I had not made lasagna in a bunch of years, but wanted to do something a little bit different. As evidendced by our eggplant parm pizza recipe, we’re kind of fans of eggplant. I figured, if eggplant parmesan was good on its own or on pizza, it should work in lasagna as well. I still included some meat in the sauce, but this could easily be a vegetarian lasagna if you excluded the sauage. When I made this lasagna, as I had most times cooking lasagna in the past, I made some extra and froze it. I’d highly recomend this as a reheated lasagna really does taste nearly as good as a freshly made one.
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dpetc Italian, Recipes, Uncategorized
One recent Friday we decided to make a bunch of pizzas. The beauty of pizzas is that they’re really quite easy to make and allow for a wide variety of flavors and tastes in a single meal. Also, while there are a bunch of steps here, most of them can be done in little pieces ahead of time. Dough should be made well ahead of time and the sauce and toppings can all be made hours ahead kept in the fridge. This means a quick finish of just putting the pizzas together once you get hungry.
On this occasion, we were going to just make three pizzas. We tried a Lasagna pizza, with ground beef and ricotta, an Indian-inspired pizza with Saag as the base and chicken and a Thai pizza with a peanut-Siracha sauce and chicken. We had some leftover dough and sauce so added a traditional cheese pizza to the mix as well.
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dpetc Chicken, Indian, Italian, Pizza, Recipes
We had never made homemade pasta before and were extremely excited though slightly apprehensive about how it would work out. We therefore chose to serve it as an accompaniment to a main course of pomegranate chicken. While the end result was by no means perfect (the pasta was a bit too hard) it was still pretty good and quite fun. Being able to add seasonings into your pasta makes a big difference and now that we have some feel for what we’re doing we’ll probably experiment a bit more moving forward.
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dpetc Italian, Recipes
This dish marries the sweet and salty flavors of bacon-wrapped-scallops with the garlic and wine flavors of linguine w/ clam sauce. The strong flavors from the garlic, pancetta, scallops, shallots and wine all mix well to produce a tangy, flavorful and hearty dish.
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dpetc Italian, Recipes
This is the dough recipe we use for the base of all of our pizzas. We like our dough thin and crispy, and this recipe is perfect for that. It is derived from a basic pizza dough recipe from Mark Bittman’s How to Cook Everything
(which is a great basic cookbook). This recipe does not use a stand mixer, but we have not found that to be an issue at all.
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dpetc Italian, Pizza, Recipes
