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Sounds great!I made a roasted eggplant parmigan for dinner tonight ,snuck a bite delish!! Diane
Thanks for sharing Jodrox! I really like the sound of Cooks Illustrated, my kind of cookbook! I checked out the link and I liked how it explained why you need to do certain steps like salting and microwaving the aubergine/egglplant. I often skip things like that cos I never knew why I was supposed to do that!
I bet your lasagne tasted great .... not sure I would have been able to wait 20 minutes to eat it!
Starting BMI 31.6
Current BMI 23.1
No act of kindness, no matter how small, is ever wasted.
I made this veggie lasagna today, using a recipe from Cook's Illustrated. It was GOOD. If you're not familiar with Cook's Illustrated -- they do a good job of teaching you about cooking, the science behind why things turn out certain ways. So in this article, they go into great detail about how usually veggie lasagna is too runny, and why. But this recipe is supposed to fix all that. Honestly mine was still a little runny, probably because I didn't let it sit long enough before we ate it.
I wish I could share the recipe with you here, but Cook's Illustrated makes you jump through hoops to get at their recipes online. If you follow this link (see below), you can sign up for a 14-day trial so you can see the recipe. Better yet, go to your local library and get the Sept/Oct 2011 issue of Cook's Illustrated.
Despite going into great detail about the recipe, they don't give you nutritional info or an estimated time to prepare. I can tell you that it took me 2.5 hours from start to finish (and I should have let it sit another 20 minutes!).