Okonomi-yaki!

Okonomi-yaki

pretty straight forward... but i made it from a premix! i dunno where to find mountain yam ...:(

to the premix, i added:

cabbage

green onions

zucchini

tempura flakes

bacon!

finished with kewpi mayo and okonomi-yaki sauce

it was alright. aha dunno if i'll make it again

yum lasagna

i made a lasagna! serves eight, takes a very long time to make. so this is a leisurely weekend food for sure, but it keeps for a long time so i packed some for leftovers for the rest of the week! oh just a tip, make it in one of those big disposable aluminum foil pans so you can get all the benefits of the many many layers this recipe makes

- adapted from tyler florence's ultimate lasagna

Ingredients

1 lb dried lasagna noodles

Extra-virgin olive oil

1½ lb ground beef

1½ lb ground Italian sausage

1 onion, chopped

2 cloves garlic, sliced

2 tbsp chopped fresh basil

¼ cup finely chopped Italian flat-leaf parsley

1 tbsp chopped oregano leaves

1 cup red wine

2 cans tomatoes (28-ounce) (recommended: San Marzano crushed)

3 tbsp heavy cream

3 tbsp sugar

1 qrt ricotta cheese (1 container)

1 eggs, lightly beaten

½ cup grated Parmesan

Kosher salt and freshly ground black pepper

1 lb mozzarella cheese, shredded

Grated Parmesan and mozzarella, for topping

Method

1.Preheat oven to 350 degrees F.

2. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

3. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. Drain meat.

4.In a food processor, combine the onion, garlic, basil, parsley, and oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the sugar.

5. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

6. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan.

7. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

success! the lasagna was a success, i'd definatly do it again

* http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-lasagna-recipe/index.html