Lasagna:   My variation on Patsy’s Meatball Lasagna

Béchamel

 1 C. heavy cream

 1 C. chicken stock

3T. butter 

3 heaping T. flour 

add salt to taste 

+ a little nutmeg 

Melt butter, stir in flour.  Add heated chicken broth a little at a time.  Add heated cream, whisking often, bring to boil and let thicken.  Set  aside.

Meat filling

1 med. onion,chopped

3 cl. garlic, minced

1 1/2 lb. ground beef (1 3/4 lbs)

3T. fresh chopped italian parsley (used spinach)

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage ( substituted 4 wursts, skinned. Cassie does not like sausage and both of them don't like Eckridge Italian sausage)

1 1/2 C. grated Pecorino Romano cheese

salt and pepper

Oil for frying

Sauté onion and garlic in oil until soft.  Add meats and cook until done but not browned.  Stir in cheese, parsley and oregano.  Set aside

Cheese filling

1 1/3 C. fresh grated Parmesan cheese

1/4 C. fresh chopped basil

1 1/2 -2 packages fresh mozzarella

16 oz. whole milk ricotta 

Marinara pasta sauce (from a Jar)

Package shredded mozzarella

12 lasagna noodles, cooked 

Preheat oven to 400.  Put some marinara on bottom of lasagna pan.  Put 4 lasagna (3 noodles per layer is all the pan would hold) noodles on bottom, overlapping each one.  Add half the meat mixture, 1/2 the béchamel, 1/3 the parmesan, 1/2 the basil, 1/3 the ricotta and 1/3 the marinara

Make second layer like the first and top with last 4 noodles.  Top with last of the sauce, and last of the ricotta.  Cover with foil and bake at 400 for 1 hour, 15 minutes. Turn oven up to 450.  Remove foil add shredded mozzarella and cook until browned and bubbling, about 15 minutes.  Broil a couple minutes at the end if needed for browning. 

Let set 20 minutes, cut and serve.

Norm’s variation on Patsy’s lasagna { shopping list at end of recipe }

Shopping list

8 C. heavy cream

8 c. chicken stock

3 lar. eggs

Salt and white pepper

1 C. olive oil (+or -)

3 cloves garlic

2 lbs. sweet Italian sausage

1 lb. gr. chuck beef

1 lb. gr. pork

3 T. flat leaf parsley

3 T. fresh oregano

2 pkg. Lasagna noodles or 2 1/4 lb freshly made

6C. jarred pasta sauce

1 1/3 C. Pecorino Romano- grated

1/4 C. + fresh basil

2 lbs. mossarella, cut 1/2 in cubes ( 2  1/4 C.)

2 lbs. ricotta

Pecan pie cobbler

 Pecan Pie Cobbler 

4.80 from 5 votes

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

PREP:15 minsCOOK:30 minsTOTAL:1 hr 5 mins  SERVINGS: 8 servings (1 8x8-inch pan)

Ingredients

For the Cobbler Batter:

• 4 tablespoons 1/2 stick unsalted butter
• ½ cup Bob’s Red Mill Organic All Purpose Flour
• ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup 2% milk
• 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
• 1 teaspoon pure vanilla extract

For the Topping:

• 2/3 cup packed brown sugar light or dark
• 1 cup chopped pecans
• 1 1/2 cups very hot water

For Serving:

• Vanilla ice cream or sweetened whipped cream

Instructions

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

• In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
• In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
• With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
• Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
• Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

Notes




• TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days. 
• TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through. 
• TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating. 

Friday Thanksgiving

 Meal for "leftovers".  We rotate Thanksgiving between 4 families so when I go to another house for dinner, I don't get very many leftovers so when that happens, I cook a mini dinner the next day for more leftovers.  That was today. The cornbread recipe is in on the Quaker box of cornmeal.  The green bean casserole it the one everyone knows and the stuffing is Pepperidge Farm.  The gravy was homemade with chicken stock and wigs from the freezer, turkey neck etc.  The dish between the butter and gravy was supposed to be mashed potato cakes but they were never firm enough to form so I cooked them in a little oil and smooshed them in a bowl. I put them on the table with a warning to take a small taste to see if they wanted more.  Everyone wanted more. It was the first bowl to be completely empty. There were also some deviled eggs not in the picture.

5-Ingredient Mashed Potato Cakes 

These fluffy, cheesy potato cakes can be made from scratch or with leftover mashed potatoes.

YIELDServes 4 to 6, Makes 14 cakesPREP TIME20 minutesCOOK TIME35 minutes to 40 minutes

Ingredients

1 1/2 lb. rust potatoes (about 4)

1T. + 4 1/2 tsp. salt, divided

3 oz cheddar or Parmesan

4 T. unsalted butter

1 lar. egg

1/2 C. AP flour

1/2 tsp. black pepper

3/4 C. vegetable oil

Instructions

Peel &chop potatoes or make from leftover massed potatoes. Whisk In 1 large egg.

•When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

•Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste). 

• Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.
• Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Best Ever Cranberry Sauce — Hall of Fame version

Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutesYield: Serves 6

Best Ever Cranberry Sauce: The title describes this iconic holiday condiment. Winner in countless taste tests over the years, this is my most-requested version. Don’t show up to Thanksgiving or Christmas dinner without it, and make this a week ahead of your big dinner, for best flavor.

Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 (12-ounce) bag fresh cranberries
• Zest of 1 orange (orange part only)

Directions

1. In a 2-quart heavy saucepan, add sugar, water and spices and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 3-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
2. Remove from heat, stir in orange zest and cool to room temperature, uncovered. Ladle into clean jars or plastic containers, label and refrigerate until ready to serve. You may serve it cold straight from the fridge, or serve it at room temperature, which is my favorite way.
3. Makes about 2 1/2 cups sauce, enough to serve 6.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Cook’s trick: Make two batches and stick one jar of it in the back of the refrigerator, to be discovered two months later. It will be an utterly delicious cook’s treasure!

Ham dinner

On a whim, I bought a bone-in ham then proceeded to get some things to go with it. We had a little holiday for no reason. 

Ham was reheated to 125º with a glaze of one part Boars Head brown sugar ham glaze and two parts apricot jam.  Dressing was Stove top, corn was canned and the potato were baked and finished with chicken broth and garlic.

MELTING ROASTED POTATOES 

yield: 6 SERVINGS prep time: 15 MINScook time: 50 MINStotal time: 1 HR 5 MINS

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons salted butter, melted
• 1 teaspoon dried thyme, or 1 tablespoon fresh
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups low-sodium chicken broth
• 2 garlic cloves, finely minced

INSTRUCTIONS 

• Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
• In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
• Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
• Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
• Serve the potatoes with the sauce drizzled over the top.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/melting-roasted-potatoes/

 

Charlie asked me to make Beef Randang, a spicy Malaysian recipe

YIELD: 4 PEOPLE

Beef Rendang 

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy,  rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

PREP TIME15 minutesCOOK TIME1 hour 30 minutesTOTAL TIME1 hour 45 minutes

Ingredients

1 1/2 Lbs. boneless beef short ribs cut into cubes

5 T. oil

1 stick cinnamon abt. 2-inches

3 cloves

3 star anise

3 cardamom pods

1 lemongrass cut into 4’ length and pounded

1 C. thick coconut milk/cream

1 C. water

2 tsp. tamarind pulp, soaked in some water for the juice, discard seeds

6 kaffir lime leaves, very thin sliced (sub lime zest)

6 T. Kerisik (toasted dry coconut)

1 T. sugar

salt to taste 

Spice paste

5 Shallots

1-inch galangal (sub ginger or turmeric)

3 lemongrass white part only

5 cloves garlic

1 inch ginger

10-12 dried chilies, soaked in warm water and seeded (used Korean red pepper powder.

Instructions

1. Chop spice paste ingredient and blend in processor until fine
2. Heat oil in a stewpot, add spice paste mix, cinnamon, cloves, star anise & cardamom. Stir fry until aromatic. Add beef, pounded lemongrass.  Stir 1 minute.  Add the Kaffir lime leaves, kerisik, sugar  & stir to blend.

3. lower heat, cover & simmer 1 to 1/2 hours until meat is really tender and gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice. Save some for next day.

Notes

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.