namelesstavern.net

I am in for the contest, I will make my tamales.


Tikker, if you have a recipe for making lasagna noodles, I would love it. Everything else, I make from scratch, including the sauce.

gross

these are refried pinto beans btw

Dageaux's Eggplant Parmasian

1 Large Eggplant (two if you like it as much as I do)
2 eggs
2 cups milk
2 cups Romano/Parmasian mixture, shreaded
2 cups Italian Bread crumbs
2 Tbs Olive oil
2 cups of mozarella

Sauce:
1 lb Italian sausage
1 can Rotel tomatoes
1 lg can whole tomatoes
1 sm can tomato paste
Italian spices (I have my own blend, but the store bought "Italian Seasonings" will do in a pinch)
1 jar Ragu Spaghetti Sauce (I cheat a little)
1 med white onion chopped
4-6 tbs chopped garlic
2 small cans mushrooms
(optional) 1 can sliced black olives
little sea salt
little white pepper
little red pepper if you are feeling froggy

Take the Italian sausage out of the casing, cook it like ground meat with the garlic, onion, and some ground fennel. add all the tomoto stuff and cook until the whole tomatoes start to fall apart and the sauce start to thicken. season to taste.

Slice the eggplant into about 1/4 inch thick pieces lightly salt, and put it into egg/milk bath. Mix bread crumbs and Rom/Par cheese. and use that to batter eggplant. pan fry in a little olive oil. this is where that second eggplant comes in handy because I like the eggplant just fried like this and wll eat at least half of what I cook.

Layer one layer of fried eggplant in a large casserole dish, top with sauce, top that with mozarella, and then repeat layer until your casserole dish is full. Bake the whole thing at 350 for 10-15 minutes or until all layers of cheese is thoroughly melted and let cool.

The Kizzy wrote:I am in for the contest, I will make my tamales.


Tikker, if you have a recipe for making lasagna noodles, I would love it. Everything else, I make from scratch, including the sauce.

noodles are noodles, really

it's just eggs, water, flour
ratio just changes depending on how you want the noodles to come out

Send me the recipe, I have never made my own noodles before. I shall await your PM thank you. I want to try, so pleas edon't forget

it's hard to explain, but there really isn't a recipe

there's 2 different ways I make dough, depending on if I want bigger noodles, or if a want heavier noodles

it's just a matter of feel (I know this is really not that helpful, but this is the process)


put some lukewarm water in a big mixing bowl
crack an egg into it, and mix it up

add flour and stir until it gets to the point where it's just too thick to use a spatula
(this is where you start using your hands instead)
basically, you just keep adding flour until the dough stops sticking to your hand, but not so much that it starts getting flaky

then cover it with a tea towel or whatever, and let it sit for 30-40 minutes to rest

after that, you can cut 2fist size chunks from it to roll out for lasagna noodles





the other way to do it(and this is for a more bread like dough - ie can be used for bread/buns or for noodles)

put a few cups of flour in a big mixing bowl, kind of shape it like a volcano, hollow middle and all

crack a couple of eggs into that hole thing
start mixing

you use no water in this, but you can add some butter if you like





again, it's kind of hard to explain, and someone should write it down someday, but it's just kind of one of those handed down family recipe things

Theoretically, for pasta, you're supposed to use Semollina flour, (spelling?) as opposed to regular ordinary flour.

-Arlos

I use all purpose unbleached when I make pasta.

No, you aren't *supposed* to use any kind of flour - Semolina just happens to be the preference of Italians (and currently, most Americans as well).

Plain white flour makes noodles just fine. You just have to be careful how long you boil them, as they cook very quickly and can become waterlogged much faster than say semolina flour noodles will.

Homemade whole wheat noodles with sundried tomato and basil in the dough = super yum.

arlos wrote:Theoretically, for pasta, you're supposed to use Semollina flour, (spelling?) as opposed to regular ordinary flour.

-Arlos

you can use any kind of flour you want

each different kind requires slightly different handling, and will sometimes result in different texture, or sometimes even taste

it's all just personal preference