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.
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Recipe: Rump Steak

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Grilled matured medium rump steak, stacked on butter cream potato mash, served with sauted Dijon mustard creme mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 x 250g rump steak
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

.       680 grams gold potatoes, peeled and quartered length-wise

.       1/2 teaspoon salt

.       4 tablespoon heavy cream

.       2 tablespoon butter

.       1 tablespoon milk

.       Salt and Pepper

.       Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over steaks.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Recipe: Grilled porterhouse steak

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Grilled medium well porterhouse steak, topped with sautéed mushroom in Worcestershire sauce, rich full cream and a splash sour cream. Reduced with cognac flambe. Sides are creamed spinach with melted mozzarella and rosemary soaked potato fries with parsley.

Ingredients (porterhouse steak and sauté mushrooms):

  • 567 grams of porterhouse steak
  • 1 tablespoon meat tenderizer
  • 1 teaspoon steak seasoning
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream
  • Worcestershire sauce
  • 1/3 cup sour cream
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter

Ingredients (creamed spinach):

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot (soft onion), finely chopped
  • 284 grams of fresh baby spinach, washed and chopped
  • 3 tablespoons chicken broth (or water)
  • 1/4 cup half-and-half
  • 1/4 cup grated Mozzarella cheese (Melissa d’Arabian also uses leftover string cheese)
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Ingredients (potato fries):

  • 4 large potatoes
  • 1 tablespoon rosemary olive oil
  • 1/4 teaspoon garlic and herb seasoning
  • 1/4 teaspoon parsley
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt

Directions:

  1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes to marinate.
  2. Meanwhile, the creamed spinach can be prepared. In a large sauté pan, melt butter with olive oil. Sauté chopped shallot over medium heat until soft and caramelized. Stir occasionally to avoid burning, about 7-8 minutes.
  3. Add chopped spinach, and toss with caramelized shallots. Add chicken broth, and increase heat to medium high. Cover pan with lid, and let spinach steam down for 3-4 minutes.
  4. Remove lid, and add in half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning.
  5. Once reduced, turn heat down to low, and gently stir in the Mozzarella cheese until it starts melting. Add the Parmesan cheese, and stir just until it starts to melt then turn the heat off. (Note: The cheese will continue melting).
  6. Add salt and pepper to taste, then keep it warm for serving later.
  7. Now the steak should be well marinated and ready for grilling. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  8. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness. Remove porterhouse steak from skillet.
  9. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.

10.Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the porterhouse steak and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.

11.Taste and test the sauce and add the additional 14 millilitre of Worcester sauce if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

12.Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

13.Pour sauce over steak. Keep warm while you grill French fries.

14.Cut potatoes into strips.

15.Mix dry ingredients together – add olive oil and rosemary if you’d like to baste the seasoning on.

16.Place potatoes, 1 layer thick, in tin foil. Roughly 3 packs are normally made.

17.Sprinkle or brush on seasonings.

18.Add 1 sliced onion (cut into a ring) halved on top of potatoes, so there is one half at top half of potatoes and one half at the bottom half. You can also use garlic cloves if on hand.

19.Place on grill about 15 minutes.

20.Cook until desired tenderness.

21.Serve with steak and creamed spinach.

Recipe: Grilled marinated garlic lamb

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Grilled marinated rosemary garlic butter lamb chops, stacked on butter cream potato mash, served with sautéed Dijon mustard crème mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 lamb shoulder chops (each about 3/4 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

  • 680 grams gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 tablespoon heavy cream
  • 2 tablespoon butter
  • 1 tablespoon milk
  • Salt and Pepper
  • Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the  lamb chops and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over lamb.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.