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
- 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.)
- 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.
- Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
- 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.
- Sprinkle flour over and cook, stirring, until golden, about 1 minute.
- 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.
- Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
- Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
- Repeat with half of remaining noodles and mushrooms.
- Top with another layer of noodles. **Set remaining mushrooms aside.**
- 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.)
- 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.
- Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
- Broil until cheese is bubbling and browned in spots, about 2 minutes.
- Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
- Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.
Posted in Casserole, Pasta, Quick, Recipes, Vegetarian
Tags: creme fraiche, cremini, dinner, easy, Italian, lasagna, maitake, mozzarella, mushroom, oyster, parmesan, pasta, shallots, shiitake, skillet, stovetop, thyme, vegetarian, weeknight, wild
Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
- 8 anchovies, mashed to a paste
- 8 garlic cloves, finely grated
- 6 T mayonnaise, divided
- 1 T Dijon mustard
- 2 T extra-virgin olive oil, divided
- 1 ½ tsp freshly ground black pepper, plus more
- 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
- Kosher salt
- 8 medium shallots, unpeeled, halved lengthwise
- 1 to 2 lemons, divided
- 1 oz Parmesan, finely grated, plus more for garnish
- 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
- 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
- Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
- Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
- Set aside 1 tablespoon of the anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt.
- Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
- Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
- Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
- Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
- Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
- Reduce oven temperature to 400°.
- Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
- Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
- Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges.
- Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.
Posted in Chicken (Poultry), Recipes, Salads & Dressings
Tags: anchovies, caesar salad, cast iron skillet, chicken, croutons, Dijon, dijon mustard, dinner, dressing, mayonnaise, parmesan, Parmigiano Reggiano, roast chicken, romaine, salad, shallots, skillet
Leave a comment
As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.
Yield: Serves 4
4 T extra-virgin olive oil, divided
1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
2 medium shallots, finely chopped
- 4 garlic cloves, finely chopped
1 lb spaghetti or 12 oz bucatini
- 1/2 cup white wine
- 1/2 cup reserved pasta water
1/2 cup heavy cream
1/3 cup finely chopped parsley
zest and juice of 1/2 lemon
2 T unsalted butter, cut into pieces
1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
- Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
- Using a slotted spoon, transfer mushrooms to a plate; season with salt.
- Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
- Finely chop the shallots and garlic in a mini-food processor, if desired.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
- Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
- Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
- Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
- Divide pasta among bowls and top with more Parmesan and parsley, as desired.
Posted in Pasta, Recipes, Vegetarian
Tags: bucatini, cremini, dinner, heavy cream, lemon, mushrooms, Parmigiano Reggiano, pasta, shallots, shiitake, spaghetti, vegetarian, white wine, wild mushrooms
I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
- 6 T olive oil, plus more for baking dish
- coarse salt and freshly ground black pepper
- 2 (8 oz each) packages manicotti (there will be leftover noodles)
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large shallots, chopped
- 3/4 cup milk (I used whole milk)
- 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
- 1/4 tsp freshly grated nutmeg
- 2 (15 oz each) containers of whole milk ricotta cheese
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees, preferably on convection.
- Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
- In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
- Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
- Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
- Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
- In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
- Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
- Bake until warmed through, about 25 minutes.
- Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
- Serve the casserole topped with fried sage.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: butternut squash, cannelloni, casserole, comfort food, fried sage, Italian, lasagna, manicotti, parmesan, Parmigiano Reggiano, pasta, ricotta, sage, shallots, squash, Thanksgiving, vegetarian
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
- 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
- freshly squeezed lime juice from 1 lime (about 2 T)
- 1 T freshly grated Parmigiano Reggiano cheese
- Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
- Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
- Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
- Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
- Off the heat, stir in the lime juice and Parmesan.
- Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
- 8 ears corn, husked and silks removed
- 1/2 cup light sour cream
- 1 T fresh lime juice
- pinch or two cayenne pepper
- 1/4 tsp chili powder
- 1/4 cup minced cilantro, or more, to taste
- coarse salt and freshly ground black pepper
- 1/4 cup crumbled cotija or goat cheese
- tortilla chips, for serving
- Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
- Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
- Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
- Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
- Combine the corn kernels with the sour cream mixture.
- To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
Posted in Appetizers, Grilling, Quick, Recipes, Sides, Vegetarian
Tags: appetizer, chipotle, chipotle chile powder, cilantro, corn, Cotija, dip, goat cheese, grilled corn, Ina Garten, lime, Mexican, parmesan, Parmigiano Reggiano, shallots, side, sour cream, street corn, vegetarian