Homemade Crepe Lasagna with Meat Sauce

Homemade Crepe Lasagna with Meat Sauce

Crepes:

2 cups flour

2 cups water

6 eggs, beaten

1/2 tsp salt

Whisk in large mixing bowl all ingredients.  Batter will be loose.

Directions:

1. Heat a 9 inch by 9 inch non-stick skillet.  Spray with cooking spray between each crepe.  Pour approx. ⅓ cup of batter onto hot skillet, tilting to spread and thin out batter across skillet.  You want to use as little batter as possible but cover entire skillet (quickly).  Crepe will cook within 1 min or so.  Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe

Ricotta Cheese Mixture:

2 lbs Ricotta Cheese

2 eggs

1 tsp dry basil

1 tsp dry parsley

salt and pepper, to taste        Directions:  Mix all ingredients into large bowl

Meat Sauce:

4 TBS olive oil

1 lb ground beef (80/20)

2 TBS sausage spice

3 cloves garlic, chopped

56 ozs crushed tomatoes

¼ cup parmesan cheese

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ tsp coarse black pepper

¼ tsp salt or to taste

Additional Ingredients:

1 lb shredded mozzarella cheese

½ cup parmesan cheese

Directions:

1. In large skillet heat oil med/high.  Add beef, spice and garlic.  Stir and saute until brown, approx 5-8 mins.  Add tomatoes, cheese, basil, parsley, pepper and salt.  Stir, simmer for 20 mins.  Scoop beef from sauce to be used in layering in lasagna.
2. To layer lasagna:  Fill bottom of small baking dish with sauce.  Place crepe on top completely covering bottom.  An extra crepe can be cut to fit into any empty space.  Top crepe with approx 1 cup of ricotta cheese mixture, spreading evenly across layer.  Top with approx. 1 cup ground beef with sauce across layer. Top with approx 1 cup of shredded mozzarella cheese.  Sprinkle with 2 TBS parmesan cheese.  Top with another layer of crepes.  Season with salt and pepper.  Repeat process for 4 layers.  End with crepe topped with tomato sauce, sprinkled with mozzarella cheese.  Cover and bake for 40 mins.  Remove and let rest 40 before serving.

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Ingredients:

4 TBS olive oil

¾ cup onion, chopped fine

½ cup pancetta, diced fine

3 cloves garlic, chopped

1 cup grape tomatoes, sliced

¼ cup cherry pepper, chopped

½ cup dry wine

20 Little Neck clams, scrubbed well

½ tsp red crushed pepper flakes

10 oz whole clams with juice

8 ozs clam juice

¼ cup parsley, leaves picked

5 sprigs thyme

2 bay leaves

1 oregano leave

2 lemons, juiced

¼ tsp black coarse pepper

salt (only if needed)

2 TBS truffle butter

2 whole black truffles

6 (12x12 inch) sheets parchment paper

Applewood smoke pellets

Garnish:  Clam shells, fresh parsley and shaved truffles

Directions:

1. In large skillet heat oil on med/high.  Add onions, pancetta, garlic, tomatoes and cherry pepper.  Stir. Saute for 5-8 mins or until cooked.  Deglaze pan with wine.  Stir.  Add clams, red pepper flakes, juices, herbs, pepper, salt and truffle butter.  Stir together.  Cover and let cook for approx. 8-10 mins or until clams are opened.  Discard any unopened clams.  Remove most clams from shells.  Discard shells.  Reserve some clams in shells for garnish.  
2. Cook pasta according to directions.  Drain and add to clam skillet.  Toss
3. Add approx 1 cup of spaghetti into center of each sheet of parchment paper.  Fold over top to seal.  Tuck under ends to seal.  Place on baking sheet.  
4. Place in preheated gas grill with wood chips (I use a smoke tube), and small bowl of water for moisture.  Smoke for 10-15 mins.  Remove
5. Open packets by leaving ends tucked and separating top by pulling open.  Add clam shells, parsley and shaved truffles.

Lemon Truffle Pasta Dough:

3 large eggs

2 TBS water

½ tsp truffle, chopped fine

1 tsp lemon zest

2 ¾ cups flour

⅛ tsp salt

Pasta Directions:

1. Break eggs into glass measuring cup.  Add water.  Total should measure ¾ cup.  Add additional water, if less than ¾ cup.  Add truffle and zest.  Stir to incorporate.
2. Add flour to mixing bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 and gradually add eggs/water mixture.  Mix for 30 seconds.  Stop mixer and exchange dough hook for flat beater. Turn on to speed 3 and knead for 2 mins.  Remove dough from bowl and hand knead for 1 minute.  Cover with plastic wrap and let rest for 15 mins.  
3. Put through pasta roller at least 10 times, adjusting thickness throughout to thin dough.  Flour sheets of dough to prevent sticking.  Extrude dough through spaghetti cutter.  Place on floured sheet until ready to cook.
4. To cook pasta:  Place in large pot of boiling water.  Cook for only 30 seconds to 1 mins.  Pasta will continue to cook in clam sauce.

Wild Boar Ramen Noodles

Wild Boar Ramen Noodles

1 large onion, chopped

5 stalks celery, chopped

8 ozs baby carrots

1 lb ground wild boar

1 lb wild boar chorizo

1 lb wild boar shanks

¼ cup ginger root

3 TBS lemon grass

4 cloves garlic, chopped

½  cup oyster sauce

1 TBS mirin

2 small chili peppers, chopped

8 cups water

1 bunch parsley

1 bunch cilantro

5 sprigs thyme

½ lb Wild Boar Tenderloin

¼ cup teriyaki sauce

2 TBS cooking oil

Garnish: whole chili peppers, thin sliced mushrooms, scallions, half hard egg, bean sprouts and cilantro

Ramen Noodle Dough:

½ cup hot water

1 TBS kansui (Japanese Bi Carbonate Water)

½ tsp salt

1 ¾ cup flour (all purpose)

Directions:

1. In preheated 6 qt pressure cooker add onions, celery and carrots.  Add wild boar meat (ground, chorizo and shanks) on top of veggies.  Add ginger root, lemon grass, garlic, oyster sauce, mirin, chili peppers, water, parsley, cilantro and thyme.  Seal lid and set timer for 25 mins.  When broth is done drain in colander, reserving broth.  Drain through small mesh colander for clearer broth.  Add to noodles.  Garnish and serve
2. Brush tenderloin with teriyaki sauce.  Let rest for 30 mins.  Heat oil in skillet.  Add tenderloin and sear on all sides.  Let rest for 5 mins.  Slice thin and add to ramen bowl.  Pour hot broth on top.  Hot broth will continue to cook tenderloin.
3. To make Ramen Noodles:  Add flour to mixing bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 and gradually add remaining ingredients.  Mix for 30 seconds.  Stop mixer and exchange dough hook for flat beater.  Turn on to speed 3 and knead for 2 mins.  Remove dough from bowl and hand knead for 1 minute.  Cover in plastic, rest for approx 30 mins.
4.  Put through pasta roller several times, adjusting thickness throughout to thin dough.  Flour sheets of dough to prevent sticking.  Extrude dough through thin spaghetti cutter.  Place on floured sheet until ready to cook.
5. To Cook Ramen:  Place in large pot of boiling water.  Cook for approx 30 seconds to 1 minute.  Add to broth in individual soup bowls.  Garnish

Gluten Free Spicy Clams and Spaghetti

This recipe is entered in the Dieting with Chef Meg Healthy Contest.

Ingredients:

12 oz gluten free spaghetti

4 TBS olive oil

2 cloves roasted garlic

1/2 cup chopped onion

4 cups fresh kale

2 cups grape tomatoes

1 cup water

2 (6 oz cans) clams with clam juice

1/8 tsp red pepper flakes

1 TBS gluten free flour or corn starch

1 lemon, juiced

1/4 cup parsley, fresh

1/4 cup basil, fresh

Directions:

1.  In large sauce pan, heat water for pasta.  Cover and bring to boil.  Add pasta and cook until firm but  not over cooked.  Drain

2.  In large skillet heat oil on med/high heat.  Add garlic and onion.  Saute for 5 mins.  Add kale, tomatoes and water.  Cover and cook for 5 additional mins.  Smash tomatoes when they begin to soften and wrinkle. 

3.  Add clams with juice, pepper flakes, flour and lemon juice.  Stir.  Sauce will start to thicken.

4.  Add drained pasta to clam mixture and toss.  Add fresh parsley and basil.  Toss

Makes 4 servings.