17 hours ago
Thursday, March 26, 2009
Daring Bakers: Homemade Lasagna
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
I kinda broke the rules on this one. We were supposed to make handmade spinach lasagna noodles and pair it with a white (béchamel) sauce and optionally a ragu sauce. I've considered posting "dinner foods" on here before, but since I haven't yet, this wasn't going to be the first time. I did handmake my noodles, and I did use a white sauce. But they were chocolate noodles and the sauce was just mascarpone cheese. Unfortunately, the least tastey part of my lasagna was the pasta. It smelled and tasted chocolate-y right up until I boiled it, but once boiled it lost all flavor and just tasted like regular old pasta. I've had chocolate pasta before (from the Pike Place market, one of the best places on earth!), and it too only tasted like regular pasta after being boiled. So I wasn't really dissapointed, and I planned ahead knowing I'd need to compensate. Thus the feuillete layer (really just chocolate covered rice crispies, but why not use a French word!).
Well, at least I can cross "homemade pasta" off my list. Definately not doing it again, at least without a machine. All that rolling left my hands bruised and my arms sore!
Chocolate Pasta (replace 1/4 c flour with 1/4 c cocoa powder, and 1 T cinnamon, use 2 more eggs, and oh, yeah, don't put in spinach!)
Feuillete (cover rice crispies in melted chocolate and press thin between two sheets parchment paper)