Jan. 7th, 2007

terson: (Default)
I am not very good at cooking or baking something and later being able to re-create almost exactly what I cooked or baked the last time. I usually think this is good; not following a recipe, or rather not following a recipe well, guarantees that I try new things. However, I think I am beginning to enter a new stage. I want to keep track of what I have done so that over time I can compare notes. You all, will just have to suffer through my explorations of cooking and baking.

Yesterday, I baked spinach, eggplant, and carrot lasagna for Aneska's birthday. The beet noodles did not come out quite as colorful as I had hoped. The noodles on the bottom seemed to bleach out their colors. The ones on the top were a pale pink. I used the new mandoline that I received for Christmas to create paper-thin carrots and slightly thicker slices of eggplant. I didn't cook the eggplant before layering it into the lasagna. I think it would have been better to have cooked the eggplant. The sauce was good, however, I was worried about it being too runny, so only added a half cup of wine. I think it would have been better with a whole cup of wine.

Terson Lasagna

three quarters cup semolina flour
three quarters cup all-purpose flour
dash of salt
three eggs
half of one small beet, minced

one onion, sliced very thinly using a mandoline
four cloves garlic, minced
tablespoon of olive oil
one 28 oz. can crushed tomatoes
dash of dried basil, oregano, and thyme
7 oz. baby spinach, chopped
half cup red wine

Cheese filling
15 oz. ricotta cheese
one egg
dash of nutmeg

Veggie layers
one eggplant, sliced thinly using a mandoline
one large carrot, sliced paper-then using a mandoline

half pound mozzarella cheese
grated asiago cheese


terson: (Default)

August 2008

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