Thursday, April 17, 2008

Squinty McSquinterson of the Squintyville McSquinties

It is bright outside.
Squinting. It gives you teh eyewrinklz.
I can't find my sunglasses.
So I bought a new pair at Burlington Coat Factory.
For $10!
I don't think they are quite gay enough ... but what can one expect from the Factory?

Here's a photo:


No comments about the hair. I've been trying to go for a longer 70s shaggy look .. and it's just not working. OK. That's not entirely true. It's not working on days when I put absolutely no effort into the hair beyond washing, conditioning, combing, and putting on a hat.

Back to the sunglasses. I think they need more *sparkle*.

In other news, a few days ago, I sent Y a recipe from the WaPo for a matzoh lasagna. Now, it seems I've been volunteered to make it for a Passover Seder we are going to on Saturday. Here's the recipe (linked above as well):

Matzoh Lasagna

Ingredients

Greens-Ricotta Filling
Approximately 2 bunches of arugula or spinach, thoroughly washed, stemmed and spun dry

3-5 garlic cloves, thinly sliced
1-3 tablespoons olive oil

Heat of chiles: 1/2 fresh red chile of choice, seeded, or 1/2 teaspoon red pepper flakes

1/4 cup pine nuts or walnuts (optional)
Salt and pepper to taste

Note: This yields about 1 cup pesto, which is double the amount you'll need for one lasagna. The leftover pesto makes a great sandwich spread.

1/2 cup ricotta cheese, lightly beaten
Salt and pepper to taste
Approximately 1 cup grated Parmigiano-Reggiano
12-16 ounces mozzarella cheese, sliced or shredded
At least 2 cups of your favorite marinara sauce
8-10 matzoh boards (less than one box)

Method

Prepare filling: Chop greens and reserve half. In a large skillet, heat garlic in olive oil for 15 seconds. Add half of the greens, toss with tongs to coat, cover and allow to wilt about two minutes.

Transfer wilted greens to the bowl of a food processor and puree. Add half of the reserved raw greens and blend to combine. Add nuts, if using, and blend until well integrated. Add chiles, salt and pepper. Taste and adjust accordingly. Add 1 tablespoon oil gradually so that pesto is somewhere between a sauce and a chutney. Scoop pesto out of food processor and measure out 1 cup of pesto to combine with ricotta cheese in a medium mixing bowl. Store remaining pesto in an airtight container in the refrigerator for another use.

In a small saucepan, heat marinara sauce until warm. Season with salt, pepper and herbs, as necessary.

Prepare matzoh: Wet each matzoh under warm running water to moisten. Stack damp matzohs on a plate and cover with a damp paper towel.

Grease a 9x13 rectangular baking dish. Preheat oven to 350 degrees.

Assemble lasagna: Spoon enough marinara sauce on bottom of dish to cover surface. Place two matzoh boards in dish, side by side, so that they're snug. With a rubber spatula, spread half of the greens-ricotta filling on top of matzoh, covering the surface, and add one-fourth of the mozzarella and Parmigiano.

Create a new layer with two matzohs and this time, spoon marinara sauce so it covers surface, followed by more cheese.

For the next layer, add two matzohs and the remaining greens-ricotta filling, then top with both cheeses.

The top layer is two final pieces of matzoh, covered with marinara sauce and any remaining cheese.

Place dish in oven and bake for 30-40 minutes. Cheese will begin to bubble. Remove from heat and allow to rest for a few minutes. Slice and eat immediately.

Makes 8-10 servings.

Whachuthink?

5 comments:

  1. I have a fantastic Passover recipe for a Matzoh-apple kugel if you want it. It' so good that I make it year round. PS: you know at the seder you have to drink four glasses of wine right? xoxo, SG
    PS: I had a dream last night that I was reading your blog and you posted that got that job.

    I have really boring dreams.

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  2. No! Not wrinklz! Maybe the sunglasses need a few little rhinestones? Or maybe not.

    The matzoh lazohnya looks tasty. The pesto looks especially good.

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  3. I don't have a recipe for matza lasagna, I usually just wing it, but I do have a great matza chicken potpie recipe.

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  4. Delurking to say that I really like your hair.

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  5. It sounds good-- I recently made a delicious noodle-less lasagna with polenta slices instead (I was going to blog about it but it ended up not being very photogenic). It's been a while since I dated a Jew, so I forget-- is polenta kosher for Passover? I have a feeling it's one of those crazy complicated rules that depends on whether you're Askenazi or Sephardic.

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