by TheLastWonton | Feb 26, 2011 | Chicken & Poultry, Italian, Main Dishes, Pasta & Noodles, Veggies
LA-LA-LA lovely, deep, rich, hedonistic lasagna crowded with tender chicken, garden fresh asparagus and zucchini, oozing with the smooth decadence of buttery hollandaise, melty mozzarella and tangy nutty asiago. Oooh la la!
This is another recipe borrowed from the Best of Bridge ladies. Over the years from the red, to the green, the black, to the blue, Canada's favorite cookbook series, The Best of Bridge has been where I have found so many of my old, stand-by recipes.
Some recipes I leave just as they are, but some of the Best of Bridge recipes, because I make them so often they have become second nature to me, I change. Usually I keep the Best of Bridge 'roots' and then let my creative juices flow to discover whole new dishes. What was once old becomes new again. Deliciously so.
Precisely how "Death to Dieters Chicken Lasagne" became The Last Wonton's oft and heartily requested, "Deep-Dish Chicken Asparagus Lasagna". I felt the need to let the inner foodie in me run wild, architecturally creating new layers, using more noodles and a few zip, zaps of flavour enhanced ingredients until I hit paydirt with more mmmm's per mouthful than ever before.
So, by very popular demand, here it is, one of the recipes I get asked for more than any of the others. Try it as is, flip back to the old original in the green "Winners" Best of Bridge or have your way with it and make it your own.
DEEP-DISH DECADENT CHICKEN ASPARAGUS LASAGNA
2 tablespoons olive oil
1 tablespoon butter
1 large Vidalia, Walla Walla, Maui or other sweet onion, chopped
3 cups zucchini, cut in quarters lengthwise, then sliced into about 1/2-inch thick pieces
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and freshly ground black pepper
2 packages Knorr Hollandaise sauce, prepared according to package directions (with butter and milk)
4 tablespoon butter
4 tablespoons flour
2 cups milk
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 good size bunches fresh asparagus, about 3 pounds total, cleaned, bottoms broken off
3 whole boneless, skinless chicken breasts, cooked and fairly thinly sliced
1 pound full flavoured Mozzarella cheese, cut into tiny cubes
1/4 pound Asiago cheese
1 pound package lasagna noodles, cooked just barely al dente, rinsed with cold water
I like to make this lasagna the day ahead and refrigerate overnight so I'm ready to go on dinner party day. So I cook and prepare the ingredients for the various layers and let everything cool to room temperature before putting the lasagna together. Works like a charm everytime.
Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. Add onions and saute for 5-10 minutes until softened and starting to get a good caramely colour. Toss in zucchini, basil, oregano and salt and pepper to taste, stirring to combine. Saute another 4-5 minutes. Remove from heat and set aside.
Melt 4 tablespoons butter in a medium pot over medium high heat. Stir in flour and let bubble for 1-2 minutes, stirring. Whisk in milk, reduce heat to medium. Stir or whisk until bubbles just break the surface and mixture has thickened. Add Worcestershire sauce, grated Parmesan and salt and pepper to taste. Stir to combine, remove from heat and set aside.
Steam or blanch asparagus for about 4 minutes until just al dente. Rinse immediately with very cold water to stop the cooking. Drain well. Set aside.
This lasagna is 'high', so you need to use a deep (high edged) approximately 9 x 13-inch (4 litre) baking dish or roasting pan. Smear a small amount of the Parmesan white sauce over the bottom of the dish and place a layer of noodles on top. Cover with half of the chicken pieces, half of the sauteed veggies and half of the mozzarella cubes. Top with another layer of noodles, then half of the asparagus and half of the hollandaise. Repeat these 2 layers, topping with another layer of noodles. Smooth the remaining Parmesan white sauce over the top layer the noodles and sprinkle evenly and generously with grated Asiago. Refrigerate overnight or until ready to bake.
Remove lasagna from fridge about 2 hours before baking to come to room temperature. Preheat oven to 350F degrees. Cook uncovered for 45 minutes or until hot and bubbly and gloriously toasting golden brown on top. Let stand for 10 minutes before cutting into 12-16 pieces.
by TheLastWonton | Feb 23, 2011 | Baking & Desserts, Breakfast & Brunch, Cake, Treats
Rich, buttery, crumbly pound cake goodness abruptly interrupted by silky chocolate hazelnut ribbons with a wistful Italian accent.
Oh this is good cake! Look at that buttery crust. It just collapses in your mouth with a soft crunch when you bite into it. Cakey goodness with little hits of smooth, chocolate, nutty happiness in every mouthful.
I knew the very moment I saw this recipe on More Than Burnt Toast that it was going to be one of those special recipes. It so is! This wonderful food blog is where my friend and fellow foodie, Val, showcases her talents extraordinaire. Be sure to take a few moments to peruse some of Val's delightful posts and delectable recipes. Thanks oodles for this one Val!!
Now, back to Nutella.
I've always thought Nutella tastes just like the famous Ferrero Rocher chocolates. Turns out Nutella was developed and perfected between 1946 and 1963, by none other than Pietro Ferrero, who owned a patisserie in Alba in the Langhe district of Piedmont. Take one brilliant pastry maker living where hazelnuts grow in abundance, throw in some chocolate and a good measure of that passionate Italian penchant for simply delicious food and presto, Nutella is born. Grazie Pietro!
And heartfelt thanks to whoever first thought to schmuck buttery poundcake and Nutella together. I just cannot stop thanking people for this cake. Seriously, you must try this one and you'll know what I mean. And if you do try it, thank-you! Thank-you very much.
NUTELLA SWIRL POUND CAKE
1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a handheld or stand mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
(Just a little note that I found that my loaf pan was very full. It did overflow just a couple of blops onto the bottom of the oven. So if your loaf pan seems rather full you might want to put it on a baking sheet.)
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
I thought this would be good with a little dollop of slightly sweetened, softly whipped cream and a few blood orange segments or even a little plop of coffee ice cream. But it is stands alone really, really well!!
Keeps well in an airtight container up to 3 days. (I think! We didn't make it past the second day.)
by TheLastWonton | Feb 22, 2011 | Appetizers & Snacks, Salads & Bowls, Sauces, Dips & Condiments, Sides, Vegetarian, Veggies
A kicky blast from the past, made new again. Crunchy, devilishly dillish, creamy-sweet dressing that will take you back with pizzazz.
You're thinking I'm going a little too retro for you, aren't you? Think again. This isn't your mama's Thousand Island Dressing!
When I was growing up, from when I was the apple of my Dad's eye to when I was so very worldly and sophisticato in my teens (oh the glorious confidence naiveté of being 18!) Thousand Island was the ONLY choice of dressing. Period. Standard fare at home, from a bottle, and even on those special occasions when Mom and Dad treated me to a fancy dinner out at Hy's Steakhouse, "Thousand Island please". And thank-you!
Since then, from Caesar to California Dill to aged balsamic and fruity, cold pressed virgin olive oil I haven't even thought of Thousand Island in years. 'Til the other day when I was wanting a good salad fix, but didn't feel like fussing at all with the dressing.
Easy peasy it was to make. A couple of hours or so to laze in the fridge so the flavours all got to know one another. And ta da. Oo ee oo ah ah ting tang walla walla bing bang. Dappled over crunchy hearts of romaine…… flavour, texture, nostalgia and scrumptiousity hit us hard. And good! Try it and let me know if it does the same to you.
KICKY THOUSAND ISLAND DRESSING
1 cup mayonnaise
1/4 cup ketchup
1 medium-largeish sized dill pickle, finely diced
1 hard-boiled egg, shmushed up good
2 1/2 tablespoons vinegar
1 1/2 tablespoons sweet onion (or any garden variety onion), grated or finely minced
1 – 2 teaspoons sambal oelek (Asian chile paste) – you decide the heat factor
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried dillweed
2 good pinches of sea or Kosher salt
Whisk, whisk, whisk all ingredients in bowl. Cover and refrigerate at least 2 hours or up to 4 days….if it lasts that long. Serve with your favorite greens.
(Oh oh! I feel a rather intense craving for a homemade Rueben sandwich comin' on. I guess I better whip up another batch of our now favorite retro dressing!)
by TheLastWonton | Feb 16, 2011 | Appetizers & Snacks, Asian, Chicken & Poultry, Main Dishes, Sauces, Dips & Condiments, Sides
THE WINNER of Food Network Magazine's Secret Ingredient "Cook with Honey" Contest! They said "think like an Iron Chef and dream up a dish using this month's secret ingredient. So I did.
These babies open the flood-gates to hot wing Nirvana. Oven-fried, crispy tender chicken wings glazed with spicy, sweet, citrusy Asian flavours that somehow softly whisper of Buffalo.
I've had one of those weeks. Waaaaaahhhhh…… You know the kind. Everything adverse and troublesome reared it's annoying little head. OMIGAWD worries and stresses pressed in. Anything that could go sideways, did. We all have these weeks that turn us into dandy little balls of angst and frustrations. Bleck!
As far as I know there's only one cure for this kind of shite week. Food. Glorious, soul-satisfying comfort food. A little deliciousness goes a long way in soothing the savage beast within us. And if that is indeed the case, those wings we had last night, soothed that savage beast into a purring puddy tat! Geez, even just thinking about how ridiculously amazing the Sriracha Honey Hot Wings were gets me purring with pleasure and wanting MORE!!
My unending gratitude goes out to The White On Rice Couple and their food blog where I serendipitously found inspiration for my Sriracha Honey Hot Wings. I had my way with their recipe, tweeking here and there, to suit our own tastes, but 'twas indeed the Rice Couple that fired my jets towards concocting luscious, new finger-licking goodness.
Some of you might be saying, 'but you just blogged some hot wings'. Yes, you're right. I'll make no apologies. Those adobo hot wings are heavenly. You really should try them. More than once! But listen up, if you like spicy, like we like spicy, oh, oh, oh, what a wing I've got for you!! Honeyed Sriracha or bust!!!! Divine combination.
Who woulda' thunk?! We ALWAYS have sriracha in the house, we go through bottles of the stuff. But coupling that spicy Asian condiment with the pure sweetness of honey and a yum of butter is sheer genius. Oh my! Again, I'm crazily craving more Sriracha Hot Wings. I wish we had leftovers. Ha, ha, ha that's funny, leftover Sriracha wings. Impossible!
HONEYED SRIRACHA CHICKEN WINGS
About 2 pounds chicken wings, tips removed and cut in half into a drummette and a wingette
2 tablespoons butter, melted
2 tablespoons peanut, corn, vegetable or canola oil
1 teaspoon granulated garlic powder
1 teaspoon sea or Kosher salt
1/2 – 3/4 teaspoon freshly ground black pepper
1/3 cup butter
1/4 cup sriracha
1/4 cup your favorite runny honey
1 generous tablespoon dark soy sauce
Juice of 1/2 lime (if it's a juicy lime, if it's not, add the juice of the whole lime)
Preheat oven to 400F degrees. Very lightly oil a large rimmed baking sheet. Dry chicken wings with paper towels and place in large bowl. In a cup mix melted butter, peanut oil, garlic powder, salt and freshly ground black pepper. Pour over wings in bowl, mix and massage seasoning mixture to coat the wings. Lay wings out, not touching, on prepared baking sheet.
While wings are cooking, melt butter in a small pot over medium heat. Mix in sriracha, honey, soy sauce and lime juice. Stir until mixture bubbles gently. Remove from heat.
Bake wings 45-55 minutes until toasty brown and cooked through. Carefully scrape wings off of baking sheet with metal or other thin spatula. Place cooked wings in large bowl. Quickly reheat sriracha-honey glaze for a moment and drizzle over crispy tender wings. Toss gently to completely cover the wings in that sweet, spicy, tangy scrumptiousness. Eat.
**Please note – Warning!! Be careful!! Just 'eat' the wings, as inhaling them may cause bodily damage!**
by TheLastWonton | Feb 15, 2011 | Appetizers & Snacks, Chicken & Poultry, Main Dishes, Sides
Oven fried, tender-crispy chicken wings with an addictive blast of that unmistakable tangy, sweet heat of Filipino Adobo kicked up to new levels of fiery frizzle sizzle.
I'm having so much fun exploring the Filipino part of my heritage. (Thanks Dad!) Now, I just can't understand what took me so long to catch onto the delectably unique layering of flavours that so many traditional dishes from the Philippines are known for. Flavours that like to reach out and hit you right in the kisser. Pow!
So when I came across the Burnt Lumpia food blog and Marvin's Adobo-style, glazed hot wings my mouth started to water imagining those outspoken flavours jumping up and down on my eager taste buds. I've tried chicken thighs, pork and beef Adobo. Yum, yum. But, Adobo wings…..brilliant!!! I anticipated a match made in heaven. I was right!
Chicken wings are a hot commodity at our house. We all love them. Usually we deep fry them to crispy, crunchiness. But yesterday, with heaps of snow piling up outside and me just wanting to snuggle into the couch with an old movie and not fry……baked it had to be. I've got to say, though not quite the same crispness as fried (nothing is) I've tinkered enough with baking these babies that 'oven-fried' goodness has become a most worthy opponent for 'deep-fried' yumminess. Hallelujah!
The baked wings and the Adobo-style glaze took to each other like strawberries and cream. Only hotter! Like love-ravaged strawberries and cream. HACHEEWAWA!.
I couldn't help it! I couldn't help putting 2 1/2 of those cute, little, bright orange habanero peppers into the glaze. We do like things spicy at our house. And we got the hotness factor just right on these. They were let-all-the-flavours-shine-big-smile-nice-hot. Not fan-your-mouth-with-your-hand-stupid hot.
As you're probably surmising, this Adobo glaze is more boldly untraditional, while staying true to the depth of flavours we know and love. I did wander from Burn't Lumpia's recipe in quest of twirling our likes into this fantastic (thanks oodles Marvin!) 'base' recipe. That worked. Tantalizingly so! And, who woulda' thunk, but the spicy-sweet tanginess of these wings is happy, happy dipped into cool, creamy blue cheese dressing. Kismet all over the place.
Something tells me that you're going to love adventuring into the flavours of my Filipino heritage too.
OVEN-FRIED FILIPINO ADOBO-STYLE HOT WINGS
2 tablespoons butter
4 cloves of garlic, minced
2-3 habanero chili peppers
, minced (now go wash your hands so you don't get juice-of-hot where it doesn't belong!)
1/2 cup apple cider vinegar
1/4 cup soy sauce (I used dark)
2 heaping tablespoons brown sugar
3/4 – 1 teaspoon coarsely ground black pepper
2 pounds chicken wings, tips removed
2 tablespoons butter, melted
2 tablespoons peanut, corn, vegetable or canola oil
1 heaping teaspoon granulated garlic powder
1 teaspoon Kosher or sea salt
3/4 teaspoon freshly ground black pepper
Heat a small pot over medium-high heat and add 2 tablespoons butter. Once melted, add the garlic and habaneros. Stir and sauté until the garlic is lightly golden and fragrant, 1-2 minutes.
Slowly add the apple cider vinegar, soy sauce, brown sugar and 3/4 to 1 teaspoon coarsely ground black pepper to the pot. Bring the sauce to a boil, reduce heat and let simmer for 10-15 minutes until sauce is reduced and thickens a bit. Set aside.
Preheat oven to 400F degrees. Very lightly oil a large rimmed baking sheet. Dry chicken wings with paper towels and place in large bowl. In a cup mix melted butter, peanut oil, garlic powder, salt and 3/4 teaspoon black pepper. Pour over wings in bowl, mix and massage seasoning mixture to coat the wings. Lay wings out, not touching, on prepared baking sheet.
Bake wings 45-55 minutes until toasty brown and cooked through. Place cooked wings in large bowl, drizzle with Adobo glaze, gently toss to coat evenly and serve up with some blue cheese dressing and frosty beer. HA-CHA-CHA!
