Mom’s Lasagne Ready for the Oven

This is my Mom’s delicious Lasagne recipe that she has been making for our family since the 1960’s. Actually, it originally came from an authentic New York Italian restaurant who shared it with her, so you know it has to be great! I have often made this recipe for holidays, birthdays, or a special dinner party. You can make it ahead for convenience, and even freeze it for a later time.

With Mom’s Lasagne, my menu suggestion is to serve a tossed vinaigrette green salad, warm garlic bread, and a simple dessert like lemon walnut biscotti accompanied by scoops of limoncello gelato. Simple, but satisfying, this creates a nice menu for any special occasion.

In honor of Mother’s Day, I am sharing my Mom’s Lasagne recipe with all of you! I bet she will be very surprised! Enjoy!

Mom’s Lasagne

Makes 8-10 Servings

This recipe is made up of several different layers. Make your meatballs. Make your sauce. Shred your cheese. Once your prep work, and layers are made, assembling your lasagne goes quickly.

Partial Ingredients:

1 pound Ricotta cheese

1 pound Mozzarella cheese

4 ounces Parmesan cheese

1 pound Lasagne (pre-cooked) curly edge noodles

1 pound Italian Pork sausage

Make the Meatballs:

Take one 1 pound ground beef and mix with Italian bread crumbs. Shape into small 3/4” balls. Brown in a skillet. When cooked, set aside, until ready to add to the sauce.

Make the Sauce:

Remove skin from italian pork sausage, brown in skillet. until cooked. Add 1 clove garlic cut fine, a little chopped parsley, and 1/2 teaspoon sweet basil. Add 1 large can tomato paste, along with 1 large can tomatoes (run through a sieve). Simmer sauce for 15 minutes. Add cooked meatballs to the sauce.

Make Layers:

In a 9” x 13” baking pan make layers of sauce, lasagne noodles, ricotta, mozzarella, and parmesan. Repeat your layers. Bake at 350 degrees F. for 40 minutes our until bubbly and cheese is melted and slightly browned on top. Let cool a few minutes out of the oven. Cut into squares for serving. If you froze your pre-made Lasagne, bring to room temperature before baking.

I heard from many of you who made the recent Pasta with Sausage, Lemon and Peas recipe. Thank you for your comments and raves!

Wishing all Mom’s a very Happy Mother’s Day!

May you be surrounded by your loved ones and a day of joy and blessings…Bonnie

Perfect Spring Pasta

I made recently one of my favorite recipes, Pasta with Sausage, Lemon, and Peas. What prompted me to dig up this almost forgotten recipe was I had all the ingredients at my fingertips—a new tub of crème fraîche, links of hot Italian chicken sausage, whole grain Dijon mustard, and frozen peas in the freezer. I thought what a great spring pasta recipe, especially if you are growing peas and fresh basil in the garden, and have ripe lemons from your trees.

Such a nice spring flavor pasta recipe, using asparagus comes to mind too. You could easily substitute fat fresh asparagus for peas too, blanching diagonally cut asparagus pieces for two minutes in pasta boiling water, straining them in a large scoop, and plunging pieces in an ice water bath to drain, cool, and pat dry. Ready to add to the recipe.

The recipe calls for half-fat or reduced crème fraîche, which I have never seen in the United States but is probably readily available in the UK. I use regular crème fraîche, and consider it a real treat. Adding the crème fraîche to the warm cooked pasta creates a light almost “alfredo-like” sauce, perfect for blending with all of the other ingredients, and without the heaviness and cheese.

This recipe is from BBC Good Food Magazine, Christmas 2001. BBC Good Food is the UK’s number one monthly food magazine that is packed with brand new recipes for everyday meals. I can’t remember how I came upon the magazine recipe, but I know I was taking a wine course at Mira Costa College in the evening, and quickly jotted this recipe down in class on notebook paper. Maybe I borrowed the magazine from a fellow classmate. I sure am glad I did, because I really like the simple combination of flavors that make this recipe a great one, and have enjoyed it over the years.

The recipe calls for 200 ml of crème fraîche which is about 3/4 of a cup minus 2 tablespoons. It serves four people and takes about 25 minutes to make. Vegetarians can use sliced mushrooms instead of sausages.

Pasta with Sausage, Lemon, and Peas

Makes Four Servings

BBC Good Food Magazine, Christmas 2001

Ingredients:

10 oz. dried pasta, such as penne

3/4 pound of quality pork sausage, or sausage of your choice

1 tablespoon olive oil

8 ounces frozen peas, or fresh peas, or blanched asparagus pieces

Pinch of chili flakes

Grated zest of one lemon

1 tablespoon whole grain Dijon mustard

200 ml. tub half-fat crème fraîche

Handful of fresh basil leaves torn

Directions:

1) Cook the pasta, throw in a teaspoon of salt. Three minutes before the pasta is ready, add in the frozen peas and cook with pasta.

2) Meanwhile, fry the sausages. Split open sausages into bite size pieces to cook. Heat oil in frying pan, and stir fry the sausages for 3-4 minutes or until cooked through.

3) Add the seasonings. Add the chili flakes and lemon zest to the sausages and cook 1 minute. Stir in the mustard and crème fraîche and simmer for 1-2 minutes. Drain the pasta and peas, and stir into the sausage meat mixture. Season well with salt and pepper, stir in the fresh basil leaves and serve. Enjoy!

Jotting Down the Initial Recipe

Please share if you have a favorite spring recipe you enjoy making over the years.

Bon Appétit et Bon Weekend….Bonnie

Romesco Sauce Over Sweet Potatoes with Grilled Salmon

One of the best things about traveling is indulging in the the local food, and the lasting memories these foods create. While visiting Barcelona a few years back I was first introduced to romesco sauce. Romesco sauce is a classic sauce from Catalonia, northeastern Spain, generally made from a ground mixture of tomatoes, red bell peppers, onion, garlic, almonds, and olive oil. Almonds play a generous and key role in this delightful sauce, which is usually served with grilled fish or poultry but can also be used as a condiment or a dip.

In the Wall Street Journal this week, adapted from Mason Hereford’s recipe, Roasted Sweet Potatoes with Chipolte Romesco, Feta, and Basil was featured. This romesco sauce is the best I have ever had. It is a twist on romesco sauce using chipotle peppers instead of traditional roasted red peppers. So simple to make and the spicy, smoky romesco sauce dolloped over roasted sweet potatoes is a stroke of perfection. A simple grilled salmon with a pinch of chili lime salt rounded out a sensational weeknight dinner. Yum! Yum!

Please share your favorite food memory from traveling. Remember when Julia Child had just landed on French soil and had her first lunch of Sole Meunière which made her fall in love with French cuisine, totally changed her life, and she in turn totally changed our lives and our way of eating?

Bon Appétit, Bon Weekend, et Bon Easter….Bonnie

Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie

Heavenly Pumpkin Maple Cornbread

I have to share this delightful Pumpkin Maple Cornbread with you in case you missed it in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.

Pumpkin Maple Cornbread

Lovingly Adapted from Samantha Seneviratne

Published in The New York Times

Ingredients:

½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.

1 cup finely ground yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon kosher salt

½ teaspoon baking soda

1 large egg

¾ cup packed light or dark brown sugar

1 cup canned pumpkin purée

½ cup buttermilk

½ cup plus 2 Tablespoons maple syrup, divided

¼ cup pumpkin seeds (pepitas)

Directions:

Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk, and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.

Pumpkin Maple Cornbread Just Out of the Oven Cooling

More Related Links:

Curried Pumpkin Hummus

Home-Grown Pumpkins

Bon Appétit et Bon Weekend…Bonnie

Vintage Tray Proudly Holds Autumn Splendor

A couple of years ago I gave a tablescaping workshop for one of my garden clubs. I thought it would be fun to revisit my notes and handout and share these with you. This is the time of year when we start thinking about the holidays, gathering closer our families, more entertaining, and heightening of our home decorating.

First, think about the basics of tablescaping. Second, don’t be afraid to mix faux and real. Third, use what you love. Fourth, when decorating, choose objects and pieces that can easily transition from fall to holiday (see some ideas below). Fifth, can I use the “beauty and function” principle, will it be beautiful as well as useful in my space.

Here are some of my ideas and suggestions to get you started.

Tablescaping Ideas

“Simplicity is the best elegance.” Tablescaping is the art of decorating your table with your personal signature, and for the pleasure of sharing and bring joy to others.

Elegant Holiday Tablescape. White. Gold. Monogram China. Pearl Napkin Rings. Rosebud Centerpieces.

Basics:

Know and start with your style. Classic, Country, Eclectic, Modern, Rustic, Traditional, etc.

Find your theme. What do you collect, what do you love.

What types of pieces can bring interest to your table and hold materials.  Baskets, Brass, Ceramics, Copper, Crystal, Ironstone, Mercury Glass, Pewter, Silver, Transferware, Wood Pieces, etc.

Use pieces that can do double duty and easily transition autumn into holiday.  Antlers, Burlap and Burlap Ribbon is your best friend, Magnolia Leaves, Whole Nuts, Moss, Tabletop Topiaries, Pomegranates, Pinecones, Silver, White Pumpkins.

What is your color palette, and color accents?  Blue, Brown, Green, Grey, Gold, Neutral, Pastels, Red, etc.

Use what you have. What is in your garden and on your property? What might your neighbor share with you? What have you collected over the years? What do you have which can be re-purposed?

Include an element for a pleasant surprise. Something unexpected that might evoke a smile.

Keep in mind your intention, menu and presentation of food. Buffet style, formal sit down, or simply a pretty vignette that creates a mood. Elevate serving pieces when using buffet style.

Step-by-Step Flow

1)    Place your tablecloth, table runner, antique shawl, etc. on your flat surface. Select neutrals easily carry into different seasons.

2)    Place your desired theme or objects in place.

3)    Start layering your tablescape by filling your theme.

4)    Continue to layer with smaller objects.

5)    Add accent color, glitter, and glow.

6)    Remember simplicity, and less is sometimes more.

7)    Transitioning from autumn to holiday is as simple as using neutral table runners, tablecloths, and pieces that double duty. Take out autumn pieces that don’t, and add in your favorite holiday choices.

Autumn Suggestions

Setting the Mood. Carolyn Roehm says “Texture is the preeminent design feature in fall.” Fall is all about abundance and warm tones.

Branches

Eucalyptus branches and berries, Dried Kiwi Vines, Lemon leaves, Grapevines, Magnolia Branches and Leaves, Olive Tree Branches, Smoke Tree Burgundy, Pink Pepperberry Stems, Pyracanthus Branches and Berries.

Foliage

Acacia, Cypress, Dried Leaves, Juniper, Privet and Berries.

Flowers

Dahlias, Chrysanthemums, Ornamental Millet, Roses and Rose Hips, Sunflowers.

Dried

Bark Pieces, Indian Ornamental Corn, Ornamental Grasses, Hydrangeas, Seedpods, Wheat. 

Fruit

Apples, Clementine, Figs, Kumquats, Oranges, Pears, Passion Fruit, Persimmons, Pomegranates.

Nuts

Chestnuts, Hazelnuts, Walnuts, Macadamia Nuts.

Gourds, Pumpkins, Squash

All kinds, colors, and shapes.

Miscellaneous

Antlers, Baskets, Burlap Material & Ribbon, Candles, Copper Pieces, Feathers, Plaid Material & Ribbon, Pine Cones, Silver.

Holiday Table Ready for Tea

Holiday Suggestions

Setting the Mood. Holidays are about anticipation, celebration, glow, glitter, heartfelt giving, and joy.

Foliage

Boxwood, Juniper, Magnolia Branches, Tabletop Topiaries, Pine Branches, Privet Branches,

Flowers & Bulbs

Amaryllis, Dusty Miller, Paper whites, Poinsettias, Star Hydrangeas, White Chrysanthemums.

Fruits

Whole Cranberries, Dried Pomegranates, Oranges.

Nuts

Chestnuts, Hazelnuts, Walnuts.

Objects:

Beeswax Candles and Figurines, Candles, Crowns, Ornaments, Santos, Strands of Pearls.

Pine Cones

Natural, Colored, Glittered.

I would love to hear how you decorate for fall into the holidays, and your favorite tablescaping ideas. Please share.

Bon Appétit et Bon Weekend…Bonnie

The Floral Palette Shop on Girard Street in La Jolla

From time to time I write about “Places to Know” around San Diego County which are special. I was not familiar with The Floral Palette until a dear friend highly recommended I stop in and explore their original Rancho Santa Fe location at 16089 San Dieguito Road, Suite H101. Recently, owner, Natalie Maxwell has opened a second location at 7643 Girard Ave. Suite B in La Jolla. Both locations are closed on Sundays.

If you are not familiar with The Floral Palette, I would like to introduce you to it now. The flower arrangements are stunning, fresh, and very creative. Besides flowers, it is quite an extraordinary gift shop with areas that cover culinary, entertaining, holidays, accessories, baby, and much more. Both shops are expansive and beautifully merchandised, it really is a dilemma narrowing what to buy for your special someone or yourself!

The Floral Palette, La Jolla Location.

In the Floral Palette La Jolla location, there is an honest to goodness mouth-watering “Patisserie” in the back for coffee, croissants, Paris-oriented patisseries, and breads.

The Floral Palette, La Jolla, Surprise Patisserie in Back

I could go on and on raving about The Floral Palette, but the best thing is to check it out for yourself, whether the Rancho Santa Fe or La Jolla location is more convenient. Better yet invite a friend, or a loved one and make an adventure out of it.

Bon Appétit et Bon Weekend….Bonnie

Simple Autumn Tablescape

Not all pumpkins are orange, some are silver. Meaning use what you have. Borrowing the phrase from a Christmas card I received one year, “If you love what you have, you have everything.”

I created this simple autumn tablescape using one of my black and white tablecloths, choosing white dinnerware and napkins to match, finding tawny russet candles in my closet, looking for colored dollies in my drawer but finding forgotten beautiful autumn leaf dollies instead, adding a black ribbon to my vintage candlesticks, bringing out my little prized silver pumpkin that illuminates at night, and buying two Wee Bee pumpkins at the market. Simple, yet it creates a playful seasonal ambience that is perfect for everyday autumn, or could be further embellished for that very special harvest dinner or Halloween evening.

We all use the term “tablescape” effortlessly these days, and many of you I am sure are wiz’s at your own creative tablescapes. According to Wikipedia, tablescaping was first mentioned by television Chef Sandra Lee in 2003, so the term is less than twenty years old. Tablescaping is an example of a term called portmanteau, which is a word that blends the sounds and meanings of two words. In this case, “tablescaping” is a combining of table and landscape. Another example of a portmanteau would be combining breakfast and lunch to make “brunch.” An alternative definition of portmanteau is a large suitcase or trunk, usually leather, and able to open in two equal parts. So you can see easily where the term comes from.

I tend to decorate my four seasons and tablescapes with objects from the garden that are natural such as flowers, gourds, pumpkins, pinecones, greenery, magnolia branches, etc. It is hard to beat the beauty of mother nature. I also have saved treasures that I have bought over the years, or cherished gifts given to me by friends and family that can add a special charm.

Tablescaping is fun and creative for all to enjoy. Think of what you have, besides what you might need, and how you can create a truly amazing beautiful table. Think along the lines of color, texture, surprise, and of course, season. A beautiful seasonal tablescape heightens a room, your dining experience, and makes fond memories.

Lucky Pumpkins

Please share your favorite autumn tablescape ideas!

Bon Appétit et Bon Weekend…Bonnie