Saturday Beefcake

The month of May was a month of memorable times and people: it was a month of life and death issues for more than one reason. Pictured above is the Firefighter Calendar's Man for the merry month, Anthony Crociata. Another fine man with an Italian surname the translation of which is Crusade. In honour of that a recipe based on Anna Muffoletto's Zucchine in Agrodolce along with a recipe for vegetarian lasagne from Almost Vegetarian, a guaranteed hit whenever it is served. Well, try not to serve it in the middle of the night, because 'hit' might then take on a different meaning. In spite of the title of this weekly feature, it often includes non beef recipes, because the beef isn't always on the dinner table. At any rate today's post is now honoured with light and tasty fare as well as one studly firefighter. Comfort Food.

Zucchine in Agrodolce

Olive Oil
Garlic, 3 cloves crushed
Zucchine, 4 medium thinly sliced (can be substituted with any variety of Summer squash)
Pine Nuts
Dried Currants or Golden Sultan Raisins, softened in water and drained
Wine Vinegar or Balsamic
salt, pepper, water or vegetabel broth

1. Saute the crushed garlic in the olive oil.
2. Add the squash and saute on both sides until golden.
3. Sprinkle with pine nuts (about three large spoonfuls) and dried currants (two large spoonfuls), salt and pepper and let simmer for 2 or 3 minutes.
4. Mix a large spoonful of the vinegar in a 1/4 cup of water/broth and pour into skillet.
5. Cover and simmer over very low heat for about ten minutes.
6. Discard garlic and serve at room temperature.
(4 servings)


Lasagne al Forno (Frutta e Verdura)

based on Diana Shaw's recipe in Almost Vegetarian

Dried apricots (250 grams)
Fresh Spinach (500 grams)
Carrots (8 peeled in thin slices)
Fresh Orange Juice (1/2 cup)
Bay Leaf
Ricotta Cheese (500 grams)
Grated Imported Cheese (750 grams)
Pinch Grated Nutmeg
Extra Virgin Olive Oil
Onion, small white minced
Large Egg
Lasagne (250 grams)

Lemon Sauce

(basically, a bechamel sauce with lemon zest)

Unsalted butter
All-purpose Flour
Milk, 1/2 litre
Lemon Zest
Grated Nutmeg

1. Put the apricots in a saucepan, cover them with water, simmer and then cover. Simmer for about 40 minutes.
2. Chop the spinach and cook it in a large saucepan until it's bright green (4 minutes or so)
3. Combine the carrots with the orange juice and bay leaf. Cook over high heat bring to a boil, turn the heat down and simmer until the carrots are very soft. Drain the liquid, discard the bay leaf and puree in a blender or food processor.
4. Mix 1/2 of the ricotta, half the grated cheese with the carrot puree with a pinch of nutmeg.
5. Drain the apricots and puree them. Stir them into carrot mixture and set aside.
6. Saute the onion in the olive oil until soft and translucent (7 minutes or so).
7. Transfer the onion to another mixing bowl, add spincah, egg and the remaining cheeses (ricotta & grated)
8. Oven should be heated to 400F. If the lasagne need to be cooked, do so. If they are fresh no need to cook them. It is best to used either freshly made or cooked. The boxed kind that need no cooking don't seem to be right for this recipe.
9. Use a square pan (8x8) and place a layer of lasagne on the bottom. Spread the carrot mixture on top and then another layer of lasagne. Spread the spinach mixture over that. Top with another layer of lasagne.
10. Cover with foil and bake for 45 minutes.
11. In the meantime, make the lemon sauce. Melt the unsalted butter in a saucepan over low heat and stir in the flour and continue to stir until they are blended and turn golden (about 3 minutes). Stirring, steadily pour in the milk and bring to a boil over medium heat. Lower the heat a little and stir until thickened (about ten minutes). Add lemon zest and blend well.
12. After the lasagne has set outside the oven for about ten minutes. Serve with generous helping of hot Lemon Sauce.
13. There are six servings or for three people needing some comfort.