Comments on: From Lukshin to Lasagna http://www.saltshaker.net/20060406/from-lukshin-to-lasagna Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Carolyn R. http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-325 Carolyn R. Fri, 07 Apr 2006 19:08:18 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-325 Well, recently having lost my fear of cooking (Bob says - and means it - he will eat anything I put in front of him) I am doing better. But not that good! Oh well, time and practice they say. Well, recently having lost my fear of cooking (Bob says – and means it – he will eat anything I put in front of him) I am doing better. But not that good! Oh well, time and practice they say.

]]> By: Paz http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-322 Paz Fri, 07 Apr 2006 04:48:15 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-322 Delicious-looking! Paz Delicious-looking!

Paz

]]> By: dan http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-320 dan Thu, 06 Apr 2006 20:16:36 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-320 Carolyn, I'm afraid so. I started this at about 11:30 in the morning and lunch was on the table about 1:15. A lot of it's just practice in doing multiple things at once, something you have to do in the restaurant world - like using the food processor for the two mushroom mixtures right in a row, followed by the chicken, with nothing more than a quick rinse (after all, the flavors were going to be combined in the end anyway). And I had all three pans going at the same time. Using the same boiling water for first the veggies and then the pasta, and I had the water heating up while the other stuff was cooking. Bechamel is easier than it sounds - throw a little flour and butter in a pan, cook it for about two minutes, add the milk and turn up the heat, cook it until it's thick. Add salt and pepper. The tomato sauce I admit to using packaged crushed tomatoes, and just added a bay leaf, some marjoram leaves, and a little salt and pepper while it warmed. It's a lot of different things going on, but none of them take a whole lot of individual attention, and basically, other than salt and pepper, none has more than 2-3 ingredients. I think cleanup took almost as long - 3 frying pans, 2 sauce pans, the water boiling pan, and the baking pan, plus plates! Oh, and welcome to the blog! (Carolyn is a long time friend and wife of my oldest friend (not in age) on the planet, having grown up together since we were... hmmm... 6 or 7). Carolyn, I’m afraid so. I started this at about 11:30 in the morning and lunch was on the table about 1:15. A lot of it’s just practice in doing multiple things at once, something you have to do in the restaurant world – like using the food processor for the two mushroom mixtures right in a row, followed by the chicken, with nothing more than a quick rinse (after all, the flavors were going to be combined in the end anyway). And I had all three pans going at the same time. Using the same boiling water for first the veggies and then the pasta, and I had the water heating up while the other stuff was cooking. Bechamel is easier than it sounds – throw a little flour and butter in a pan, cook it for about two minutes, add the milk and turn up the heat, cook it until it’s thick. Add salt and pepper. The tomato sauce I admit to using packaged crushed tomatoes, and just added a bay leaf, some marjoram leaves, and a little salt and pepper while it warmed. It’s a lot of different things going on, but none of them take a whole lot of individual attention, and basically, other than salt and pepper, none has more than 2-3 ingredients.

I think cleanup took almost as long – 3 frying pans, 2 sauce pans, the water boiling pan, and the baking pan, plus plates!

Oh, and welcome to the blog! (Carolyn is a long time friend and wife of my oldest friend (not in age) on the planet, having grown up together since we were… hmmm… 6 or 7).

]]> By: ksternberg http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-318 ksternberg Thu, 06 Apr 2006 18:58:45 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-318 I must admit to using the no-boil lasagna noodles when I can find them. Otherwise, the regular ones work without boiling, too, as long as you cook the whole dish long enough. I must admit to using the no-boil lasagna noodles when I can find them. Otherwise, the regular ones work without boiling, too, as long as you cook the whole dish long enough.

]]> By: Carolyn R. http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-317 Carolyn R. Thu, 06 Apr 2006 17:14:27 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-317 And you do this fast? Like last minute? I know you're a chef etc. but still. I'm overwhelmed by the "usual" lasagna. You know, Betty Crocker's!!! And you do this fast? Like last minute? I know you’re a chef etc. but still. I’m overwhelmed by the “usual” lasagna. You know, Betty Crocker’s!!!

]]> By: dan http://www.saltshaker.net/20060406/from-lukshin-to-lasagna/comment-page-1#comment-316 dan Thu, 06 Apr 2006 16:36:23 +0000 http://www.saltshaker.net/20060406/from-lukshin-to-lasagna#comment-316 I'll let you cook that one in exchange! I’ll let you cook that one in exchange!

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