Simple, savory, and absolutely delicious! Just a short post today to highlight a twist on lasagna – Chili Verde Lasagna.
Make like you would any other lasagna, and simply substitute the typical tomato sauce for your favorite chile verde. I used some homemade chili verde from the freezer on a whim, and it did not disappoint! (I used what I had on hand as the regular cheeses: ricotta, mozzarella, and parmesan, but you could certainly substitute/add some other delicious Mexican cheeses. Here’s a link to the Chili Verde recipe I made a while ago from the Ambitious Kitchen: http://www.ambitiouskitchen.com/2015/12/healthy-slow-cooker-chicken-chile-verde/
Quick post today – to share two SAVORY and DELICIOUS recipes that I recently tried, and will make time and time again. These recipes are straight from the source, Ina Garten (Barefoot Contessa) and Bon Appetit Magzine (February). Although no creative license on my part, these are so worth passing along for you to try. I know they’re going to make an appearance at your next cocktail dinner party. You’re sure to impress! Enjoy!
This recipe (with slight revisions/omissions) came straight from April 2015 Bon Appetit magazine – Carrot and Ricotta Tart!
Start by washing and peeling 3-4 large carrots, then slice each carrot into thin coins. Peel and thinly slice 2 large shallots (which I used instead of onion.) Heat 2 TBSP olive oil in a skillet and saute the shallot (with Kosher Salt and Black Pepper) until lightly browned (about 5 minutes) then add the carrots and continue cooking for another 2 minutes, then set aside.
Defrost/thaw one sheet frozen Puff Pastry, lightly roll out on parchment paper (just to seal the creases,) and score a one-inch border around the pastry shell. Transfer parchment paper to baking sheet and bake for 10 minutes at 400F until puffy and light golden brown. Meanwhile, whisk a 15-oz container of Ricotta Cheese with 1/2 cup Heavy Cream. When tart comes out of the oven, spread the ricotta cheese mixture onto the tart, inside the one-inch border. Then top with the carrot/shallot mixture – and bake for an additional 25-30 minutes until pastry shell is a deep golden brown. (Carrots will also be cooked through at this point.) When the tart comes out of the oven, sprinkle with fresh chopped chives, and additional (Kosher or Sea) salt and freshly ground black pepper. Cool, cut, and serve! (Note: You end up with a thick layer of ricotta mixture on this tart. If you prefer a thinner layer, you might be able to stretch these same ingredients into two pastry tarts.)
This served as an interesting, creative, and delicious start to our friend Christine’s birthday dinner! Buon Appetito!