Chef and restaurateur Jamie Leeds has had an amazing 2016. Between the three successful locations of Hank’s Oyster Bar and opening two new concepts, Hank’s Pasta Bar and The Twisted Horn, the most important part of her life is still family. As a mother and newlywed with a baby girl on the way, Leeds shares her favorite recipes for the upcoming holidays.
This holiday season, Leeds suggests incorporating hearty seafood into your meal. Because her wife Tina is a pescatarian, the star of their holiday table is salmon cakes. The two also keep traditions from both of their families, with Mitzi’s Mushroom Stuffing courtesy of Leeds’ mom and Tina’s family favorite, the Broccoli-Onion Deluxe.
In the end that’s what the holidays are all about—bringing together family, food, love, and joy.
Portion into 3 ounces. Shape each as a cake and cover with breadcrumbs all around to keep the food from sticking together.
Preheat the oven to 350. Cut up fresh broccoli and cook as directed and drain. Cook onions in boiling salted water until tender and drain. In a saucepan, melt half of the butter or margarine. Blend in the flour, salt, and a dash pepper, and then add milk. Stir constantly until thickened and bubbly, reduce heat, and blend in cream cheese until smooth. Place vegetables in a 1 to 2 quart casserole pan, pour sauce mixture over vegetables, and mix lightly. Top with American cheese. Melt the remaining butter and toss with the bread crumbs and sprinkle them on top of the casserole. Bake at 350 until heated through, about 40 – 45 minutes.