February 16, 2010
White House chefs share favorite Obama family recipes

First Lady Michelle Obama launched her campaign to combat childhood obesity last week and boy, did people get moving.

E-mails started pouring in to The Bee, touting the nutritional benefits of one food or another. Recipes abounded.

martha.jpgMartha Stewart has even gotten in on the action, inviting White House Executive Chef Cristeta Comerford and Pastry Chef Bill Yosses to her show on Monday to share the recipes for some of the first family's favorite meals.

Turns out the Obamas, like many of us, are lasagna fans.

Follow the link below to get the recipes. For more about the growing epidemic of childhood obesity, check out my column in today's Living Here section.

Serves: 6
This recipe, courtesy of "The Martha Stewart Show" is by Cristeta Comerford, White House executive chef.

1 tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 (28-ounce) can plum tomatoes, crushed
1 (6-ounce) can tomato paste
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
16 cooked lasagna noodles
15 ounces low-fat ricotta or low-fat cottage cheese
3/4 cup freshly grated Parmesan cheese
1 large egg, beaten
2 pounds fresh spinach, washed, but not dried
1 pound low-fat shredded mozzarella cheese

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.

In a medium bowl, combine ricotta, 1/2 cup parmesan cheese, and egg; season with salt and pepper and set aside.

Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.

Ladle one-quarter of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add a pasta sheet, one-third of the mozzarella, one-third of the ricotta mixture, one-third of the spinach mixture and another quarter of the turkey mixture. Repeat process two more times; top with remaining sheet of past. Sprinkle remaining 1/4 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.

Let stand about 5 minutes before cutting; serve.

Serves: 6
This recipe, courtesy of "The Martha Stewart Show" is by Cristeta Comerford, White House executive chef.

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or arugula
1/2 fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
1 cup Spiced Walnuts (recipe follows)
1/2 cup White House Honey-Apple Cider Vinaigrette (recipe follows)
Coarse salt and freshly ground pepper

Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

Serves: Makes 1 cup
This recipe, courtesy of "The Martha Stewart Show" is by Cristeta Comerford, White House executive chef.

1 cup walnut halves
1/2 cup confectioners' sugar
1 teaspoon store-bought Cajun spice mix

Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. Add confectioners' sugar and cook, tossing nuts, until sugar is melted. Season with Cajun spice; remove from heat and let cool.


Serves: Makes about 1 1/2 cups
This recipe, courtesy of "The Martha Stewart Show" is by Cristeta Comerford, White House executive chef.

1/2 cup honey
1/4 cup apple cider vinegar
Juice of 1 lemon
1 shallot, minced
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

In a small bowl, whisk together honey, vinegar, lemon juice, and onion. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.

Serves: Makes One 8-inch round cake
This recipe, by White House Chef Bill Yosses, is courtesy of "The Martha Stewart Show."

Unsalted butter, for baking pan
1 large navel orange, each cut into 8 wedges
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of coarse salt
1/2 cup plain whole milk yogurt
1 teaspoon grated orange zest
1 large egg
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 cup freshly squeezed lemon juice
1/4 cup confectioners' sugar

Baked Apples, sliced (recipe below)

Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.

Bring 4 cups water to a boil in a medium saucepan. Add orange and boil for 5 minutes. Drain, refill saucepan with 4 cups water and boil again. Add orange and boil for 5 minutes.

Meanwhile, in a medium bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.

Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes. Drain and transfer orange to the bowl of a food processor along with, 1/4 cup yogurt, orange zest, egg, and honey, and vanilla. Process until well combined.

Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.

Meanwhile, in a small saucepan, whisk together lemon juice, confectioners' sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium high heat. Let boil until glaze is thickened, about 3 minutes.

Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed. Serve cake with sliced baked apples.

Cook time: 30 minutes
This recipe, by White House Chef Bill Yosses, is courtesy of "The Martha Stewart Show."

4 apples (Macoun, MacIntosh, or Granny Smith)
4 tablespoons honey, local if possible
1 vanilla bean
1/2 cup golden raisins
1 tablespoon butter

Core apples, leaving skins on. Preheat oven to 350 degrees Fahrenheit. Divide the butter between four compartments of a muffin tin and place one cored apple in each of the butter-filled compartments. Drizzle one tablespoon of honey over each apple.

Fill the hollow core of the apple with raisins, dividing the raisins equally amongst the apples. Split the vanilla bean lengthwise and cut each length in half lengthwise again. Place one vanilla bean fragment into the cored area of the apple, next to the raisins.

Bake for 30 minutes, or until soft. Remove apples from oven and cut into segments.

Serve warm next to cake and spoon the juices from the bottom of the muffin tin onto the apples.

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