Friday Evening
May. 15th, 2004 12:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dancinghorseThis is lovely:
Dead easy and quite fast as these things go--homemade lasagna in under an hour. Tweaked and adapted from the local paper's food section, from an article by Steve Auslander:
You will need the ingredients for a white sauce with parmesan, a quart jar of your favorite red sauce (the recipe calls for a meat sauce, but a nice solid marinara is great, too), 8 medium-sized flour tortillas, and shredded cheese to taste.
First make a white sauce like so:
Melt 3 ounces butter in medium saucepan, being very careful not to let it brown. With a wooden spoon slowly stir in 2 tablespoons flour. Remove from heat. Voila! You have a roux! Now in another saucepan heat 2 cups milk (2% worked OK for me) with a quarter-teaspoon grated nutmeg, one bay leaf, and 5 or 6 crushed peppercorns. Heat until steaming. Do not boil! Return roux to heat and slowly whisk in the milk mixture. When it starts to thicken, remove from heat and add one-quarter cup chopped fresh basil and one cup freshly grated parmesan. Mix together until cheese is melted.
Now oil or spray an eight-inch baking pan or dish. Assemble the lasagna like so: Spread a thin layer of red sauce on the bottom. I used Classico Cabernet Marinara (yum!). Also I removed two mild Italian sausages from their casings and browned them, divided the result into four parts, and sprinkled part one on top of the first layer of red sauce. Top with a tortilla. Spread a layer of white sauce. Sprinkle grated cheese over the white sauce (I used mozzarella). Top with another tortilla. Spread more red sauce (and meat if desired). Continue alternating sauces/cheese/meat and tortillas, ending with a tortilla. Top with extra cheese. Bake at 375 degrees for about 30 minutes. Let set for at least 10 minutes (15-20 is better) before cutting and serving--as Steve says, "If you don't, you'll be sorry."
Lovely with green beans or a salad, and maybe a nice Chianti. (Fava beans optional.)
And that was dinner. The rest of the day was fairly productive. Trail ride on keed in the morning. I didn't die; the various owies actually got better, and keed was very careful of his wonky human. Then work of various sorts, followed by schooling ride on da Pook in the evening. I'm planning to have a lesson on him in the morning if he has any working brain cells left (his hormones are worst before noon), so this was just a little reminder that yes, we can have a quiet ride and be good and not be stupid. Many wiggly bits, some good accordion exercises. He was pleased. Human was pleased. Hugs and treats were exchanged. Then above-mentioned dinner (this recipe is a keeper) and Pages, lovely Pages, how we love to see them go.
Dead easy and quite fast as these things go--homemade lasagna in under an hour. Tweaked and adapted from the local paper's food section, from an article by Steve Auslander:
You will need the ingredients for a white sauce with parmesan, a quart jar of your favorite red sauce (the recipe calls for a meat sauce, but a nice solid marinara is great, too), 8 medium-sized flour tortillas, and shredded cheese to taste.
First make a white sauce like so:
Melt 3 ounces butter in medium saucepan, being very careful not to let it brown. With a wooden spoon slowly stir in 2 tablespoons flour. Remove from heat. Voila! You have a roux! Now in another saucepan heat 2 cups milk (2% worked OK for me) with a quarter-teaspoon grated nutmeg, one bay leaf, and 5 or 6 crushed peppercorns. Heat until steaming. Do not boil! Return roux to heat and slowly whisk in the milk mixture. When it starts to thicken, remove from heat and add one-quarter cup chopped fresh basil and one cup freshly grated parmesan. Mix together until cheese is melted.
Now oil or spray an eight-inch baking pan or dish. Assemble the lasagna like so: Spread a thin layer of red sauce on the bottom. I used Classico Cabernet Marinara (yum!). Also I removed two mild Italian sausages from their casings and browned them, divided the result into four parts, and sprinkled part one on top of the first layer of red sauce. Top with a tortilla. Spread a layer of white sauce. Sprinkle grated cheese over the white sauce (I used mozzarella). Top with another tortilla. Spread more red sauce (and meat if desired). Continue alternating sauces/cheese/meat and tortillas, ending with a tortilla. Top with extra cheese. Bake at 375 degrees for about 30 minutes. Let set for at least 10 minutes (15-20 is better) before cutting and serving--as Steve says, "If you don't, you'll be sorry."
Lovely with green beans or a salad, and maybe a nice Chianti. (Fava beans optional.)
And that was dinner. The rest of the day was fairly productive. Trail ride on keed in the morning. I didn't die; the various owies actually got better, and keed was very careful of his wonky human. Then work of various sorts, followed by schooling ride on da Pook in the evening. I'm planning to have a lesson on him in the morning if he has any working brain cells left (his hormones are worst before noon), so this was just a little reminder that yes, we can have a quiet ride and be good and not be stupid. Many wiggly bits, some good accordion exercises. He was pleased. Human was pleased. Hugs and treats were exchanged. Then above-mentioned dinner (this recipe is a keeper) and Pages, lovely Pages, how we love to see them go.
