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Revised Tuscan White Lasagna
Delicious Tuscan Artichoke, Sausage Lasagna
Outstanding Dinner Party Desert
Very good broccoli recipe
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Revised Tuscan White Lasagna

This Tuscan White Lasagna recipe has just been tweaked after 2 separate dinners with "foodies" friends this week to achieve a lasagna very close to what we remember from Italy! .  

Tuscan White Lasagna with Artichoke & Sausage


Yield – Serves 6
Active Time – 45 Minutes; Total Time – 1.5 Hours

Ingredients:
  • 1 12 oz  jar marinated Artichoke hearts ( Delallo Grilled preferred)
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic (1 Tbs), minced
  • 1/3 cup all-purpose flour
  • 4 ½  cups milk - 2 warmed, 2 1/2  cold
  • Dash nutmeg
  • Salt and pepper to taste
  • 3 cup (3/4 lbs) shredded Piave or Parmesan Cheese
  • 2 cup shredded Mozzarella Cheese
  • 1 16 oz pkg Italian Sausage
  • 10 -12 Sage leaves – fresh, minced
  • 1 Tsp Oregano - dried
  • 12 Barilla (1/2 box) oven-ready lasagna Noodles
Directions:
1.      Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
2.      Soak dry lasagna noodles in hot water + 1 tbs olive oil  before layering filling for lasagna.
3.      Crumble sausage in non-stick sauté pan and cook until browned (5-6 mins). Add minced garlic to pan and sauté for 2-3 mins being careful to not burn garlic. Add Sage and Oregano. Set aside to cool.
4.      Open can (jars) of artichoke hearts and drain liquid. Separate artichoke hearts into flat spreadable pieces.  
5.      Béchamel - Melt butter in a 2 qt pan over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in heated milk, salt, and nutmeg then add cold milk. Increase heat to medium high and bring to a boil. Add 1 cup Piave (Parmesan) cheese and stir until melted. Remove from heat and cool.
6.      Spread 1 cup béchamel sauce and 1/3 of sausage in the bottom of prepared dish. Top with noodles.
7.      On top of noodles, add 1/2 artichoke hearts and 1/3 cooled sausage for this layer. Then add 1/2 cups each of Piave and mozzarella cheese. Finally, spread 1 cup of béchamel sauce over layered items.
8.       Repeat step above again by adding another layer of noodles, top with 1/3 sausage and 1/2 cups each of Piave and mozzarella cheese, final 1/2 artichoke hearts. Spread 1 cup Béchamel sauce over layer.
9.      Finally, add another noodle layer, topped with remaining sauce, Piave and mozzarella cheese.
10.  Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes at 400 degrees F until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
 
Layers = BSN/SACCBN/SACCBN/BCC

www.GoodEatonGourmet.com 11/17/2016 10:16 PM

Delicious Tuscan Artichoke, Sausage Lasagna


TUSCAN WHITE LASAGNA w/ ARTICHOKE & SAUSAGE 


Yield – Serves 6
Active Time – 45 Minutes; Total Time – 1.5 Hours
 
Ingredients:
  • 1 (14-ounce) can quartered Artichoke hearts, well drained
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 1/2 cups milk, warmed
  • Dash nutmeg
  • Salt and pepper to taste
  • 3 cup shredded Italian Piave or Parmesan Cheese
  • 2 cup shredded Mozzarella Cheese
  • 1 16 oz Roll Italian Sausage -(Bob Evans)
  • 1 box oven ready lasagna Noodles
Directions:
1.      Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
2.      Soak dry lasagna noodles in hot water + 1 tbs olive oil  before layering filling for lasagna.
3.      Crumble sausage in non-stick sauté pan and cook until browned (5-6 mins). Add minced garlic to pan and sauté for 2-3 mins being careful to not burn garlic. Set aside to cool.
4.      Open can (jars) of artichoke hearts and drain liquid. Separate artichoke hearts into flat spreadable pieces.  
5.      Béchamel - Melt butter in a 2 qt pan over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in heated milk, salt, and nutmeg. Increase heat to medium high and bring to a boil. Add 1 cup Piave (Parmesan) cheese and stir until melted. Remove from heat and cool to room temperature.
6.      Spread 1 cup béchamel sauce and 1/3 sausage in the bottom of prepared dish. Top with noodles.
7.      On top of noodles, add 1/2 artichoke hearts and 1/2 cooled sausage for this layer. Then add 1/2 cups each of Piave and mozzarella cheese. Finally, spread 1 cup of béchamel sauce over layered items.
8.       Repeat step above again by adding another layer of noodles, top with 1/3 sausage and 1/2 cups each of Piave and mozzarella cheese, final 1/2 artichoke hearts. Spread 1 cup béchamel sauce over layer.
9.      Finally, add another noodle layer, topped with remaining sauce, Piave and mozzarella cheese.
10.  Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes at 400 degrees F until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
 
Layers = BSN/SACCBN/SACCBN/BCC

Outstanding Dinner Party Desert

Want  an outstanding desert that will leave your guests very impressed and requesting the recipe? Well I love kumquats and looked on line to see how to use them in a desert and found this recipe. I wish I had created it but I can only claim to have served it numerous times to very appreciative guests.
 
Chipotle Vanilla Bean Panna Cotta with Spicy Candied Kumquats
Fills 4 small ramekins
 
Candied Kumquats:
5 ounces kumquats
1 cup water
1 cup sugar
1 1/2 teaspoon granulated chipotle chile flakes
 
Panna Cotta:
1 cup heavy cream
1/4 cup sugar
1/2 a vanilla bean, seeds scraped out
1 tablespoon cold water
1 teaspoon unflavored gelatin
1/4 cup plain Greek yogurt
1/4 teaspoon granulated chipotle chile flakes
 
For the candied kumquats: slice the ends off each kumquat and discard, then slice the remaining fruit into 4-5 rounds.
 
In a medium saucepan, combine the water, sugar and chile flakes. Bring to a boil, add the kumquat slices, and reduce to a simmer. Let simmer for about 20 minutes, stirring occasionally, until mixture is syrupy.
 
Let cool and refrigerate. (This recipe makes more than needed for the panna cotta.)
 
For the panna cotta: In a small bowl, sprinkle gelatin over cold water. Let sit undisturbed.
 
Meanwhile, whisk the yogurt and chile flakes together in a large bowl.
 
Combine the cream, sugar, vanilla bean and seeds in a medium saucepan and bring to a simmer. Off the heat, remove the vanilla pod and whisk gelatin into cream to dissolve, then whisk cream mixture into yogurt.
 
Pour into ramekins and refrigerate at least 6-8 hours, until firm.
 
To unmold, dip the ramekins in hot water. Slide a knife around the edge and tip out onto a plate. Spoon candied kumquats and syrup over the top.
 
You can see more treats by contacting the author at tastytrials@gmail.com.
 

Very good broccoli recipe

My wife started a new diet this week so I went searching for some new vegetable recipes and found this one that she just loved:
 
Roasted Broccoli with Soy Sauce and Sesame Seeds
 
(Recipe created by Kalyn with cooking temperature inspiration from November 2007 Fine Cooking Magazine article about roasting vegetables.)

1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted

Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.)

(You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.)

Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)

Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.


This printable recipe from KalynsKitchen.com. Posted by Kalyn Denny at
 
 

Special Menus

Here is the menu from a special dinner given in honor of my dear friends and traveling companions who live in Toledo, OH. A geart evening was had by all!
 
Gourmet Wine Dinner
Hosted by Jack and Martha Esbin
 
Featured Wines:  NAPA Valley Silver Oak Vertical ’93, ’94, ’95, ’96, ’97, ‘98
 
Appetizers
Fresh figs with blue cheese and prosciutto
Balsamic onion and goat cheese tarts
 
Silver Oak
California Cabernet Sauvignon 1993, 1994
 
Amuse-bouche
Soup Cresson, pommes de terre
 
First course
Parchment Paper-wrapped salmon with capers
 
Main Course
Rosemary and garlic roasted lamb
Gratin Dauphinois
 
Silver Oak
California Cabernet Sauvignon ’95, ’96, ’97, ‘98
 
Salad Course
Three cheeses and mixed spring greens
 
Dessert
Tarte Tatin
 
Hunold Vin D’Alsace
French Gewurztraminer ‘97
 
 
 
 
 

Afternoon Delight

While there are plenty of  guy team sports, I enjoy an afternoon with "the guys" getting together cooking a 6 course dinner for their wives or significant other. Dividing the cooks up into teams so each takes a portion of the meal along with the recipes, ingredients, pans and kitchen tools allows each team to work independently and you the opportunity to provide assistance. Plan on about 5 hours of cooking and then break for the cooks to go change and pick up their wives. A little wine or scotch along the way helps keep everyone's spirits up as well. The feedback from the guests encourages the cooks as well.
 
   This distinguished group met on a fine day in the summer and consisted of both beginning and experienced cooks. It is recommended that you give each person copies of all the menus, recipes and other materials to take with them in case they want to prepare portions of the meal at home.
 
The cooks pictured here are: Bill Carruthers, Fred Glass, Jack Murray, John Eaton, Tom Todd and myself.