Wednesday, November 7, 2018

Mushroom and Goat Cheese Lasagna

Mushroom and Goat Cheese Lasagna
We honestly do not know where this recipe came from, but it is great. It seems complicated but really is not...just a lot of steps.  Anyways..well worth the effort.

Ingredients:
   2/12 lbs potatoes quartered..about 5 med. size .
   2 Tbl. butter
   1/2 to 3/4 cup milk
   8 oz. soft goat cheese..not flavored
   black pepper
   3 Tbl. olive oil plus 1/2 cup olive oil for the sauce
   2 lbs fresh mushrooms..any kind or a mix of several..chopped coarsely.
   4 cloves of garlic, minced
   3/4 cup dry sherry....or Marsala
   1 cup lentils
   4 slices bacon cut into 1/2 inch pieces
   11/2 cups shredded mozzarella cheese
   1 cup sour cream
   1/2 cup Parmesan cheese, grated. (fresh is best)
   7 or 8 green onions..including a good bit of the green..chopped
   1 cup fresh basil
   12 dry lasagna noodles cooked (boiled until tender...duh.)
    1 Tbl. lemon juice and 2 Tbl. water
Directions:
Boil or steam the potatoes 10-15 min until tender. Drain and mash with the butter, milk, and half of the goat cheese.  Add salt and pepper to taste and set aside.
Saute the bacon until cooked but not browned. Drain off all but 1 Tbl of the bacon grease. Add 3 Tbl. olive oil to the pan. Heat to medium and then add the mushrooms and half the garlic.  Saute until golden..about 5 or 6 min.  Add the sherry,salt, and pepper and  continue to cook until most of the liquid is gone..not all though.  Set aside.

Boil the lentils in 2 cups of water (or chicken broth :} ) until tender and the liquid is absorbed. You may need to add a little liquid if they become dry.  DO not let them get mushy  15-20min. should do it. Set aside.

Combine sour cream with remaining goat cheese and half the Parmesan  Set aside.

Preheat the oven to 350.

Oil a 9x12 (or so ) baking dish. (glass is best) Line the bottom with 3 of the noodles. Spread the mushroom mixture evenly over the noodles.  Place 3 more noodles over this layer. Spread the mashed potatoes over this layer and top with the mozzarella.  Add 3 more noodles. Top with the sour cream and then the lentils. Now add the last 3 noodles. Cover with tin foil and bake for 1 hour. Remove from oven and carefully  cut into 3 or 4 inch squares.

The Sauce:
In a blender, put the basil,green onions, and remaining garlic. Slowly add 1/2 cup olive oil, the the lemon juice and then the 2 Tbl. water. Blend until smooth.

To serve:


Spoon some of the sauce onto dinner plates.  Place 1 or 2 squares on top of the sauce and sprinkle with  Parmesan. YUM!

Sunday, August 28, 2016

Hot Pepper Jelly

Now that it’s late into the summer, the only thing surviving (thriving, in fact) in the garden is hot peppers.  So what else can you do but make hot sauce and pepper jelly!  We like our pepper jelly hot.  If you prefer a milder version, you can substitute bell peppers or any other mild variety for half of the hot peppers.  This recipe makes four ½-pint jars of jelly.

Pepper jelly on crackers with cream cheese - always a summer favorite!


Ingredients
  • 1 cup of chopped red peppers (hot, whatever kind you grow or have access to – for this recipe we used Habanero, Jalapeno, and Ascent Cayenne peppers from our garden)
  • 1 3-ounce package liquid pectin
  • 1 ¼ cups cider vinegar
  • 3 cups of white sugar (the only kind that sets up right, we’ve found)

Directions
  • Sterilize the four jelly jars in hot water and set aside
  • Chop and seed the hot peppers
  • Process in food processor until finely minced
  • Combine peppers, sugar and vinegar in a saucepan
  • Stirring constantly, bring to a full boil over high heat
  • Remove from heat and stir in the pectin
  • Return to heat and bring to a full boil again. Boil and stir constantly for one minute exactly
  • Ladle the jelly into the sterile jars leaving ¼” of headspace
  • Wipe any spilled jelly from lip of jars and put lids on immediately (seal tightly!)
  • Return filled jars to saucepan of water (just to the lids, not submerged) and boil for exactly five minutes
  • Remove jars with tongs and allow to cool
  • Let the jelly set up for approximately 24-hours or more before eating
  • Serve over cream cheese on crackers, or however you like!  Enjoy.