White Lasagna

White Lasagna is a very rich and indulgent pasta dish with a rosemary, garlic and thyme infused bechamel sauce and lots of Fontina cheese. Serve with crumbled Italian sausage, pesto and sautéed wild mushrooms.



White Lasagna
(Adapted from recipe courtesy of FoodandWine.com, December 2014)

Serves 10 – 12

1 1/2 boxes of no-boil lasagna noodles
2 sticks unsalted butter
1 medium onion, finely chopped
2 fresh rosemary sprigs
2 fresh thyme sprigs
3 large garlic cloves, crushed
1/2 gallon 2% milk
Kosher salt
1 cup all-purpose flour
Extra-virgin olive oil
3 cups shredded Fontina cheese
1 1/2 cups freshly grated Parmesan

To make the bechamel: Melt the butter in a large saucepan. Add onion, rosemary, thyme and garlic and a pinch of salt. Cook over medium heat until the onions are softened but not yet browned, about 6 minutes. Whisk in the flour, stirring constantly, until the roux is light golden, 3 to 5 minutes. Gradually whisk in the milk and bring to a boil, whisking frequently. Simmer over medium-low heat, stirring frequently until the sauce thickens, about 20 minutes total. Press the sauce through a fine mesh sieve into a large bowl. Discard the solids. Set aside and allow to cool at room temperature.

Preheat oven to 350F.

To assemble the lasagna: Brush a deep 9-by-13 baking dish with oil; spread a layer of sauce in the bottom of the dish. Arrange a layer of pasta over the sauce. Spread another layer of sauce over the pasta. Sprinkle a quarter of each cheese over the sauce. Place another layer of pasta over the cheese. Repeat until all of the sauce and cheese is used with a layer of cheese on top of the lasagna. The lasagna can be assembled a day ahead of time and refrigerated for 24 hours.

Seal the lasagna tightly under aluminum foil. Bake covered for 1 hour. Remove the foil and place 6-inches below the broiler. Broil for 4 to 5 minutes until the top begins to brown taking care not to burn the top. Remove and let rest for at least 15 minutes before serving.

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Beef Bulgogi – Korean Barbecue

Beef Bulgogi is a spicy-sweet Korean barbecue that can be served alone, over rice or as a taco. This same recipe can also be made with pork or chicken.


Beef Bulgogi – Korean Barbecue
(Adapted from recipe courtesy of BonAppetit.com, November 2015)

Makes 6 – 8 servings

1 1/2 lbs. sirloin steak cut into stir-fry strips
2 garlic cloves, minced or grated
4 Tbsp lower sodium soy sauce
2 tsp crushed red pepper
1/2 jalapeno, stemmed, seeded and finely chopped
2 Tbsp grated peeled ginger
2 Tbsp brown sugar
2 Tbsp toasted sesame oil
Vegetable oil
4 green onions, sliced crosswise on a bias, both green and white parts

Combine the steak and the marinade ingredients in a large zip-top plastic bag. Refrigerate for at least an hour or up to 8 hours before cooking. An hour before cooking remove from the refrigerator and let stand at room temperature.

Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil. Working in batches, and adding more oil along the way as needed, remove meat from the marinade and cook in a single layer without moving until lightly browned, about 1 minute. Continue to cook, tossing occasionally until cooked through and crisp at edges, about 2 minutes longer. Transfer to serving plate and garnish with sliced green onions.

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Creamy Crab Dip

Creamy Crab Dip is a hot appetizer that will be the hit of any casual gathering or holiday party.


Creamy Crab Dip
(Mark Kelly, 2015)

16 oz. crab meat
2 8 oz. reduced fat cream cheese
6 oz. mayonnaise
1/4 red pepper, finely chopped
1/4 large sweet onion, finely chopped
6 oz. shredded sharp cheddar cheese
5-6 dashes of hot sauce, to taste
3 green onions, white parts finely chopped, green parts sliced crosswise and reserved for garnish

Preheat oven to 375F.

In a food processor, combine all ingredients except the green onion garnish and pulse until smooth. Bake for 20 – 25 minutes. Remove and allow to sit for 5 minutes before serving. Garnish with the sliced green onion and serve with crackers, baked pita pieces, or crostini.

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