It’s that time of year when figs are in abundance both in farmers’ markets and on backyard fig trees. However, my ornery fig tree has an abundance of healthy leaves but few figs growing on it. I’ll be lucky to get a half dozen to ripen at most. Last year was a bit better, and we enjoyed perhaps a dozen ripe figs, all ripening one at a time, making it impossible to bake anything that required more than one or two. It’s not the first fig tree I’ve grown, and hope springs eternal, but let’s just say I’ve given the ultimatum before to fig trees that don’t produce. I’ve got one planted in a pot for a year now also, and I’m going to try that as a backup in case this turns out to be a recalcitrant producer too.
In any event, I froze some of last year’s harvest, intending to use them sooner than this, but here I am making fig scones again. I made them in the past with fresh figs and found the flavor a little too mild, so I added some dried figs to the mix too, and I loved the combination of both types of figs.
I also added some pecans to the dough, just because I love pecans. But almonds and figs are a great combo too. If I were to do that, I’d add almond extract instead of the vanilla in the recipe.
Chop the figs into small pieces. If using frozen figs, don’t defrost them fully. Just enough to cut into pieces.
Shape the dough into a circle (be careful not to overwork the dough or the scones will be tough). Cut into eight sections, almost to the bottom of the dough to the pan. Sprinkle more pecans on top.
Cut them and separate the scones and serve as is, warm from the oven.
But for a little sweeter touch, drizzle some of the sugar-y glaze on top.
They are soft and crunchy at the same time. I hope you enjoy them. By the way, if you’ve got a stubborn fig tree that is slow to deliver, try using the leaves alone in this quick and delicious recipe for flounder baked in fig leaves: https://ciaochowlinda.com/2020/09/flounder-baked-in-fig-leaves.html
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
Summertime is the season for barbecues, picnics and salads, but you may be looking for something different than the ubiquitous potato, macaroni or tomato salad. If you’ve ever eaten the middle Eastern dish of tabbouleh, you’ve had bulgur, a cracked wheat grain from kernels that are parboiled and dried before packaging. As a result, bulgur takes just a few minutes to cook, making it the perfect, easy grain when you want something different and don’t have much time. Just bring some water to a boil, dump in the bulgur, place the lid on top, turn off the heat and wait ten minutes. Fluff it with a fork, and you’re ready to use it — either hot with condiments, or in this case, cold with a lot of veggies and salad dressing. It’s like an artist’s canvas waiting for your creativity. In this case, I added chickpeas, cucumbers, peppers, tomatoes, scallions and parsley, plus some sheep’s milk feta cheese, then tossed it with a simple oil and vinegar dressing. It’s a great side dish, but could be a whole meal in itself, since it’s got the chickpeas and feta for protein, along with the vegetables. So try it and bring it to your next party or make it just for yourself. It lasts for a few days in the fridge, so you can enjoy the leftovers for lunch.
Summertime is the best season for flavorful produce here in New Jersey– peaches, melons, tomatoes, and sweet corn, among others. That’s why we’re known as the “Garden State!” I hope you’re in the midst of corn season too because you’ve got to try this luscious dish to be savored only when fresh corn on the cob is available. These ricotta-stuffed ravioli are bathed in a sauce based on butter, cream and sweet corn. This dish is not only delicious but really quick to make too, assuming you use purchased ravioli. Strip the corn from the cobs and mince the herbs.
Place the ravioli into a pot of water that’s come to a rolling boil.
For this dish, I bought cheese ravioli from Pastosa in Manasquan, NJ. The flagship store is in Brooklyn, but there are several other locations in New York and New Jersey. I got to the store just as it was closing at 6 pm so had little time to browse, but was amazed at the large selection of Italian products, fresh meats and prepared foods. I can’t wait to go back and peruse longer.
The sauce comes together quickly while the ravioli are boiling. Just melt the butter in the pan, and add the rest of the ingredients. Let the sauce reduce slightly, then add the ravioli directly to the pan once they’re cooked.
Don’t worry if a little water comes along with the ravioli. You can just let it cook a couple more minutes to reduce further.
The first time I made this, I used home-made ravioli and white corn, which has become the most prevalent in markets these days. If you can find yellow corn, it really makes for a prettier dish. And if you can find ravioli as good as Pastosa makes, save yourself the time and trouble of making your own.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
This summer’s heat wave has been unrelenting, with many places in our area reaching more than 100 degrees. Who feels like heating up the kitchen in this weather? Not I, but I still like to eat well, and can only eat out so often or get takeout before I crave a home cooked meal. This sea bass dish is so simple to make, when you use a disposable aluminum pan on your grill. It keeps the heat outdoors; it’s delicious and good for you too. I cooked the tomatoes in the pan for a few minutes first, before adding the fish, because the fish takes only five minutes on a hot grill, not enough time for the tomatoes to soften, especially since some of them aren’t on the bottom of the pan in direct contact with the hottest part of the pan. Just snuggle all the ingredients in the pan. It’s easy for us to get locally caught sea bass this time of year, but if you don’t have access to it, use another type of fileted fish, like flounder, branzino or snapper. Make sure to use abundant minced herbs. In this case, I used chives, thyme and parsley.
In addition to the capers and olives, I added a couple of small hot peppers to give it a bit more tang. It really wasn’t very hot since I didn’t split the peppers and expose the seeds, so give it a try. I also added some pickled green peppers and they gave it some zip too.
It took only five minutes to cook on the grill, resulting in this flavorful, easy-to-make meal fit for company. I’ll be making this many times before the summer is over, substituting whatever is the freshest catch in the fish market that day. If your fish is thicker, just leave it for a longer time on the grill.
I served it with some rice (and other vegetables not shown). I’ve even been known to plug in my rice cooker in an outlet outdoors, eliminating the need to turn on the indoor burners entirely.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
one pound sea bass (or any other filleted fish like flounder, branzino, etc.)
2 tablespoons olive oil
2 tablespoons butter
about 6 to 8 cherry or grape tomatoes, cut in half or quartered if large
about a dozen olives, pitted
2 tablespoons capers
a couple of red hot peppers
a few green pickled peppers
minced fresh herbs (I used thyme, parsley and chives)
half a lemon
salt and pepper
a disposable aluminum pan
Instructions
Place the olive oil and butter in the disposable pan.
Add the chopped tomatoes, a litlte salt and pepper and place the pan on top of a grill.
Cook the tomatoes for about five minutes to soften a little, because the fish will take only five minutes and in the tomatoes won't soften enough if you wait to put them in when you put in the fish.
Meanwhile, season the fish with salt and pepper and the herbs.
After the tomatoes have cooked for five minutes, remove the pan from the grill and add the fish to the disposable pan, flipping them in the butter and olive oil once to moisten the fish.
More liquid will be released from the fish after a few minutes.
Add the rest of the ingredients, spreading them evenly around the pan.
Place the pan on the hot grill once again, and close the lid on the grill.
Cook for about 5 minutes, longer if the fish is thick.
I don’t know about you, but when peaches are in season here in New Jersey, you won’t find any other fruit that’s as delicious, in my opinion. They’re juicy, full of fragrant flavor and plentiful — although this year, I’ve found that the cost has risen significantly (but what hasn’t?). In addition to eating them in my morning oatmeal, and just out of hand, I had to bake with some of them, and the combo of brown sugar, butter and peaches is hard to resist in this upside down cake. The recipe comes from Cake By Courtney but I skipped the vanilla and added Amaretto liqueur instead. The almond flavor is subtle, but detectable and adds even more reason to dig in for a second or third slice.
The cake has a fine crumb and tender bite to it, and it’s good the second day too, but like most fruit-topped cakes, it’s best eaten the day it’s made, especially fresh from the oven. A scoop of vanilla ice cream on the side would be most welcome too.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
juice of half a small lemon
1 teaspoon (2.4 g) cinnamon
3 tablespoons (42.4 g) butter
⅓ cup (73 g) brown sugar, packed
1 teaspoon Amaretto liqueur
FOR THE CAKE
½ cup (113 g) unsalted butter, room temperature
¾ cup (150 g) sugar
2 eggs room temperature
1½ cups (180 g) all-purpose flour
1 teaspoon (6 g) baking powder
½ teaspoon (3 g) salt
¾ cup (180 g) buttermilk
1 teaspoon Amaretto liqueur
Instructions
FOR THE PEACHES
Stir together the sliced peaches, lemon juice, cinnamon and Amaretto liqueur.
Set aside.
Melt the 3 tablespoons of butter in a cast iron skillet on medium heat.
Once the butter is melted, add the ⅓ cup brown sugar.
Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit.
Set aside.
FOR THE CAKE
Preheat oven to 325 degrees.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.
Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Stir in the Amaretto liqueur.
Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients.
Mix on low speed until just combined.
Gently spread the batter in the cast iron skillet over the peaches.
Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
Loosen the edges of the cake with a knife, then using oven mitts on both hands, place a serving platter over the pan and invert onto the serving platter.
It’s blueberry season in New Jersey, but if you don’t live here in the Garden State, maybe you can find your own source for blueberries to make this All-American blueberry pie. It’s packed with blueberries, but it’s also got a lemony tang that cuts through the richness of the berries. I love double-crusted fruit pies, but I’m especially partial to those with a crumb topping, for that extra crunchy texture you get with each bite. Making a crumb topping, instead of a second crust on top, also means there’s not goimg to be a gap between the fruit and the top crust, something that frequently happens with fruit pies, as the fruit sinks during the time in the oven.
Another way to avoid the “sinking fruit” syndrome is to partially cook the fruit before placing in the crust, which is what I did with these blueberries. Even so, don’t try to cut into the pie until it’s completely cooled, or you’ll have a runny mess. Here’s a shot from the second day of the pie, when it’s had a chance to cool in the refrigerator overnight. It holds its shape really well, as you can see.
All the better with a scoop of vanilla ice cream on top. Just in time to enjoy for the Fourth of July holiday weekend.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
Mix all the ingredients for the crumb topping, using your fingers to mix everything together until butter is absorbed into the dry ingredients.
Set topping aside.
FOR THE PASTRY:
Mix the ingredients for the pastry, adding the butter to the flour, sugar, baking powder and salt and mixing with a pastry blender or your fingers until the mixture is crumbly.
Add the egg with a fork, then use your fingers just until the dough comes together.
Shape into a ball, then flatten and roll out on a floured surface to a diameter slightly larger than the pie plate.
Carefully lift the pastry (using a rolling pin to help) and place over the pie tin.
Crimp the edges and prick the inside of the pie shell.
Place the pie shell in the refrigerator for at least one hour.
Remove it from the refrigerator and line it with tin foil, coated with butter or sprayed with baking spray, then fill with pie weights, dry beans or rice (I've got a mixture of beans and rice that I have been using over and over again for at least 12 years.)
Bake the crust in a preheated 475 degree (F) oven for 10 minutes.
Remove from the oven and lower the temperature to 350 degrees F. while you make the filling.
FOR THE FILLING:
Take about six cups (2 pints) of the washed blueberries and place in a saucepan with the sugar.
Cook on high heat for about ten minutes for the blueberries to release some of their juices.
Using a spoon to mix, make a slurry with the cornstarch (or flour) with the water.
Add the slurry to the blueberries in the pan, cooking until the blueberries thicken.
If it looks like there is too much liquid, drain some of it using a colander.
Add the remaining two cups of fresh blueberries to the cooked blueberries.
Add the lemon juice and grated lemon peel to the blueberries.
Place the mixture into the partially baked pie crust.
Spread the crumb topping over the blueberries.
Bake at 350 degrees F for 30-35 minutes, covering the top with aluminum foil for the last ten minutes if it starts to get too brown.
Carefully remove from oven and let it cool completely.
If it's not completely cool, the filling will run a lot.
With the fourth of July coming up, many of us will be holding backyard picnics and barbecues. If you’re like me, one thing that’s always on the picnic table is potato salad, although I generally make the kind I grew up with, that uses vinegar and oil as the main dressing, like this version I posted about years ago. You’ll find that recipe here:
But occasionally, especially when my father isn’t among the guests (he hates anything with mayonnaise), I’ll make a classic old-fashioned American-style potato salad, using mayonnaise. Both versions are delicious, so it’s nice to mix it up once in a while. After you boil the potatoes and cut them into chunks, add some sliced celery, minced red onion, eggs, sweet pickle relish, parsley and salt and pepper.
Mix everything together with mayonnaise and some Dijon mustard. Don’t worry if you don’t have the exact amounts of ingredients in the recipe below. It’s very forgiving if you want to add more potatoes, or less, or more of any of the other ingredients. Just taste as you go along.
Serve at room temperature or cold from the fridge. It makes a great late night snack too. Happy Picnicking!
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
Don’t make this recipe unless you’ve got a crowd on the way, or you’ll end up eating way too many slices of this addictive, potato sausage focaccia. Don’t say I didn’t warn you when you have to loosen your belt buckle. Seriously, if you’ve never had the combination of potatoes on pizza or focaccia, you’re in for a treat. Years ago, I posted a recipe for Jim Lahey’s potato pizza, and it’s delicious but a whole different texture – thinner and crispier. This recipe is thicker and uses potatoes that are cooked, along with sausage and mozzarella cheese. Are you salivating yet? Well, let’s get started first by making a very shaggy dough. I start it the night before I bake it, allowing the dough to rise slowly in the refrigerator overnight until it’s more than doubled in size and looks bubbly like this:
Then I punch it down using a silicon spatula (hands are good too).
Then plop it into a buttered and oiled baking sheet. Don’t try to spread it out now or it will fight you. Let it rest for an hour or more and then come back to it.
It will have spread part way all by itself. Using your fingers dipped in some olive oil, spread it out to the edges of the pan and make dimples in the dough.
After an hour or more, it will rise further in the pan like this:
Spread some cooked potato slices, and bits of raw sausage on top, along with a drizzle of olive oil, minced rosemary and some sea salt. Place it in a preheated 450 degree oven for twenty minutes, then remove from the oven and sprinkle on some grated mozzarella. Bake it for another ten minutes, or until the cheese is melted and browned on top.
It will be hard to resist, but wait a few minutes to cut into it.
Or not.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
2½ cups lukewarm water (from 105 degrees to 110 degrees)
2 tsp. honey
4-5 cups flour
1 Tablespoon kosher salt or 5 teaspoons table salt
6 Tbspns. extra-virgin olive oil, plus more for hands
1 large baking potato
1 link of Italian sausage
a few tablespoons minced rosemary
kosher or coarse sea salt
butter to grease the pan
1 cup grated mozzarella cheese
Instructions
Whisk the ¼ oz. envelope of yeast with the honey and 2½ cups lukewarm water (temperature of water can be from 105 degrees to 110 degrees)
Let the yeast sit for 10 minutes or so to see if it activates in the water.
If it doesn't look creamy or foamy, your yeast is dead.
Start adding the flour and salt, adding only 4 cups to start.
Add more flour if needed, but what you want is a shaggy dough, with no streaks of flour.
Put 4 tablespoons olive oil in a large bowl.
Transfer the dough to a bowl, turn to coat the dough, and cover with plastic wrap.
Chill the dough in the refrigerator for at least 8 hours or overnight.
If you're in a hurry, let the dough rise at room temperature.
Meanwhile, boil the potato in water until it's cooked nearly all the way through.
Don't let it cook past that point since it might fall apart in the water.
it's actually better if you slightly undercook the potato.
Let the potato cool, then peel and slice it thinly.
Generously butter a 13" x 9" baking sheet, for thicker focaccia, or a 18" x 13" rimmed baking sheet, for thinner, crispier focaccia.
Dump the dough into the pan and let it rise a second time before trying to stretch it out to fit the pan.
After it has risen another hour or two, grease your fingers with olive oil and spread the dough across to the corners of the pan, dimpling with your fingers.
If you want a thicker focaccia, you can let it rise another ½ hour to an hour.
Otherwise, slice the potatoes and layer them gently over the focaccia.
Sprinkle with salt and rosemary, and spread pieces of sausage all around.
Drizzle with a little more olive oil.
Bake at 450 and check after about 20 minutes.
Add the grated mozzarella and bake another ten minutes or until browned on top.
If ever there were a cake to knock the socks off you chocolate lovers, this is it. Picture a light chocolate sponge cake, with a luscious mousse and chopped hazelnut filling, smothered in a decadent chocolate ganache. We first tried it at Bàcaro, our favorite restaurant in the Cayman Islands where we spend a week each winter. After enjoying it twice in one week, I asked for the recipe and Head Chef Federico Destro generously gave it to me. It was written in metric measurements, but I’ve converted them into the cups more familiar to Americans. However, if you buy a kitchen scale, I recommend using the metric system measurements, since baking by weight is always more accurate than using cups.
Federico’s recipe says it makes 30 portions, but the portions at Bàcaro are much smaller than what I served at my recent dinner party. I cut mine into 24 portions, still a huge amount for most home cooks, but I froze half of the cake for later gratification. It freezes perfectly with the chocolate mousse inside, but wait until the day you serve it to pour on the ganache, otherwise you risk losing that lovely sheen and soft texture.
Make sure you sift the dry ingredients and have the eggs at room temperature before beating them with the sugar. Beat for the required 10 minutes to give them the volume necessary for the cake to rise, since it contains no other leavening.
Pour into a pan that’s been buttered and floured. I also lined the bottom with a piece of buttered parchment paper to help release the cake without sticking.
When it cooled, I cut the cake in half down the middle since half serves 12 people, and cutting it in half then makes it easier to cut it into horizontal layers. You’ll spread the mousse between the two layers.
In my experience, the mousse is the hardest part to make, since it uses Nutella, which is stiff and difficult to incorporate smoothly with the melted chocolate, egg whites and whipped cream.
Blend in just about a third of the egg whites with the melted chocolate and Nutella to get the mixture a little lighter. Keep whisking until it starts to loosen a bit.
Add another third of the egg whites after the initial egg whites have been whisked in. It will still be stiff, but a little easier to whisk.
By the time you add the last third of the egg whites and the whipped cream, it will become much lighter in color and texture.
Spread the mousse over the bottom layer of the cake and sprinkle with chopped hazelnuts.
Place the top layer of cake over the mousse, then drizzle some of the diluted espresso coffee over the cake. As you can see, I lined each section of the cake in the pan with plastic wrap, to make it easier to remove one section and leave the rest in the freezer. Place the cake in the freezer for at least 4-6 hours.
After removal from the freezer, carefully cut into 12 sections.
This is the messy part — pouring the ganache on top. The recipe below includes more of the ganache than Chef Destro recommended, partly due to the fact that I’m not a chocolatier and wasted a good bit of chocolate, and partly due to the fact that I’ll take any occasion to eat more dark chocolate!
Here’s the way it’s served at Bàcaro, and you can see how much smoother the outer coating is, when a real professional is pouring the chocolate!
Still, there were no complaints about my version either. Place the cakes in the refrigerator, but set aside about 1/4 cup of the ganache and refrigerate it too. When it starts to harden just ever so slightly, scoop a little out with a demitasse spoon to make a chocolate ball on top, and place a hazelnut on top of the chocolate. I also added a small sliver of gold leaf — totally optional, but don’t forget the whipped cream!
The recipe may seem daunting, but you can make it the day before a dinner party or event, and keep it refrigerated. One caveat though – they look really tempting to husbands grazing for a midday treat. You’ve been warned.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
1¾ cup (400g) heavy cream (whipped to medium hard peaks)
4 tbsp sugar
4 tbsp rum
4 eggs
FOR THE GANACHE (This is enough for half the cakes, since I froze half the cakes unfrosted. Just double if frosting the entire cake).
2 cups (about 425 grams) heavy cream
12 oz. chocolate (I used three, 4 oz. bars of Hershey's Special Darrk)
Instructions
TO MAKE THE SPONGE CAKE:
Whisk the eggs and sugar at high speed for about 10 minutes.
Sieve the cocoa powder, flour and corn starch and add them to the egg mixture gradually and folding slowly.
Pour the mass into a half-size hotel pan (my pan measured 15" by 10" x 2.5" but the chef used a pan that was 20" x 10" x 2.5")
Bake at 350F for 30-40 minutes or until cake pulls away from sides of pan.
Let cool at room temperature, then wrap with plastic film and store in the fridge or freezer until needed.
Cut the cake in half to make for easier handling, then cut each half in half horizontally, in order to have two layers.
Then put some plastic wrap on the bottom and sides of the pan where you baked the cake, and put the layers inside, with separate pieces of plastic wrap for each half of the cake.
That way, you can easily remove only half the cake and leave the rest frozen for later use.
Each half of the cake made 12 servings, (30 for Chef Destro who cuts smaller portions) so unless you have a crowd of 24, you can keep half frozen.
TO MAKE THE MOUSSE:
Separate the egg whites from the yolks and set aside.
Whisk the yolks with sugar and rum.
Add the chocolate (previously melted) folding it slowly, then add the Nutella and combine (This is the hardest part because the Nutella is quite stiff. But keep at it.)
Whisk the egg whites to hard peak, then gradually fold them into the chocolate mixture (again it's hard because the Nutella is so stiff, but once you have all the egg whites added, it loosens up and when you add the whipped cream, it will be just right consistency.)
Fold in the whipped cream and set in the fridge until ready to use.
TO ASSEMBLE THE CAKE AND FILLING:
Leave the cake in the pan and remove the top layer.
On the bottom layer of the sponge cake, drizzle with half the espresso.
Set half the mousse on top of it and sprinkle with the hazelnuts.
Place the top layer over the mousse and drizzle with the other half of the espresso.
Cover and chill in the freezer for at least 4-6 hours.
FOR THE GANACHE:
Heat the cream, turn off the heat and add the chocolate, stirring to combine until smooth.
TO FINISH THE CAKE WITH THE GANACHE:
Cut the frozen cake in 24 portions, if you plan to serve all at one time.
In that case, double the ingredients for the ganache.
Otherwise, place half the cake in the freezer and cut the other half into 12 portions.
Place them on a perforated rack and quickly coat them with the warm ganache.
Place back in the freezer to harden.
Repeat the coating process once more and place in the fridge until ready to serve.
Save a bit of the ganache to use as a center dollop with a hazelnut perched on it.
If you have any gold leaf, add a small piece to the top.
I love all kinds of lasagna – from Italian-American style red-sauce, ricotta-filled lasagna, to the traditional Italian lasagna from Emilia-Romagna that uses no ricotta but béchamel sauce instead. This recipe is the latter, and with spring upon us here in the Northeast U.S., artichokes are in season so why not make them the star of the dish? I added mushrooms too, but you can eliminate them and just feature artichokes. Feel free to trim and cook fresh artichokes, but they’re also available frozen, which is what I used, and they are a huge time-saver.
However, I did make my own pasta from scratch and it’s a game changer. If you don’t want to make your own pasta, a good substitute is a brand like Rana that’s as close to homemade as I’ve ever found (but there’s nothing like freshly homemade pasta for its toothiness and supple texture.)
Make the pasta and let it sit while you prepare the rest. You’ll use only half this amount of pasta for this recipe. Use the rest to make fettuccine or fazzoletti or whatever other shape you like.
After making the pasta, sauté the mushrooms. Make sure to cook them on high heat and leave them alone rather than continually tossing them, so they develop a nice brown outer coating.
Set the mushrooms aside in a bowl and saute the shallots and artichoke hearts in the same pan, then combine them all in a bowl. Cut some of the artichokes in half if they’re too thick.
Time to make the béchamel sauce. Place the butter in a pan with the flour and cook those together for a couple of minutes to eliminate a “flour-y” taste. Then slowly add the milk, the broth (if using), the bay leaf and other seasonings, whisking all the time. I don’t like the béchamel to become too thick, because the pasta absorbs a lot of it and the lasagna can easily become too dry if the sauce is too thick. So don’t let it get as thick as pudding, for example. If it does, thin it out with more milk or broth. It should closer in thickness to pourable brown gravy.
Now that the béchamel is made, boil the pasta sheets. They will need only a minute in the boiling water, since they’ll cook more in the casserole once it’s in the oven. Drain well, and/or pat dry.
Butter the casserole first, then pour in a little béchamel. Place the first layer of pasta in the casserole, cutting to fit.
Add half the mushroom and artichoke mixture, more béchamel, some parmesan and dabs of taleggio cheese.
Add another layer of pasta, cutting to fit.
Then layer on more béchamel, the rest of the mushrooms and artichokes, and more parmesan and taleggio.
Cover with another layer of pasta and the rest of the béchamel, more parmesan and more taleggio cheese. (A diet dish this is not!)
Bake in the oven at 350 degrees for 1/2 hour-40 minutes until browned on top and piping hot. I know it will be hard to resist cutting into it right away, but let it rest for at least 15 minutes before trying to slice it, or it will spill out and not hold its shape.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
