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Posts Tagged ‘mozzarella’

Sunny and reaching a high of 11, Halifax flirted with spring yesterday!  As I basked in the sunshine while editing my thesis, my thoughts wandered to summer.  I realized that I may not make it to my family’s cottage in Ontario, so I immediately began to miss everything wonderful about the lake: lounging on the dock, reading trash novels, napping in hammocks, watching the sun set, and the eating food grilled on a charcoal barbecue.  There is something so magical about the smoky flavour infused into everything grilled over charcoal briquettes.

I am a self-declared mushroom addict, and Portobello mushrooms are among my favourite.  My friend Dora introduced me to this simple, yet delicious recipe. The premise: stuff the portebello mushrooms with pesto mixed with your favourite extras (my favourite is roasted red pepper), top the stuffed mushrooms with copious amounts of cheese, and grill it until juicy!

I love eating these with other grilled veggies or inside a bun for tasty veggie burgers.  Now it’s bonus if you grill the mushroom over a charcoal barbecue, but in a pinch, these cook nicely in the oven at 450 F.

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Grilled Stuffed Portobello Mushrooms

 

(4 servings)

Ingredients:

4 large portebello mushrooms

1 cup pesto, either homemade or store-bought

1 onion, finely chopped

(Optional extras: finely chopped roasted red peppers, sundried tomatoes, garlic, extra Parmesan cheese…)

1 cup mozzarella cheese, grated or thinly sliced

Olive oil

Salt and freshly ground black pepper

 

Directions:

Preheat the grill to medium heat.

With a damp cloth, clean the portobello mushrooms and trip the stems. Brush the caps with olive oil and set aside.

In a small bowl, mix together the pesto, onion, and any other of your favourite extras. Season with salt and pepper.  Divide the mixture evenly between the four mushroom caps.  Place on grill and cook until mushroom is mostly cooked, about 8-10 minutes.  Top with cheese and grill the mushrooms an additional two minutes until melted.  Serve immediately. Bon appetit!

– Catherine

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I often cook up a large batch of food on Sunday to last me for the week, and this Sunday I craved lasagna with a twist.  Rummaging for inspiration through my fridge, I happened upon an acorn and butternut squash.  Squash is one of my favourite vegetables, and, as winter approaches, it is one of the few you can find at the market.  The beauty of this vegetable is the sweetness and versatility of its flesh.  This recipe from the Food Network was receiving rave reviews, so I decided to give it a go.

I felt the recipe needed garlic as well as a new flavour to balance the sweetness of the butternut puree, so as an experiment, I introduced arugula to offer a bitter contrast.  The original recipe only used mozzarella and Parmesan, but I love ricotta so included it with the cheese layer.  The final lasagna was enticing: the 15 minutes of letting the lasagna sit was torture as the aromas of pesto and cheese wafted through my apartment.   And I can attest that the zesty arugula balanced the mellow squash beautifully!

Butternut Squash and Arugula Lasagna

(serves 12)

 

Ingredients:

BUTTERNUT SQUASH PUREE

1 tablespoon olive oil

1 clove of garlic, minced

1.5 to 2 pounds of butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup vegetable stock
 
PESTO BECHAMEL

1/4 cup butter

1 clove garlic, minced

1/4 cup flour

1 litre (4 cups) milk

2 bay leaves

Generous pinch nutmeg

1 cup lightly packed fresh basil leaves (or a few tablespoons of pesto)
 
REST OF LASAGNA

12 spinach lasagna noodles (either fresh no-boil or pre-boiled)

2 cups packed arugula

2 1/2 cups mozzerella cheese

2 cups ricotta cheese

1/3 cup grated Parmesan cheese
 
Directions:

To make the butternut puree, heat the oil in a heavy skillet over medium-high heat.  Add the garlic and saute until fragrant.  Add the squash and toss to coat.  Sprinkle with salt and pepper.  Pour the broth into the skillet, cover, and simmer until the squash is tender, stirring occasionally.  Cool slightly and then transfer the squash and any remaining liquid to a food processor and blend until smooth.  Season the squash puree with more salt and pepper to taste. Set the puree aside.

To make the pesto bechamel, melt the butter in a saucepan over medium heat.  Add the garlic and flour and whisk until slightly brown.  Gradually whisk in the milk and add the bay leaves.  Bring to a boil over medium-high heat.  Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.  Allow the bechamel to cool slightly.  Transfer a cup or two of the sauce to a blender.  Add the basil and blend until smooth.  Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper to taste.

To assemble the lasagna, preheat the oven to 375 Fahrenheit.  Lightly butter a 13x9x2 inch baking dish.  Spread 3/4 cup of the bechamel over the prepared baking dish.  Arrange 3 lasagna noodles on the bottom of the pan.  Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/4 of the mozzerella cheese, 1/4 of the ricotta, and 1 cup of arugula.  Drizzle 1/2 cup basil bechamel over the noodles.  Repeat layering 3 more times, including the other cup of arugula on the 3rd of 4 layers.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.  Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna.  Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.  Let the lasagna stand 15 minutes before serving.

Bon appetit!

– Catherine

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