Monday, August 20, 2012
Lasagna with Portobello Mushroom and Tomato Ragout
6-8 Cloves garlic minced
1 Large onion diced
1 Tbs rosemary minced
1/2 Cup dry red or white wine
1-1/2lbs Portobello Mushrooms
1 28oz Can diced tomatoes
1 14oz Can tomato sauce
4-6 Cups Béchamel Sauce ( see below )
1 Box Flat no boil Lasagna Noodles
2 Cups Grated Parmesan cheese.
Pre Heat oven to 350
In a large pot or skillet with a healthy shake of Olive Oil saute Onions and Garlic under med-high heat till soft and fragrant. Add mushrooms and cook down until they start to give up some liquid stirring occasionally , add wine and rosemary, cook five minutes more. Stir in canned diced tomatoes and half the can of tomato sauce. Bring to a boil and add salt and pepper to taste with 1/4 cup of water. Reduce heat to simmer and cook for 20 min. If sauce is to thin add extra tomato sauce, if to thick add a touch more water. You want it to just coat the back of a wooden spoon.
5 tbs Butter
5 tbs Flour
6 cups Warm Milk
1 tsp Nutmeg
2 tsp Salt
In a medium sauce pan melt butter under med-high heat. Add flour and stir to a smooth paste. Cook 5 min until golden, sandy color. Add milk one cup at a time stirring vigorously until you get a smooth glossy sauce. Cook 10 more min stirring occasionally and season with salt and nutmeg. Set aside until ready for use. Note (this sauce is very easy to thicken or thin out with more milk or more flour to your taste. It is done and correct when it pours like melted cheese).
In a medium baking dish spoon in just enough Tomato/Mushroom sauce to wet the bottom of the dish. Arrange one layer of dry, no boil Lasagna noodles to cover the bottom of the dish. Spoon a generous amount of Tomato/Mushroom sauce over noodles and spread to cover. Pour warm Béchamel over top and spread out with a spoon. Repeat this until the dish has 3-4 layers as desired. The top layer wont have the Béchamel over the Tomato/Mushroom Sauce instead sprinkle fresh grated or packaged Parmesan Cheese over the top of the Lasagna. Cover with foil and bake at 350 degrees for 40 min until the edges start to bubble, uncover and bake 10 more minutes till cheese browns.
Posted by Foodtraveler at 11:21 AM
Sunday, August 19, 2012
|The Louvre from the Eiffel Tower|
|Death of Cleopatra by Giovanni Pedrini Giampietino|
|Arc de Triomphe, from the Eiffel Tower|
Alas my simple yet amazing lunch of Parisian Braised Lamb Shank with French Beans and Garlic.
Posted by Foodtraveler at 1:43 PM
Friday, August 3, 2012
Culinary visitors especially will not be disappointed as the regional cuisine is a blend of flavors from neighboring countries India and Sri Lanka with fresh caught local seafood. A trip to the Male fish market quickly reveals the sustainable seafood industry in the Maldives.
|Yellow Fin Tuna a Maldives staple, Male Fish Market|
|Cleaning Yellow Fin Tuna at the Male Fish Market|
Local and International chefs alike are drawn to the Maldives to get education and ignite new ideas.
|Maldivian Curry Tuna|
Posted by Foodtraveler at 12:51 PM