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Snake River Farms Kurobuta Ham and Broccoli CasseroleAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Serves 8 For the Cheddar sauce: 1 cup chicken stock 1 cup ½ and ½ 3 Tbs. Butter ½ yellow onion fine diced 2 stalks celery fine diced 3 Tbs. Flour 1 cup shredded cheddar cheese Method: in a 2-quart saucepan heat the butter and sauté the celery and onion. In another saucepan heat the stock and ½ and ½. Once the celery and onion are soft and translucent stir in the flour and continue to cook over medium heat stirring frequently for two minutes. Whisk in the warmed stock and half-and-half and whisk for one minute over heat then whisk in the cheddar cheese and continue to whisk until it is melted. Set the sauce aside till ready to use. For the casserole 1 cup diced Snake River Farms Kurobuta ham (1/2 inch diced) 1-cup broccoli (chopped) 3 cups penne pasta (cooked, chilled and lightly oiled) Prepared cheddar cheese sauce ½ cup shredded cheddar cheese Method: Preheat oven to 350 degrees. In a large bowl toss all ingredients except the cheddar cheese in a bowl. Pour the mixture into an 8 by 14 class or ceramic baking dish. Sprinkle the cheese over the casserole and bake for 25 minutes or until the top begins to brow. Allow to sit for five minutes prior to serving. |
