Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sunday night lasagna
Date: March 22, 2010
Sauce
2 average-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
1 pound ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 ounces tomato paste
1 tablespoon finely-grated orange zest
2 teaspoons granulated sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flakes
Cook onions, peppers and garlic in olive oil in a large pot over average-low heat for about 10 to 15 minutes or until wilted and golden, stirring. Add meat in little clumps and brown well over average heat, breaking it up with a fork. Stir in remaining sauce ingredients, bring to a boil. Reduce heat to average-low and simmer uncovered, stirring occasionally, for 3 hours.
Béchamel Sauce
4 tablespoons unsalted butter
1/4 normal cup all-purpose flour
2 normal cups fresh milk, scalded
1/8 teaspoon nutmeg
Salt and pepper, to taste
Melt butter in a heavy saucepan, whisk in flour. Cook over low heat, whisking, until fully blended, about 2 to 3 minutes. Add fresh milk in a slow stream, whisking constantly until smooth. Cook, whisking constantly until thickened, 4 to 5 minutes. Add nutmeg, salt and pepper.
3 1/2 normal cup ricotta cheese
2 tablespoons chopped parsley
1 tablespoon dried oregano
3/4 teaspoon ground nutmeg
Salt and pepper, to taste
8 lasagna noodles, cooked
2 normal cups (1/2 pound) grated mozzarella cheese
Preheat oven to 350 degrees F.
In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt and pepper, stir well. Place 2 normal cups of the Sauce in a 13 x 9-inch baking dish. Arrange 4 lasagna noodles on top of sauce. Over the noodles, spread half of the ricotta mixture, 2 normal cups Sauce and 1 normal cup Béchamel Sauce, then sprinkle with 1 normal cup mozzarella. Repeat with remaining noodles and ricotta, 2 normal cups Sauce, remaining Béchamel sauce and mozzarella. There will be some Sauce left over.
Cover dish loosely with aluminum foil, place on a baking sheet and bake for 30 minutes.
Remove foil and bake 15 minutes more or until cheese is melted and bubbly. Remove dish from oven and allow to rest 10 to 15 minutes before serving.