Meatball and Gorgonzola Lasagna Pie

A few days ago we made this stunning meatball and gorgonzola lasagna pie. Chris has been dreaming about it for month and insisted to make it now! As everything is made from scratch it take a few hours to make, but we promise that it is all worth it.

Using meatballs instead of meat sauce in a lasagna makes each bite more flavor intensive and tasty as ingredients (meat, tomato sauce and gorgonzola sauce) are separated in each bite. Another great thing with this lasagna, and our meatballs in general, is that the use of home made croutons seem to make the meatball texture more light than without the croutons.

The third thing that makes this lasagna different from other lasagna is, that it is made as a pie with dough on the sites too.

We make several different kinds of lasagna, but this id definitely one of our favorites which we look forward to make again 😀

 

Ingredients (8-10 servings)

Pasta dough

11 oz. pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

26 oz. pork chops

26 oz. steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

2 inches ginger (peeled)

1 lemon, zest

2 cups croutons, preferably home made

1 cup parmesan cheese, grated

3 eggs

1/2 cup cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Tomato Sauce:

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

1 cup white wine

1 3/5 cup canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Filling

18 oz. mushrooms, fried

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

3 cups whole milk

1 tsp. fresh thyme leaves

1/2 cup aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1/2 cup aged cheddar, shredded

Basil

 

 

Pasta dough

Combine all ingredients in a mixing bowl and mix until combined. Pour the combined dough onto a slightly floured surface and knead for at least 5 minutes.

Cover the pasta dough in plastic wrap and fridge for 1 hour before rolling it through your pasta machine. When all other ingredients (meatballs, tomato sauce and gorgonzola sauce) are ready you can take the dough out of the fridge and roll it. Some people hang their pasta dough on a stick to dry, but when making lasagna I don’t think that that is necessary. If you choose not to let the pasta plates dry (like me), it is a good idea to roll the dough as you work on, so that it is put into the lasagna immediately after it is rolled.

Meatball Lasagna 1_Fotor_Collage

Meatballs

Chop the meat into 1 inch cubes and run it through a meat mincer together with onions, garlic cloves, ginger and chilies. Add parmesan cheese, lemon zest, croutons, cilantro and eggs and season with salt and pepper and mix until just combined. If you keep mixing you will get a very dense meatball instead of a light and fluffy one.

Take a teaspoon of the of the meat mixture and fry it in a bit of vegetable oil. Taste and season meat mixture again if necessary.

Divide the into 10 pieces and form like balls (the size of a baseball). Place in an oven safe tray, pour the two tbsp. olive oil over the meatballs and bake at 400F for 40 minutes. Let rest for 5-10 minutes before slicing.

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Tomato sauce

Heat butter and oil in a sauce pan and sauce onions and garlic clove for 4-5 minutes. Add dried herbs and white wine and let cook a medium-low heat for 10-15 minutes before adding canned tomatoes and tomato paste. Stir and season with salt and pepper and let cook for further 5-10 minutes.

Meatball Lasagna 4_Fotor_Collage

Gorgonzola sauce

Melt the butter in a sauce pan and add the flour and thyme leaves. Whisk constantly to make a silky smooth roux. Slowly pour in 1/4 cup milk at a time. Make sure that the milk is incorporated into the sauce before adding more. Let cook at low heat until thickened (whisk constantly to avoid burning), it takes 4-6 minutes. Add redcurrant jelly, shredded aged cheddar and gorgonzola and stir until dissolved. Taste and season with salt and pepper.

Grease an ovensafe baking tray with vegetable oil and sprinkle it with flour. Roll 2/5 of the pasta dough on a pasta machine and cover both bottom and sides of the tray. Slice half of the meatballs and place the slices on the tray. Pour half of the tomato sauce and 1/2 cup of gorgonzola sauce on top of the sliced meatballs.

Roll half of the remaining pasta dough on the pasta machine and make another lasagna layer. Place the fried mushrooms in in the bottom of the sec on layer. Slice the remaining meatballs and place slices on top of mushrooms followed by the remaining tomato sauce and 1/2 cup gorgonzola sauce.

Roll the remaining pasta dough and use it as a lid for the lasagna. Pour 1/4 cup gorgonzola sauce on top and use a brush to spread it onto the entire lasagna lid. Cover with tim foil and bake at 400F for 45 minutes. Remove the tin foil after 30 minutes and sprinkle the shredded cheddar on top for the remaining baking time.Meatball Lasagna 6_Fotor_Collage

Let the lasagna rest for 20-30 minutes before serving. Decorate with teaspoons of the remaining of the warm gorgonzola sauce and basil leaves and serve with a good strong red wine 🙂

Meatball Lasagna 31Bon Appétit!

 

Ingredients (8-10 servings)

Pasta dough

300 g pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

750 g pork chops

750 steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

5 cm ginger (peeled)

1 lemon, zest

5 dl croutons, preferably home made

2.5 dl parmesan cheese, grated

3 eggs

1.25 dl cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Filling

18 oz. mushrooms, fried

 

Tomato Sauce

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

2.5 white wine

4 dl canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

7.5 dl whole milk

1 tsp. fresh thyme leaves

1.25 dl aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1.25 dl cup aged cheddar, shredded

Basil

Bacon Explosion Sub Sandwich

When we met four years ago Chris was an enthusiastic cook but did not own anything other than a toasting machine, so we often had grilled cheese and grilled cheese 😀 But one in a while he was able to borrow a charcoal grill, and one the first real date meal he made was bacon explosion. We have made it dozens of times since and now believe to have reached the definite perfect recipe, which we of cause are willing to share with all our wonderful readers 🙂

Due to that history, this dish means something to us and we like to make it for ‘date nights’. We have served it in many different ways and last night we decided to serve it in a French baguette with tomatoes and mozzarella and was really great.

Have you ever made bacon explosion?? If yes, what are you using for filling and how do you serve it??

 

Ingredients (4 sandwiches)

1 pound beef, grounded

1 pound pork, grounded

25 slices bacon

1/3 cup BBQ sauce

Salt & Pepper

1/3 cup cheddar cheese, shredded

1 tsp. butter

2 onions, chopped

1/2 pound mushrooms, chopped

2-3 garlic cloves, minced

1 tbsp. thyme leaves

1 jalapeño, sliced

2 handfuls fresh spinach, rinsed

2 tbsp. BBQ sauce

2 tbsp. brown sugar

4 tbsp. soy sauce

2 French baguettes

2 tbsp. mayo

4 tbsp. BBQ sauce

1 romaine lettuce

2 tomatoes, sliced

2 mozzarella balls, sliced

Melt the butter on a medium-hot pan and sauté onions, mushrooms, garlic and thyme for 4-5 minutes or until the onion pieces begin to soften a bit. Set aside while preparing the meat and bacon. IMG_0935

Weave the bacon slices together, as shown on the picture below. Do it on a piece of baking paper, so it is easy to wrap around the meat when finished. Set aside.IMG_0936

Combine grounded beef and pork in a mixing bowl together with 1/3 cup BBQ sauce and salt and pepper. Place the meat on a piece of baking paper when mixed well. roll it out until it is approximately 2 inches smaller than the bacon wrap.

Spread the shredded cheddar on to the meat followed by the rinsed spinach (remember to rinse the spinach thoroughly, as it is one of those vegetables that might contain a lot of dirt), the onion and mushroom mix and last (but not least) the jalapeños slices. Be aware to leave an edge in the meat, so that the vegetables and cheese and be fully covered when making the meat roll.

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Roll the meat up, with the filling inside, using the baking paper to help you. Close both ends of the ‘sausage’ before transferring it to the bacon wrap.

Roll the bacon wrap around the meat sausage, using the baking paper as you did when rolling the sausage. Weave the bacon ends together, so the wrap is closed all around the sausage.IMG_0938

Place on indirect heat on the grill and grill it at 360F for approximately 90 minutes. Toss a piece of wet applewood into the charcoal to give it some smoke.

Combine 2 tbsp. BBQ sauce with brown sugar and soy sauce and stir to dissolve the sugar. Spread on the BBQ/sugar mixture approximately 60 minutes into the grilling. This will make the bacon surface shine at taste both sweet and salty.  IMG_0941

Remove the bacon explosion from the grill after 90 minutes and let it rest while warming the bread.

Slice the bread and place it on the grill with the inside down for 2-3 minutes. Then spread on some mayo and place the lettuce leaves on the bottom half of the bread.

Cut the meat into 1-inch slices and place 4 slices on each sandwich bottom.IMG_0949

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Spread out a few stripes of BBQ sauce on the meat slices before placing the tomato and mozzarella on top and finally the top half of the baguette.

Serve with a cold beer 😀IMG_0958

Bon Appétit!

Ingredients (4 sandwiches)

450 g beef, grounded

450 g pork, grounded

25 slices bacon

0.8 dl BBQ sauce

Salt & Pepper

0.8 dl cheddar cheese, shredded

1 tsp. butter

2 onions, chopped

225 g mushrooms, chopped

2-3 garlic cloves, minced

1 tbsp. thyme leaves

1 jalapeño, sliced

2 handfuls fresh spinach, rinsed

2 tbsp. BBQ sauce

2 tbsp. brown sugar

4 tbsp. soy sauce

2 French baguettes

2 tbsp. mayo

4 tbsp. BBQ sauce

1 romaine lettuce

2 tomatoes, sliced

2 mozzarella balls, sliced

 

Italian Meatball Sandwich

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As we wrote in the last entry on elderflower drinks, we have a sunday tradition with a couple of friends. Most sundays we end up making some kind of comfort food, like burgers, Sloppy Joe’s, chili dogs or some kind of sandwich. Last sunday we decided to make Italian meatball sandwiches (as we, Chris and I, are planning a trip to Tuscany later this summer), and they turned out to be great – as usual 🙂 Actually they were so great, that the guys eat way too much and ended up sitting in our bathing pool in their underwear, complaining about stomach pain (we will spare you the actual picture of this ;-)). Out of the 8 ‘small’ sandwiches you will get from this recipe, we ate it all – which explains the stomach pain – but all four of us are ‘heavy-eaters’ when it comes to good food, so you might have food enough for 6-8 people, depending on their sandwich-hunger 😀 Hope that you will try the recipe and enjoy it as much as we do!

Ingredients (8 ‘small’ sandwiches)

Meatballs
1 pound ground beef
1 pound ground pork
2 cups breadcrumbs
1 cup milk
2 shallots
4 garlic cloves
1/2 cup parmesan cheese, grated
1/3 cup feta cheese
3 tbsp. thyme leaves, fresh
2 tbsp. rosemary leaves, fresh
1 egg
Salt
Pepper

Tomato sauce:
3 cups tomato sauce
4 tbsp. tomato paste

2 French baguettes
2-3 tbsp. mayo
8 slices fresh mozzarella cheese
1 bundle of cilantro

Meatballs:
Combine breadcrumbs and milk in a mixing ball and make sure that all the crumbs get soaked. Set aside while chopping the shallots, garlic, feta cheese, thyme and rosemary.
In a large mixing bowl, combine all the ingredients for the meatballs. Mix well using your fingers, as it will give the best result. Divide the meat into 8 equally sized meatballs, approximately the size of a baseball. Place in a greased ovenproof dish and bake in the oven at 350F until the reach 165F – approximately 40 minutes.
Don’t turn off the oven when the meatballs are finished, as you also need to warm the baguettes later on. IMG_0382 IMG_0389 Tomato sauce: Combine tomato sauce and paste in a sauce pan and bring to a boil. Let boil for 5-10 minutes before turning down the heat. Let simmer with the lid on for approximately one hour or until the meatballs are ready to get soaked. Stir occasionally to avoid burning. Place the baked meatballs in the tomato sauce and make sure that the whole meatball gets marinated in the sauce. If necessary, pour some of the sauce on top of the meatballs. Let simmer for additional 25-30 minutes. IMG_0393 When the meatballs are ready you can begin to assemble the sandwiches 😀 Slice the baguettes lengthwise and spread out the mayo on both the top and bottom. Place 4 meatballs and a bit of tomato sauce on each bottom followed by a slice of cheese. IMG_0397 Place both the baguette bottom with the meatballs and the top with the mayo on a wire rack, and warm in the oven until the cheese has melted. Decorate with cilantro on top of the melted cheese and finish off with the baguette top.IMG_0398 Cut each sandwich into 4 pieces with one meatball in each. Serve with an ice cold beer or a glass of good Italian wine, if you like it a bit more sophisticated 😉IMG_0405

Bon Appétit friends!

 

Ingredients (8 ‘small’ sandwiches)
Meatballs:
450 g ground beef
450 g ground pork
5 dl breadcrumbs
2.5 dl milk
2 shallots
4 garlic cloves
1.25 dl parmesan cheese, grated
0.8 dl feta cheese
3 tbsp. thyme leaves, fresh
2 tbsp. rosemary, fresh
1 egg
Salt
Pepper

Tomato sauce:
7.5 dl tomato sauce
4 tbsp. tomato paste

2 French baguettes
2-3 tbsp. mayo
8 slices fresh mozzarella cheese
1 bundle of cilantro

Pulled Pork and Slaw Burrito

What have you gotten for dinner tonight? We decided to make home made corn tortillas and fill them with our favorites – pulled pork and slaw 😀

Instead of writing a lot about how great it is, you should just try it and let us know what you think!

 

Ingredients (4 servings)

16 small corn tortillas

1 pound pulled pork

1/2 cup BBQ sauce

1/2 cup jalapeños hot sauce

1 portion summer slaw

2 limes, sliced

 

Place the pulled pork on a pan together with BBQ sauce and jalapeños hot sauce. Warm up at medium heat and let cook until the meat gets caramelized (this happens as there are quite a lot of sugar in the BBQ sauce).

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Heat the tortillas for a few seconds until they get soft. Place 1/4 cup caramelized pulled pork on the warm soft tortilla, followed by summer slaw.

Place in a rectangular round bottom dish and serve with lime slices 🙂

IMG_0053Bon Appétit!

Ingredients (4 servings)

16 small corn tortillas

450 pulled pork

1.25 dl BBQ sauce

1.25 dl jalapeños hot sauce

1 portion summer slaw

2 limes, sliced

 

Corn Tortillas

How often do you eat burritos/tortillas. Well, we eat them quite often as we find them perfect when ever we have leftovers. We have always just bought wheat tortillas from our local supermarket, but one day decided that we would try to make them ourselves.

To make original corn tortillas one need to get a flour type called masa harina (flour made from corn), which in Denmark, is easier said than done! It can only be bought in Chilihouse.dk, approximately 2 hours travel from where we live. Of cause we can buy it on their online shop, but postage costs more the the flour itself, so we decided to wait for a while. But to our luck a friend of ours visited the shop and bought a pound of flour, so that we could begin our tortilla experiment 🙂

As you can see in the recipe below, we chose to use chicken stock, but you can also just use hot water or if you want to spice it up a bit, you can use beer.

As with all other baking it takes time (approximately one hour), but we promise that it is all worth it 🙂

 

Ingredients (16 small tortillas)

2 cups masa harina (corn flour)

1 1/3 cup chicken stock, hot

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Combine flour with hot chicken stock to form a dough. Leave covered for 15 minutes. The texture should be soft clay but not sticky. Knead in more water if necessary.

Divide dough into 12 equally sized balls. Roll out dough balls between two sheets of baking paper until thin. If you would like your tortillas to be perfectly round, you can use a cake cutter (the one used here is 5.5 inches).

Heat a dry pan until hot. Place one tortilla in the pan and cook for 20-30 seconds on each side. Remove from the pan when the tortilla puffs up. Keep covered while baking the rest.

Fill with your favorite burrito stuffing and serve with a cold Mexican beer 😀

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Bon Appétit!

Ingredients (16 small tortillas)

500 g masa harina (corn flour)

3.5 dl chicken stock, hot

 

 

Chow Down Triple Cheese Burger

How often do you think about burgers? Well, we must admit that we often talk about how we want to make our burgers, but we don’t make them as much as we want to 😉

When that is said, we rarely the make the same version twice in a row – not because it isn’t delicious, but because the to-do-burger-list is large! This time, we made believe that we have overcome our own burger expectations – this triple cheese burger is without doubt a favorite!

Try it, and hopefully you’ll love it as much as we do 🙂

Ingredients (4 burgers)

2 1/2 pound beef, minced

Salt

Pepper

12 slices cheddar cheese

3 onions

4 pickles

2 jalapeños

Mayo

Ketchup

Yellow mustard

4 burger buns

Cut the minced beef into 12 equally sized pieces and knead gently to combine. Form each piece into hamburger patties. Season with salt and pepper on both sides and set a side while preparing the rest.

Chop the onions finely and slice the jalapeños and pickles.

Grill the patties on a pan 2-3 minutes on each side. Place the already grilled patties on an ovenproof plate and keep warm in the oven (no more than 210F), while grilling the remaining patties. Divide the copped onions on top of all the grilled patties, followed by jalapeños and a slice of cheddar cheese. Put the onion and cheese covered patties back in the oven until the cheese is melted.

While grilling the patties, you have time to warm the burger buns (I will give you the recipe for these easy buns next week).

When all patties are grilled and the buns are warm, you are ready to assemble your triple cheese burger 🙂

Slice the buns and spread out some mayo on both the bottom and top. Place three patties on top of each other on the bottom bun, followed by the sliced pickles. Add the wanted amount of ketchup and yellow mustard and finish with the top bun.

Serve with large cold beer (and lots of napkins) 🙂

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Bon Appétit!

Ingredients (4 burgers)

1150 g beef, minced

Salt

Pepper

12 slices cheddar cheese

3 onions

4 pickles

2 jalapeños

Mayo

Ketchup

Yellow mustard

4 burger buns

Steak Sandwich with Dipping Sauce

This sandwich is without doubt the best hangover sandwich ever!

When you go through the recipe, you will discover that it takes around 2 hours to makes, which is definitely not hangover friendly! But don’t worry…. You can make the meat and slice it when you have time, freeze it down and just thaw the amount the need when you get hungry 🙂

Another thing that might be difficult (but totally worth it) is the beef stock for the dipping sauce. We make it our selves when ever we have some leftover bones, but an easier solution, is to buy some at your local butcher 🙂

 

Ingredients (2 servings)

2 pounds roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

1/3 cup mayo

4 tbsp. horseradish, grated

1/2 cup cheddar cheese, shredded

1 French baguette

1 cup beef stock

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Fire up the kettle grill with some charcoal (place the charcoal in one side of the grill).

Spread out the mustard on the meat followed by the steak rub. Put the meat directly over the coals and sear on all sides. Place the seared meat in a cast iron pan or an ovenproof tray  with some olive oil.

Place the pan with the meat on the opposite side of the coals (indirect heat) and grill until the meat has reached a core temperature of 156F (about 35-45 minutes). Take the pan of the grill and let the meat rest while you prepare the rest of the sandwich.

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Mix the pan dripping with the beef stock and let it simmer for 5-10 minutes. Cut the meat into thin slices (use an electric slicer if possible) and add it to the simmering stock. Let it all simmer for 5-8 minutes.

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Warm the baguette in the oven while the meat is simmering in the stock. Whisk together mayo and grated horseradish and spread out a generous layer on both the top and bottom of the warm baguette. Add the soaked meat on the bottom of the baguette and sprinkle on the shredded cheddar cheese and finish up by adding the top of the baguette.

Take all the remaining stock and pour it into a bowl. Serve as a dipping sauce for the sandwich – you will be surprised how tasteful it is.

Serve with a cold hangover beer 😀

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Bon Appétit!

Ingredients (2 servings)

900 g roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

0.8 dl mayo

4 tbsp. horseradish, grated

1.25 dl cheddar cheese, shredded

1 French baguette

2.5 dl beef stock