3 parts pineapple juice
3 parts cachaça
1 part triple sec
2 dashes Peychaud’s bitter
3 parts pineapple juice
3 parts cachaça
1 part triple sec
2 dashes Peychaud’s bitter
3 parts fresh clementine juice
3 parts white rum
1 part Triple Sec
2 dashes Angostura Bitters
I love lasagna. I’ve been making lasagna for about 10 years and have my own recipe mixed together from favorite flavors and methods from other lasagna recipes.. This weekend I made the best lasagna to date with some methods from Cooks Illustrated (who can do no wrong, in my eyes!). I really dislike ricotta, hence the cottage cheese usage here.
Ingredients
Instructions
For the spinach
For the mushrooms
For the cheese
For the lasagna noodles
To assemble lasagna
For pie shell:
For crumble topping:
For fruit filling:
Equipment:
Make crumble topping:
Coarsely chop a bit more than ½ cup of walnuts in food processor by pulsing 5 times with Chop function. Set nuts aside in small bowl. Add flour, brown sugar, cinnamon, and salt to food processor – use Stir function. Add in butter with Mix function until large clumps form, then Stir in chopped nuts. Chill until ready to use.
Make fruit filling:
Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Assemble pie:
Preheat oven to 425°F with rack in lower third.
Transfer fruit filling to pie shell. Loosely cover with foil and bake until apples droop slightly, about 35 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 40-55 minutes more. Cool completely, 2 to 3 hours.
New version (August 2020)
Old version
My favorite dish, only quicker! Modifications made, original recipe from Cooks Illustrated.
INGREDIENTS
DIRECTIONS
1. Pulse tomatoes with their juice in a food processor until coarsely ground and no large pieces remain. (Skip this step if using diced tomatoes)
2. Heat oil and saute onion, tomato paste and ½ tsp salt; cook until softened. Stir in garlic and red pepper flakes; cook unti fragrant. Stir in tomatoes and gently simmer, stirring occasionally for 10 mins or until tomatoes no longer taste raw.
3. Stir in water and vodka, then add pasta. Cover, increase heat and cook, stirring often and maintaining a vigorous simmer until pasta is done.
4. Stir in cream and heat through; stir in basil and season. Stir in sauteed veggies (optional). Serve hot.
After having my first quiche in Paris about a week ago, I decided to make my own! I read about a dozen recipes before mashing it up and making my own version.. With a ready-to-bake pie shell, the quiche took about 15 minutes to put together, 30 in the oven, then my mouth!
I made two and one is going into the freezer.
It’s spring and asparagus is in season! I went nuts in Chinatown when I saw that the most beautiful asparagus was only $0.79/lb and bought two huge bunches. Then I had to decide what to do with the asparagus, so the first night I made a tomato sauce with zucchini, onion, mushroom, asparagus and kielbasa sausage for my spaghetti. Plenty of sauce was left over and this brunch was born.
Hash browns topped with the pasta sauce, finished off with two poached eggs and roasted asparagus with a sprinkle of Irish cheddar.
What do you do when both you and your roommate bring home 2 dozen eggs each? Go egg crazy and make eggs three ways!
One: (more) Chinese tea eggs
I made 15 more Chinese tea eggs as my first attempt to use a lot of eggs. Yum!
Two: eggs en cocotte
I’ve read many, many recipes for eggs en cocotte, but never made them before because I rarely have heavy cream in my fridge. This Saturday morning, I did, and I had a friend coming over so I decided to try it based on what I remembered. I like that eggs en cocotte is a true “leftover” recipe – you can use whatever leftover veggies or light dish you have on hand and just add an egg. In this case, I sauteed some spinach, mushrooms and a leftover onion and put them in a small Pyrex bowl. Topped with 2 tbsp’s heavy cream, some Irish cheddar (my new favorite cheese – way better than parmesan!), cracked an egg on top and put it in the oven. I wasn’t really sure why the recipes say you have to add heavy cream, but once you try it, you’ll never go back. The heavy cream added a creamy flavor to the veggies that paired well with the baked egg. I also didn’t add any butter to my recipe, so it felt healthier.
Three: eggs baked in tomatoes
Loosely based off this recipe, I picked up two large tomatoes, hollowed them out, cracked an egg in each, topped with a little Irish cheddar and baked. Tomatoes are up there on my list of favorite foods, next to eggs, so this was the most delicious dish to me. The egg whites were loose, but not runny – perfectly cooked in my opinion. Next time, I’m going to rub the inside of the tomato with pesto before baking, which should give it more flavor. Again, no butter or oil in this recipe, so it tasted healthy to me (besides the fact that I ate 3 eggs for brunch).