Monday, October 23, 2006

Helping Daddy Turning!

Here's LT "helping Daddy turning" as he likes to say. We went to our next phase of toy storage, which required another bookshelf in the family room. We're trying to downsize some toys, too. It's hard!

While the boys were assembling, Mommy was cooking up the small pumpkin. The result: pumpkin lasagne. Dishes required: 2 baking dishes (1 washed and re-used), 1 pasta pot, 2 saucepans, mandoline, cutting board, knives, cheese grater, and numerous spoons and spatulas.


just jenn said...

ok, that was one productive day at LT's house. the lasagna looks amazing. does LT like to help in the kitchen, too, or just cook in his kitchen?

Chris said...

need recipe - it looks really yummy, and what lasagne doesn't need lots and lots of dishes? mandoline, we don't have, but i could improvise and we have a medium sized pumpkin sitting around.

Steph said...

Pumpkin Lasagna (from the L. A. Times 10/22/03)

Serves: 8-10

Note: Another brie-like cheese may be substituted for Taleggio

1 small pumpkin, about 3 lbs.

1 head garlic, outer husk removed, cloves separated

2 Tbs olive oil

Salt and freshly ground pepper to taste

Pinch of cayenne

3 c milk

1 bay leaf

3 Tbs butter

3 Tbs flour

Freshly grated nutmeg to taste

1 c freshly grated pecorino Romano

1/2 lb fresh lasagna sheets

1/4 lb thinly sliced prosciutto, diced (can omit to make vegetarian, I added mushrooms)

1/2 lb firm Taleggio, cut or broken into small dice

1. Heat oven to 350 degrees. Cut the pumpkin in half and scrape out the seeds. Place the pumpkin cut-side down on a baking sheet and bake until soft, 45 minutes to 1 hour. Arrange the garlic cloves in a very small baking dish, add the olive oil and cover with foil. Bake until very soft, about 30 to 35 minutes.

2. When pumpkin is cooked, drain it cut-side down in a colander, spoon out the meat, then mash it lightly. (It does not have to be smooth, but if it is too stringy, pulse it a few times in a food processor.) Season generously with salt and pepper to taste and a little cayenne. Set aside.

3. When the garlic is cooked, squeeze the pulp out of the skins and set aside.

4. Bring a large pot of salted water to a rolling boil and cook the lasagna sheets.

5. Warm the milk in a saucepan with the bay leaf. Melt the butter in a second saucepan over medium heat. Whisk in the flour and cook, whisking, until bubbly and smooth. Discard the bay leaf and whisk in the milk. Cook until thick enough to coat the back of a wooden spoon. Add the garlic, mashing with a spoon to smooth into the sauce. Season with nutmeg, salt and pepper and stir in half the grated pecorino. Keep warm.

6. Cook the lasagna until just al dente, about 1.5 to 2 minutes. Drain well.

7. Spread one-quarter (about 3/4 c) of the white sauce in the bottom of a 7 by 10 inch baking dish. Place a layer of lasagna sheets on top to cover, then spoon on half the pumpkin, spreading to cover completely. Top with another layer of lasagna sheets, one-quarter of the white sauce and all of the prosciutto. Place a layer of lasagna sheets on top and arrange the Taleggio bits evenly over it. Top with another layer of lasagna sheets, then with the remaining pumpkin, and finally with a layer of lasagna sheets, pressing down if necessary, to fit into the pan. Spread the remaining white sauce over the top to cover completely. Sprinkle with the remaining pecorino. Place on a baking sheet to catch drips and bake until the top is browned and bubbly, 40-45 minutes.

Steph said...

I used mushrooms instead of the proscuitto, that's what I used the mandoline for.

It's a little time intensive since you need to roast the pumpkin & garlic first.

But it's good!

LT likes to help in the kitchen, too. He especially likes cutting, which he's not allowed to do too much. He helped me grate zuchinni the other day!