roasted vegetable lasagna

I am truly predictable.  About 23 years ago, a friend of mine (who was my boss at the time) taught me how to knit.  She was incredible and made the most unique sweaters, dresses, scarves, hats in the most unusual yarns.  They were truly phenomenal.  I have always been envious of creative people and she was no exception.  So, we decided on a project and we picked out cool yarn, cool needles, cool books with cool patterns of cool projects, cool bag to hold the cool yarn,  cool needles and cool books, and started on my sweater.

My mentor guided me along the way and anytime I had a problem, she was there with a solution. If I made the wrong stitch, she unstitched it and showed me what to do.  It was a perfect scenario.  Apparently, my husband had a little less faith in me and made a bet with her that I wouldn’t finish the sweater, not even a time limit.  We were determined to prove him wrong.

The first few weeks, I knitted like a fiend – lunch breaks, after work, doctor’s waiting rooms, dentist’s waiting rooms, sporting events, social events, car rides – you get the picture.  I got the first half the sweater done in about 3-4 weeks and it was PERFECT  nice.  My friend and I were pretty proud of my progress.  On to the second half . . .

I started out as feverishly as I did on the first half and then it happened.

I don’t recall the exact moment, where I was or why.   But just like that – I completely lost interest in knitting.  I put my cool yarn, cool needles, cool books and cool sweater half in the cool bag and put them in the closet, never to knit again.  It was like I had a horrific experience involving knitting needles and out-of-control skeins of yarn.  Wow – I pulled “skein” out of nowhere.

My husband obviously knew me pretty well.  I always have good intentions, but I get bored oh so easily.  I’m guess we should be surprised that we have been married 31 years!!!!

So what’s the point of this story?  My blogging seems to have run the same course.  After feverishly posting recipes, I got bored a bit.  I thought I should post 3-5 recipes a week, which was crazy, so now, I’ve decided to just post when I feel like it.

We have been trying to go meatless at least two days a week, so this was one of my concoctions, which actually turned out pretty good.  Roasting the vegetables prior to assembling the lasagna provided such a rich flavor – especially the roasted garlic.

• 3 medium zucchini – cut lengthwise and into 1/3 inch slices

• 3 carrots – cut int 1/3 inch slices

• 1 pound cremini mushrooms – halved

• 1 red bell pepper – quartered and seeded

• 2-4 tablespoons olive oil

• pepper and salt

• 2 garlic cloves – whole

• 1 garlic cloves – minced

• 3 tablespoons unsalted butter

• 1/4 cups all-purpose flour

• 3 1/2 cups whole milk

• 4 ounces italian fontina – grated

• 1/2 cup parmagiano reggiano – grated

• 3 tablespoons basil – finely chopped

• 9 lasagna noodles – no boil

Preheat oven to 425 degrees

Brush two large baking pans with 1 tablespoon olive oil (total), arrange zucchini, mushrooms and two whole garlic cloves on one pan and carrots and red pepper on the second pan.

Brush with remaining olive oil and sprinkle with salt and pepper and roast about 15 minutes, switching pans halfway through

Remove zucchini and mushrooms

Turn peppers and roast peppers and carrots an additional 10 minutes and remove from oven

Transfer peppers to bowl and cover and let stand 10 minutes before peeling.

After all the vegetables cooked, I chopped them up a bit before preparing the lasagna.

While vegetables roast, cook minced garlic in butter in a 2 quart saucepan over moderate heat

whisking frequently about 30 seconds

Whisk in flour and cook, constantly whisking, about two minutes

Slowly add milk and a steady stream, whisking constantly and bring to boil

Reduce heat and simmer, whisking frequently about eight minutes

Sauce will thicken slightly when it first comes to a boil. Remove from heat and cool about 10 minutes, stirring occasionally

Stir in cheeses, basil and ½ teaspoon of salt

Soak noodles in hot water just until pliable – about 8-10 minutes

Spread 2/3 cups sauce in a 8 x 8 inch baking dish

Drain one noodle at a time on a clean kitchen towel and place three noodles overlapping a bit over the sauce

Top with half of the veggies, then more sauce

Continue with another layer of noodles, rest of  veggies and another layer of noodles and top with the rest of the sauce and a little Parmesan.

Notice the peppers?  That’s my side – my husband doesn’t like peppers!!

Bake for 35-40 minutes until golden brown

Four servings

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Lasagna

Lasagna

It was Greek lasagna last time, so it’s time for Lasagna – Italian style!!!  Lasagna was a staple growing up and there are many recipes available.  I believe if you are going to go make lasagna, do it right, which means making your own sauce (preferably ahead of time so the flavors have time to blend).  It means using noodles that you cook and not use right out of the box.  It means using the best ingredients possible, including grating good Mozzarella.  All those things add up to a terrific lasagna and shortcuts equal shortcomings.  It’s not difficult, just requires a little forethought and preparation. This recipe will yield extra sauce, which I like to freeze have it ready for a weekday meal over ravioli.

Sauce

• 2 tablespoon olive oil
• 2 cups onion (chopped)
• 1 tablespoon sugar
• 3 tablespoons garlic (minced)
• 1 pound ground beef
• 1 pound Italian sausage (casings removed) I used sweet and hot
• 2 cans (28 oz) crushed tomatoes with juice
• ½ cup tomato paste
• ½ cup chopped fresh basil (I used 1/4 cup dried basil)
• 2 tablespoons brown sugar
• 2 tablespoons dried oregano
• 2 bay leaves
• 1 teaspoon crushed red pepper

Noodles

• 10 – 15 lasagna noodles – cook about 7 minutes

Cheese mixture

• 2 15 oz containers of ricotta cheese
• 1 ½ cups Parmesan cheese
• 2 large eggs
• 5 cups Mozzarella Cheese (about 1 ½ lbs)

Preheat oven to 350 degrees (unless you are preparing it ahead of time)

Sauce

Heat oil in heavy large saucepan over medium heat. Add onions and garlic and cook about 12 minutes until soft.

Add ground beef and sausage and saute until cooked through, breaking up meat with back of spoon – about five minutes.

Add remaining “sauce” ingredients.

Cover and simmer for about 30 minutes. Discard bay leaves.

Noodles

Cook noodles in large pot of boiling salted water. Drain and rinse with cold water. Place on parchment paper and pat dry.

Cheese Mixture

Combine ricotta, 3/4 cup Parmesan and season with salt and pepper. Mix in eggs.

Spread ½ – 3/4 cup sauce on bottom of 13×9 inch lasagna pan.

Place 5-6 noodles (overlapping to fill).

Spread half of ricotta mixture over noodles.

Sprinkle 2 cups of Mozzarella cheese evenly over ricotta.

Spoon 1 ½ – 2 cups sauce over cheese – spreading to cover evenly.

Repeat layering, noodles, ricotta mixture, Mozzarella cheese, and sauce.

On top sprinkle remaining Mozzarella cheese and remaining Parmesan cheese on top.

You can prepare ahead of time.

Cover tightly with plastic wrap, and then foil. Refrigerate.

Cover with foil and bake 40 minutes. Uncover and bake an additional 40 minutes.

Let stand for 15 minutes before serving.

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Pastitsio

Pastitsio

Lasagna is the ultimate comfort food — what’s not to love about layers of pasta, cheese and meat sauce?   This is the Greek version of lasagna, and the preparation is a little quicker.  It is traditionally made with lamb, but we prefer it with ground beef.  No need to get your eyes checked or glasses cleaned - the pictures are terrible!!!   During the process, I dropped my camera and had trouble focusing with the temporary replacement!!   Obviously my apptitude for  photography is lacking.  Now I have something else to master, in addition to pie crust!! 

• 1 pound macaroni
• 1 1/2 pounds ground lamb or ground beef
• 8-10 ounces tomato sauce (more if you like it saucier)
• 1 pint milk
• 1 stick butter
• 6 eggs (divided)
• 2-3 cups grated Parmesan cheese

Preheat oven to 350 degrees

Prepare macaroni and drain.  Mix into macaroni 2 beaten eggs and 1 cup grated Parmesan cheese.

Brown onions and grond beef (or lamb) – drain well.  Add tomato sauce and mix together.  Set aside.

Melt butter in saucepan and add flour and mix.  Slowly add milk while whisking and cook until thickened (consistency of a white sauce).  Cool and mix in 4 beaten eggs.

Layer half the macaroni in a 13×9 inch baking dish.  Sprinkle half of the remaining grated cheese.

Exhibit 1 – out of focus!!

Layer meat mixture on top.

Exhibit 2 – still out of focus!!

Layer remaining macaroni and sprinkle remaining cheese.

Wow – now I’m getting dizzy trying to focus.

Top with white sauce.

Bake for 1 hour.

Let stand for 10 minutes before cutting.

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Aunt Kay’s Sunday Supper – Italian Style

Aunt Kay’s Sunday Supper – Italian Style

Adapted from Cooks Illustrated and Aunt Kay

When I saw a recipe in Cooks Illustrated called Italian Meat Sauce Sunday Gravy, it brought me back 30 years, sitting in my Aunt Kay’s kitchen in Philadelphia witnessing her Sunday Supper.  She would make this tomato sauce with a melange of meats simmering all day filling the house with an incredible aroma.  After patiently waiting for what seemed like days, when dinner time finally arrived, we would all gather in her small dining room, elbows touching, with a feast that could feed the entire South Philly neighborhood.  I remember all my relatives speaking Italian with gusto (and their hands), envious of this talent even to this day.  My four quarters of Italian at UCLA did not make me the conversationalist I had envisioned, however I could conjugate many verbs after those four quarters.  Sorry for the digression.. . back to dinner.  The recipe in Cooks Illustrated had all the elements of Aunt Kay’s masterpieces, however it included an important element – - instructions!!!.  I did have an old piece of paper with her scribbling spattered with tomato sauce,  but had never been able to recreate it.   I made some minor changes to the Cooks Illustrated recipe, using some of my Aunt Kay’s suggestions, and the result was incredible.   I still miss the company of those old Sunday Suppers, but I felt like Aunt Kay is with me when I was toiling over this recipe.  I only wish she was here to enjoy it with our family.

Sauce

• 2 tablespoons olive oil
• 1/2 rack of baby back ribs – cut into 2 rib sections
• salt and pepper
• 1 pound hot Italian sausage
• 2 onions – chopped
• 1 1/4 teaspoons dried oregano
• 3 tablespoons tomato paste
• 4 garlic cloves – pressed
• 2 28 oz cans of crushed tomatoes
• 2/3 cup beef broth
• 1/4 cup fresh basil chopped

Meatballs

• 2 slices hearty white bread – crusts removed and cut into ½ inch cubes
• ½ cup buttermilk
• 1/4 cup fresh parsley – chopped
• 2 medium garlic cloves – pressed
• 1 large egg yolk
• ½ teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 pound ground beef or ground beef/veal/pork combo
• 1/2 cup grated Parmesan cheese
• ½ cup olive oil

• 1 p0und spaghetti, fettucine or linquini

Sauce

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking.

Pat ribs dry and season with salt and pepper. Add ribs to pot and brown on both sides – 5-7 minutes total. Transfer ribs to large plate.

After ribs are done, brown sausage on all sides – 5-7 minutes total. Transfer to plate with ribs.

Reduce heat to medium and add onion and oregano – cook, stirring occasionally until beginning to brown – about 5 minutes.

Add tomato paste and cook and stir constantly for about 3 minutes until very dark. Stir in garlic and cook until fragrant – about 30 seconds.

Add crushed tomatoes and broth, scraping any brown bits. Return ribs and sausage to pot and bring to simmer,

cover and transfer to oven and cook for 2 ½ hours.  While cooking, make meatballs.

Meatballs

Combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, pepper and red pepper flakes in medium bowl and. . .

mash with fork until no bread chunks remain.

Add cheese and mix with hands until thoroughly combined.

Roll into 12 balls and transfer to plate and cover with plastic.  Refrigerate until read to use.

When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering.

Add meatballs and cook until well browned on all sides – about 5-7 minutes.

Transfer to paper towels to drain.  Remove sauce from oven and skimfat off top with large spoon.

Transfer meatballs to sauce and gently submerge in sauce.  Cover and return about 15 minutes and cook about 20 minutes.

Cook pasta and drain, reserving 1/2 cup cooking water.  Put pasta back in pot after draining.

Transfer meatballs, ribs and sausage to serving platter and cut sausages in half. Stir basil into sauce and add salt/pepper to taste.  Toss pasta with 1 cup sauce and reserved cooking water so it lightly coats pasta.

Serve pasta with remaining sauce and meat platter.

Serves 6-8

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Comfort Food 101 – Macaroni and Cheese

Macaroni and Cheese

Adapted from Ina Garten

Is there anything more comforting than a wonderul hot bubbly macaroni and cheese straight from the oven?   I didn’t think so.   I think everyone developed a love for macaroni and cheese as a toddler.   After all, most kids start out loving plain pasta with butter and then take the next step to that creamy mac and cheese from the “blue box.”    After that, we realize there are two “players” in the mac and cheese arena.  Those who insist on the ”blue box” version of their childhood and those who like it less saucy with a crusty top.  Obviously we prefer the latter!!!  I have made this with tomatoes (which is included in the original recipe – sliced on top before the breadcrumb layer), and I have added cooked ham, peas, bacon and other stuff, but my favorite is plain old fashioned unadorned macaroni and cheese.  This is a keeper!!!

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni
• 1 quart milk
• 8 tablespoons unsalted butter – divided
• ½ cup all purpose flour
• 12 ounces Gruyere – grated (4 cups)
• 8 ounces Cheddar Cheese – grated (2 cups)
• ½ teaspoon ground nutmeg
• 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

 

While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. . .

and coats the back of a wooden spoon. 

Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.

Add the cooked macaroni and stir well.

Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Creamy Parmesan Orzo

Creamy Parmesan Orzo

Adapted from Giada de Laurentiis

This is the perfect side dish with the Parmesan Chicken which is posted today as well.  I usually, well OK sometimes,  have homemade chicken stock on hand, but when I don’t, a low sodium chicken broth will do. It is important to toast the orzo prior to adding the stock and water.  It does make a difference in the taste and texture.

• 2 tablespoons unsalted butter (divided)
• 1 cup orzo
• 1 1/4 cup chicken stock
• 1 1/4 cup water
• 1/4 cup Parmesan cheese
• 1 teaspoon chopped basil
• salt/pepper

In a sauce pan or saucier, heat one tablespoon of butter over medium high heat.  Add orzo and toast for three minutes stirring constantly. Add stock and water and bring to boil. Reduce heat and simmer until orzo absorbs liquid – about 15-20 minutes.

Once the stock and water is absorbed, take off heat.

Add Parmesan cheese, salt, pepper and remaining butter.  Stir until creamy.

Sprinkle with chopped basil.  Serves four.

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