The Open Line

The Open Line

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Recipes from April 6th

THE OPEN LINE – Saturday, April 06, 2019


1 lb asparagus, trimmed

1 sheet frozen puff pastry, thawed

Flour for dusting

1 cup each:

Fontina and grated gruyere cheese

1 tbsp minced shallot

2 large egg yolks

3 tbsp whole milk

1/8 tsp freshly ground nutmeg

Kosher salt and pepper

2 tsp extra virgin olive oil

½ tsp finely grated lemon zest

Fill large bowl with water and bring 1” water to boil.Add asparagus until crisp and tender.Cook 2 to 5 minutes depending on thickness.Drain and transfer to ice water.Drain and pat dry.Heat oven to 400 degrees.Roll out puff pastry to a 10 x 16 rectangle on floured surface.Transfer to parchment lined sheet.Bake about 12 minutes ‘til golden brown.Mix the cheeses, shallot, egg yolk, milk, nutmeg and lemon zest. Spread over the puff pastry, leaving 1” border on all sides.Take asparagus and toss with the oil, salt and pepper. Put onto the pastry puff and bake until puffy … 15 to 20 minutes.


Preheat Oven to 350

4 tbsp butter in gratin dish over medium high heat

4 lb vadalia onions cut in wedges and cook for 5 minutes.Add 1 tsp each nutmeg cayenne salt and black pepper.Add 3 tbsp white wine.Simmer 2 minutes.Whisk 1-1/4 cups half and half and 3 tbsp flour.Stir into the onions and bring to a boil.2 tbsp 1 cup panko crumbs, 2 tbsp chopped chives and salt and pepper to taste.Cover with parchment paper and bake 30 minutes.Uncover and broil for 5 minutes.


1 chicken cut up

1 to 1-1/2 cups 5% white vinegar

1 to 1-1/2 cups water to cover in pan

1 tsp mustard seed

8 to 10 whole black peppercorns

1 tbsp salt

2 tbsp sugar


Combine with enough liquid to cover.Cook until tender.Remove to container and refrigerate.

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