authentic italian lasagna

my husband and i recently attended an italian cooking class and learned how to make this delicious lasagna.  at the cooking class, however, we were given ingredients, but not necessarily the portions and we weren't given a recipe to take home.  based on memory from that night and some help from giada de laurentiis of the food network for the bechamel, i came up with this recipe.

noodles

2 C "00" flour (ultra fine italian flour)
4 eggs plus one egg yolk, all at room temperature

combine.  knead at least 8 minutes or until dough springs back when you poke it.  roll out ultra thin or run through a pasta press.  make enough sheets for three layers in a 9 x 13.

filling

1- 1 1/2 C ricotta
3 T milk (or more, if needed)
3/4 lb panchetta, sliced about 1/4 in and diced
2 t minced garlic
1/2 lb ground beef, preferably 85%
3/4 C diced carrots
3/4 C diced celery
3/4 C diced onion
1 1/2 red wine (or 1 1/4 C beef broth and 1/4 red wine vinegar as non-alcoholic substitute)

put ricotta in a blender with the milk.  process until ultra smooth, adding additional milk one T at a time if needed.  set aside. 

fry the panchetta over med-high until cooked through.  scoop out with a slotted spoon and set aside.  add garlic to the leftover fat in the pan and brown.  add vegetables and beef and saute until beef is almost all the way cooked through.  add wine (broth, vinegar) and bring to a boil.  reduce to simmer, add panchetta, and simmer until liquid is reduced to about 3/4 C.

bechamel

5 T butter
1/2 C flour
4 C milk at room temperatue
2 pinches freshly grated nutmeg

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

lasagna

1 C tomato puree
1 C freshly finely grated parmesan

spread tomato puree at the bottom of a 9 x 13.  layer noodles on top.  spread half the meat mixture atop the noodles.  dollop half of ricotta evenly over the meat mixture. sprinkle lightly with parmesan.  repeat noodles, meat, ricotta, parmesan.  one more layer of noodles.  spread bechamel on top and sprinkle with remaining parmesan.  cover with foil and bake @ 375 for 25-30 min or until bubbly.  remove foil and bake until browned, about ten min more.

hazelnut and fig stuffing

for the adventurous eater, it's always fun to have an alternative to a classic recipe, but which is equally delicious.  plus it's much more healthy--not a lick of butter!  this recipe i adapted from vegetariantimes.com.  double the recipe for a large thanksgiving crowd.

ingredients

5 C cubed dried bread (i used a combination sour dough, dark rye and whole wheat)
1 1/2 C hazelnuts, coarsely chopped
3/4 C tawny port (or 5/8 C cranberry juice with 1/8 C lemon juice as a non-alcoholic substitute)
1 C dried figs, chopped
1/2 C craisins
5 T olive oil, divided
1 C finely chopped onion
2-3 t minced garlic (depending on strength of the garlic)
1 t finely chopped fresh rosemary, or dried rosemary to taste
2 1/2 C chicken stock

directions

Heat skillet over medium-high heat, and spread hazelnuts in pan. Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown. Cool.

Heat port to boiling in small saucepan. Stir in figs and cranberries. Set aside to steep.

Heat 2 Tbs. oil in skillet over medium heat. Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently. Stir in rosemary, and cook 2 minutes more. Stir onion mixture into bread cubes. Fold in dried fruit and port.

Whisk together broth and remaining 3 Tbs. oil in bowl. Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy. Season with salt and pepper, if desired.

Spread stuffing in prepared baking dish. Bake  @ 350 for 45 minutes, or until top is golden brown.

pecan pie bars

these really are the best pecan pie bars around.  i got the recipe from a friend of a friend.  an incredibly easy and delicious alternative to the thanksgiving classic pecan pie.  i only baked mine for 20 min.

crust ingredients:

• 3 c. flour
• ½ c. sugar
• 1 c. butter
• ½ t. salt

filling ingredients:

• 4 eggs, slightly beaten
• 1 ½ c. light or dark corn syrup
• 1 ½ c. sugar
• 3 T. butter, melted
• 1 ½ t. vanilla
• 2 ½ c. chopped pecans

directions:

Grease bottom and sides of 15x10 inch baking pan. Prepare crust: in a large bowl with mixer at medium speed, beat flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake in 350 degree for 20 minutes.

While crust is baking, prepare filling. In large bowl, stir eggs, corn syrup, sugar, butter, and vanillla until blended; stir in pacans. Spread evenly over hot crust. Turn oven to 325 and bake 25 minutes or until set (usually takes longer, but watch closely). Cool on wire rack.

Makes 48 bars.

wassail

wintry weather has settled in.  this is the perfect belly-warming beverage for a blustery day. 

ingredients

64oz apple juice or cider (i use light)
32oz cranberry juice (i use light)
1/3-1/2 C brown sugar
1 1/2 large oranges, sliced with skins on
4 extra large or 7-8 regular-sized cinnamon sticks
8-10 whole cloves
5-7 whole allspice berries

directions

place all ingredients in a crock pot.  cook on low about 8 hours.  take spices (except cinnamon sticks) and orange slices out.  keep on warm and it will keep indefinitely until you drink it up.  enjoy!

roasted squash and fennel with thyme

i just needed something different as a side.  this was something new and delicious AND healthy.  win-win-win!

ingredients

• 2 small summer squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup thinly sliced garlic

directions

1. Preheat oven to 450°F.
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

oven-roasted trout with lemon and dill

i have loved trout since i was young when we would go camping and eat it for breakfast over the fire after having caught it that morning before dawn.  my parents still love to fish and have been generous to share some of their catch with us recently.  this was a great way to use it!  i found it at allrecipes.com.

ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, mince
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest 
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

 directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

lemon tarts

this was my first attempt at a lemon meringue pie (though i hate meringue so i used heavy whipping cream instead) and was really pleased with the result.  i was making it for a crowd so when i cooked the lemon filling having quadrupled the batch, it took too long to heat up and therefore got a little overcooked.  if i were to do it again, i would cook it in smaller batches for a creamier filling.  the crust is a perfect compliment to the tart lemon. thanks food network!

the crust took half as long to bake in my oven in each step.

crust ingredients

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt

crust directions

Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

lemon filling ingredients

1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed

lemon filling directions

Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.