Tonight’s lasagne is another attempt at a white lasagne. Based partly on
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So I'm thinking about making an experimental lasagne this Sunday. I'd like to make a lasagne with duck meat (probably smoked breast, chopped fine), caramelized onions and a layer of mushroom Duxelles (probably porcini). But I can't decide about the cheese. I'll probably stay with Ricotta for the white layer, but for other cheese.....GM suggested ( Read more... )

Today was my first free Saturday in a while so I spent most of it puttering around the kitchen. We've been watching too much Alton Brown, so I made a pork wellington, and a cheese souffle. The pork wellington was ok, but underwhelming. I like the pork wrapped in sage and proscuitto better. The cheese soufflé was very good. I'm not certain it was a ( Read more... )