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Category Archives: main dishes

Shrimp, Chicken and Andouille Smoked Sausage Gumbo

Cajun Gumbo sprinkled with Tony Chachere’s Creole Seasoning

This recipe is from Chef Paul Prudhomme’s Louisiana Kitchen cookbook. We’ve added shrimp to this, but it’s also good without it. Or you can omit the chicken and use sausage and shrimp.

For a big crowd we double the recipe. One recipe makes about 3- 4 quarts. We enjoy it either with or without the traditional rice.

The most unusual part of this recipe is making the roux. You can purchase roux at some grocery stores or specialty shops. Making it is not difficult, but it is surprising. The first time I made it I was certain I made a mistake and threw it out! The real flavor of gumbo comes from the roux. It is a pungent flavor on its own, but combined with the seasonings and other ingredients it’s divine!

This gumbo has a lot of broth that is not thick. It is full of flavor and is a dark color. You can make your own homemade chicken stock or broth. Or you can use store bought chicken stock. Or you can make a stock using a concentrate like Better Than Bouillon Organic Chicken Stock base. These store versions can be salty, so limit your added salt if you use these types.

If you have the shrimp shells, simmer them in about 2-3 cups of water or so for 30 minutes. Strain the shells through a fine mesh strainer. Use this as part of your 7 cups of stock

Ingredients

  • 1 pound large shrimp with shells reserved
  • 6 chicken thighs, skinless and boneless
  • Salt
  • Garlic powder
  • Cayenne pepper
  • 1 cup finely chopped onions
  • 1 cup finely chopped green pepper
  • 3/4 cup finely chopped celery
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 – 1 1/2 teaspoons garlic powder, plus another 1-2 teaspoons
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil
  • 7 cups chicken stock ( including 2 cups of shrimp shell stock)
  • 1/2 pound andouille smoked sausage, cut into 1/4- 1/2 inch pieces
  • 1 teaspoon minced garlic
  • Hot rice, optional
  • Sliced green onion
  • Tony Chachere’s Original Cajun Seasoning, optional

Directions

  1. Remove excess fat from chicken. Rub a generous amount of salt, garlic powder, and cayenne on both sides of each piece, making sure each piece is evenly covered. Let stand at room temperature 30 minutes.
  2. In a medium bowl combine onion, green pepper and celery. Set aside.
  3. In a paper or plastic bag combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne pepper. Add the chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the seasoned flour.
  4. In a large heavy skillet heat 1 1/2 inches vegetable oil until very hot (375-400F). Fry the chicken until the crust is browned and the meat is cooked, about 5-8 minutes per side. Drain on paper towels.
  5. Carefully pour the hot oil into a glass measuring cup, leaving as many browned particles in the skillet as possible. Scrape the pan with a metal whisk to loosen any stuck particles. Return 1/2 cup of the hot oil to the skillet.
  6. Making the roux: Place the pan over high heat. BE VERY CAREFUL! This burns if it splashes on your skin! Using a long handled metal whisk gradually stir in the reserved 1/2 cup seasoned flour. Whisk constantly until the roux turns a dark red-brown to black color. This is where I thought I made a mistake! It isn’t though. Do this cooking with a fan in a well ventilated area. It takes about 10 minutes to reach the brown color.
  7. Remove from heat when you’ve reached the right dark chocolate brown color. Immediately add the vegetables, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. You may even use a metal spatula to do this scraping.
  8. Meanwhile place the stock in an 8 quart stock pot and bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping the pan bottom often.
  9. Reduce heat to a simmer and stir in the garlic and andouille. Simmer uncovered about 45 minutes, stirring often toward the end of cooking. Add as an option 1-2 teaspoons garlic powder and cook another 30 minutes to mellow the flavor.
  10. While the gumbo is simmering, cut the chicken into bite size pieces. When the gumbo is cooked add the chicken. Adjust the seasoning with salt, pepper, cayenne and garlic powder.
  11. To serve ladle 1 1/4 cups gumbo into a large soup bowl. Then using a scoop or mold place a rounded 1/3 cup of cooked rice in the center of the gumbo. Garnish with sliced green onion and a sprinkling of a cayenne pepper seasoning mix like Tony Chachere’s Creole Seasoning.
Seasoned Chicken Thighs
The Cajun Trilogy: Celery, Green Pepper & Onion
Diced Vegetables
Coat seasoned chicken in seasoned flour
Fry Chicken in Oil
Drain Fried Chicken on Paper Towels
Scrape and Keep Bits of Breading in Skillet as You Add 1/2 Cup Oil
Add 1/2 cup Seasoned Flour, Scrape and Stir Carefully Till Dark Brown
Light Rouxs
Dark Roux is Best for Gumbo
Andouille, Chicken and Vegetables Ready to Add to Gumbo
Adding Vegetables to Roux (I Used Red Pepper too)
Veggies Cooking in Roux
Add Roux to Simmering Broth
Add Andouille and Garlic to Simmering Gumbo
Add Chicken to Gumbo
Add Shrimp to Simmering Gumbo
Gumbo! Voila

Shrimp Arrabbiata

Spicy Saucy Shrimp Arrabbiata

Sip and Feast posted this fantastic recipe which was perfect for our love of spicy foods! I didn’t have the hot pickled peppers, so I substituted jarred roasted red peppers. Also I didn’t have fresh basil so I used dry. I didn’t have canned plum tomatoes so I used smaller cans of diced tomatoes and hot fire roasted tomatoes. All worked well!

Arrabbiata is an Italian word meaning angry and refers to the spiciness of the chili peppers. This sauce is usually made of garlic, tomatoes, and dried red chili peppers cooked in olive oil. It’s served with pasta or in this case shrimp and crusty Italian bread. Dave and I are limiting our carbs, so we ate the shrimp and sauce with a green salad! Perfecto!

Here’s his recipe. It’s heavenly!

Ingredients

  • 1 pound extra large shrimp
  • 1 28 ounce can plum tomatoes or a 14.5 can of fire roasted tomatoes and a 14.5 can of crushed tomatoes
  • 1 6 ounce can tomato paste
  • 10 cloves garlic
  • 2 medium pickled hot cherry peppers or 1/2 cup roasted red pepper pieces
  • 1 tablespoon cherry pepper vinegar from pepper jar
  • 6 tablespoons olive oil
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper or more
  • 1/2 teaspoon dried oregano or more
  • 10 fresh basil leaves
  • Crusty Italian bread if desired or pasta!

Directions

  1. Pat dry with toweling thawed shrimp and place in bowl with 1/2 teaspoon baking soda, 1/4 teaspoon crushed red pepper and 1/2 teaspoon kosher salt. Place in fridge.
  2. Chop garlic cloves in half. Chop cherry peppers in bite size pieces. Julienne the basil. Break plum tomatoes apart with hands.
  3. In a saucepan heat 4 tablespoons olive oil on medium heat and sauté the garlic 2-3 minutes or just until beginning to turn golden. Add the cherry peppers and sauté for 1 minute more. Add the tomato paste and break up with a wooden spoon.
  4. After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 teaspoon salt and 1/2 teaspoon oregano. Mix throughly and let the sauce cook covered or partially covered for 10-15 minutes, stirring occasionally. Don’t burn or overcook!
  5. In a clean sauté pan heat 1-2 tablespoons olive oil on medium high heat and sauté shrimp 3-4 minutes until pink and cooked through. Add 1 cup of sauce to the shrimp and cook for 1 minute mixing well.
  6. Taste the sauce and the shrimp. Add extra spices as you like.
  7. Remove the Shrimp Arrabbiata from the heat and add the basil. Serve the extra sauce with the shrimp and with crusty Italian bread or pasta.
Thank you to Sip and Feast!

Salsa Verde and Citrus with Walleye

Salsa Verde and Blood Oranges with Walleye

This isn’t a salsa I’d like with chips, but I love it with fish! It’s fresh, flavorful, spicy and colorful!

My husband doesn’t like fish and he loves lots of spice and flavor. This salsa has made eating fish enjoyable for him!

The Original Dish developed this recipe using grapefruit and parsley. She’s one of my favorite sources for recipes and food ideas.

My husband can’t eat grapefruit so I used blood oranges and lime juice instead. Also we both love cilantro which I used instead of parsley.

Ingredients

  • 1 large whitefish, walleye or halibut fillet (4 servings)
  • Olive oil
  • 1-2 cups fresh cilantro or parsley leaves, finely chopped
  • 2 tablespoons minced chives
  • 2 tablespoons minced jalapeño or more
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • Kosher salt
  • 1 cup fresh peeled and segmented grapefruit, blood oranges, or oranges

Directions

1. In a small bowl place the peeled and segmented fruit and any juice that follows.

2. In another small bowl combine the cilantro, chives, jalapeño, lime juice and olive oil. Season with some salt. Add 2 tablespoons of the citrus juice if you like.

Here is a quick an easy way to prepare your fish. You can follow my recipe for Flash Baked Salmon. Here is the link

https://ninainthekitchen.com/2016/02/12/flash-baked-salmon/

After you flash bake the fish, divide into 4 pieces. Place each piece on a dinner plate. Spoon the Salsa Verde over and around each fillet. Gently spoon the citrus fruit over the fish and around the plate too.

Voila!

Creamy Baked Chicken

Creamy Baked Chicken, Yummy Sauce, Smashed Potatoes & Asparagus

Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!

Basic steps to get this in your tummy!

Melt butter in a glass baking pan. Glass looks better for serving, but not essential
Coat the chicken on both sides with melted butter
Bake chicken for 30-45 minutes
In a bowl combine Campbell’s Cream of Chicken Soup, milk and sherry. Use the empty can as your measuring tool. 1/2 can milk and 1/2 can sherry is my proportion. The original is 1/4 can sherry and 3/4 can milk. Or use a full can milk and no sherry. Or use another white wine variety!
Pour the soup sauce over the baked chicken. I use 5-6 skinless chicken thighs with the bone. The bone helps keep the shape of the chicken so it doesn’t fall apart. If you want less sauce, add more chicken
Bake another 30 minutes until it starts browning, and even longer to get a really dark brown crust! The sauce evaporates more the longer you cook it.

Ingredients

  • 5- 6 chicken thighs, with bone, skinless
  • 1-10.5 ounce can Campbell’s Cream of Chicken Soup
  • About 5 oz milk, measure 1/2 can
  • About 5 oz sherry, measure 1/2 can
  • 1 small can sliced mushrooms, drained OPTIONAL
  • 3 tablespoons butter Or 2-3 tablespoons olive oil

Instructions

1. Preheat oven to 350 F. Melt butter in glass baking pan in the oven. I used an 8×12 baking pan.

2. Place chicken in butter and turn pieces over so all sides are coated

3. Bake 30-45 minutes

4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.

5. Pour the sauce over the baked chicken. Bake another 30-45 minutes, depending how brown you like it.

6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.

7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!

Voila!

Russian Roasted Pork Sausage

This is the sausage my Russian grandparents would make several times a year. It was served at every family gathering. They were from a small village outside of Minsk in Belarus. Preparing this phenomenal sausage today for our family and friends is a wonderful way to carry on traditions through the generations.

This sausage is not made with ground pork. Hand cut 1 inch pieces of pork butt or pork shoulder are used. The leaner cuts do not work. We tried. It needs to be fatty.

The meat is mixed with a special combination of spices and garlic. Then it is marinated a day. Fresh crushed spices and fresh minced garlic are more flavorful than ground spices or jarred garlic.

The meat mix is stuffed into casings and then simmered in lots of water. The final step is roasting and browning the sausage in the oven

Make sure not to boil or roast too long. This is a moist fatty sausage.

My family always made double this recipe which is for 20 pounds of meat. Our family today is smaller so 10 pounds is enough for us.

Ingredients

10 pounds boneless pork butt or shoulder

Hog casings, soaked in water and then rinsed inside and out

Spice and seasoning mixture:

1 tablespoon sugar

10 teaspoons salt

1 1/2 teaspoons ground black pepper

5 large cloves garlic, or more, minced

1 tablespoon dill seed, crushed

1 teaspoon ground allspice or 20 seeds, crushed

1/4 teaspoon ground cloves or 2 whole cloves, crushed

1 teaspoon ground coriander or 20 seeds, crushed

1/2 bay leaf, crumbled fine

1 teaspoon ground mustard powder or 1 teaspoon mustard seeds, crushed

1 teaspoon hot red pepper flakes or 1 dried hot red cayenne pepper, crushed

3/4 cup water

Steps

  • The spices that need to be crushed can be combined and broken into tiny pieces with a mortar and pestle or use a small bowl and the bottom of a small glass. Grinding these whole fresh spices give you better flavor than the ground spices.
  • Combine the dry seasonings in a small bowl, reserving 1 teaspoon salt.
  • Mince the garlic and add 1 teaspoon of the salt to it and mash it with the knife side
  • Cut the pork shoulder or butt into 1 inches pieces. Place in a very large ceramic or glass bowl
  • Add the water, garlic and seasonings to pork and mix well with your hands
  • Cover and refrigerate 1 day
  • Preheat oven to 350 F.
  • Make sure the hog casings are rinsed thoroughly under running cold water. Allow the water to run through the interior of the casings and look for holes. Cut out the sections with holes.
  • Tie a knot in the end of the casing.
  • Using an automatic sausage stuffer, slip the casing over the stuffing tube. I have an attachment to my Kitchen Aid stand mixer
  • Twist the links every 8-12 inches. You can keep the links connected or you can break off and separate each link from the stuffing tube. Twist the ends. Set the sausage links aside. Continue until all the meat is in the casings
  • Bring 1 or 2 large pots of water to a boil. Leave room for the sausage
  • Add the sausage to the water. Poke a few holes in each length. Bring to a boil, then cover and simmer 15-20 minutes. Skim any scum that rises to the surface.
  • Drain most of the water from the cooking pots but reserve some.
  • Remove sausage from the pot and place on shallow baking sheets. Maintain about 1/2 to 1 cup of water from the cooking pot in the bottom of the roasting pan. Cover with foil and roast about 15 minutes
  • Remove foil and roast till browned on each side, turning once, about 15 minutes on each side. Add and maintain the 1/2-1 cup cooking water to the roasting pans too. Sausage should be cooked till browned and tender. Do not overcook or it will be dry!
  • Serve the sausage links on a large platter. You can cut into pieces about 3 inches long if you like.

Here are some photos of the process

Gather your seasoning ingredients

Crush the whole spices with a mortar and pestle. You can make your own using a small bowl and small glass

Marinate the meat & seasoning mixture one day & stuff it into the hog casings the net day

Boil the sausage in a large pot of water

Roast the sausage on shallow baking pans in a 350 F oven

.

Voila! Enjoy our familiar taste of Russia!

Curried Chicken Salad

This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!

Dressing

In a large bowl mix together

1 cup light Hellman’s mayonnaise

1/2 cup plain yogurt

1/2 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which is located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!

Homemade Labneh/Yogurt Cheese

Spread this yogurt cheese on toasted or crispy bread and top it with roasted cherry tomatoes, onion and garlic like I have here. Drizzle with thick aged balsamic and sprinkle with flaked sea salt


Raw grape tomatoes are a tasty topping too! Especially these sweet yellow ones from the farmers market

IMG_1900IMG_1901Labneh spread on crispy bread and topped with raw tomatoes, thick balsamic and flaked sea salt

img_2623

Thick spreadable labneh


Labneh is a form of yogurt. You can strain regular yogurt to make Greek yogurt which ends up a bit thicker. If you strain it further to a spreadable consistency you get labneh! So simple!

So why bother? It’s a cows milk alternative to spreadable goat cheese. It’s cheaper than goat cheese and other spreadable cheeses. It’s super easy and you get your calcium and protein big time!

I like this for lunch but also cut into bite size pieces as an appetizer

My source for this recipe is an Egyptian girl at Mattersofthebelly.com  Check her post for more details! It’s authentic!

I like labneh spread on crisp bread and topped with:

1. Raw tomatoes, thick balsamic and flaked sea salt or

2. Roasted cherry tomatoes, garlic and onion drizzled with balsamic and sea salt or

3. A delish jam of your choice or

4. Drizzled honey and flaked sea salt

If you want to order the absolute best homemade jam go to Plumtreejam.com for a variety of fruit jams made in Portland Oregon. #plumtreejam

Ingredients:

16 oz whole milk yogurt

1 pinch salt

cheesecloth or sterile gauze

  • Place a colander over a large bowl.
  • Line the colander with 3-4 layers of cheese cloth or gauze
  • In another medium bowl combine yogurt and a 3 finger pinch of salt
  • Pour yogurt into cheesecloth and enclose it into a ball and tie up with a string or twist tie
  • Cover the colander and bowl with plastic wrap and refrigerate overnight.
  • Continue straining to your desired consistency. Overnight is good for me
  • Scrape the labneh into a small bowl, cover and refrigerate.

Yogurt is straining through cheesecloth and a colander into a bowl

IMG_1902

Cover the yogurt with plastic and refrigerate overnight

IMG_1903

This is the consistency I like to spread on crispy bread

IMG_1905

Voila! I hope you enjoy this taste of the Middle East!

 

 

 

Eggs in Purgatory with Capers

Just in time for a grand and easy to make Fathers Day Breakfast!

Bring out your grandmothers cast iron!


Eggs in Purgatory is a spicy briney tomato sauce and a perfect complement to some mellow eggs. I discovered this recipe online from Karen Palmer at Food52.com

This dish is an Italian style Shakshuka which is a Middle Eastern food made with a salsa type tomato sauce. Eggs in Purgatory has chili flakes added to your taste for heat and capers to give a briney almost fishy flavor. It’s like adding anchovies to tomato sauce which wouldn’t be a bad addition to this sauce either! 

Italian Puttanesca is a tomato sauce with added capers and anchovies for a briney flavor. Italian Arrabbiata is a spicy tomato sauce with added chili flakes. Eggs in Purgatory is a blend of both of these flavorful tomato sauces.

Add some toast with rhubarb jam to complete breakfast or brunch that combines the salty with the sweet. I like to sprinkle flaked sea salt over my rhubarb jam toast to add to the salty component. 

2 tablespoons olive oil

A pinch or more hot pepper chili flakes

1/2 cup chopped onion or shallot

Kosher salt

Black pepper

3 cloves garlic, minced with 1/2 teaspoon salt

1-28 oz can crushed tomatoes

1 tablespoon capers and 1 tablespoon of the caper brine

1-2 anchovies, rinsed and patted dry and then minced, OPTIONAL

4 eggs

Shaved or grated Parmesan or Romano cheese 

  • Preheat the oven to 375 degrees F
  • Heat an 8-10 inch cast iron pan over medium heat
  • Add the olive oil
  • Sauté the chili flakes and stir quickly with a spoon or spatula until fragrant, less than a minute.
  • Add the onion and sauté until translucent, turning down the heat as needed to prevent browning.
  • Add the garlic and sauté only a 1/2 minute while stirring. Do not brown or burn!
  • Add the tomato sauce, capers and brine. If you want to add the anchovies, do it now.
  • Simmer uncovered until thickened, simmering slowly. About 20-30 minutes. 
  • Season with salt and pepper.
  • With a large spoon place 4 indentations in the sauce. Place an egg in each cradle
  • Bake 9-10 minutes or less until the whites just turn white and still jiggle when shaken. 
  • Serve with grated or shaved Romano or Parmesan  cheese
  • You can sprinkle with chopped parsley or cilantro if you like 
  • Toast up some crusty bread of your liking
  • Voila!

Buttermilk Or Sour Cream Waffles


These recipes are from the Joy of Cooking cookbook. They both are prepared the same way.  Only a few of the ingredients are different. 

My favorite way to eat Waffles is with butter and homemade maple syrup. But they’re also yummy with fruit jam, fruit syrup, or fresh fruit. I usually make the Buttermilk Waffles. We always keep buttermilk in our frig. It’s yummy to drink too! 

Buttermilk reminds me of a drink we had in Istanbul called ayran. It was made with yogurt, water and salt. Served cold it’s refreshing! You can find it anywhere in Turkey and other Arab countries. The basic recipe is whisking together 2 cups Greek yogurt, 2 cups water and 1 teaspoon salt. Yum!

Buttermilk Waffles

  • In a medium bowl whisk together:

1 3/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

  • In a medium bowl beat together until thick and lemon colored with a hand mixer:

2 egg yolks

  • Add and beat in:

2 cups buttermilk

6 tablespoons butter, melted

  • Combine the 2 mixtures with a few quick strokes
  • In a small bowl beat until stiff:

2 egg whites

  • Fold egg whites into batter
  • Drop by large spoonfuls onto hot waffle iron 
  • Use about  1/2 cup batter per waffle 


Sour Cream Waffles

  • In a medium bowl whisk together:

3/4 cup flour

1 1/4 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

  • In a medium bowl beat until thick and lemony:

3 egg yolks

  • Add and combine:

 2 cups sour cream

  • Combine the 2 mixtures together with a few quick strokes
  • In a small bowl beat until stiff:

3 egg whites

  • Fold egg whites into batter. With a large spoon add about 1/2 cup batter to a hot waffle iron to make 1 waffle

Cheese and Tomato Lasagna


This is a full of flavor lasagne that’s not glorpy or heavy! It’s similar to the light lasagne of Italy which is all about the pasta, not the thick sauce! 

Look up the recipe at Cooks Illustrated or America’s Test Kitchen. These two links will both take you there. You do need a subscription to have access to their recipes. If you don’t have one, take advantage of their one month free offer! I love these sites! They are a great source for recipes, testing and product recommendation, and will always provide interesting background info!

Here are some photos I took while making this lasagne along with basic instructions:

Cheese Sauce

  • In a medium bowl whisk together 

4 oz or 2 cups grated Pecorino Romano cheese

8 oz or 1 cup cottage cheese

1/2 cup heavy cream

2 cloves garlic minced

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

Cheese sauce:

Tomato Sauce

  • In a skillet heat 1/4 cup olive oil. Sauté 1 chopped onion. Add and sauté together until onions are softened:

1 1/2 teaspoon sugar

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes

  • Add and cook about a minute:

4 cloves garlic, minced

8 or more anchovy fillets, rinsed, patted dry and minced (I use the entire can)

Sautéed onion and herbs:

  • To the onion add and simmer 20 minutes:

28 oz can crushed tomatoes

14.5 oz can diced tomatoes, drained

1/4 cup tomato paste

1/2 cup Pecorino Romano cheese

Tomato sauce nearing completion:

Lasagna

You will need:

14 curly type regular lasagna noodles, such as Barilla

8 oz or 2 cups fontina cheese, grated

1/8 teaspoon cornstarch

1/4 cup Pecorino Romano 

  • Use regular lasagne pasta, but don’t cook it! Instead soften them! Use the curly variety 
  • Place 14 noodles in a 9×13 inch baking pan. Pour boiling water over the noodles to cover them
  • Use the tip of a sharp knife to keep the noodles separated 

This is the pasta brand I used and the pasta soaking in boiling water:

  • When the pasta are bendable, place the container in the sink and run cold water over them. Drain or lift them out of the water and dry the pasta on towels

Pasta dryIng on kitchen towels:

  • Preheat oven to 375 degrees with a rack in the middle of the oven
  • Place 1 1/2 cups tomato sauce in the bottom of a 9×13 inch baking pan
  • Cut 2 noodles in half crosswise and set aside.
  • Layer 3 full noodles lengthwise over the sauce with one end up next to the short end of the pan.
  • Place a half noodle at the other end of the pan perpendicular
  • Spread half of cheese sauce over noodles
  • Sprinkle 1/2 cup grated fontina cheese over cheese sauce
  • Layer noodles next in the same manner but switch the half noodle to the other end of the pan
  • Spread 1 1/2 cups tomato sauce over the noodles
  • Sprinkle 1/2 cup fontina cheese over sauce
  • Place 3rd layer of noodles with 3 1/2 noodles, again switching the short noodle to the other end from the last time
  • Spread remaining cheese sauce and then 1/2 cup fontina 
  • Layer 3 1/2 noodles and again switch their placement. This is to make the layers an even height
  • Spread the remaining sauce over the noodles.
  • Mix 1/2 cup fontina with 1/8 teaspoon cornstarch and sprinkle it on
  • Finally layer the 1/4 cup grated Pecorino Romano on top
  • Spray a sheet of foil with oil and place it oil side down on the lasagne
  • Bake at 375 for 35 minutes
  • Remove lasagne from oven
  • Increase temp to 500 and remove foil. 
  • Return lasagne to the oven and bake 10-15 minutes until lightly browned
  • Remove from oven and let sit 20 minutes before serving
  • I have made this lasagne ahead and refrigerated it before baking. Bring it to room temperature before placing it in the oven

Cheese Sauce layered over first layer of pasta:

Fontina layered over tomato sauce:

Fontina layered over cheese sauce:

Final layer of the lasagna: Pecorino Romano!

Cover the lasagne with an oiled sheet of foil and bake at 375 degrees!


The final stage is to remove the foil and increase the oven temperature to 500 for 10-15 minutes or until lightly browned. 

Then let rest for 20 minutes before serving. 

Voila!