Spinach and Mushroom Lasagna

Spinach
1	tablespoon table salt
20	ounces curly spinach (2 bags), stemmed and rinsed
Bechamel
7	tablespoons unsalted butter , divided
8	ounces white button mushrooms , cleaned, trimmed, and sliced 1/4-inch thick
5	large shallots , minced (about 1 cup)
4	medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4	cup unbleached all-purpose flour
3 1/2	cups whole milk
2	bay leaves
3/4	teaspoon fresh grated nutmeg
1/2	teaspoon table salt
1/4	teaspoon ground black pepper
1	ounce grated Parmesan cheese (about 1/2 cup)
Cheeses and Pasta
8	ounces whole milk cottage cheese
1	large egg
1/4	teaspoon table salt
1	tablespoon unsalted butter for baking dish
12	no-boil lasagna noodles from 1 box
2	ounces grated Parmesan cheese (about 1 cup)
8	ounces Italian fontina cheese , shredded (about 2 cups)

Instructions

1. 1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.
   

2. 2. For the béchamel:(See illustrations below): Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foaming, add the mushrooms. Sauté until lightly brown, about 8 minutes. With a slotted spoon, remove the mushrooms to a small bowl. Melt the remaining 5 tablespoons butter in the saucepan over medium heat until foaming; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes; do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper; reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.

3. 3.For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in a 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup béchamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining béchamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/béchamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Place the mushrooms evenly over the cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.

Notes:

• Too mild
• Too sweet
• Excellent
  

Things to change:

• Add cayenne
  
• More Parmesan
  
• Cook mushrooms in white wine (or vermouth) and garlic
• Slightly more salt and pepper
  

Ignoring our principles and reversing our position.

Source: http://www.qwantz.com/index.php?comic=718

After the Timor-Leste debacle we are no longer going to go in alphabetical order and will reserve the right to veto a country if we cannot find an interesting dish. Which is bad news for Togo...

Cooking Around the World: Timor-Leste

The second stop in our tour around the world was East Timor. I have nothing more to add, other than after cooking Sid vowed to never visit the country.

Cooking Around the World: The former Yugoslav Republic of Macedonia

We have started a grand undertaking here at Adventure Thyme. We have decided to cook a dish from every country in the UN! In Alphabetical order! Starting with The!

So needless to say, we began with "The former Yugoslav Republic of Macedonia." Its totally obvious, am I right?

After looking around we decided to make Macedonia Souvlaki and Tzatziki.

For the Tzatziki:
32-ounces of Greek style yogurt
1 large cucumber
1/4 cup finely chopped onion
3 cloves garlic, minced
1/4 cup fresh chopped dill
1 tablespoon extra virgin olive oil
1 tablespoons cider or white vinegar

Salt and pepper to taste


Peel and grate the cucumbers.

Add the cucumber and all other ingredients to the strained yogurt and mix well.



For the Souvlaki:

2 pounds beef sirloin, (we used chuck instead) cut in 1 to 1 1/2 inch chunks
1/4 cup vegetable oil
1/8 cup dry red wine(optional)
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons chopped fresh rosemary (optional)
1/2 teaspoons fresh ground black pepper

2 teaspoons salt

Combine ingredients and mix to coat meat evenly. Thread onto skewers, and leave alone in the fridge for an hour or so.

We then seared the meat very briefly in a pan with a little olive oil and grilled the meat in a george forman grill for around 5 minutes.

Pork Tenderloin and Mushroom Risotto

For the Pork:

INGREDIENTS

2	pork tenderloins , (12 to 16 oz each), trimmed of fat and silver skin
1 1/4	teaspoons salt
3/4	teaspoon ground black pepper
2	teaspoons vegetable oil

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)

2. 2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately. We cut on a bias.

   
   

   FOR THE SAUCE:

   INGREDIENTS

   11	cloves garlic (about 2 tablespoons)
   2	tablespoons water
   1	tablespoon vegetable oil
   1/4	teaspoon red pepper flakes
   2	teaspoons light brown sugar
   3	tablespoons lime juice from 2 limes
   1/4	cup chopped fresh cilantro leaves
   1	tablespoon chopped fresh chives
   4	tablespoons unsalted butter , cut into 4 pieces
   	Table salt and ground black pepper

   INSTRUCTIONS

   1. 1. Mix garlic paste with water in small bowl. Add oil to still-hot skillet and swirl to coat; add garlic paste and cook with skillet's residual heat, scraping up browned bits with wooden spoon, until sizzling subsides, about 2 minutes. Set skillet over low heat and continue cooking, stirring frequently, until garlic is sticky, 8 to 10 minutes; set skillet aside off heat.

   2. 2. While pork is resting, set skillet over medium heat; add pepper flakes and sugar to skillet and cook until sticky and sugar is dissolved, about 1 minute. Add lime juice, cilantro, and chives; simmer to blend flavors, 1 to 2 minutes. Add any accumulated pork juices and simmer 1 minute longer. Off heat, whisk in butter, one piece at a time.

      
      

      FOR THE RISOTTO:

      INGREDIENTS

      2	bay leaves
      6	sprigs fresh thyme
      4	sprigs fresh parsley leaves
      1	ounce dried porcini mushrooms , rinsed in mesh strainer under running water
      3 1/2	cups low-sodium chicken broth
      2	teaspoons soy sauce
      6	tablespoons unsalted butter
      1 1/4	pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
      2	medium onions , chopped fine (2 cups)
      	Salt
      3	medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
      1	pound Arborio rice (2 1/8 cups)
      1	cup dry white wine (sherry)
      2	ounces Parmesan cheese , finely grated (about 1 cup)
      2	tablespoons chopped fresh parsley leaves
      	Ground black pepper

      INSTRUCTIONS

      1. 1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.

      2. 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
         

      3. 3. Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.

         
         

         Notes: Don't worry, the rice will absorb all that liquid! Next time, try not to overcook it. The upper times here are probably max times. Good flavors.

         
         

         We served this with steamed snap peas and for desssert: spiced stewed apples over vanilla ice cream.

Classic Spaghetti and Meatballs

For the meatballs we used this:

Meatballs

2 slices white sandwich bread (crusts discarded), torn into small cubes

1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk

1 pound ground beef chuck

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh parsley leaves

1 large egg yolk

1 small clove garlic , minced (1 teaspoon)

3/4 teaspoon table salt

Ground black pepper

vegetable oil for pan-frying (about 1 1/4 cups)

And for the tomato sauce:

2 T unsalted butter

1/4 c grated onion (or in food processor)

1/4 t dried oregano

salt to taste

2 garlic cloves

1 can crushed tomatoes (28 oz)

1/4 t sugar

2 T fresh basil

1 T olive oil

ground black pepper

Heat butter over mediumheat until melted. Add onion, oregano, and 1/2 t salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper.