1 hour ago
Monday, June 23, 2008
Chorizo and Kale Lasagne
So hey there, the lasagne I made up turned out quite well so I told you I'd give you the recipe if it was tasty. I don't really do recipes, or exact numbers, which is why I'm not a baker. I like to be creative even when I'm supposed to follow the recipe card--a little more of this and a little less of that. I'll tell you how I made it and you can go from there.
I got a ton of fresh herbs from my garden and veggies from the farmers market, which makes everything better. Start by carmelizing some garlic, onions and mushrooms in olive oil. Deglaze the pot with red wine. Then add crushed tomatoes, tomato sauce, tomato paste and hearty herbs (I used thyme, oregano and chives). Add your browned chorizo and simmer for an hour or so. Add your delicate herbs (I used flat leaf parsley and basil) and season, cook for a few more minutes and turn off the stove. Then, saute a big batch of kale in olive oil and add a splash of vinegar and season. All you have to do now is assemble--a bit of sauce on the bottom so the noodles don't stick to the pan, then noodles, sauce, kale and cheese. Repeat. Bake covered at 350 for 1/2 hour, don't forget to take the foil off the top and cook for another 15 minutes or until it's bubbly. Pretty darn easy.
I'd like to thank our chef and friend, Katie, for coming over last night and forcing me to make pate instead of buying it. It's so much less expensive and incredibly easy to make when you use a food processor instead of trying to press it through a tami, which is how I made it in France and I swore I'd never make it again. Pate is like cheese, I can't stop eating it--it's so good.