Count Down: 1 Day
Sunday, November 19, 2006
Mushroom Lasagne Serves 4 to 6
1 ounce dried porcini or morels
Béchamel Sauce using 2 ½ cups of milk, 4½ tablespoons butter, 4½ tablespoons flour, salt and white pepper, 1/8, teaspoon grated nutmeg
1 pound Portobello mushrooms, stems removed and caps thinly sliced
¼ cup olive oil
4 tablespoons butter
1 pound white mushrooms, thinly sliced
1/3 cup chopped parsley
3 large garlic cloves, finely chopped
Salt and freshly milled pepper
1 pound instant lasagne, dried lasagne, or Egg pasta
¾ cup freshly grated Parmesan
Cover the porcini with 1 cup warm water and set aside to soak. Make the béchamel sauce Cook it in a double boiler over simmering water or over low heat along with the stems from the Portobello mushrooms. After 30 minutes, remove the stems. Strain the porcini and add the liquid to the sauce.
Coarsely chop the porcini. Heat half the oil and butter in a wide skillet over high heat. Add half the white mushrooms and sauté until they begin to colour around the edges and pepper, and remove them to a bowl. Repeat with the remaining mushrooms, including the porcini. Add any juices that collects to the sauce.
Butter a 9 x 12-inch baking dish. Cover with a layer of pasta, then with ½ cup béchamel sauce, one-fourth of the filling, and 2 tablespoons grated cheese. Repeat this layering until you have four layers of filling. Spread the final layer of pasta with the remaining sauce and cheese.
When ready to eat preheat the oven to 400°F. Cover the lasagne with foil and bake for 20 to 30 minutes or until heated through. Removed the foil and continue baking until browned in spots on top, 10 to 15 minutes more.
You can have this fragrant mushroom lasagne ready for baking in less than an hour if you use instant lasagne. I make only four layers of mushrooms with dried lasagne; with fresh, which is thinner, I prefer to make six.
1 ounce dried porcini or morels
Béchamel Sauce using 2 ½ cups of milk, 4½ tablespoons butter, 4½ tablespoons flour, salt and white pepper, 1/8, teaspoon grated nutmeg
1 pound Portobello mushrooms, stems removed and caps thinly sliced
¼ cup olive oil
4 tablespoons butter
1 pound white mushrooms, thinly sliced
1/3 cup chopped parsley
3 large garlic cloves, finely chopped
Salt and freshly milled pepper
1 pound instant lasagne, dried lasagne, or Egg pasta
¾ cup freshly grated Parmesan
Cover the porcini with 1 cup warm water and set aside to soak. Make the béchamel sauce Cook it in a double boiler over simmering water or over low heat along with the stems from the Portobello mushrooms. After 30 minutes, remove the stems. Strain the porcini and add the liquid to the sauce.
Coarsely chop the porcini. Heat half the oil and butter in a wide skillet over high heat. Add half the white mushrooms and sauté until they begin to colour around the edges and pepper, and remove them to a bowl. Repeat with the remaining mushrooms, including the porcini. Add any juices that collects to the sauce.
Butter a 9 x 12-inch baking dish. Cover with a layer of pasta, then with ½ cup béchamel sauce, one-fourth of the filling, and 2 tablespoons grated cheese. Repeat this layering until you have four layers of filling. Spread the final layer of pasta with the remaining sauce and cheese.
When ready to eat preheat the oven to 400°F. Cover the lasagne with foil and bake for 20 to 30 minutes or until heated through. Removed the foil and continue baking until browned in spots on top, 10 to 15 minutes more.
You can have this fragrant mushroom lasagne ready for baking in less than an hour if you use instant lasagne. I make only four layers of mushrooms with dried lasagne; with fresh, which is thinner, I prefer to make six.
Monday, November 06, 2006
Saturday, November 04, 2006
Bought my ticket to Bolivia TODAY!
December 25
5:15 AM drag ass out of bed to cab it to the airport
6:20 AM check in
1 hrs and 20 minutes of downing all available liquids before I board
7:40 AM Calgary, Alberta, Canada (my seat is over the engine to experience the full power of the jet and of course close to the bathroom)
3 hrs 50 minutes of non-stop flying time
2:30 PM Dallas, Texas, USA
3 hrs 50 minutes of sitting around in the Dallas airport observing things Texas size
4:00 PM Dallas, Texas, USA
2 hrs 45 minutes of non-stop flying time
7:45 PM Miami, Florida, USA
3 hrs 30 minutes of sitting around in the Miami airport
11:15 PM Miami, Florida, USA
6 hrs 20 minutes of non-stop flying time
December 26
6:35 AM La Paz, Bolivia
20 hrs 45 minutes of total travel time
I have 4 weeks before I reverse the travel itinerary on January 24:
La Paz, Bolivia to home
December 25
5:15 AM drag ass out of bed to cab it to the airport
6:20 AM check in
1 hrs and 20 minutes of downing all available liquids before I board
7:40 AM Calgary, Alberta, Canada (my seat is over the engine to experience the full power of the jet and of course close to the bathroom)
3 hrs 50 minutes of non-stop flying time
2:30 PM Dallas, Texas, USA
3 hrs 50 minutes of sitting around in the Dallas airport observing things Texas size
4:00 PM Dallas, Texas, USA
2 hrs 45 minutes of non-stop flying time
7:45 PM Miami, Florida, USA
3 hrs 30 minutes of sitting around in the Miami airport
11:15 PM Miami, Florida, USA
6 hrs 20 minutes of non-stop flying time
December 26
6:35 AM La Paz, Bolivia
20 hrs 45 minutes of total travel time
I have 4 weeks before I reverse the travel itinerary on January 24:
La Paz, Bolivia to home
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