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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, and I would agree.

Meatloaf Withh Sundried Tomatoes (2)

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Equipment: 9 x 13 baking dish

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces Gruyère  cheese, grated (4 cups)
8-ounces white Cheddar, grated (2 cups)
4-ounces Mascarpone, room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/4 cup dried parsley flakes, plus extra for garnish
Finely shredded Parmesan cheese for garnish on top (optional)

Directions:
Preheat the oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6-8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1-2 minutes. Add the pepper, Kosher salt, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, stir in the Mascarpone first, then the Gruyére and white Cheddar. Add the cooked macaroni, and half the parsley, stir well. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika remaining parsley and toss to evenly coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

 

Meatloaf With Sundried Tomatoes

 

 

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Pastitsio

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Lately, I’ve been testing a couple Greek Pastitsio recipes. Pastitsio, Greek style lasagna is so delicious.  Instead of just making one pan, I’ve made three to share with family and friends.

Bucatini is the pasta that’s a little thicker than spaghetti with a hole running through the center. I used Bucatini in this dish because it is readily available at local grocery stores. The traditional Greek pasta used for this dish can be found on line. I recently visited an International market, about 30 minutes from my home, and found that particular pasta.

You’ll see in the picture below that they are large tubes of pasta.

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Pastitsio (3)

This dish is definitely is a labor of love but so well worth it. There are three components to this dish, first the pasta, then the meat sauce, and finally the Bechamel. The one thing I find that different in the making of Pastitsio is the type of pasta that’s used. I have some very dear friends that are Greek and traditionally their parents and grandparents used Bucatini. That’s a thicker style of spaghetti-like pasta with a hole running through the center, so that’s what I’m using today. I’m going to start with the tender and flavorful meat sauce.

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Directions step by step:
In a deep sided pot that been heating up on med heat I’ve added 2-3 tablespoons of olive oil. To the oil, I’m adding some spices. I have oregano, cinnamon, cayenne pepper, and ground cumin that I’m adding in to flavor the meat. I let the spices bloom in the hot oil and this is going to flavor the meat.

To the pot, I’m adding in a diced yellow onion that I’m going to saute until soft and translucent. Next,  I’m sprinkling in a pinch of Kosher salt and black pepper, and just stirring the diced onion so it gets really good and coated in the spices.

I have some lean ground beef and lamb that I’m adding to the pot to start browning and getting a hold of those delicious spices. I turn the heat up to med high, and using a wooden utensil I break up the meat. This is when I add in the minced garlic and let that cook for about 10 minutes or until all the meat is nice and brown.

Once the meat is nice and brown I like to drain any excess fat off the meat before returning it to the pot. Next, I’m adding in a good red wine. I’m using a Merlot, 1 cup. I let this come back up to a boil still on med high heat, then reduce the heat to med low, to a simmer, until all the wine has been absorbed. Once that’s happened I add in the whole can of crushed tomatoes.

I go ahead now and turn the heat back up to medium, and let cook for about 40-45 minutes stirring occasionally. Right before the sauce is done I add in some fresh thyme leaves and oregano. I stir the fresh herbs through and set the meat sauce aside before starting on the next phase of the Pastitsio. Next, the pasta.

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Cook the pasta to just under the al dente stage. Drain the pasta really well.  I have some Pecorino Romano cheese, that I’ve coarsely ground up in the food processor. Transfer the drained  pasta into a container. Add 4 tablespoons (1/2 stick) of softened unsalted butter. Toss butter through really well. This will ensure the pasta doesn’t stick together while it sits to the side until I’m ready for it. I’m also adding some of the ground up Percorino cheese and tossing that through the Bucatini.

The second component to this dish is finished. Now for the Bechamel sauce.

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To start the Bechamel sauce for the Pastitsio, I have a pot that I have on med heat with some unsalted butter melting in the bottom. To that I’m adding in some flour that I’ve whisked until the flour and butter has made a smooth paste.

Next, I’m adding in some milk and heavy cream that have been heated (on the back burner) right below the boiling point. To the heated milk and cream mixture, add in some Kosher salt, black pepper, and freshly grated nutmeg. Stir that though before slowly adding the milk and cream mixture to the roux. Wisk continuously until everything starts to thicken and coats the back of a spoon.

This is when I add in some grated Pecorino cheese. Next, I ladle in some of the flavorful meat sauce into the Bechamel. Allow the mixute to cool before adding in the beaten eggs, and the room temperature Greek yogurt.

Well, that’ the last of the components for this dish. Now it’s time to put this bad boy together.

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First, I toss the prepared Bucatini in with the meat sauce.

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I have 3- 9 x 9 disposable pans that I’ve lightly butter. Remember I’m sharing with some really good friends of mine who happen to be Greek and to get their opinion on my take on this delicious recipe.

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I transfer a third of the Bucatini, in meat sauce, and divide that equally between the three pans. Next, I spread some of that delicious and creamy Bechamel sauce, equally, over the top so that it covers the pasta with meat sauce completely.

Sprinkle a good helping of the grated Pecorino cheese over the top of each pan. Place them into a 350 degree oven and bake them for 1 hour. The top should have a bubbly golden brown crust.

While it’s still hot, I chop up, very finely some Italian flat leaf parsley to sprinkle over the top for color.

Let this rest for at least 15 minutes to set before cutting.

I wanted to say, that this dish freezes beautifully.  Let cool completely, wrap them in foil, then again in plastic wrap really tightly. Then label and date them so you can have Pastitsio any time you like. When you ready to heat them up, place a pan into the frig to thaw over night.

Next, remove the foil and plastic wrap. Take a new piece of foil and lightly spray, the dull side, with non- stick cooking spray.  This will prevent the cheese topping from sticking to the foil. Preheat the oven to 350 degrees and heat for about 30-35 minutes or until hot all the way through.

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Yields: 18 servings
Equipment: 3- 9 x 9 disposable pans
Ingredients For Meat sauce
2-3 tablespoons of olive oil
1 large diced yellow onion
1 pound of lean ground beef
2 pounds of ground lamb
1 cup of Merlot
5 cloves of minced garlic
1-1/2 tablespoons of ground cinnamon
1 tablespoon of dried oregano
1 tablespoon of chopped fresh thyme leaves
1 tablespoon of chopped fresh oregano leaves
1 teaspoon of cayenne pepper
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1- 28 ounce can of crushed tomatoes with their juice
1 stick of unsalted butter, reserve some for greasing the baking dish

Ingredients For Bechamel Sauce:
2 cups of whole milk
1 1/2 cups of heavy cream
1/2 a stick of unsalted butter
4 tablespoons of all- purpose flour
1/2 a teaspoon of freshly grated nutmeg
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
3 cups of grated Pecorino cheese (1-1/2 cups for the Bechamel, 1 cup to toss with the pasta, 1/2 a cup for the topping)
2 extra large beaten eggs
1 cup of Greek yogurt
1 pound of Bucatini
Italian flat leaf parsley for garnish

Directions:
Making the sauce. Heat the olive oil over med heat in a large pot. Add in the oregano, cumin, cinnamon, and cayenne pepper to bloom in the oil first. Then add the diced onion seasoning with Kosher salt and pepper. Stir the onion until well coated with the spices and cook for 3-4 minutes until translucent. Add the meat in and break up with a wooden utensil, and also add in the minced garlic. Cook for about 10 minutes. After the meat minture has browned nicely drain off the excess fat and return the meat mixture back into the pot. Turn the pot up to med high heat and add in the wine. Let it come to a boil, reduce the heat to med low and let the wine reduce completely. This takes a couple of minutes. Next, add in the crushed tomatoes. Turn the heat back up to med and let the meat sauce simmer for about 45 minutes. About half way through taste for seasoning. This is the perfect time to add a light sprinkling of Kosher salt and pepper and stir that through.Be sure to stir the sauce occasionally through this process. Once finished set aside

While the sauce is simmering, prepare the pasta. Cook just under the al dente stage because it still has to bake. Once drained really well, add the unsalted butter. Toss the butter through. Then add in  Pecorino cheese and toss that through to coat the pasta. Set aside

Next for the Bechamel. Heat the milk and cram together in a sauce pan. Once just under the boiling point, 2-3 minutes, add in the Kosher salt, black pepper, and freshly grated nutmeg and stir through. In another pan melt the butter add in the flour whisking continuously Once the flour and butter are smooth and thick,add in the milk mixture and continue whisking for about 5 minutes or until the thicken white sauce coats the back of a wooden spoon. Now off the heat add in the grated Percorino cheese, 1 cup of the meat sauce. Stir this though and allow to cool before adding in the beaten eggs and Greek yogurt. Set aside.

Now add the pasta to the meat sauce and toss through so everything is mixed well  Place the pasta and meat sauce mixture divided evenly in the bottom of the pans, To that pour the Bechamel sauce evenly and equally over the three pans covering the pasta completely. Sprinkle the remaining cheese over the top of each pan.  Bake at 350 degrees until golden brown. Sprinkle some fresh finely chopped Italian flat leaf parsley for garnish over the top of each one. Let rest for about 15 minutes before cutting into.

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Homemade Lasagna

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Do I dare to say that we all love Homemade Lasagna? I’m going to say YES. This recipe is going to utilize using leftover meat-filled tomato sauce.

I don’t know about you, but whenever I make a pot of meat-filled tomato sauce, Sunday Gravy as my nana used to call it, I always make too much. I’ve either put the sauce in the frig, thinking to myself, I’m going to make something with this sauce tomorrow and just never get around to it.

So often, life can get really busy and time can get away from us. Not anymore! Making two meals from the same meat-filled tomato sauce does take some planning but, having the sauce ready makes pulling together a Homemade Lasagna much easier. I don’t ever have to think about how I’m going to use my leftover meat sauce anymore. I’m just going to make my Homemade Lasagna.

How To Freeze Uncooked Lasagna:
Once you make the lasagna, you can freeze single-serving portions in a freezer-safe storage container or freeze the entire pan. If you decide to freeze your lasagna, cover the entire lasagna, baking dish included (most ceramic dishes are freezer and baking safe), tightly with several layers plastic wrap making sure there are no gaps where air could get in and cause freezer burn. This way it will keep as fresh as possible until your ready to bake.

Note: It’s important that you don’t plan on freezing lasagna made with ingredients, including the meat, that’s been previously frozen. Food that’s frozen more than once also suffers when it comes to flavor and texture

When making lasagna, because there are so many components to the dish it can seem daunting. Just by eliminating, having to make, one of the ingredients makes this dish so much easier. The link for Meat-Filled Tomato Sauce is at the bottom of this post.

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I’m using Grana Padano cheese for this recipe. It’s very similar to Parmigiano-Reggiano in flavor and texture but not quite as expensive. The cheeses come from two different regions of Italy which, without getting down into the weeds, basically means there’s a difference in the grass the cows eat. There’s a great piece called Grana Padano v. Parmigiano-Reggiano at www.talkoftomatoes.com. helped me understand how and when I could substitute one cheese for the other.

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This style of lasagna sheets is my favorite. I like the flat thin pasta style for my lasagna. They’re much lighter in texture than the traditional lasagna sheets and they’re oven-ready. This is awesome, I’ve eliminated two steps while making this dish.

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Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Yields: 12 servings
Equipment: 12-inch sautépan, 9 x 13 x 3 baking dish, 6-quart Dutch oven, 6-quart saucepot,2 large mixing bowls, ladle, rubber spatula

Ingredients:
2 boxes of Barilla oven-ready lasagna sheets, (safe to not to run out of sheets)
10 cups of meat-filled tomato sauce (for my recipe, meat-filled tomato sauce, click the link below, baked Cavatappi)
12 tablespoons (1 1/2 sticks) unsalted butter, (2 tablespoons for the mushrooms, 4 tablespoons for the *roux, 2 tablespoons to *dot the top of the lasagna, and 2 tablespoons to grease the baking dish)
1 tablespoon olive oil
3 large Portobello mushrooms, sliced
1 tablespoon dried thyme
1 tablespoon Kosher salt plus 1 teaspoon
1 1/2 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg, freshly grated
2-quarts whole milk, heated
1 1/4 cups of Kraft shredded Mozzarella, reserve 1/4 cup for Bechamel sauce
1/2 cup of freshly grated Grana Padano, reserve 1/4 for the top
1-15 ounce container whole milk Ricotta
1 large egg, beaten
4 tablespoon flat-leaf Italian parsley, finely chopped, reserve 2 tablespoons for the top
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Part 1
. Leftover Meat-Filled Tomato Sauce.
Click the link below, for my Baked Cavatappi recipe.

Part 2. Sautéed Portobello Mushrooms.
In a large sautépan on medium-high heat melt unsalted butter with olive oil. To the pan add the sliced Portobello mushrooms and dried thyme, stir and cook for 10 to 12 minutes until brown. Once the mushrooms have browned and released all their liquid add 1 teaspoon of Kosher salt and 1/2 teaspoon of fresh ground black pepper, stir to combine. Transfer the sautéed mushrooms to a bowl. Set aside. It’s time to move on to the next step.

Part 3. Bechamel Sauce.
To make the Bechamel sauce, start with a large saucepot on medium heat, heat the milk to just under the boiling point. In a Dutch oven (or heavy bottom pot) melt unsalted butter. Add all-purpose flour whisking together until the flour and butter become smooth, blonde in color, and paste-like (this is what’s known as a *roux), 2 minutes. Add freshly grated nutmeg then slowly add the heated milk, continuously whisking. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper. Switch to a wooden spoon continuing to stir as the sauce thickens, coating the back of a spoon. Bring to a boil, then lower the heat, cook, stirring for 2 to 3 minutes more. Off the heat add the shredded Mozzarella, grated Grana Padano cheese, and 2 tablespoons of freshly chopped flat-leaf Italian parsley, stir to combine and set aside.

Part 4. Ricotta Mixture.
In a large mixing bowl, add whole milk ricotta cheese, 1 beaten large egg, 1 tablespoon of fresh finely chopped Italian parsley, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. Mix together until combined. Set aside.

Butter the bottom and sides of a 9 x 13 x 3 baking dish.
Preheat oven to 375-degrees F.

Part 5. Assemble The Lasagna.
Start with 2 ladles of meat-filled tomato sauce in the bottom of the baking sheet. Spread the sauce around evenly to cover the entire bottom of the baking dish. Place the lasagna sheets down over the sauce for the next layer. If the sheets don’t fit perfectly, it’s ok if you need to slightly overlap them so they fit the size of the baking dish. Refer to the pictures above. Next, ladle the Bechamel cheese sauce, Using a rubber spatula, evenly spread the cheese sauce over the lasagna sheets. Add the slice sautéed Portobello mushrooms on top, placing them so they’re evenly set throughout the layer. Lay another layer of lasagna sheets, then ladle the ricotta mixture on top. Use a rubber spatula to gently spread the ricotta mixture over the lasagna sheets. To the ricotta layer, evenly add 1/2 a cup of the Mozzarella cheese. Lay on the final layer of lasagna sheets. Ladle the remaining meat-filled tomato sauce spreading it evenly all over the top. Sprinkle remaining shredded Mozzarella and remaining Grana Padano cheese over the top. Dice the remaining butter into tiny pieces and *dot the top the lasagna.

Tip: Spray the dull side of the aluminum foil with non-stick cooking spray. This will prevent the cheese from sticking to the foil.

Part 6. Baking Lasagna
Bake covered
for 45 to 50 minutes. Uncover and continue cooking until the cheese is melted, golden brown and bubbly, 5 to 7 minutes. Garnish the top with the remaining chopped parsley.

Let rest for at least 20 minutes before slicing. This way it will have set.

Directions For Baking Lasagna Once It’s Been Frozen:
Preheat the oven to 375- degrees F.
When you’re ready to bake the lasagna start by defrosting it overnight in the refrigerator. If it’s still not completely thawed at that point, take it out of the frig, remove the plastic wrap. Allow the lasagna to sit out at room temperature for 30 minutes before baking. Bake for 40 to 45 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until heated through and bubbly around the edges.

*Roux: A roux is flour and fat (butter) cooked together and used to thicken sauces.
*Dot: To scatter butter in bits over food.

 

Baked Cavatappi

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