Lasagna with Homemade Spinach Egg Pasta!

In March, I joined the Daring Bakers. I'm so excited to be a part of this group! We've just returned from vacation, so I made the recipe before we left and it was delicious! The recipe was for lasagna, and the challenge was to make homemade pasta. Fortunately, I'd made pasta before, so I was comfortable with this recipe!
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Lasagne of Emilia-Romagna
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Working Ahead:The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit Oil or butter a 3 quart shallow baking dish.

Cooking the Pasta:Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne: Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g or more each)
10 ounces (300g) fresh spinach, rinsed dry or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Using food processor with chopping blade, chop spinach. Add eggs, pulsing until well mixed. Slowly add flour, pulsing until ingredients are well integrated and dough ball forms, you may need to add more flour, but do it slowly! Turn dough out lightly floured surface, shaping into a ball. Cover with a rounded bowl and let rest 30 minutes. Divide dough into 4 equal portions, keeping the reserved portions covered with the bowl while working. Using Pasta Machine according to manufacturer's directions, knead rounded disks of dough until satiny, dusting with flour as needed. Run dough through pasta machine settings, one-by-one, dusting with flour as needed until you have very thin sheets of dough. Cut sheets into desire baking dish size length and let rest while working the remainder of the dough. Freeze unused dough for a later purpose.

Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste


Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

Country Style Ragu’ (Ragu alla Contadina)Ingredient Preparation Time: 30 minutes and Cooking time: 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound dried pasta
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces ground veal
4 ounces ground pork
8 ounces ground beef
1 ounce thinly sliced Prosciutto di Parma
2/3 cup (5 ounces) dry red wine
1 &1/2 cups (12 ounces) chicken or beef stock (homemade if possible)
2 cups (16 ounces) milk
1 small can plum tomatoes, drained
Salt and freshly ground black pepper to taste
Working Ahead:The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Browning the Ragu Base:Heat the olive oil in a 12 inch skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

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Tiramisu Cheesecake

I love, love, love the Tiramisu Cheesecake at the Cheesecake Factory. We went to a friend's house for dinner last night, and I offered to bring dessert. It was "Friday Night Pizza Night" so an Italian dessert was a must! What better time to try to make Tiramisu Cheesecake?! I made one batch of ladyfingers, but they shrunk a little waiting to go into the oven, so I could have used a few more. However, they were surprisingly easy to make. And it was my first time making a meringue, which I was also shocked at the simplicity of! The cheesecake was fantastic, everyone loved it. I couldn't have picked a better dessert! Next time I'll practice decorating, maybe get some chocolate covered espresso beans for the top?

Ladyfingers
Adapted from Joy of Baking
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.

In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.

Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.

When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.

Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

Tiramisu Cheesecake
adapted from All Recipes
1 batch ladyfingers
4 tablespoons butter, melted
5 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) container mascarpone cheese (I found Tiramisu style that had coffee added), softened
1 cup white sugar
10 tablespoons coffee flavored liqueur
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven. Crush the ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 5 tablespoons of the coffee liqueur. Press into a 9 inch springform pan. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 10 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.

Chocolate Ganache
adapted from All Recipes
1/4 pound bittersweet chocolate, chopped
1/2 cup heavy cream
1-1/2 teaspoons coffee flavored liqueur

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the liqueur. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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Lemon-Glazed Zucchini Quick Bread

I had some zucchini that was going bad, so I stuck it in the freezer. I pulled it out last night and made some quick bread. I was shocked at how well the frozen zucchini grated on a box grater!

Lemon-Glazed Zucchini Quick Bread
Adapted from Cooking Light Complete Cookbook
2 1/3 cup white whole wheat flour
3/4 cup brown sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely grated zucchini
1/2 cup low fat milk
1/4 cup vegetable oil
drop lemon extract
1 large egg
Glaze
1 cup sifted powdered sugar
2 tbsp lemon juice

Preheat oven to 350. Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients, mixing well. Add wet mixture to dry mixture, stirring until just moistened. Pour batter into greased loaf pan. Bake fro 50-55 minutes. Cool completely. Combine powdered sugar and lemon juice, stirring with a whisk. Drizzle over bread.

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Poulet Cordon Bleu

A few weeks ago, I finished reading The Sharper the Knife, the Less You Cry, a memoir based on the author's time at Le Cordon Bleu cooking school. While Chicken Cordon Bleu has nothing to do with the school, she still gives a recipe for it. I love all things cheese and wine, so I figured this dish was right up my alley. It was a delicious dinner, but I didn't taste the wine in the sauce. Perhaps I reduced it too long?

4 boneless, skinless chicken breasts
Coarse salt
Ground black pepper
4 tsp dijon mustard
4 slices Gruyere cheese
4 slices prosciutto
1 cup flour
2 eggs, lightly beaten
1 cup bread crumbs

1/2 cup dry white wine
1 cup chicken stock
1 tbsp butter
1 tbsp flour
1 cup cold milk
salt & pepper to taste
1 tbsp grated Gruyere cheese

Preheat oven to 350. Butterfly each chicken breast, season the interior with salt & pepper & coat with 1 tsp dijon mustard. Top with a slice of cheese and a slice of ham. Close and secure with toothpicks. Dredge chicken through flour, dip in beaten egg, and roll in bread crumbs. Bake in a dish lined with parchment paper for 35-40 minutes.

Heat the wine in a saucepan over high heat and reduce by half. Add the stock, bring to a boil, and reduce to a simmer. Keep warm.

In another saucepan, make a roux by melting butter over medium heat until bubbly. Whisk in the flour and continue whisking 8-10 minutes, until it smells like popcorn. Add the cold milk and whisk in completely. Whisk in the wine-stock mixture, season with salt and pepper. Top chicken with sauce to serve.

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Boston Cream Pie

On Valentine's Day, Hubby and I picked out a store bought dessert. While we were shopping, I kept eyeing the Boston Cream Pie. I'd never had it and it looked so delicious! So, last night I made and ate my first Boston Cream Pie. I'd never whipped cream before, so I was nervous, but it was so easy! Thank goodness for the Kitchen Aid. What did I do before you?!

Boston Cream Pie
Adapted from King Arthur Flour Baker's Companion

Cake
1 cup (7 oz) granulated sugar
4 tbsp (1/2 stick) butter, softened
1/4 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 tbsp vegetable oil
3 large eggs
1 1/4 cups (5 1/4 oz) all purpose flour
1/4 cup (1 oz) cornstarch
2 tsps baking powder
1/2 cup milk

In a large mixing bowl, beat together the sugar, butter, salt, and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating until the mixture is very fluffy. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well combined, about 2 minutes. Lightly grease and flour a 9 in round cake pan. Spoon batter into prepared pan. Bake cake for 35-40 mins, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 mins before removing it from the pan.


Glaze
1/2 cup whipping or heavy cream
1 tbsp corn syrup
3/4 cup (4 1/2 oz) semisweet or bittersweet chocolate, chopped or chips
pinch of salt
1/2 tsp vanilla extract

Bring the cream and corn syrup to a boil. Remove the cream mixture from the heat and stir in the chocolate and salt. Continue stirring until the chocolate has melted and the glaze is smooth. Stir in the vanilla and set the glaze aside, but don't refrigerate it.
Pastry Cream
3 cups whole milk
1/2 cup (3 1/2 oz) sugar
1/4 tsp salt
2 tsps vanilla extract
1/4 cup (1 1/4 oz) cornstarch
1 tbsp (1/4 oz) all purpose flour
4 large egg yolks
4 tbsp (1/2 stick) butter
1 cup heavy cream, whipped to soft peaks

In a medium saucepan, stir together 2 1/2 cups milk, sugar, and salt. Bring the mixture to a boil over medium heat. Meanwhile, whisk the cornstarch, flour, and egg yolks with remaining 1/2 cup milk. Whisk some of the boiling milk mixture with the egg yolks, then pour back into the hot milk mixture and return to the heat. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from heat, strain through a fine sieve, and stir int he butter and vanilla extract. Rub a piece of butter over the surface of the cream, top with plastic wrap and refrigerate until cool. To complete, fold the cooled cream into the whipped cream.

Assembly
Slice the cake in half horizontally. Place one layer, cut side up, on a plate. Spoon the pastry cream onto the cake, spreading it almost to the edges. Top with the remaining cake layer, cut side down. Pour the glaze on top of the cake, spreading it towards the edges and letting some of it drip over the sides. Refrigerate until ready to serve.

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