Share Your Recipe!

Hello Everyone:

Share your favorite recipe with me. I will try out the ones I like and if you are lucky, you might see a picture and review of your dish on ChefDonCanard.com as a featured recipe. So keep your favorite recipes coming! I can’t wait to try them out…

Cheers,

Chef Don

One Response to Share Your Recipe!

  1. B. Lindner says:

    Hello Chef Don:
    Here is my mom’s authentic Italian lasagna recipe I love and hope you will try and rave about as well:

    Tomato Sauce:
    1 tbsp. olive oil
    4 tbsp. Salt pork, diced
    1 large yellow Onion
    5 gloves of Garlic
    2 lbs of ground beef (bison or buffalo is even better if you like the stronger flavor)
    1 small can of tomato paste
    2 large cans of crushed tomatoes (organic, so salt added if you like)
    2 cups of freshly grated Parmesan
    1/2 cup of dry white wine
    2 tbsp. Herbes des Provence (Spice mix)
    Salt and Pepper to taste

    Mushroom Bechamel Sauce:
    1 small Onion, diced
    1 cup of diced Baby Bella mushrooms
    2 cups of Milk
    1 tbsp. Butter
    Salt and Pepper to taste

    Finishing:
    1 pack of dried Lasagna sheets (I like Barilla)
    2 cups of grated Gruyere Cheese

    Preparation:
    In a large sauce pan, saute the salt pork in the olive oil until crispy and golden in high heat. Add onions and Garlic and stir until welted and slightly browned. Reduce heat, add ground beef and cook for about 5 minutes, stirring occasionally. Add tomato paste and stir, increase heat so the tomato paste will produce a nice golden brown coat on the bottom of your pan (about 5 minutes). Reduce heat, add white wine, crushed tomatoes, spices and Parmesan and let simmer for about 30 minutes.

    In the meantime, melt the butter in a small sauce pan, add onions until soft on low heat (do not brown). Add mushrooms and cook until welted. Add milk and salt and pepper to taste and keep hot at low heat.

    Brush a casserole with olive oil add a layer of lasagna sheets, make sure they overlap by about 1″. Add a layer of tomato sauce, a thin layer of bechamel, and a layer of Gruyere cheese. Add second layer of lasagna plates, tomato sauce, bechamel sauce, Gruyere Cheese. Continue in the same pattern until casserole is filled, finish with final layer of tomato sauce, bechamel sauce, Gruyere Cheese.

    Bake in preheated oven at 375 degree for about 30- 35 minutes or until sauce bubbles, lasagne plates are soft, and cheese on top is golden brown.

    Enjoy!
    Bettina

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