We are now offering fresh, homemade mozzarella at the Birdhouse Farmers' Market on Tuesday afternoons! What comes to mind when one thinks of mozzarella? LASAGNA!
1 ½ Tablespoons olive oil
2 Tablespoons butter
1 clove garlic, finely chopped
1 onion, diced
1 stalk celery, diced
1 large carrot, peeled & diced
1 cup Cremini mushrooms, chopped
1 pound ground sirloin
2 cups milk
1 cup red wine
¼ cup tomato paste
¼ cup tomato sauce
1 cup beef stock
1 bay leaf
1 ½ teaspoon salt
¾ teaspoon pepper
2 Tablespoons crème fraiche
Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
Add the onions, and cook until they begin to soften, about 10 minutes. Add the garlic, celery, carrot, and mushrooms, and cook until they are tender, about 10 minutes. Add the ground sirloin, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 45 minutes.
Add the wine and bay leaf, and simmer until liquid is reduced by half again, about 30 minutes.
Add stock, tomato paste, tomato sauce, salt, and pepper; simmer gently until sauce thickens, 30-40 minutes. Stir in crème fraiche.
1 16 ounce container ricotta cheese
3 egg yolks
1 cup grated Parmesan
½ cup grated mozzarella
1 ½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
Pinch of cayenne pepper
2 Tablespoon olive oil
1 box of no-boil lasagna noodles
2 cups mozzarella cheese
Preheat oven to 400.
Bring the sauce to room temperature. In a large bowl, whisk the ricotta, egg yolks, Parmesan, salt, pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
Spread about 2 cups of sauce on the bottom of a 9x13 baking dish. Place a single layer of noodles over the sauce, overlapping them slightly. Spread about 2 more cups of sauce over the noodles, and about ½ of the ricotta mixture over the sauce.
Top with a layer of noodles, again slightly overlapping. Repeat with more sauce and the remaining ricotta mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with the grated mozzarella.
Bake until the sauce is bubbling and the cheese is melted, about 45 minutes. Cover with aluminum foil if the cheese starts to brown to early. Let lasagna stand 10-15 minutes before serving.
- Recipe from Elliott Shaffner
Egg Salad Sandwich
Eggs. They are the new black. Or at least the new bacon. Eggs can be used in every type of meal in countless ways: sunny side up, scrambled, frittata'd or used to coat bread for French toast for breakfast, on top of a burger at lunch, deviled eggs for a snack, over roasted asparagus, in an avgolemono soup or used to make a pasta for dinner and even baked into cakes, cookies, whipped into meringues for dessert. You can have them soft, medium or hard boiled, or go for the sixty-two degree version. The options are endless.
Steve's Egg Salad
Makes enough egg salad for 3 or 4 sandwiches.
6 hard boiled eggs:
(Foolproof hard boiled eggs can be made as follows: Start the eggs in cold water, bring the water to a boil, then remove the pan from the heat, cover and let the eggs sit for 10 minutes.)
The cool or room temperature eggs are peeled and chopped up in a mixing bowl. I use a fork and do a mixture of slicing and pressing to get my desired base. A mixer makes it too creamy.
Add and mix:
1/3 cup Duke's mayo. You can add a little more if you want it googier.
1 Tablespoon brown spicy mustard
1/2 kosher dill pickle, finely chopped
1/4 teaspoon ground pepper, kosher salt & (secret ingredient) vinegar.
- Provided by Elliott Shaffner