Homemade Ricotta in Cannelloni
Update to Homemade Ricotta – In July and September I posted Blogs about making your own Ricotta Cheese. The first batch that was made used Lemon Juice to curdle it. The second batch I tried using Rennet Tables but that did not work so well, so here I am back using the Lemon Juice which works great! This batch of Ricotta like the first batch made was very delicious and on a par (if not better) than the expensive brand I usually buy. When I buy Ricotta I buy a whole milk product which has much more flavor and body than the lower fat one. I usually pay between $5 & $6 for it. The batch I made at home this time, cost:
Milk – $2.99
Cream – 75 cents
Milk, Salt and Cream
Lemon Juice – free (the lemons were given to me – if you have to purchase the lemons you will need 1-2 lemons depending on the size – also the price will vary from store to store and from State to State.
3 Tbsps. Fresh Lemon Juice
Cheese Cloth – about $2.00 worth (but I was able to wash it and will be able to reuse it again)
So, my fresh batch of Ricotta which tasted delicious and was made right in my own kitchen cost me about $4.00 to make, not counting the gas and the hot water for washing the pot. Maybe it was as much as I pay for the finished product but it was well worth it as it is delicious. For the directions for making the Ricotta, please visit Adventures in Cheese Making
Homemade Ricotta Cheese
Now, what did I do with this batch of Ricotta. I made Cannelloni for dinner tonight and was able to freeze half of them for another meal. If you have four or more eating dinner, the whole recipe will be sufficient for 4- 6 people, depending on appetites. If teenage boys are involved, then you will have dinner only for four. If like us, there are only 2 people at the meal, then you will have at least 2 meals out of it and maybe more.
While the Ricotta was draining I made the Crepe Batter for the Cannelloni Shells and then refrigerated it. Crepe batter needs to rest for at least one hour after being made. For the recipe see Crepe Batter
While the Crepe Batter was resting, I started the Meat Sauce that was to go over the top of the filled shells. Next, I shredded the Mozzarella Cheese that was to go over the Meat Sauce. If you need a recipe for the Meat Sauce you can just use my Fresh Tomato Sauce but start out by sauteing a pound of ground beef, chicken or veal before you add the other ingredients. Or you can use only Tomato Sauce.
Meat & Tomato Sauce
After the Crepes are made and the Sauce is simmering, prepare your Ricotta Cheese by adding an Egg, some freshly shredded Parmesan, Basil and about 1/2 tsp. Salt and 1/4 tsp. White Pepper or whatever your taste buds decree. The Basil that I added was actually a combo of minced Basil and Garlic in Olive Oil.
Basil, Egg and Parmesan Added
Set the Crepe Shells out on a flat surface and place 2-3 Tablespoons of the Ricotta filling on each Crepe (depending on the size of the Crepe). Fold in the sides and then the top and bottom.
Filling on Crepes
Wrapping the Crepes
Wrapped Crepes
Place each filled and rolled Crepe in a baking dish that has been lightly oiled with Olive Oil. Place them close together. When all the shells are filled, wrapped and placed in the baking dish top with the Sauce and some shredded Mozzarella Cheese.
Wrapped Crepes in Baking Dish
Sauce on Crepes
Bake at 350 degrees for 20-30 minutes or until everything is hot and the Mozzarella Cheese has melted.
Baked Cannelloni
Serve immediately with a mixed Green Salad and fresh Italian Bread, if so desired.
This dish will serve from 4-6 people, depending on appetites. We had enough leftover for a second meal and half the Manicotti went in the freezer for a third meal. Of course, we are only two people and so we are lucky enough to have more than one meal out of this dish.
Categories: Cheese, Dinner Ideas, Ethnic Cuisine, Italian, Main, One Dish Meals, Pasta Tags: Bread, Cheese, Eggs, family dinner, Gourmet Foods, Pasta, Salad, Tomatoes
Southern California Farmer’s Markets – Calabassas
Saturday Morning Farmer’s Markets abound in Southern California. Within the distance of approximately 33 miles, extending from the city of Ventura to Calabassas (at the far Western end of the San Fernando Valley) there are 4 markets that I know of: Ventura, Camarillo Old Town, Newbury Park and Calabassas. You can go further South and find quite a few more but of course, it would be difficult to attend all of them in one day. On my foray to Calabassas I also went to Newbury Park and could have hit Camarillo if I had so desired. The market is across the street from the most prominent and probably well-known business in Camarillo and that would be the Sage Brush Cantina. The Cantina opened years ago in a one store front location and soon took over the properties next to it, so that now the whole block (where there used to be a bakery and other businesses) is now all Sage Brush Cantina and their parking lot. It has become a gathering for locals and out of towners as well.
The Calabassas Market is probably the most diverse and exciting of the one that I previously mentioned. The time slot is from 9 in the morning until 1 in the afternoon. You can buy produce, flowers, artisan bread products and foods ready-made to eat on the spot.
The first thing when you walk into the market is a sign for Valet Parking and an attendant to manage it. The fee is only $3.00 which is the same that the parking lot across the street charges. There is very little street parking in Calabassas and since the Market is well-attended the lot or Valet Parking is well worth it. An alternative is to park in the shopping center on Valley Circle – it is about a one block walk but if you are carrying market produce it can be a little tireing.
There are many flower vendors and they are the ones that are most prominent in the front of the market. This is not to say there are no produce vendors there – there are plenty but the flowers are so colorful and beautiful that they do stand out. If you are planning on purchasing flowers as well as produce wait until you are finished and almost ready to leave – that way your flowers will have stayed fresh in water until you pick them and take them home. If you carry them around the market there is a strong possibility that they will start to wilt, especially if it is a hot day.
There are many produce vendors but one of my favorite has produce similar to Underwoods in Camarillo in that they have those beautiful heads of Purple and Gold Cauliflower along with Romesco which is shaped like a castle with little turrets.
Gold and Purple Cauliflower
Green Cauliflower
Romanesco
One of the ways in which I like to use the Cauliflower is to prepare it with a Cheese Sauce – the simplest Cheese Sauce that you will ever make. Simply shred as much Medium or Sharp Cheddar Cheese and combine it with enough Mayonnaise to make a spreadable mixture. Place the washed Cauliflower in a microwavable dish and spread the Mayo/Cheese mixture all over it. Microwave for approximately five minutes or until the Cauliflower is fork tender.
Golden Cauliflower
Covered with Mayo/Cheese Mixture
Micro-waved – Ready for Eating
I love Mushrooms and one of the Vendors has a great variety of Mushrooms and they are locally (in the Conejo Valley just West of Calabassas) raised. Mushrooms grow best in the dark and not exactly knowing I asked the Vendor where he grew them – in a Greenhouse? The answer was no – he actually grows most of them in a warehouse building – probably in raised beds or flats. You could purchase one type of mushroom or a variety pack of different sizes and different prices. I couldn’t resist and did buy a $15 pack which did last me for several meals.
Mushroom Varieties
More Mushrooms
Also at the market were Citrus Vendors, Vegetable Vendors, Egg Vendors, Hot Sauce Vendors and many more. I am pictured below at the booth of a vendor from Central California – at this point in the day (about 1 hours before closing) his products were marked down to 3 for $5.00. An excellent and everything I purchase from his was of excellent quality.
Sylvia at Calabassas Mkt
Organic Produce
This next vendor sells Cucumbers, Tomatoes and Beans at both the Calabassas Market and the Market in Thousand Oaks on Thursday afternoon. When I visit these markets her stand is always one that I stop at. The Cucumbers are of the Japanese variety and do not need to be peeled. They are always sweet and crisp and delicious.
Wonderful Cucumbers
One of the Vendors at the Calabassas Market was not selling produce but instead he had Pasta and Olives – the booth was called Zona de Italy. Lots of interesting pasta and delicious Olives of various varieties.
So take a trip out to Calabassas and check out their produce, flowers, pasta, etc.
Olives
Zona Italy
Categories: Dinner Ideas, Farm Markets, Fruit, Lunch Ideas, Main, Pasta, Salads Tags: Apples, family dinner, Fruit, Mushrooms, Pasta, Tomatoes, Vegetables
CULINARY MAKEOVERS – #17: Fried Chicken Fettucinni
Time for another ‘Make-over’. When cooking for two people, it is often difficult to cook just the right amount of food. Especially when making Fried Chicken! Whoever heard of frying just half a Chicken? And who gets what? So, I always make a whole one and use the leftovers for lunches, salads, sandwiches and even a dinner.
Fried Chicken
This time I made Fettucinni with the Fried Chicken leftovers and Garden Fresh Vegetables. Yes, from our backyard Garden. The Vegetables that came from our yard were Tomatoes, Japanese Eggplant and Basil. The rest of the Vegetables that I used were Onions, Mushrooms, Red Bell Pepper and Garlic.
Start with the Chicken by boning and removing most of the skin. Next slice the Chicken against the grain into bite-sized pieces. Set the Chicken aside and prepare your Vegetables. Wash and dry all the Vegetables before prepping them. Peel and crush or mince the Garlic. Dice the Onion and clean and slice the Mushrooms. Mince the fresh Basil and set aside. The Eggplant I used was Japanese Eggplant and they are slender to begin with so I just sliced them into 1/4″ slices. (Thicker if you prefer) Dice the Tomatoes and Bell Pepper and set aside.
Cook the Pasta in Boiling Salted Water per package directions. (DO NOT OVERCOOK!) Drain in a colander and set aside.
In a saute pan, heat a small amount of Olive Oil and start sauteing the diced Onion, minced Garlic, sliced Mushrooms and sliced Eggplant.
Onion, Mushrooms & Eggplant
Once the Vegetables have softened add the Chicken Pieces along with the prepared Tomato. Add Salt and Pepper to taste.
Tomatoes and Chicken Added
Just before serving combine the Cooked Vegetable/Chicken Mixture with the Cooked Pasta. Add the diced Red Bell Pepper and Basil. Serve immediately.
Pasta Added
Serve immediately and enjoy!
Categories: Cooking for Everyone, Dinner Ideas, Italian, Leftovers, Main, Pasta Tags: family dinner, Mushrooms, Pasta, Tomatoes, Vegetables
CULINARY MAKEOVERS – #16 – SPINACH/MUSHROOM LASAGNA
Last Night’s Dinner was Teriyaki Pork Tenderloin with sautéed Spinach with Mushrooms and Onions. I had been busy most of the afternoon baking Gingerbread House Parts so my husband Ev, went to the store for me to pick up the Pork Tenderloin and a Vegetable. I had asked him to get whatever Leafy Vegetable he preferred and it could be fresh or frozen. He picked out frozen chopped Spinach. Now, I love Spinach, but chopped is another story. Anyways, I sautéed it with diced Onions and sliced Mushrooms. It came out pretty good, but the whole leaf would have been better. Anyways, I always cook too much for two people and there was a good size portion of the Spinach leftover. When we discussed what we would like to have for Dinner tonight, Ev wanted Pasta. I said okay but didn’t tell him what kind of Pasta we were going to have. Here is where the Makeover comes in. Listed below are the leftovers that I incorporated into the meal along with the additional ingredients that I had to purchase:
ON HAND PURCHASED
Lasagna Noodles Ricotta Cheese
Mushroom/Spinach Sauté Canned Diced Tomatoes
Egg & Cream Ground Veal (optional)
Shredded Mozzarella
Parmesan Cheese
Fresh Basil & Garlic
Dried Oregano & Bay Leaves
Olive Oil
Tomato Paste
Salt & Pepper
Lasagna Noodles
Shredded Mozzarella
Mushroom/Spinach Sauté
Shredded Parmesan Cheese
This was probably one of the easiest meals I have prepared in a long time. Below is the order in which I prepared this dish:
I – Making the Tomato Sauce
- Sautéing the Veal in a small amount of Olive Oil
- Crushing the Garlic and adding it to the Veal
- Add the Crushed Tomatoes along with the Dried Oregano & Bay Leaf
- Add half can (3 oz.) Tomato Paste along with Salt and Pepper to taste
- Allow to simmer until the Sauce is of the desired consistency
- At the end, add about 1/4 cup minced Basil
Add the Basil at the end of the cooking period.
II – Spinach/Ricotta Mixture
- In small bowl I mixed 1 cup of Ricotta with 1 beaten Egg and then added about 1/4 cup of Cream.
- Stir in the Mushroom/Spinach Mixture
III – Assembly
- Place a very small amount of Olive Oil at the bottom of the baking dish and spread it with a paper towel to cover the entire bottom surface.
Oil the Bottom of the Baking Dish
- Arrange a layer of Noodles on the bottom
Lasagna Noodles – First Layer
- Add a layer of the Spinach/Ricotta mixture
Mushroom/Spinach Ricotta next
- Add a layer of shredded Mozzarella
Shredded Mozzarella
- Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
- Sprinkle some Parmesan Cheese on this layer
- Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
- Add Mozzarella Cheese
- Half hour before serving bake at 350 degrees until the Cheese is melted and slightly browned and the dish is hot all the way through – (about half hour)
IV – Serving
- Let the Lasagna rest for about 5 minutes before cutting and serving it.
- Serve with the Veal/Tomato Sauce and additional Parmesan Cheese as desired
Spinach/Mushroom Lasagna with Veal/Tomato Sauce
Categories: Cooking for Everyone, Dinner Ideas, Italian, Leftovers, Main, Pasta Tags: Cheese, family dinner, Leftovers, Mozzarella, Mushrooms, Pasta, Spinach, Tomatoes, Vegetables
MONTH OF THE PUMPKIN
October boasts of 13 different food Titles. Except for two (Eat Country Ham Month and Vegetarian Awareness Month), all are National Food Months) A few among them are ‘National Caramel Month’, ‘National Popping Corn Month’ and ‘National Chili Month’. However, I think one item is missing and that this should also be ‘National Pumpkin Month’ or at least ‘Pumpkin Month’. This is the time when the Pumpkins are making their way into the markets for Halloween and Thanksgiving and possibly even December Holiday Meals. Therefore I am declaring October the ‘Month of the Pumpkin’.
Think of all the things that can be done with Pumpkin and I am not just talking about ‘Jack O’ Lanterns for Halloween. I am talking about ‘foodstuffs that can be made with Pumpkin’. There are at least two different types of Pumpkin on the market. One are the larger Pumpkins which are used for carving ‘Jack O’ Lanterns’ and other Fall Decorations. Then there is the ‘Sugar Pie Pumpkin’ which is used for baking and cooking. This is the Pumpkin that this blog will be dealing with. For those of you who think that Pumpkin does not taste good, you have another guess coming. Combined with spices, sugar and other ingredients Pumpkin can be very tasty and quite delicious. Pumpkin is rich in Beta Carotenes which provide Vitamin A, a necessary nutrient for ‘Night Vision’ and other bodily functions.
Just what is a Pumpkin? Well, first of all it is a fruit that belongs to the squash family. All squash are classified as fruit because they bear seeds thereby making the shell that contains the seeds the ovary. The meat inside the shell (skin) is edible and can be cooked as is or chopped or ground or pureed and can be baked, stewed, or made into Ice Cream, Shakes and Smoothies. My favorite use for Pumpkin is in Pumpkin Bread or Pumpkin Waffles. Roasted Pumpkin Seeds are also a favorite among many people. In addition, the seeds contain Oil which is also used for culinary purposes
Listed below are just some of the table items that can be made with Pumpkin. Listed below are some of the many foodstuffs that can be made with Pumpkin. (In Alphabetical Order) During the month of October, this blog will post various recipes and photos made with Pumpkin. Please do try out some of these items for your family meals.
Pumpkin Bread & Muffins Pumpkin Pasta
Pumpkin Biscuits Pumpkin Pie
Pumpkin Waffles Pumpkin Soup
Pumpkin Cornbread Pumpkin Stew
Pumpkin Ice Cream Pumpkin Turnovers
Pumpkin Milkshakes
Starting today you can check for recipes to try. For starters, go to the links below. These are delicious for your Thanksgiving Dinner or Breakfast.
Categories: Baking, Bread, Breakfast Ideas, Dinner Ideas, Halloween, Holiday Tidbits, Main, National Food Days, Pasta, Pastry Tags: Bread, Cookies, Pasta, Pies, Pumpkins, Soup, Stew
LASAGNA DINNER – RECORD BREAKING PREPARATION!
My Stepdaughter was scheduled to come over our house for a belated Birthday Dinner Tuesday Night, but Monday afternoon at about 3:45 Tina called and said she had forgotten that she had concert tickets for Tuesday Night and that she was working all the rest of the week. (She works 12 hours day in the Emergency Room of our local hospital) Could she come over tonight instead? She had requested Lasagna for dinner along with Chocolate Cake for dessert. My plan was to spend most of Tuesday baking and cooking and I was going to make home-made pasta for the Lasagna.
Well, plans got shifted dramatically. Fortunately, I had done the shopping for dinner on Monday except for the Lasagna Noodles which my husband went out to buy. At 4 in the afternoon I started cooking Lasagna (usually an all-day project) for dinner at 6:30. Here is how it went.
This was going to be Mushroom Lasagna and I had purchased 4 different kinds of Mushrooms for it. We had:
Crimini (Baby Portobello
Baby Portobello (Crimini)
White Mushrooms
Lobster Mushrooms
Sliced Lobster Mushrooms
Oyster Mushrooms
Oyster Mushroom
Oyster Mushrooms
I put on a big pot of Water so that it would be ready when my husband returned. I then diced an Onion and started sautéing in Olive Oil in my Dutch Oven.
Diced Onions Cooking
While the Onion was sautéing, I cleaned and sliced the Mushrooms. The Brown Crimini were first. While they were sautéing, I then cleaned and sliced the Lobster Mushrooms. The Lobster Mushrooms are named, not because they taste like but Lobster, but look like Lobster Meat. These Mushrooms are somewhat denser and tougher than the Brown ones and need to cook for a bit longer.
Next came the White Mushrooms and then the Oyster. Again, the Oyster are named for their appearance. They have the shape of an Oyster and when growing are clustered together almost like Oysters do in the Oyster bed. I did salt the Mushrooms while they were sautéing. Salt not only adds flavor but tends to pull out the excess moisture from the Vegetables.
Brown Mushrooms Added to the Onions
Mushrooms & Onions Sautéing
Next I crushed some Garlic and added it to the Mushrooms. To this I added some Marsala Wine and cooked it on high heat to reduce it down to just its flavor. To all this, I added 2 cans of Crushed Tomatoes. You want to use a good quality of crushed Tomatoes (or use fresh and crush your own). Lesser quality Tomatoes will be watery and you want to avoid this. I turned the heat down to simmer and let it cook while I prepared the rest of the ingredients. The time now was about 4:45. At the end of the cooking period I added some fresh minced Basil. Fresh Herbs should always be added at the end so that they do not lose their flavor.
Mincing Basil in the Mini-Food Processor
Usually I will make a Béchamel Sauce (White Sauce) as a vessel for the Ricotta Cheese but today I did not have time, so I just added two Eggs to 1 lb. of Cheese and thoroughly mixed them in.
Ricotta with Eggs
Then I shredded the Parmesan Reggiano and cut up the Mozzarella. Usually I will chop the Mozzarella in the Food Processor but the Cheese I had purchased this time was sliced, but sliced too thickly so I had to cut it up into small pieces.
Block of Parmesan cut into quarters
Shredding the Parmesan in the Food Processor
The Water had come to a boil and my Husband had returned with the Pasta. I put a good portion of Salt into the Water (this was a big pot) and added the Pasta. Salt not only adds flavor to the pasta but also helps to increase the temperature of the water and therefore shorten the cooking time. This particular Pasta took about 10 minutes to cook. I recommend using Italian Pasta for all your Pasta dishes, unless you prefer to make your own which in that case is the ‘best’.
While the Pasta was cooking I washed the package of Asparagus that I had purchased and cut off the bottoms to save for Cream of Asparagus Soup. I then placed them in a oven-proof baking dish and sprinkled with Sea Salt and Olive Oil. Over this I added a package of Beech Mushrooms, diced Tomatoes and African Blue Basil Leaves. You can use any kind of Basil. The African Blue has small leaves and does not need to be snipped or crushed to use. I covered this with Aluminum Foil and set it aside to put in the oven when the Lasagna was half-done.
Asparagus with Beech Mushrooms, Basil and Tomates
Next I drained the Pasta into my largest Colander and rinsed it just enough to keep the pieces from sticking together. Next oiled my Pasta Baking Dish and started assembling the Lasagna. First came a lengthwise layer of Pasta which was then topped with the Ricotta Cheese Mixture. Next came a layer of Sauce topped with Shredded Parmesan and Mozzarella.
Ricotta on Pasta before spreading
Sauce Added
On the next layer the Pasta was laid cross-wise (this makes it easier to cut the Lasagna when serving) with a layer of Ricotta, Sauce, and Parmesan. The next layer repeated the first except that no sauce was added. Layers one & two were repeated with Mozzarella being on top. I could have gone another layer but there were only four of us for dinner and I didn’t want to have too much left over.
Adding the Second Layer of Pasta
Baked Lasagna
I then set the Lasagna aside to prepare the Salad. The time now was 5:15.For the Salad I had a mixture of different types of Organic Baby Salad Greens. Added to this were diced Home-Grown Tomatoes & Cucumbers. The dressing was a Balsamic Vinaigrette which was added just before serving.
Since this was a Spur of the Moment Dinner, Appetizers were re-heated Vegetable Tempura from the night before (Mushrooms, Carrots and Home-Grown Asian Egg Plant.
The Bread that was served was an Olive Bread that I made from leftover Pizza Dough. Purchased Olive Salad was spread on the Pizza Dough that had been rolled out to a thin rectangle and then rolled up Jelly Roll fashion. It was baked at 400 degrees until the bread was well-browned. About 30-40 minutes.
Slice of Olive Bread
Dessert could not be the Chocolate Cake that was planned for today, but we did have Chocolate Brownies that I had made the day before and since this was the cake version of Brownies, they worked perfectly for dessert.
Out Beverage was home-brewed Iced Tea. All in all, in spite of the short time notice, dinner turned out very good and everyone loved the Lasagna, especially my Step-Daughter for whom the meal was made. I figured this could be a rehearsal for a Cooking Competition Show in which the contestants have a limited amount of time to prepare their dishes. Watch out guys! I may give you some competition!
Categories: Baking, Bread, Cooking for Everyone, Dinner Ideas, Italian, Main, Pasta Tags: baking, Cheese, family dinner, Mushrooms, Pasta, Salad, Tomatoes, Vegetables
EATING SICILIAN
Yesterday I and two friends had the pleasure of attending a Sicilian Cooking Class at the Getty Villa in Malibu, CA. The class was held in connection with a special exhibition ‘Art and Invention between Greece and Rome’ which is currently on view at the J. Paul Getty Museum at the Getty Villa in Malibu. The Exhibition will remain on display through August 19, 2013. The class was taught by Maite Gomez-Rejon who has not only Art Degrees but also a Diploma from the French Cooking School in New York City. Maite combines Art History with the food from the specific eras.
The day started with a talk about Sicilian Food and some of its origins and the ancient works from which the information was culled. After the talk there was a tour and discussion of the exhibit and then a walk through the Herb Garden where we picked herbs for the meal we were to prepare.
Radishes in the Herb Garden
Oregano in the Herb Garden
The menu for the Day consisted of Sicilian Salad, Olive and Date Tapenade, Eggplant with Anchovies and Capers, Poached Shrimp with Olive Oil and Lemon and Pasta with Sardines and Fennel. Dessert was Cannoli with Almonds and Honey.
According to the information gleaned from the ancient books food must be fresh, locally grown and be prepared simply, so as not to cover up the natural tastes.
The Salad was quite delightful. It consisted of Greens, Pomegranate Seeds, Blood Oranges and a Dressing made from Blackberries, Balsamic and Red Wine Vinegars and Olive Oil.
The Tapenade was unusual in that it contained Dates which made a nice contrast to the Olives.
The Anchovies gave a nice bite to the Eggplant which was prepared with Parsley, Garlic and Olive Oil.
The Poached Shrimp was a very simple, yet delicious dish.
I and my friends had the pleasure of making the actual pasta dough, rolling it and cutting it. As we made it someone else picked it up and cooked it. (Fresh Pasta only needs a minute or two of cooking). Another group made the sauce that the pasta was added to.
Mary making Pasta at Getty
Mia making Pasta at Ghetty Villa Class
Pasta & Sardines at Ghetty
Dessert again was the Cannoli which was made with Ricotta Cheese, Mascarpone, Honey, Almonds and Cinnamon. Even though the attendees were give the recipe for the shells, we did not make them. We used ready-made shells which can be purchased at Italian Delis. If you have ever made Cannoli Shells you will know what a pain in the neck they are to make, although it is kind of fun. To make Cannoli Shells, you need to have the forms which are metal tubes that the dough is wrapped around and then fried. The purchased ones taste almost as good and certainly do save lots of time and frustration.
All in all the day was fun and educational and the people that attended were very nice and easy to work with. I would definitely recommend any future cooking classes that are held at the Getty to anyone who may be interested. These classes are held on a quarterly basis in connection with a current exhibit.
Categories: COOKING CLASSES, Cooking for Everyone, Italian, Main, Pasta Tags: Dessert Ideas, Food History, Greek Food, Pasta, Salad, Sicilian Food
CULINARY MAKEOVERS # 15 – Macaroni & Cheese Supreme
Macaroni and Cheese Suprema
Tonight is the Oscard Awards Ceremony and we wanted to have something simple, easy and quick for dinner. The only way to really do this is to either have it sent in or make something ahead. I opted for the ‘Make Something Ahead’ meal. This is my Macaroni and Cheese Suprema Dish. I have a standard recipe on line, but I never ever or hardly ever make it as stated. The recipe is just a guide and I use whatever happens to be on hand, especially if I have leftovers to get rid of.
I am a person who just cannot throw out leftovers until they are really no good to eat. But when I do use them, I can make some really good dishes from them and no one would ever know they were made from leftovers unless I tell them.
Todays leftovers were:
Drawn Butter
Onion (the only non-leftover item – only used half so it is now a leftover)
Shredded Cheddar/Jack (in freezer)
Brie
Fusili Pasta (in freezer)
Orange Bell Pepper
Chives
In addition to the leftovers I added some:
2 Tbsps. Flour
Cream
Half/Half
Dijon Mustard
I made the Mac and Cheese in this wonderful stainless steel oval shaped stove-top to oven casserole pan. I use it for almost everything and it is perfect for the two of us and if we have company will hold at least enough for 4 people, maybe even six.
PROCEDURE:
- Melt the Butter in the Pan over low heat. While the Butter is melting, dice the Onion and then add it to the melted Butter.
- Stir in the Flour and cook until the Flour is well-blended with the Onions and Butter. Continue to cook for about another minute and then add 1 cup of Cream or Half/Half or even Milk.
- Cook and stir until the mixture thickens and then add about 1-2 Tbsps. of Dijon Mustard along with 1/2 tsp. of Salt and 1/4 tsp. White Pepper.
- Stir in the Brie, in any amount up to 1 cup, (Cream Cheese can also be used) and the shredded Cheese (about 2 cups)
- Stir well to combine; if the mixture is too thick add additional Half/Half or Milk. Taste for seasonings and adjust to your taste.
- Stir in the Cooked Macaroni with a rubber or silicone spatula; be sure to have all the Macaroni covered with the Cheese Sauce.
- Dice the Bell Pepper and add to the Cheesy Pasta; combine well or just leave on top for a garnish.
- Snip the Chives with pair of Kitchen Shears and sprinkle on top for a Garnish. (Green Onions may be used instead or even dill if you like dill with Cheese)
- The dish is now ready to serve. If you are planning on serving it later in the day or even tomorrow, refrigerate until about one hour before serving time.
- If you are using a metal pan like mine, then you can put it in the oven while it is cold, but if it is a ceramic or glass dish, allow it to come to room temperature before placing it in the hot oven. Alternatively, place it in a cold oven and then turn the oven or even better, Microwave it for a minute or two to warm up the dish)
- Serve and enjoy!
For the full recipe please see macaroni-and-cheese-supreme/
Categories: Dinner Ideas, Leftovers, Lunch Ideas, Pasta Tags: Bell Peppers, butter, Cheese, Chives, Culinary Makeovers, family dinner, kids recipes, Leftovers, Pasta
Mexican Lasagna – CULINARY MAKEOVERS # 13
CULINARY MAKEOVERS
Number Thirteen
Mexican Lasagna
On Monday we had Tacos for Dinner. There are just certain things that cannot be made in amounts small enough for two people, therefore there are leftovers. Not wanting to throw out the leftovers, I decided to turn them into a new dish. The items that were left over was the cooked Ground Beef Mixture that we used for the Tacos along with Salsa and diced Tomatoes. In the freezer I had some Basil Pasta that I had made at a previous meal.
The Basil Pasta was homemade and even though it was a very small amount, it was so good (I make very thin pasta which we love) I just couldn’t throw it away. In addition, I had another type of pasta in the freezer. The second pasta was completely different from the Basil Pasta, but that didn’t matter. In addition, there was some shredded Mozzarella Cheese and Corn Kernels. I added some Enchilada Sauce (also in the freezer) to the Salsa and diced Tomatoes.
I thinly sliced some Green Onions (Scallions) and Olives. These two items were used as a garnish on top of the finished dish.
So here is what I did to create the Mexican Lasagna.
- I took my 9 x9 glass baking dish and lightly coated the bottom with a small amount of Olive Oil.
- The Basil Pasta was laid out on the bottom of the dish. (Coincidentally, there was just enough to cover the bottom.
Basil Pasta at Bottom of Dish
- Next, I added part of the Enchilada Sauce/Salsa/Tomato Mixture to the cooked Ground Beef and tossed it all together. Then the Beef was placed on top of the Basil Pasta.
The Cooked Meat with Red Bell Peppers
Sauce Added to the Cooked Meat
Sauced Meat Added to the Pasta
- Next came a layer of Corn Kernels. ( No need to cook – this gets done when you bake the Lasagna)
Corn Added
- On top of the Corn I placed the other Pasta that I had leftover and then added some more of the Sauce.
Sauce added to Second Layer of Pasta
- On top of the Sauce went the shredded Cheese and on top of this went the Green Onions and Sliced Olives. Since I put this together in the morning it had to be refrigerated until dinner time.
Cheese Added
Green Onions and Olives Added
- About 45 minutes before dinner I placed the dish of Lasagna in a cold oven. (Do not put cold glass in a hot oven – the sudden temperature differential will cause the glass to expand too rapidly and break)
- I then turned the oven to 350 degrees and allowed the Lasagna to cook until it was heated through and the cheese on top had melted. (You can tell when it is done because not only will the cheese melt, but the sauce will start steaming when it becomes heated)
In the Oven
Baled amd Ready to Serve
Categories: Condiments, Dinner Ideas, Leftovers, Main, Mexican, Pasta Tags: Cheese, family dinner, Lasagna, Leftovers, Pasta, Salsa, Tacos, Tomatoes
TEEN/PRETEEN WESTERN CULINARY CAMP AT LET’S GET COOKIN’
The week of August 13th – 17th was the Teen/Preteen Western Culinary Camp at Let’s Get Cookin’ in Westlake Village. During the week, we traced the evolution of Western Cuisine from its birthplace in the Middle East and followed the trail to Greece, Italy, France and then across the Atlantic to the New England States in America.
Day One – Middle East
Lavash -Flat Bread
Spinach Borani – Spinach & Yogurt Dip
Israeli Chopped Salad
Israeli Couscous
Chicken Tangine
Egyptian Bread Pudding
Cardamom Cookies & Pomegranate Blast
Emma & Paige making Lavash
Paige making Israeli Couscous
Israeli Chopped Salad
Emma Meek – Middle Eastern Lunch
On Emma’s plate is Israeli Couscous & Lavash. In the small cups are Israeli Chopped Salad, Spinach Borani & Pomegranate Blast.
Egyptian Bread Pudding
Egyptian Bread Pudding – contains Baked Puff Pastry, a variety of nuts and Coconut sweetened condensed milk. The ingredients were combined and then baked before being served.
Day Two – Greece
Pita Bread
Mediterranean Vegetable Salad
Beef & Macaroni Pie
Lemon Rice Pilaf
Pineapple Baklava
Paige & Emma T. making Pineapple Baklava
Filling for Baklava
Eating Lunch on Day Two – Macaroni Pie, Vegetable Salad, Rice Pilaff
Emma T, Paige, Emma M & Sheema
Day Three – Italy
Antipasto
Stuffed Shells with Marinara Sauce
Chicken Picatta
Fruit Lasagna
Italian Sodas
Emma T. and Paige dicing Onions for the Chicken Picatta
Chicken Picatta – Lemon flavored dish
Emma M. Shredding Cheese for Stuffed Shells
Paige & Emma T. Serving themselves Antipasto
Antipasto with Balsamic Vinaigrette
Fruit Lasagna
Day Four – France
Coquille St. Jacque (Scallops in White Butter Sauce)
French Onion Soup
Baguettes
Butter Lettuce Salad
Boeuf Burgundy
Haricot Verte (French Green Beans)
Strawberry Napoleons
Coquille St. Jacque
Strawberry Napoleon’s for Dessert
Elizabeth adding Pastry Cream that was forgotten
Day Five – New England
Rhode Island Clam Chowder
Stuffed Eggs Florentine
Roasted Asparagus
Lamb Carbonnade
Corn Fritters
Pumpkin Biscuits
Sally Lunn Bread
Boston Cream Pie
Emma T. with Pumpkin Cookies
Paige – just added glaze to Boston Cream Pie
Boston Cream Pie
Additional Photos
Sheema, Lauren & Aya – Italy
Sheema, Emma T & Piper —->
