The long, hot lazy days of summer are already becoming a distant memory as we gather school supplies, organize clothes closets, buy sweaters, all in preparation of the shorter, busier days ahead. I can't help feeling a bit apprehensive this time of year. I've had a great relationship with my daughter this summer, but it's bound to be altered as she enters 7th grade. The daily interaction with classmates has a way of altering a girl's personality. Then there's the addition of homework that will soon invade our world and turn our once quiet home into a battle zone.
It started raining sometime during the wee hours of Saturday and has continued off and on since. I haven't been motivated to go out and prop up the tomato plants, which have fallen over, heavy with green fruit. Bailey even needs a little push to go outside.
I did make this delicious comfort food yesterday, and I'm sharing the love with you...
Lasagna
Ingredients:
1 Tablespoon olive oil
1 medium onion, finely chopped
6 medium garlic cloves, pressed
1/2 pound ground beef
1/2 pound sweet Italian pork sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Pureed tomatoes (about 6 fresh tomatoes, or one 28 oz. can)
Diced tomatoes (about 5 fresh tomatoes, or one 28 oz. can) drained of juice
1 3/4 cups ricotta cheese
1 1/4 cups grated parmesan
1/2 cup chopped fresh basil leaves
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
15 no-boil lasagna noodles
4 cups grated mozzarella cheese
Procedure:
Heat oil in a large skillet over medium heat until simmering, but not smoking. About 2 minutes. Add onion and cook until softened, but not browned. About 2 minutes. Add garlic and cook until fragrant. About 2 minutes. Increase heat to medium high and add ground meats, salt and pepper. Break meat into small pieces and cook until it loses its raw color. About 4 minutes. Add cream and simmer, stirring occasionally until liquid evaporates and only fat remains. About 4 minutes. Add pureed and diced tomatoes and bring to a simmer. Reduce heat to low and simmer slowly until flavors are blended. About 3 minutes. Set sauce aside.
Mix ricotta, 1 cup of the parmesan, basil, egg, salt and pepper in medium bowl until well combined and creamy.
Heat oven to 375 degrees.
To assemble: smear the bottom of a 9x13 inch baking dish with 1/4 cup of the sauce. Place 3 lasagna noodles on top of sauce. Drop three tablespoons of the ricotta mixture down each noodle. Level by pressing flat. Sprinkle with 1 cup of grated mozzarella. Spoon 1 1/2 cups of the meat sauce over cheese. Repeat layering of noodles, ricotta, mozzarella and sauce three more times. Place the three remaining noodles on top of the sauce, spread remaining sauce over noodles, sprinkle with remaining cup of mozzarella and remaining 1/4 cup of parmesan.
Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes and remove foil. Continue baking until cheese is spotty brown and sauce is bubbling. About 25 minutes longer. Cool for 10-15 minutes before serving.
. . .
It helped make the rain palatable.
The chocolate chip cookies that Iz made helped too.