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Chicory coffee

I agree with Annexa-- I cold brewed Trader Joe's New Orleans style coffee for my daily iced coffee and am drinking it for the first time this morning. It's very, very good... strong, but not harsh. I hope they carry it for a while!

Jul 07, 2010
liannenc in New Orleans

Fresh ricotta ideas (no sweets, please)

My mom used to make something she called Bigliotto, and she and my dad claimed they got the idea for it from a meal they read about in a Rex Stout novel. Dice bacon and cook it until almost crisp. Drain off most of the fat, then saute several cloves of minced or pressed garlic a few minutes-- not until brown, but just to take the sharp edge off. Dump in a large container of ricotta (32 ounces, I think?) and stir it around to make sure it melts.... splash in a little milk or pasta water if it needs to be loosened up. Add some salt, pepper and maybe a teaspoon of dry oregano or Italian seasoning. Let it simmer for about 15 minutes, then stir in the bacon and serve over pasta of your choice. You can add grated parm and or romano if you like, but it's not necessary. This has always been one of my favorite "comfort food" meals and it's very forgiving-- you can tweak it with whatever you like to suit your taste. The only caveat is that leftovers "solidify" and I usually have to add some more milk when I reheat it. Now I want some-- need to go to the store to get some ricotta!

Mar 13, 2010
liannenc in Home Cooking

The Basics: How to Make Lasagne

I haven't tried those pasta sheets, but I'll definitely have to check them out-- the reason I like the Barilla ones so much is that they are much thinner than traditional lasagna noodles... if these are just as thin or thinner, I know I'd like them. I also like that they come with pans-- they look like a more reasonable size for my family of three so that we're not eating leftover lasagna for an entire week... we do like the leftovers, but by the time we finish them, we're definitely tired of lasagna for a while!

Yes, I am a Lianne in NC-- I live in Concord. :o)

Nov 28, 2009
liannenc in Features

The Basics: How to Make Lasagne

Karen, I do use both red & white sauces. I just made this again for Thanksgiving so it's fresh in my mind! It isn't too liquidy, probably because I use the no-boil noodles which soak up the liquid. The first time it's served it's somewhat "loose" but definitely not liquidy, and I don't think it's any "looser" than lasagna made with ricotta. I layer it exactly as called for in the Barilla recipe (link posted above), subbing the white sauce for ricotta layers. The only change I make is holding back some of the white sauce to put on the top, so I end up putting both white and red sauces on the top, then covering with grated cheese. When this bakes up, it reminds me somewhat of moussaka, with the layer of baked white sauce on top... yum! This time I found that about 5 cups of white sauce was just right for how I make this, not four as I stated in a prior post. Feel free to ask any other questions you can think of-- I love this way of making lasagna so much I think everyone should at least try it!

Nov 28, 2009
liannenc in Features

The Basics: How to Make Lasagne

You would start the white sauce essentially the same way. Typically, for a cup of white sauce you use a tablespoon of fat (butter usually), a tablespoon of flour and a cup of milk. I would add a little more milk to make a thinner sauce, but I would only do that after the sauce starts bubbling and you see just how thick it is to start. The tricky thing for you is probably going to be figuring out what seasonings the restaurant may have used IN the sauce!

Oct 26, 2009
liannenc in Features

The Basics: How to Make Lasagne

You didn't miss anything Lisa... I'm guessing that they're using spinach in place of meat.

Just want to clarify, too, that the recipe I use for lasagna is the one on the box of Barilla no-boil lasagna noodles-- it's the best I've found! I just sub the white sauce for the ricotta and otherwise follow the recipe on the box. It's such a hit at our house that it's been our Thanksgiving meal for the last two years, and will be again this year-- no big turkey fans at our house, but everyone LOVES lasagna!

Here's a link to the Barilla recipe I use: http://www.barillaus.com/recipes/Lasa...

Oct 26, 2009
liannenc in Features

The Basics: How to Make Lasagne

I started making lasagna with white sauce instead of ricotta a couple of years ago-- my husband is from Belgium and can't stand ricotta. He said that he, too, had only had lasagna made with white sauce. It's really easy Spazen-- I usually make about 4 cups of sauce for a regular lasagna, which is 4 tablespoons of flour cooked for a few minutes in 4 tablespoons of butter. Add 4 cups of milk (whatever fat level you prefer) then cook until thickened and bubbly. While it's thickening I add salt, pepper and nutmeg to taste. I don't add cheese to this, but you certainly could. I now prefer lasagna made this way, too, and we NEVER had trouble eating up the leftovers!

Oct 25, 2009
liannenc in Features

Shrimp chips?

Thanks so much jadec! I can't wait until I get home tonight to try this out... it'll be a nice surprise for my husband, who is Belgian and loves these (along with other Indonesian foods-- must be Belgium's proximity to the Netherlands)!

May 18, 2009
liannenc in General Topics

Shrimp chips?

jadec, how long and at what power do you usually cook them in the microwave? I have almost a full box of uncooked shrimp chips at home (purchased at a local Asian supermarket) but I rarely cook them. I don't have a deep-fat fryer and, although I love them, pan-frying them is a pain. I'd love to try nuking them but would like some guidance so I don't incinerate them right off the bat!

May 15, 2009
liannenc in General Topics

On Greek Yogurt

Most of the whey is drained off, resulting in a much thicker texture. I also find it to have a more mellow flavor. My daughter, who always liked regular yogurt, *adores* Greek yogurt... especially with honey drizzled over it.

May 18, 2008
liannenc in General Topics