Me Cook Pretty One Day
Sep. 17th, 2008 12:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plumtreeblossomHere's a question for the many fine cooks on my f'list:
A good while back, I improvised a white lasagne with the ulterior motive of gaining the admiration of that shiny new tomato-hating boy who I'd just started dating,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
beowabbit. The lasagne was pleasant (and I think the boy took a shine to me), but the flavor was definitely on the bland side. Components, in addition to the pasta, included riccota, mozzella, parm/romano mixture, ground sweet Italian sausage, crimini mushrooms sauteed with onions, red bell pepper, garlic pesto and alfredo sauce (both sauces store-bought, but upscale). I might have thrown in whatever basil or oregano was on the shelf.
I want to try this again, but it needs more cowbell. I want it to have kick. I'm thinking increase the garlic, and maybe add white pepper (tell me if that's a bad idea), but what else? You can put almost anything in lasagne, but my creativity is a little more stunted in the kitchen than in the theatre. The only must-avoids are tomato and cilantro, but anything else is a Go. Any ideas for giving a white lasagne more attitude?
(BTW, no need to work around my own diet. I can eat anything so long as I control my own portions. The Wabbit, on the other hand, can eat the world if not stopped. :-)
A good while back, I improvised a white lasagne with the ulterior motive of gaining the admiration of that shiny new tomato-hating boy who I'd just started dating,
beowabbit. The lasagne was pleasant (and I think the boy took a shine to me), but the flavor was definitely on the bland side. Components, in addition to the pasta, included riccota, mozzella, parm/romano mixture, ground sweet Italian sausage, crimini mushrooms sauteed with onions, red bell pepper, garlic pesto and alfredo sauce (both sauces store-bought, but upscale). I might have thrown in whatever basil or oregano was on the shelf. I want to try this again, but it needs more cowbell. I want it to have kick. I'm thinking increase the garlic, and maybe add white pepper (tell me if that's a bad idea), but what else? You can put almost anything in lasagne, but my creativity is a little more stunted in the kitchen than in the theatre. The only must-avoids are tomato and cilantro, but anything else is a Go. Any ideas for giving a white lasagne more attitude?
(BTW, no need to work around my own diet. I can eat anything so long as I control my own portions. The Wabbit, on the other hand, can eat the world if not stopped. :-)
(no subject)
Date: 2008-09-17 07:11 pm (UTC)fresh basil.
bitter greens (arugu;a. etc)
more flavorful sausage -- chorizo, etc
ginger
(no subject)
Date: 2008-09-17 07:43 pm (UTC)