The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [139]
2. Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring, until the mixture begins to brown, about 3 minutes. While whisking, slowly pour in the mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in the cream and reserved herb bundle. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally, to allow flavors to infuse.
3. Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion, and cook until it begins to soften, about 3 minutes. Add the button mushrooms, cook until they release their juices, and make room in the pan. Add the remaining mushrooms, and cook until all are tender, about 5 minutes. Add the mushroom sauce to the skillet, and stir to combine. Season with the salt and pepper, and set aside.
4. Preheat the oven to 375°F. Bring a large pot of water to a boil. Add the pasta; cook 2 to 3 minutes less than manufacturer’s instructions, until very al dente. Transfer the noodles to a colander, and rinse with cold water to stop the cooking. Stir the noodles into the mushroom mixture. Sprinkle with grated cheese, and bake until browned on top and mixture is bubbling, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes before serving.
orzo with peas and mint
SERVES 4
1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint
1. Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.
2. Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.
3. Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.
traditional lasagne bolognese
SERVES 10 TO 12
This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.
Bolognese Sauce (recipe follows)
1 3-pound container ricotta cheese
3 large egg yolks
1 cup (about 3 ounces) grated Parmesan cheese
1 tablespoon plus 1½ teaspoons coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
1 1-pound box uncooked lasagne noodles
1 pound fresh mozzarella, sliced into ¼-inch rounds
1. Bring the sauce to room temperature. In a large bowl, whisk the ricotta, egg yolks, Parmesan, 1½ teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill the filling until ready to assemble the lasagne.
2. Preheat the oven to 400°F. Butter an 11 × 14 × 3-inch lasagne baking pan. Bring a large pot of water to a boil. Add the olive oil and the remaining tablespoon salt. One at a time, add the lasagne noodles; cook until al dente, 2 to 3 minutes less than the manufacturer’s instructions. Remove the noodles with tongs; drain in a colander.
3. Spread about 3 cups sauce on the bottom of the baking dish. Place a single layer of lasagne noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half of the ricotta filling mixture over the sauce.
4. Top with a layer of lasagne noodles, again slightly overlapping them. Repeat with more sauce and the remaining ricotta filling mixture. Top with a final layer of lasagne noodles.