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Lasagna
okay i made it last night and it was a huge hit. i used the no-boil noodles, which cooked to al dente in the oven. i made my mother's tomato sauce but using more tomato paste than she does, and cooked it down until it was quite reduced. i also didnt use as much sauce. i roasted eggplant and zucchini for one layer, added mushrooms to the sauce, and made a layer with spinach sauteed in garlic. the ricotta was perfect, definitely thanks to the eggs that i added. thanks so much for all of the advice everyone, it was awesome!
Lasagna
goodness, i didn't realize this post would become a lasagna throwdown. i mean lasagne. whatever. i have lots of good ideas from all of you. i feel like it is going to become an incredibly time consuming complicated project with ricotta/egg layers, bechamel layers, grilled vegetables, spinach ricotta egg layers, half a baked ziti. okay time to edit myself.
Lasagna
@chellyd01
I love bechamel, but I have always wondered where to put it. Do you leave out the ricotta completely and put bechamel in its place?
that is absoutely the appeal of ziti, that i can make it lactose free without too much extra work. ahhh decisions!
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Help with Brussels Sprouts
for a regular dinner, i make a variation on an epicurious recipe. put them cut side down in a hot pan with butter and olive oil until they are quite brown. then turn over, and lower the heat so they can cook through. at this stage i add a little bit of white wine, and some mustard seeds. finish with a little extra butter and lemon juice.
for thanksgiving, we just cut them in half, and put them in a pan with finely chopped pieces of thick-cut pancetta, a tiny bit of olive oil, and salt and pepper. cook at 350 until they are browned and delightful. these converted me, i now eat brussel sprouts at least twice a week.
Lasagna
okay i made it last night and it was a huge hit. i used the no-boil noodles, which cooked to al dente in the oven. i made my mother's tomato sauce but using more tomato paste than she does, and cooked it down until it was quite reduced. i also didnt use as much sauce. i roasted eggplant and zucchini for one layer, added mushrooms to the sauce, and made a layer with spinach sauteed in garlic. the ricotta was perfect, definitely thanks to the eggs that i added. thanks so much for all of the advice everyone, it was awesome!
Lasagna
goodness, i didn't realize this post would become a lasagna throwdown. i mean lasagne. whatever. i have lots of good ideas from all of you. i feel like it is going to become an incredibly time consuming complicated project with ricotta/egg layers, bechamel layers, grilled vegetables, spinach ricotta egg layers, half a baked ziti. okay time to edit myself.
Lasagna
@chellyd01
I love bechamel, but I have always wondered where to put it. Do you leave out the ricotta completely and put bechamel in its place?
that is absoutely the appeal of ziti, that i can make it lactose free without too much extra work. ahhh decisions!
Lasagna
that ziti looks awesome! oh yeah, the vegetarianism is complicated. mostly no meat but dairy and eggs. a lot of no pork or beef, and only sometimes chicken depending on its preparation. lots of just picky in general. i am making my friends sound unpleasant. really it is just a way to cover all of the dietary restrictions, since we have no vegans, we can do baked pasta easily with vegetables. i do have one friend who is lactose intolerant, i figure i will just save some of the plain sauce for him. @joyyy have you tried putting spinach in this?
Weird "Thanksgiving" foods
ugh my great-aunt used to make "oyster casserole", sounds good right? except it was canned oysters, hardtack, cream and butter. No seasoning or anything. i think it was a weird holdover from the old boston side of the family.
Lasagna
@mfalk
Do you have a specific recipe for baked ziti, or is it just ziti, sauce, cheese, and vegetables?
Thanks for the ideas everyone, Gator Pam that sounds pretty perfect, I really want more than just cheese. Do you think it would be okay if I roasted the veggies instead of grilled? We don't have a grill.
Lasagna
I can absolutely use egg in the ricotta, I always do that with stuffed shells. I think my mom just seasoned the ricotta and put it in, and it got grainy and crusty. Yuck. That is a good idea though. The tomato sauce is a little watery, maybe the problem is that she doesn't properly drain the noodles first? I thought about cottage cheese, but will it be noticeable as different, what about a mixture of the two?
Win a Free Organic D'Artagnan Turkey
mm maple walnut cornbread
Dec. 5-7 Loner Vacation
wow my typing skills are impressively bad. sorry.
Dec. 5-7 Loner Vacation
Shopsin's, Katz's and Junior's in one day is incredibly intense, more power to you if you can manage it. I would move the cheesecake to Sunday afternoon snack. Also, the cheesecake at Two Little Red Hens on 86th and 2nd is much better than Junior's, so you might want to head up there after Shake Shack (just jump on the 6 train) and you can go to the Met or one of the other museums on museum mile when you get uptown. out the Serious Eats cheescake round-up.Also the original Papaya King is right by there, so if you want the papya drink hot dog snack it is a good one. Check Also for breakfast on Sunday, you could go to Russ & Daughters which is relatively close to the Doughnut Plant, walk off the donuts on the way to pick up bagels and smoked fish. Apparently I view every trip to New York based on how you can get from place to place. Shake Shack is easiest to handle if you go on the early side, but you could also go a bit later, I have had pretty good luck in the 2-3pm time frame. The line is an experience though, and they have installed heat lamps in the seating area so you will be fine. What kind of thing are you looking to eat for Sunday dinner?
Dec. 5-7 Loner Vacation
what neighborhood are you staying in?
Hot Dog of the Week: Danish Hot Dog
i love the fransk hot dog so much from my year living in denmark that looking for the sauce has become a bit of an obsession. so good.
Great take out from Dinosaur BBQ, Harlem...
i want to go up there right now and get some, it would only take me like 20 minutes from work. these are bad thoughts. what sauce do youg et on them?
Mashed Potatoes for Thanksgiving - 3 questions
the pioneer woman just recently put up a recipe for mashed potatoes that are easily re-heated. http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/
I always do a 1/2 lbs of potatoes per person, but I think i am crazy, I think if you have enough different types of food 1/3 lbs would absolutely be enough.
Wine Pairing for Acorn Squash
I just made that this weekend! It was amazing, I would recommend that you put in more squash than it calls for though, it was not particularly "squashy." We used one medium-sized and it wasn't quite enough. For wine, I served a relatively cheap Chardonnay that we had, and it was fine. I would say definitely something light, not too sweet.
Thankgiving side dish ideas - HELP!!
also:
http://www.nytimes.com/2009/11/11/dining/11sides.html?_r=1&ref=dining
great nytimes article today about side dishes
Great take out from Dinosaur BBQ, Harlem...
Dinosaur barbecue did in fact originate in Syracuse, so I always go there for a taste of home. My father also insists on going every time he visits from Colorado, where they recently moved from Syracuse. Next time you are there try the wings, which are arguably some of the best in New York, and the sandwich specials are an amazing deal. I also love that it is super easy to park around there.
Thankgiving side dish ideas - HELP!!
yeah we have started doing mac and cheese with bacon, and a disgustingly good mashed potato casserole from oprah's magazine that we got about ten years ago.
also:
brussel sprouts with pancetta
kale salad with basic vinaigrette and parmesan
cauliflower and brussel sprout gratin
sweet potatoes with vanilla (from 101 cookbooks)
roasted acorn squash lasagna (the recipe from crisper whisperer)
spinach salad with cranberries, walnuts and goat cheese
asparagus with hollandaise
asparagus with pancetta and lemon zest
there are a few current threads on this topic that are really good, take a look!
making up lost time - what's for dinner 11/10/09?
still at work, and must go to the gym before my hour long subway commute home, so most likely toast. ugh.
Favorite Bagel Fillings/Toppings?
i like lox cream cheese and tomato from the bagel shop, regular cream cheese, whitefish salad, onion and avocado at home on the weekends, and for breakfast, butter and sharp cheddar with a little bit of jam. yum.
Neighborhood Favorites: Miriam Restaurant and Wine Bar, Israeli Goodness in Park Slope
quaint in sunnyside is a great and affordable neighborhood restaurant, i had a wonderful meal there last weekend. not my neighborhood, but I intend to go back as often as possible.
Thanksgiving Vegetable Sides
ina garten has a super easy pan roasted broccoli with parmesan that is great, and is totally kid appropriate
Thanksgiving Vegetable Sides
yeah its amazing, the recipe is on epicurious. you just cook the pine nuts in olive oil until they are a bit browned, add the garlic and brown that lightly. then put in the wine, broccoli rabe and raisins, cover it and cook until the broccoli rabe is cooked through.
Thanksgiving Vegetable Sides
we always do brussel sprouts with pancetta, another good option is broccoli rabe with raisins, garlic, pine nuts and wine.
Help with Brussels Sprouts
Roasted, esp. Ina's version, seems to have won the day here. But the last couple of times I made brussels sprouts it was from a recipe (and I can't remember where I got it) that directed that they be run through the slicing disc of a Cuisinart so they are basically shredded. Sauteed with half olive oil and half butter, some shallots, and then lots of chestnuts, those sprouts were FABulous, and even better than roasting IMHO.
Help with Brussels Sprouts
Roasted simply with olive oil or grilled is the way my husband prepares them, then served with a little black pepper.
As was mentioned earlier, if they don't dig sulfurous foods it's going to be a little difficult.
I've found that they suck as reheated leftovers.
Help with Brussels Sprouts
Several years back, I found a recipe for maple roasted brussel sprouts, and thought I'd make them for a Thanksgiving dinner that I was inviting a few friends who were British ex-pats. My friend Simon and his wife had become US citizens earlier that year, and it was their first Thanksgiving as citizens. He loves brussel sprouts, my kids hate the vegetable.. at least they did until they tried these. They were even eating the leftovers the next day cold out of the fridge. It's pretty simple. For each 2 pounds of brussel sprouts (washed, trimmed and halved) you coat them with an emulsion of 3 tbsp olive oil and 2 tbsp of maple syrup. Place the coated sprouts in a roasting pan, sprinkle them with sea salt and fresh ground pepper and roast them at 425 degrees, for any where between 25 to 35 minutes (it depends on your oven) til a sharp knive slides in easily. They are slightly carmelized and taste wonderful. They certainly aren't the typical, sad sack, nasty brussel sprouts of my childhood. I've also served them with toasted walnuts and dried cranberries stirred in. My kids ask me to make these regularly as soon as they start noticing brussel sprouts showing up at the farmer's market and grocery store.
Help with Brussels Sprouts
MM I just made a huge pan of these and received a number of "wow, I never liked brussels sprouts before, but these are great!"
Here's my recipe:
Brussels sprouts, washed, stems trimmed and sliced into 6 parts (or quarters)
1 c. chopped walnuts
lots of kosher salt and pepper
3-4 TBS brown sugar crumbled over the sprouts
liberal sprinkling of balsamic vinegar
optional: 4-6 slices of bacon or pancetta chopped
Combine in a large roasting pan and bake at 350 F for 25 mins.
Add 1/3-1/2 c of water to the pan, and return to oven for 5-7 mins until water is evaporated.
Photo/more explanation here:
http://kitchendreamer.blogspot.com/2009/11/intern-thanksgiving.html
Help with Brussels Sprouts
Thanks to everyone for some great ideas! It sound like Ina's version is huge on here, I'll be sure to check it. Hope everyone has a wonderful Thanksgiving!
Help with Brussels Sprouts
When I was in the kitchen at Craftsteak I cleaned and cooked up some brussel sprouts. They were cooked over medium high heat in clarified butter with s&p. And they were outstandingly delicious.
Dec. 5-7 Loner Vacation
I recently did a 2 day stay with my girlfriend in NYC and we managed to go to Taim, Gray's Papaya (twice), Shake Shack, Lombardi's, Rice to Riches, Pink Berry, Katz Deli, Le Relais de Venise, Mister Softee and an arepa street vendor dude. We also managed to check out central park, times square, the nbc place where they do the today show, get lost a bunch, go to brooklyn to check out a comic store, and check out the NY Art Book Fair in queens, which was the reason we went to begin with. We stayed in midtown and had a blast and a half. We were not able to check out Shopsins which was the #1 place on our list but oh well.
Help with Brussels Sprouts
Ina's here, too, but I am really tempted to take your word for it and try all the other recipes here at another time.
I don't do brussel sprouts on Thanksgiving. I do steamed broccoli with butter and Alton's ginger-ale carrots.
Help with Brussels Sprouts
Again, Ina's in with her roasted brussels..
Help with Brussels Sprouts
http://seriouslygood.kdweeks.com/2005/10/brussels-sprouts.html
Kevin D. Weeks brussel sprout recipe for sprout haters. I've made it several times and it is fantastic. The mustard and sherry flavors are very mellow, but compliment the sprouts like magic.
Brussels Sprouts Dijon
1 lb brussels sprouts
1 tbsp coarse Dijon mustard
1 tbsp sherry vinegar (balsamic vinegar may be substituted)
2 tbsp butter
salt to taste
Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender -- about ten minutes.
Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.
Note: This is also good with cauliflower.
----------
My variation is that I cut the sprouts in half lengthwise (so they will cook evenly and soak up all the delicious flavors.) I mince a shallot. Melt 2 tablespoons of butter in a skillet. Saute the shallot until soft over medium high heat. Add sprouts and 1/4 cup of water. Cover pan and let steam-braise. Shake the pan or stir frequently, adding additional tablespoons of water as needed.
When just tender, move sprouts to the side of the pan with your spoon. Add the lemon juice, dijon and sherry vinegar to the hot pan. Swirl one more pat of butter and toss sprouts to coat evenly with the sauce.
Help with Brussels Sprouts
I only care for them sliced, almost chiffonade, and sauteed with bacon and shallots, S & P, a squeeze of lemon. It's quick, doesn't need oven room, and no big squishy bites of sprout all at once. If they don't seem to be quite as soft as you want, a little chicken broth added with the lid on to steam for a few minutes should finish them up.
Dec. 5-7 Loner Vacation
As of 1:04 pm today, there is one opening for Momofuku Ko lunch on Sunday, Dec 6th @ 12:10 pm. If it's still there by the time you check, I'd rearrange my schedule to have a chance at one of the hardest-to-get reservations in the city!
Lasagna
Lol... you guys are all ridiculous. I'm done with this lame thread.
Lasagna
OH congratulations. I am so glad you have a great meal and now you won't ever be afraid to lasagne anymore. BRAVA!!!
Lasagna
You don't even need to soften the regular noodles first.
Honestly.
The raw noodles cook in the sauce.
Just be sure every bit of noodle has sauce on it.
I slightly dampen matzah when I make matzah lasagna for Pesach.
But pasta doesn't need it. It bakes up just fine from totally raw as long as it is covered in sauce.
Heavenly.
Lasagna
it's a done deal. i have everything except the cheese and i'll be able to use up the last of my herbs from the garden.
Lasagna
You don't need the "no boil" pasta. Just soak regular lasagna noodles in hot water until they're pliable. Add a few drops of olive oil and they won't stick together. They'll cook in the oven.
Lasagna
yea i'm gonna try that the next time. i've always put cheese on top. i'd like to try the no boil pasta also. that would save me so much time.
Lasagna
I remember that! I quit smoking, but used to save my butts, soak in water for months and poured around the exterior of my house - great for repelling insects and rodents.
BTW: 100% with Jerzee on holding the final mozzarella layer until just before serving.
Lasagna
what about using tobacco as a secret ingredient? yes/no? not a lot just a little. i think i remember someone wanting to use it something during last years holiday frenzy.
Lasagna
Whoa - I haven't been here in ages and this is a great thread! Hi everybody!!! :-)
I would never attempt to compete with Jerzee or Chelle (where is Chiff?) and I have faith in their experience and suggestions. I used to cook my noodles, but now, I just soak them in hot water enough to soften. I have used bechamel just on the bottom of a lasagna/lasagne, but never tried it in place of ricotta in the layers. I do use cottage cheese in place of ricotta, because I find ricotta to be gritty and I love cottage cheese (*WAY* :-D ). I mix it with mozzarella, parm, eggs and parsley. Chelle, do you use any cheese in the layers, or make the bechamel into a mornay sauce? What hasn't really been covered here is the vegetables for a vegetable lasagna. I add onions and garlic to my sauce, then the roasted veggies, such as mushrooms, carrots, zucchini plus frozen chopped spinach squeezed dry in my potato ricer. I am also lactose intolerant. Provide your guest with a couple of capsules of Lactaid Fast Act, which is taken with the first bite and more if still imbibing dairy after 30 minutes. Check first, to make sure it's okay with him/her. One other possibility would be my Spaghetti Pie, which I'm sure I posted on here at some point. I used to make a bunch for Realtor Open Houses and freeze, then thaw and reheat. Good luck!
Lasagna
}8-)>
OK, OK...
not the appropriate forum to drool over Alton anyway... ;-)
Weird "Thanksgiving" foods
Not sure if I would call it weird.. but we would always have tomato aspic with a little onion, green olive and shrimp peering out from the shimmering, and shivering, mold. Sliced and served with a dollop of homemade lemon mayonnaise.
Sounds gross.. but it's pretty awesome.
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for a regular dinner, i make a variation on an epicurious recipe. put them cut side down in a hot pan with butter and olive oil until they are quite brown. then turn over, and lower the heat so they can cook through. at this stage i add a little bit of white wine, and some mustard seeds. finish with a little extra butter and lemon juice.
for thanksgiving, we just cut them in half, and put them in a pan with finely chopped pieces of thick-cut pancetta, a tiny bit of olive oil, and salt and pepper. cook at 350 until they are browned and delightful. these converted me, i now eat brussel sprouts at least twice a week.