Day Job Cookbooks
Posted
Fri, 05/09/03
Both Wilbert and I are contributing to cookbooks produced by our respective day job employers. Wilbert is also on the planning committee for the cookbook coming from St. Luke's Hospital in Spokane, and I offered three recipes to the college cookbook where I work part-time. Both printings should be available shortly, and I'm anxious to see the results. I know Wilbert and the committee have put a great deal of effort into St. Luke's cookbook, and from what I hear the college printed cuisine will be just as well-done.
Between the two of us, we have a large collection of recipes so it was hard to choose from the many dishes. About a month ago I prepared a variation of lasagna Wilbert fell in love with. He wants to use this recipe for the St. Luke's cookbook. I never wrote down the recipe, so I'm attempting to create it here (for the sake of posterity, and St. Luke's offering):
Shenanchie's Lasagna
1 LB Italian sausage
In a bowl, mix together the Italian sausage, ground beef and beaten egg. Season with salt, black pepper, garlic and parsley. Stir in onion; mix well. Drizzle olive oil in a skillet; add meat mixture and brown over medium heat. Drain and set aside. Cook lasagna noodles according to package directions. In a large casserole dish, ladle a thin layer of sauce followed by lasagna noodles, meat mixture, ricotta and mozzarella cheeses. Repeat with the remaining ingredients, making sure to leave the sauce and mozzarella as the top ingredients. Sprinkle with Parmesan cheese. Bake in a 350-degree F oven until hot and cheese is melted. Serve.
Canned tomato sauce can be used in the lasagna dish, but if you wish to make your own from scratch try the recipe below:
Shenanchie's Pasta Sauce
In a large pot, combine the olive oil, onion, basil, grated carrot and celery, minced garlic, parsley, and the salt and black pepper. Simmer for a few minutes, and then add the stew meat. Cook slowly until the meat is no longer pink inside. Pour in the tomato sauce; rinse insides of the cans with water and also add to the pot. Stir. Add the Parmesan cheese on top but do not stir. Adjust the heat to medium. Stir when Parmesan cheese starts to melt into the sauce. Leave the pot cover slightly ajar; cook on medium for about an hour, stirring frequently. Lower the heat to simmer and cook for another one or two hours, stirring frequently. Serve on pasta dishes such as spaghetti, Stuffed Manicotti or use for Shenanchie's Lasagna. Shenanchie's Note: Meatballs can be added to the sauce if desired, but I also recommend keeping the stew meat in the sauce because it adds a richness in flavor that cannot be replaced by meatballs.
Some people don't like ricotta cheese in their lasagna (including my mother – she prefers plain mozzarella), but I've found the combination of both ricotta and mozzarella to work quite well. It tastes very rich and creamy, and simply adds to the flavor of the whole dish.
Tags: Cookbooks;
Dips, Dressings & Sauces;
Italy; Pasta
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