Category Archives: ITALIAN CUISINE

MARINATED BOCCONCINI (SMALL FRESH MOZZARELLA BALLS)

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Bocconcini, which literally translates as “little bites or little mouthfuls” in Italian, are small heavenly balls of fresh mozzarella cheese. And when you further enhance their flavor by marinating them in a savory olive oil, well there is simply nothing finer. Plus of course, they are just cute as all get-out.

I like to feature fresh mozzarella in some form or another every time I serve an antipasto platter. Along with thinly sliced salami, olives, and all the other usual suspects, which BTW tend to be straight from a jar or deli case, I like to serve at least one item on the platter that I have in some way “messed” with. But frankly, I don’t want to spend a lot of time on just the appetizer for an Italian meal on which I have already invested a great deal of time. So marinated bocconcini is perfect no matter how you look at it. It’s terribly easy to prepare, should be made ahead of time, looks just darling on the platter, and tastes like a million dollars. What more could anyone ask from the corpse of milk? (Thank you James Joyce for that lovely description of cheese!)

So next time you want a simple appetizer or a new and exciting addition for your green salads, or as a taste treat right out of the refrigerator container (shh, don’t tell Mr. C.), give this recipe a try. You will not regret joining the rest of us who are totally addicted to these little darlings. (And yes, being addicted to bocconcini is universally accepted as an appropriate response to once having tasted fresh mozzarella. In fact, if you don’t become addicted, your friends and family may request an intervention on your behalf!)

  • ¼ c. extra virgin olive oil
  • pinch crushed red pepper flakes
  • ½ tsp. dried oregano (Mexican is best)
  • 1 T. finely chopped fresh basil
  • 1 tsp. finely chopped fresh Italian parsley
  • 1 small garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 8-oz. bocconcini, drained (I try to find the really tiny bocconcini)

Whisk together the olive oil, red pepper flakes, oregano, basil, parsley, garlic, salt, and pepper in a small covered container. Add the bocconcini and stir gently until each ball has been totally introduced to the marinade. Cover the bowl and place in the refrigerator for 2-3 days before you plan to serve. Stir periodically to make sure each bocconcini gets its fair share of time in the olive oil bath!

Note: if there is any marinade left after the bocconcini have all disappeared, it makes a wonderful salad dressing.

 

SPAGHETTI WITH TURKEY OR CHICKEN MEATBALLS IN MARINARA SAUCE (AKA HEALTHY SPAGHETTI AND MEATBALLS)

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You know, there are actually times when I just want to cook healthy. I know that shocks many of you because of my predisposition to use butter with alarming regularity. But never-the-less, it’s true! I can actually be as health conscious as the next gal. So when my “good conscience angel” wins over my “bad conscience devil”, I make a meal featuring a recipe like this one.

Now granted, there is nothing wrong with this recipe. In fact, I love both the meatballs and the marinara sauce. And truly, I am not going to feel cheated in the least when I eat this dish. It’s just that when I look at the recipe, I have trouble seeing beyond the fact that it just plain looks good for us and therefore is inherently going to taste like sawdust! (You know, it really is hard to teach old dogs new tricks. And this old dog is no exception!)

But you just have to trust me on this one. The sauce is truly delicious and the meatballs are tender and flavorful.

So next time your “angel” wins, build a batch of these meatballs and stir up a pot of this sauce. You are going to feel absolutely elated serving your family such a healthy dish. And maybe, just because you have shown yourself to be such an exemplary contributor to your families good health, your “angel” will forgive you a second glass of wine! Could happen!

  • ¼ c. finely ground uncooked oats or dried bread-crumbs (I prefer ground oats)
  • ¼ c. finely grated Parmesan cheese + plus more to pass at the table
  • 2 T. chopped fresh parsley, divided
  • 2 garlic cloves, minced
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 1 egg
  • 2 T. milk
  • 16 to 20 oz. ground turkey or chicken meat
  • 2 tsp. extra virgin olive oil
  • 8-10 mushrooms, chopped
  • marinara sauce (see recipe below)
  • 6-8 oz. thin spaghetti, cooked al dente

Combine breadcrumbs, Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1-inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 20 minutes or until meat is no longer pink.

Meanwhile pour olive oil into a medium sized sauce pan. Sauté mushrooms until tender. Add the marinara sauce and the meatballs. Serve over al dente spaghetti. Offer Parmesan at the table.

Marinara Sauce:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano ( I use Mexican oregano)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 3 T. chopped fresh basil leaves
  • 1-2 T. butter, optional

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Note: this is a very basic marinara sauce that can be used in a myriad of recipes. Leftover sauce freezes beautifully.

CREAMY ANCHOVY GARLIC SPREAD

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It has been my experience that anchovies and garlic (the dynamic duo) can ward off almost any illness (not to mention werewolves, vampires, and witches (picture provided).

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Plus anchovies and garlic just taste fabulous together. So when I decided I wanted to feature them in a creamy spread, I of course went to my source of all things edible – the internet.

How in the wild world of haute cuisine did we ever exist without the internet? And why are there still people out there who refuse to even open the lid of a laptop? (Why am I asking you? You’re on the internet reading my ramblings!) Anyway, my point is – the internet is WONDERFUL!

So of course when I went recipe searching, there were lots of recipes with anchovies and garlic as key ingredients. None of the recipes however (at least in the 10 or so search pages I perused) seemed from first glance to achieve the creamy results I was after – except for one. So borrowing the bones of this dish from Darlene Hinton’s recipe on the Allrecipes site, I came up with this spread.

Now I know there are those of you out there who are anchovyphobic. I blame that on bad press. I mean really, if oysters hadn’t for centuries been touted as aphrodisiacs, who in their right mind would have ever put one of those ugly things in their mouth?

Anyway, please don’t hesitate to give this spread a try even if you do have a wee problem with hairy little fishes. (Just kidding.) And as a side note, anchovies are a truly wonderful addition to many dishes. I often start a red pasta sauce by melting a couple of anchovies in olive oil. And anchovies are simply wonderful in salads (think Caesar) or on pizzas, where they add just a lovely saltiness.

So be brave. Next time you serve Italian food, make this spread as a before dinner appetizer. It’s easy, relatively inexpensive, and different. That’s a good thing.

And regarding the picture of the “lady” who is about to open her front door to trick-or-treaters; if you consistently eat anchovies and garlic, you should never have to fear meeting the likes of her!

  • 2 small cloves garlic, rough chopped
  • 7-8 anchovy fillets
  • 6 T. unsalted butter, room temperature
  • 1 (8-oz.) package cream cheese, room temperature
  • ¼ c. sour cream
  • 2 dashes hot pepper sauce (I use Frank’s Red Hot Original)
  • freshly ground black pepper
  • 1 T. finely chopped fresh chives

Combine the garlic, anchovies, butter, cream cheese, sour cream, hot pepper sauce, and pepper in the container of a food processor. Process until smooth. Stir in the chives. Transfer to a serving bowl, and refrigerate for at least 6 hours or better yet, over night. Serve at room temperature with plain crackers (not quite as plain as saltines) or toasted baguette slices.

PASTA WITH ITALIAN SAUSAGE AND PEPPERS

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The first time I made this pasta dish, I followed the instructions to a tee. Of course the whole time my brain was screaming at me – where’s the garlic, where’s the onion, the red pepper flakes, shouldn’t I add a splash of wine for good measure, etc. But the friend who had given me the recipe insisted that the recipe was perfect as written. So I decided I would make the sauce, and if it needed a little “something” at the end of the cooking time, I could improvise at that point. So with only 5 ingredients in the pan, I let the sauce burble away until the peppers were tender. Then I tasted the sauce. Well as they say in the modern world of phone texting and abbreviated non-verbal conversations – OMG! The sauce was indeed perfection. There was absolutely no reason to add a single solitary pinch of anything that had not appeared on the original list of ingredients. The flavor was amazing, the consistency perfect, and the visual appeal from the different colored peppers was delightful to behold. Of course, I still had to add the pasta, basil, and cream. But I figured whoever invented this recipe had the whole pasta perfecto thing down pat. So I added the remaining ingredients, called Mr. C. to the table, and we have been enjoying this dish ever since.

And then a funny thing happened last evening as I was preparing this dish. I realized that I had yet to share this recipe with all of you. I was absolutely aghast! How could I possibly have been so remiss? After all, this delightful pasta has literally everything going for it. It is extremely simple to prepare, contains ingredients found in almost any grocery store in America, and especially at this time of year, with peppers and basil at their peak of perfection (not to mention lowest price of the year) it just happens to also be divinely delicious. A perfect dish to serve your family and friends. Add a nice side salad, a hunk of freshly baked crusty bread, and a bottle of your favorite vino, and life just don’t get much better my friends. (And no, you don’t have to tell anyone how easy this pasta dish is to prepare. This can just remain our little secret!)

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage, pork or chicken
  • 3 peppers, diced (yellow, orange, or red – I use a combination of all three)
  • 1 28-oz. can Italian peeled whole tomatoes (Roma or other) or 4 large tomatoes peeled and diced
  • freshly ground black pepper
  • 8 oz. small tube like pasta, penne, fusilli, etc. cooked al dente
  • 3-4 T. fresh basil chiffonade
  • 2 T. heavy cream or half and half
  • grated Parmesan cheese
  • grated Pecorino Romano cheese

Add olive oil to a medium large covered pan. Add the sausage and fry until it is dark brown. Add the peppers, canned tomatoes, and black pepper. Bring to a boil, reduce heat, cover and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy. When ready to serve, add the freshly cooked pasta, basil, and heavy cream.

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Serve liberally sprinkled with a combination of the 2 cheeses.

 

PANZANELLA SALAD (TUSCAN BREAD SALAD)

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Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

CLASSIC ITALIAN BAGUETTE

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This recipe from King Arthur Flour takes about 20 hours from start to finish. OK, 99% of the time you are not on active duty, but I still think it only fair to let you know that this is definitely not a quick bread! But, boy oh boy is it good. I served it at one of our recent JazzVox pre-concert dinners, and all three baguettes were gone before I even had a chance to snag a piece. (I hate it when that happens, but love that my guests appreciate homemade bread.) I actually try to have some kind of homemade bread with every JazzVox meal I serve. First of all, people love homemade bread, and being the cheap frugal cook that I am, I like to save a buck or two where I can. And three really good baguettes from the store would cost me over $10, whereas I can bake 3 baguettes for about $1. (I will leave you to do the math!)

So the first time I made this bread, I knew I had a winner. I actually have several recipes for baguette style breads on this blog because every one of them is delicious in their own right. And even though I live in fear of being considered a nag, but going forward anyway, BREAD IS EASY TO MAKE!

So next time you have a dinner party, consider making homemade bread. Even, or maybe I should say especially people who are truly conscientious about what they put in their mouths are not going to be afraid of a piece of homemade bread, unless of course they are gluten intolerant, but that’s another story. Homemade bread has no preservatives or funny ingredients that most people can’t even pronounce much less want to consume.  And many recipes for baguette type breads contain no sugar, or if the recipe calls for any, a very small amount. (Usually just enough to start the yeasty beasties on their happy feeding frenzy!)

So if you are postponing bread making because you don’t think it will be well received, think again. Bread is the staff of life. Frankly, I don’t know anyone who can resist a piece of bread straight out of the oven. So get out your KitchenAid mixer or a large bowl, buy yourself some yeast and bread flour, and whip up a batch using either this lovely recipe or any of the other bread recipes on this blog.

For more information on making bread, please visit my Bread Baking 101 post.

Starter:

  • ½ c. room temperature water
  • 1/16 tsp. active dry yeast
  • 1 c. unbleached bread flour  

Dough:

  • 1 c. + 2 T. lukewarm water
  • 1 tsp. active dry yeast
  • all of the starter
  • about 3½ c. unbleached bread flour
  • 2 tsp. kosher salt
  • extra virgin olive oil

Starter instructions:

Mix the yeast and water together. Stir in the flour. Cover and let rest at room temperature for about 14 hours. (Overnight works great.) After the 14 hours the “starter” should have risen a bit and appear “bubbly”.

Dough instructions:

Pour lukewarm water into a large prep bowl or into the bowl of your stand mixer. Sprinkle on the yeast. Let sit for a couple of minutes. Add all the starter, 3 cups of the flour, and the salt. Mix and knead everything together by hand or with your stand mixer for about 5 minutes adding additional flour as needed  to achieved a soft, smooth dough. Pour a little bit of olive oil on top of the dough, and using your hands, roll the dough into a ball with all sides very lightly greased with the oil. (Your hands should be nicely greased also!) Cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

Ever so lightly grease a large baking sheet with olive oil. Divide the dough into three equal pieces and shape each piece into a rough, slightly flattened oval and place on the baking sheet. Cover with either greased plastic wrap or a piece of parchment paper. Let the dough rest for 15 minutes.

Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15-inch log. Place the logs seam-side down on your baking pan. Repeat with the other two pieces. (Try to keep the baguette dough pieces evenly spaced on the pan.) Cover them again and allow the loaves to rise till they’ve become very puffy, about 1½ hours. Towards the end of the rising time, preheat your oven to 450 degrees.  Using a very sharp knife held at about a 45° angle, make three 8″ vertical slashes in each baguette. Spray the baguettes very lightly with cooking spray. (I use olive oil spray.) Bake the baguettes until they are a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

 

 

 

 

VEGETABLE LASAGNA

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OK, so if you’re striving to be good like Mr. C. and I are; trying to cut down on the amount of meat in your diet, and increase the number of veggies, this is the dish for you. There is simply no way you, your family or your friends will feel even the least bit cheated when you dive into a big old portion of my dear friend Sandy’s lasagna. (Some people still have the mistaken belief that if an entrée doesn’t contain meat, it isn’t going to satisfy their appetite. “What fools those mortals be!” (Sorry William for misquoting you, but it was necessary to get my point across!)

This lasagna is so full of flavor and that lovely “pasta dressed in yummy” feel, that no one will even notice that it is “meatless”. (And no, you don’t have to announce that there is no meat in this lasagna. Let it just be your little secret.) Serve it with a lovely salad and hot, crusty bread, and although the earth probably won’t stop spinning, your world might take on a new dimension of happiness.

It’s confession time. When Sandy served this to us one evening after one of their in-home concerts*, I made a complete fool of myself. I simply could not get enough of this lasagna. But Sandy and her husband Alan are good friends, so I’m counting on the fact that by now they have forgiven me for making such a piglet of myself. I just really did not want to stop eating. But thank heaven, they live in Chimacum, and the ferry from Port Townsend that we were scheduled to be on, was fast approaching the dock. So in order not to spend the rest of the night in our car on the ferry waiting line, I had to say goodbye to the lasagna before I literally dove head first into the pan. But Sandy, being the doll that she is, sent me the recipe. She even gave me permission to share it with you. (How cool is that?)

So dear friends, enjoy this amazing recipe. It is just plain over the top delicious! And Sandy, once again, thank you for this marvelous recipe.

*For information about in-home classical concerts in the Port Townsend vicinity visit www.rawsonduo.com.

  • 2-4 T. extra virgin olive oil
  • 1 large eggplant, partially peeled, sliced 1/4-inch
  • 1 red pepper, rough chopped
  • 1 yellow pepper, rough chopped
  • 10-12 good sized mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 lg. onion, chopped
  • 2-3 garlic cloves, minced
  • kosher salt
  • freshly ground black pepper
  • 1 (28-oz.) can crushed tomatoes
  • 1 T. tomato paste
  • 2 tsp. fresh oregano, chopped
  • ¼ c. chopped fresh basil
  • ¼ c. dry white wine
  • 9-oz. oven-ready lasagna noodles (I like Culinary Circle Authentic Bronze-cut Oven-Ready Lasagna noodles
  • 4-oz. goat cheese, crumbled
  • 1 c. combination of grated Parmesan, cheddar, Mozzarella – whatever is on hand

Sauté eggplant, peppers, mushrooms, zucchini, onion and garlic in olive oil until soft – each type of vegetable separately – adding salt and pepper to each new veggie.  As each veggie finishes cooking, remove to a bowl and start the next veggie. Then, in the same pan, after all the veggies have been sautéed, add the crushed tomato, tomato paste, oregano, basil, and wine.  Add the reserved veggies. Mix all together, layer with no-boil lasagna noodles, with a layer of goat cheese in between, and top with whatever cheese is in the fridge. Sandy lets the olive oil and veggies speak for themselves.

Bake uncovered in a 375 degree oven for about 30-40 minutes or until the lasagna is bubbly and the top is a nice golden brown. Allow to sit a few minutes before serving.

LASAGNA BOLOGNESE

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When I think about lasagna, and I think about lasagna more that I should being the pasta lover that I am, I almost always think about a nice creamy moist lasagna with red meat sauce and lots of cheesy goodness. (I mean truly, what’s not to like about lasagna?) Well, for me, it used to be the ricotta part of the cheesy goodness. I never really learned to appreciate the grainy consistency and blah taste of store-bought ricotta. Then I discovered traditional lasagna Bolognese. And by definition, a traditional lasagna Bolognese does not contain ricotta. So not being the slowest turtle in the herd, when I learned about lasagna Bolognese, I knew I had found the perfect red meat sauce lasagna for me.  (And yes I know, turtles are solitary creatures that seek company only during mating season, but I still love the term “slower than a herd of turtles”.)

Anyway, this is a fairly fast and easy lasagna to pull together. (Not that any lasagna could ever be considered a fast dish to prepare. But by most standards, this is easier than nearly all others.) And bottom line, it is just plain old fashioned delicious. And it doubles, triples, etc. very well.

So give it a try next time you want a pasta dish that is both flavorful and can be prepared ahead of time. Absolutely perfect for entertaining. Serve it with a Caesar salad, crusty baguette chunks, and a hearty red wine and you have a meal fit for a king.

And if you feel like I do about store bought ricotta, give my recipe for Homemade Ricotta Cheese a try. Believe me, homemade ricotta and store bought ricotta have nothing in common. Homemade ricotta is simply “a horse of a different color”!

Bolognese Sauce:

  • 1 T. extra-virgin olive oil
  • 1 lb. bulk spicy or mild Italian sausage
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano
  • ½ tsp. kosher salt
  • freshly ground black pepper
  •  ½ c. loosely packed fresh basil chiffonade*
  •  1-2 T. butter, optional

In a large covered sauce pan, heat the olive oil over medium high heat. Add the sausage, chop it into small pieces as it cooks, and sauté until nicely browned. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper.  Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.  When the sauce is done, remove from heat, remove bay leaf, add basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor. Set aside. (Even better if made a day or two ahead.)

Béchamel Sauce:

  • 4 T. butter
  • ¼ c. flour
  • 2½ c. whole milk
  • ¼ tsp. freshly grated or ground nutmeg
  • ¼ tsp. kosher salt, or to taste
  • freshly ground black pepper
  • 1 c. grated provolone cheese
  • 1½ c. grated Parmesan cheese, divided

While the meat sauce is burbling away, melt the butter for the béchamel sauce in a heavy saucepan over low heat. Whisk in the flour and cook for 3-4 minutes or until the flour starts to turn a delicate golden brown. Slowly whisk in the milk and simmer until the sauce comes to a boil. Boil for one minute. Remove from heat and add the nutmeg, salt, pepper, provolone cheese, and ½ cup of the Parmesan. Set aside.

 

Additional Ingredients:

  • 1 lb. lasagna noodles** (I use Culinary Circle Authentic Bronze-Cut Lasagna noodles) or 1 lb. penne, ziti, or rigatoni pasta (for ease of serving)
  • 1 c. shredded mozzarella cheese

To Assemble the Lasagna:

Before cooking the pasta, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Remove from heat. Don’t drain. Leave the noodles in the water as you assemble the lasagna. Spread 1 cup of the meat sauce on the bottom of a buttered 9×13-inch, fairly high sided casserole dish. Place 1/3rd of the noodles in a single layer on top of the sauce. (I use a slotted spoon to lift the noodles out of the water.) Spread ½ of the meat sauce over the noodles. Spread 1/3rd of the béchamel sauce over the meat sauce. Sprinkle 1/3rd of the remaining Parmesan cheese and 1/3rd of the shredded mozzarella over the béchamel sauce. Repeat. For the final layer, add the remaining noodles, béchamel, and cheeses. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake for 30 minutes in a pre-heated 375 degree oven. Remove the foil and bake for an additional 15 to 20 minutes, or until the lasagna is bubbly and the top is golden brown. Remove from oven and let stand 10 minutes before serving.

Note: This lasagna can be assembled, covered, and refrigerated for up to 3 days before baking. It can be frozen for up to 1 month. Bring to room temperature before baking.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the ends of the tube with your knife to produce fine strips.

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**Hint: when deciding how many noodles to cook, spread the bottom of the pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Took me years to figure this out. I’m obviously a slow learner!)

 

ROASTED VEGGIE LASAGNA WITH CHEESE BÉCHAMEL SAUCE

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I have wanted to work up a “white” veggie lasagna recipe for several years now, but somehow I never seemed to get around to it. So when Mr. C. casually mentioned one evening that he was hungry for lasagna, I took his words to heart and decided to serve 2 types of lasagna at our upcoming JazzVox concert. (Kills 2 birds with one stone; Mr. C gets his lasagna fix and I have a food theme for the next concert.) And because I know not everyone eats meat, I usually try to serve 2 main dishes, one with meat, one without. And because I knew that the lasagna with meat was going to have a tomato base, I decided now was the time to work up a “white” veggie lasagna recipe. Thus the recipe you see before you.

And since I know you’re interested, the whole “veggie lasagna” idea stemmed from a wonderful meal we enjoyed at the home of our good friends Alan and Sandy. Sandy and Alan host classical concerts in their home in Chimacum, WA. With Alan on violin and Sandy on piano, they offer amazing concerts specializing in Romantic and early twentieth-century works. For information about upcoming concerts visit them at www.rawsonduo.com.  So, whenever we have the time, we attend our friend’s concerts in Chimacum. The music is always wonderful, but there’s another reason we try and visit our friends as much as possible. Along with being a fabulous musician, Sandy is a trained chef. So not only do we have the pleasure of listening to our friends perform, we get to eat the nibbles that Sandy prepares for after the concert. Then, to really seal the deal, we stay and have dinner and hopefully help decompress the worn out performers. (Wine is usually a big part of the decompression process!)

So one of the evenings after everyone else had left, Sandy served us an amazing veggie lasagna. (I would have prepared her recipe for the concert, but it has a tomato base.) Her veggie lasagna was just so wonderful, and after much praise, she shared with me the secret of great veggie lasagna. “It’s all about the veggies!” Such a simple concept, but it really started me thinking not only about veggie lasagna, but every dish that I prepare. So, while I was concocting this recipe for “white” lasagna, I took Sandy’s words to heart. I tried to make sure that every ingredient in the béchamel sauce had but one mission to perform. And that was to compliment the wonderful flavor of the roasted vegetables.

So dear friends, I hope you enjoy the recipe. And since I know that many of you would also like to have Sandy’s Veggie Lasagna recipe, I will be sharing her recipe, along with my Lasagna Bolognese recipe with you in the near future.

  • 1 medium eggplant, partially peeled, sliced and cut into 1-inch cubes
  • 1 red onion, coarsely chopped
  • 2 small zucchini, cut lengthwise and then into 1/3-inch half moons
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 10-12 crimini or button mushrooms, sliced
  • ¼ c. extra virgin olive oil
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 6 T. butter
  • 2 garlic cloves, finely minced
  • ½ c. flour
  • 6 c. milk (whole milk is best)
  • 1/8 tsp. freshly grated or ground nutmeg
  • ¼ tsp. kosher salt
  • ¼ tsp. white pepper or black pepper to taste (white pepper actually has a sharper flavor than black)
  • 2 c. loosely packed fresh baby spinach chiffonade* (see below to learn how to chiffonade)
  • ½ c. fresh basil chiffonade*
  • 1 lb. lasagna noodles** (I like Culinary Circle Authentic Bronze-cut Lasagna noodles)
  • 2 c. grated Pecorino Romano cheese, divided
  • 1½ c. grated mozzarella cheese
  • ½ c. grated Parmesan cheese

Place the eggplant, onion, zucchini, red pepper, yellow pepper, and mushrooms on a large low sided baking sheet.  Drizzle with olive oil. Sprinkle lightly with salt and pepper. Using your hands, toss the vegetables together until they are evenly coated with the oil and seasonings. (The picture shows veggies for a double recipe.)

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Place in a pre-heated 400 degree oven for 20 minutes or until the vegetables are tender and browned. (Turn a couple of times during the baking process to ensure even browning.)  Remove from oven. Set aside.

Meanwhile, melt the butter in a heavy saucepan over low heat. Add the garlic and cook for about 1 minute of until the garlic gives off its aroma. Whisk in the flour and cook for a couple of minutes or until the roux starts to turn a delicate golden brown. Slowly whisk in the milk and bring to a slow boil, stirring the entire time. Boil for one minute as the sauce continues to thicken. Remove from heat and whisk in the nutmeg, salt, and pepper. Set aside. (Reserve 1 cup of the béchamel sauce. This will be spread on the lasagna half way through the baking process.)

Before cooking the noodles, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Remove pan from heat. Don’t drain. Leave the noodles in the water as you assemble the lasagna. (But don’t dilly daddle during the lasagna assembly process or your noodles will quickly take on the proportion of a football field!)

To assemble:  Spread ½ cup béchamel sauce in a buttered 10×16-inch baking pan.  Arrange 1/3rd of the lasagna noodles over the sauce. Spread half of the roasted vegetable over the noodles, followed by half of both the spinach and the basil. Top the basil with ¾ cup of the Pecorino and ¾ cup of the mozzarella cheeses, then half of the béchamel sauce. Repeat, beginning with another third of the noodles, roasted veggies, spinach and basil, ¾ cup of Romano and ¾ cup mozzarella, and the remaining béchamel sauce. Layer on the remaining noodles. Carefully cover the pan with foil that has been sprayed with non-stick cooking spray and bake in a pre-heated 375 degree oven for 35-40 minutes. Remove the foil; spread the reserved 1 cup béchamel over the top and sprinkle with the remaining ½ cup Romano and ½ cup Parmesan cheeses. Bake uncovered for an additional 15-20 minutes or until the lasagna is bubbly and lightly browned on top.  Allow to cool for about 15 minutes before serving.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the ends of the tube with your knife to produce fine strips.

**Hint: when deciding how many noodles to cook, spread the bottom of your pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Seems too easy, doesn’t it?)

 

HOMEMADE RICOTTA CHEESE

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OK, as you well know, I am not a lover of buying products from the grocery store that I know I can make better, usually cheaper, and not coincidentally, free of most of the unhealthy additives found in most pre-packages foods. (Now granted, I can’t make some types of bread as well as artisan bakers, but mine are pretty darn good, and the cost savings is phenomenal! But more about bread later.)

One of the food items that appear in almost every large grocery store in America is ricotta. Comes in a tub, has very little taste, and about the same consistency as wet sand. (No pulling punches on my part.) So most of the time, I avoid dishes that call for ricotta. (In the next couple of weeks I will be posting 2 recipes for lasagna, neither of which contain ricotta.) But when I was thinking about the antipasto appetizer I was planning to serve at yesterdays JazzVox* pre-concert dinner, I thought about serving the antipasto with Classic Italian Baguette slices (recipe for bread to come later) slathered with something yummy.

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I remembered that someone recently (can’t remember who) was absolutely waxing poetic about the virtues of homemade ricotta; about how delicious it was and how simple it was to prepare. Well never one to listen lightly to someone talking about good food, I decided to give homemade ricotta a try. (Never mind that in haste I had purchased twice as much whole milk as I needed for the lasagnas I had prepared for the dinner.) So, necessity being a mother, I had little to lose by giving this recipe a go. And my-oh-my, I will never disparage ricotta again. Don’t get me wrong, I will still tell anyone who will listen, that the ricotta that comes in a tub at the store bears no resemblance (and yes I spelled “bears” correctly, I looked it up) to the fresh ricotta cheese you can make at home!

Now, because I know you are just as interested in the origins of food as I am, I paid the internet a visit and came up with this bit of ricotta history from the www.food.com/ web site. “Ricotta is a rich fresh cheese made from skim or whole cow’s milk that is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey that is drained off while making cheeses such as mozzarella and provolone. Technically not a cheese because it is made from a cheese by-product, Ricotta cheese is most frequently used in Italian cooking. The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese from the buttermilk. The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice. It became a popular food for serving to important guests.”

So if you too want to serve an absolutely wonderful ricotta to your family and friends, give this recipe a try. It is so stinkin’ easy as to be almost embarrassing to take credit. But take credit anyway. What the heck, you had to heat the milk and cream to exactly 190 degrees. Right? That’s precision work my friends, precision work!

*visit www.jazzvox.com for information about in-home vocal jazz concerts in the Seattle area

  • 7 c. whole milk
  • 1 c. heavy cream
  • 1 softly rounded tsp. coarse sea salt
  • 6 T. fresh lemon juice (don’t even think about using that “stuff” in a bottle)

Line a colander with 4-5 layers of cheese cloth and place over a medium sized bowl. (I use bag clips, the kind used for keeping potato chips fresh, around the top of the colander to keep the sides of the cheesecloth in place.) Set colander and bowl aside.

Pour the milk, cream, and salt into a large nonreactive saucepan. Attach a candy or deep-fry thermometer to the side of the pan. Heat the mixture to 190 degrees, stirring occasionally to keep from scorching. Remove from heat and add the lemon juice. Gently stir twice around the pan. Let sit undisturbed for 5 minutes. Then carefully pour the curds and whey into the prepared colander and let the curds strain. For a creamy spreadable ricotta, let the curds strain for an hour. If you plan to use the ricotta in a recipe, allow the curds to sit for 2 hours. Unless you are planning to consume the ricotta immediately, gently scoop the ricotta into a covered container and store in your refrigerator. Otherwise, just scoop it into a serving dish and prepare for a rare culinary treat. (There simply is no comparison between fresh ricotta and the cheese you get in the grocery store.) By-the-way, discard the whey. (Loved writing that sentence!) And since you were wondering, you really can’t discern a lemon flavor in the ricotta.

Serve on baguette slices, plain or with a tiny drizzle of really good extra virgin olive oil and a light sprinkle of black pepper or dried oregano. Or for a more exotic taste adventure, dab on a spot of fig jam or seasoned caramelized onions.

Yield: about 2 cups of pure heaven. Many thanks to the “Smitten Kitchen” blog for the bones of this recipe.