The Full Box of Noodles

Lasagne or Lasagna?  Either way, it's just perfect when you have this during the cold winter months.  It slow bakes and all the cheeses meld together and it's very yummy.

I often make lasagna with homemade pasta but this time the Barilla was on sale and I grabbed a box.  I didn't realize that only a half box was needed for a recipe.  That means 3 noodles wide, 3 layers tall so 9 noodles are all that is needed.   I made the whole box.   Can you believe I used all 18 noodles?   And the result?  This absolutely yummy 6 layer lasagna!

I was a bit short on ricotta and stretched it with some parmesan and some defrosted chopped spinach.   The sauce was made with ground beef, italian sausage, yellow bell peppers, onions, garlic, mushroom slices, and homemade canned tomatoes.

Leek Bread Pudding

I got this recipe from a friend on a recipe list. As I read it, I thought, this has to be very good. Mental note to get the right bread.

I had some leeks in the fridge and knew they would be perfect for this! It was. I served it with pork chops and one of these crocks I made of bread pudding/stuffing served two people.

I halved the recipe except stuck with the 2 cups of leeks. I'm glad I did because they cooked down quite a bit. I also used gruyere cheese instead of the Comte. I'm sure you could use half and half instead of both milk and heavy cream.

Leek Bread Pudding
Recipe By: Ad Hoc At HomePublished in: Best of the Best Cookbook Recipes

2 cups leeks -- 1/2 inch slices (white and very light green parts only)
kosher salt
4 tablespoons butter
black pepper
12 cup brioche or Pullman sandwich loaf in 1 inch cubes
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups milk -- whole
3 cups heavy cream
grated nutmeg
1 cup Comte or Emmentaler -- shredded

Preheat the oven to 350F

Clean the leek rounds well in a bowl of cool water.Set a medium saucepan over medium high heat, Lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften lower the heat to medium low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.

Meanwhile spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9 x 13 inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Recipe Notes
12 as a side dish, 6 to 8 as a main course

Penzeys Spices, The Spice House and a New Platter!

Just wanted to share a quick note regarding Penzeys Spices and The Spice House. If you didn't know the daughter of the Penzey family has her own spice company which is The Spice House.

Recently it was time for another giant order of spices and I thought I would give The Spice House a try. They have very similar ingredients to Penzeys but a few nice changes. I do like their packaging if you buy in the bags. Their packages are much smaller and therefore easier to store. Their glass bottles are also nice. The lids don't have the grippy ridges but are more rounded edged and softer.

One thing I noticed about The Spice House is how they have different blends of seasonings as well. I did try the Chicago Steak Seasoning which has a smokey garlic and is very good. I have a nice collection of new spices now.

There shipping is reasonable although I think a bit more than Penzeys, but then I've always had the "slow shipping method" available through Penzeys.

Both are great companies, family friendly and reliable. They both offer detailed product information and quality products. I like both now, but will say The Spice House was a fun shopping experience!

Le Creuset Platter: In the photo above is my new Le Creuset platter which I LOVE. First, reasonable price from Sur la Table ($49.95 USD) which I think is a great price for a Le Creuset product. Second, it's of the same quality you would expect from Sur la Table. Dishwasher, oven, broiler, freezer, and microwave safe. The oven safe is to 500F which means you can cook and serve on one dish! I selected the Cherry color as I love red but there are 4 beautiful colors to choose from! I don't work for or get paid by Sur la Table but it sure is a happy place to shop!

Grilled Reuben Sandwiches from Cuisine at Home

Just a "brief byte" to say I tried these Cuisine at Home sandwiches today for lunch. They were great. I thought these were tasty and fun to make. I think the slaw could be flexible to use other things like pork sandwiches.

Grilled Rachel Panini with Tangy Horseradish Slaw

Makes: 4 sandwich halves

FOR THE COLESLAW—
1 1⁄2 cups shredded coleslaw mix
1 1⁄2 cups shredded red cabbage
1⁄4 cup sour cream
2 Tbsp. white wine vinegar
2 Tbsp. ketchup
1 Tbsp. prepared horseradish
1 tsp. fresh lemon juice
1 tsp sugar
FOR THE SANDWICH—
4 pieces thinly sliced Swiss cheese (2 oz.)
4 slices rye bread
8 oz. thinly sliced turkey pastrami
1 Tbsp. olive oil

See the instructions here on Cuisine at Home.

Peachy Peaches!

When I think of upside-down cake, I always think pineapple. I received the following recipe which sounded pretty good and I thought I had better buy some fresh peaches since it's the season in Michigan.

My favorite farm market has the most beautiful peaches right now. I bought a large bag of them and came home to search my peach recipes.

I selected this one called Peach Upside-Down Cake. I am taking this to work tomorrow.

Peach Upside-Down Cake
3 cups thinly sliced peeled peaches -- (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter -- softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup -- warmed

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Note: I received the following recipe through an online group. The source noted was provided to me and I am not able to verify accuracy. Author: Cooking Light , AUGUST 2001.

My changes:
I did not serve with the ice cream or the caramel sauce.


Tip: peeling peaches is much easier if you blanch in boiling water for about 30 seconds. The skins will slip right off.