Papa's Lasagna

From Cook's Country Best Lost Suppers

Serves 8 to 10.

INGREDIENTS

1 tablespoon canola or olive oil

8 
ounces white mushrooms, sliced thinly

2 
celery ribs, chopped fine

1 
onion, chopped fine

1
 red bell pepper, stemmed, seeded, and chopped fine

6
 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)

1 1/2
 pounds hamburger (85% lean)

salt and pepper

2 tablespoons minced fresh oregano


1 can (28 ounces) tomato puree (I like Cento brand)


1 can (14-ounce) can diced tomatoes (Cento brand)

2 cups ricotta (whole milk)

1 ¼ cups grated Parmesan cheese

1/2
 cup chopped fresh basil

1
 large egg, lightly beaten

1/2
 teaspoon pepper

salt

16 no-boil lasagna noodle (I like Trader Joe's or Barilla brand)

4 cups whole milk or part-skim mozzarella, shredded

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees.

2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion, mushrooms, celery, bell pepper, and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 6-8 minutes. Add garlic, oregano, and 1/2 teaspoon pepper, and cook until fragrant, about 30 seconds. Increase heat to medium-high and add beef, salt, breaking up into small pieces with wooden spoon, until no longer pink but not browned, about 5 minutes. Stir in pureed and diced tomatoes with liquid, and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. Taste for salt and pepper.

3. Mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.

4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 4 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan.  Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Place pan on foil-lined lipped baking sheet. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 35 minutes longer. Cool lasagna about 20 minutes; cut into pieces and serve.

If cooked the day before: Bake 30-40 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 35 minutes longer. Cool lasagna about 20 minutes; cut into pieces and serve.

.                  

STEP-BY-STEP

Assembling Lasagna

1. Smear entire bottom of 9 by 13 inch baking dish with 1 cup meat sauce. Place 4 noodles on top of sauce. (I think this size is too small; I would use 10 by 15 inch baking dish next time; you might need more noodles if you choose larger pan.)

2. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon.

3. Sprinkle evenly with 1 cup shredded mozzarella.

4. Spoon 2 1/2 cups meat sauce evenly over cheese.

STEP-BY-STEP

Assembling Lasagna

1. Smear entire bottom of 9- by 13-inch baking dish with 1 cup meat sauce. Place 4 noodles on top of sauce.

2. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon.

3. Sprinkle evenly with 1 cup shredded mozzarella.

4. Spoon 1 1/2 cups meat sauce evenly over cheese.

Reduced Fat Oatmeal Raisin Cookies

From Cook's Country

February/March 2009

WHY THIS RECIPE WORKS:

Wanting more butter flavor in our Reduced-Fat Oatmeal Raisin Cookies without the fat, we browned the butter, which intensified its nuttiness. Reducing fat made the oats tough, so we tried precooking them. Sautéing the oats with the butter as it browned did the trick. The oats cooked, losing toughness and gaining a welcome butter-toasted flavor. We reduced the amount of sugar to cut more calories, but the cookies became brittle. To replace the moisture and sweetness, we simmered chopped raisins on the stovetop with water until the fruit was plump and the pan almost dry. We stirred the raisin “pulp" into the dough with the whole raisins. These cookies baked up supple and chewy, with a caramely backdrop of raisin flavor.

Traditional Oatmeal Raisin Cookies have 370 calories, 13 grams of fat, and 9 grams of saturated fat per cookie. Our Reduced-Fat Oatmeal Raisin Cookies have just 150 calories, 3.5 grams of fat, and 2 grams of saturated fat per cookie.

Makes 20 cookies

Total time:

The cooled cookies can be stored in an airtight container at room temperature for 3 days.

INGREDIENTS

• 1cup raisins ; 1/2 cup chopped fine, 1/2 cup left whole
• 3/4cup water
• 6tablespoons unsalted butter
• 1 3/4cups old-fashioned oats
• 1 1/2teaspoons ground cinnamon
• 1cup all-purpose flour
• 1/4teaspoon baking powder
• 1/4teaspoon baking soda
• 1/2teaspoon salt
• 1 1/2cups packed light brown sugar
• 1large egg
• 2teaspoons vanilla extract

INSTRUCTIONS

• 1. PLUMP RAISINS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.
• 2. TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
• 3. MIX Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
• 4. BAKE Roll 2 tablespoons dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until ½ inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.

Ultra-creamy Baked Macaroni and Cheese

From Cook's Country Best Potluck Recipes

WHY THIS RECIPE WORKS:

Unlike many macaroni and cheese recipes, our Best Potluck Macaroni and Cheese is creamy, sturdy, and rich. We prevented our recipe’s sauce from separating and clumping when baked by using evaporated milk and American cheese—the stabilizers in these ingredients kept the sauce from breaking, so that it emerged from the oven satiny smooth. Homemade bread crumbs, enriched with melted butter and Parmesan cheese, created a flavorful topping for our macaroni and cheese recipe, a nice crunchy contrast to the soft casserole.

Serves 8 to 10

Total time:

Use block American cheese from the deli counter—prewrapped slices of American cheese will result in a drier mac and cheese.

INGREDIENTS

• 3–4slices hearty white sandwich bread, torn into large pieces
• 8tablespoons unsalted butter, 4 tablespoons melted
• 1/4cup grated Parmesan cheese
•  Salt
• 1pound elbow macaroni
• 5tablespoons all-purpose flour
• 3(12-ounce) cans evaporated milk
• 2teaspoons hot sauce
• 1/8teaspoon ground nutmeg
• 1teaspoon dry mustard
• 2cups shredded extra-sharp cheddar cheese
• 1 1/4cups shredded American cheese, (about 5 ounces)
• 3/4cup shredded Monterey Jack cheese

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.
• 2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.
• 3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated.
• 4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.
• Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.

Creamy Polenta

From Cook's Illustrated The Best Make-ahead Recipes

SERVES 8 TO 10

The polenta will seem very loose initially, but don’t worry; it will set up as it sits overnight. In order for the Parmesan to melt and brown nicely on top of the casserole, we found it best to use finely grated fresh Parmesan rather than supermarket-grated cheese, which has a coarse, granular texture; finely grating the Parmesan is easy to do using the fine holes of a box grater or a Microplane grater.

INGREDIENTS

• 7 1/2cups water
• 2cups whole milk
• Salt
• 1 1/2cups polenta (9 ounces)
• 4tablespoons (1/2 stick) unsalted butter
• 1medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• Ground black pepper
• 2ounces Parmesan cheese, finely grated (about 1 cup, see note)

INSTRUCTIONS

1. 1. 1. Bring the water and milk to a boil in a partially covered, heavy-bottomed Dutch oven over medium-high heat. Add 1 1/2 teaspoons salt, and very slowly pour the polenta into the boiling liquid while stirring constantly in a circular motion with a wooden spoon (see the illustration below).
2. 2. Reduce to a simmer over low heat and cook, stirring often, until the polenta no longer has a raw cornmeal taste, all of the liquid has been absorbed, and the mixture has a uniformly smooth but very loose consistency, 20 to 25 minutes.
3. 3. Off the heat, stir in the butter and garlic and season with salt and pepper to taste. Pour the polenta into a 13 by 9-inch baking dish. Sprinkle the Parmesan evenly over the top.
4. 4. To Store: Wrap the dish tightly with plastic wrap, poke several vent holes in the plastic, and refrigerate for up to 2 days.
5. 5. To Serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Remove the plastic wrap and lightly pat the cheese with paper towels to absorb any condensation that has accumulated. Bake uncovered until the polenta is bubbling and the cheese is nicely browned, 30 to 40 minutes.
6. To Serve Right Away
   Reduce the amount of water to 5 1/2 cups and the amount of milk to 1 cup; cook the polenta until thick and smooth but still pourable, about 30 minutes. Stir in the butter and garlic as described in step 3. You then have two options for serving: 1) Transfer the polenta to a broiler-safe baking dish, sprinkle the Parmesan evenly over the top, and broil until golden browned, 5 to 10 minutes, or 2) Stir the Parmesan directly into the polenta in the saucepan and serve immediately.

TECHNIQUE

MAKING POLENTA

• 
  When the water comes to a boil, add the salt, then pour the polenta from a measuring cup into the water in a very slow stream, all the while stirring in a circular motion with a wooden spoon to prevent clumping.

Flank Steak Stuffed with Spinach, Provolone, and Raisin-Pine Nut Pesto

From Cook's Illustrated The Best Made-ahead Recipes
(serves 6 to 8)

INGREDIENTS:
1 flank steak (about 2 pounds)
1/2 cup raisins
5 tablespoons extra-virgin olive oil
1/2 ounce Parmesan cheese, grated (about 1/4 cup)
1 medium shallot, chopped coarse
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
1/2 cup toasted pine nuts

1/2 cup minced fresh parsley

1/2 cup minced fresh basil
Salt and ground black pepper
8 ounces thinly sliced deli provolone cheese
3 ounces baby spinach (about 2 cups)

METHOD:
Lay the steak on a large plate and freeze until firm, about 20 minutes.

Meanwhile, puree the raisins, 2 tablespoons of the oil, Parmesan, shallot, garlic, pine nuts, parsley, basil, and 1/8 teaspoon salt in a food processor until smooth about 30 seconds, stopping to scrape down the sides of the work bowl as needed; set the pesto aside.

Slice the chilled steak in half horizontally to within 1/2 inch of the edge and open it like a book. Pat the steak dry with paper towels and season with salt and pepper.

Layer the cheese over the steak, leaving a 1-inch border around the edges, then cover with spinach. Spoon the pureed mixture evenly over the spinach. Rotate the steak 90 degrees. Starting with a short edge, roll the steak up tightly. Use kitchen twine to tie the steak at 1-inch intervals. Loop a piece of twine around both ends of the steak to prevent the filling from falling out. Brush the steak with 1 more tablespoon of the oil.

To store: Wrap the steak tightly with plastic wrap and refrigerate for up to 24 hours.

To serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Brush the steak with 1 more tablespoon of the oil and transfer to a wire rack set over a foil-lined baking sheet. Roast until an instant-read thermometer inserted into the middle of the steak registers 120 degrees, 45 to 50 minutes, rotating the steak and brushing it with the remaining tablespoon oil halfway through the cooking. Transfer the steak to a carving board, tent with foil, and let rest, about 10 minutes. Remove the twine and slice the steak crosswise.