MOTHER’S DAY FAVOURITE WHITE LASAGNA

Mother's Day is a special occasion that is celebrated all over the world to show our love, respect, and gratitude towards mothers. Mothers play an important role in our lives – they are our first teachers, our caregivers, and our confidantes. They are the ones who support us through thick and thin, and their selfless love and sacrifice can never be replaced. Without my Mom’s influence, I would never have become a chef. Her passion for cooking lit a fire in me that still burns today. I can honestly say that my culinary journey probably started when I was able to eat solids. I can assure you; the word “solids” is a severe understatement as Mom always cooked the best foods. She was “Farm to Table” before that term was even cool. Most of the ingredients came form our backyard garden or cured in our cantina, can’t get more organic and sustainable than that! She showed me the meaning of a family dinner and the importance of eating together. To this day, I can honestly remember all the great meals she made for any of our countless special occasion dinners.

Mother's Day holds a special place in my heart, not just because it's a day to celebrate the most important woman in our lives, but because it gives us a chance to reflect on the countless sacrifices that our mothers make for us. We often take for granted their unwavering love and support, but it's important to remember that they are the ones who shape us into the people we become. 

Grazie Mama!

Here are some of my favourite Mama Meals:

White Lasagna

Ingredients

Sauce

·        3 tablespoons butter

·        2 teaspoons minced garlic

·        3 tablespoons flour

·        2 ½ cups whole milk , or half and half

·        salt, to taste

·        ¼ cup grated parmesan cheese

·        4 ounces cream cheese, softened

Lasagna

·        ¾ cup ricotta cheese

·        1 egg

·        8 dried lasagna noodles, cooked according to package instructions

·        2 cups cooked chicken, cut into bite size pieces

·        2 cups shredded mozzarella cheese

·        ¼ cup grated parmesan cheese

·        4 cups baby spinach leaves

Instructions

1.                   Preheat oven to 400 degrees. Oil an 8x8 Baking dish.  

Make the sauce

1.                   Place a sauce pan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

Assemble the lasagna

1.                   Whisk the egg and ricotta in a small bowl until blended.

2.                   Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.

3.                   Bake uncovered 20-25 minutes, until the sauce is bubbling.

4.                    Let the lasagna cool for 15-20 minutes before serving.

Coquilles Saint Jacques

Ingredients

·        1/3 cup minced yellow onions

·        1 Tbsp butter

·        1 1/2 Tbsp minced shallot or green onions

·        1 clove minced garlic

·        1 1/2 lbs washed scallops

·        Salt and pepper

·        1 cup sifted flour in a dish

·        2 Tbsp butter

·        1 Tbsp olive oil

·        A 10-inch enamel skillet

·        2/3 cup dry white wine, or 1/2 cup dry white vermouth and 3 Tb water

·        1/2 bay leaf

·        1/8 tsp thyme

·        6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity

·        1/4 cup grated Swiss cheese

·        2 Tb butter cut into 6 pieces

·        Step-by-Step Instructions

• 1.  Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.

• 2.  Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.

• 3.  Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.

• 4.  Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.

• 5.  Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratiné.

• 6.  Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.