#FISH TACO RECIPE IINA FULL#

Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan.

Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Once you’ve added half of it, you can add the second half all at once, along with 2 teaspoons kosher salt, the pepper, and nutmeg. Pour in the hot milk, a little at a time at first and stirring until combined. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. If your name is Deb, you will probably brown this butter, too. Melt 1/2 cup (8 tablespoons or 115 grams) butter in a large saucepan. Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Add the lasagna noodles and cook for 10 minutes. Prepare noodles: Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. There’s also the fact that it might be almost over-the-top rich the thickness, as written, is quite nice.

#FISH TACO RECIPE IINA FULL#

using a full pound of noodles and a full two pounds of mushrooms, and make a more towering lasagna, but you’ll want to make sure you have a deep pan (mine is 3″ deep and I’m not fully confident). Finally, I am always tempted to increase everything in this recipe by 1/3, i.e. A splash of wine or marsala would be great in the mushrooms, then cooked off at the end.

I often skip warming the milk, and just add it slowly and carefully to the butter-flour mixture, and it isn’t a problem. Ī few optional tweaks: I sometimes add 1/2 cup chopped shallots to the pan before the mushrooms, cooking them until they soften a little, then adding the mushrooms. However, I always forget all about the inconvenience of dishes once I taste the final dish - completely and totally worth it. My only gripe with this recipe is the number of pots it uses I counted 4 in the original (not including the colander, cutting board and knife, ugh) and managed to trim it to 3 in my version, below. I add a clove of minced garlic to the sauce, because I love it in a bechamel. I swap out portobellos with cremini (small brown) mushrooms as portobellos are more expensive, harder to find, break easily and are, in fact, just large brown mushrooms. I have been making this recipe for years and it never fails to receive rave reviews, even from people who think that they could only love red-sauced lasagna. Two years ago: Best Challah (Egg Bread) and Mom’s Apple Cakeįour years ago: Acorn Squash with Chile-Lime Vinaigrette Good thing I bought enough ingredients for two. Layers of noodles, parmesan, sauce and mushrooms are stacked and baked together and the result is ridiculous, so good that although I’d planned to pack up the second half to store in the freezer of a family member on the mend, I fear it won’t make it. The mushrooms are sauteed and seasoned and … that’s it. Rather than loading the sauce down with two or three cheeses, she only opts for parmesan.

The magic is in the recipe, which is from Ina Garten. White sauces are not the kind of thing people associate with a lightweight meal, especially over pasta, but paired with salad this was surprisingly refreshing meal without making us feel like we’d need to bust out the fat pants. So it surprised nobody more than me that I found my lasagna nirvana in the tomato-free béchamel-ed variety, which managed to be light and almost delicate. Most of the lasagnas I’ve had fall in the American-style ricotta/tomato sauce/mozzarella/ground meat style and I never took to them, finding them both heavy and yet, still dry. Unfortunately, it took me a while to find what I considered “good”. It was hard to summon enthusiasm to store anything worthwhile inside it.īut there are few dishes more freezer-friendly than a lasagna, and I love a good one. (Well, almost.) Plus, almost anything that sits in my freezer for more than two weeks smells… freezery. New York City is not a place where you have to stock your freezer to get a good meal in we can get literally anything delivered to our door in under an hour, even food that is both healthy and better than I make at home. And you’d think I’d be an expert on this, having been in their shoes just one year ago but I never bothered. One of the most frequent requests I get is for is to organize a category of recipes that freezes well, or can be packed up and brought to new parents with bigger (er, tinier) things on their agenda than stirring pots.

Fish taco recipe iina