EF Recipes

Filler:
1/4 Stick Unsalted Butter
1 LB Sliced Button Mushrooms
4 Cloves Garlic, Chopped
16 oz Artichoke Hearts, Chopped
1 Cup Dry Vermouth

Bechamel:
5 TB Butter
5 TB Flour
5 Cups Whole Milk
8 Oz Parmesan Cheese (Shredded, not grated)
1/4 TSP Freshly Ground Nutmeg

Other Necessities:
9 OZ Package No-Boil Lasagna Noodles
1 LB Shredded Mozzarella Cheese

Saute sliced mushrooms in 1/4 stick of butter on medium heat until mushrooms give up their liquid.
Add artichokes and 1 cup vermouth, and continue cooking on medium until the the vermouth evaporates, approximately 10 minutes.
Add salt and pepper to taste.

Melt 5TB butter in a sauce pan over medium heat, and whisk in 5TB flour.
Continue whisking for 60 seconds, to cook the raw flavor out of the roux.
Whisk in milk, 1 cup at a time, then continue to whisk occasionally.
When mixture is ready to season, it will have thickened enough to coat the back of a spoon.
Add 4 oz parmesan cheese, 1/4 tsp freshly grated nutmeg, and salt and pepper to taste.

In a 13×9 pan, spread a small amount of the bechamel mixture, to coat.
Add a layer of noodles, then a quarter of the vegetable filler.
Top with 1/4 of the remaining bechamel mixture, and 1 oz parmesan cheese.
Repeat the last two steps until you are out of noodles, bechamel, filler, and cheese.
Top lasagna with 1 LB Mozzarella cheese.
Cover lasagna with foil.

Preheat oven to 350F, and bake for 1 hour.
Remove aluminum foil and increase temperature to 425F.
Bake for another 10 minutes, or until the cheese obtains a golden crust.

Ingredients:

1 lb boneless skinless chicken thighs, cut into 1″ cubes
1 c soy sauce
1 c xiaosing cooking wine
1 tbsp ginger, grated
2 tbsp cornstarch
1 tbsp water
2 tbsp vegetable or soybean oil
8-10 dried red chiles
1 tbsp minced garlic
1 tbsp chili oil (or more to taste)
1 tbsp xiaosing cooking wine
2 red bell peppers, cut into 3/4″ squares
1 lb zucchini, cut into 3/4″ cubes
1/2 c shelled, skinned peanuts
1 tbsp toasted sesame oil
1 bunch green onions, whites only, chopped

Directions:

Stir together soy sauce, ginger, and the cup of cooking wine.  Pour 1 cup of the mixture over the cubed chicken thighs, allow to marinate overnight.  Reserve remaining marinade.

Combine 2 tbsp cornstarch with 1 tbsp cool water, stir until completely combined.  Pour starch mixture into the reserved marinade, set aside.

Bring a large pot of salted water to a boil on the stovetop.  Boil zucchini and bell peppers rapidly until just al dente and bright in color.  (Zucchini should not yet be translucent.)  Drain and immediately rinse with cold water.  Set aside.

Preheat a large skillet over high heat.  Add 1 tbsp vegetable or soybean oil and 8-10 dried chiles, to taste.  Toss lightly until the peppers turn almost black.  Remove from pan and set aside.

Turn heat down to medium high, add chili oil and garlic, stirring vigorously to prevent burning.  Add marinated chicken and cook until well done, stirring constantly.  Add the tablespoon of xiaosing cooking wine as the meat is cooking.

Add the blanched vegetables to the pan.  Stir the marinade and corn starch mixture together thoroughly and pour over vegetables.  Raise the heat to high, the sauce should begin to bubble and thicken.  Add the peanuts, chiles, sesame oil, and green onions, and toss until heated through.

Serve with steamed rice.

Bechamel Sauce:
4 TB Unsalted Butter
4 TB Flour
4 Cups Whole Milk
1/2 tsp ground nutmeg
1/2 cup grated parmesan

Other ingredients:
2 Boneless, Skinless Chicken Breasts (or thighs), cut into cubes
8 oz fresh mushrooms
12 oz frozen artichokes, thawed
2 TB lemon juice
1 clove garlic, finely chopped.
Olive Oil
2 TB Unsalted Butter
1/2 cup mozzarella cheese
8 oz Cut Fettuccine

On medium-high heat, melt 4 TB butter and whisk in 4 TB flour. Whisk for 60 seconds, then add milk 1 cup at a time, stirring until smooth with each cup added. Once all of the milk is in, stir in 1/2 teaspoon of freshly ground nutmeg. Bring heat to high and continue whisking until it begins to thicken and will coat the back of a spoon. Whisk in the parmesan.

Drizzle olive oil to coat the bottom of a skillet, and saute the chicken on high until cooked through. Remove the chicken, and add it to the bechamel sauce.

Add 2 TB butter and 1 TB olive oil to the skillet, then add artichokes, mushrooms, and garlic. Saute until the artichokes are tender, and the mushrooms have given up their juice.

When it happens, you’ll know what I mean. When this happens, add the lemon juice and saute for another minute. Add the mixture to the bechamel sauce.

Cook your cut fettuccine noodles until al dente, drain, then combine with the bechamel mixture, and spoon into an 8×8 pyrex dish. Sprinkle 1/2 cup of mozzarella cheese on top, cover with aluminum foil, and bake in a 350 degree oven for 30 minutes.

After 30 minutes, uncover and turn oven up to 450 degrees. Bake for another 10 minutes, then remove and allow to rest for 10-15 minutes before serving.

2 Cans Coconut Milk
1 Boneless Skinless Chicken Breast, Sliced Into Small Pieces
4 Cups Chicken Broth
4 OZ Panang Curry Paste
1 TB Creamy Peanut Butter
4 OZ Rice Noodles
2 Whole Carrots, diced
10 Shitake Mushrooms, Stems Removed, Sliced 1/4″ Thick.
3 TB Soy Sauce, Or To Taste

In a stock pot, add the coconut milk and curry paste, mixing thoroughly and bring to a boil.
Add chicken, chicken broth, soy sauce, carrots and mushrooms, and let simmer for 20 minutes.
While this is cooking, prepare your rice noodles by soaking them in hot water per the package’s instructions, usually 10 minutes.
Cut rice noodles into 2″ lengths and add to stock pot.
Add peanut butter, stir, and serve.

You can add diced Thai chilies to kick this up to Thai Hot if you so desire.