Gravy's Cooking Thread

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Falstaff

Falstaff

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Garlic ice cream reminds of that some of the best gelato I've ever had has been of the savory variety... Black Pepper + Olive Oil was one of my favorites.
 
mkopec

mkopec

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Eyashusa_sl said:
I feel like making lasagna. Anyone have a recipe they like?
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I make my own meat sauce. Which is basically Prego sauce which I hook up with browned ground beef, more fresh sauteed veggies like onion, bell peppers, garlic, mushrooms. Then I take some good fresh italian sausage, some hot and some sweet, un-case them, roll them up into little meatballs. Fry them up and add into the sauce. Then I roast some veal shoulder steaks, pork shoulder steaks, and beef short ribs either in the oven or on the bbq. Then add that into the sauce. Then it simmers for like 4-6 hours. I then spoon off the fat from the top near the end. I make a huge vat of this sauce which I freeze off in dinner size containers. Then I can either use this for a spaghetti dinner or use this as a base sauce for casseroles or lasagna. This usually ends up being an all day event. this is why Imake a huge ass vat of it, I think the pot is at least 4 gallons.

In the actual lasagna I use this sauce, mozzarella, and slices of provalone and pre cooked (but not all the way so they soak up all the excess liquid) lasagna noodles. I usually do not add any other cheese. I really dont like the texture of ricotta. I also do like my grandma did and add some layered in thin sliced Canadian bacon and thin slices of good smoked sausage, yes smoked sausage, that shit is the bomb. I like my lasagna nice and meaty. Maybe if I feel like It I layer in a layer of some thin sliced rings of bell peppers.

So it goes like this...

Thin layer of sauce at the bottom.
Layer of noodles
Sauce
Meat (sausage or Canadian bacon)
Cheese
Noodles
then repeat until casserole or baking pan is full.
 
Ichu

Ichu

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Everyone does their own thing with lasagna so just find a recipe that sounds good to you. The only two things that I think all lasagna benefits from is 1) using a mixture of beef and sausage(50%+ hot Italian sausage is always awesome), and 2) doing a couple layers of bechamel sauce in it.
 
Deathwing

Deathwing

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I don't get the bechamel sauce part. It's a roux(flour + butter) and milk. With all the other ingredients in a lasagna, you are not going to taste that. Bechamels are usually used a bases for other sauces or creamy soups, where the thickening power of the roux makes sense. It doesn't in a lasagna. Need something fatty and white? Use some ricotta cheese instead. Or up the flavor quotient and make a it a mix of ricotta and romano(which I think you should be using anyway).
 
Falstaff

Falstaff

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I am using a modified recipe from the pioneer woman website, which I'm sure makes me a vagina but as long as it tastes good I give zero fucks.

I am using hot italian sausage instead of jimmy dean tube breakfast sausage, and I'm using ricotta instead of cottage cheese.
 
Ichu

Ichu

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Deathwing_sl said:
I don't get the bechamel sauce part. It's a roux(flour + butter) and milk. With all the other ingredients in a lasagna, you are not going to taste that. Bechamels are usually used a bases for other sauces or creamy soups, where the thickening power of the roux makes sense. It doesn't in a lasagna. Need something fatty and white? Use some ricotta cheese instead. Or up the flavor quotient and make a it a mix of ricotta and romano(which I think you should be using anyway).
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I really enjoy the texture it adds to a lasagna. Plus I season it pretty well(with things like mustard powder and a little Worcestershire sauce) so the flavour definitely comes through.
 
Joeboo

Joeboo

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Substitute frozen cheese & spinach raviolis instead of lasagna noodles. Use those as your layer separations. It will blow your fucking mind how good it is in lasagna.

The only slightly difficult part is separating the frozen raviolis apart from each other, might have to run a little warm water over them just to break them up without ripping them apart. It doesn't add much too the cooking time, maybe add 5-10 extra minutes beyond what your recipe calls for normally.
 
Deathwing

Deathwing

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Ichu_sl said:
I really enjoy the texture it adds to a lasagna. Plus I season it pretty well(with things like mustard powder and a little Worcestershire sauce) so the flavour definitely comes through.
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Oh, so not really bechamel
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That sounds like a cheese sauce, sans the cheese.
 
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