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.





Coconut Lemony Eggplant Dip

SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST

I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

Ingredients
1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

Directions:
1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.

2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

8 slices bacon, fried (removed from pan) with bacon grease reserved
2 TBS olive oil
1/4 cup onions, chopped
1 clove garlic, chopped
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 TBS butter
1 TBS flour
2 TBS white wine
1/4 cup parsley
1 bay leaf
1/2 lemon, zested and juiced
1 cup chicken broth
1/2 cup cream

To build sandwich:
12 slices bread, buttered on one side
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1 package Foster Farms "All Natural Sliced Turkey"
8 slices tomato
8 red onion rings
1 cup fresh spinach
Bacon strips

Directions:
1.  In nonstick skillet on med/high heat cook bacon until crispy on both sides (approx. 5-6 mins).  Remove from skillet and place flat on paper towels.  Cover until ready to use.
2.  In same skillet with bacon grease add olive oil.  Add onions and cook until soft.  Approx. 5 mins.  Add garlic.  Season with salt and pepper.  Stir.
3.  Add butter then sprinkle flour over top.  Stir and cook for 3 mins.
4.  Deglaze pan with wine.  Cook for additional 3 mins.
5.  Add parsley, bay leaf, lemon zest, juice, broth and cream, stir.  Bring to boil.  Reduce heat to med/low.  Simmer for approx. 15 mins.  Sauce will start to thicken.
6.  Spread one side of each slice of bread with butter.
7.  In small bowl mix together bread crumbs and parmesan cheese.  Sprinkle crumb/cheese mixture onto bread (buttered side).  Place buttered side down in large non stick skillet.  Toast until slightly browned.
8.  Layer sandwiches (toasted side out) with turkey, tomato, onions, spinach and bacon strips.  Place toasted slice in between each sandwich.  Slice each sandwich in half.
 
Serve each sandwich with a small ramekin of Tetrazzini Sauce.

Makes 4 sandwiches

Pan Seared Open Blue Cobia with Coconut Lemon Fig Sauce

This is a recipe I created for the Open Blue Cobia Contest.  It is a simple recipe made with a lemony, coconut fresh fig sauce.  This hardly took any time at all to make.  It can be served with your favorite pasta, rice or a nice garlic mash.  

Sauce:
4 TBS olive oil
1/2 cup shallots, chopped
2 cloves garlic, chopped
8 fresh figs, chopped fine (plus 4 figs for garnish)
1/4 tsp salt, or to liking
1/4 tsp pepper, or to liking
1/4 cup sambuca liquor
1 TBS flour
2 TBS butter
1/2 cup parsely
3 sprigs thyme
1 lemon, zested and juiced (plus 1 lemon, sliced for garnish)
2 bay leaves
2 cups chicken broth
1 cup coconut cream
8 ozs pasta, cooked al dente

To Pan Sear Cobia:
4  (6) oz (approx 2 inches thick) pieces of Open Blue Cobia, seasoned with sea salt
4 TBS olive oil
2 sprigs thyme
2 TBS butter


Directions:

1. In medium size skillet heat oil for sauce on med/high heat.  Add shallots and saute until soft (approx 5 mins).  Add garlic and figs, stir.  Saute for additional 2 mins.  Season with salt and pepper, to liking.  Add sambuca, reduce heat to med/low.  Let simmer for 5 mins.
2.  In small bowl add flour and butter.  Mix together well.  Add to skillet and stir.  Saute for 3 mins.
3.  Add parsley, thyme, lemon juice, zest, bay leaves, broth and coconut cream.  Stir and simmer for 15 mins.
4.  Fill large pot of water and heat on high until starts to boil.  Add pasta and cook until al dente.  Drain
5.  In separate non-stick skillet heat olive oil to sear Cobia on med/high heat.  Add each piece to skillet.  Sear for approx. 3-4 mins.  Flip with tongs and sear opposite side for additional 3-4 mins.  Add thyme and butter.  Rotate Cobia to sides and slightly brown, spooning herb butter over Cobia while searing.  Remove from pan.  Total fish time should only take approx. 10-12 mins.
6.  Serve each piece of Cobia on top of spaghetti.  Top with sauce and any left over herb butter from skillet.  Garnish with fresh sliced figs, lemon wedge and parsley.