Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

• 5 T extra-virgin olive oil, divided
• 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
• 1 1/2 tsp kosher salt, plus more to taste
• 2 T thyme leaves
• 1 large shallot, finely chopped
• 3 to 6 garlic cloves, finely grated or chopped
• 2 T all-purpose flour
• 2 3/4 cups whole milk
• freshly ground black pepper
• lemon zest, plus wedges for serving, optional
• 1/3 cup crème fraîche or thinned sour cream
• 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
• 4 to 5 oz mozzarella, thinly sliced
• finely grated Parmesan, for serving

1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
9. Repeat with half of remaining noodles and mushrooms.
10. Top with another layer of noodles. **Set remaining mushrooms aside.**
11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.

Spinach Lasagna

Compared to the dish in my last post, my family prefers to eat leafy greens in this fashion. (I love greens in every fashion!) Cheesy pasta casseroles definitely make greens a crowd-pleaser. 🙂

This vegetarian lasagna was absolutely fabulous. The recipe was adapted from The New York Times, contributed by Mark Bittman. I incorporated nutmeg, garlic, and an egg into the ricotta mixture, incorporated Pecorino-Romano cheese, and used no-boil noodles. I also modified the baking method. Yum.

Yield: 6 to 8 servings

• 16 dried (no-boil) or fresh lasagna noodles
• 3 to 4 cups good tomato sauce (I used 28 oz jar Rao’s marinara)
• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds spinach, steamed, squeezed dry and chopped (about 3 cups cooked)
• 12 oz (1 1/2 cups) whole-milk ricotta
• 1 large egg, lightly beaten
• 1/4 to 1/2 tsp freshly grated nutmeg
• 3 large garlic cloves, pushed through a garlic press
• 1 1/2 cups coarsely grated mozzarella
• 2 cups finely grated Parmesan (I used 1 cup Parmigiano-Reggiano and 1 cup Pecorino-Romano)
• coarse salt and freshly ground black pepper

1. If you’re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. (I used 16 dried no-boil lasagna noodles from Trader Joe’s)
2. Steam the spinach until wilted, and drain. (I steamed it in a large pasta pot for 3-4 minutes.) In batches, use a potato ricer to remove excess liquid. Coarsely chop.
3. Combine the ricotta, egg, nutmeg, and garlic in a bowl.
4. Heat the oven to 400 degrees, preferably on convection.
5. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.
6. Put a layer of noodles (use four per layer) in the dish; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta mixture (in dollops), the mozzarella, and the Parmesan. Season with salt and pepper, if desired.
7. Repeat the layers twice.
8. Top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
9. Cover with parchment paper topped with aluminum foil. Bake for 25 minutes.
10. Uncover, and continue to bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 15 minutes more.
11. Remove from the oven and let rest a few minutes before serving.

Note: Lasagna can be baked, cooled completely, covered well, and refrigerated for up to 3 days, or stored in the freezer.

Italian Sausage & Mushroom Ragu with Pappardelle

I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉

This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.

Yield: 6 servings

• 2 T salted butter
• 7 garlic cloves, finely chopped
• 1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
• 1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
• 1 1/2 cups chicken stock
• 1/2 tsp cinnamon
• Kosher salt and freshly ground black pepper
• 14 1/2 to 16 oz can crushed tomatoes
• 16 oz dried pappardelle or tagliatelle
• minced fresh parsley, for garnish, optional
• grated Parmesan, for serving, optional

1. Finely chop the garlic and mushrooms in a food processor.
2. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
3. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
4. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
5. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
6. Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
7. Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
8. Taste and season with salt and pepper. Set aside, covered.
9. While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
10. Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
11. Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
12. Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
13. Serve garnished with parsley. Pass grated Parmesan at the table, as desired.

Chickpeas & Kale in Spicy Pomodoro Sauce

This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.

The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.

I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂

Yield: Serves 4

• 1/2 cup extra-virgin olive oil

• 5 to 7 garlic cloves, thinly sliced

• one 28-ounce can whole peeled Italian tomatoes, crushed by hand
 (I used San Marzano tomatoes)
• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
• two 15-ounce cans chickpeas, rinsed and drained

• torn or chiffonade basil and marjoram leaves, 
for garnish

• finely grated Pecorino Romano, 
for serving

• baguette or other crusty bread, for serving, optional

1. In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
2. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes.
3. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
5. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
6. Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.

Marcella Hazan’s Sicilian-Style Swordfish

This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”

The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.

Yield: Serves 3 to 4

• 2 tablespoons fresh lemon juice
• 2 teaspoons table salt (I used coarse salt)
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/4 cup extra-virgin olive oil
• freshly ground black pepper
• 1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)

1. Light a grill or preheat the broiler.
2. Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
3. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
4. Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
5. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.

Corn & Ricotta Sformato

Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.

This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.

Yield: Serves 4 to 6

• 2 tablespoons unsalted butter, plus more for the pan
• 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
• 2 tsp coarse salt, plus more to taste
• 6 tablespoons extra-virgin olive oil, divided
• 2 cups fresh whole milk ricotta
• 1/2 cup heavy cream
• 2 tablespoons crème fraîche or sour cream
• 1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
• 4 large eggs, whites and yolks separated
• coarsely ground black pepper
• 1/3 packed cup fresh basil leaves (about 20 leaves)
• 2 tablespoons fresh lemon juice (from 1/2 lemon)

1. In a large skillet, melt 2 tablespoons butter over medium heat.
2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
5. Heat the oven to 450 degrees, preferably on convection.
6. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
7. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
9. Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
10. Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan.  Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
11. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.