Daring Bakers: Emilia-Romagna Lasagna

Like many of the Daring Bakers I was really surprised at this month's challenge! Lasagna is not typically what I think of when I think about baking- but this recipe was extremely daring! Every component is homemade- including the spinach pasta. I've never made pasta before but I've always wanted to try it out. Although it is a lot of kneading and hand rolling- I have to admit that the end result was worth it. I have always loved eating hand made pasta at restaurants because the taste and more prominently, the texture is so different from the dried store bought variety. The dough consisted only of fresh spinach, eggs, and flour and was not difficult to make but extremely labor intensive!

I really was interested in preserving the integrity of the recipe from the Emilia-Romagna region of Italy because it is so different from the lasagna that we are used to eating and making in the United States. The recipe for the ragu sauce was especially different from the usual tomato sauce that we often use here. The problem is that the recipe is VERY meaty- like four or five different kinds of ground meat...and I don't eat meat. So...I knew that I could easily substitute a regular vegetable based marinara or something- but like I said, I wanted to stay true to the Northern Italian flavors. So, I compromised. I used the recipe and changed the meat out for eggplant, baby portabella mushrooms, and kalamata olives. Now this sauce was absolutely delicious... but it took about a million years to make it! Seriously, I stood over the stove for about four hours! The outcome was great- I just don't know if I could commit to making it again anytime soon!

The last component was the bechemel sauce. This was the easiest and most straightforward part of the recipe and it yielded great results. Instead of mounds of stringy mozzarella and a bunch of ricotta (which I actually also love!) this lasagna had only a cup of freshly grated Parmesan layered in with the bechemel.


The end product was really delicious and very different from the lasagna we eat here in the states. I served the dish to my parents, aunt, uncle, sister, husband, and baby and everyone really enjoyed it- there wasn't even one tiny square left over! I'm so glad that the challenge really challenged me but I'm also glad to be finished with it because it was really a two day long affair and I'm starting to feel this pregnancy a little more now that I'm getting close to the third trimester. I think I'll be sticking to recipes that require me to be on my feet for less than 2 hour increments.

Be sure to check out the beautiful, new Daring Kitchen website- it's a lot of fun to browse through!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Vegetarian Ragu

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g kalamata olives chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced

2cloves of garlic, minced
1 large eggplant, peeled and chopped

1 lb of baby portabella mushrooms chopped

2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) vegetable stock
2 cups (16 ounces/500ml) milk
6 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Add the eggplant and mushrooms and stir into the pan and slowly brown over medium heat. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the eggplant and mushrooms are soft. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick stew. Season with salt and pepper.

Unemployed Shepherd's Pie

Haha, I wish I could say that I came up with the name of this delicious vegetarian alternative to the classic dish Shepherd's Pie- but I'll have to admit that I got it from Vegetarian Times- you can find the full recipe here. This picture caught my eye right away while I was flipping through the October issue- I mean come on- eggplant cooked in onions, garlic, and tomatoes combined with Parmesan cheese and then topped with a nest of homemade mashed potatoes harboring finely chopped zucchini and bell pepper? How could I not look at the recipe?


And baby baby did it live up to the pretty picture. This is such a good Fall meal!! One change that I made (and pretty much always make) is that I used fresh garlic instead of garlic flakes- I put in about 4 cloves (ok maybe 5...) because I really think that eggplant needs garlic- they are just so perfect together.
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I love vegetarian dishes that don't seem like their missing meat- this tasted like such a complete meal and was adequately filling too. The only thing that makes it a bit difficult is all of the peeling and chopping and the fact that the three components of the dish have to be cooked seperately and then baked together.


For me, now that Helen Mae will not play quietly on the kitchen floor anymore without pulling up to standing on...well...anything and nearly inevitably take a tumble, this is a lot of prep for a regular weeknight meal.

But gosh, it was so good and it appealed so much to both me and my slightly carnivorous husband that I probably will make the time to prepare this again pretty soon! I'm just a sucker for pretty magazine pictures!

Daring Bakers: Pizza!

Hooray! It's finally the reveal day for my first Daring Bakers challenge!! PIZZA! I know this seems like a pretty benign challenge when compared to some of the amazing feats that the Daring Bakers have accomplished- but the real challenge here was in the method- not the recipe. You see, Rosa of Rosa's Yummy Yums, required us to hand toss the pizza like a real pizzaiolo! We are supposed to post a picture of the toss, but, allow me to issue this disclamer: Helen Mae was being a grump so Derrick was torn between trying to keep her quiet and trying to photograph me. So here are the only shots we got:

You can tell that I was going to toss it and that I caught it- but no actual toss picture- and boy do I look stunning in those action shots! Oh and I was house sitting when I made these- so this glorious kitchen is unfortunately not my own! Haha! Actually, tossing the dough worked well- I got one small tear in the first crust but the second one went perfectly!

The dough had to prove in the refrigerator for at least one night but as much as three days- mine went about a day and a half. I really liked the recipe- I found it easy to work with and it produced a crust that was crisp on the outside and chewy on the inside. I imagine this will become my go-to pizza recipe (at least until I find a good whole wheat one too!).


The only requirements for toppings were that there be a sauce and a topping. I love gourmet pizza as much as the next foodie- caramelized onions, sun dried tomatoes, handmade goat cheese from the Swiss Alps, etc.- but I made us the world's simplest old fashioned pizza pie- tomato sauce (that I didn't even make myself) and a mozzarella and provolone mix of cheese- boring with a capital B. But sometimes you just have to do what you can do- and what I could do was try to throw these together as quickly as possible while simultaneously solacing my teething tiny one.
I did try something a little New Orleansy by making one half of one pizza with olive salad to create a sort of vegetarian muffuletta pizza- and lordy was that good! I will definitely make a version of this again.

BASIC PIZZA DOUGH

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart Makes 6 pizza crusts (about 9-12 inches)

Ingredients:

4 1/2 Cups Unbleached bread flour or all purpose flour, chilled

1 3/4 Tsp Salt

1 Tsp Instant yeast

1/4 Cup Olive oil or vegetable oil

1 3/4 Cups Water, ice cold (40° F/4.5° C)

1 Tb sugar

cornmeal for dusting

DAY ONE:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches), place it on the back of the jelly pan, making sure there is enough cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Place the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

14. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

15. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Chickpea Tagine for World Vegetarian Day

I stopped eating red meat in fifth grade and I never looked back- about two years later I stopped eating chicken and turkey. I never made the full move to vegetarianism because I couldn't give up our fresh Gulf seafood and going vegan is way too much of a commitment for me. I initially gave up meat because I really didn't like it- the thought of it kind of creeped me out- but I continued to live meat-free because of the great health benefits and even more importantly because of the effects meat consumption has on the environment and even world hunger .

Well yesterday was World Vegetarian Day (if I had been slightly more organized and if Helen Mae wasn't teething I would have gotten this post up sooner) and although I really believe in not pushing beliefs on others (i.e. my non-vegetarian family) I thought that it would still be a nice gesture if we all refrained from eating meat for the day. And believe me, with this delicious Fall recipe from Vegetarian Times no one even noticed the absence of meat!

This recipe and some other lovely tagines can be found in the October 2008 issue of Vegetarian Times.

Chickpea Tagine with Cinnamon, Cumin, and Carrots

2 Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced (1 Tbs.)
2 14.5-oz. cans chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 cup dried currants (I couldn't find currant so I used golden raisins)
1 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. cayenne pepper
2 tsp. honey
1/2 cup plain Greek-style yogurt (I couldn't find Greek so I strained some plain nonfat yogurt)
3 Tbs. finely chopped parsley

Heat oil in a large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20-25 minutes, stirring occasionally. Season with salt and pepper. Divide tagine among 4 bowls (I served it over whole wheat organic couscous). Garnish each serving with a dollop of yogurt, and sprinkle with parsley.


I wouldn't ask a meat lover (like my husband) to give meat up completely, but I would challenge everyone to think about doing one vegetarian dinner a week. And when you do choose to eat meat think about being a responsible meat-consumer by purchasing free-range and organic meats when they are available.