INGREDIENTS
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds Portobello mushrooms
1 clove garlic, minced
1/2 cup button mushrooms
1 cup freshly ground Parmesan
DIRECTIONS
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Sunday, August 28, 2011
Sunday, August 21, 2011
Graham Nut Cluster
I saw this recipe in the latest edition of Southern Living and thought that it looked like a fun snack. And like always, it was another good one.
INGREDIENTS
6 cups honey graham cereal
1 cup honey-roasted peanuts
1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
wax paper
2 cups pretzel sticks
1 cup M n M’s
DIRECTIONS
Preheat oven to 350 degrees. Combine cereal and next 2 ingredients in a very large bowl. Melt butter in saucepan over medium heat with sugar and corn syrup. Melt through until bubbling. Poor over dry mixture. Spread in a single layer on a lightly greased cookie sheet. Bake at 350 for 10 min. Transfer to wax paper and cool. Add chocolate and pretzels.
INGREDIENTS
6 cups honey graham cereal
1 cup honey-roasted peanuts
1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
wax paper
2 cups pretzel sticks
1 cup M n M’s
DIRECTIONS
Preheat oven to 350 degrees. Combine cereal and next 2 ingredients in a very large bowl. Melt butter in saucepan over medium heat with sugar and corn syrup. Melt through until bubbling. Poor over dry mixture. Spread in a single layer on a lightly greased cookie sheet. Bake at 350 for 10 min. Transfer to wax paper and cool. Add chocolate and pretzels.
Saturday, August 13, 2011
Pasta Alle Melenzana (Eggplant Pasta)
This recipe was amazing and I’ll definitely be eating the leftovers tomorrow for lunch. So good! But beware if you try to make it. I kind of did my own thing and used less than half of the ingredients. Even with one eggplant it made a lot. I also tried to take a picture, but have you ever seen a cooked eggplant? Not very pretty, so I didn’t include it. But trust me, that a picture couldn’t do it justice.
INGREDIENTS
Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettucine
1/2 pound packaged mozzarella, cut into 1/2-cubes
1.1 pounds fresh mozzarella, cut into 1/2-cubes
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.
INGREDIENTS
Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettucine
1/2 pound packaged mozzarella, cut into 1/2-cubes
1.1 pounds fresh mozzarella, cut into 1/2-cubes
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.
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