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.
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 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!
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=
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.
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=
Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,280
