Saviolo
Saviolo's JournalHomemade Vegetarian Lasagne Recipe (video)
A couple of weeks ago we did a really beautiful and rich meat lasagna. This week we're doing the vegetarian version! It's not vegan, there is still dairy in this recipe, but it is vegetarian. Mushrooms really help to add a lot of meatiness to the tomato sauce, and the béchamel sauce adds richness overall. Much like the meat version, this is a very hearty dish, and a small portion will be very filling! Unlike the meat version that used the egg and cheese mixture between layers, the béchamel does not provide a lot of structure to this dish, so it's a little sloppier, and doesn't hold together as nicely. It's much easier to cut and serve when it's cold, and hey: Lasagna's better the next day anyway!
We used cremini and shiitake mushrooms for this, but you can use whatever you like. For bigger, meatier mushrooms like king oyster or portobello, you may wish to cut them up a little smaller before you sauté them. And make sure that when you sauté your mushrooms, make sure to give them some time! Most people undercook their mushrooms. You really want to cook as much water out of them as you can, and let them get some really nice colour in the pan before you add them to your sauce. Using a pan that produces a bit of fond also allows for some extra flavour as you can deglaze with a bit of stock or cognac, and add those delicious little crispy bits into the sauce as well.
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Nortena Rice Pudding Recipe - Arroz con Leche (video)
This is a very simple and quite delicious style of rice pudding. It's not the very creamy style you'd get by making a creme anglais sort of pudding base, and its name, Arroz con Leche, literally just means "rice with milk." We're spicing it up a little with some vanilla paste, cinnamon, and rum-soaked raisins. You don't have to make rice specifically for this dish, and leftover rice will work just fine for it. Ours was a little dried out (it had been in the freezer), but it came out delicious anyway. You can adjust how thick it is by adding more milk either while cooking or just prior to serving.
As far as flavouring components, the world is your oyster. We used some lovely rum-soaked raisins, vanilla paste, and cinnamon sticks, and they worked extremely well together. Other things you could flavour this with, depending on your tastes, would be ginger, cloves, cardamom, or really any warm spice that would be pretty easy to remove after it's cooked. The raisins could be replaced with dried apricots or nuts, as well.
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Homemade Frito Pie Recipe (video)
Hubby comes from Texas, and this is a very simple sort of Tex-Mex one-pot comfort food: Frito pie! This one can be extremely quick and easy. Both the chili and the refried beans can be bought canned, and you can definitely use your favourite brand for either of those. We think it tastes better if you make them yourself, of course! But really, this is a very low-effort big casserole meal that has lots of nice flavour.
We made chili for this recipe, and tried to make it very much in the style and texture of a canned chili (but homemade). It's quite a bit different from the Texas chili we made for the channel a long long time ago, but was also extremely delicious. We had some really nice locally sourced corn chips, but just plain ol' Fritos will work fine. We find them a bit too salty, but they are the classic! For the cheese, any kind of decent melting cheese will do. A monterey jack sort of cheese will do better than, for instance, a cheddar, which gets oily when it melts. For a little extra flavour, crumble up some feta or goat cheese on top with the monterey jack!
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Deep Fried Brussels Sprouts Recipe (video) - More Thanksgiving Dishes
Another deep fryer experiment and another Thanksgiving dish! This time we're tackling brussels sprouts, and we're deep frying them! Part of the trick is that you've got to quarter them, which really helps them bloom and open up in the hot oil, so you get lots of those delicious little crispy bits on the outside leaves from the fryer. Also, in the video, we cut the shallot in half before we added it to the oil, but if you keep it whole and cut it into rings, it works a little better to get those nice crispy shallot bits intertwined with the crispy brussels sprouts.
Altogether, this one is an amazing flavour bomb. The brussels sprouts come out nice and crispy with lots of caramelization, and the shallots come out extremely sweet with that typical bulbiness that nicely browned shallots bring. The cheese adds richness and saltiness, and the lemon juice brightens everything up and brings the whole dish together. Remember not to oversalt these, because the cheese will do a lot of that work for you! If you want a bit of heat, a couple of dashes of Tabasco wouldn't go awry in these, but keep it balanced with the lemon juice.
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Deep Fried Turkey Recipe (video)
We've all seen the videos! People trying to deep fry a whole turkey in a big bucket outside over an open flame. It is possible to do, but it's quite dangerous, and it's also hard to get decent results on your turkey, so let us offer this much safer (and more reliable) version of deep fried turkey!
Basically, this is a variation of the sous vide deep frying method. We cured the turkey in a salt/sugar cure for a couple of days with some lovely aromatics (and a bit of liquid smoke because we can't use a smoker at our current place). We then rinsed it off, repacked it, and cooked it sous vide until it was cooked through. We did 148F for about 4-6 hours (depending on the size of your turkey thigh). Once it was done, we let it rest and cool almost to room temp, then dredged in flour, starch, and mustard powder, and deep fried until golden.
The end results were well beyond what we had hoped. The turkey was incredibly juicy and very flavourful (if you use too much smoke it can be a bit bacony), and the texture was amazing. Turkey dark meat is quite meaty and very flavourful. One of the benefits of curing the turkey is that it is well seasoned before it even gets cooked, so you don't even need to hit the thigh with salt when it comes out of the fryer! It is already perfectly seasoned. Also, turkey thighs are *huge!* so one thigh is honestly enough for three people with appropriate side dishes (once again depending on the size of the thigh).
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Homemade Funnel Cake Recipe - Mistakes Were Made!
Full disclosure: The results were delicious, but a bit of a mess! Since we got a deep fryer, we've definitely wanted to try All The Things that you can do in a deep fryer. Some things were a wild success: the falafel came out amazing, and we were surprised at how easy the honey crullers were. Some things weren't quite so successful! This is one of those things. Turns out, dropping the batter into the deep fryer into the basket just causes the batter to cook through the basket. What a mess! So, we recommend if you want to do this, do it in a cast iron dutch oven or something else with a flat bottom that your batter won't get caught in.
We covered this with some excellent vanilla ice cream, some homemade strawberry sauce, and some store-bought chocolate sauce. It's fair food, so cover it with whatever stuff you like! Whipped cream, sprinkles, chocolate chips, chopped candied nuts, whatever. Not something you want to make every day, but it's fun for parties!
We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood
We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Homemade Classic Lasagne Bolognese Recipe (video)
A super hearty classic this week, we made lasagne! There's some controversy whether or not you need to cook your pasta noodles before you add them to your lasagne, but we don't bother. To compensate for putting the raw pasta in, turn down your oven and cook it for a good long time. The moisture in the tomato sauce will cook the pasta just perfectly al dente, and you won't end up with mushy noodles. Also, it's much easier to get your layers going if you spread the cheese mixture onto the dry noodles.
We made a from-scratch tomato sauce and reduced it for a long time, really concentrating the flavour and lowering the moisture content. You can use jar sauce, but we would recommend heating it up, just to reduce the moisture content a little. This helps the final lasagne stay together better and is easier to get out of the cooking vessel. Also, we started off with unseasoned pork and beef to add to the sauce, but you can also decase some Italian sausages and brown that in a pan for a little extra boost of flavour.
Also, this dish is incredibly dense. Between the meat sauce and the cheese, it's a whole lot of food. Moderate your portions or you can find yourself overeating very easily! Also, leftovers are not a problem. It tastes better the second day, anyway!
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Homemade Celery Salt Recipe (video)
Something dead easy this week. We're making celery salt! It's harvest time here in Ontario, and we're getting lots of amazing fresh veggies from local farmers either at farmers markets or from a local delivery company that delivers direct from farmers. This week we ended up with an enormous bunch of local pink celery. It tastes very much like regular grocery store celery, but much more aromatic and intense in flavour. The leaves are super rich and delicious and have the most wonderful aroma.
It's an easy thing to do, honestly. You want to make sure you're using a pretty coarse salt, because if you use something too fine it will dissolve in the moisture from the celery and clump up badly. You can use bits of stalk in this in addition to the leaves, just make sure they're chopped very finely. In the old one we show at the end of the video, we've got lots of bits of stalk in there, and it works perfectly well. This will stay good on the self at room temp for years. It's salt, nothing can live in it.
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Homemade Apple Butter Recipe (video)
It's apple season! At least here in Ontario it is. Lots of fresh apples all over the markets right now, and they are delicious. Apple butter is a delicious and slightly spicy recipe that is perfect for fall. Amazing flavours and goes extremely well with biscuits and butter, and we discovered that they go very well with peanut butter!
We cooked the apples sous vide, which worked very well. It kept all of those flavours and all the juices from the apples together while they cooked. Opening the bag was amazing! But if you don't have a sous vide machine, you can use a crock pot or a slow cooker, they both work very well. You also don't want to overcook the butter after it is strained, because overcooking it will denature the pectin and make it runny. It's pretty easy to tell by watching the texture when it's done.
We have started a Patreon to help us keep the lights on, if you'd like to support the channel: https://www.patreon.com/loveyourfood
We have an affiliate link to buy the pocket thermometer we used in the video! Use code LOVEYOURFOOD for 15% off of your purchase. https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
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Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,282
