LadyCook61
Master Chef
I am either doing Lasagna or Beef Tenderloin.
Wow, that sounds delish! I wish I was coming over! Your potato/green bean dish sounds great too... nice combination of flavors!stuffed shells made with homemade cheeses and pizza sauce, ww herbed dinner rolls, crockpotted potato, onion and green beans with a seasoned white sauce added at the end, pasta salad, chocolate mousse with whipped cream
not the normal fare, we are having friends over
Either sounds good, but I vote for Lasagna!I am either doing Lasagna or Beef Tenderloin.
stuffed shells made with homemade cheeses and pizza sauce, ww herbed dinner rolls, crockpotted potato, onion and green beans with a seasoned white sauce added at the end, pasta salad, chocolate mousse with whipped cream
not the normal fare, we are having friends over
Since someone mentioned these, may I offer these original recipes:
“JOEY’S KILLER LASAGNA”
Serves 8
Ingredients
1 medium onion, chopped
3 Tbs olive oil
½ pound ground beef
½ pound bulk Italian sausage (or casings removed if links)
½ pound ground veal
2 cloves garlic, thinly sliced
6 ounces mushrooms, chopped
15 ounces tomato sauce
12 ounces tomato paste
½ cup dry red wine (e.g., Chianti)
½ cup water
1 tsp oregano, dried leaves
1 tsp basil, crushed dried
1 tsp salt
½ tsp pepper
½ tsp sugar
8 ounces mozzarella cheese, shredded
1 pound Ricotta cheese
½ cup fresh-grated Parmigiano Reggiano
12 ounces lasagna noodles
Directions
Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.
Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.
Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, drain again.
Butter a 9 x 13-inch baking dish.
Blend the mozzarella and ricotta together.
Cover the bottom of the dish with a thin layer of the sauce.
Then layer: 1/3 of the noodles, 1/3 of the sauce and 1/3 of the Ricotta-Mozzarella blend. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly.
This recipe can be refrigerated (or even frozen) up to the point of cooking. If refrigerated, cook at 325°F for 55-60 minutes. If frozen, cook for 75 minutes.
SEAFOOD RISOTTO
Serves 4
Ingredients
4 cups light fish/seafood stock (see recipe, above;
or two cups regular fish/seafood stock and 2 cups water; or one cup clam juice and 3 cups water)
½ cup dry white wine
1 Tbs Light olive oil
1 Tbs unsalted butter
¼ cup chopped shallots
1 cup Arborio (or other good risotto type) rice
3 Tbs Light olive oil
6 oz crimini mushrooms
1 clove garlic, sliced very thinly
1 lb fresh asparagus (can sub ½ cup thawed
frozen peas)
½ pound shrimp, peeled, de-veined, tails removed
½ pound sea scallops (halve large ones)
¼ pound cooked crabmeat
1/4 cup chopped fresh basil (preferably lemon
basil; or chopped fennel leaf)
3 Tbs freshly grated Parmesan cheese
Directions
Place stock and wine in saucepan and place on low heat to keep at a very low simmer.
Heat oil in a large, heavy skillet.
Sauté shallots over medium heat until soft.
Add rice, stir frequently to coat each grain and sauté about 3 minutes (until rice becomes opaque to oh-so-slightly toasted).
Add 1 cup (2-4 ladlefuls) of the stock and cook until almost all of the liquid is absorbed. Reduce heat to medium-low.
Continue to add ¼ to ½ cup (a ladleful) of the stock to the rice and simmer the rice, stirring occasionally, until all the liquid is absorbed.
When the risotto stock is more than ¾ used, start to cook the seafood mix.
In a separate large skillet, heat 3 Tbs olive oil.
Add mushroom, garlic, asparagus, shrimp, and scallops. Sauté until just medium rare; about 1-2 minutes.
Transfer the seafood plus crabmeat to the rice with the last ladleful of stock, add the cheese, and continue cooking for 1-2 minutes.
If you run out of stock, use hot water.
The risotto should be as tender as you like. Authentically, it is served when each grain is slightly firm to the bite. I, personally, like it somewhat softer.
Joe (new here)
And by the way, how is it I got the title "Assistant Cook"? Is it simply a matter of being new here?
Joe
Thanks BreezyCooking.
I found the Seafood forum but where's the Pasta forum?
Joe