Clapping On The Down Beat

Just another site

Rainy. Cold. Hungry. January 9, 2012

Filed under: Interests — clappingonthedownbeat @ 1:58 PM

It is a wet cold, bone chilling day in January in north Texas.  Days like these make we want to cook.   And bake.   And eat.

For lunch today I made a bean and grain soup.  First I cooked diced pancetta with a little olive oil and a whole diced onion.  When the onion was transparent I added 2 cloves of chopped garlic, salt and pepper.  I had leftover turkey stock from Christmas so I added that and a little water so I had about 5 cups of liquid.  I then added dried kidney beans, dried pinto beans, wheat berries, barley, lentils and brown rice and 2 chopped carrots.  Sometimes I add cumin or curry to season.
While the soup simmered I made an almond roll.  Over simmering water beat 3 eggs and 1/3c. sugar for about 10 minutes till tripled in volume, and thick like a ribbon.  Sift in 1/2 c. almond flour (almonds that have been on the food processor-fine) and 2 Tbs flour.  Butter a piece of parchment paper and pour batter on.  Bake at 400 for 10 minutes.  While baking place a damp towel over a cutting board and whip 2/3c. heavy cream with a little cinnamon and vanilla.  When the cake comes out, invert it onto the towel and immediately roll up.  Let cool about 5-8 minutes to room temperature.  Unroll and spread whipped cream over and roll again.  Trim edges and dust with powdered sugar.
Tonight, four cheese lasagna!
Cook off lasagna noodles.  Cook off ground 1/2 lb ground beef and 1/2 lb ground pork.  Mix meat with 2 cups tomato sauce.  In a large lasagna pan place 1 cup tomato sauce (not with the meat) on the bottom and then 1 layer of noodles.  Place 6 slices provolone, 4 slices swiss, 3/4 c. shredded mozz and 1/3 c. grated parmesan over noodles.  Then drizzle 1/2 jar of alfredo sauce.  Add a layer of noodles and place red sauce with meat down.  Add a layer of noodles and repeat the cheese alfredo layer.  Top with noodles and then spread 1  more cup of just tomato sauce over top with shredded mozz and parm.  Bake at 375 till bubbly.  I will try to post a pic later when it comes out!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s