Homemade Pasta Lasagna

One of our favorite places for authentic brick oven pizza makes a wonderful single serving of lasagna that Beep and I always order along side our metro Regina Margarita. I decide to attempt this lighter version of the layered dish at home. The recipe has four basic components: bolognese, pasta, cheese, and sauce. It turned out great! I made a full pan. The homemade pasta, makes all the difference. I completed each step over a period of days, so it wasn't an overwhelming amount of preparation. I started with the meat filling two days ahead, mixed, rolled and cooked the pasta one day in advance then mixed the cheese filling, assembled the morning of the third day, then relied on my completely competent sister-in-law and husband to finish the cooking.

 

INGREDIENTS:

MEAT FILLING:
A slightly shorter version of my traditional bolognese, which can be found on this blog.
2 T. olive oil
1-2 carrots, minced
1-2 celery ribs, minced
1/2 small yellow onion, minced
1-2 garlic cloves minced or crushed
1/2 Pound Veal, ground
1/2 Pound Beef, ground
1/2 cup tomato puree or sauce
1/4 cup cream
2 tsp. Italian seasoning, I use Penzey's
Salt & Pepper to taste
Pinch of Sugar, opptional

HOMEMADE PASTA SHEETS:
See blog recipe, roll to seven setting and cut into strips to fit your baking dish. Boil until Al dente and store in refrigerator until ready to assemble. If you mix the entire pasta recipe you will have enough to do more than one lasagna or cut extra pasta to cook as regular noodles. I rolled my sheets first and once I knew I had enough for 3 layers to fit my baking dish, I rolled and cut the remaining pasta into angel hair for the kids.

CHEESE FILLING:
8 oz. Whole milk Ricotta cheese
1/4 C cream
1 Large whole egg
1/4 C Parmesan cheese
a few grates of fresh nutmeg

SAUCE:
I use Alessi smooth jarred sauce, it is one of the best!

Freshly grated Parmesan for the top.

PREPARATION:

Prepare your meat filling a day or two in advance. In a medium sauce pan over medium heat, saute the veggies in olive oil until translucent and slightly caramelized. Season with Italian seasoning. Add both meats to the pan and cook until completely browned. The final product you want is a meat sauce that melts together, break up the meat as it cooks, so all of the veggies and meat become incorporated. Stir in tomato sauce, allow to cook 2 minutes. Pour in cream and simmer until almost all the liquid is absorbed, mixing and pressing down on the contents of the pan to "marry" all the ingredients of the sauce. Taste and add additional seasonings or tomato sauce and sugar if needed. Cool, refrigerate airtight until ready to assemble.

See pasta blog entry to prepare the pasta. Can be prepared and boiled the day before.

Final Assembly, should occur the day you plan to cook the dish. Coat baking dish with non-stick spray, place a layer of pasta sheets to cover the bottom of the baking dish. Next, spread all of the meat filling over the pasta to create an even layer. Top with a second layer of pasta sheets. In a large bowl, mix together ingredients for the cheese layer and spread it over the second pasta layer. Top with a third layer of pasta.

At this stage, I covered with foil and placed the baking dish in the refrigerator. We had a volleyball tournament and I knew it would be a long day. If you are going directly into the oven at this stage, preheat to 350 degrees and pour jarred sauce over the top of the lasagna, cover with foil and bake 30-45 minutes, until bubbly. Remove foil for the final 10 minutes of baking and sprinkle top with Parmesan cheese.
Allow to rest 5 minutes, cut and serve.

If you are baking later in the day, hold off on the sauce. Refrigerate until ready to bake, remove from the refrigerator and allow to come to room temperature while the oven is preheating. Top with jarred sauce, recover with foil and bake as instructed above.

Brisket Pita

Toasted Pita Sandwiches are a big favorite of our family! It started with my husband and a local restaurant in his home town of Fort Lauderdale, they served a variety of sandwiches in toasted pita halves. I will list a few of our favorite variations. Perfect for kiddos on the go, all the ingredients are contained in the crunchy pocket of goodness! I also make my own pita bread now, it is decidedly more delicious than the store bought pita, and surprisingly easy to make once you do it a couple of times. Come on, you know you love your family enough to make it from scratch! No pressure. For this one, I must confess, I cheated and used pita from the market. We had leftover brisket, add your favorite cheese, condiment and toast away.
I do pre-toast the pita prior to adding my fillings, then place the entire prepared sandwich into the toaster. I have handy little holders on my Dualit that make it easy to fit the pita into the machine. If you are afraid of your sandwich getting stuck, you can also toast in the oven or on a griddle. WARNING: filling will be hot!

 

PREPARATION:
Get all ingredients for your sandwich ready.
Slice Pita Pocket in half
Toast each half just slightly, 1 minute or less, just so it will open easily
Pre-heat any ingredients if needed (tomato sauce, meats)
Spread any condiment onto one side of the pita interior
Stuff fillngs into the pocket
Toast until warm, crunchy and filling is desired temperature 1-2 minutes

Chicken or Tuna Salad Melt
Choose your favorite filling and a slice of American cheese, toast away!


Roman Cheese
Tomato sauce with shredded mozzarella and or provolone cheese. I pre-heat the tomato sauce on this one, no one wants cold sauce. Add some leftover sliced meatball or Italian sausage. YUM!

Ham, Mushroom & Swiss
Bo's favorite . . . I saute some sliced mushrooms, heat the ham a little in the same pan. Then spread a little mayo on the pita add the fillings with a slice of Swiss, and he is in heaven.

Come up with your own and pass them along!

Grilled PB&J

Thank You Mrs. Finley, 6th grade home economics!!! One of our very first lessons in step by step preparation and cooking. I never knew a simple 4 ingredient sandwich could have so many steps. We were required to write out a supply list, ingredients and kitchen tools, timeline and person responsible for each task, ultimately the actual cooking, then consumption and clean up. No detail was left undocumented. I had learned to cook from my mom and dad, but this is where I learned to plan to cook. I had no idea Mrs. Finley would serve me so well.
One lesson I will never forget. . . when given the option during our bacon and scrambled egg class we could cook the eggs in the left over bacon grease or start fresh with butter. Well, my team decided to go with the bacon grease and needless to say our grade suffered for the color the grease imparted to our eggs. I will never make that mistake again, I have been a butter girl ever since!
The grilled PB&J is a decadent treat. One of Beep's favorites. He has always enjoyed the toasted PB&J, but this takes it to another level!!!! Perfectly paired with an icy cold glass of milk, enjoy.

INGREDIENTS:
2-4 Slices of your favorite bread
Peanut butter
Your favorite flavor of jelly or jam
butter, soft and spreadable
Cold milk



PREPARATION:

Heat your griddle or pan to medium high heat. Spread butter on one side of bread and place it face down on the hot surface. Spread peanut butter and jelly on another slice of bread and place it on top of the first slice. Butter the second slice of bread and get ready for the flip. Allow to cook until golden toasty brown, flip and cook on the second side. When perfectly toasted, remove from heat and allow to rest a second or two. This may be the most difficult part, be patient, I know it isn't easy, but you don't want all the warm gooey ingredients to run out onto the plate.
Slice your sandwich and enjoy!

Caramel Corn

This recipe is from my Great Aunt, Nan. She was a terrific cook and I grew up watching her making meals for the American Legion. Below are the directions exactly as she wrote them out for me. I will include some additional instructions in parentheses, just to keep things clear.

INGREDIENTS:
2 C Packed brown sugar
1 C Butter
1/2 C Karo light corn syrup
1 tsp. Salt
1 tsp. Baking soda
6 Qts. Popcorn popped, I use an air popper that Beep has had since college : )
Peanuts optional, I also like to add almonds

PREPARATION:
Boil 5 minutes remove from heat and add 1 teaspoon soda. (In a heavy bottom pan heat the first four ingredients, stirring constantly and bring to a full boil, then continue to boil for 5 minutes). Pour over 6 quarts of popcorn. Mix thoroughly spread on buttered cookie sheet. (I spray a deep foil roasting pan with non-stick spray, fill with popped popcorn and nuts if desired, then pour the hot caramel over and mix in the disposable pan). Bake at 200 degrees 1 hour. Stirring every 15 minutes. Remove from the oven cool. (I pour the corn onto a large surface lined with parchment paper to cool. If you leave it in the pan to cool the caramel will collect in the bottom of the pan and you will end up with strange chunks.) Store in tightly covered container.
Aunt Nan also wrote on the back of the recipe card: I mix it in a roaster and then put it back in every 15 minutes to mix. When you put your soda in beat until it is foamy.

Cream Chipped Beef (SOS)

Historically known as SOS, based on the appearance of this military staple, it may have developed a bad reputation over the years, but give it a try. (I must agree that it does not make the prettiest plate) This is one of Beep's favorite breakfast foods, that I had to learn to master and make just like his mom made. I think that I would make her proud. Quick to prepare, easy ingredients and heartiness make this recipe appealing, we all know the taste out weighs the eye appeal, which is why I spared you a picture of the final product.

INGREDIENTS:
3-4 Jars Hormel dried beef, rinsed & cubed
2-3 T butter
2-3 T flour
1 small bullion cube or 1 pkg. 1.5oz, MBT powdered beef broth(that is the brand Kim always used).
Milk/Cream, I never measure the milk I just pour and whisk until I get the consistency I want. I use fat free milk, but add a splash or two of cream at the end for richness.
6 or so slices of toast
Fresh Pepper
Adobo, Goya brand seasoning, a staple in our house now readily available in most major markets.

PREPARATION:
I begin by filling the jars of beef with water and allowing them to soak while I get everything else together. The beef is incredibly salty, don't skip this process. Meanwhile toast your bread. Pour out the water and give the beef one quick rinse, pat dry with paper towel and cut into 1/2 inch cubes.
In a deep skillet over medium high heat add the butter and the beef. Allow the beef to brown slightly, cooking 2-3 minutes. Season with pepper and adobo, go light on the adobo it contains salt, Beep always adds a little more but I think his is too salty! Sprinkle the flour and beef flavoring over the beef and cook until all of the flour is absorbed, about 3-4 minutes, stirring constantly.
Whisk in 1/2 C of milk, allowing the dish to return to a boil, adding additional milk as needed to reach a creamy/gravy consistency. I also add a splash of cream, probably a little less than 1/4 C just because I can. Ladle over toast and serve.

Salted Caramel Sauce

This is a simple and fabulous caramel, from The Perfect Scoop. The author of this recipe recommends using a good-quality kosher or coarse sea salt, such as fleur de sel. As always with such a simple recipe, I suggest using only the best ingredients period. Serve warm over ice cream, angel food cake, cheesecake or stir it into homemade ice cream. I eat it cold off a spoon too!
Make a double or triple recipe and jar for friends, they will love you for it!

INGREDIENTS:
6 T. unsalted butter
3/4 C sugar
1 C heavy cream
1/2 tsp. vanilla
1 1/4 tsp. coarse salt


YIELD:
1 1/2 Cups

PREPARATION:
Melt the butter in a large, deep heavy duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
Remove from the heat and immediately whisk in half of the cream until smooth(wear an oven mitt, since the mixture will steam and splatter). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
This sauce can be stored in the refrigerator for up to two weeks. (Take this literally, it spoils at two weeks.)
Rewarm it gently in the microwave, 30 seconds at a time stirring in between depending on how much you are reheating. You can also reheat in a saucepan over very low heat.

Summer on Fort Lauderdale Beach

As always on a recent family trip to Fort Lauderdale, we hit all our favorite food places. I have listed a few in the past, but will list a few more here along with a collage of some of the dishes and items we love. I am also including a recipe, pictured in the center. A long time favorite of Beep and mine is Cafe Maxx. A staple on their menu for 15 plus years is a snapper dish that I happened to score the recipe for while creating the Junior League cookbook in 1999. The dish is a compilation of 4 parts, the fish, the onion compote, the sauce and the garnish. (Preparation, therefore, is done in stages). I don't bother with the waffle potato chip garnish at home, but they are wonderful!

INGREDIENTS:
5 Large red onions, sliced 1/4 inch thick
2 T. Olive oil
1/2 C Brown sugar
1/3 C Balsamic vinegar
3 T Butter
Salt & Pepper to taste

4 Yellowtail Snapper fillets
2 T Olive oil
Salt & Pepper, to lightly season fish

1 Shallot, minced
1/4 C Butter
1/4 C Madeira
1 T Lemon juice
3/4 C Whipping cream
Salt & Pepper to taste

1 Large russet potato, peeled & waffle cut on a mandoline
Canola oil for frying
Salt

PREPARATION:
Begin with the potato if you are going to make it, thinly slice the potato on your mandoline. Heat an inch of oil in a deep skillet and fry the waffle chips until brown and crisp. Drain on paper towel and sprinkle with salt while they are still hot. You can prepare these up to a day before and store airtight.

Next, the onions. Heat a heavy bottom pan over medium heat, add the olive oil and sliced onion rings to the pan. Saute, stirring occasionally until caramelized. Caramelize slowly over medium low until dark brown. Add the sugar and vinegar to the pan and continue to cook until the liquid is absorbed. Stir in the butter and season with salt and pepper. These can also be prepared a day ahead and kept in the refrigerator. Reheat over low heat and keep warm until ready to serve.

The fish and the sauce need to be prepared right before serving the dish. Saute the butter and the shallot in the butter until the shallots are tender and slightly caramelized. Heat pan to medium and add the wine and lemon juice, scraping the bottom of the pan to deglaze. Allow the sauce to reduce by about half. Add the cream, season with salt and pepper and simmer 30 minutes on low heat, stirring often.
Meanwhile begin to prepare the fish and preheat your oven to 350 degrees. Cooking time for the fish will depend on the size of your fillets so check a food chart or ask your fishmonger. I like my fish with a crispy crust, flaky and slightly dry on the inside, so possibly too well done for some. Pat the fish dry with paper towel and season with salt and pepper. Heat an oven proof skillet over high heat add olive oil and then the fish, sear fish quickly on both sides then place the pan in the oven to finish cooking.
To Serve:
Spoon several tablespoons of the Madeira sauce in the center of each plate, top with a snapper fillet, top fish with caramelized onion and potato chip.

Other favorites pictured above, from upper left corner moving clockwise:
Steamed Clams, Cafe Maxx Turkey Gruyere Mushroom Bechamel Crepe, La Bonne Crepe Foie Gras, Cafe Maxx Gumbo, Chez Porky's Assortment of Cookies, The Cookie Shop AKA, "The Cookie Lady" to those who have been visiting for years, Chili dogs and a 3 way, Skyline Chili Creme Brulee, Cafe Maxx Curry and Raspberry wings, Chez Porky's Turkey Hogie, Lapada's
Not pictured, but equally wonderful places to eat while in Fort Lauderdale: Peter Pan Diner, Wings & Things, Kelly's Landing, Chuck's Steak House & Il Mulino

Camille's room transforms into Carrie Bradshaw's NY apartment

I do happen to do other things besides cook and I wanted to showcase some of those things here as well. Camille is quickly, too quickly, turning into a teenager and decided that she wanted to update her bedroom's "little girl" decor. So, what teenage theme did she decide upon? Of course, the same thing any 12 year old girl would choose. . . Carrie's Sex in the City apartment. Well, after a little bit of research on-line, it was surprisingly easy to duplicate The look and feel of Carrie's single pad. a little paint and proper accessories and color scheme we rose to the challenge.
Here are the before and after pics along with my painting skills!

Kenny's Chicken & Sausage Gumbo

Just know from the beginning that the quantities of this recipe are for our annual Halloween block party, so it will serve a crowd! You can easily reduce the proportions and make just enough for your family. I learned to make this gumbo by assisting our Louisianan native neighbor. He has become infamous for this hearty soup. Neighbors now come from adjoining blocks just for a taste of this October tradition.
This year, Kenny was out of town and the incredible responsibility fell to me! Panic! Would I be able to pull off the 48 hour preparation? The roux was the most intimidating method I had to duplicate, this was an enormous pot to live up to. He toasts his flour dry, so I was horribly worried that I would burn it. This recipe happens in many stages, so be prepared to put in the time. Mine turned out fine, but not nearly as dark as Kenny gets his . . . mine was a light caramel his looks like a dark cinnamon or nutmeg color.
Following multiple calls and texts to Kenny and his wife for critical information and simple moral support, the gumbo was a success!
If I can do it, YOU can do it.


INGREDIENTS:

2 C flour, toasted

10 pounds chicken thighs, skin on
2-3 whole chicken breasts
Water
Pepper Corns, 2 bay leaves
celery leaves, one onion quartered, optional
6 pound of sausage


1 1/2 entire heads of celery, chopped (Hint: roughly cut then finish pulsing veggies in the food processor so they disappear when you saute them).
4 yellow onions, chopped
4 green peppers, chopped
6-8 cloves of garlic, peeled and chopped
1-2 jalapenos, seeded and chopped
2-3 pkgs. frozen sliced okra
32 oz. of chicken broth, if needed

2 oz. butter
2 T olive oil
Salt and Pepper
File powder
1-2 T. Oregano
1-2 T. Cayenne, the spices are all to taste, add more if needed
2 bay leaves

White rice
Your favorite Hot Sauce


PREPARATION:
Step one: toast your flour. In a skillet, heat flour over low to medium low heat, stirring constantly to obtain a dark caramel color. Set aside. This can be done a day ahead or well in advance and stored in the freezer until you are ready to use. Be patient, this may take a while. I am afraid of burning it so I take an hour or so.

Step two: Place chicken thighs and breasts in a large stock pot, at least 6 quarts, along with the pepper corns and bay leaf, celery leaves and onion, cover with water. Bring the pot to a boil and allow to simmer an hour or two, until chicken is tender. I like to add some of the celery leaves and one onion to make a richer broth. Cool and de-bone the chicken, removing the skin and any fat, set aside. Strain the broth, throw out the solids and fat, store to use in the soup later. I like to do this step the day before, it makes it very easy to de-bone the chicken, once it has cooled and you can separate into smaller pieces, place in a plastic baggy Refrigerating the broth makes it easier to remove the fat.

Step three: Saute the veggies (all except the okra, that goes in at the very end) in olive oil and butter, 2-3 minutes. Add the seasonings and the reserved stock. (You may or may not need the extra 32oz of stock listed in the recipe, have it just in case.) Bring the gumbo to a boil and begin stirring in the roux. Dust roux over the top of the gumbo in 3-4 batches stirring each addition in completely prior to adding more roux. Repeat as many times as needed to reach the desired thickness, color and flavor. (Any left over roux can be stored in a baggy in the freezer for later use.) Taste and adjust seasonings if necessary. Meanwhile, slice the sausage. Cook the sausage in the oven, it is so much easier! Line a rimmed baking sheet with foil and place slices of sausage in the oven to bake at 350 degrees until nicely caramelized. Stir occasionally, drain on paper towel if needed then add to your stock pot. Simmer at least one hour.
The de-boned chicken can be added at this time too, if you want it to be shredded, allow it to cook longer and the chicken will completely fall apart. If you want the chicken to retain most of its shape, add it at the very end. Add the frozen okra and allow it to cook an additional 20 minutes. Remember to remove the bay leaves prior to serving.
As an option you could add a 28oz. can of crushed tomatoes, some gumbos have a more tomato base, but this one has so much flavor it doesn't need them.
Serve over steamed white rice, hot sauce on the side.

Ham & Bean Soup

Another busy weekend and with Beep arriving home I thought I would make something easy and satisfying to have around the house to feed the crew. I decided to change up the traditional version a little and add some noodles. Beep likes soups with noodles, so, why not? The one twist I was not planning on was Beep's addition of swiss cheese melted on top. I suppose it makes sense. Who doesn't like ham and swiss? I have to admit it was a brilliant addition. This soup will absolutely become a standard in the list of winter comfort food. I just hope it starts feeling a little more like winter here in Texas soon.




INGREDIENTS:
1 Large yellow onion, peeled and diced
3 Ribs celery chopped
3 Carrots peeled and diced
1 T Olive oil
1 T Butter
1 tsp. Garlic Powder
Fresh Cracked pepper
Pinch Kosher salt
5 C Chicken stock
1 C Water
2 Bay leaves
3 Small Ham Hocks, about 1 1/2 pounds
Additional Ham to cube and add to the pot
3 15oz.Cans of Great Northern & Cannellini Beans, I use one Northern and 2 Cannellini
Ditallini Pasta, cooked and drained
Swiss cheese, optional garnish

PREP:
In a large stock pot, heat the butter and olive oil. Add the onion, celery and carrot. I dice mine pretty finely, I like it to melt together and almost disappear.
Season with just a pinch of salt, you never know how much salt might be in the ham, garlic powder and plenty of freshly cracked pepper. Sweat, over medium low, for quite awhile until the veggies are very tender and translucent. Stirring occasionally. Add stock, water and ham hocks. Bring to a simmer and add additional cubed ham and beans. Allow to simmer at least 1-2 hours. Remove ham hocks and bay leaf. Meanwhile, cook pasta, drain and add to the stock pot.
Beep thinks that the flavor gets better the next day, so make it a day ahead if you like. I have to agree, the soup thickens with time and the flavors marry nicely.
When hot top with swiss cheese if desired. Melt cheese under broiler or in microwave on top of soup.