squash!

One of my favorite things about fall is squash. I love squash in any form: zucchini, yellow, butternut, buttercup, acorn, spaghetti. I have never met a squash I didn't truly love. This year one of my goals is to actually branch out and try some new squash recipes (gasp!). I am sure I will still make roasted root vegetables about twice a week and roast a buttercup squash once a week, but I will also venture out and try some new things with squash with the hopes that I will discover some new favorites.

Today I tried something new, and found that I created something so delicious it was worthy of my posting it here...even while I am still eating it! I adapted it from a recipe I found on allrecipes.com, and am happy to share it.

Moms of small children beware (Steph!), this recipe takes a little attention so it might be better on a night when the kids are not at home, or at least not prepared during the dreaded 5:00 witching hour when the kids are so desperately cranky and hungry and restless.

Butternut Squash Risotto

2 cups butternut squash - diced, steamed, and mashed
1 Tablespoon butter
1 Tablespoon olive oil
1/2 onion, minced
1 clove garlic, minced
1 cup short grain sweet brown rice
1/3 cup white wine (I didn't use this, as I hate wine and never have it in the house. I do, however, think that using wine enhances this dish. I simply used vegetable stock)
5 cups hot vegetable or chicken stock (start simmering this on low at the point when you are adding the rice to the risotto pot)
1 sprig's worth of thyme leaves, minced (sage would also be delicious, I just didn't have it)
1 pinch nutmeg
1/4 cup grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium or large saucepan over medium heat, add olive oil. Add onion and garlic and saute until starting to soften, 2 - 3 minutes. Stir in the rice and continue cooking until rice is glossy and onion is starting to brown, about 5 minutes.

Add the white wine (or in my case, 1/3 cup vegetable stock) and cook until evaporated. Add mashed butternut squash, minced thyme, pinch of nutmeg and 1/3 cup chicken stock or vegetable stock. Cook and stir until rice has absorbed the stock 5 - 7 minutes. Add another 1/3 cup stock, again stirring until it has evaporated. Repeat this process until the rice is fully cooked and creamy.

Finish by stirring in Parmesan cheese. Salt and pepper to taste (liberally, this dish is best with plenty of both). Serve garnished with a little more Parmesan cheese and a fresh thyme sprig or sage leaf.

This was a great lunch, or would be excellent as a side dish to a roast chicken, or better yet, pork chops or loin. I hope you enjoy this fall treat as much as I did!

finally.

A few weeks after my glorious vacation I am going to fulfill my promise and write about some great things I have been cooking and baking lately.

I make some things that are very light and healthy, and some things that are very rich and indulgent. This past week, however, I made something that falls into what I believe to be the ultimate category: light and healthy that tastes rich and indulgent. I think most people would be surprised by the ingredients list after tasting this dish, having assumed a dish so delectable and satisfying would have to be unhealthy. I urge you to try this lasagna and see if you don't agree with me.

Angie's Take on Dean and Deluca's Lasagna

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
2 28-ounce cans crushed tomatoes
1 28-ounce can diced tomatoes
1 8-ounce can tomato paste
1 tablespoon Kosher salt
1 teaspoon pepper
2 cups fat free ricotta cheese
1 egg
2 tablespoons plus 1/2 cup finely grated Pecorino Romano cheese
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
1/8 teaspoon grated nutmeg
18 sheets whole wheat lasagna, either no-cook variety or par-boiled
1 pound reduced fat or fat free mozzarella cheese
1 package frozen spinach

Heat olive oil over medium heat in a large saucepan. Add onions, stir and cover. Cook for about 20 minutes, stirring occasionally, until onions are translucent. Add tomatoes. Add 2 teaspoons of the coarse salt and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until sauce is reduced to about 4 1/2 cups. While sauce is cooking, prepare spinach according to package directions and drain all liquid from cooked spinach.

In a small bowl, mix ricotta, egg, 2 tablespoons of the Pecorino Romano, basil, parsley, remaining salt and pepper, and nutmeg. Stir well to combine.

Spray the bottom and sides of an 11 x 9 inch baking pan with cooking spray. Take 3/4 cup of tomato sauce and spread on bottom of pan.

Place 3 lasagna noodles on bottom of pan, overlapping them slightly. Spread a heaping 1/3 cup of ricotta mixture evenly over noodles. Spread 3/4 cup of tomato sauce on top of this. Sprinkle with half of cooked spinach and 1/3 cup of mozzarella. Repeat this 4 times, only using the remaining spinach the last time. Then place last 3 noodles on top and sprinkle with remaining mozzarella and remaining 1/2 cup of Pecorino Romano. (The lasagna may be assembled up to this point 2 days in advance and stored in refrigerator, covered. Bring to room temperature before cooking.)

When ready to cook, preheat oven to 400 degrees. Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted. Let sit for 5 minutes and serve.

Vegetable Tian

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Raspberry Sandwich Cookies
I made these last week for a family friend's barbecue. I didn't attend the barbecue, but I'm hoping they were well-received!

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.

Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.

Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

Pecan Bars
I also made these for the barbecue my parent's friends were having...these bars are a favorite of theirs.

Pastry Shell, recipe follows
1 cup unsalted butter
1 1/2 cups brown sugar
1/4 cup sugar
1/2 cup honey
1/4 teaspoon fine salt
1/3 cup heavy cream
4 1/2 cups halved pecans

Preheat oven to 365 degrees F.

While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.

Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.

Pastry Shell:
1/2 cup unsalted butter, softened
2/3 cup sugar
2 cups pastry flour
1/2 teaspoon salt
1 egg
1 egg yolk

Special equipment: a 9 by 13 by 2-inch pan

Preheat oven to 400 degrees F.

In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.

Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.

To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights. Bake for 20 minutes. Cool completely before removing the beans and parchment paper.

long lost friend.

I went to enter the address for this blog today and my browser's memory didn't start pulling it up as I was typing. You know what that means: it's been way too long. I'm sorry!

Many things have happened since I last blogged, including my changing over to a vegetarian lifestyle, which has been full of rewards! I'm looking forward to sharing lots of new recipes, and I'm taking a vacation (from work, I'm not going anywhere special) next week so I think I'll have the time to do it then. I have been cooking and baking, making jam and testing out homemade maple syrup candy recipes. I can't wait to share. Just give me one more week of craziness at work and I'll make it all up to you.

Have hope...I'll be back soon. I promise!

stella's special saturday!

Yesterday I threw my precious sister Steph a baby shower for little Stella, who is about 8 weeks from making her appearance. It was such a fun, special time, and a truly crazy cooking day for me! I had hosted a friend's bachelorette party the night before, so the morning started out a little slow and cranky. Once I got on a roll, however, and realized everything was going to come together without disaster, things really picked up and it turned into an incredible time.

There were 20 ladies in all, which is the largest shower I've attended, no less hosted. This made for a fun opportunity to go against the "norm" for shower food and really try to serve some spectacular dishes. I served Grilled Lemon Chicken with Dipping Sauce, Moroccan couscous, Bruschetta with Feta and Balsamic Vinegar, fruit salad, banana chocolate chip muffins, Lime Curd Tart and pomegranate orange punch. I have to say my favorite recipe from this shower was the Grilled Lemon Chicken with Dipping Sauce, hands down. I found myself returning to the dipping sauce with a spoon throughout the afternoon, just to remind myself of how delicious it was. It's a Barefoot Contessa recipe, and a classic example of putting the most work and effort into a sauce that is served with something as simple as grilled lemon chicken. It is an absolutely incredible recipe. I think it would also be delicious served as a pasta dish, using the dipping sauce as the pasta sauce and serving the chicken with it, along with some Asian vegetables such as peapods, carrots and bean sprouts.

I want to thank my mom for all the help she put into the shower with me. I couldn't have done it without her! I also want to thank Stacy and Jewell for preparing the incredible fruit salad and Alyson and Rachel for the wonderful punch! It was such a help to have you all contribute to the special day and I know Steph appreciated it.

Bruschetta with Feta (or Gorgonzola Dolce) and Balsamic Vinegar
thanks to my head chef, Zach Sabri for showing me his mad bruschetta skills!

1 loaf baguette, sliced in 1" slices (slice at an angle for maximum topping space!)
1 pint cherry tomatoes, quartered lengthwise (making small matchsticks)
1 clove garlic, finely minced
4 leaves basil, chopped in a chiffonade
1 Tbsp chopped fresh parsley
3 Tbsp extra-virgin olive oil (plus extra for drizzling)
1 Tbsp balsamic vinegar
Kosher salt and freshly ground pepper, to taste
Lemon juice squeezed from one half of a lemon
A few ounces feta or Gorgonzola dolce cheese, crumbled
2 Tbsp Grana Padano cheese, grated (optional)

Preheat oven to 500 degrees.

Combine cherry tomatoes, garlic, basil, parsley, 3 Tbsp olive oil, balsamic vinegar, salt, pepper and lemon juice in a small bowl.

Place slices of baguette on a cookie sheet and drizzle with olive oil. Toast for 5-6 minutes, until slightly crispy just starting to brown around edges.

Spoon tomato topping onto toasted baguette pieces. Drizzle with additional olive oil. Top with crumbled feta or Gorgonzola dolce cheese and grana padano cheese (if desired) and a small amount of cracked ground pepper.

Return to oven, and bake until cheese is melted and toast is light brown. Note that the feta cheese will not melt as much as Gorgonzola, so watch the toasts closely if using feta so the bruschetta does not burn.

Remove from oven, and give the bruschetta one more olive oil drizzle before serving hot.

Grilled Lemon Chicken Skewers with Satay Dip
this recipe is an adaptation of a recipe courtesy Barefoot Contessa

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 Tbsp good olive oil
1 Tbsp dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 tsp minced garlic (2 cloves)
1 1/2 tsp minced fresh ginger root
1/4 tspcrushed red pepper flakes
2 Tbsp good red wine vinegar
1/4 cup light brown sugar, packed
2 Tbsp soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
1 1/2 tsp freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Lime Curd Tart
this recipe courtesy Barefoot Contessa

Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt

Filling:
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 tsp salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

spring is in the air...almost!

It's one week into March now, and I wish I could say it was warmer and springyer (?) in Minneapolis than it is. Regardless, I can't help but dream of spring and summer and all that the new warmth brings. I was reminded today of the joys of farmers market produce and cooking fun, new things just because you have so much of a certain ingredient in the house. I can recall last summer looking up "tomatoes", "corn", "zucchini" and "cucumbers" in the indexes of my cookbooks just to find enough inspiration to use up all my produce! What a wonderful problem to have. I spent days cooking and baking up countless variations on cornbreads, fritters, cucumber tomato salads, potato salads, lemon cakes and zucchini breads. Here are some of my favorites. I know it's super early (and probably not very practical) to post these recipes right now, but I have spring fever, darnit. So I'm going with it.

Stuffed Tomatoes with Parmesan, Garlic and Basil

6 large firm, ripe tomatoes, 1/8 inch sliced off stem end, cored and seeded
1 tsp kosher salt
3/4 cup coarse bread crumbs (homemade work best)
1 tsp plus 3 Tbsp olive oil
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh basil leaves
2 medium cloves garlic, minced
ground black pepper

Sprinkle the inside of each tomato with salt and place it upside down on several layers of paper towels; let stand to remove any excess moisture, about 30 minutes.

Meanwhile, toss the bread crumbs with 1 Tbsp olive oil, Parmesan, basil, garlic and pepper to taste in a small bowl; set aside. Adjust an oven rack to the upper-middle position, and heat the oven to 375 degrees; line the bottom of a 9 by 13-inch casserole dish with foil.

Roll up several sheets of paper towels and pat the inside of each tomato dry. Arrange the tomatoes in a single layer in the casserole dish. Brush the cut edges of the tomatoes with 1 tsp oil. Mound the stuffing into the tomatoes; drizzle with the remaining 2 Tbsp oil. Bake until the tops are golden brown and crisp, about 20 minutes. Serve immediately.

Fresh Corn Fritters

4 ears of corn, husks and silks removed
1 large egg, beaten lightly
3 Tbsp flour
3 Tbsp cornmeal
2 Tbsp heavy cream
1 large shallot, minced
3/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup vegetable or corn oil, more if needed

Cut the kernels from 2 ears of corn. Transfer the kernels to a medium bowl. Grage the kernels from the remaining 2 ears of corn on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a knife. Transfer the grated kernels and pulp to the bowl with the cut kernels.

Mix the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn mixture to form a thick batter.

Heat the oil in a 12-inch skillet (not non-stick!) over medium-high heat until shimmering, about 2 minutes. Drop heaping tablespoonfuls of batter into the oil (half the batter, or six fritters, should fit in at once). Fry until golden brown, about 50 seconds, then, using a thin spatula, turn the fritters and fry until the second side is golden brown, about 50 seconds longer. Transfer the fritters to a paper towel-lined plate. Add more oil to the skillet if necessary and heat until shimmering. Repeat to fry the remaining batter. Serve immediately.

Summer Potato Salad

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves
1 6-ounce can Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 pound haricots verts, stems removed, blanched, immersed in ice water, and drained.
6 hard-boiled eggs, peeled and quartered

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Gently add haricots verts, tuna, capers, cherry tomatoes, red onion and hard-boiled eggs and stir to combine. Serve warm or at room temperature.

Lemon Cake
this recipe courtesy Ina Garten

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 tsp pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 Tbsp freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

time well spent.

I'm on vacation! After months of not taking any time off, I'm smack in the middle of five days of watching movies, taking naps, and lots and lots of cooking and baking! It is a MUCH needed time for me to let down and rejuvenate. I took this weekend to make some things I haven't made in awhile, and I wanted to share them with you.

My Healthy Meatloaf

This meatloaf is an adaptation of my aunt, Mary Joyce's meatloaf recipe. I grew up on Mary Joyce's meatloaf, but I just wanted to make it a little healthier, and I don't think I've sacrificed any of the flavor in doing so. I serve it with roasted root vegetables (winter squash, sweet potatoes and carrots) and roasted brussel sprouts.

1 pound lean ground beef (90% or leaner)
1/2 cup oatmeal
1/4 cup skim milk
1 tsp worcestershire sauce
1 tsp onion (I saute some if I have it in the fridge already cut, or just use dried)
2 raw eggs
1/4 cup ketchup
1 tsp kosher salt
1/4 tsp pepper

Combine in a bowl with your hands (get down and dirty on this one! It will taste much better if you mix it by hand than if you use a spoon). Shape into a loaf in a 9 by 13 inch dish.

Top with mixture of 1/2 cup ketchup, 1 tsp mustard and 2 Tbsp brown sugar.

Bake one hour at 325 degrees.


Winter Squash Lasagna

1/4 cup all-purpose flour
2 cloves garlic, minced
2 1/2 cups fat free evaporated milk
1/3 cup grated parmesan
10 ounces (12) whole wheat lasagna noodles (cooked)
1/8 tsp salt and pepper
10 ounces cooked winter squash
1 cup mozzarella cheese
3/4 cup golden raisins
2 Tbsp pine nuts, chopped

Preheat oven to 350 degrees.

Place flour in small saucepan and very gradually whisk in milk and garlic. Warm over low heat until it simmers and thickens. Remove from heat and stir in parmesan and salt and pepper.

Spread 1/4 cup cheese sauce over bottom of 9 by 13 inch dish. Cover with three lasagna noodles, top with 1/3 of squash and 1/2 cup cheese sauce. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup raisins. Cover with three more noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce. Sprinkle with 1/4 cup raisins. Cover with three more lasagna noodles, pressing sheets firmly down. Spread with remaning squash and cover with remaning cheese sauce and final 1/4 cup raisins. Sprinkle with pine nuts and remaining mozarella cheese. Bake approximately 30 minutes, until bubbly and slightly brown.

happy love day!

I don't think there is anything more romantic than preparing food for the one you love. Never is that more true than on Valentine's Day. Truth be told, I will be celebrating this Valentine's Day with my precious nephew, Aidan, and the menu for me will consist of heart-shaped waffles and a heart layer cake. Nonetheless, I wanted to share some delicious and ultra-romantic recipes (hopefully a touch more sophisticated than waffles!) sure to inspire love and affection on Valentine's Day or any other day of the year.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 Tbsp white sugar
1/4 cup melted butter
1 10-ounce package frozen raspberries
2 Tbsp white sugar
2 tsp cornstarch
1/2 cup water
2 cups high quality white chocolate chips
1/2 cup half and half
3 8-ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp real vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar and melted butter. Press mixture together into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees Farenheit. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbsp raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 - 60 minutes, or until filling is just barely set. Turn off oven, open oven door, and allow to cool on oven shelf for an hour or so. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chicken Pesto a la Lisa

1/2 cup chopped sun-dried tomatoes
6 chicken breasts, in strips
1/4 cup toasted pine nuts
1/4 cup crumbled feta
2 T grated Parmesan cheese
1 1/2 cups chicken broth
2 cloves garlic
1 Tbsp olive oil
3/4 cup basil pesto
2 tsp cornstarch
3 ounces feta cheese, crumbled
1 16-ounce package pasta

1. Soak tomatoes in chicken broth.

2. Cook chicken in oil with garlic in large skillet over medium heat until done.

3. Stir cornstarch into a couple Tbsp of chicken broth. Stir remaining broth, tomato, pesto, pine nuts and basil into skillet with chicken. Mix cornstarch mixture into sauce and cook until thickened. Add feta cheese and serve over pasta, sprinkled with Parmesan.

Note: Sometimes I also add some herbed cheese spread, such as Boursin. This changes the entire makeup of the dish, but makes it a delicious creamy sauce. It is my favorite variation on this recipe. When I do this, I add the Boursin cheese with the broth, tomato, pesto, pine nuts and basil.

Focaccia Bread

2 3/4 cup flour
1 tsp white sugar
1 tsp garlic powder
1 tsp dry thyme
1 pinch black pepper
1 cup water
1 tsp salt
1 Tbsp active yeast
1 tsp dry oregano
1/2 tsp dry basil
1 Tbsp vegetable oil
2 Tbsp olive oil
1 Tbsp Parmesan cheese
1 cup mozzarella cheese

1. In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in vegetable oil and water.

2. When dough has pulled together, turn out onto a lightly floured surface, knead until smooth and elastic. Lightly oil a large bowl, place doguh in bowl and turn to coat with oil. Cover with a damp cloth and let rise 20 minutes.

3. Preheat oven to 450 degrees. Punch dough down, seperate into two equal pieces. Place pieces on greased baking sheet. Pat into 1/2" thick rectangles. Brush tops with olive oil. Sprinkle with Parmesan and mozzarella cheeses. Bake for 15 - 20 minutes.