Cheesy Lasagna Bolognese

   CHEESY LASAGNA BOLOGNESE

yield: About 8 servings

 

prep time: 45 minutes

 

cook time: 1 hour 15 minutes

 

total time: 2 hours 30 minutes

A wonderfully cheesy lasagna made with alternating layers of meat and béchamel sauces.

INGREDIENTS:

For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups milk
¼ teaspoon ground nutmeg
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

5 cups your favorite meat sauce
1 pound lasagna noodles (fresh or store-bought)
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided

DIRECTIONS:

1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.

2. Meanwhile, preheat oven to 400 degrees F.

3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9x13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you'll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.

4. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

5. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

6. Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

7. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.

Fluffernutter Milkshake

   FLUFFERNUTTER MILKSHAKE

yield: 1 large milkshake or 2 smaller milkshakes

 

prep time: 5 minutes

 

total time: 5 minutes

A peanut butter and marshmallow milkshake spiked with crushed Nutter Butter cookies and topped with whipped cream.

INGREDIENTS:

2 cups vanilla ice cream (homemade or store-bought)
¼ cup milk
2 tablespoons creamy peanut butter (homemade or store-bought)
2 tablespoons marshmallow creme (homemade or store-bought)
4 Nutter Butter cookies, broken up

DIRECTIONS:

1. Place all ingredients in a blender and puree on medium speed until smooth and creamy. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired. Enjoy immediately!

Double Vanilla Ice Cream Cake

   DOUBLE VANILLA ICE CREAM CAKE

yield: 12 to 16 servings

 

prep time: 12 hours

 

cook time: 20 to 22 minutes

 

total time: 2 days

An ice cream cake with layers of fluffy yellow cake and homemade vanilla bean ice cream, topped with a chocolate fudge frosting.

INGREDIENTS:

For the Cake:
2½ cups cake flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1¾ cups granulated sugar, divided
10 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk, at room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 egg yolks, at room temperature
3 egg whites, at room temperature

For the Ice Cream:
1 quart of your favorite vanilla ice cream

For the Fudge Frosting:
2 cups powdered sugar
1 cup evaporated milk
⅔ cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract

DIRECTIONS:

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the parchment, then dust the pans with flour, tapping out any excess; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1½ cups of the sugar. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, vegetable oil, vanilla extract, and egg yolks.

3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium-high speed until foamy, about 30 seconds. With the mixer running, gradually add the remaining ¼ cup of sugar; continue to beat until stiff peaks form, about 30 more seconds. Transfer to a bowl and set aside.

4. Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running on low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour should remain), about 15 seconds. Scrape down the sides of the bowl, then beat on medium-low speed until smooth and fully incorporated, 10 to 15 more seconds.

5. Using a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Then, add the remaining egg whites and gently fold them into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans. Lightly tape the pans against the counter 2 or 3 times to pop any air bubbles.

6. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then loosen the cakes from the sides of the pans with a small knife, then invert onto greased wire racks. Peel off the parchment, turn right-side-up and cool completely, about 1½ hours.

7. Assemble the Ice Cream Cake: Spray a 9x3-inch round cake pan (or springform/cheesecake pan) with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray where the ends overlap to help them adhere.

8. If the cooled cake has a domed top, trim off the domed portion with a long serrated knife to achieve a level surface. Place one of the cake layers in the bottom of the prepared cake pan for the base of your ice cream cake. (There will likely be some space between the sides of the pan and the cake, so try centering the cake as best you can.)

9. If you are using homemade ice cream, churn the ice cream base according to your machine's instructions and transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer (or if you're using store-bought), allow it to soften in the refrigerator for 20 to 30 minutes, until it's slightly softened and spreadable. Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top.

10. Place the second cake layer over the ice cream, centering it on top. Cover the pan with plastic wrap and put the assembled cake in the freezer and freeze overnight.

11. Make the Fudge Frosting: Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

12. When ready, pour the chocolate topping evenly over the top cake layer, spreading with an offset spatula if necessary. Return to the freezer for at least 2 hours, or until firm.

13. To Serve: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

14. Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Paczki (Polish Doughnuts)

   PACZKI (POLISH DOUGHNUTS)

yield: About 20 to 24 paczki

prep time: 2 hours

cook time: 20 minutes

total time: 2 hours 30 minutes

Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.

INGREDIENTS:

2 cups whole milk, warmed to 110 degrees F
4½ teaspoons active dry yeast (2 packages)
¾ cup + 1 pinch granulated sugar, divided
5 to 6 cups all-purpose flour, divided
1 egg
4 egg yolks
1 teaspoon vanilla extract
1¼ teaspoons salt
4 tablespoons unsalted butter, melted and cooled
Peanut oil, canola oil or lard, for frying
Fruit preserves, for filling
Powdered and granulated sugars, for coating

DIRECTIONS:

1. Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 to 10 minutes, or until it has become bubbly.

2. Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes. The mixture should have risen and be very bubbly.

3. In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla extract and salt, and whisk until combined and smooth.

4. Attach the dough hook to the mixer, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. (It will not clean the sides of the bowl or form a ball; it will be rather slack and a bit sticky.) If necessary, add up to another 1 cup of flour, a spoonful at a time, until the dough forms.

5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size.

6. Remove the dough from the bowl and turn out onto a floured work surface. With your fingers, push down the dough into an even layer. Sprinkle flour on the dough and roll it out to ½-inch thickness. If the dough doesn't hold its shape and springs back, cover with a damp towel and let rest for a few minutes and try again.

7. Use a 3-inch biscuit cutter to cut out rounds of dough. Transfer the dough rounds to parchment-lined baking sheets. Gather scraps of dough and again roll out and cut until you have used up all of the dough. Cover the baking sheets loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.

8. Meanwhile, heat oil in a heavy-bottomed pot or deep skillet (I used a 12-inch cast iron skillet) over medium heat to 350 degrees F. Carefully lower about six paczki into the oil at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.

9. Allow the paczki to cool until you are able to handle them easily. Using a filling tip, pipe fruit preserves into the sides of the paczki, then roll in sugar. The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

Corn With Cream Cheese

Ingredients:

• 1 (3 ounce) package cream cheese
• 1/4 cup milk
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 (12 ounce) cans whole kernel corn, drained

Directions:

1. Cut cream cheese into small cubes and combine with milk, butter, salt and pepper in a saucepan.
2. Cook over low heat, stirring constantly until cheese melts.
3. Add corn and heat thoroughly.

Quick Spanish Rice

Ingredients:

• 1 (15 ounce) can stewed tomatoes
• 1 1/2 cups chicken stock
• 1 1/4 cups rice
• 1 tablespoon butter or 1 tablespoon margarine
• 2 teaspoons chili powder
• 3/4 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1 teaspoon cumin

Directions:

1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
2. Bring to a boil; reduce heat to low.
3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
4. Garnish with green onions and/or cheddar cheese.

Arroz Caldo

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 head garlic, minced (about 8-10 big cloves)
• 3 inches fresh ginger, peeled and sliced into thick coin shapes (or microplaned)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1/2-inch dice
• 6 cups chicken broth (1 48-oz package)
• 1 cup rice (I prefer short-grain like Calrose)
• green onion, sliced thin
• garlic, minced, fried golden brown and crispy
• egg, hard-cooked
• fish sauce
• lemon juice (or kalamansi juice, Filipino kumquat)

Directions:

1. Heat a stockpot or dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Season lightly with salt and pepper. (I season lightly especially if it's for a sick person; also, fish sauce will add saltiness later.) Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink.
2. Add the chicken broth and bring to a boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.
3. Before serving, remove the ginger coins (or leave it in to surprise people). Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and lemon or kalamansi juice. If desired, thin with a little more chicken stock or water.
4. Notes * This thickens a lot when it cools. Add water or chicken broth when reheating. * My family does not like discovering ginger by biting on it, so I microplane the peeled ginger until it's incognito.