Labels

main (255) dessert (163) soup (79) bread (59) sides (52) starter (49) salads (31) mixology (16) breakfast (11)

Wednesday, May 17

World’s best lasagna

Sausage, sweet Italian, casting removed, crumbed
1 pound
Beef, lean, ground
¾ pound
Shallots, minced
½ cup
Garlic, minced
3 cloves
Tomatoes, crushed
28 ounces
Tomato paste
12 ounces
Tomato sauce
13 ounces
Water
½ cup
Sugar
2 tablespoons
Fennel seeds
1 teaspoon
Italian seasonings
1 teaspoon
Salt
½ teaspoon +
½ teaspoon
Pepper, freshly ground
½ teaspoon
Parsley, freshly chopped
¼ cup +
¼ cup
Lasagna noodles, cooked
12
Cheese, ricotta
16 ounces
Egg
1 large
Cheese, mozzarella, fresh, sliced
¾ pound
Cheese, Parmesan, grated
¾ cup
  1. In a large stockpot, cook the sausage, beef, shallot, and garlic over medium heat until well browned. 
  2. Stir in the tomatoes and water. 
  3. Season with the sugar, basil, fennel, Italian seasoning, ½-teaspoon salt, pepper, and ¼-cup parsley. 
  4. Simmer, covered, for about 1 ½ hours, stirring occasionally. 
  5. In a medium bowl, combine the ricotta with the egg, ¼-cup parsley, and ½-teaspoon salt. 
  6. Preheat the oven to 375°F. 
  7. To assemble, spread 1 ½-cups meat sauce in the bottom of a 9x13 baking dish. 
  8. Arrange six noodles lengthwise over the meat sauce, and spread with half of the ricotta mixture. 
  9. Top with a third of the mozzarella slices. 
  10. Spoon 1 ½-cups meat sauce over the mozzarella, and sprinkle with ¼-cup Parmesan. 
  11. Repeat layers, and top with the remaining mozzarella and Parmesan. 
  12. Cover with foil: to prevent sticking, spray the foil with cooking spray. 
  13. Bake for 25 minutes, remove the foil, and bake an additional 25 minutes. 
  14. Cool 15 minutes before serving. 
Recipe mildly adapted from allrecipes.com.

Tuesday, May 16

Summer vegetable soup

Oil, extra-virgin olive or schmaltz
2 tablespoons +
1 tablespoon
Garlic, minced
2 tablespoons
Onion, finely chopped
1 large
Salt, kosher

Pepper, freshly ground

Stock, chicken
2 quarts
Turmeric, peeled, finely grated
1 tablespoon
Ice bath

Green beans, trimmed, cut into 1-inch lengths
¼ pound
Peas, thawed if frozen
½ cup
Beans, garbanzo, drained
15 ounces
Corn kernels
1 ear
Tomatoes, cherry, cut in half
1 cup
Lime juice, fresh
1 tablespoon
Dill, finely chopped
¼ cup
Parsley, finely chopped
¼ cup
Green onions, finely sliced
¼ cup
  1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
  2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
  3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
  4. Add the stock and turmeric, and bring to a boil. 
  5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
  6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
  7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
  8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
  9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
  10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
  11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
  12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
  13. Stir in the herbs, and serve immediately. 
Recipe mildly adapted from Food&Wine Magazine, June 2017.