Hey, just was wondering if anyone would be interested in checking out my secondary blog. It’s a food, cooking, travel blog with mainly scenic photos and delicious foods and recipes being posted or reblogged. I’ll gladly follow anyone else back who follows my other blog http://suchafunnyfunnyplace.tumblr.com/ It’s a better improvement over my main blog which will most likely be abandoned.
My Breakfast: Steamed rolls with berries, melted butter & cane sugar ; ice chicory with soy milk
Delicious Potato Lasagna
This is so delicious! Sorry my pictures aren’t so great here, I like to wait until nighttime to turn the oven on. If you’re growing zucchini (or any kind of summer squash) and tomatoes, I highly recommend this easy dish. My husband and I ate seconds and thirds.
This isn’t actually lasagna, there are no noodles, no tomato sauce or béchamel. This is so much easier than making a lasagna! It’s just sliced fresh vegetables, cheese and aromatics, including red potatoes, plum tomatoes, zucchini, mushrooms, garlic, shallots and fresh basil, parmesan and cheddar cheeses, and drizzled at the end with olive oil and white wine. The delicious “sauce” comes from the bubbling wine and aromatic ingredients.
To prevent the cheese from burning before all the veggies are cooked, cover the dish with parchment before baking. Twist the corners to get it to stay on, and cut a slit in the center to let the steam escape. I cook this until there’s no longer any bubbling liquid in the bottom of the dish.
Here is a word diagram of the layers in the casserole dish, I season with a little salt and pepper between layers. Butter the pan generously before adding vegetable slices:
Top layer: chopped shallots and grated cheeses
drizzle of olive oil and 3/4 cup white wine
sliced mushrooms (I used mini portabellas)
chopped garlic, basil, grated parmesan, & olive oil, salt and pepper (I call this the pesto layer)
sliced plum tomatoes
Bottom layer: peeled and sliced red potatoes, salt and pepper
buttered casserole dish
Once you have the layers assembled, before you put the cheese on top, press down on the whole thing gently with your hands. Add the rest of the chopped shallots and cheese. Cover with parchment with a vent cut into it. Bake at 375 for 35 minutes. Turn the oven down to 350 and bake an additional 15 minutes until most of the the liquid is absorbed. Yum!