I don’t get seasonal food people. My stomach’s desires are completely disconnected from the weather. I’ll smash a good lasagna any time of the year.
Same thing for time of the day. I’ve eaten leftover lasagna for breakfast. Wife thinks that’s a crime that almost deserves jail time.
Spaghetti and lasagna are always better the next day. There’s a reason I don’t remember. Something about the meat hitting peak flavor after a day.
Also have lasagna as the best dish to cook for an aggrieved friend.
Any time is a good time for a big heavy baked dish. (I’m fat.)
Seasonality of food should mainly be about availability and freshness of ingredients.
Yeah, I find that to be the case as well. If I would have it for dinner the next day, that would be fine. But for breakfast I get an eyeroll.
Yeah, that’s a legit concern in general. But the quality of classic lasagna components is pretty constant year round.
Just turn it into a frittata.
What does your wife think about cold pizza for breakfast?
Same. I don’t do cold pizza, though. Throwing it in the oven is NBD and much more satisfying to eat.
ATK has a very good vegetable lasagna too. No-cook sauces. I subbed fresh pasta in place of the no-boil stuff and most of the labor is cutting stuff into cubes and then driving off moisture. Haven’t made it for years, but it’s as good or better than a lot of meat based recipes out there. The recipe calls for 7 minutes of browning for the vegetables, but I actively stirred mine for closer to 40 (fresh picked, supermarket zucc’s have way less moisture and could go for less, but probably still longer than 7 minutes). Flavor is intense, but it’s a bit of work and very good.
Cliffs on how to get the moisture out the veggies? I think that’s the Achilles heel of all vegetable lasagna.
Cast iron, medium high heat, near constant stirring, and time. Zapping the eggplant in the microvawe helps a lot too, then I add it to the zucchini and squash and let the cast iron do its thing.
Thanks. Maybe I’ll give it a go.
Pro tip: Stab your eggplant a few times before roasting and it won’t blow up in your face as you try to get it from the oven/bbq to the counter.
Salt in advance in a colander over the sink.
Wrong recipe. Eggplant bhartta is the one where I do eggplant bombs.
I’d never make that. I’ve got a place I can get take out from that makes a really good one. Price point is reasonable enough that it’s not worth the effort for me to try to recreate it. However, I probably could make it healthier. They’re a little heavy-handed with the butter and oil in general.
https://twitter.com/chefjoseandres/status/1546655839292833792?s=20&t=M5agYrscnC0Lo1kBu5hdkw
https://twitter.com/joeybagovdonuts/status/1546297079290626050?s=20&t=M5agYrscnC0Lo1kBu5hdkw
Honestly, perfection is somewhere between 1 and 2, but 1 is just a bit too underdone for me.
4 is an abomination.
Those pictures suck. Preferred final temp depends on the cut.
I could eat 4 or even 5 if I diced it up and put it on a taco with some pico and other toppings.
No Deansteak Tuna option?!