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Lasagna
Made the sauce last night. Well, last night and today; it simmered for
around 24 hours. I know, I know, you'll tell me that's too long, but it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled the lasagna in my biggest pan with an extra layer, because we're having company tomorrow, and I want there to be LOTS of food. Also started three batches of NYT bread to have with it. There may be veggies and may not, depending on how easily I'm able to get my house clean in the morning. Looking forward to the lasagna feast. We don't have it often, and even less often with my mom's sauce. For an extra added bonus, I made it in the actual pot my mom used when I was little. I am such a sap. Serene -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
On Sep 4, 2:52*am, Serene Vannoy > wrote:
> Made the sauce last night. Well, last night and today; it simmered for > around 24 hours. *I know, I know, you'll tell me that's too long, but > it's my mother's sauce, and 10-24 hours is how long it cooks. *Assembled > the lasagna in my biggest pan with an extra layer, because we're having > company tomorrow, and I want there to be LOTS of food. Also started > three batches of NYT bread to have with it. There may be veggies and may > not, depending on how easily I'm able to get my house clean in the morning. > > Looking forward to the lasagna feast. We don't have it often, and even > less often with my mom's sauce. For an extra added bonus, I made it in > the actual pot my mom used when I was little. I am such a sap. NOT a sap - just having a good memory of childhood. May we see a photo when it's done? |
Lasagna
On 09/04/2010 12:03 AM, Wayne Boatwright wrote:
> On Fri 03 Sep 2010 11:52:02p, Serene Vannoy told us... > >> Made the sauce last night. Well, last night and today; it simmered >> for around 24 hours. I know, I know, you'll tell me that's too >> long, but it's my mother's sauce, and 10-24 hours is how long it >> cooks. Assembled the lasagna in my biggest pan with an extra >> layer, because we're having company tomorrow, and I want there to >> be LOTS of food. Also started three batches of NYT bread to have >> with it. There may be veggies and may not, depending on how easily >> I'm able to get my house clean in the morning. >> >> Looking forward to the lasagna feast. We don't have it often, and >> even less often with my mom's sauce. For an extra added bonus, I >> made it in the actual pot my mom used when I was little. I am such >> a sap. > > There's nothing quite like a wonderful homey meal with family > recipes. I make a pretty mean lasagna, and I cook the sauce a long > time, too, on the day before. I would love to try your mother's > recipe if you don't mind sharing. Sure! The lasagna recipe (more of a method, of course) is he http://serenecooking.livejournal.com/60042.html For the sauce, I'll have to write it down. I'll work on it today and post it as soon as I can. Serene -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
On 09/04/2010 09:01 AM, Mr. Bill wrote:
> Didn't realize you were keeping multiple blogs...that MUST keep you > busy! Nah. I write almost as easily as I breathe; helps that I type over 100wpm. :-) I have three blogs right now: the personal journal; the general cooking one; and the Mom Food one. They're so different that it made sense to me to do them separately. > > Thanks for sharing all your good thoughts and recipes! Sure, and thanks! Serene -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
On 09/04/2010 07:44 AM, Kalmia wrote:
> On Sep 4, 2:52 am, Serene > wrote: >> Made the sauce last night. Well, last night and today; it simmered for >> around 24 hours. I know, I know, you'll tell me that's too long, but >> it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled >> the lasagna in my biggest pan with an extra layer, because we're having >> company tomorrow, and I want there to be LOTS of food. Also started >> three batches of NYT bread to have with it. There may be veggies and may >> not, depending on how easily I'm able to get my house clean in the morning. >> >> Looking forward to the lasagna feast. We don't have it often, and even >> less often with my mom's sauce. For an extra added bonus, I made it in >> the actual pot my mom used when I was little. I am such a sap. > > NOT a sap - just having a good memory of childhood. Embrace the power of "and". :-) > > May we see a photo when it's done? Of course! :-) Here are a couple pics of it from last time: http://serenecooking.livejournal.com/60042.html Serene -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
On 09/04/2010 09:13 AM, Christine Dabney wrote:
> On Fri, 03 Sep 2010 23:52:02 -0700, Serene Vannoy > > wrote: > > >> Looking forward to the lasagna feast. We don't have it often, and even >> less often with my mom's sauce. For an extra added bonus, I made it in >> the actual pot my mom used when I was little. I am such a sap. >> >> Serene > > Wish I could be there for it!! So do I! But maybe some other Saturday. I'll be doing these through May (I take June and July off from everything, and then I'm broke in August, so Sept.-through-May is the planned schedule. Serene -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
Serene wrote:
> Made the sauce last night. Well, last night and today; it simmered for > around 24 hours. I know, I know, you'll tell me that's too long, but it's > my mother's sauce, and 10-24 hours is how long it cooks. This interests me. I'd want to do an experiment where I take a sample of the sauce after every hour, then taste them all at the same time to see if anybody could really tell the difference. Bob |
Lasagna
Bob Terwilliger wrote:
> Serene wrote: > >> Made the sauce last night. Well, last night and today; it simmered for >> around 24 hours. I know, I know, you'll tell me that's too long, but it's >> my mother's sauce, and 10-24 hours is how long it cooks. > > This interests me. I'd want to do an experiment where I take a sample of the > sauce after every hour, then taste them all at the same time to see if > anybody could really tell the difference. > > Bob > > > I've never simmered a red sauce for 24 hours but there's a big difference between a half hour and 3 or 4 hours as far as the tomato flavor mellowing. Many mom-and-pop Italian restaurants don't cook their sauces long enough for my taste and they have a harsh flavor. I had no idea it made such a difference until I was among a group of Italian women years ago and one said "I don't like Maria's restaurant red "gravy", she doesn't cook her sauces long enough." Dang, she was right. It makes a big difference. gloria p |
Lasagna
"Bob Terwilliger" > wrote in message ... > Serene wrote: > >> Made the sauce last night. Well, last night and today; it simmered for >> around 24 hours. I know, I know, you'll tell me that's too long, but >> it's my mother's sauce, and 10-24 hours is how long it cooks. > > This interests me. I'd want to do an experiment where I take a sample of > the sauce after every hour, then taste them all at the same time to see if > anybody could really tell the difference. > > Bob A remarkable idea! I'll try it with the next round of sauce. Felice |
Lasagna
"gloria.p" > wrote in
: > > I had no idea it made such a difference until I was among a group of > Italian women years ago and one said "I don't like Maria's restaurant > red "gravy", she doesn't cook her sauces long enough." Dang, she was > right. It makes a big difference. > > gloria p > It certainly does. My Bolognese sauce usually simmers for at least 6 hours, then goes into the fridge for about 3-4 days. I use virtually the same mix for lasagne, but make it a bit 'wetter'..... because I mostly use the 'instant' lasagne sheets. When I make my own pasta sauce/'red gravy', it gets the same treatment... ie, simmering for at least 6 hours, then fridged for several days before using. -- Peter Lucas Brisbane Australia ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk, blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten- pickenen hans in das pockets muss; relaxen und watchen das blinkenlichten |
Lasagna
On 09/04/2010 06:21 PM, Wayne Boatwright wrote:
> On Sat 04 Sep 2010 08:44:33a, Serene Vannoy told us... > >> Sure! The lasagna recipe (more of a method, of course) is he >> >> http://serenecooking.livejournal.com/60042.html >> >> For the sauce, I'll have to write it down. I'll work on it today and >> post it as soon as I can. >> >> Serene >> > > Thank you, Serene. Sure! > I really appreciate it! I hope your dinner party > was a huge success! > Thanks; we had a great time. There ended up being nine of us, and the HUGE, GIGANTIC lasagna* was decimated. There remains one good-sized piece. Oy. :-) Serene * Huge as in: Two pounds ricotta, two pounds mozzarella, one pound parmesan, more than a pound of meat, at least a pound of lasagna noodles... -- http://www.momfoodproject.com New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime |
Lasagna
Serena that sounds wonderful..I would bet that pot makes all the
difference..Can I come for leftovers? I live in Illinois. |
Lasagna
"Wayne Boatwright" > wrote in message 5.250... > On Sat 04 Sep 2010 07:07:44p, Serene Vannoy told us... > >> Thanks; we had a great time. There ended up being nine of us, and >> the HUGE, GIGANTIC lasagna* was decimated. There remains one >> good-sized piece. Oy. :-) >> >> Serene >> >> >> * Huge as in: Two pounds ricotta, two pounds mozzarella, one pound >> parmesan, more than a pound of meat, at least a pound of lasagna >> noodles... >> > > That is one whopping big lasagna! Sounds and looks wonderful on your > blog. Looking forward to the sauce recipe when you have the time. Blimey! I am just trying to visualise the size of pan it was made in... -- -- https://www.shop.helpforheroes.org.uk/ |
Lasagna
On Sun, 5 Sep 2010 08:32:22 +0100, "Ophelia" >
wrote: > > >"Wayne Boatwright" > wrote in message 85.250... >> On Sat 04 Sep 2010 07:07:44p, Serene Vannoy told us... >> >>> Thanks; we had a great time. There ended up being nine of us, and >>> the HUGE, GIGANTIC lasagna* was decimated. There remains one >>> good-sized piece. Oy. :-) >>> >>> Serene >>> >>> >>> * Huge as in: Two pounds ricotta, two pounds mozzarella, one pound >>> parmesan, more than a pound of meat, at least a pound of lasagna >>> noodles... >>> >> >> That is one whopping big lasagna! Sounds and looks wonderful on your >> blog. Looking forward to the sauce recipe when you have the time. > >Blimey! I am just trying to visualise the size of pan it was made in... One pound of parmesan is a huge quantity... salt city! I didn't see a picture of that lasagna, to my knowlege it wasn't posted here. When I prepare lasagna it uses double those ingredients and it fits nicely into the large Farberware stainless steel roasting pan. http://www.buzzillions.com/reviews/f...asting-reviews I can't see how a one pound noodles lasagna can feed nine normal adults unless it's just an appetizer... as a main course it would barely feed four. I always allow a minimum of one pound of pasta for four servings, but for guests I typically double the amount... most want seconds... and pasta dish left overs always store well. ---Two pounds noodles, 2 lbs each ground beef and sausage. Three pounds ricotta, two pounds mozz, can't give a weight for parm but enough without adding excessive salt... parm = sodium. And lots of homemade sauce, this one from my own garden tomatoes. Not cooked yet... never did get a picture out of the oven, it was devoured too fast. Six adults and two small children left not a crumb: http://i52.tinypic.com/219q3x0.jpg I have a larger and deeper actual lasagna pan, one of the very few non stick coated pieces of cookware I own... it will easily contain a 4 pound noodle lasagna. I don't make lasagna often anymore, last time was maybe four years ago. |
Lasagna
In article >,
Serene Vannoy > wrote: >On 09/04/2010 06:21 PM, Wayne Boatwright wrote: >> On Sat 04 Sep 2010 08:44:33a, Serene Vannoy told us... >> >>> Sure! The lasagna recipe (more of a method, of course) is he >>> >>> http://serenecooking.livejournal.com/60042.html >>> >>> For the sauce, I'll have to write it down. I'll work on it today and >>> post it as soon as I can. >>> >>> Serene >>> >> >> Thank you, Serene. > >Sure! > > > I really appreciate it! I hope your dinner party >> was a huge success! >> >Thanks; we had a great time. There ended up being nine of us, and the >HUGE, GIGANTIC lasagna* was decimated. There remains one good-sized >piece. Oy. :-) > >* Huge as in: Two pounds ricotta, two pounds mozzarella, one pound >parmesan, more than a pound of meat, at least a pound of lasagna noodles... It was awesome! Thank you so much for feeding all of us. I also have to try the Mark Bittman bread because it was mighty tasty. And, I have to *neener* at the rest of RFC, because I got sent home with a whacking great jar of the meat sauce. :) Charlotte -- |
Lasagna
On 09/04/2010 08:02 PM, wrote:
> Serena that sounds wonderful..I would bet that pot makes all the > difference..Can I come for leftovers? I live in Illinois. > Come on over! :-) Serene -- http://www.momfoodproject.com New post: Come on in; the water's fine! |
Quote:
Lovely meal. I'll bet a great time was had by all. |
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