My Classic Lasagna

Lasagna is one of my favorite dishes to make for a crowd. Not only is it delicious and always a total hit, but it is super-convenient to prepare ahead of time. Just assemble and refrigerate up to one day in advance, then just pop it in the oven when guests arrive. Now how easy is that?

Annie's Classic Lasagna for a Crowd

My favorite noodles to use for this lasagna are Barilla No-Boil. I like them because they are flat (I'm just not into the look of the ruffly-edged variety) and thin. Use whatever kind you like. If you use ones that do NOT say "no-boil" you still don't need to boil them—just add about 15 or 20 minutes to the bake time.

1. Prepare the meat: In a small bowl, stir together 2 teaspoons crushed fennel seeds, 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons crushed red pepper, 1 teaspoon ground ancho chile pepper or paprika, 2 teaspoons sea salt, and 2 teaspoon cracked black pepper. In a large bowl, use your hands to combine 1 pound ground pork, 1 pound ground beef (I use chuck... unless the pork is really fatty. Then I use sirloin.), and the spice mixture. Heat a large skillet over medium-high heat. Gradually add the meat mixture. Saute until browned, breaking the meat into very small chunks as it cooks. Add 1 onion, chopped, and 4 ounces mushrooms, chopped (optional). Cook until the onions are translucent. Remove from heat; cool.

2. Meanwhile prepare the sauce: In a large saucepan, saute 2 or 3 cloves garlic, minced, in 1/4 cup olive oil until just starting to turn golden. Stir in 1 big pinch crushed red pepper. Add two 6-ounce cans tomato paste, and about 5 cups water. Whisk until smooth. Add more water, if necessary, to make a thin sauce. Season to taste with salt, black pepper, and sugar. Remove from heat.

3. In a large bowl, stir together 4 cups whole-milk ricotta cheese, 2 cups shredded provolone, 2 eggs, and the cooled meat mixture.

4. To assemble: Spread about a 1 cup of the sauce into the bottom of a large baking dish (13x9x2 or larger). Make one layer of lasagna noodles. (How many noodles you use per layer depends on the size and shape of your dish. I usually use about 4 or 5 per layer. If you use 5 per layer, you will need 2 boxes of noodles. Remember than they will expand as they cook, so you don't need to cover the entire area.) Spread about one-third of the meat-cheese mixture over the noodles. Drizzle a small amount of sauce (just about 1/2 cup—you are saving most of the sauce for the end of assembly) over the meat-cheese mixture. Repeat this layering two more times. Add a top layer of noodles. Layer 1/2 pound provolone cheese slices (I usually have the deli counter thinly slice it for me) over the noodles. Dump the rest of the sauce (this will seem like a lot) over all the layers. It should fill the dish almost to the rim. 

5. Preheat the oven to 325 F. Lightly cover the lasagna with foil and place on a large baking sheet (It will—and should—drip down the edges of the dish as it cooks. I like the rustic, appetizing look the drips create.) Bake for about 1 hour and 20 minutes, or until the noodles feel soft and it smells totally awesome. Let rest about 15 minutes before serving.

Fish Nachos!

The fish taco is an awesome invention—fresh, healthful, and incredibly tasty. So why not take this idea and turn it into an party appetizer everyone can share? Last weekend, I concocted a colossal platter of salmon-studded nachos that were quite a hit. Precede this dinner-size appetizer with some steamy hot red wine and some fruit and cheese bites, and a super-fun night is a sure bet.

Grape-Gruyere Bites

A sweet grape, savory proscuitto, and a salty, delicious chunk of gruyere cheese—in one magnificent bite! Need I say more? 

1. Cut about 2 or 3 ounces gruyere cheese into 1/2 inch chunks. Wash about 1/2 pound of red seedless grapes. Tear about 3 or 4 ounces proscuitto into bite-size bits.

2. On a toothpick, thread a grape, then one small torn piece of proscuitto (slightly crinkled or folded), then a chunk of gruyere. Repeat until you run out of any or all of the ingredients; chill. 

3. About 30 minutes before serving, remove the platter from the refrigerator to allow to come to room temperature.

Hot Red Wine: Annie-Style

We drink this a lot in the fall and winter. It's a super way to beat the cold. I recommend using a slow-cooker to keep the wine hot but not boiling.

1. In a large saucepan or Dutch oven, heat 3 cups water, 1 orange (sliced), one stick cinnamon, 3 allspice, 5 cloves, 1 vanilla bean (split), 3/4 cup honey or 1 cup sugar, and 1 star anise. Bring to a boil and simmer for about 15 minutes.

2. Add about 8 cups cheap burgundy wine (I use boxed wine. It's the most economical and really works great). Slowly bring to just below a simmer. Add about 2 cups of brandy. Keep hot, but DO NOT BOIL. (This is when a slow-cooker really comes in handy.)

Salmon Nachos

If you are looking for a lighter appetizer, omit the beans—although they are quite tasty!

1. Prepare fresh salsa: In a small bowl, combine 2 tomatoes (chopped), 1/2 of a red onion (chopped), 3 tablespoons chopped fresh cilantro or parsley, the juice of one lime, 1 jalapeno (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Set aside. 

2. Preheat broiler. Rub one 1-pound fillet of wild-caught salmon with: 1/2 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon sea salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground ancho chile or aleppo chile, and 1/2 teaspoon garlic powder. Place on a baking sheet and broil about 10 minutes, or until cooked through. (This will depend on the thickness of your fish.) Cover with foil and let cool.

3. Prepare beans: In a small saucepan, add 1 tablespoon olive oil and 2 ounces finely chopped pancetta or bacon. Cook until just golden. Add 1/2 of a red onion (chopped), 2 cloves garlic (minced), a spicy chile pepper (chopped), 1 teaspoon ground ancho chile, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Cook until onions are translucent. Add one 15-ounce can of cannelini beans, one 15-ounce can of black beans, and 1/2 cup chicken broth or water. Bring to a simmer; cover. Cook about 15 minutes. Remove from heat and let cool.

4. Prepare about 2 or 3 cups of coarsely shredded green cabbage by thinly slicing it. Place in a bowl and cover with cold water and about 1/2 teaspoon kosher salt. Let stand about 30 minutes; drain.

5. Before assembling and serving, preheat oven to 375 F. Chop one avocado and add it to the salsa. On a large platter, layer lots of tortilla chips with about 1 pound sliced chihuahua or other Mexican melting cheese, the beans, and the salmon (broken into chunks). Bake for about 20 minutes or until cheese is melted. Top with shredded cabbage and salsa. Garnish with additional cilantro and parsley, if desired.

Fun with Pickles

Last week I found two cucumbers in my garden, desperately needing to be picked and used as soon as possible. Because my pickle-making experience is quite limited, I decided to use these cucumbers as a learning exercise. So I made two types of refrigerator pickles—one based on classic bread & butter and a spicy dill concoction. The results were delicious: crisp, bursting with flavor, and a bit addictive (which I think pickles should be).

Spicy Garlic Dill Pickle Spears

This recipe makes one quart.

1. In a medium nonreactive saucepan, stir together 2 cups white vinegar, 1/2 cup rice vinegar, 1/4 sherry vinegar, 1/4 cup sea salt, 1/8 cup sugar, 1 allspice, 2 cloves, 1 tablespoon mustard seeds, 1 bay leaf, 2 teaspoons coriander seeds, 2 tablespoon peppercorns. Heat and stir over medium heat until sugar and salt dissolves. Add 1 clove garlic, lightly mashed, and 2 or 3 chile peppers, halved if large (I used 1 serrano, 1 jalapeno, and 1 Thai chile). Let cool.

2. In a one-quart jar, arrange 1 or 2 cucumbers, cut into spears; 1 Italian roasting pepper, sliced; a small handful green tomatoes (optional), and 3 sprigs fresh dill. Pour cooled vinegar mixture into jar. Add additional white vinegar to fill jar. Refrigerate for 2 days before eating. 

Annie's Bread 'n' Butter Slices

This recipe makes one quart. You can vary the sweetness by adding more or less sugar.

1. In a medium saucepan, stir together 2 cups cider vinegar, 1 cup white vinegar, 1/2 cup rice vinegar, 2 cups sugar, 1 tablespoon sea salt, 1 tablespoon pink peppercorns, 1 teaspoon celery seeds, 1 teaspoon turmeric, and 2 teaspoons mustard seeds. Heat and stir over medium heat until sugar and salt dissolves. Let cool.

2. In a one-quart jar, arrange 1 or 2 cucumbers, sliced; 1 onion, sliced; and 1 green bell pepper, sliced. Pour cooled vinegar mixture into quart jar. Add equal amounts of cider vinegar and sugar to fill jar (you will need to heat the cider vinegar slightly to dissolve sugar). Refrigerate for 2 days before eating.

Experimenting with Meatballs

I have been really into meatballs lately. One of the things I love about them is that they are infinite in possibilities—they just require ground meat. This is a recipe I came up with when the only ground meat I had on hand was turkey (which is definitely not my favorite of ground meats).

Turkey-Mushroom-Bacon Meatballs

Downplay the smoky flavor in these meatballs by using pancetta or salt pork in place of the bacon. 

1. In a medium skillet, saute 3 slices of bacon (chopped) until brown and slightly crisp. Add 8 ounces cremini mushrooms (chopped); saute until the mushrooms lose their moisture and begin to brown. Add 1 or 2 tablespoons dry sherry; simmer for 2 minutes. Remove from heat; cool.

2. In a food processor, add 1/2 of a baguette (torn into bits), 1 clove garlic (chopped), 1/2 small onion, and the bacon-mushroom mixture. Cover and process until roughly smooth. Pour into a large bowl along with 1/2 cup buttermilk, l small egg (Cochin-sized eggs work perfectly. Lucky for me, 4 live right next door!), 1 teaspoon each olive oil, salt and, pepper, thyme, and cayenne pepper, and 1/4 cup grated gruyere cheese. Mix thoroughly using a wooden spoon. Add 1 pound ground turkey. Mix using hands until just incorporated. Form into 1 to 2 inch meatballs. 

3. Heat 2 tablespoons olive oil in a large skillet. Cook meatballs in batches in hot oil until golden brown on all sides. 

4. For sauce, in a large saucepan or Dutch oven, saute 1 small onion, minced, in 1/4 cup olive oil and a pinch of salt until translucent. Add 2 cloves of garlic, minced, and 1 teaspoon crushed red pepper; cook 2 minutes more. Stir in 4 cups chicken broth and 1/4 cup tomato paste. Simmer 5 minutes. Taste and adjust seasoning with salt, pepper, and/or sugar. Add meatballs and simmer for 20 minutes. Serve over hot, al dente linguine. 

Weeknight Dinner: Provencal Chicken Soup

This is a tasty—a nutritious—way to make use of a leftover roasted chicken (something I deal with quite often). It's perfect in the late summer or early fall, when most of these veggies can be found in the garden. For the best texture, toss the eggplant and zucchini in salt and let sit for 30-60 minutes to drain out excess moisture.

Provencal Chicken Soup
There are a lot of ingredients in this soup, so don't stress if you don't have all the same vegetables available—just use what you like and have on hand.

1. In a Dutch oven, saute 2 ounces of pancetta (finely chopped) in 1/4 cup olive oil until crispy. Add 1 large leek (chopped), 2 stalks celery (finely chopped), 1 carrot (finely chopped), 2 cloves garlic (minced), and 1 teaspoon cayenne pepper (or less if that's your style). Cook until the carrot is softened. Add 1/4 cup flour; cook and stir for 2 minutes. (Add additional oil if needed.) Add 1 cup white wine; bring to a boil and simmer for 2 minutes.

 
2. Add 3 large tomatoes, roughly chopped, and 2 tablespoons fish sauce. Bring to a boil then add 2 to 3 cups chicken stock. (Make the stock using the carcass from a roasted chicken: Simply place the carcass, 1 tablespoon salt, and some veggies, such as a carrots, onions, or celerys, in a stock pot with enough cold water to cover (about 8 cups). Bring to a boil then simmer for 45 minutes or so. You can do this while you prep the veggies for the soup. Or I suppose you could you high-quality canned chicken stock...)

3. Bring the soup to a boil, then add one 15-ounce can cannelini beans (drained), 1 zucchini and 1 eggplant (both chopped and salt-drained), 3 swiss chard leaves (julienned), and about 2 cups chopped cooked chicken. Bring back to a boil and cook until perfect, about 10 minutes. Add a good handful of chopped basil. Garnish with freshly grated Parmesan.

The Fall Camping Trip: Meatballs, Ribs, and the Duck that got Away

We began our camping trip by making delicious fresh apple with my parents' antique cider press. We even picked the apples. Now that's homemade! Heat it up with some brandy and spices and it's even tastier...

Hot Brandied Apple Cider

This toasty drink tasted marvelous on a chilly fall night. 

1. In a large saucepan, bring 1 gallon apple, 2 cinnamon sticks, 1 vanilla bean (split lengthwise), 8 allspice, 8 cloves, and 1 star anise to a boil. 

2. Remove from heat; add one bottle (750 mL) brandy. Keep warm, but

 DO NOT BOIL.

The camping feast began with 2 dips—both inspired by my garden. 

Roasted Green Tomato Salsa

The day before our camping trip, I noticed lots of green tomatoes in my garden that would never fully ripen with the upcoming cooler weather. This is how I decided to make use of the firm, green beauties. Here I am with my green and yellow tomatoes. Aren't they lovely?

1. Preheat oven to 450 F. Halve about 5 medium green tomatoes (I used a few different kinds: Pruden's purple, Brandywine, Super Italian Paste..)  and 2 sweet green peppers (seeded). Lay the tomatoes and peppers, skin side up, on a baking sheet lined with parchment paper. Drizzle, then rub them with olive oil and salt. Roast until soft and lightly browned (about 10 to 15 minutes); cool until easy to handle. Remove any loose skins. 

2. In a food proccessor, combine the roasted tomatoes and peppers, 2 cloves garlic (minced), 1 small vidalia onion, 2 green chiles (I used 1 serrano and 1 jalapeno from my garden), 1 medium yellow tomato, a good handful of cilantro, and the juice of 1 lime. Cover and process until almost smooth. Season to taste with salt and pepper.

Leek and Jalepeno Sour Cream Dip

I used a handful baby leeks from my garden for this dip. A large leek from the supermarket would work equally as well.

1. Clean and slice a good handful of small leeks or 1 large leek. (You should have about 2 cups, chopped.) Saute the leeks in 1/4 cup olive oil and 1/2 teaspoon salt.. After about 5 minutes, add two jalapenos, thinly sliced. Continue sauteing until lightly browned; cool.

2. In a small bowl, stir together the cooled leek mixture, 1 cup sour cream, 1/2 cup plain yogurt, 1/4 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Season to taste with salt, black pepper, and cayenne pepper. Chill for at least 30 minutes before serving.

Meat you can eat with your hands is essential for any camping trip. Cocktail meatballs and loin back ribs served us well during this outing.

Cocktail Meatballs

These are miniature versions of my classic meatballs. The recipe was inspired by the meatballs served every Friday night at the bar down the street. It shows you that inspiration can come from anywhere!

1. Preheat oven to 450 F. Line a large baking sheet with parchment paper; set aside. 

2. In a large bowl, stir together 1 pound ground chuck, 1 egg, 1 cup fresh bread crumbs, 1 teaspoon fish sauce, 1/2 cup grated parmesan cheese, 1/2 small onion (finely chopped), 1 clove garlic (minced), and 1/2 teaspoon each of salt, black pepper, oregano, thyme, basil, and cayenne pepper. Form into 1-inch balls; place on prepared baking sheet. Bake for 15 to 20 minutes, rotating balls occasionally, until golden brown and delicious-smelling.

3. For sauce, in a large saucepan, whisk together 1 cup tomato paste, 2 cups beef broth, 1 teaspoon oregano, and 1 cup red wine. Add water until thick, velvety consistency (about 2 cups). 

* May be prepped one day ahead at this point.

4. About 1 hour before serving (at campfire or on stovetop), bring sauce to a boil. Add meatballs to sauce and simmer about 45 minutes. Remove from heat; cool 15 minutes. Serve with toothpicks or 6-inch skewers.

Campfire Loin Back Ribs

Succulent and smoky, these tender ribs were a total hit—and gone in minutes!

1. One day ahead, rub ribs with a ground mixture of: 1 teaspoon whole cumin seeds, 1/2 of a dried ancho chile, 1/2 teaspoon celery seeds, 1 teaspoon annatto seeds, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 1 teaspoon salt, 1 teaspoon onion powder, one teaspoon garlic powder, and 1/4 cup brown sugar. Drizzle with olive oil. Rub in again. Cover and chill.

2. About 2 1/2 hours before serving, wrap ribs loosely in foil or in parchment paper and set on rack of a preheated grill or campfire. Grill, turning once or twice for 2 hours, being sure they are cooking at a nice, low temperature. Remove foil or parchment; place ribs directly on grill. Cook 30 minutes more, until sizzling and slightly golden. Cut apart and serve.

Bread is the perfect way to stave off hunger while camping. It tastes awesome when heated up over an open campfire.

Cherry Tomato Focaccia Bread

This beautious bread is practically like a pizza. If you don't normally make your own bread dough, purchase some from your local pizza place or bakery.

1. Place pizza stone in oven. Preheat to 500 F. Line a large baking sheet with parchment paper. Roll bread dough to a 10 to 12-inch circle. Carefully transfer dough onto prepared baking sheet. (folding the dough circle into quarters will be helpful.)

2. In a large frying pan, heat 1/4 cup olive oil. Add 2 to 3 cloves garlic, minced. Cook until almost golden. Add 3 to 4 cups assorted small tomatoes, 1/2 teaspoon salt, and 3 sprigs fresh oregano. Cook until thick and saucy. Season to taste with additional salt and black pepper; cool.

3. Poke bread dough all over with fingers. Spread sauce onto dough and into crevices. Sprinkle with 1/2 cup shredded gruyere cheese. Bake for 30 minutes, or until puffy and golden around edges.

The duck was intended to be the main event for our camping trip. Unfortunately, our favorite camping shelties, Phyllo and Svetlana, removed it from the spit and ate it when we had stepped away. I managed to find a piece of breast meat that they missed (I have no shame when it comes to food) and it sure was delicious!

The Duck

I cooked the duck on a spit over our campfire. As you can imagine, it takes a while to do this—about 6 hours. You can cut the time in half by cooking it on a smoker or by indirect grilling.

1. One day ahead, marinate the duck: In a medium bowl, stir together 2 cups dry white wine, 1/4 cup sherry vinegar, 2 tablespoons olive oil, 2 tablespoons fish sauce, 1 tablespoon each dried thyme and cracked rosemary (or a few sprigs of each fresh), and 1 tablespoon cracked black pepper. Place duck in a resealable plastic bag. Pour marinade over duck; seal bag and refrigerate.

2. Drain marinade from duck and discard. Place duck on a spit or breast-side-up on some parchment paper in a preheated smoker or grill. If on a spit, cook about 6 hours, rotating every 30 minutes or so. In a smoker or grill, allow to cook for about 2 hours, being sure that the fire is not burning the underside of the bird.