Pasticcio

This is a wonderful pasticcio recipe from this blog: http://whippedtheblog.com

Here:

I made this with one pound of ground beef instead of two - and used ground beef from the local farmers market to try it out. I also used two diced garden tomatoes instead of a can. The pasticcio was delicious - especially the bechamel sauce.

Pasticcio

Meat Sauce:
1 T butter
2 lbs. ground beef
1 small onion, chopped finely
1 clove garlic
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon dried greek oregano
and/or fresh chopped parsley
1/2 cup white wine
1 can (14oz) diced tomatoes
1 small can tomato paste
2 egg whites

Bechamel Sauce:
1/2 cup butter
3/4 cup flour
4 cups hot milk
salt and pepper
nutmeg
1 cup grated cheese
2 eggs and 2 egg yolks

Noodles:
1 lb. pasticcio (macaroni) noodles
1 T salt
2 T butter
1 cup grated cheese

For the Meat Sauce:
Heat butter in pan and saute the onions, garlic and meat until browned. Add remaining ingredients except egg whites. Be generous with the spices and taste regularly. Be sure there is enough salt to bring out the flavor. I always add quite a bit more than the recipe calls for. Let the sauce simmer for 10-15 minutes. Turn off and stir until slightly cooled. Stir in egg whites. (Save the yolks for the bechamel.) You do not want the sauce so hot that it cookes the egg whites immediately. They should be incorporated.

For the Bechamel:
Melt butter in heavy saucepan. Add the flour and whisk for about 1 minute. Add the milk all at once and whisk until sauce is thickened and smooth. I usually heat the milk in another pan or in the microwave before adding. That and a quality, even heating sauce pan help make the best sauce. Add salt, pepper and nutmeg to taste. I add quite a healthy dose of each, probably at least 1/2-1 teaspoon. Remove from heat and stir in eggs and cheese. A sharper white cheese works well like Parmesan or Asagio. I do not think Mozzarella has enough flavor.

For the noodles:
Bring water to a boil with salt. Cook noodles until tender but slightly firm. Drain very well and return to pan. Stir in butter.

Asssembly:
Preheat oven to 350 degrees. Butter a large, deep pan (lasagna pan works well). You can see by the amount of ingredients you have, this makes a large dish and serves at least 8 people.

Put half the noodles in the pan and sprinkle with 1/2 cup of cheese. Top the noodles with the meat sauce. Place the rest of the noodles on the meat sauce. Pour the bechamel over the top. Sprinkle on the remaining 1/2 cup cheese. Some of the noodles will be sticking through the top which is good because they get brown and crunchy in the oven. Bake for approximatley 1 hour or until top is lightly browned. Remove from the oven and let sit at least 15 minutes before cutting and serving.

Caramelized Green Beens

This is a Martha Stewart Recipe from here:

http://www.marthastewart.com/recipe/caramelized-green-beans-with-pine-nuts?

Serves 4

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 pounds green beans, stem ends removed
• 2 tablespoons pine nuts
• Coarse salt and ground pepper

Directions

1. In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Add pine nuts; cook until nuts are toasted, 5 minutes. Season with salt and pepper.

Quick ravioli with balsamic brown better

This is from Giada here:

Ingredients

• 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
• 6 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped walnuts
• 1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve 

Blueberry Scones to try

This Recipe is from averagebetty.com here:

Ingredients for Buttermilk Blueberry 

Scones: 

2 cups all-purpose flour 

6 tbsp salted butter 

1/3 cup sugar 

2 tsp baking powder 

1/4 tsp baking soda 

1/4 tsp salt 

1/2 tsp vanilla 

1 egg 

2/3 cup buttermilk 

1 cup blueberries (frozen or fresh) 

For tops:

2-3 tbsp buttermilk 

1 tsp sugar 

Directions: 

 1. In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda and salt. 

 2. Cut stick of butter into pieces.  Add butter pieces to dry mixture.  Using a pastry cutter 

or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. 

 3. In a separate bowl combine egg, 2/3 cup buttermilk and vanilla. 

 4. Add blueberries to dry mixture.  Carefully coat blueberries with dry mixture.  

 5. Create a well in the center of mixture.  Add buttermilk mixture all at once to the well. 

 6. Carefully combine, just until moistened.  Pour mixture onto board. 

 7. Spray hands with cooking oil.  This will keep the dough from sticking to your hands 

when patting out the dough. 

 8. Cut into shapes and place on a baking sheet. 

 9. Brush tops with buttermilk and sprinkle with sugar. 

 10. Bake in a preheated 400(F) oven for 12-14 minutes until golden brown. 

Delicious warm or at room temperature.  

Makes 10 - 12 scones.  

Store in an airtight container for 3 days.