The Mudcat Café TM
Thread #165215 Message #4019388
Posted By: Charmion
15-Nov-19 - 11:27 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
"Grains de paradis" is how I have it written on the masking tape label in my spice drawer, most likely because I bought this wonderful pepper from a French-speaking Burundian woman selling central African products in the By Ward Market in Ottawa. It is particularly good on pan-fried salmon, and I reserve it for that purpose as I have no idea where to find more here in Perth County, where the people of central Africa do not tend to settle.
Today's supper is a vegetarian lasagne featuring portobello mushrooms and three kinds of cheese (ricotta, mozzarella and Parmesan). I doubt that Italians would recognize it as food fit for their families, but it works for us, not least because it goes well with our favourite red plonk and the Le Creuset baker I make it in holds enough for six ample servings. Himself easily vanishes two servings at a sitting, so one batch does two meals.
As Steve Shaw reminds me, dried oregano is a critical staple. Without rather a lot of it, our veggie lasagne would not be worth eating.
The essential ingredients are: olive oil, two bell peppers (I like the red ones), one yellow onion, two or three celery ribs and about a pound of mushrooms, all diced; oregano and thyme ad lib, with salt and freshly ground black pepper; a large (28 fl oz) tin of diced tomatoes; eight raw lasagna noodles; and 500 g of ricotta, 350 g of shredded mozza, and rather a lot of grated Parmesan.
Discerning punters might like to jazz up the sauce with a couple of anchovy fillets mashed into the olive oil at the beginning, a sprinkle of dried chillies, and a small (5 fl oz) tin of tomato paste. I also put garlic in the sauce, and I know Steve would not because of the onion.