Okay, so I didn't follow a recipe exactly...but it's all right. It turned out great. No step by step pictures this time, but yes. So inside this lasagna are the same ingredients as the pizza. There was mushroom, onions, and sausage. I added spinach as well, for some green in our food.
1 box of dried lasagna (fresh is good too) - cook according to instructions
1 pound sweet Italian sausage - remove casings and roughly chop (can use any kind of meat you like, even ground meat)
1/2 cup chopped onions
1 handful of sliced mushrooms
1 can cooked spinach (I wouldn't recommend using this, fresh is better or even frozen)
1 32 ounce jar of ricotta cheese
1/2 jar of pizza sauce
1 can tomato sauce
1/2 bag of gruyere and swiss cheese
*note: you can use more or less cheese, different kind of cheese (usually mozzarella and parmesan, i just had gruyere and swiss on hand), same as the meat and other good stuff, all according to your taste.
Cook lasagna based on the box instructions. There are some pasta that you don't need to cook before, so check.
Meanwhile, saute the sausage, mushroom, onion together until cook through. Add the rest of pizza sauce and can of tomato sauce into the mixture. Add water into the empty jar and add the water into the mixture. Simmer the meat and tomato mixture and turn off heat. Leave to side.
Mix ricotta, egg, and spinach together. Make sure all the liquid from the spinach is squeezed out. Add half of the cheese into the mixture. You can leave the cheese out and layer the cheese on the layers, rather than mixing it with the ricotta.
Now assemble! In a 9x13 baking dish, ladle a little of the meat and tomato mixture so that it covers the bottom of the pan. Layer pasta on top, it's okay to overlap. Spread half of the ricotta mixture on top of the pasta. Ladle meat and tomato mixture on top. Layer pasta on top. And continue the layering until there's none. The very last layer should be pasta, then rest of the sauce. On top of this, sprinkle your remaining cheese.
Preheat oven to 350. Cover the lasagna with foil and bake for 30 minutes. Take the foil off after 30 minutes, and put back in oven and bake for another 20 minutes (or keep an eye on it until the cheese is nice and browned)
Sounds complicated, but it's easy!
- 6 pieces of bacon
- 3/4 cup heavy cream
- 1/2 cup sugar
- 1/2 cup packed brown sugar (preferably light)
- 1/2 cup maple syrup (preferably 100% maple syrup, not pancake syrup)
- 6 tblsp butter
- 1/4 teaspoon salt
This was their pizza dough. They ran out of the normal kind so this is the whole wheat. I used a mixture of corn meal and flour to help it not stick. You need to allow the dough to rest outside of the package for 15 minutes or something.
These were our ingredients. Trader Joe's everything: sausage, pizza sauce, mushroom, cheese. For our sausage we had a mixture of the Sweet Italian pork and chicken sausage (Personally the pork tastes better, but I'm a fatty). There's no real recipe that I followed, it was kinda just winging it and according to your taste, but I will try my best have a logical and methodical way...
So this is all the onions, sausage, and mushroom (and garlic but you can't see it) that was chopped up. You can adjust the amount of stuff you want, depending on how meaty or oniony or mushroomy you like. I think I used 3 sausages, a hand full of mushrooms, a little less than half an onion, and 2-3 cloves of garlic.
Saute all that goodness together with a drizzle of olive oil, not too much because the sausage has fat in it. Cook until all are browned. Set aside.
Roll out the dough. Actually, we kinda just pushed it out very gently and tried to make it as even as possible. Since I didn't have a pizza stone, we made it rectangular which has a nice look to it, right?
We spread the canned pizza sauce on. I used about half a jar of it. Spread it so that it covers most of the pizza except about an inch from the border. Depending on how sauce-y you like your pizzas, you can put more.
Cover the pizza with the toppings that were set aside.
Sprinkle cheese on the pizza covering most of the pizza. I used a mix of Swiss and Gruyere because I like it, but you can use mostly any cheese that you like.
Your oven should be at 400°F. After preheated, put your pizza in for about 20 minutes. Keep an eye on it. When the cheese is nicely melted and the edges are browned, take the pizza out of the oven. I'd say, wait for it to cool a little, but I couldn't resist.
Mmmm, so yummy and easy! The whole wheat pizza dough made it seem healthier and is pretty good, though I still prefer normal pizza dough. Next time, I'd probably put more toppings, but this was very satisfying.
You can make pizza any way you like it, barbecue pizza, with chicken, bell peppers, anything! Even anything you have on hand, it'll be delicious.
The curry comes separately in a plastic container, so as to not render the fried katsu soggy.
This is their chicken kara-age. This was really good, though I thought the chicken was a bit over fried, but still very yummy. The lunch set comes with miso soup, potato salad, and salad, so it was very filling and good.
Murracci's Japanese Curry & Grill
307 Kearny Street CA 94108-3204
"What other pictures?"
"You know...from the other time we went!"
He then proceeded to email me said pictures.
I'm glad he did, because this time, we didn't just do meat dishes.
This... yeah. I'm speechless. The bacon was perfectly crisp and had a wonderful smokey, salty flavor that blended really well with the chewy, soft mushroom. A must get. Seriously.
Exhibit #2: Hamachi
This was grilled yellowtail. It was good too, and the negi (green onions) and masago (salmon roe) were a nice touch.
Exhibit #3: Nasu (eggplant)
I loved this too. Eggplant, a lot of times, absorbs too much of the oil that it's cooked in, but this was perfect. Soft and delicate, it melted in your mouth without the heaviness of oil. It was topped with bonito and a light soy sauce. Yum!
And now, the obligatory meat dishes:
I don't remember what the first one was...though I'm sure it was very good. The darker meat is kalbi (beef short rib) and the back skewer was chicken with ume (plum) sauce. I didn't like the flavor of the ume very much, but I'm sure for those who do, it would've been delicious.
Verdict? If you're not salivating by now, I don't know what kind of food you eat. But please consider bringing me along.
D took me to this place in Santa Clara called Sumiya, a restaurant that specializes in yakitori. The restaurant itself is quite small, and very popular. We managed to get 7pm reservations (I don't know how that happened, but I'm glad it did!), and we were pretty much right next to the diners adjacent to us on both sides.
I've had yakitori before, but not as a full blown meal, so D did most of the ordering. We ordered pork belly, chicken with yuzu sauce, and a yakitori donburi. (A donburi is, loosely, a rice bowl.)
Both meats were tender and well seasoned. The pork belly can be a bit much for people because it's so fatty, and I have to say, I was glad it was the only "fatty" thing we got. I'm not sure if I could've handled more, as delicious as it was. It's how I feel about bacon. Delicious, but can be much. The sauce on the chicken was unexpected; I'm not sure if I liked it, but it was good.
The highlight was definitely the donburi. It came with a wonderful, chilled poached egg that lended a creaminess to the skewers and rice... I'm salivating just thinking about it! So, so good. Eggs are amazing.
We finished off the meal with a dessert--green tea creme brulee. Yes, more eggs. I love custard, and this was light and creamy with a hint of bitterness from the green tea. It was gone in seconds.
Isn't the raspberry on the side so cute?
If you're in the South Bay, definitely check it out--but get reservations early! It's almost impossible to walk in. Also, it can get pricey! Skewers range from $3 to $12 dollars depending on what and how many you get. There's a wide variety of food, from vegetables, to meat, to seafood. They're all really, really good, so if you want to try them all, bring lots of money!
2634 Homestead Rd
Santa Clara, California
This looks like your everyday corn muffin, right? You can even see the little bits of corn poking out at you. Aren't they cute?
- 12 Small bunches of broccoli
- 1/2 cup honey
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 6 tbls sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tbls melted, browned butter
- 3 tbls oil
- 1 egg
- 1 egg yolk
- 1 cup corn kernels - I'd use fresh... otherwise, maybe don't even bother.
Samusa Soup. This was yummy, but I wasn't really sure what I was eating and drinking. Hahaha.
Tea leaf salad. This is the thing that they are famous for and everyone raves about it. I thought it was alright. I liked the nuttyness and that you can actually see the components that you were eating. I also liked how they mix it in front of you. It made me think they were cooler.
Rainbow salad. I liked this salad better, based on taste and I don't know...but yes, more fresh tasting rather than heavy on tea leaves.
Pork curry with potatoes. This was good. I can't really remember actually...the pork was soft and potatoes cooked through...
Salmon curry with pumpkin. This was okay too. I liked the pumpkin in it.
Beef kebat. This was my favorite. It was just enough spicy and cooked really well.
(between 47th St & 48th St)
Oakland, CA 94609
Meet my first cookbook. Is it beautiful?! It's from Jess for my graduation present. I'm really excited to bake from this book, and this is my first!
Profiteroles is just the fancier way of saying cream puff. Maybe there's a difference, but to me, it's all the same. So I followed the recipe for the puff itself, but did not use the filling or the sauce.
After making the batter on top of the stove, I piped out about 1-inch mounds of dough. With a moistened fingers, I smoothed the tops. Then I baked them!
After they finished baking, I had to slit a hole into each of them and put it back into the oven, with the oven off and the door open, so the puffs would remain puffed and not deflate.
Cooled and ready to be filled! I made my custard which is the same recipe I use for fruit tarts! Very easy.
That's the tip I used, it's just so much easier and made it so that I didn't have to cut the puff in half to fill it.
A neat trick to fill the pastry bag is to put it in a cup and fold the sides of the pastry bag down. Then fill the pastry bag with your filling and that's it! So easy and makes your hands free.
Pipe it through the hole you punctured in it earlier. And there you have it, your cream puff!
Cream puff recipe (I halved the recipe and made about 26 cream puffs):