Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Pesto Lasagna
Recipe by Ryan Johnston, executive chef, Whisknladle.
Basil Pesto Ingredients:
Serves 4–6
10 1/2 oz blanched fresh basil
2 oz mortared peeled garlic
5 oz grated Parmesan cheese
3 oz toasted pine nuts
20 oz extra virgin olive oil
Lasagna Ingredients
24 oz roma tomatoes
6 oz lasagna noodles
2 oz chopped garlic
2 oz arugula
8 ounces ricotta cheese
2 oz basil pesto
HOW TO DO IT
Basil Pesto
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop. Peel and chop garlic and then grind to a paste with a mortar and pestle or the back of a spoon. Next, in a blender or food processor, combine the blanched basil, garlic, Parmesan cheese, and pine nuts and puree. Add the olive oil in a steady stream while the processor is on.
Lasagna
Boil lasagna noodles according to package directions. After cooking, submerge noodles in cool water until needed. Slice tomatoes and season with salt, pepper, and chopped garlic. In a 9x9 casserole dish, layer pasta, tomatoes, arugula, ricotta, and pesto, starting with the pasta first. Repeat until desired size at least three layers. Bake at 425˚ F until golden brown and hot, which will take about 20–30 minutes.
Here's something you might be interested in.
Pesto Lasagna
Pesto Lasagna
Recipe by Ryan Johnston, executive chef, Whisknladle.
Basil Pesto Ingredients:
Serves 4–6
10 1/2 oz blanched fresh basil
2 oz mortared peeled garlic
5 oz grated Parmesan cheese
3 oz toasted pine nuts
20 oz extra virgin olive oil
Lasagna Ingredients
24 oz roma tomatoes
6 oz lasagna noodles
2 oz chopped garlic
2 oz arugula
8 ounces ricotta cheese
2 oz basil pesto
HOW TO DO IT
Basil Pesto
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop. Peel and chop garlic and then grind to a paste with a mortar and pestle or the back of a spoon. Next, in a blender or food processor, combine the blanched basil, garlic, Parmesan cheese, and pine nuts and puree. Add the olive oil in a steady stream while the processor is on.
Lasagna
Boil lasagna noodles according to package directions. After cooking, submerge noodles in cool water until needed. Slice tomatoes and season with salt, pepper, and chopped garlic. In a 9x9 casserole dish, layer pasta, tomatoes, arugula, ricotta, and pesto, starting with the pasta first. Repeat until desired size at least three layers. Bake at 425˚ F until golden brown and hot, which will take about 20–30 minutes.
Comments