Chicken, Spinach and Mushroom Alfredo Lasagna

I feel as though lasagna is a great snow day dish.  So I made some last night.  Because, well, it's snowing.  My sister in-law is a wonderful cook (who makes everything look effortless) and she has made this lasagna a few times while I was in her company.  Mine did not come out quite as good as hers - my alfredo didn't quite set and thicken the way it should have - I think I took the timings too literally and as it was my first attempt I'll use the inexperience excuse.  It was still delicious (and much less runny the next day).  It's a bit like a lasagna that thinks it's casserole, but it's way more high maintenance.  No opening a can of soup and tuna and throwing this in the oven, it's a lot of work, but in a nice, I'm making homemade lasagna kind of a way.  Here is the original recipe, from Emeril Lagasse.  I pretty much followed the recipe, though improvised with some of the measurements.  I even made the effort to finally get around to purchasing some whole nutmeg instead of ground, and I loved grating it myself.  Made me feel very Ina.  I was tempted to substitute in more flavorful mushrooms, but decided to stick with the recipe.  In conclusion, this is a lovely lasagna recipe, give it a try!  Though, you'll need a good hour and a half to make dinner (though precooked chicken and frozen spinach may work).


1 stick butter (8 T)
16 oz white mushrooms, sliced
1 small yellow onion, chopped
6 garlic cloves, pressed
1/2 c floud
7 cups milk
1/4 t freshly grated nutmeg
10 oz spinach, blanched and chopped
3 cups parmesan
4 chicken breasts
1 lb lasagna sheets (no boiling kind)
salt, pepper
olive oil
2 T chicken seasoning (combo of paprika, salt, pepper, cayenne, garlic powder)


Season chicken (I pounded them out a bit) and sear for a few minutes on each side on a hot skillet with some oil.  Set chicken aside, and chop into pieces.  Blanch spinach, drain excess water and set aside.  Melt butter in large sauce pan (I used a dutch oven).  Add mushrooms and let cook for several minutes, until water has evaporated.  Add onions and garlic, cook for a few minutes.  Add flour and let cook for a few minutes.  While whisking, add milk and let cook until it gets thick (be patient, I wasn't).  Add salt, pepper, nutmeg, stir in spinach and 1.5 c parmesan.  Let cook for a few minutes.  Preheat oven to 375.  Coat a 9x13 casserole dish with olive oil and spread 1/2 c of the bechamel on the bottom.  Lay 3 sheets of pasta, spread 3/4 c bechamel, sprinkle some chicken, parmesan, layer pasta and keep repeating, ending with 3 sheets of pasta and pouring over bechamel and sprinkling some parmesan.  Cook for about 40 minutes and let cool.        

Lamb Köfte

This was a fantastic Middle Eastern dish with Turkish meatballs, caramelized onions, a yogurt tahini and a Syrian red pepper spread.  The combination was spectacular. Delicious. Finger licking good.  I was inspired by the feature on meatballs in January's Bon Appetit (here is the recipe for your reference).  I found the instructions not totally clear in places, and some of the timings were a bit off for me, but all came together in the end and hopefully I can explain the recipe well enough to you.  I made a few slight changes, the main one being I added an egg to the ground lamb because I wasn't too confident the meatballs would stay together without something there to bind them.  I highly recommend making each part of this dish as everything compliments each other so well.  I found everything I needed at a local Middle Eastern market.  I had never even heard of pomegranate molasses and they had 5 different brands.  That stuff rocked. I have got to find other ways to use it.  We decided to use naan with the dish instead of Middle Eastern flat bread as I find it to be a bit too doughy sometimes and I love the way naan crisps.  Use whatever bread you like, even pita would work fine.  I'd allow 1.5 hours to put this together and it serves about 4-6.  Try and use fresh gound spices, not ones that have been sitting around for a year.  I was lucky enough to be able to use some cumin and paprika that my parents brought us from Morocco and that stuff is insane.            

Yogurt tahini
1 cup yogurt (I used Greek)
2 T tahini
1 T fresh lemon juice
pinch of salt

Mix this all together and set aside to come to room temperature

Kofte
2 lbs ground lamb
1 egg, beaten
1/2 c fresh, chopped mint
1/4 c coarsely grated onion (this was messy)
6 garlic cloves, pressed (original recipe called for 4)
3 T paprika
1 T ground cumin
1 1/2 t kosher salt
1 t freshly ground pepper
1/2 cayenne pepper
1 chopped green chili (optional)

1 1/2 - 2 large onions, cut in half and sliced

Muhammara
1/2 c finely chopped, drained roasted red peppers from jar
1/2 c water
2 T pomegranate molasses
1 T freshly chopped flat leaf parsley

In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.  While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20).  Place formed meatballs on pan (line it with something disposable).  Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.  Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total).  Let meatballs rest on clean pan and cover with foil.  In the same skillet (don't worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes.  Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick).  Toss in parsley.  Spoon out mixture into a small bowl and place next to the onions and tahini.  Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.  Ps, I would love to try making falafel served with these same accompaniments.    

Focaccia with thyme and rosemary

I made focaccia!  I mean seriously, how cool is that?  Turns out, not all that much as an Internet search uncovered the fact that lots of people make focaccia at home.  Anyway, I was pretty psyched.  I wanted to make some chicken panini with some delicious blue cheese we got and I was determined to use focaccia.  Problem was I couldn't find it anywhere, so I figured I'd just make some myself.  I had a hard time deciding what recipe to use and I didn't feel like spending all that much time perusing, so I used this one from Tyler Florence.  The reviews looked good and it looked straightforward.  I'm not so sure my yeast had a chance to fully proof but I stuck with his instructions.  I didn't follow his recommendation for the topping and instead I just sprinkled some fresh herbs on top (along with a brushing of olive oil and salt and pepper).  It came out quite well, though not as spongy as I had hoped.  I love how natural it tastes - it's not nearly as salty and oily as store bought focaccia.  It also has a great crunch and chew to it.  I'd imagine that more elaborate toppings would make this bread completely satisfying with a simple bowl of soup.  

2 t yeast
1 c warm water
2 T sugar
3 3/4 c flour
1 T kosher salt
1/4 c olive oil

In the bowl of a stand mixer fitted with your dough hook, proof the yeast by combining it with the warm water and sugar.  Stir gently and wait 3 minutes until foam appears.  Turn mixer on low and slowly begin adding flour.  Dissolve salt in 2 T water and add this to the mixture.  Add olive oil.  When the dough has come together, increase speed to medium and stop after several minutes when the dough is nice and elastic.  Turn the dough out onto a work surface and knead a few times.  Form the dough into a ball and place in an oiled bowl, covered with a damp towel.  Place in a warm oven that is turned off.  Let rise for about 45 minutes.  

Remove dough from bowl and turn out onto the counter.  Roll dough out to an oblong shape about 1/2 inch thick.  Coat a sheet pan with a little olive oil and lay dough out onto pan.  Cover with plastic wrap and let rest for 15 minutes.  Preheat oven to 400 degree. Uncover dough and dimple with your finger.  Brush surface with olive oil, sprinkle with salt, pepper and fresh herbs.  Bake for about 15 to 20 minutes on lower rack.  

Chewy Chocolate Cookies

What can I say, I was seriously craving chocolate.  If you are craving chocolate, make these cookies.  Or don't, because you may eat too many.  I stumbled upon this recipe for these cookies on Orangette and decided to give them a go (and I had everything in stock!).  It's an easy batter to assemble, the only tricky part was deciding that they were done.  I've never made such rich and dark cookies and it was hard to tell if the top had set.  I just went with the time frame she had recommended.  Mine didn't end up looking quite as perfectly cookie-like as hers did, but they are acceptable.  They are uber chocolatey, not overly sweet and  very satisfying.  They truly are what a brownie would taste like if it decided to turn into a cookie.  I think something else could be added to them to make them extra special.  Orangette suggested nuts, and I think orange zest or even some espresso would be lovely.  


1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat (I used greek)
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together the flour, baking soda, and salt.

Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. Blend well. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir.

Use an ice cream scoop to drop 8 mounds on the baking sheet.  Recipe should make 16.  Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough

Spaghetti Bolognese

I am a total sucker for a great bolognese.  This recipe is definitely going in my little comfort food repertoire for good. It's quite simple as far as ingredients go, but it is so not a 30 minute weeknight meal.  It takes several hours. And lots of coddling.  This is a Sunday afternoon through the evening kind of a meal and you can freeze a ton of it or just eat it all week (I actually think it tastes better the day after it is prepared).  This recipes comes from Food Network's Anne Burrell.  I used a Chianti and I really recommend using a great wine that you want to drink because it really intensifies and adds highly detectable depth to the flavor.  The color of the sauce is a deep, rich reddish maroon.  It tastes exactly like how I dream of perfect bolognese.  I made garlic bread to go with this - french baguette spread with butter, truffle oil, fresh herbs, garlic and paprika and baked for 10 minutes.  My husband and I were in heaven.  All we needed was some Sopranos to accompany it.  

Here is the link to the recipe on Foodnetwork.com for your reference
Pasta Bolognese (cook time 4 1/2 hours)

• 1 large onion or 2 small, cut into 1 inch dice
• 2 large carrots, cut into 1/2 inch dice
• 3 ribs celery, cut into 1-inch dice
• 4 cloves garlic
• Extra-virgin olive oil, for the pan
• Kosher salt
• 3 pounds ground chuck, brisket or round or combination
• 2 cups tomato paste
• 3 cups hearty red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmigiano-Reggiano
• High quality extra-virgin olive oil, for finishing

 

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.  In a large pan over medium heat, coat pan with oi.  Add the pureed veggies and season generously with salt.  Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.  Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

Coconut Shrimp

Oooo, these were goood.  To be fair, they were fried in duck fat, so how could they not be?  I had roasted a duck last week (I know, totally random) and had kept the fat.  Just so you know, duck fat looks exactly like condensed milk so please don't try and put a spoonful in your coffee.  My husband came very close.  He was so traumatized he reached for the half and half the rest of the week.  So back to the shrimp.  This was the first time I've fried anything.  I used more oil than I have in the past year but it was totally worth it.  I found inspiration from this food blogger's recipe (he has a nice dipping sauce posted which would be nice to try).  I don't have a candy thermometer so I had to just work with the look of the oil.  I threw in some of the panko to see if it fried, and then tossed in the shrimp.  This is a rough template of my measurements as I really was just cleaning out my pantry and freezer and eyeballed everything. 


~ 20 shrimp, peeled with tails kept on
2 T flour
2 egg whites
3/4 cup panko
1/2 cup fresh shredded coconut 
salt, pepper


Toss shrimp with flour, salt and pepper.  Dip in lightly beaten egg whites, and then press into panko and coconut mixture (combined) in a breading pan.  Let sit on a clean plate for about 20 minutes. Heat about 2 inches of oil in a dutch oven.  I did a combo of vegetable oil and duck fat.  When the oil is ready, fry the shrimp in 3 batches and let drain on paper towel lined plates.    

Green Chicken Curry

My husband got a big pack of chicken breasts from Costco over the weekend so I figured there is no time like the present to get started on my resolution.  I felt like making some kind of spicy Thai curry but the puppy and a plumber prevented me from getting to the grocery store, so I had to make do with what I had on hand.  Basically what I'm saying is, don't take my recipe literally - use it as inspiration, but there are much better green curry recipes out there.  I wanted to follow them, I just didn't have a lot of the ingredients.  What I would have liked to have added was some fresh ginger, some thai basil, some fish sauce perhaps, some scallions, and some bell peppers.  It did turn out delicious, and it felt great to have something that warmed up our throats and our tummies on such a cold evening.  Sometimes, after eating a lot of pasta (like last week) I just crave a big bowl of steaming hot rice with a rich curry poured on top.

1 small bunch cilantro

2 chicken breasts, pounded slightly, sliced and cubed

1 small onion (any kind is fine)

4 cloves garlic, chopped

1 T ginger paste

1/2 green chili  

1 T lemon grass powder

1 cup chicken broth

1 small can coconut milk (I had a 5.5 oz on hand)

1/4 cup fresh shredded coconut

1 t red curry paste

Wash cilantro and chop off long stems, but keep the remainder.  Throw into blender with fresh shredded coconut and chicken broth and puree.  Meanwhile, heat some oil in a pot and sautee onion until soft.  Add ginger paste and then fresh garlic, sautee.  Pour green cilantro sauce in, add fresh chili and lemon grass powder and let come to a boil.  Add chicken pieces and let cook.  Pour in coconut milk and then red curry paste.  Let this all cook.  Add a little water or chicken broth if you want to thin it out.