Breakfast
Macintosh & Fuji Apple
Plain Smith Farm Yogurt
w/ raw honey
Lunch
Leftover Monkfish Pesto
w/ fresh sunflower sprouts
Dinner
Pesto Kale Lasagna
w/Garlic Aroostook Bread
Glass of Coastal Red
Another long lasagna cooking night that started with all these
great ingredients....
Let's start with the sauce... a little sunflower oil in a sauce pot ; add chopped garlic, onion, shredded chantenay carrot and saute
Through a handful of tomatoes and some basil in the food processor and puree...
add pureed basil and tomatoes to into the garlic onion carrot mixture... put heat on medium, stir and simmer for about an hour.
in another dish add 12oz Ricotta with 1/2 cup Mozzarella, 1/4 cup Romano, Two Eggs and a pinch of dried herbs (oregano, sage, thyme)
Blend together well....
Now it's pasta time...
3 cups Hard Red Wheat Flour combine with 4 eggs... knead into a ball and let rest 15 minutes
run through pasta rollers 3- 6 times... slowly moving the rollers closer together until you reach your desired consistency.
so with the noodles finished and modeled by the beautiful Cassi its time to saute some greens (curly & red russian kale) as well as boil the noodles...
From there its time for assembly... I went with a layer of noodle, scoops of ricotta mixture, spinkled greens, cover with sauce repeat, repeat and then I topped it off with a layer of pesto and some shredded mozzarella.
Into the oven for 45 minutes @ 350˚
So that is how we make a 100% local lasagna in Maine ! Unfortunately Scott from Olivia's Garden in New Gloucester informed me that his tomatoes are in the process of transition... meaning a complete restart, causing a 50 day lapse in tomatoes ! Oh well they were great while they lasted...the wonders of hydroponics. The newly acquired ricotta & mozzarella from Swallowtail Farm were fantastic and Im so glad to have them as an addition to the new Portland Winter Market... speaking of which it is coming around in just a couple days, that means we need to finish up the stuff we got there last week ! Welp... back to the kitchen !
Transportation Today
Work Commute : 15 miles Bicycle
Errands : 3 miles Walking
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