Eggplant and Chard Lasagne

Super delicious. It's been a while since I made lasagna. . .it's a lot of work (but worth it). This time I didn't make the pasta but used "no boil" boxed pasta which is pretty good. Recipe from "Vegetarian Cooking for Everyone" by Deborah Madison. This book is still pretty new to me but everything R and I have made from it has been right on.

Eggplant, chard with onions and garlic, tomato sauce, cheeses.



The chard mixture goes into the ricotta.



A completed layer.



Hungry cook.



Cross-section. I tossed the greens with olive oil, red wine vinegar, parmesan, pine nuts, black pepper and parsley.

HNY!

Jalapeno cornbread from JOC, Hoppin John from Bittman's book. Way too much rice called for in the Hoppin John recipe, but otherwise good.

New Cookbooks

R's mom got us a fun new "ethnic" cookbook for Hanukah, or Christmas, I don't remember which. R made a sweet chicken dish with raita, pix below (note my new mortar and pestle, a gift from Rachel). I requested and got Mark Bittman's books, How to Cook Everything and Quick and Easy Recipes from the New York Times.

Ravioli Part I

Roasted Butternut Squash Ravioli with Sage Butter Sauce. Goddamn I love this kitchen!! First time ever that using the pasta maker wasn't a giant pain in the ass because of limited counter space. Apron courtesy of one Alicia Huff Sport. Thanks Mom. (It was an awesome meal.)

Wet the edges,

Fold,

Seal

Ravioli Part II

Amazed Onlooker

Finished Product

Ahhh

Ruben, food critic

Hmmm, yes, while these beets have a fairly adequate color and the aroma is passable, I don't much think I'll be trying these. I recommend adding some tuna, possibly salmon. Try a little harder next time. This place gets one star and I'm being generous.

Photo Dump