Ann Burrell’s classic cheesy lasagna

Ingredients

• Kosher salt
• 1 1/2 (16-ounce) boxes lasagna noodles
• Olive oil
• 1 pound bulk Italian sausage
• 4 cloves garlic, smashed, divided
• Crushed red pepper flakes
• 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
• 1 zucchini, cut in 1/2 lengthwise and cut on the bias
• 2 cups ricotta
• 2 cups grated Parmigiano-Reggiano, divided
• 2 eggs
• 6 to 7 basil leaves, cut into chiffonade
• 1 recipe Chef Anne’s All-Purpose Marinara Sauce, recipe follows
• 1 pound grated mozzarella

Directions

Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.

Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.

Preheat the oven to 350 degrees F.

In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.

Chef Anne’s All-Purpose Marinara Sauce:

• 1/4 cup extra-virgin olive oil
• 1/4 pound pancetta, diced
• 2 large Spanish onions, cut into 1/4-inch dice
• Kosher salt
• 4 large cloves garlic, smashed and chopped
• 4 (28-ounce) cans Italian plum San Marzano tomatoes

Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That’s all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.

Alton Brown’s Hot Wings

Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Cheeseburger Meatloaf

Ingredients:
2 lb. ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
3 cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. In a large bowl, combine the beef, breadcrumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14×18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4-inch border around the edges. Roll up jellyroll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10×15 inch-baking dish. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees.

Beef Short Ribs

Ingredients:

3 to 4 lb. beef short ribs with bone
1 tbsp. olive oil 2 1/2 cups water, divided
1 (6 oz.) can tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup vinegar
2 tbsp. prepared mustard
1 1/2 tsp. salt

Directions:

In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hour. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt and remaining water. Mix well and pour over ribs, bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

Spiced Eggplant-Lentil Salad with Mango

Ingredients:

• 4 tablespoons peanut oil or olive oil, divided
• 2 1/2 teaspoons chili powder, divided
• 2 1/2 teaspoons curry powder, divided
• 2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes
• 1/3 cup lemon or lime juice, plus more if desired
• 1/4 cup prepared salsa
• 1/4 cup honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 1 1/2 cups cooked lentils (see Tip) or one 15-ounce can, rinsed
• 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
• 4 cups torn romaine lettuce
• 2 large ripe mangoes, peeled and diced (see Tip)
• 1/4 cup coarsely chopped roasted peanuts or cashews
• 1/4 cup chopped fresh cilantro

Preparation:      

1. Preheat oven to 500°F.
2. Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
3. Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
4. Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.

Caramel Apple Bread

For the wet ingredients:

1 cup plain nonfat Greek yogurt

2 eggs, beaten

2 teaspoons vanilla

For the dry ingredients:

3/4 cup sugar

2 cups whole wheat or white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 or 2 teaspoons cinnamon, to taste

For the solid ingredients:

11/2 cups chopped apples

3/4 cup chopped walnuts, if desired

For the icing:

1/4 cup brown sugar

2 tablespoons butter, melted

1 tablespoon milk

Directions

In separate bowls, mix wet ingredients and dry ingredients. Add wet to dry, stirring to combine. Add the solid ingredients.

Bake at 325 degrees in a sprayed 9×5-inch loaf pan until inserted knife comes out clean, about 45 minutes. Cool completely.

Mix icing ingredients and drizzle over cooled bread before slicing.