Thread: Lasagna

On Fri 03 Sep 2010 11:52:02p, Serene Vannoy told us...

> Made the sauce last night. Well, last night and today; it simmered
> for around 24 hours. I know, I know, you'll tell me that's too
> long, but it's my mother's sauce, and 10-24 hours is how long it
> cooks. Assembled the lasagna in my biggest pan with an extra
> layer, because we're having company tomorrow, and I want there to
> be LOTS of food. Also started three batches of NYT bread to have
> with it. There may be veggies and may not, depending on how easily
> I'm able to get my house clean in the morning.
>
> Looking forward to the lasagna feast. We don't have it often, and
> even less often with my mom's sauce. For an extra added bonus, I
> made it in the actual pot my mom used when I was little. I am such
> a sap.

There's nothing quite like a wonderful homey meal with family
recipes. I make a pretty mean lasagna, and I cook the sauce a long
time, too, on the day before. I would love to try your mother's
recipe if you don't mind sharing.

Wayne

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Sep 4, 2:52*am, Serene Vannoy <ser...@serenepages.org> wrote:
> Made the sauce last night. Well, last night and today; it simmered for
> around 24 hours. *I know, I know, you'll tell me that's too long, but
> it's my mother's sauce, and 10-24 hours is how long it cooks. *Assembled
> the lasagna in my biggest pan with an extra layer, because we're having
> company tomorrow, and I want there to be LOTS of food. Also started
> three batches of NYT bread to have with it. There may be veggies and may
> not, depending on how easily I'm able to get my house clean in the morning.
>
> Looking forward to the lasagna feast. We don't have it often, and even
> less often with my mom's sauce. For an extra added bonus, I made it in
> the actual pot my mom used when I was little. I am such a sap.

NOT a sap - just having a good memory of childhood.

May we see a photo when it's done?

On 09/04/2010 12:03 AM, Wayne Boatwright wrote:
> On Fri 03 Sep 2010 11:52:02p, Serene Vannoy told us...
>
>> Made the sauce last night. Well, last night and today; it simmered
>> for around 24 hours. I know, I know, you'll tell me that's too
>> long, but it's my mother's sauce, and 10-24 hours is how long it
>> cooks. Assembled the lasagna in my biggest pan with an extra
>> layer, because we're having company tomorrow, and I want there to
>> be LOTS of food. Also started three batches of NYT bread to have
>> with it. There may be veggies and may not, depending on how easily
>> I'm able to get my house clean in the morning.
>>
>> Looking forward to the lasagna feast. We don't have it often, and
>> even less often with my mom's sauce. For an extra added bonus, I
>> made it in the actual pot my mom used when I was little. I am such
>> a sap.
>
> There's nothing quite like a wonderful homey meal with family
> recipes. I make a pretty mean lasagna, and I cook the sauce a long
> time, too, on the day before. I would love to try your mother's
> recipe if you don't mind sharing.

Sure! The lasagna recipe (more of a method, of course) is here:

http://serenecooking.livejournal.com/60042.html

For the sauce, I'll have to write it down. I'll work on it today and
post it as soon as I can.

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

On Sat, 04 Sep 2010 08:44:33 -0700, Serene Vannoy
<[email protected]> wrote:

>Sure! The lasagna recipe (more of a method, of course) is here:
>
>http://serenecooking.livejournal.com/60042.html
>
>For the sauce, I'll have to write it down. I'll work on it today and
>post it as soon as I can.
>
>Serene
>--
>http://www.momfoodproject.com
>New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

Didn't realize you were keeping multiple blogs...that MUST keep you
busy!

Thanks for sharing all your good thoughts and recipes!






Join me....a little fun, some ramblings and good recipes

http://whstoneman.blogspot.com

On 09/04/2010 09:01 AM, Mr. Bill wrote:

> Didn't realize you were keeping multiple blogs...that MUST keep you
> busy!

Nah. I write almost as easily as I breathe; helps that I type over
100wpm. :-) I have three blogs right now: the personal journal; the
general cooking one; and the Mom Food one. They're so different that it
made sense to me to do them separately.

>
> Thanks for sharing all your good thoughts and recipes!

Sure, and thanks!

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

On Fri, 03 Sep 2010 23:52:02 -0700, Serene Vannoy
<[email protected]> wrote:


>Looking forward to the lasagna feast. We don't have it often, and even
>less often with my mom's sauce. For an extra added bonus, I made it in
>the actual pot my mom used when I was little. I am such a sap.
>
>Serene

Wish I could be there for it!!

Christine
--
http://nightstirrings.blogspot.com

On 09/04/2010 07:44 AM, Kalmia wrote:
> On Sep 4, 2:52 am, Serene Vannoy<ser...@serenepages.org> wrote:
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but
>> it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled
>> the lasagna in my biggest pan with an extra layer, because we're having
>> company tomorrow, and I want there to be LOTS of food. Also started
>> three batches of NYT bread to have with it. There may be veggies and may
>> not, depending on how easily I'm able to get my house clean in the morning.
>>
>> Looking forward to the lasagna feast. We don't have it often, and even
>> less often with my mom's sauce. For an extra added bonus, I made it in
>> the actual pot my mom used when I was little. I am such a sap.
>
> NOT a sap - just having a good memory of childhood.

Embrace the power of "and". :-)

>
> May we see a photo when it's done?

Of course! :-)

Here are a couple pics of it from last time:
http://serenecooking.livejournal.com/60042.html

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> Made the sauce last night. Well, last night and today; it simmered for
> around 24 hours. I know, I know, you'll tell me that's too long, but
> it's my mother's sauce, and 10-24 hours is how long it cooks. Assembled
> the lasagna in my biggest pan with an extra layer, because we're having
> company tomorrow, and I want there to be LOTS of food. Also started
> three batches of NYT bread to have with it. There may be veggies and may
> not, depending on how easily I'm able to get my house clean in the morning.
>
> Looking forward to the lasagna feast. We don't have it often, and even
> less often with my mom's sauce. For an extra added bonus, I made it in
> the actual pot my mom used when I was little. I am such a sap.
>
> Serene

You will never be a sap hon'. :-) I understand the sentiment and salute
you for it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> > There's nothing quite like a wonderful homey meal with family
> > recipes. I make a pretty mean lasagna, and I cook the sauce a long
> > time, too, on the day before. I would love to try your mother's
> > recipe if you don't mind sharing.
>
> Sure! The lasagna recipe (more of a method, of course) is here:
>
> http://serenecooking.livejournal.com/60042.html
>
> For the sauce, I'll have to write it down. I'll work on it today and
> post it as soon as I can.
>
> Serene

I went to the link.
This sounds like the perfect potluck food, if portions are pre-cut. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 09/04/2010 09:13 AM, Christine Dabney wrote:
> On Fri, 03 Sep 2010 23:52:02 -0700, Serene Vannoy
> <[email protected]> wrote:
>
>
>> Looking forward to the lasagna feast. We don't have it often, and even
>> less often with my mom's sauce. For an extra added bonus, I made it in
>> the actual pot my mom used when I was little. I am such a sap.
>>
>> Serene
>
> Wish I could be there for it!!

So do I! But maybe some other Saturday. I'll be doing these through May
(I take June and July off from everything, and then I'm broke in August,
so Sept.-through-May is the planned schedule.

Serene
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

Serene wrote:

> Made the sauce last night. Well, last night and today; it simmered for
> around 24 hours. I know, I know, you'll tell me that's too long, but it's
> my mother's sauce, and 10-24 hours is how long it cooks.

This interests me. I'd want to do an experiment where I take a sample of the
sauce after every hour, then taste them all at the same time to see if
anybody could really tell the difference.

Bob

Bob Terwilliger wrote:
> Serene wrote:
>
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but it's
>> my mother's sauce, and 10-24 hours is how long it cooks.
>
> This interests me. I'd want to do an experiment where I take a sample of the
> sauce after every hour, then taste them all at the same time to see if
> anybody could really tell the difference.
>
> Bob
>
>
>


I've never simmered a red sauce for 24 hours but there's a big
difference between a half hour and 3 or 4 hours as far as the
tomato flavor mellowing. Many mom-and-pop Italian restaurants
don't cook their sauces long enough for my taste and they have
a harsh flavor.

I had no idea it made such a difference until I was among a group of
Italian women years ago and one said "I don't like Maria's restaurant
red "gravy", she doesn't cook her sauces long enough." Dang, she was
right. It makes a big difference.

gloria p

On Sat 04 Sep 2010 08:44:33a, Serene Vannoy told us...

> Sure! The lasagna recipe (more of a method, of course) is here:
>
> http://serenecooking.livejournal.com/60042.html
>
> For the sauce, I'll have to write it down. I'll work on it today and
> post it as soon as I can.
>
> Serene
>

Thank you, Serene. I really appreciate it! I hope your dinner party
was a huge success!

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4c82e2c8$0$5522$[email protected]..
> Serene wrote:
>
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but
>> it's my mother's sauce, and 10-24 hours is how long it cooks.
>
> This interests me. I'd want to do an experiment where I take a sample of
> the sauce after every hour, then taste them all at the same time to see if
> anybody could really tell the difference.
>
> Bob

A remarkable idea! I'll try it with the next round of sauce.

Felice

On Sep 4, 3:03*am, Wayne Boatwright <wayneboatwri...@xgmail.com>
wrote:
> On Fri 03 Sep 2010 11:52:02p, Serene Vannoy told us...
>
> > Made the sauce last night. Well, last night and today; it simmered
> > for around 24 hours. *I know, I know, you'll tell me that's too
> > long, but it's my mother's sauce, and 10-24 hours is how long it
> > cooks. *Assembled the lasagna in my biggest pan with an extra
> > layer, because we're having company tomorrow, and I want there to
> > be LOTS of food. Also started three batches of NYT bread to have
> > with it. There may be veggies and may not, depending on how easily
> > I'm able to get my house clean in the morning.
>
> > Looking forward to the lasagna feast. We don't have it often, and
> > even less often with my mom's sauce. For an extra added bonus, I
> > made it in the actual pot my mom used when I was little. I am such
> > a sap.
>
> There's nothing quite like a wonderful homey meal with family
> recipes. *I make a pretty mean lasagna, and I cook the sauce a long
> time, too, on the day before. *I would love to try your mother's
> recipe if you don't mind sharing.
>
> Wayne
>
> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> * * * * ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> * * * * * * * * * * *Wayne Boatwright

I had my friend's Italian Momma (and by extension, my "adopted" Momma)
call me to tell me my lasagna was as good as hers. To quote "you got
something there, kiddo!" I was visiting and my friend and I cooked for
his wife, for a change. It was a meat-free lasagna, with roasted
zucchini and portabella mushrooms layered throughout. The sauce was
inspired by Harry D's sauce. Onions, garlic, diced bell pepper, and
grated carrot, sauteed in olive oil. Canned crushed tomatoes. Splash
of red wine. Basil, oregano, crushed red pepper flakes (not enough to
make it hot, just enough to add flavor). Tuscan Sunset. Salt and
pepper. Cooked maybe an hour. Not much more than that. I like the
"fresher" flavor of short-cooked sauce in lasagna. To each their own.

The cheese layer was 2 lbs part skim ricotta mixed with a good cup of
a Pecorino/Parmagiano blend, black pepper, 3 rubs of nutmeg (back and
forth on the microplane 3 times) and a beaten egg. Shredded mozzerella
was sprinkled on separately. You know the drill for assembly. sauce,
pasta, cheese, veggies, sauce, etc. Ending with pasta, sauce. Shredded
mozzerella goes on 10 minutes before it's done, so it's still ooey
gooey.

It was pretty delicious! We prefer the shorter cooked sauce, unless
there's meat in it. That's "gravy" in his family. It's all good. Gravy
goes on macaroni. (usually ziti, mostaccioli, rigatoni....small
tubes). the meat is also served on the side. Yummmmmmy.

"gloria.p" <[email protected]> wrote in
news:i5uqsb$e6j$[email protected]:


>
> I had no idea it made such a difference until I was among a group of
> Italian women years ago and one said "I don't like Maria's restaurant
> red "gravy", she doesn't cook her sauces long enough." Dang, she was
> right. It makes a big difference.
>
> gloria p
>


It certainly does.

My Bolognese sauce usually simmers for at least 6 hours, then goes into
the fridge for about 3-4 days.

I use virtually the same mix for lasagne, but make it a bit 'wetter'.....
because I mostly use the 'instant' lasagne sheets.


When I make my own pasta sauce/'red gravy', it gets the same treatment...
ie, simmering for at least 6 hours, then fridged for several days before
using.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

On 09/04/2010 06:21 PM, Wayne Boatwright wrote:
> On Sat 04 Sep 2010 08:44:33a, Serene Vannoy told us...
>
>> Sure! The lasagna recipe (more of a method, of course) is here:
>>
>> http://serenecooking.livejournal.com/60042.html
>>
>> For the sauce, I'll have to write it down. I'll work on it today and
>> post it as soon as I can.
>>
>> Serene
>>
>
> Thank you, Serene.

Sure!

> I really appreciate it! I hope your dinner party
> was a huge success!
>

Thanks; we had a great time. There ended up being nine of us, and the
HUGE, GIGANTIC lasagna* was decimated. There remains one good-sized
piece. Oy. :-)

Serene


* Huge as in: Two pounds ricotta, two pounds mozzarella, one pound
parmesan, more than a pound of meat, at least a pound of lasagna noodles...
--
http://www.momfoodproject.com
New post: Follow Friday: Food52 & Summer Corn Soufflé with Chipotle and Lime

Serena that sounds wonderful..I would bet that pot makes all the
difference..Can I come for leftovers? I live in Illinois.

On Sat 04 Sep 2010 07:07:44p, Serene Vannoy told us...

> Thanks; we had a great time. There ended up being nine of us, and
> the HUGE, GIGANTIC lasagna* was decimated. There remains one
> good-sized piece. Oy. :-)
>
> Serene
>
>
> * Huge as in: Two pounds ricotta, two pounds mozzarella, one pound
> parmesan, more than a pound of meat, at least a pound of lasagna
> noodles...
>

That is one whopping big lasagna! Sounds and looks wonderful on your
blog. Looking forward to the sauce recipe when you have the time.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright