One Perfect Bite: easy.

Sunday, February 16, 2014

Ina's Sausage Lasagna

From the kitchen of One Perfect Bite...The birds returned to our hillside this morning and that's a sure sign that winter's nearly done with us. I listened to their song with a bit of melancholy because this is our last season in this house. We sold our home yesterday and made an offer on another that we hope will bring us as much enjoyment as we have known here. It has been a crazy couple of weeks that started with eye surgery and ended with prospective buyers traipsing through the house on days that would make even an ice queen blanch. It was a quick process, but as anyone who has sold a home can tell you, it was not easy. One of the things that I have missed was being able to cook with aromatics, especially onions and garlic. Both were pushed to the side in an attempt to keep the kitchen from smelling like a pizza parlor while the house was being shown. Tonight I extracted my revenge and cooked both with abandon using Ina Garten's wonderful recipe for sausage lasagna. This is one of those recipes that belongs in everyone's rotation. The sausage and goat cheese take this pasta favorite to a whole nother level and I know that your family will enjoy it. The recipe is self-explanatory, and like all of Ina's recipes, it works. This one has the added advantage of being easy to make. Do try it! Here is how her lasagna is made.

Saturday, June 1, 2013

Carrot Salad

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...There are so many excellent recipes for barbecue and summer grills, that I've decided not to muddy the waters, and, plan instead, to devote my energy to the sides and desserts that pull summer barbecues together. I wanted to start with this lovely carrot salad that has several things to commend it. To wit, it is easy, inexpensive and delicious. The recipe was developed by Bobby Flay and I think you'll enjoy this simple, colorful salad. It is made with large carrot coins that are dressed with a refreshing cumin-scented lemon dressing. It is important to make the dressing while the carrots cook. You'll want it ready to go once the carrots have been sliced and are still warm. The warm carrots better absorbed the dressing and the salad will be more flavorful if it dressed while it is hot. The salad can be served cold or at room temperature. I prefer room temperature. This is such a nice refreshing salad that I really hope all of you will give it a try. Here is how it's made.

Carrot Salad...from the kitchen of One Perfect Bite courtesy of Bobby Flay and The Food Network

Ingredients:
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/8 to 1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil. Add whole carrots and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
2) Whisk together lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in olive oil until emulsified and stir in parsley. Add warm cooked carrots and toss to combine. Serve cold or at room temperature. Yield: 4 to 6 servings.