Recipe: Lasagna

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Homemade lasagna! With cottage, mozzarella, Cheddar cheese, finished in 3 tomato sauces topped with salami.

Ingredients:

.    454 grams sweet Italian sausage

.    340 grams lean ground beef

.    1/2 cup minced onion

.    2 cloves garlic, crushed

.    1 (794 grams) can crushed tomatoes

.    2 (170 grams) cans tomato paste

.    2 (184 grams) cans canned tomato sauce

.    1/2 cup water

.    2 tablespoons white sugar

.    1 1/2 teaspoons dried basil leaves

.    1/2 teaspoon fennel seeds

.    1 teaspoon Italian seasoning

.    1 tablespoon salt

.    1/4 teaspoon ground black pepper

.    4 tablespoons chopped fresh parsley

.    12 lasagna noodles

.    454 grams ricotta cheese

.    1 egg

.    1/2 teaspoon salt

.    340 grams pound mozzarella cheese, sliced

.    3/4 cup grated Parmesan cheese

Directions:

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe: Crème brûlée with strawberries as waiters in suits

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Crème brûlée with waiters in suits!

Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, melted dark and white chocolate (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

10. Dip strawberries in dark chocolate, then decorate with white chocolate using fingers and tooth picks. Place in refrigerator to set before placing on top of crème brulee.

Recipe: Crème Brûlée

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Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, blueberries and cream (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Spoon a dollop of cream onto the centre, and place a strawberry and a blueberry on top of it (optional). Allow the crème brulee to sit for at least 5 minutes before serving.