Tag Archives: black forest ham

Broccoli and Black Forest Ham Spaghetti Pie

Spaghetti pie. An odd – and delicious, I might add – sounding item don’t cha think? I reckoned it would be, too, so I took the recipe I saw on foodnetwork.com and made some modifications to accommodate the edibles I had on hand. Then it was time to get to work.

After about 30 minutes of effort, I found myself with a counter covered with mixed/chopped ingredients all ready to do their job, but no vessel to do it in. The Robert Burns quote, “best-laid schemes o’ mice an’ men” came to mind. I reached into the cabinet for the springform pan and found only the ring. The bottom of the pan somehow vanished. I pulled every pot and pan out in my search with no success. I had to come up with a plan B, so I grabbed a cake pan, lined it with foil, and sprayed the foil with non-stick spray. It worked out okay in the end, but you’d make it easier on yourself if you have a springform. I still have no idea where the missing piece disappeared to and with no kids living at home to blame, what’s a girl to do? 

Serves 6-8 people (although we each had 2 large pieces. It was that good!

1 tbsp. butter

8 oz. Black Forest Ham, diced small

1.5 tsp. kosher salt, plus more for the cooking water

1 bunch broccoli (Keep the heads intact, but slice the stalks thinly)

1 pound dried spaghetti

1 ½ cups whole milk

Zest from one lemon

3 large eggs

2 egg yolks

8 oz. grated fontina

2 oz. grated Parmesan

1 tsp. black pepper

Heat oven to 425-degrees

Butter a 9-inch-springform pan and wrap the outside in aluminum foil. Place on a baking sheet.

Bring a large pot of well-salted water to a boil. Cook the broccoli for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and dunk in a bowl of ice water (blanching). Drain, squeeze the water out of the broccoli with paper towels, and chop small.

Mix the milk eggs, lemon zest, ¾ of the cheese, salt, and pepper in a large bowl.

Add the ham and broccoli and mix well.

Now add the spaghetti to your boiling water and cook until 2 minutes shy of done and very al dente (very chewy!). Drain and let cool.

Once the spaghetti is cool, add it to the egg mixture. Mix very well.

Pour the spaghetti mixture into the pan. Push down with a spatula and top with the rest of the cheese.

Bake for 35-40 minutes or until golden brown on the top and the center is set.

Cool for 10 minutes and release the ring. Serve in wedges like a pie. Enjoy!

Eat well,


“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” – Sophia Loren



Black Forest Ham, Gruyere, and Apple Tart


Sunday mornings are one of my favorite times to don the apron and get chopping. Especially during football season. I had a hankering for something crispy, salty, and sweet this morning, so a tart seemed just the thing.

I don’t know if you agree, but I feel pretty strongly that anything pork-y paired with gruyere cheese is  phenomenal, but if you add apple to the equation, you have sheer perfection.


1 sheet of frozen puff pastry

4 oz. crème fraiche

3 oz. grated emmantaler

1 oz. grated gruyere 

3 oz. diced black forest ham 

1 Honeycrisp apple, sliced thin

½ lemon

1 large shallot, minced

1 egg

Pre-heat oven to 400-degrees.


Squeeze the lemon juice over the apple slices, so they don’t brown.

Defrost the sheet of puff pastry.

Roll out the pastry dough as thinly as possible.


Use a knife to create a 1’ edge, without cutting through the dough. Make diagonal lines inside the rectangle you’ve created with the knife.


Spread the crème fraiche evenly over the inside large rectangle.

Mix the cheeses together and then spread over the crème fraiche.


Add the ham, shallots, and apple slices.

Scramble the egg in a bowl. Using a pastry brush, spread the egg wash around the edges.

Bake until the edges and the cheese are golden brown. Enjoy!

Eat well,


“A gourmet who thinks of calories is like a tart who looks at her watch.” – James Beard