A trial run at a Jamie Oliver recipe ~ and it felt like I’d run a mile - ending with crossing the finish line #1! There was lots of chopping - fennel, leeks, garlic. Having never worked with either fresh fennel or leeks, I had to run back and forth from kitchen to you-tube, from kitchen to table to find all the details that a recipe doesn’t necessarily provide. Like how to clean leeks, and how to cut up fennel (Martha Stewart was my teacher on that last one), when to put in the various cheeses and how much - grated or pinched off in pieces - better known as flavour bombs. My son, Jason backed me up when I needed the pasta drained or when I needed a missing ingredient. The final taste testing was our supper - it was superbly delicious. The next test will be to see how it tastes in the morning - cold from the refrigerator; and secondly, how will it freeze with all the dairy in it.
From: Jamie Cooks Italy
Lasagna ~ Leeks and Fennel
Cheeses: Parmeson,
Teleggio, (substituted with Havarti)
Gorgonzola, (substituted with Blue Cheese)
Ball of Mozzerella
“Good food is a global thing and I find that there is always
something new and amazing to learn ~ I love it!
~ Jamie Oliver
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