Lasagna Bolognese

Christmas guest from China
Lasagne is a collated noodle dish.

My perfect lasagne would be straightforward al denté noodles framed with luscious sauce, just as lightning, seen against extravagantly swirling deep blue and grey clouds, is both dramatic and simple.

This recipe is not that, but it is luscious, subtle, to remember, to repeat.

As Christmas 2012 dinner, it is especially memorable because we shared it with an unexpected and charming guest.

Cheese Grits, Japanese Style?

I was surprised to hear that my sister-in-law, who has traveled far and wide, has never eaten grits. This post is dedicated to her!

Grits are traditionally served in the U.S. South, east of the Mississippi River. Grits were first made with our American native corn by the indigenous American Indians of the region to preserve corn over the year from harvest to harvest. Grits are produced by treating corn kernels with an alkaline bath to remove the tough skins of the kernels, then dried and coarsely ground. The resulting product is made into a porridge and served for breakfast or as a side dish.

And they are very bland, but have texture. One can take a Japanese donburi idea to make a wonderful breakfast or light meal by adding toppings of your choice: cheese, grebenes, okra pickles, chipoltle Tabasco sauce

Ginkgo Nut Bleu Cheese Bites

Yesterday, under a sunny sky with golden ginkgo leaves raining down on me, I gathered yet another bucket of ginkgo nuts. Yes, we have several hundred. It must be my squirrel genes! Thanksgiving is coming up so I have been thinking about appetizers to bring to holiday dinners. Hostess gifts! Crackers are good: they can be served immediately or saved to enjoy later. I thought of cheese crackers with ginkgo nuts and found a few recipes which inspired me to try a version of my own.

Breaking the Fast

BlintzesI just posted about kreplach, a sort of dumpling—a filling wrapped with dough—and this post includes a recipe for another kind of wrapped food: blintzes! Like the dough for kreplach, the wrapper for blintzes is also made with flour and eggs, but it’s formed in a completely different way. The wrapper is a crepe, a sort of thin eggy pancake!