'Made Man' Lasagna

WARNING: THE VIEWS EXPRESSED IN THIS EPISODE DO NOT REFLECT THE ABILITIES AND VIEWS OF Mrs. Mitchell. We now return you to your regularly scheduled post.

Hello readers! Mr. Mitchell here to give you a taste of something I have had since I switched over to solid foods.

Ok, maybe a little afterward.

Mom's lasagna was always a favorite. I have no idea where she got the recipe, but it was passed down to me and during college it was a reliable and solid, though time consuming, meal. And then, like Meg and I do with everything, I took the spirit of the recipe and did magical things with it. It is now an even more time consuming recipe, but completely worth it. Expect to spend 60-90 minutes prep, minimum 2 hours rest, 45 minutes cooking and 10 minutes cooling time. This is a great dish for dinner parties or other gatherings as this recipe should make 12 respectable sized servings, however without side dishes cut that number to 6-8. Don't have 11 of your closest friends coming over? (invite us over?) Don't worry, as fantastic as this meal is fresh, it is even better the next day...and the next.... and so on and so forth. I will even give my permission to reheat in the microwave, just don't obliterate it.

Lets be honest, folks. The most important factor in great food is great ingredients. Fresh herbs will always be better than dried, etc, etc. So the biggest changes from Mom's lasagna are based on fresher ingredients, healthier choices, and GARLIC!!! What? You didn't think I'd be allowed to commandeer the blog without gratuitous amounts of garlic did you? Ha! Don't be surprised if someday you see a post on here about her getting a tattoo of a bulb of garlic. Srlsy.

"You want me to put that WHERE?"

Ingredients*:
Meat Sauce:
2 lbs 97 or 99% fat free Ground Turkey
4-5 Cloves of Garlic
1 tbs Crushed Red Pepper
2 tbs mixed fresh chopped herbs: basil, oregano, and Italian parsley.
36 oz Your Favorite Spaghetti Sauce (We're Newman's Own people)
1 small-medium onion
3-4 oz diced mushrooms
Salt (minimum 2 tsp) and Pepper to taste

Ricotta Filling:
15 oz Ricotta
1/2 c Fresh grated Parmesan Cheese
1 egg
2 tbs fresh chopped Italian parsley
1/2 tsp salt
1/4 tsp pepper

Additionally:
6 Whole Wheat Lasagna noodles
4 cups shredded Mozzarella cheese
Grated Parmesan and Chopped Italian Parsley

*Please note, all measurements of herbs are guestimated, and will be further discussed below.

Obligatory ingredient shot.

Part of this dish is timing, it has three separate prepared components that must come together in symphony. The meat sauce is the most complex and time consuming, so let's start there. Begin by dicing the onion and sweat it with some oil in a small skillet.

Mmm sweaty.

Meanwhile, wash and dice your mushrooms. As the onions become translucent and aromatic, add the mushrooms and a bit more oil and sauté the mixture.

In your largest skillet/wok put the ground turkey on med-high heat. Dice all of that wonderful garlic and herbs.

Now smell your hands. Mmmmmm....

Add to the turkey with the crushed red pepper and salt.

Mix and brown the turkey. Drain off any grease with paper towels during cooking and then strain with a colander when done. If you are a big spender and go for the 99% ground turkey you will most likely be able to skip this step.


Combine the onion-mushroom mixture and spaghetti sauce with the cooked turkey. Mix and simmer.

After a few minutes of simmering, taste mixture. Good, eh? Ok so what does it need? You should find a rewarding and explosive menagerie of flavors, sweetness from the turkey and tomato sauce, spice from the red pepper, umami from the mushrooms, full flavor from the herbs and of course, the garlic should stand out. So if you are unable to detect all of these flavors, start adding things. Make sure there is sufficient salt to bring out all of the flavors in the first place. Too sweet? Add salt, pepper and/or red pepper. Too strong onion flavor? Let it simmer more, it should absorb the flavors of the sauce. Too strong garlic flavor? TRICK QUESTION THERE CAN NEVER BE TOO MUCH GARLIC! Add more garlic anyway. The meat sauce should be delicious and able to stand alone flavor wise. If you aren't seriously considering grabbing a soup bowl and a spoon, then you are missing something. Fans of the site would be wise to consider this meat sauce as a filling for the dumplings. But you don't have any to spare today, you have a lasagna craving to satisfy!

At some point between simmering, tasting, and adding more garlic, get a mixing bowl and begin preparing the ricotta mixture.

Step one. Put all ingredients in bowl.

Step two. Mix.

Set aside.

As the meat sauce is coming together, turn heat down to low. Boil your lasagna noodles. And, class, what is the important part of boiling noodles? That's right, little Timmy, copious amounts of salt in the water. We are looking for flavor in the noodles, not just carbs for tomorrows marathon (right?). When it comes to done-ness of your noodles, al dente is of course desired, but when in doubt slightly overdone will be better than underdone because there is enough time for the noodles to dry out between cooking and combining with the other parties, and that is not good eats.

So its looking like we are ready to assemble the dish now. Checklist: meat sauce, noodles, ricotta mixture, and mozzarella cheese. Ok lets do this.

In a lightly greased 9x13 glass casserole dish, lay down 3 lasagna noodles like so.

Now place 1/2 of the ricotta mixture atop the noodles and spread evenly.

2 cups of mozzarella cheese.

1/2 of the meat sauce.

And repeat...

Yeah...

Ok, looking good....

Molto bella!

Top with a dusting of grated Parmesan cheese because... well you really don't need a reason do you.

Cover and rest for at least two hours. I know. Its hard. So very, very hard. But you must! When you have components such as these coming together they must have time to socialize and mingle! I like to refrigerate as long as I can. Today I did the prep work by noon and gave the dish 7 hours to get friendly and come together as one amazing meal.

Do it...

After said waiting period, cook at 375 covered with foil for 35 minutes, remove foil, and cook for an additional 10. If you unwisely choose to not cover with foil, reduce cooking temp to 350 max and cook for 35-40 minutes, but I really don't suggest it. Of course, times vary with altitude and oven and cookware blah blah blah. Point is, this is just to get everything to a nice hot temperature. All of the meat is cooked, so its no longer a safety issue. (If you think one raw-ish egg over 12 servings is an issue, you clearly have your own problems) Once thoroughly heated, remove from oven, place foil back on dish and give it a few minutes to rest. I have increased the meat-to-sauce ratio, and cut down on fat content of the meat, but there was once a "soupy" problem with this recipe and resting helps the meat and noodles absorb any delicious, yet unrefined juices. Chop up a few sprigs of Italian Parsley, and garnish before digging in.

And you will dig in....

Early...

And often...

I personally do not think this needs a side dish. However, bread seems to be required at all Italian meals. So bake you a french loaf 80% done, cut on the bias, lather one side of each slide with melted butter/oil and chop up (can you guess???) garlic and Italian parsley, maybe even rosemary and toast for 3 minutes or so on broil. Cabernet Savignon pairs excellently.

Actually this may have been better than the lasagna itself.

So the next time you need to make a good impression and pull out one hell of a dish, whip up this lasagna and thrill your friends and family. Works especially well with 'the family,' if you's guys know what I'm talking about.

Fugeddaboutit.

I hope you have enjoyed this guest blogging. I enjoy contributing to our meals on a nightly basis, I'm cool with being Robin to her Batman.

She married this.

Mushroom Leek Croquettes

I'm having really good luck with recipes lately.  This is another Food and Wine recipe that I was expecting to be so-so and it turned out to be one of the most amazing foods I've ever put in my mouth.  All you need to know is that it's full of cheese, breaded, and fried.  Enough said.  This definitely isn't one of my healthy recipes but it's worth it. 

Recipe makes 12 croquettes:
5 tbs butter
2 leeks, light parts only, thin sliced
4oz dried Porcini (or shiitake) mushrooms, caps thin sliced
salt and pepper
1 tsp chopped thyme
1 tsp chopped oregano
3 tbs flour, plus more for coating
1 c milk
1/2 c shredded Gruyere or Swiss cheese
1/4 c grated Parmesan
2 eggs, beaten with 2 tbs water
1 1/2 c panko
vegetable oil for frying

Melt 2 tbs of the butter in a skillet.  Cook the leeks and mushrooms over high heat until softened. Stir frequently and season with salt and pepper.  Add the thyme and oregano then transfer to a bowl.  In another saucepan, melt the remaining 3 tbs butter, whisk in the 3 tbs flour, and cook over high heat until bubbling.

Add the milk and cook, whisking constantly for about 3 minutes until very thick and bubbly.

Scrape the mixture into the bowl.  Add the cheeses, season with salt and pepper, and stir until combined.

Cut a long piece of plastic wrap.  Make a 14” log with the mixture and then wrap tightly in the plastic.  Freeze for about 2 hrs.

Fill 3 small bowls each with the flour, beaten eggs, and panko and line a baking sheet with wax paper.  Unwrap the croquette log and cut it into 12 pieces.  With floured hands, pat each piece into a 2” round patty and 3/4” thick.

 Dip each patty in the flour...

...then the egg...

...then the panko.

Freeze on a baking sheet for 15 minutes.

Heat the oil in a pan and fry the croquettes until golden brown.  Let them drain on paper towels and serve warm.

Is your mouth watering yet?

How about now?

I know I've made something delicious when Josh takes a bite and gives me that look that says "I want to throw you on the bed right now" and I definitely got that look when he tasted these.  They take a little more planning than I usually tolerate but having made them, trust me when I say that the time is worth it.  The flavors are so delicate and well-balanced, yet vibrant.  This is definitely a recipe that anyone would like.

Tomato Basil Omelette

I started making this in Oklahoma City when I developed my taste for tomatoes.  I never really used to like them and I still don't like them raw on sandwiches but I love them in salsas or cooked into anything, really.  Oklahoma City is also when I started putting fresh basil in everything too.  The freshness it adds to your food is amazing and it goes perfect with tomatoes.

This makes 2 servings and takes about 30 minutes start to finish.  You can leave out the mushrooms and jalapeno if you want.  I just like to mix it up and I had them lying around.

4 large eggs
1/2 c egg whites
Squirt of cooking spray
1 tbs olive oil
1 small onion, diced (I like sweet yellow ones)
1 jalapeno, seeded and minced
1/3 c mushrooms, about 4, sliced
2 garlic cloves, minced
2 medium tomatoes, seeded and diced
small bunch of fresh basil, about 5 big leaves, finely chopped
salt and pepper

Start by heating the olive oil in a skillet over medium heat.  Add the onion and jalapeno and season with salt and pepper.

When the onions start to soften after about 4 minutes, add the mushrooms and garlic.  Saute until fragrant.

When you start to smell the lovely aroma of the garlic, add the tomatoes and basil and turn the heat down to low.  Stir it every minute or two.

While the filling flavors are slowly melding together, whisk the eggs and egg whites together in a bowl.

Heat a small skillet over high heat and spray it with cooking spray.  Pour in half the egg mixture and season with salt and pepper.

Let the egg cook a little and then start gently pushing in the edges with a spatula.  Tip the skillet from side to side to get all the raw egg onto the cooking surface.

When the top is no longer wet, gently slide the egg to the front edge by tipping the skillet forward.  Quickly flick your wrist back to flip the egg over back toward you.  You can use the spatula to flip it but I used to work the omelette line at a restaurant so I don't need no stinkin' spatula.

Let the egg cook on the other side for just a few seconds and then transfer it to a plate.

Spoon the filling onto the bottom egg layer.

Repeat the egg steps with the other half of the egg mixture and put it on top.

Cut it into slices and serve.  If you're just making one serving or are short on time, you can just make one egg layer and fold it over the filling like a traditional omelette.  This makes a great, healthy, filling breakfast that's definitely worth the time.

294 calories, 16 g fat, 730 mg sodium, 21 g protein per serving   (All the fat is in the egg yolks so you can do all egg white if you want.)

PIZZA

6 servings- 45 min cooking plus 15min prep and 10 min rest

If there's one food that makes my manly husband literally jump with joy, it's this pizza.  We've been slowly developing the recipe over the last few months and finally got it to where we make it the same way every time.  I guess it's special to me not just because it's delicious, but because Josh and I developed and perfected it together.  I recently made it for some Illinois family and they loved it so much that they made me bake 2 more the next day instead of the menu I had planned.  There's a lot of room for editing to your preferences but one thing you can't change is using fresh ingredients.  No canned or frozen produce because the key is in the freshness.  A 2" tall, 11" diameter springform pan is ideal because this pizza is so deep.  If you don't have one, line a cake pan with foil and leave the edges sticking out above the sides just a bit so you can pull it out.  You don't absolutely have to pull the pizza out of the pan but it makes it much easier to cut.

I use lots of vegetables and not much meat or cheese.  I know it seems like pizza blasphemy but I really wanted to make a different kind of pizza that I don't feel so guilty eating.  If you want meat and cheese, you can go to any restaurant or freezer.

Pillsbury Classic Pizza Crust 
1 c spinach, roughly chopped
8-10 mushrooms, sliced
2 medium tomatoes, cored, seeded, sliced, and patted dry
1/3 red bell pepper, diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
2/3 oz basil, chopped  (about 4 stalks or the amount available in grocery store prepackaged containers)
20 or so slices of turkey pepperoni.  You can use cooked turkey sausage too.
1 1/2 c cheese
3/4 jar of Newman's Own marinara sauce 

Preheat your oven to 350 degrees.  Start by unrolling the dough on a work surface.  It's easier to spread into the pan if you stretch it out a little first.  Spray just the bottom of the pan with cooking spray.  The dough will fall off the sides if you grease them.  Carefully lay the dough in the bottom of the pan and work your way around, pushing the sides up to the top edge of the pan.  If the dough tears, just pinch it together.  Make sure the thickness it as even as possible on the sides and bottom.
(I've tried several times to make my own dough but it just never came out right.  Feel free to try and make your own.)

When the dough is spread out, prick the bottom all over with a fork so that it doesn't puff up.  Bake for 6-7 minutes.

If any dough fell, just push it back up the side.  This pizza won't be the prettiest but it'll be the tastiest.

I typically start with the chopped spinach.  I know I've said I don't like green vegetables but I swear, even with this much, the pizza won't taste like spinach.  Everything ends up melding together and all you taste is FRESH.

Then do the mushrooms.  It doesn't really matter what kind of mushrooms you use.  Just make sure they're mild, cut thinly, and spread in an even layer.

Then tomatoes.  It's very important that you pat the tomato slices with some paper towels because any extra moisture will make this pizza soupy very easily.

Then the peppers and garlic.  I just mix them all in a small bowl so that they spread more evenly.  I know it seems like a lot of peppers but once they bake, there's no spice left, just flavor.  You can leave them out if you must but keep the garlic.

Then the basil.  I looooove the smell of fresh basil.  Such a luscious anise aroma.

Arrange the pepperoni evenly.

Then the cheese.  I usually have sharp cheddar and mozzarella on hand so I use half and half of those.

Then top it off with the marinara sauce.  I use either Newman's Own Sockarooni or Tomato Basil because those turned out the best of any other sauces I've tried.  Using the sauce on top is how they do it at Giordano's, my favorite deep dish pizza place in Chicago.

Then bake for 35-45 min until the edges of the crust are browned.

Release the pizza from its springform confines and let it sit for about 10 minutes to let the filling reconstitute.

Then get a fork and get busy.



No, seriously.  Start eating.  If you don't, anyone else you're sharing with will eat the rest while you're not looking.  Ask my mom what happened when I baked those 2 pizzas for my family.  The chef barely got any.

231 calories, 4g fat, 860g sodium, 2.5g fiber, 9g protein per serving