The biggest lesson learned from cooking Mrs. #3 May menu was about timeline. Not ordinarily a procrastinator, I have found myself twice now waiting until the very last minute. For May’s menu, not only did I wait until the last available date in May, I also waited to buy all my groceries on that same day, after work, when I was already tired. Already behind the 8 ball – not a good idea. In my defense, however, I am not the person in our household who does the grocery shopping and because I wanted to make sure I got exactly the ingredients I needed, I had to make a special trip and lesson learned – plan ahead.
My first stop was at K-Mart to locate 10 oz. ramekins. I am too much of a cheapsake and left the 6 oz. ramekins (the only ones they had) at the store and decided my lasagna would take a traditional shape (9x13 pan).
That being decided it was on to Acme for groceries and then home to warn Mr. #1 and Son #1 that dinner would be on the late side.
The lasagna came together easily – even though I was skeptical about using corn in a pasta dish. I decided that the corn gave the lasagna a very unique and surprising texture – definitely a plus! I added some meat and tomato sauce (worried that the men in the house wouldn’t eat it otherwise) but I would like to try this again sometime just as the recipe specifies – it had a wonderful aroma and Mr. #1 had two helpings.
I love green beans in any form – and these were no exception. However, because I failed to “plan ahead” the fresh green beans I favor at the store were sold out and I used canned beans instead! I loved the spices – I nice “change up” from the usual sprinkle of garlic powder.
Dessert: The raspberry jam was a problem. I didn’t put it on my list because I always have raspberry jam. Except, of course, this day. I substituted triple berry jam instead, giving my dessert a lovely pink/purple color. I also decided to use the Pepperidge farm dessert shells I had in the freezer – yum! Gorgeous plating!
I probably wouldn't have chosen April's menu, at least not all of it. I don't think I would have ever chosen anything on May's menu on my own! I love to cook, and to eat, but I am not very adventurous. After only two months of our cooking club, I think one of the best parts about it, is that it has forced me to think outside the box and try new foods!
Those who know me well know that I have a phobia of creamy/mushy/slimy/soft white foods. May's menu included a lot of creamy white foods! Never the less, I dove right in.
The ingredient list this month seemed shorter but there were a few things I had trouble getting hold of. My two biggest issues were the special equipment needed; 10oz. ramekins. I had to do a little substituting and instead of 10oz. ramekins, used 15 oz. Pyrex bowls. And secondly, the ingredients I found a little expensive/challenging to find were the mascarpone cheese and the sharp provolone. I used ricotta cheese and the shredded Sargento Italian cheese blend instead.
Same as last month, I also cut all the recipes in half since it is just me and Mr. 2 that have to eat all this fabulous food.
The first thing I did was make the lasagnas. Instead of butter, I sprayed the Pyrex bowls with Pam. Aside from the afor mentioned cheese substitutions, I followed the recipe for the filling exactly! However, despite cutting the recipe in half, I still had a lot of cheese filling left over! Since my bowls were a bit wider I had to use 3 lasagna noodles instead of two. I also added a little something to my lasagnas! Mr. 2 is not a huge fan of cheese. So to help placate him, I added about 1/2 lb. of Italian seasoned turkey sausage. I think because of the added room the sausage took up, I only got 2 layers out of my lasagnas. No big deal!
I made my lasagnas a bit ahead (earlier in the afternoon) and refrigerated them until I was ready to make dinner. Great if you wanted to make several of these for a party! When I baked them I put them in on a foil lined cookie sheet because they were FULL!
Next I whipped up, literally, the dessert. I was pretty excited that the store had very nice looking raspberries for this. I was also going to do a little something extra, bake some fillo dough cups and put the mouse in them, but I couldn't find any! I think next time I will make sure to get them especially, to add some crunch. I like crunchy foods.
This recipe was very easy to follow and the ingredients were easy to find. It didn't take any time at all to make and was easy. Again, a great dish to make ahead if you are having guests and it's nice for summer. My only question: could you freeze it?
I made the green beans while the lasagnas cooked. I had a little tip from Gal 3 and so steamed my beans before adding them to the seasonings in the skillet. I also didn't add as much crushed red pepper flakes as it called for since we are not lovers of hot or spicy foods.
The final results! I absolutely LOVED the lasagna! Once Jared was able to put his tomato and mushroom sauce on, so did he. ;-) I thought it had a great flavor, but it was lighter than traditional lasagnas which I appreciated. You didn't feel full after 3 bites. I also love the fact that you could make these up, freeze them and have a really nice dinner for one! Will be making these again. The beans were just OK. Neither myself or Mr. 2 were thrilled with them. Even though I cut back on the spices, we found them too hot for our taste. The dessert was a bit divided in verdicts. we both agreed the taste was excellent! The texture ... not huge fans. Mr. 2 ate his entire dessert while I only ate a bit. Wondering if I wouldn't like it better frozen?
Overall this was a great meal! That lasagna is going into the keeper pile for sure. It was delicious!
Well this was Gal 3's turn and I must say...I had major pressure. Gal 1 did a HOLY BATMAN of a job so this was going to have to be a superb meal to hold up a light. I did have fun picking the menu and it was comprised of some things I have been wanting to try for a while! And it has some of my favorite things to eat...pasta and fruit!
So it began on a weeknight. I had gotten home from work and decided I needed something nourishing and Mr. 3 was home so we decided to make it. The ingredients part of things was a little more difficult this time around. The mini-lasagnas required so many types of cheese that it was a little hard shopping. I did make a few substitutes, like getting just plain romano instead of pecorino romano. What you can't find, find a good substitute :) I like messy cooking anyway.
The first thing I made was the dessert! This was the easiest part. All you do is throw in the ingredients, whip up some whipping cream and you're done. Loved how simply and fresh this dessert was to make and it was ideal to start with so it could chill while the rest was being made. And putting them in little bowls and garnishing with fresh raspberries...how cute!
The mini-lasagnas worked well in my make-shift ramekins as well. I couldn't find literal ones so some good sturdy oven-safe mugs worked. I mixed all the ingredients together but didn't cut my basil as finely as I think it should have been. It was a very bold taste. But it looked great and I followed the directions perfectly :) I made 4 "ramekins" and had some noodles left over. I covered the lasagnas with the left over cheese I had (which was a lot) and in they went!
While the lasagnas baked I worked on the green beans. I didn't have fresh so I used frozen and dethawed them a little before following directions. I can say that using fresh will make a huge difference because the beans came out kind of bendy and I like mine more crisp. But they were also easy to make and I added a little more garlic and a little less of everything else :)
The final product: an A-ok! Mr. 3 gives it an overall 8 based on taste and presentation. The taste of the mini-lasagnas are outstanding...very very gooey and cheesey. We both agreed having some type of meat with this would make it a 10. For next time thinking of crumbling up some turkey meat or sausage and browning it and mixing it with the cheese. The green beans were ok, nothing stellar to Mr. 3 or Gal 3 and the dessert was AWESOME! Gal 3 has found a favorite. If you like light and creamy and just simple this is perfect. I think it would make a great addition to an easy summer meal or cookout. So we liked this one but still think best meal still goes to April. What do you got Gals?
May Menu Mini Lasagnas with Sweet Corn and Mascarpone
Green Beans with Lemon and Garlic
Raspberry-Ricotta Mouse
Here it is! Just a few days late into May :) But this month its about some good ole' fashioned yummy recipes, given a little twist. And these dishes are great to have for just a few girlfriends getting together before the summer, or a nice dinner for a small family get together. So enjoy and Gal #3 wishes you luck in the kitchen!
Mini Lasagnas
Ingredients
Butter, for ramekins
12 lasagna sheets
3 cups frozen corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
Directions
Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.
Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.
To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
~2012~
January - Gal Two
February - Gal Three
March - Gal One
April - Gal Two
May - Gal Three
June - Gal One
July - Gal Two
August - Gal Three
September - Gal One
October - Gal Two
November - Gal Three
December - Gal One
