Classic Italian Lasagna

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Classic Italian Lasagna- I am still trying to figure out how in the world this recipe made it into a cookbook that is called EVERYDAY Italian.  The only way that this dish could be made "everyday" is if you purchased store bought marinara and béchamel instead of using the two homemade sauce recipes that I recently shared.  Using store bought might be the option for you, but I cannot speak for the end result.  Even then, there is still the par cooking of the noodles, grating of the cheese, thawing out the spinach (don't forget to use my easy method HERE), the cooking of the meats and then mixing a few things together before layering it all together. Are you still with me?? I hope so because this is one superior lasagna recipe!!

What really sets this recipe apart from other lasagna recipes is a mixture of the marinara and béchamel sauce.  It is rich, creamy and full of flavor.  The other stand out component is the meat layer.  I don't use ground beef.  Instead, I use a mixture of Italian sausage and pancetta.  After all, this is an Italian dish. As far as the cheeses, use whole-milk ricotta and mozzarella and not part-skim.  This is not something you will eat everyday, so splurge and get the good stuff.  

Kitchen Tip

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How to Cook Lasagne Noodles the Easy Way

Lasagne noodles have to be the most cumbersome dried pasta to cook.  Stirring them in an extremely large stock pot to keep them from clumping together is almost impossible without one or two tearing.  I know there are no boil pasta sheets, but I prefer the texture of  dried lasagna noodle. I am sure fresher is better, but...I won't go there quite yet. 

So, If one normally puts the lasagna in the boiling water, why not put the boiling water OVER the lasagna?? Let's just say it works and it is the only way I use to par cook those large noodles.

*Note-- Is it lasagnA or lasagnE? Both are acceptable, but after a little research, lasagnA is one single noodle and lasagnE plural. I won't mark either wrong on your recipe card if you won't mark it wrong on mine😜.

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 How to Skin and Toast Hazelnuts the EASY way!

Have you ever noticed that in many recipes calling for  hazelnuts, a.k.a filberts, the instructions tell you to toast then skin the hazelnuts? Well that method requires you to rub the toasted skins off in a towel and let me tell you that is a pain in the rumpus because the skins are stubborn and don't come completely off. So, let me share with you another method which will leave you pondering- where has this been all of my culinary life?

All you need is boiling water, baking soda and raw hazelnuts. That's it! How is this possible you ask? Adding baking soda to the boiling water creates an alkaline environment that breaks down the pectin, which is acidic, in the skins.  

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Preheat your oven to 350°F and line a rimmed baking sheet with parchment or a Silpat; set aside. Prepare an ice bath; set aside.

    Add the baking soda to the boiling water (the water will bubble and foam) then add the hazelnuts, stirring occasionally.

Boil the hazelnuts for 3-4 minutes.  The foam will turn reddish in color and the water will turn black-yuck!

Drain the hazelnuts in a colander and rinse well with fresh water. Immediately transfer them to a bowl filled with ice water.

Look at that water! I wonder if you could use it for an organic Easter egg dye??

And by the magic of science, the skins will slip right off! 

Transfer the skinned hazelnuts to a towel and blot to remove excess moisture.  

Don't they look like garbanzo beans?

Transfer the dried hazelnuts to the prepared baking sheet and bake until lightly browned and toasted, about 15-20 minutes.  Once they are completely cool, they should be nice and crunchy and ready for snacking or a sweet and savory recipe.

Now, how EASY was that?

Kitchen Tip

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How to Store Leftover Chipotles in Adobo Sauce

I have quite a few recipes that require chipotle peppers and adobo sauce, but I do not have a single recipe that uses the entire can.  Most of the recipes I have call for 1-2 chipotles and/or a teaspoon or more of adobo sauce.  That leaves me with extra peppers and sauce.  To make sure the leftover peppers and sauce don't go bad before the next time I need them, I freeze them separately.

For the peppers, I remove any excess sauce and lay them on a parchment lined baking sheet and freeze.  

For the sauce, I place a teaspoon in each well of a small ice cube tray (I found this one at The Container Store) and freeze.

Once they are completely frozen, I place them in labeled freezer bags until ready to use.  I find that the peppers are easier to chop in their frozen state.

Stay tuned for a recipe...

Kitchen Tip

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How to Keep Fish from Sticking to the Grill

I am a bit overdue for a kitchen tip, but I think this one will more than make-up for that.  I have read articles about the perfect spatula or fish chamber used to flip fish on a grill.  I have read tips about cooking fish on a sheet of tin foil directly on the grill.  I have even heard people vow that they will never cook fish on the grill due to the recurring problem of fish sticking to the blankety-blanking grill! .  However, once you use this simple method, you won't need any special tools.  You can cook fish on the grill again.  And you can do so with a Tibetan sense of calm.

The secret weapon-- a Russet potato!  That's right, a cut Russet potato is all you need.  Just before you are ready to place the fish on the grill, give the grill grates a really good rubbin' with the cut side of a potato.  I know you are thinking,  "How in the world is this going to keep the fish from sticking?!"  You see, the starch from the potato creates a film that prevents the fish from sticking.  Brilliant!

Now, if you want to try out this new method-- stay tuned for the grilled salmon recipe.  It's a simple and delicious take on preparing a perfect, pink piece of fish.

Oh, don't waste that potato either.  Finish cooking it on the grill or trim off the grilled end and throw it in a pot of water and simmer until just cooked through. Then use it in meatballs, mashed potatoes, hash browns, or potato pancakes.

Source: The Foster's Market Cookbook, by Sara Foster

Kitchen Tip

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How to Squeeze Dry Spinach

I never used a kitchen towel to wring out thawed frozen spinach.  I just did not like picking off pieces from the towel or risk turning my towel green.  Instead, I pressed the spinach through the holes of a colander.  One day as I was pressing, I stared at the stainless steel colander and thought of the stainless steel disk to my potato ricer (a great kitchen tool)--light bulb!  I stopped what I was doing and ran to my pantry to retrieve my ricer.  It worked so well that this is the method I have been using ever since.

To completely thaw the frozen spinach, place it on plate and let it thaw overnight in the refrigerator.  Fit the potato ricer with the smallest hole disk and place it over a bowl.  Put the thawed spinach in the ricer and press firmly to squeeze the liquid...and there you have it--perfectly squeezed dried spinach to use as needed.  

What to do with the little green puck?  Stay tuned for a recipe.

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How to Reheat Turkey Leftovers

Well, Thanksgiving is over, but our American right to the leftover carnage has just begun!  I told you how I made the entire Thanksgiving meal for leftovers, but I didn't explain how I reheat my turkey for our day-after feast.  

Growing up we always served large holiday meals buffet style in tabletop chafing dishes like this one.  The food is placed in pans over deep water pans.  The water is heated just until it steams and it keeps the food warm and moist.  

So with that in mind, I thought a great alternative to the steam table would be to warm up leftovers using the steam insert to my pasta pot.  I bring an inch or so of water to a simmer.  Place the cold sliced turkey meat in the steamer insert and put it over the simmering water.  Cover with a lid and check back every few minutes until the meat is the done.  It heats up just as moist and juicy as Thanksgiving day!

Oh, I almost forgot.  It is also a great way to reheat your leftover dressing.  Mmm-- moist and tender dressing!

Kitchen Tip

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How to Peel a Pomegranate

If you read the Black Bean and Pumpkin Soup post, you might remember that I garnished the soup with pomegranate seeds; certainly optional.  However, it was brought to my attention that some of you have never opened a pomegranate. So, I thought I would share a tip for easy removal of those tiny, tasty seeds.  

Fill a large bowl full of cool water.  Score the tough outside peel with the blade of a pairing knife.  Pull apart the peel to expose the inside chambers.  Place the opened pomegranate in the bowl and separate the seeds from the pulp and internal membranes.  Oh, get your kids involved.  Their tiny fingers are perfect for picking out the seeds.  Just remember to put on an old shirt or apron because pomegranate juice stains.  As you seperate the seeds you will notice that the pulp floats and the seeds sink.  Simply remove the floating pulp and drain the water from the seeds.  How easy is that?