And of course, we ate very well. Halal Guys. Seriously, how can they give that much food at that quality and taste for $7?! We had bagels and lox at Russ & Daughters which was delicious, as you'd expect. We got arepas at Caracas (something I'll have to make), and I ate a falafel sandwich at Mamoun's. They still set the standard in my mind of what a falafel should be. On our last night we ate at Eataly. Eataly was a little overwhelming, a little pricy, and Birreria's brews didn't live up to my standard (full disclosure: I only tried one beer, but it was $10 and not even good enough for me to remember it's name. It was some kind of porter/stout thing...), but I did see one of the Master Chef judges at Birreria, so that was cool. Also, the Cremini Mushroom Lasagna that I had was incredible. Of course I had to make it myself. I succeeded.
I know it's been a while since I last posted, but in that time I bought a pasta maker (basically a fancy rolling pin) and I haven't bought boxed pasta since. Seriously, once you see how easy and delicious fresh homemade pasta is, you'll never want to buy it again. I had a training for work at Maggiano's Little Italy today and as I ate my lunch all I could think was that I should've brought my leftover Lasagna, because it would've been so much better!
(I apologize for a rather uninspired picture. I assure you that it tastes better than it looks!)
2 c. Flour (I do half All Purpose Flour and half Tipo 00 which is ground even finer than normal Flour, but I'm pretty sure I'm just wasting my money on Tipo 00)
1 tsp. Salt
4-5 tbsp. Cold Water
Mix the Flour with the Salt. Fold in the beaten Eggs. Add Water one tablespoon at a time until the dough completely sticks together without being wet and sticky on your hands. If it's too wet, add more Flour; too dry, add some Water. I've used these ratios for every kind of Pasta I've made so far and it's always great. For the Lasagna, I just flattened it into sheets (an 8 on my machine- so pretty thin). Since it's already soft and slightly wet unlike store-bought dry Pasta, I only cook it in boiling water for about 3 minutes.
Cremini Mushroom Lasagna
0.75 lb. Cremini Mushrooms
0.75 lb. Taleggio Cheese
~0.5 c. Olive Oil
Salt and Pepper
Chop the Shallots in a food processor and sauté in some Olive Oil with Salt and Pepper. Chop the Cremini Mushrooms in the food processor and add to the Shallots once the Shallots are soft. Add Olive Oil as needed to keep it from getting too dry. I don't think I used more than a 0.5 cups, but I didn't measure it. That's pretty much it. Cook the Lasagna Noodles and do thin layers of Pasta followed by thin layers of the Cremini Mushrooms. Top the final Noodle layer with shredded Parmesan Cheese and bake at 400 for about 20 minutes. I wanted an 8 layer Lasagna (remember: thin layers), but my baking sheet lent itself to 4 layers, so I doubled them up after I cut the Lasagna.
I had enough Noodles to make a second Lasagna, so I made a really simple one with Spinach and Ricotta Cheese.
Spinach and Ricotta Lasagna
1 lb. Frozen Chopped Spinach
20 oz. Ricotta Cheese
1 jar Pasta Sauce
I was feeling lazy, so I just used jarred Newman's Own Pasta Sauce. That being said, I sautéed the Shallots, added the Spinach, and cooked the Spinach until it was soft and wilted. I mixed this with the Ricotta Cheese and Salted and Peppered to taste. I did four layers of Noodles, filling, Noodles, and topped the final Noodle layer with the Pasta Sauce. It was also delicious, but I think I preferred the Cremini Mushroom Lasagna. Either way, they were both better than what you get at most Italian restaurants!