Three-Cheese Sausage Lasagna

Posted on

You probably already have a favorite classic lasagna recipe. I do too. But also, now I have two. I mean, there’s no such thing as too much lasagna.

This lasagna is straightforward but does take some time to put together. It’s worth it, because you’ll have leftovers for days. Delicious, cheesy, leftovers.

Three-cheese sausage lasagna

Ingredients:

Sauce:
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces ground beef
6 ounces Italian sausages, casings removed
1 28-ounce can crushed tomatoes
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon brown sugar
1 tablespoon dried oregano
1 bay leaf
1/4 teaspoon dried crushed red pepper

Lasagna:
1 package lasagna noodles (about 12 ounces)
2 15-ounce containers ricotta cheese
1 cup grated Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 eggs
4 1/2 cups grated mozzarella cheese (about 1 pound)

1. Make the sauce: Heat oil in large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 10 minutes. Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 7 minutes. Add remaining sauce ingredients. Cover and simmer until sauce measures about 5 cups, stirring occasionally, about 20 minutes. Discard bay leaf and let sauce cool.

2. Make the lasagna: Preheat oven to 350F degrees. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain and cover with cold water.

3. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

4. Drain pasta. Spread 1/2 cup sauce over bottom of 13×9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 1 1/2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 1 1/2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Congee with Soft Boiled Egg

Posted on

I’ve waxed poetic a ton about my love of congee before. It doesn’t matter if it’s Taiwanese, Cambodian, Vietnamese, or Singaporean — I’m always game for a comforting bowl of rice porridge adorned with all kinds of salty-spicy-sour-herby toppings. This version, one of my favorites, is Thai and is adapted from Kris Yenbamroong’s Night + Market.

Congee with soft boiled egg

Ingredients:

1 1/2 cups uncooked jasmine rice
3 chicken bouillon cubes
1 1/2 teaspoons salt
4 eggs
1/4 cup minced garlic
Vegetable oil
2 inches ginger, peeled and cut into short matchsticks
1/2 cup chopped cilantro
1/2 cup sliced green onions
Fish sauce
Pepper
Chile oil

1. Make the fried garlic: Pour 1 inch of oil into a saucepan. Heat the oil over medium-low. Add the garlic and fry until golden and crispy, 4 to 6 minutes. Stir occasionally, especially towards the end of cooking when the garlic has taken on a golden color. Remove the garlic using a slotted spoon and cool on a paper towel-lined plate.

2. In a large pot, bring 3 1/2 quarts water to a boil. Add the rice, bouillon cubes, and salt and simmer over medium heat, stirring occasionally, until the grains have mostly dissolved and the rice has broken down into a porridge, about 1 1/2 hours.

3. Meanwhile, bring a medium saucepan of water to boil over high heat. Boil the eggs for 5 to 6 minutes and remove from the pot. Cool eggs slightly and peel.

4. Once the congee is done, divide it onto serving bowls and garnish each with a soft-boiled egg, fried garlic, ginger, cilantro, green onions, and fish sauce, pepper, and chile oil to taste.

Swiss Chard and Gruyere Tart

Posted on

I love baking savory tarts and frittatas as the weather starts to warm up. Eggs! Greens! Herbs! All the lovely things that springtime brings. This tart is endlessly riffable — you can substitute the Swiss chard with other leafy greens and use other cheeses instead of Gruyere if you wish.

Swiss Chard and Gruyere Tart

Ingredients:

Salt
2 1/2 pounds Swiss chard, stemmed and washed
1 pie shell
2 tablespoons olive oil
1 bunch green onions, chopped
4 garlic cloves, minced
Pepper
3 eggs, beaten
1/2 cup milk
1/2 cup grated Gruyere
1/4 cup grated Parmesan

1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the Swiss chard. Blanch for 1 minute, until just tender, and drain in a colander. Squeeze out water, chop coarsely, and set aside.

2. Heat the oven to 375F degrees.

3. Heat the olive oil in a large nonstick frying pan over medium heat and add the green onions. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook for about 2 minutes. Add the chopped Swiss chard and stir together. Season with salt and pepper, remove from the heat, and set aside.

4. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt, then stir in the greens and onions. Season with pepper and stir in the cheeses. Transfer filling into the pie shell. Bake for 35 minutes, until firm and beginning to brown on top. Serve warm or at room temperature.

Potato Soup with Chives

Posted on

The easiest potato soup recipe I know is also the most delicious potato soup I know. Potatoes and chicken stock transform into some sort of alchemy in the pot and the chives give the whole thing a baked potato vibe, in the best sort of way.

Potato soup with chives

Ingredients:

1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
4 cups chicken stock
1 cup whole milk
1 tablespoon butter
2 tablespoons chopped fresh chives
1/3 cup sour cream, plus more for serving
Salt
Pepper

1. Combine potatoes and stock in a large pot. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes.

2. Puree potato mixture with an immersion blender, or, let cool and puree in batches in blender. Return soup to saucepan if using blender. Stir in milk, butter, and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, garnishing with an additional dollop of sour cream.

Tofu with Wild Mushrooms and Greens

Posted on

I love this dish because it’s endlessly riffable. Don’t have Swiss chard? Use kale. Don’t have oyster mushrooms? Use straw mushrooms. You get the picture. Eat this on rice or by itself, because it’s really that good.

Tofu with wild mushrooms and greens

Ingredients:

2 tablespoons sesame oil
1 tablespoon minced garlic
1/2 teaspoon minced bird’s eye chiles or 1 teaspoon minced serrano chiles
6 cups Swiss chard or other leafy greens, stems thinly sliced, leaves sliced into 2-inch pieces
1 1/2 cups oyster mushrooms or other mushrooms like straw, wood ear, or king trumpet, cut into bite-size pieces
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons peeled and julienned ginger
8 ounces medium tofu, cubed

1. In a wok, heat the sesame oil over high heat. Add the garlic and chiles and stir-fry until fragrant. Add the chard, mushrooms, sugar, and soy sauce. Cook, tossing the greens until they are tender. (If you are using heartier greens like kale, add two tablespoons water at a time to help them wilt.) Once the greens are wilted, gently stir in the ginger and tofu and cook for another two minutes.

2. Remove from the heat and serve with rice or on its own.