Giada's Italian Lasagna

The tomato bechamel sauce used in this recipe is a nice variation from the standard tomato sauce variety. Layer the lasagna however you'd like, I doubt that there is a right and a wrong way, just make sure you top the dish with sauce and mozzarella cheese and you are sure to have a hit. If you'd like, add spinach or eggplant for a slight nutritional benefit.

Giada's Italian Lasagna (inspired by Food Network)

Tomato Bechamel Sauce

5 Tbsp unsalted butter

1/2 cup all purpose flour

4 cups of whole milk, room temperature

pinch of freshly grated nutmeg

2 cloves finely minced garlic cloves

1.5 cups of tomato sauce (home made or I used a jarred sauce)

1/4 cup extra virgin olive oil

1 pound ground Italian Sausage (or ground chuck beef)

15 oz container of Ricotta Cheese

3 large eggs

1 package of lasagna sheets (I used the no cook kind)

3 cups shredded Mozzarella

1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees.

Tomato Bechamel Sauce:

In a large pot, melt the 5 Tbsp of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth. Gradually whisk in the milk, stirring constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until sauce is thick enough to coat the back of a wooden spoon. This will take about 10 minutes. Removed from heat and add the nutmeg, garlic, and tomato sauce. Set aside and allow to cool completely.

In a saute pan, heat the extra virgin olive oil and when the oil is hot add the sausage to the pan and break up the meat with the back edge of a wooden spoon. Brown the meat until it is no longer pink. Remove from heat, drain any excess oil, and allow to cool.

In a medium sized bowl combined the eggs and Ricotta Cheese, season with salt and pepper and set aside.

In the bottom of a 9"x13" baking dish, spread a third of the tomato bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking sheet. Evenly spread a layer of Ricotta mixture, followed by a layer of pasta sheets. Spread a layer of sausage, followed by a layer of sauce, sprinkled with some of the mozzarella cheese, and yet another layer of pasta sheets.

Alternate the layers how you wish, just make sure to reserve some sauce, mozzarella, and Parmesan to top the lasagna with. Once your lasagna is assembled, cover the pan with foil and placed in a preheated oven and bake until top is bubbling, about 30 minutes. Remove cover and bake until cheeses lightly browned, about another 15 minutes.

Apple Spice Cookie Bars

I wish I could have gotten a better picture of these tasty bars, because I really don't think that this does these bars justice. Oh well, it's a learning process right! I took a moment to do some Googling, who was Granny Smith and how did she get an apple named after her? Well I found out that a lady named Maria Ann Smith cultivated an unintentionally cross bread seedling to yield these tasty green apples. Additionally, the Beatles' Apple Records adopted the Granny Smith as their icon in 1968.

Apple Spice Cookie Bars (From Good Things Catered)

2c plus 2 Tbsp all purpose flour

2 tsp baking powder

1/4 tsp salt

2 tsp ground cinnamon

1/8 tsp allspice

1/4 tsp nutmeg

small pinch of ground cloves

1/2 cup butter, melted

2 eggs

1 c packed brown sugar
1 c white sugar

1 Tbsp Vanilla extract

2 Granny Smith Apples, peeled and diced

about 1/4 cup cinnamon sugar for sprinkling

Preheat oven to 350 degrees. Prepare a 9x13 pan, lined with foil and baking spray.

In a medium bowl combine sugars, flour, baking powder, cinnamon, nutmeg, allspice and cloves.

In the bowl of a stand mixer combine sugars, melted butter. Set on medium high speed and mix until batter is light and fluffy. Add eggs one by one, also add the vanilla at this time. Turn mixer on low and add the flour mixture slowly, incorporating it fully before adding more.

Once the mixture is fully combined, remove the bowl from the mixer and fold in apples . Spread the mixture evenly in the prepared 9"x13" pan. Very generously sprinkle the top with the cinnamon sugar. Use more than you would think, because after the bars bake up, the cinnamon sugar will form a nice little crust on top.

Bake for 30 minutes until cooked through and the top springs back when pressed gently

Cool and serve!

Toasted Orzo Kielbasa Soup

While Rachel Rays original version looked appealing, I felt this version would be a little tastier ;) not that there was anything with the original, I feel a little 'chickened out' lately and needed a little change. It's prime soup season around my house, and this one I think is a keeper.

Toasted Orzo Kielbasa Soup (inspired by Rachel Ray)


6 cups chicken stock
1 whole bulb of garlic, peeled and top removed
1 package kielbasa, diced
3 Tbsp butter

1 cup orzo pasta

2 Tbsp extra virgin olive oil

1 large carrot, peeled and chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 shallots, finely chopped

2 cloves garlic, finely chopped

salt and pepper

1/4 cup chopped flat-leaf parsley

In a medium sauce pan, bring the chicken stock to a simmer. Peel the whole clove of garlic of any excess paper, and slice the top of the bulb off so the garlic is partially exposed. Drop the whole clove of garlic in with the simmering stock while you prepare the rest of the soup. Allow to simmer a minimum of 15-20 minutes.

Heat a stock pot or dutch oven over medium heat and add the 3 Tbsp of butter and allow to melt. Add the orzo and cook, stirring until well toasted. Transfer to a plate.

Return stock pot to heat and add the extra virgin olive oil to the pan. Add the carrots, peppers, garlic, shallots, and season with salt and fresh cracked pepper. Add the diced kielbasa to the pot at this point. Stir occasionally until vegetables are softened. Return the orzo to the pot.

Remove the garlic from the simmering chicken stock and discard the garlic. Add the chicken stock to the orzo, vegetables, and kielbasa. Stir occasionally, bring the soup to a boil and cook until the orzo is tender.

Add the chopped parsley for garnish and serve immediately.

Nutella Rocky Road Tart

*Sorry teddy grahams, you are cute and tasty but you'll be cookie crumbs soon!

Oh my my-I've really done it this time! I asked for a vote and the vote was nearly unanimous, I needed to make something with Nutella. I wish I had words for how tasty this little one is. There is something extraordinary that comes with the meeting of Nutella and chocolate ganache that makes mouths happy. When the recipe states "whisk in the Nutella and pour over tart shell," after you have done that do yourself a favor and pause and lick the whisk and the bowl clean, you'll be glad you did.

OK, enough with the praises! Seriously, this recipe came together quite quickly, it was very easy, and is sure to impress. The original recipe calls for a 14"x4" tart pan, sort of a rectangular shape. I used a 9"tart round tart pan, but I suppose you could easily substitute an 8" or 9" pie pan/plate or even a 9"x9" square pan. There's no excuse now-try this.

Nutella Rocky Road Tart (From Culinary Concoctions by Peabody)

Crust:

1 1/2 cups chocolate cookie crumbs (I used Chocolate Teddy Grahams)

6 Tbsp melted butter

Filling:

6 oz. semi sweet chocolate chips

3/4 cup heavy whipping cream

1 cup mini marshmallows, divided

1/2 cup chopped walnuts, divided

Directions for the crust:

*Spray your cooking vessel with non-stick cooking spray. Preheat oven to 350 degrees.

In a small bowl mix together your cookie crumbs and melted butter so that it forms the consistency of wet sand. I used a food processor as I had to crush my little teddy grahams, so I added the butter directly to the food processor after they were made into crumbs.

Dump the crumbs into your pan and use either your fingers or the bottom of a glass or a measuring cup to press the crumbs down and up the sides of your pan forming a full crust. Using the center rack in your oven, bake at 350 degrees for 8-10 minutes. Remove from oven and let cool completely.

Directions for filling:

Place the chocolate chips in a medium sized bowl and set aside. In a small saucepan, bring cream to a boil. Once that happens, pour the cream over the chocolate chips and let sit undisturbed for two whole minutes. After that, whisk until the two are incorporated. Whisk in the Nutella and the resulting mixture should be smooth and glossy.

Assembling the tart:

Place half of the marshmallows and walnuts in the tart shell. Pour the chocolate mixture over the tart shell, covering the marshmallows and walnuts. Once that is complete, top with remaining marshmallows and walnuts.

Place in the refrigerator for at least 20 minutes. Cut and serve. This dessert is very rich, so servings should be a little smaller, serves about 10.

Lemon Almond Tart

Lemon Almond Tart (from Cooking Light)

1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
Cooking spray
1 (10-ounce) jar lemon curd (homemade preferably)
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water

Preheat oven to 400°.

Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 9" tart pan coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.

Preheat broiler.

Spoon curd evenly into crust. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tart. Broil 30 seconds or until lightly browned.

Lemon Curd or Lemon Bar Spread?

This is lovely, I have never really had lemon curd before. I always thought it sounded good, I do like lemon, I've heard it's good with shortbread, english muffins, scones etc. But the term 'curd' didn't sound very good (unless you are referring to a cheese curd, then we can talk!) I've seen lemon curd at the store in the jams and jelly section. But, seeing this recipe, I thought I would give it a cheery go. It was easy and quick to prepare, it did involve a bit of patience with the stirring, but you will be well rewarded.

The best was I can sum up lemon curd is likening it to a perfect delicous tasty lemon bar spread. WAIT-thats it, maybe I could change the name, but the UK might not like that. According to Wiki, the people of the UK also refer to it as 'lemon cheese.' I'll take lemon curd thank you.

Lemon Curd (source: Cooking Light)

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (about 5 medium lemons)-must use FRESH, no bottled stuff here!
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).