14 January 1967 - PRELUDE TO 'SUMMER OF LOVE' IN SAN FRANCISCO: With
tunes from the Grateful Dead and Jefferson Airplane, talks from Timothy
Leary, and free LSD provided by Owsley Stanley, the Human Be-In turns
on, tunes in, and drops out at Golden Gate Park.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne of Love - PART 1
Categories: Pasta, Vegetables, Pork, Beef, Herbs
Yield: 10 servings
MMMMM------------------------MEAT SAUCE------------------------------
2 lg Onions; 2 3/4 c chopped
3 tb (to 4 tb) olive oil
1/2 c Whole milk
4 tb tomato puree
2 Carrots
1 Rib celery
4 cl Garlic
6 oz Rindless pancetta or bacon
1 sm Bunch Italian parsley (20 g)
1 tb Fresh thyme leaves
+=OR=+
1 ts Dried thyme
1/4 ts Red pepper flakes
12 oz Ground beef
12 oz Ground pork
1 c Red wine
2 c Beef broth
28 oz (2 tins) diced tomatoes
2 ts Kosher salt
+=OR=+
1 ts Fine sea salt)
3 Fresh bay leaves
MMMMM-------------------------BECHAMEL-------------------------------
Vegetable prep detritus from
- meat sauce, above
4 c Whole milk; more as needed
1 ts Soft sea salt flakes
+=OR=+
1/2 ts Fine sea salt
A good grinding of white
- pepper
2 Fresh bay leaves
7 tb Unsalted butter
3/4 c A-P flour
3 tb (40 g) fresh grated Parmesan
MMMMM-------------------------ASSEMBLY-------------------------------
18 (to 20) dried lasagne sheets
1 Ball mozzarella; not bufala
5 tb (40 g) fresh grated Parmesan
Chop the onions, dropping the peeled skin into a
saucepan big enough to make the béchamel shortly.
In a large, heavy-based casserole or pan that comes with
a lid warm 3 tablespoons of the oil and, over medium-low
heat, cook the onions for 5 minutes, then turn down to
low and cook for a further 15 minutes, stirring every
now and again until the onions are beginning to soften
and colour.
While the onions are cooking, first stir the tomato
purée into the 125 ml/1/2 c of milk, and set aside for a
mo. Peel the carrots if they need it and chop them each
into 3 or 4 pieces, dropping them into the bowl of a
food processor and the peelings and any discarded pieces
into the saucepan with the onion skin. Tear the celery
into pieces and add to the processor, then peel the
garlic (dropping the peelings into the béchamel pan) and
add the cloves to the processor. Cut the pancetta (or
bacon) up a bit and add to the processor as well, along
with the parsley (you can use all the tender stems too).
Strip enough thyme leaves from the stems to give you 1
tablespoon, add this too (or use 1 teaspoon of dried
thyme) and blitz until everything is finely chopped, but
not mush. Obviously, you could chop everything by hand.
In which case, don’t drive yourself mad trying to get
everything as fine as the processor version.
When the 15 minutes is up on the onions, heat the oven
to 170º/150ºC Fan (355/325°F fan) Scrape every last bit
of the bacony vegetable mixture from the processor into
the pan, turn the heat up to medium-high, stir well and
cook for 5 minutes, then turn the heat down again to
medium-low, sprinkle in the chilli flakes, and cook for
another 5 minutes.
CONYINUED TO PART TWO
Makes: 9 - 12 servings
By Nigella Lawson
RECIPE FROM:
https://www.nigella.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne of Love - PART 2
Categories: Pasta, Vegetables, Pork, Beef, Herbs
Yield: 10 servings
DIRECTIONS CONTINUE
Yurn the heat to high, crumble in the ground beef and
pork and turn well in the pan for about 5 minutes. If
you need to add another tablespoon of oil, do.
Add the wine, let it bubble up, and then pour in the
beef broth, the tins of diced tomatoes, the tomato purée
and milk mixture, salt and bay leaves and bring to a
bubble. Taste to see if you want to add any more salt,
and then clamp on a tightly fitting lid and transfer to
the oven, leaving it to cook for 1 hour.
Straightaway, pour the litre / 4 cups of milk for the
bechamel over the vegetable peelings, add the salt,
pepper and bay leaves, and bring almost to the boil, but
don’t let it boil. Turn off the heat, cover with a
tightly fitting lid (which will stop it from getting a
skin, as well as making the flavours infuse better) and
leave while the meat sauce cooks. When the meat sauce
has been in the oven for 45 minutes, strain the milk
into a large batter jug. If, when all the milk has
dripped through, you are short of your full litre, just
pour in a little more milk to top up.
Clean out the pan (just with water’s fine, you don’t
need soap), dry it well and melt the butter in it, then
add the flour and mix together, over medium heat, for a
couple of minutes, forming your roux, and cooking it a
little; you should have a dingy primrose paste that,
somehow, magically, seems to come away from the pan and
cleave to itself as you stir and move it about.
Take the pan off the heat, swap your wooden spoon for a
whisk, preferably a little one that's good for removing
lumps, and slowly whisk in the milk. Don't worry, by the
way, that the milk (thanks to the onion skins) will have
a slightly peachy tone about it. I rather like it,
actually, not that it is visible in the finished sauce.
When all the milk is whisked in, carry on whisking until
you've got a smooth cream in the pan, and then put back
on the heat, lowish, and keep whisking until you have a
very, very thick sauce, with all taste of flouriness
banished; this will take 5-7 minutes. Off the heat,
quickly whisk in the 3 tablespoons of Parmesan and then
scrape every last bit back into the batter jug, tasting
for seasoning as you go.
Take the meat sauce out of the oven, and give a gentle
stir with a large ladle. Once you can taste it without
burning your mouth, check for seasoning.
Now, it's just a matter of layering up. My lasagne dish
measures 24 x 35 x 6cm / 9 1/2" x 14" x 2 1/2" and it's
a pretty tight fit. Sit the dish on a baking tray. Line
the dish with a couple of ladlefuls of the meat sauce,
aiming to get more liquid than meat, and cover with a
layer of lasagne sheets. I get 4 sheets in the bottom
layer but find that for subsequent layers I need extra,
which I snap into pieces for patching gaps. Put a couple
more ladlefuls of the liquidy bit of sauce into a jug or
bowl, and set aside for now.
Put a third of your béchamel on top of the lasagne
sheets and use a spatula to help spread it a little, but
don't worry about making an absolutely even,
edge-to-edge covering. Top with a third of your
remaining meat sauce, then cover with another layer of
lasagne sheets, followed by your second third of
béchamel, second third of meat sauce and third layer of
lasagne sheets. Add your remaining béchamel and meat
sauce in order and top with a final layer of pasta
sheets and then add the set-aside liquidy meat sauce to
cover, pressing down if you need to make sure the top
layer of pasta is, if not submerged exactly, then
lightly covered. Leave now for at least 30 minutes, but
longer (up to 2 days) if needed; if you're leaving it
for more than about 2 hours, you will need to
refrigerate it.
When you are ready to bake your lasagne, heat the oven
to 200º/180ºC Fan 400º/355ºF Fan. Finely chop or shred
the mozzarella and sprinkle over the top of the unbaked
lasagne, then sprinkle over the Parmesan. Cover with
foil, trying not to press it down on the top of the
lasagne, and bake for 40 minutes (if it's been
refrigerated it'll probably need 1 hour). Remove the
foil (pull off any cheese that's stuck to it and add it
back to the top of the lasagne) and cook for a further
30 minutes until it's slightly scorched in parts, the
cheese gooey, the pasta swollen and runkled on top, and
everything piping hot all the way through.
Makes: 9 - 12 servings
RECIPE FROM:
https://www.nigella.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne of Love - PART 1
Categories: Pasta, Vegetables, Pork, Beef, Herbs
Yield: 10 servings
MMMMM------------------------MEAT SAUCE------------------------------
2 lg Onions; 2 3/4 c chopped
3 tb (to 4 tb) olive oil
1/2 c Whole milk
4 tb tomato puree
2 Carrots
1 Rib celery
4 cl Garlic
6 oz Rindless pancetta or bacon
1 sm Bunch Italian parsley (20 g)
1 tb Fresh thyme leaves
+=OR=+
1 ts Dried thyme
1/4 ts Red pepper flakes
12 oz Ground beef
12 oz Ground pork
1 c Red wine
2 c Beef broth
28 oz (2 tins) diced tomatoes
2 ts Kosher salt
+=OR=+
1 ts Fine sea salt)
3 Fresh bay leaves
MMMMM-------------------------BECHAMEL-------------------------------
Vegetable prep detritus from
- meat sauce, above
4 c Whole milk; more as needed
1 ts Soft sea salt flakes
+=OR=+
1/2 ts Fine sea salt
A good grinding of white
- pepper
2 Fresh bay leaves
7 tb Unsalted butter
3/4 c A-P flour
3 tb (40 g) fresh grated Parmesan
MMMMM-------------------------ASSEMBLY-------------------------------
18 (to 20) dried lasagne sheets
1 Ball mozzarella; not bufala
5 tb (40 g) fresh grated Parmesan
Chop the onions, dropping the peeled skin into a
saucepan big enough to make the béchamel shortly.
In a large, heavy-based casserole or pan that comes with
a lid warm 3 tablespoons of the oil and, over medium-low
heat, cook the onions for 5 minutes, then turn down to
low and cook for a further 15 minutes, stirring every
now and again until the onions are beginning to soften
and colour.
While the onions are cooking, first stir the tomato
purée into the 125 ml/1/2 c of milk, and set aside for a
mo. Peel the carrots if they need it and chop them each
into 3 or 4 pieces, dropping them into the bowl of a
food processor and the peelings and any discarded pieces
into the saucepan with the onion skin. Tear the celery
into pieces and add to the processor, then peel the
garlic (dropping the peelings into the béchamel pan) and
add the cloves to the processor. Cut the pancetta (or
bacon) up a bit and add to the processor as well, along
with the parsley (you can use all the tender stems too).
Strip enough thyme leaves from the stems to give you 1
tablespoon, add this too (or use 1 teaspoon of dried
thyme) and blitz until everything is finely chopped, but
not mush. Obviously, you could chop everything by hand.
In which case, don’t drive yourself mad trying to get
everything as fine as the processor version.
When the 15 minutes is up on the onions, heat the oven
to 170º/150ºC Fan (355/325°F fan) Scrape every last bit
of the bacony vegetable mixture from the processor into
the pan, turn the heat up to medium-high, stir well and
cook for 5 minutes, then turn the heat down again to
medium-low, sprinkle in the chilli flakes, and cook for
another 5 minutes.
CONYINUED TO PART TWO
Makes: 9 - 12 servings
By Nigella Lawson
RECIPE FROM:
https://www.nigella.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagne of Love - PART 2
Categories: Pasta, Vegetables, Pork, Beef, Herbs
Yield: 10 servings
DIRECTIONS CONTINUE
Yurn the heat to high, crumble in the ground beef and
pork and turn well in the pan for about 5 minutes. If
you need to add another tablespoon of oil, do.
Add the wine, let it bubble up, and then pour in the
beef broth, the tins of diced tomatoes, the tomato purée
and milk mixture, salt and bay leaves and bring to a
bubble. Taste to see if you want to add any more salt,
and then clamp on a tightly fitting lid and transfer to
the oven, leaving it to cook for 1 hour.
Straightaway, pour the litre / 4 cups of milk for the
bechamel over the vegetable peelings, add the salt,
pepper and bay leaves, and bring almost to the boil, but
don’t let it boil. Turn off the heat, cover with a
tightly fitting lid (which will stop it from getting a
skin, as well as making the flavours infuse better) and
leave while the meat sauce cooks. When the meat sauce
has been in the oven for 45 minutes, strain the milk
into a large batter jug. If, when all the milk has
dripped through, you are short of your full litre, just
pour in a little more milk to top up.
Clean out the pan (just with water’s fine, you don’t
need soap), dry it well and melt the butter in it, then
add the flour and mix together, over medium heat, for a
couple of minutes, forming your roux, and cooking it a
little; you should have a dingy primrose paste that,
somehow, magically, seems to come away from the pan and
cleave to itself as you stir and move it about.
Take the pan off the heat, swap your wooden spoon for a
whisk, preferably a little one that's good for removing
lumps, and slowly whisk in the milk. Don't worry, by the
way, that the milk (thanks to the onion skins) will have
a slightly peachy tone about it. I rather like it,
actually, not that it is visible in the finished sauce.
When all the milk is whisked in, carry on whisking until
you've got a smooth cream in the pan, and then put back
on the heat, lowish, and keep whisking until you have a
very, very thick sauce, with all taste of flouriness
banished; this will take 5-7 minutes. Off the heat,
quickly whisk in the 3 tablespoons of Parmesan and then
scrape every last bit back into the batter jug, tasting
for seasoning as you go.
Take the meat sauce out of the oven, and give a gentle
stir with a large ladle. Once you can taste it without
burning your mouth, check for seasoning.
Now, it's just a matter of layering up. My lasagne dish
measures 24 x 35 x 6cm / 9 1/2" x 14" x 2 1/2" and it's
a pretty tight fit. Sit the dish on a baking tray. Line
the dish with a couple of ladlefuls of the meat sauce,
aiming to get more liquid than meat, and cover with a
layer of lasagne sheets. I get 4 sheets in the bottom
layer but find that for subsequent layers I need extra,
which I snap into pieces for patching gaps. Put a couple
more ladlefuls of the liquidy bit of sauce into a jug or
bowl, and set aside for now.
Put a third of your béchamel on top of the lasagne
sheets and use a spatula to help spread it a little, but
don't worry about making an absolutely even,
edge-to-edge covering. Top with a third of your
remaining meat sauce, then cover with another layer of
lasagne sheets, followed by your second third of
béchamel, second third of meat sauce and third layer of
lasagne sheets. Add your remaining béchamel and meat
sauce in order and top with a final layer of pasta
sheets and then add the set-aside liquidy meat sauce to
cover, pressing down if you need to make sure the top
layer of pasta is, if not submerged exactly, then
lightly covered. Leave now for at least 30 minutes, but
longer (up to 2 days) if needed; if you're leaving it
for more than about 2 hours, you will need to
refrigerate it.
When you are ready to bake your lasagne, heat the oven
to 200º/180ºC Fan 400º/355ºF Fan. Finely chop or shred
the mozzarella and sprinkle over the top of the unbaked
lasagne, then sprinkle over the Parmesan. Cover with
foil, trying not to press it down on the top of the
lasagne, and bake for 40 minutes (if it's been
refrigerated it'll probably need 1 hour). Remove the
foil (pull off any cheese that's stuck to it and add it
back to the top of the lasagne) and cook for a further
30 minutes until it's slightly scorched in parts, the
cheese gooey, the pasta swollen and runkled on top, and
everything piping hot all the way through.
Makes: 9 - 12 servings
RECIPE FROM:
https://www.nigella.com
Uncle Dirty Dave's Archives
MMMMM
... You mean you need drugs to hallucinate?
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