Cooking With Honey – Green Lasagna Bolognese

green lasagna bolognese

It’s unspeakably cold outside. My tiny dog Albert refuses to go outside, and I’m reduced to following him around with a paper towel and a bottle of Nature’s Miracle. It seems as if Spring will never come.

Albert

Albert

The only thing I want right now is a big dish of Green Lasagna Bolognese a la Marcella Hazan. This is her recipe with a few tweaks of my own. Try and find DeCecco Spinach Lasagna. It’s worth the hunt!

Ingredients:

1 1/2 cups Parmesan cheese

16 ounces Spinach Lasagna Noodles

Bechamel Sauce:

3 cups milk

6 tablespoons butter

4 1/2 tablespoons flour

1/4 teaspoon salt

Bolognese Sauce:

1 Tb. oil

3 Tb. butter

1/2 c. chopped onion

2/3 c. chopped celery

2/3 c. chopped carrot

3/4 lb. ground beef chuck (not too lean)

1 c. whole milk

nutmeg

1 c. dry white wine

1 large can San Marzano-style Italian plum tomatoes, cut up with their juices

2 tablespoons honey

Directions:

Bolognese Sauce:

Put oil, butter and onion in pot and turn heat to medium. Cook until onion is translucent, then add celery and carrot. Cook for 2 min.

Add the ground beef, a large pinch of salt, & a few grindings of pepper. Crumble the meat with a fork and cook until beef has lost its raw, red color.

Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add about 1/8 tsp. nutmeg and stir.

Add the wine, let simmer until evaporated, then add the tomatoes and honey. When tomatoes begin to bubble, turn the heat down and cook uncovered at the merest simmer for a long, long time (no less than 3 hours!). Stir from time to time. If it starts to stick, add 1/2 c. water whenever necessary.

Bechamel Sauce:

Put milk in a saucepan, turn heat to medium, and bring to the verge of a boil.

While heating milk, put butter in a heavy-bottomed saucepan and turn heat to low. When melted, add the flour and stir with a wooden spoon. Cook, while stirring constantly, for about 2 min. Do not allow flour to color. Remove from heat.

Add the hot milk to the flour/butter mixture, no more than 2 Tb. at a time. Stir steadily and thoroughly. Once the first 2 Tb. have been incorporated, repeat this process 2 Tb. at a time until 1/2 c. has been incorporated. Then, you can begin adding milk 1/2 c. at a time until all incorporated.

Place the pan over low heat, add salt, and cook, stirring constantly until sauce is like thickened (like the consistency of sour cream).

Assembly:

Preheat oven to 400.

Cook pasta until barely al dente. Place immediately into cold water to stop cooking. Dry noodles before placing into pan.

Spread the bottom of a 9″x12″  lasagna pan with 1 Tb. of bechamel. Line the bottom of pan with one layer of noodles.

Combine the bolognese and bechamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of noodles. Repeat the procedure of spreading sauce and Parmesan and noodles. There should be about six layers. Leave enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.)

Bake on top rack until golden crust forms on top, about 15-20 minutes. Remove from oven and allow to settle for 10 min. before serving.

Cooking With Honey – Portobello Mushroom Lasagna

mushroom lasagna

I love this recipe for this time of year! Nothing out of season and intensely fulfilling, both in taste and texture. Perfect to have on hand for lunches or late night snacking. Enjoy!

Yield:  6 servings

Ingredients:

Kosher salt

Good olive oil

3/4 pound dried lasagna noodles

4 cups whole milk

12 tablespoons (11/2 sticks) unsalted butter, divided

1/2 cup all-purpose flour

1 teaspoon freshly ground black pepper

1 teaspoon ground nutmeg

1 teaspoon honey

1 1/2 pounds portobello mushrooms

1 cup freshly ground Parmesan

Directions:

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 1/2 teaspoons of salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Add honey and set aside off heat

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Honey Broccoli And Pasta Salad

broccoli-grape-pasta-salad-sl-l

The weather is finally warm, and this pasta salad is tangy and delicious.  Just the thing for summer!

This salad is also good with blanched and sliced asparagus.

Yield:  6 generous servings

Ingredients

1 cup pine nuts

1/2 (16-oz.) package bow-tie pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup honey

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Directions

Preheat oven to 350°. Bake pine nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and toasted pine nuts into salad just before serving.

Best Thanksgiving Leftovers – Turkey Tetrazzini

“Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.” – Nicole Hollander

Ms. Hollander has obviously never tasted my Turkey Tetrazzini.  🙂

 Ingredients:

16 ounces mushrooms, sliced thin (about 4 cups)

5 tablespoons unsalted butter

1/4 cup flour (I like to use Wondra…)

1 cup heavy cream

2 cups chicken broth

1/4 cup dry white wine

1 tablespoon honey

16 ounces spaghetti (I use DeCecco)

3 cups coarsely chopped cooked turkey, including cooked giblets if desired

1 cup frozen English peas

2/3 cup freshly grated Parmesan

1/3 cup fine fresh bread crumbs

Directions:

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a pot of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, the honey, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Spaghetti Bolognese

With the weather turning cooler, hot spaghetti sounds appetizing again!  This is one of my favorite recipes, improved with the addition of a little honey…

Makes 2 heaping cups sauce; 4 to 6 servings

– 1 tablespoon vegetable oil

– 4 tablespoons butter, divided

– ½ cup chopped onion

– 2/3 cup chopped celery

– 2/3 cup chopped carrot

– ¾ pound ground beef chuck

– Salt

– Fresh ground black pepper

– 1 cup whole milk

– Whole nutmeg

– 1 cup dry white wine

– 1-½ cups canned imported Italian plum tomatoes, torn into pieces, with juice

– 1 tablespoon honey

– 1-¼ to 1-½ pounds spaghetti, cooked al dente and drained

– Freshly grated Parmigiano-Reggiano cheese at the table

1. Put oil, 3 tablespoons butter and chopped onion in a heavy 3-½-quart pot and turn heat to medium. Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well and cook until beef has lost its raw, red color.

3. Add milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about 1/8 teaspoon, fresh nutmeg and stir.

4. Add wine and let it simmer until it has evaporated. Add honey and tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn heat down so that sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

5. Cook, uncovered, for 3 hours or more, stirring from time to time. While sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add ½ cup water as necessary. At the end of cooking, however, the water should be completely evaporated and the fat should separate from the sauce. Taste and correct for salt.

6. Add remaining tablespoon butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmesan on the side.