Butter Chicken (Trattoria Sostanza)

Two versions here. I'll try both and see how they go. This is the re-creation from Salt & Wind. 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter (I like to use this Parmigiano Reggiano cream butter)
• 2 (4 to 6 ounce) boneless, skin-on chicken breasts
• kosher salt and Freshly ground black pepper
• 1/4 cup unbleached all-purpose flour can use rice flour to make it gluten free
• 4 medium garlic cloves smashed
• 1 medium lemon halved
• fresh Italian parsley leaves for garnish (optional)

Instructions

1. Heat the oven to 400°F and arrange a rack in the middle. Heat the olive oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium heat. Meanwhile, season the chicken with salt and freshly ground black pepper then dredge in flour and shake off the excess. When the butter foams, add the chicken, skin-side down, and cook until skin is golden, about 5 to 8 minutes.
2. Flip the chicken, skin-side up, then add the garlic cloves then transfer the pan to the oven and let it cook until the chicken is cooked through, about 10 minutes. Return the pan to the stovetop and cook over medium heat until the butter is brown, about 3 to 5 minutes more. Serve with a squeeze of lemon and, if desired, some fresh parsley. 

Another method from Cuisinovia (using all butter and no olive oil):

Ingredients

• 4 chicken breast fillets, with skin, no bones 
• ¾ cup all purpose flour
• 500 grams unsalted butter 
• 4 garlic cloves, peeled and left whole
• 2 lemons

Preheat oven to 220 C. Season the chicken fillets with salt and pepper on both sides. Dredge them in the flour and place them next the stove. Divide the butter in 8, roughly equal pieces. Put a large oven proof skillet, over medium heat. Add 2 pieces of the butter and let it melt. Add the garlic together with the chicken, skin side down. Let it cook, undisturbed, for 10 minutes. Add 2 more pieces of the butter and cook 5 minutes more. Add another piece of butter and transfer skillet in the preheated oven. Bake for 10 minutes. Transfer skillet back on the stove, turn the chicken over and add the remaining butter. Cook for 5 minutes more. Squeeze half a lemon over the chicken. Cut the remaining lemons in wedges and serve with the chicken

Cream Cheese Spice Cake with Penuche Frosting

Ingredients

• 1 1/2 cups salted butter , at room temperature (3 sticks)
• 8 ounces cream cheese , at room temperature
• 3 cups granulated sugar
• 6 eggs , at room temperature
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon vanilla extract
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground clove

Preparation:

1. Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not over mix. Pour into the prepared pan.
3. Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. 

For the frosting:
Ingredients

• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup half-and-half cream
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/3 cup chopped pecans (optional)

Preparation:

1. Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
2. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Magnolia Bakery Banana Pudding

My neighbor had loads of Magnolia Bakery Banana Pudding shipped in from NYC for her birthday. Lo and behold, they have published the recipe. I actually thought it got better after a day in the fridge and when I make it again, I will reduce the whipped cream by at least 1/2 cup and add more bananas and wafers. (The original recipe also calls for using a piping bag, which seems entirely unnecessary.)

Ingredients

• 1 can (14oz) sweetened condensed milk
• 1 1/2 cups cold water (filtered is best)
• 1 small box (3.4 oz.) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 1 box of Nilla Wafers (cookies)
• 4 medium bananas

Preparation:

1. In the bowl of an electric mixer, blend sweetened condensed milk and cold water until combined. Add pudding mix and blend on medium speed about 2 minutes. Transfer mixture to a small bowl, cover and refrigerate for at least 4 hours (or overnight).
2. After the pudding mixture has chilled and is very firm (at least 4 hours), beat cold whipping cream in the bowl of an electric mixer until the cream is fluffy and holds a stiff peak. Then, use a spatula to gently fold the pudding mixture into the whipped cream. Fold/stir just until the pudding is combined. 
3. Pour about 1/2 of the box of Nilla Wafers into a large bowl and break up each cookie in half or into a couple pieces.
4. Slice bananas, reserving a 1/2 of a banana (in the peel) to slice and add just before serving.
5. Begin assembly by adding a few broken cookies, a few slices of banana, and a layer of the pudding. Repeat with cookies, banana and pudding. Add a third layer if possible (depending on your dishes). Chill assembled desserts at least 30 minutes or up to 6 hours. Shortly before serving, add a garnish of a few broken cookies and a slice of banana.

Rhubarb and Ginger Oat Crumble

Another recipe from The Ginger Pig.

Ingredients
125g (4.5oz) chilled butter, diced
125g (4.5oz) plain flour
50g (2oz) ground almonds
50g (2oz) soft brown sugar
50g (2oz) rolled oats
700g (1lb 9oz) rhubarb, course strings removed
20g (3/4 oz) fresh ginger root, peeled and grated
50g (2oz) unrefined caster sugar

Preparation
Preheat oven to 180ºC/350ºF/GM4
Rub the butter and flour together in a bowl until the mixture resembles breadcrumbs. Add the ground almonds, sugar and oats and mix well.
Chop the rhubarb and place in an overproof dish with the ginger. Add 4 Tbsp of water, spring with the caster sugar, then evenly spoon the crumble mixture over the top.
Place the dish on a baking sheet and bake for 40 minutes, until golden and bubbling.

Serves 4. Add a bag of frozen berries when rhubarb is running low to make the recipe go farther.

Spanish Roast Chicken

This recipe was published in The Times and is also in the Ginger Pig cookbook. I used a smaller chicken and 2/3rds of the vegetables suggested.

Ingredients

• 1 tbsp olive oil
• 3kg good-quality chicken
• 1 tbsp sweet paprika
• Sea salt and freshly ground black pepper

      For the bed of vegetables

• 3 onions, peeled and cut into quarters
• 3 carrots, peeled and cut into quarters
• 3 large tomatoes, cut into quarters
• 2 red chillies, cut into quarters
• 2 garlic heads, cut in half horizontally
• 3 red peppers, deseeded and cut into chunks
• 2 bay leaves
• 2 thyme sprigs
• 2 tbsp balsamic vinegar
• 400ml white wine
• 300g black olives, stoned (optional)

Preparation

1. Preheat oven to 180ºC/350ºF/GM4.
2. Put all the ingredients for the bed of vegetables into a large lidded casserole dish. Mix well. 
3. Rub the chicken all over with the olive oil. Spring with the paprika and seasoning and rub these into the chicken, too. 
4. Place the chicken in the dish on top of the vegetables and cover with a tight-fitting lid. Place in the oven for 90 minutes, then remove the lid and cook for a further 20 mins to crisp up the skin. Serve with rice or pasta. 

Serves 6.

Aachener Printen

Ingredients

• 500 grams dark corn syrup
• 3 tablespoons water
• 10 grams potash
• 1 tablespoon rum
• 150 grams rock candy
• 100 grams sugar
• 60 grams candied orange peel, finely chopped
• 2 teaspoons cinnamon
• 2 teaspoons aniseed, ground
• 2 teaspoons coriander, ground
• 1 pinch cloves, ground
• 600 grams flour
• Some dark syrup and water

Method
In a saucepan over medium heat, stir together syrup and water until hot. Remove from heat and cool slightly. Dissolve the potash in the rum. Break the rock candy into very small pieces. Add all of the ingredients to a large mixing bowl and knead until dough forms. Wrap in plastic wrap and let dough rest for 5 days in a cool place. Preheat oven to 350 F. Grease baking sheets. On a lightly floured board, roll dough out to 1/4 inch thick and cut out 1-inch by 2-inch rectangles. Place cookies on prepared baking sheets, about 2 inches apart. Bake 15 minutes. Allow to cool for one minute on baking sheet and then remove to wire racks to cool completely. Glaze the cookies with a mixture of one part syrup to one part water. When dry, store in tins at room temperature.

Smoked Haddock, Creamed Leeks on Toast with Pickled Walnut

Another attempt at a re-creation. The Oxford & Cambridge Club had a club canapé on their dessert menu that I adored. Creamed smoked haddock on toast and topped with a pickled walnut. I've been trying to find something similar. This seems to come closest:

Ingredients

• 600g smoked haddock fillets
• 2 medium leeks
• 50g butter
• 200ml double cream
• 500ml whole milk
• 1 bay leaf
• 1 thyme stalk
• 6 peppercorns
• 1 tbsp freshly chopped chives
• 1/2 juice of lemon
• 4 slices of wholemeal bread for toast
• 2 pickled walnuts

Method

1. ​First poach the haddock
2. Heat the milk with the bay leaf, thyme and peppercorns in a large saucepan until almost boiling. Place the haddock fillets in to the milk and allow to simmer for 5 minutes. Remove from the heat and leave to one side.
3. For the leeks, remove the dark green end of the leeks and discard. Slice the remainder of the leeks length ways in half and then slice across so you have half moon shaped slices about 1 cm thick. Melt the butter in a pan and when foaming add the leeks and cook gently on a low to medium heat for around 10 minutes until very soft without the leeks browning at all. Season with salt and add the double cream. Reduce the cream by half on a medium to high heat then remove from the heat.
4. Remove the haddock from the milk and flake into the leeks. Add a couple of tablespoons of the poaching milk, the chopped chives, and some of the lemon juice, and gently fold the haddock in to the leeks. Adjust the seasoning, adding more lemon juice if required.
5. Serve on some toast with a slice or two of pickled walnut. Enjoy!

Here's another version: 

Ingredients:

• 450g smoked haddock fillets
• 4 banana shallots – 2 finely chopped & 2 in quarters
• 1 large leek – finely chopped
• 100ml white wine
• 300ml Rodda’s double cream
• Salt
• Black peppercorns
• Bunch of fresh chives
• 4 thick slices of Baker Tom’s sourdough bread
• 3-4 pickled walnuts

Method:

1. In a saucepan, pour in half a pint of Trewithen milk and bring to a simmer. Then place the smoked haddock fillets in the pan and poach, infusing with one bay leaf, a sprig of thyme, black peppercorns and two shallots in quarters.
2. When the fillets start to flake the fillets are cooked. Take the fillets out of the pan and off the heat, remove the skin and any bones and flake into pieces onto a separate plate.
3. In another pan, sauté two shallots and the leeks (finely chopped) in a little olive oil until soft.
4. Add the white wine and cook until the wine has evaporated.
5. Add the double cream and cook for 3-4 minutes. Then add the flaked haddock and fold the leeks and shallots into the flakes.
6. Add finely chopped chives and check the seasoning, you may not need any salt as the smoked haddock can be salty enough.
7. Toast the sourdough bread and then heap the leeks and haddock mixture on top.
8. Garnish with 2-3 slices of the drained pickled walnuts and serve.

I found smoked haddock (and haggis) at The Scottish Gourmet. 

Potato dauphinoise

The success from the last potato recipe from Great British Chefs led me to try their potato dauphinoise--a welcomed side at high table events.

Ingredients

• 400g of Maris Piper potatoes, peeled and finely sliced
• 200ml of double cream
• 2 pinches of ground nutmeg
• 300ml of whole milk
• 1 garlic clove, minced
• salt
• pepper

Method

1. To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
3. Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
4. Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
5. Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours
6. Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish.

Edit: English double cream is very difficult to find in the United States, and only after I made the recipe did I find some locally. When I used heavy cream instead (which has a lower fat content at 36% as opposed to 48%), the dish came out a little watery. If I had thought about it long enough, I would have left out the milk. (48% milkfat at 200mL and 3% at 300mL, gives a solution of ~21% milkfat in 500mL). The classic potato gratin from Fine Cooking is simpler and better suited to the American supermarket. (I plan to use a combination of the preparation method suggested in the two recipes.)

Ingredients

• 2 lb. Yukon Gold or russet potatoes, peeled
• 3 cups whipping or heavy cream
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• Generous pinch of freshly grated nutmeg
• 2 cloves garlic, peeled and smashed
• 3/4 cup finely shredded Gruyère, Emmental, or Comté

Preparation

1. Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
2. Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
3. When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.
4. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.

Doro Wat

Ingredients

• 2 ½ to 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons niter kibbeh
• OR Homemade Niter Kibbeh
• 2 tablespoons extra virgin olive oil
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 3 tablespoons butter
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 1/4 cup Ethiopian berbere
• 1 1/2 teaspoons salt
• 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
• 1 cup chicken stock
• 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep

Instructions

• Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
• Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
• Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
• Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
• Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
• Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.

Roasted Potatoes v.2

Version 2 comes from Great British Chefs. The lady who used to cook Sunday roasts for us during our trip to the Cotswolds always swore by Maris Piper potatoes. Since they aren't available here, I used Yukon Gold potatoes as the best approximation. This recipe turned out great. The takeaway from this version: briefly boil the potatoes and then toss them in a colander to loosen the flesh on the outside of the potatoes, then add them to a pan with already heated oil. 

1. Preheat the oven to 220°C/gas mark 8
2. Place the potatoes in a pan of cold water and bring to the boil. Cook until the potatoes are not cooked in the middle, but are starting to soften on the outside
3. Drain and leave the potatoes in the colander for 5 minutes so the steam can escape. Sprinkle over a little salt and lightly toss the potatoes so the edges break up slightly - this will result in nice crispy roasties
4. Pour 150ml of vegetable oil,or duck fat into a deep roasting tray and place in the oven for 10 minutes, until smoking hot
5. Remove the tray from the oven and spread the potatoes out in the tray, taking care not to splash yourself with hot oil
6. Roast for 45 minutes, turning the potatoes halfway to ensure they are nicely cooked all over. Remove from the oven and serve immediately

I didn't take a picture of my results because we ate them too quickly. 

Roasted Potatoes v. 1

For roasted potatoes, I prefer a crunchy outside and a soft inside. They were a staple for a Sunday roast. I'm trying a few different recipes to find the best method. This first version comes from the website 'Ricetta della Nonna'. The takeaway from this version is to soak the potatoes in cold water for 30 minutes before roasting.

1. Il consiglio è di scegliere patate a pasta gialla o a buccia rossa, oppure cuocere le patate novelle al forno, che danno sempre degli ottimi risultati.
2. Sbucciate le patate e lavatele, tagliatele a spicchi, quindi lasciatele in ammollo in acqua fredda per circa mezz’ora per eliminare l’eccesso di amido, che rende le patate troppo morbide e poco inclini a diventare croccanti.
3. Scolatele, asciugatele con un panno e disponetele in una teglia ben oliata. A questo punto unite l’aglio, il rosmarino lavato e asciugato, l’olio e il sale. Mescolatele bene con le mani e disponetele nella teglia in modo che non si sovrappongano.
4. Cuocete le patate al forno ventilato a 180 °C per circa 35 minuti, alzando la temperatura a 200 °C per gli ultimi 10 minuti, e girandole di tanto in tanto per dare a tutte le patate una cottura uniforme.

My first version was not as crunchy as I wanted it to be. Perhaps I should have used more oil. They were a good approximation of the kind of potatoes that I have had at Tavola Calda restaurants.

Italian Table Bread Version 1.0

Nick Stellino's Pasta Arrabiata

The other week on PBS, I saw Nick Stellino making pasta arrabiata, and I noticed that he did something differently than I normally do (and also noticed that he has an awesome watch collection based on what he wears in the episodes). I made a batch his way and liked the result; the key was not mincing the garlic.

Ingredients

• red pepper flakes
• garlic (chopped into chunks--not minced--this was the key)
• flat-leaf parsley
• passata
• chicken stock
• Romano cheese
• pasta cooked 3/4 of the way

Directions

1. Heat a skillet with olive oil. Add in red pepper flakes and sliced garlic (this size allows the garlic to soften rather than burn. When the garlic is just turning slightly golden, add in chopped parsley and fry for a few seconds. 
2. When the parlsey has fried it will lower the temperature of the oil. Add in the passata and chicken stock so that the sauce is soupy. Combine thoroughly, then add in the pasta and cook until al dente. The sauce will thicken to coat the pasta. 
3. Add Romano cheese and serve with a garnish of chopped parsley. 

Yeast Conversions

When I was making some Italian pane commune the other week, I needed to make some conversions with the yeast I was using (brewer's yeast). I found this site and used it as a guide.

In short: 1 cube of fresh brewer's yeast (lievito di birra fresco)  is approximately 25g and the equivalent amount of dry brewer's yeast is (lievito di birra secco) ~7g. Their standard rule of thumb: divide by 3 (or 3.29, if one wants to be exact). Recipes calling for lievito madre require a sourdough starter (water-flour mixture). The brewer's yeast sold in health food stores is no longer active and unsuitable for baking. I found European brewer's yeast in 6g packets at a store for home brewing and distilling.

Aranciata Rossa Cocktail

I've discovered more than one cocktail from CBS Saturday Morning, and I've been using Cappelletti lately and even had some Rossa Pelegrino in the fridge. Another take on the Spritz; I didn't bother to buy Amara Rossa.

Ingredients

• 3 oz. Prosecco Extra Dry (or Brut)  
• 1 1/2 oz. of Capelletti Aperitivo Speciale (drier than Aperol)
• 1/2 oz. Amara Rossa, an amaro made primarily from bitter oranges
• Top with San Pellegrino Aranciata Rossa soda

Directions

Add all ingredients to an over-sized wine glass with ice and stir. Add a twist of Bitter Orange peel to complete each one.

Here are a few other Cappelletti recipes that caught my eye: https://www.foodandwine.com/cocktails-spirits/cappelletti-spring-aperitif-cocktails. The rest of Jonathan Benno's menu can be found here.

Abbacchio scottadito

I'm missing my trip to Italy this year, so I'm making my own culinary journey. I found some lamp chops at a good price the other day and decided to try to make scottadito.

Ingredients

• lamp chops
• white wine
• fresh thyme
• clove of garlic
• olive oil

Preparation

1. Iniziate a sfogliare il timo e schiacciate l’aglio. 
2. Mescolate il trito di erbe aromatiche con 3 cucchiai d’olio d’oliva e al vino bianco. Si creerà così una sorta di marinatura abbastanza leggera, nella quale mettere l’abbacchio (utilizzate una pirofila, preferibilmente in “cotto”. In questo caso il consiglio è di preferire una marinatura tanto più lunga quanto vogliate “ammorbidire” il gusto dell’abbacchio scottadito. In linea di massima si possono impiegare appena 30 minuti per ottenere un risultato piuttosto soddisfacente al palato.)
3. Una volta terminata la marinatura, rimuovete le costolette dalla pirofila. Scolate il liquido e asciugate la carne con l’aiuto di un canovaccio pulito oppure con delle classica carta assorbente da cucina. Scaldate molto bene una piastra o una griglia e cuoceteci sopra l’abbacchio scottadito cinque minuti per lato, facendo attenzione a che non risultino eccessivamente bruciacchiate. 
4. Una volta pronto, servite l’abbacchio scottadito immediatamente.

Chicken Supreme

No picture of the final product; I don't know how one would dress this dish up enough to make it picture-worthy, so here's a ceramic chicken instead. The dinner is, however, a good childhood memory for me, and I decided to make a batch--some 25 years since I last had it. (Though now in my older age I realise how caloric and relatively expensive it is to make for a weekday family dinner.) It's super simple and a hit every time.

Ingredients

• 8 chicken breast halves (boneless, skinless)
• 8 strips bacon
• 1 cup sour cream
• 1 can/10 3/4 ounces cream of mushroom soup (condensed)
• 1 jar dried beef
• Black pepper to taste

Preparation

1. Preheat oven to 300F (150C/GM2)
2. Wrap 1 strip of bacon around a chicken breast half; repeat with the remaining halves.
3. Line a large lightly buttered casserole or baking dish with the cut up chipped beef.
4. Place the 8 chicken breast halves on the chipped beef.
5. In a bowl combine sour cream and soup until well blended; pour over the chicken. Sprinkle lightly with freshly ground black pepper.
6. Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
7. Serve over white rice.

Quick Lasagna

We've had to make some quick meals lately and it's easy to make a lot of lasagna in a hurry and freeze it for future use.

Ingredients

• 1 lb. lean ground beef 
• 4 c. tomato-basil pasta sauce 
• 6 uncooked lasagna noodles 
• 1 (15-ounce) container ricotta cheese 
• 2 1/2 c. (10 oz.) shredded mozzarella cheese 
• 1/4 c. hot water

Preparation

1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Lamb Ragu

This quick and easy recipe from the NYTimes is spot on. And I couldn't agree more: don't skip the anchovies; they add a richness not a fishiness.

Ingredients

• 2  Tbsp olive oil, plus more for drizzling
• 1  medium yellow onion, finely chopped
• 4  garlic cloves, finely chopped
•  Kosher salt and black pepper
•  Pinch of red-pepper flakes (optional)
• 2  anchovy fillets (optional)
• 2  Tbsp tomato paste
• 1  lb. ground lamb
• 1  (28-oz) can crushed tomatoes
• 12  oz. cooked pasta, noodles or tubes, for serving
•  A good hunk of Parmesan or pecorino, for serving
•  A small handful of marjoram, oregano or thyme, for serving (optional)

Preparation

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
2. Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
3. Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
4. Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
5. Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.