Monday, February 14, 2011

Recipes for February 7th with Deborah Stratman

Make a large amount of thin tomato sauce: Sautee onions and garlic til soft, and, since it is winter, add canned tomatoes along with fresh basil and parsley, S & P and a dash of sugar and red chili flakes
Sautee sliced mushrooms and chopped kale til juicy. Season with S & P
Make béchamel: melt equal parts butter/flour, about 2 tablespoons of each, until the thickness of gravy and bubbling. Add cold milk and bring just back to a boil while stirring, until thickened. Add S & P and a grinding of nutmeg
If you are normal, you would remember to buy ricotta and season it with fresh herbs. I made this one without cheese.
Using no pre-cook lasagna noodles (they are thin and yellow), layer sauce, noodles, béchamel, filling, sauce, and layer again. The final layer should be noodles with plenty of sauce
Bake, covered, until soft, about 25 minutes

Green Salad with Tahini-Balsamic Dressing
Blend Balsamic vinegar , dijon mustard, tahini, grated ginger, a shallot, the juice of one lemon and olive oil, keeping the balance approximately 3 parts oil to one part acid

French Cake
from The Attic Cookbook
Use room temperature ingredients
Preheat oven to 350
Cream 3/4 cup unsalted butter
Add 1-1/2 cups sugar gradually and cream until light and fluffy
Add 3 eggs and beat well
Sift together 3 cups of cake flour, 1 Tbs baking powder, 1/4 Tsp salt
Combine 1 cup milk with 1 Tsp rose water
Add flour mixture and milk alternately to butter, beginning and ending with the flour
Bake in cupcake tins or a floured, buttered cake pan til done and tested dry in the center
Cool completely
Beat 2 egg whites til stiff peaks form, and gradually add 2 cups of powdered sugar
Add the zest of one lemon, finely chopped, and a Tsp of rose water
Frost cooled cakes and decorate with rose petals, lemon zest and mint leaves

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