Dayrecipe Food Community

Makes about 1 1/3 cups.

INGREDIENTS

What to drink: Hagafen 2002 Sauvignon Blanc, Napa Valley (kosher) or Brancott Vineyards 2002 Sauvignon Blanc, Marlborough, New Zealand.

Makes 8 servings.

INGREDIENTS

• 1/4cup olive oil
• 2medium onions, chopped
• 1 1/2pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
• 112-ounce russet potato, peeled, thinly sliced
• 4cups (or more) low-salt chicken broth
• 16-ounce bag baby spinach leaves
• 1 1/2cups coarsely chopped cilantro

DIRECTIONS Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

No-boil noodles cut down on the prep time.

Makes 8 servings.

INGREDIENTS

• 1pound mozzarella cheese, grated (about 4 cups packed)
• 115-ounce container ricotta cheese
• 1large egg
• 1 1/2cups grated parmesan cheese
• 3tablespoons olive oil
• 2cups chopped onions
• 1 1/2teaspoons fennel seeds
• 1 1/2pounds lean ground beef
• 21.5-ounce packets spaghetti sauce seasoning with mushroom flavors
• 128-ounce can crushed tomatoes with added puree
• 1cup canned low-salt chicken broth
• 1/2cup dry white wine9no-boil lasagna noodles (fromone 8-ounce package)
• 2cups (packed) fresh basil leaves

DIRECTIONS Preheat oven to 350°F. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.

Spoon 1 1/3 cups sauce over bottom of 13×9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.

Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.

Active time: 15 min Start to finish: 3 1/2 hr

Makes 1 (15- by 10- by 1-inch) focaccia loaf.

INGREDIENTS

• 1(1/4-oz) package active dry yeast
• 5cups unbleached all-purpose flour plus additional for kneading
• 1/4cup plus 3 tablespoons extra-virgin olive oil
• 1tablespoon finely chopped fresh rosemary
• 1teaspoon coarse sea saltspecial equipment:a standing electric mixer with paddle attachment and dough hook

DIRECTIONS Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Cooks’ note:
• If grains of coarse sea salt are very large, you may want to crush them slightly before sprinkling over focaccia.

Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaurant: 128 Cafe. The last time they were there they tried a delicious appetizer of crisp bread with roasted garlic, goat cheese and apple chutney.

Makes 8 Servings.

INGREDIENTS