Food and Recipe's
- Thread starter Beers
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Maybe a good time to make a Veggie Lasagna....
View: https://youtu.be/rTvEGL6hPz0
14 lasagna noodles, see notes
2 tablespoons extra-virgin olive oil
1 cup (140g) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-oz) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-oz) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60g) parmesan cheese, grated, about 2/3 cup
8 ounces (230g) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste
Directions
-
- COOK NOODLES
- 1 Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
- MAKE VEGETABLE SAUCE
- 1 Heat the oven to 400°F (204°C). Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
2 Heat the olive oil in a wide skillet with sides over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3 Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
4 Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
- PREPARE THE CHEESES
- 1 While the sauce cooks, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl.
2 Toss the parmesan cheese with the mozzarella. Set aside.
- ASSEMBLE LASAGNA
- 1 Spoon about 1 cup of your vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise, side-by-side, to cover the base. Cut a piece to fit if a noodle doesn’t reach the end.
2 Spread half of your ricotta mixture over the noodles. Sprinkle with a third of your parmesan and mozzarella. Top this with a third of the remaining vegetable sauce.
3 Add another layer of four noodles. Spread the rest of your ricotta mixture and half of the remaining parmesan and mozzarella. Top this with half of your remaining vegetable sauce.
4 Add a final layer of noodles and the rest of your vegetable sauce. Sprinkle the remaining cheese on top.
5 Cover the lasagna with foil and bake for 20 minutes. Then, uncover it and bake for another 15 minutes until the cheese is crusty around the edges.
6 For a golden-brown cheesy top, broiler for 1 to 2 minutes. Let it rest for 10 to 15 minutes before serving.
The Ohio Supreme court decided to demonstrate that it's partially filled with morons:
I don't think I've had a soda in probably 4-5 years, but I'm willing to try this..
Cynthia Nixon's Lobster Dinner Started Getting Backlash, And Now, PETA Has Weighed In
PETA was on her tail immediately.
Cynthia Nixon's Lobster Dinner Started Getting Backlash, And Now, PETA Has Weighed In
PETA was on her tail immediately.www.yahoo.com
She's a piece of shit and a lunatic, but I'll back her 100% on this if she tells PETA to fuck off.
I Asked 6 Chefs the Best Way To Cook Bacon—They All Said the Same Thing
Plus, cleaning up afterward is so much easier.
I grew up thinking bacon was only cooked in the microwave. It’s my parents’ preferred cooking method: Slices of bacon are placed on a plastic ridged bacon rack, a paper towel is layered on top, and the bacon is microwaved for four or five minutes until crispy.
This bacon is never super greasy compared to the slices I would get at a diner or a breakfast joint. Still, I didn’t think too much about it until I realized there are much better ways to cook bacon, which give you that restaurant-quality bacon right in the comfort of your home.
I thought the best way to cook bacon was on the stovetop, particularly slices cooked in a cast-iron skillet. The bacon comes out crispy and greasy, albeit with a few burnt edges, because I could never quite get it to cook evenly despite going “low and slow” to get the texture just right.
That was until I discovered an even better method for cooking bacon. Even professional chefs and cooking experts that I asked say this method is the best for getting the perfect diner-quality slice of bacon. Here’s what they recommend.
The Pro Chefs and Cooking Experts I Asked
- Chef David Rose: Executive Chef at Omaha Steaks
- Chef Gigi Gaggero: Former Academic Director of Le Cordon Bleu North America and author of Food Fight: For Parents of Picky Eaters
- Chef Ashley Lonsdale: Chef-in-Residence at Butcher Box
- Chef Adonis Icalina: Certified in Culinary Arts at Metropolitan Occupational Science and Technology Institute and Founder of Carnivore Style
- Grace Vallo: Founder of Tastefully Grace and media personality
- Erica Thomas: Founder of Eating With Erica, host of the Atlanta Supper Club, and author of the upcoming cookbook Confidently Cooking
Simply Recipes / Alison Bickel
The Best Way To Cook Bacon, According to Chefs
For a hands-off, splatter-free bacon cooking, all of the chefs and cooking experts I spoke to agree: Cooking bacon in the oven is the best method.Not only is it great for cleanup, but the bacon cooks evenly and creates that perfect crispy consistency you’re likely looking for, instead of having some uncooked or burnt parts of your slice from the stovetop or microwave. Plus, it leaves you free to prepare the other parts of your meal, whether it’s a big batch of scrambled eggs or assembling ingredients for sandwiches, like a grilled cheese BLT or smashburgers.
While each chef has a different way of cooking their bacon in the oven, generally, they all recommended lining a rimmed baking sheet with parchment paper or foil and then spreading the slices of bacon in a single layer. Bake in the oven at 350°F for 25 to 30 minutes or 375° for 15 to 20 minutes. The exact time it will take to cook your bacon will depend on the thickness of the slices.
Chef Rose says it’s still best to place the slices on a plate lined with clean paper towels to drain the excess fat when the bacon is finished.
Chef Lonsdale recommends layering a wire rack on your baking sheet and placing the slices on top for even crispier bacon. She also recommends saving the bacon fat that catches at the bottom. “When doing this, I always drain (and save!) the bacon fat midway through the cooking process. You can use the left-over bacon fat to fry up almost anything on your stovetop for extra flavor.”
Chef Gaggero recommends spritzing the wire rack with a nonstick cooking spray to help clean it up if you try this method. “This step prevents the bacon from sticking, but the real reason is the cleanup. This simple trick saves you time scrubbing pans and helps elevate the bacon, allowing hot air to circulate each strip for perfect cooking.”
Chef Icalina makes candied bacon in the oven for an extra special treat. “This is a sweet and savory treat that’s always a hit. I start by mixing brown sugar and a touch of cayenne pepper—the sugar brings sweetness, while the cayenne adds a hint of heat. I coat the bacon strips in this mixture, then arrange them on a baking sheet. The bacon goes into the oven until crispy and the sugar has caramelized, creating a sweet, sticky glaze. The contrast between the salty bacon and the sweet glaze is simply divine."
Lord Chevy
I'm home
I Asked 6 Chefs the Best Way To Cook Bacon—They All Said the Same Thing
Plus, cleaning up afterward is so much easier.
I grew up thinking bacon was only cooked in the microwave. It’s my parents’ preferred cooking method: Slices of bacon are placed on a plastic ridged bacon rack, a paper towel is layered on top, and the bacon is microwaved for four or five minutes until crispy.
This bacon is never super greasy compared to the slices I would get at a diner or a breakfast joint. Still, I didn’t think too much about it until I realized there are much better ways to cook bacon, which give you that restaurant-quality bacon right in the comfort of your home.
I thought the best way to cook bacon was on the stovetop, particularly slices cooked in a cast-iron skillet. The bacon comes out crispy and greasy, albeit with a few burnt edges, because I could never quite get it to cook evenly despite going “low and slow” to get the texture just right.
That was until I discovered an even better method for cooking bacon. Even professional chefs and cooking experts that I asked say this method is the best for getting the perfect diner-quality slice of bacon. Here’s what they recommend.
The Pro Chefs and Cooking Experts I Asked
- Chef David Rose: Executive Chef at Omaha Steaks
- Chef Gigi Gaggero: Former Academic Director of Le Cordon Bleu North America and author of Food Fight: For Parents of Picky Eaters
- Chef Ashley Lonsdale: Chef-in-Residence at Butcher Box
- Chef Adonis Icalina: Certified in Culinary Arts at Metropolitan Occupational Science and Technology Institute and Founder of Carnivore Style
- Grace Vallo: Founder of Tastefully Grace and media personality
- Erica Thomas: Founder of Eating With Erica, host of the Atlanta Supper Club, and author of the upcoming cookbook Confidently Cooking
Simply Recipes / Alison Bickel
The Best Way To Cook Bacon, According to Chefs
For a hands-off, splatter-free bacon cooking, all of the chefs and cooking experts I spoke to agree: Cooking bacon in the oven is the best method.
Not only is it great for cleanup, but the bacon cooks evenly and creates that perfect crispy consistency you’re likely looking for, instead of having some uncooked or burnt parts of your slice from the stovetop or microwave. Plus, it leaves you free to prepare the other parts of your meal, whether it’s a big batch of scrambled eggs or assembling ingredients for sandwiches, like a grilled cheese BLT or smashburgers.
While each chef has a different way of cooking their bacon in the oven, generally, they all recommended lining a rimmed baking sheet with parchment paper or foil and then spreading the slices of bacon in a single layer. Bake in the oven at 350°F for 25 to 30 minutes or 375° for 15 to 20 minutes. The exact time it will take to cook your bacon will depend on the thickness of the slices.
Chef Rose says it’s still best to place the slices on a plate lined with clean paper towels to drain the excess fat when the bacon is finished.
Chef Lonsdale recommends layering a wire rack on your baking sheet and placing the slices on top for even crispier bacon. She also recommends saving the bacon fat that catches at the bottom. “When doing this, I always drain (and save!) the bacon fat midway through the cooking process. You can use the left-over bacon fat to fry up almost anything on your stovetop for extra flavor.”
Chef Gaggero recommends spritzing the wire rack with a nonstick cooking spray to help clean it up if you try this method. “This step prevents the bacon from sticking, but the real reason is the cleanup. This simple trick saves you time scrubbing pans and helps elevate the bacon, allowing hot air to circulate each strip for perfect cooking.”
Chef Icalina makes candied bacon in the oven for an extra special treat. “This is a sweet and savory treat that’s always a hit. I start by mixing brown sugar and a touch of cayenne pepper—the sugar brings sweetness, while the cayenne adds a hint of heat. I coat the bacon strips in this mixture, then arrange them on a baking sheet. The bacon goes into the oven until crispy and the sugar has caramelized, creating a sweet, sticky glaze. The contrast between the salty bacon and the sweet glaze is simply divine."
Unless I am using the bacon to cook something else, to the oven it goes. Always comes out just right - just a tad crisp as it cools, but still meaty.
I've seen an episode of Andy Griffith show where Aunt Bea uses brown sugar on her bacon when she cooks it. I've done it several times. It makes a nice sweet glaze.
Boar's Head expands recall to include 7 million more pounds of deli meats tied to listeria outbreak
The popular deli meat company Boar's Head is recalling an additional 7 million pounds of ready-to-eat products made at a Virginia plant as an investigation into a deadly outbreak of listeria food poisoning continues, U.S. Agriculture Department officials said Tuesday. The new recall includes 71...