. Drain beans and add to the vegetable mixture. Stir in the tomato sauce.
Pour mixture into the baking dish.
5. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.

*pot liquor or pot likker refers to the liquid resulting from the cooking of meat or vegetables.

Delivered Delights

Alexa Carlson Catering is now offering
Delivered Delights…Entrées, Sides, Soups, Salads and More!!!

All items made to order using local, natural and organic ingredients.

SPRING FLING SPECIAL!!!
From March 1st through June 1st
FREE DELIVERY!!!

We deliver to homes within 20 miles of Deep River, CT each Thursday for all orders received by midnight on the Monday of that week. A confirmation email will be sent Tuesday.

A $50 minimum per order is required. All orders must be paid COD.

Please order via email: alexacdrc@aol.com.

Special orders available upon request please call
(860)227-6683.


Casseroles (serves 8-10 people) Great for Freezing!
Meat Lasagna…$45
Chicken and Spinach Lasagna…$45
White Pesto Lasagna…$32
Cheese Lasagna…$30
Baked Penne with Ricotta…$20
Baked Beef Burritos…$45
Baked Chicken Burritos…$35
Baked Bean Burritos…$20
White Bean Gratin…$20
Baked Macaroni and Cheese…$20
Dad’s Classic Meatloaf…$30
Barbecue Turkey Meatloaf…$25
Alexa’s Sheppard’s Pie…$45

Half and quarter size portions are available upon request.

Meats (prices per person or otherwise noted)

Split Roasted Chicken…$10/half

Split Roasted Duck…$18/half
Broiled Salmon (organic or wild caught)…$10
Turkey Meatballs and Chicken Sausage in Marinara…$6
Sausage with Peppers and Caramelized Onions…$6
Grilled Butter-flied Leg of Lamb…$8

Sides (prices per person)
Haricots Verts with Caramelized Shallots…$4
Maple Glazed Carrots…$3
Roasted Winter Vegetables -or- Grilled Summer Vegetables…$4
Sautéed Artichokes, Red Onions and Garlic…$4
Parmesan and Sage Polenta Triangles…$3
Roasted Fingering Potatoes…$3
Mashed Potatoes…$2
Oven Roasted Potatoes with Sweet Paprika…$2

Soup, Chili and Chowder (prices per quart)
Beef Chili…$12
Turkey Chili…$10
White Chicken Chili…$10
Clam Chowder…$12
Carrot Ginger…$6
Mushroom Bisque…$8
Corn Chowder with Turkey Sausage…$10

Quiche (nine inch/eight slices)
Smoked Salmon, Caramelized Onions and Spinach…$22
Lorraine…$18
Spinach, Tomato and Feta…$18
Mushroom and Caramelized Onions…$16

Green Salads (prices per person)
Baby Spinach with Blue Cheese, Mushrooms, Toasted Pecans and Red Wine Vinaigrette…$4
Field Greens with Toasted Walnuts, Cranberries, Goat Cheese and Balsamic Vinaigrette…$4
Classic Caesar Salad…$3

Pasta Salads (one pound minimum)
Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6/pound
Spinach and Egg Fettuccini with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta Cheese and Dill…$7/pound
Salsa Pasta Salad with Black Beans, Red Peppers, Cilantro and Roasted Corn…$7/pound

Potato Salads (one pound minimum)
Red Skins with Shallots and Creamy Dill dressing…$4/pound
Roasted Fingerling Potatoes with Red Onion, Calamata Olives, Flat Leaf Parsley and Whole Grain Mustard Vinaigrette…$6/pound
Southwest Potato Salad…$6/pound

Other Salads (one pound minimum)
Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7/pound
Broccoli Salad with Raisins, Peanuts and Sweet Red Wine Dressing…$6
Organic Wheat Berry Salad with Oranges, Pomegranates and Currants (seasonal)…$6/pound
Organic Curried Couscous with Currants, Golden Raisins, Toasted Almond, Carrots and Scallions…$6/pound

Lunch Salads (one pound minimum)
Tuscan Tuna Salad…$6/pound
Organic Salmon Salad…$8/pound
Curried Egg Salad -or- Tarragon Egg Salad…$5/pound
Curried Chicken Salad…$8/pound
Tarragon Chicken Salad…$8 /pound
Classic Chicken Salad…$6/pound
Classic Tuna Salad…$5/pound
Classic Egg Salad…$4/pound

Salad Dressing

I always seem to be the one bringing the salad and this simple start to the meal is always a hit. I make my own salad dressing, toast some nuts and rummage through the cheese drawer. Friends are always asking about the dressing and I think to myself it's only a few ingredients, it's so easy. The traditional ratio for salad dressing is 3:1, meaning 3 cups of oil for 1 cup of vinegar. That's a whole lot of oil! Not only does this weigh your healthy salad down, but can hide the subtle flavor of the greens. I like to go by taste! If you are using a sweeter acid like balsamic, citrus juices, rice wine vinegar... I would use only a few tablespoons of a very good oil. I like Zoe Organic Extra Virgin Olive Oil, but I also love walnut, almond, truffle and toasted sesame oil, just to name a few. To make your greens even tastier add a little something for sweetness and crunch. You can use anything! I love celery root, fennel, cranberries, strawberries, blueberries, raisins, toasted almonds, pine nuts and cheese...
Cheese is full of unlimited possibilities. A great cheese adds character to any meal, 1st course to the last. There are great local cheeses from Cato Corner Farm and Beaver Brook Farm, just to name a few. There are foodie books galore and of course the Internet to find local farms. Make a day of traveling around your state and tasting what your local artisans have to offer. For example right down the street from Cato Corner is Priam Vineyard, they have wine tastings and a farmer's market during the summer months. Beaver Brook is located near Ashlawn Farm, Four Mile River Farm, Scott's Yankee Farmer and White Gate Farm. For many of us this all day shopping isn't practical. However, Fromage in Old Saybrook offers a wide selection of cheeses and specialty items for your pantry.
Aside from yummy cheese, tasty tidbits and a simple vinaigrette. The greens have to be the best. Being the foundation of the salad they have to be fresh and have great flavor. We buy ours from White Gate Farm in East Lyme. Yes, they have greens this time of year. The last batch of greens I bought for salad was mache and arugula. They also have great mustard greens, two kinds of watercress, and a gourmet salad blend. Their selection does change regularly, but they are great at sending weekly updates via email.

Simple Vinaigrette

1/2 cup White Wine Vinegar

1t Honey, Three Sisters Farm

1t Organic Dijon mustard

kosher salt and fresh cracked pepper, to taste

4T Zoe's Organic Extra Virgin Olive Oil

Whisk together and enjoy.

This makes enough for a few days!