red leaf lettuce salad with prosciutto and goat cheese spirals


Prosciutto & goat cheese spirals

I wasn’t going to serve a salad at Thanksgiving this year.  It’s unnecessary really, with the amount of food that gets served.  My husband would say that it just equals more plates to wash.    But there is a comfort level for me, of sitting down for a few minutes and gathering my thoughts before serving the whole meal.  This year was no different.  I was super organized given how late I shopped for everything.  Maybe it is because I have gotten more comfortable with hosting Thanksgiving over the years.  But inevitably, something goes awry, and this year it was my new oven.  At some point between heating up the cranberry sauce in the microwave (which doubles as a convection oven I have yet to use), and checking on the turkey in the regular oven, the display message on my oven panel decided to change.  It wanted to know what my probing temperature was.  The jokes ensued, but I wasn’t laughing.  We couldn’t shut it off or cancel out of it.  I mean really, now?  My husband and my sister were hovering over the panel, and if I kept hearing that damn beep one more time I was going to lose it.  It was like a button that said ‘press me‘ and that they did – over and over and over again.  So I tried the circuit breaker and shut the oven down, only to be faced with it remembering what it was doing prior to being shut down when I reset the circuit.  So I retreated to my office to look for the stupid user’s manual, but I couldn’t find anything on probing temperatures.  I went downstairs to find my husband and my sister now with their heads in the oven, cracking jokes about looking for probes and if the probe looked big enough….I think the exact term was “prob-y enough”…shoot me now.  I finally found one line in the manual – not on how to cancel out of this mess – but how to enter the non-existent probing temperature and hit bake, then off, and just like that, we were back to normal.  My side dishes then got to finish heating up, and so it was time to sit at the table.  I was so happy to just serve a nice salad that didn’t need to be heated or baked – just served.  And I had my two minutes of sanity back.

prosciutto and goat cheese spirals (adapted from Bon Appetit)

8  oz. plain goat cheese
2  TB, plus 1/2 cup hazelnut oil
1  tsp fresh rosemary, minced and divided
2  tsp freshly grated lemon peel, divided
kosher salt and freshly ground pepper
red pepper flakes
10-12  imported prosciutto (aiming for nice 3 inch wide by 7 inches long slices), thinly sliced
1  cup stemmed baby spinach leaves
3  TB sherry wine vinegar
3  TB shallots, minced
1  tsp sugar
10  cups red leaf lettuce, coarsely chopped and cleaned

ingredients

get started on the salad:

note:  I wash my chopped lettuce in the salad spinner and divide onto the 8 plates.  I have been serving the dressing at the table so people can decide how much or how little they want.  The original recipe calls for you tear the lettuce and dress the salad before serving.  Either way is fine.

Coarsely chop the lettuce and clean in a salad spinner or colander.  Dry on paper towels if needed.  Divide lettuce onto 8 plates.
In a medium bowl, stir together the goat cheese, 2 TB hazelnut oil, 1/2 tsp of rosemary and 1 tsp of lemon peel.  Season with salt and pepper and red pepper flakes to taste.

rosemary

goat cheese mixture
Place a sheet of plastic wrap on the counter.  Place 1 slice of prosciutto in center of plastic wrap.  (If slices are torn or too thin, add a second slice to add stability to the roll – which is a good reason to get more prosciutto than you need).  Spread evenly, about 2 TB of goat cheese mixture over the prosciutto slice, covering as much as you can.  Add a single layer of stemmed baby spinach on top of the goat cheese mixture.  Place another slice of prosciutto on top of the layer of spinach.  Repeat the cheese and spinach and prosciutto layers twice more, ending with a prosciutto slice.  Starting at the long side, lift the plastic wrap up and over the layer to start rolling up jelly roll style.  This can be done with quarter turns.  Add a final slice of prosciutto, if needed, to cover the seam of exposed cheese and spinach.  Wrap up tightly in the plastic wrap.  Proceed with remaining prosciutto, cheese and spinach to make a second roll.  Chill until firm, about six hours.

layerswrapped roll

Whisk together the sherry vinegar, shallots, sugar and remaining rosemary, lemon peel and 1/2 cup hazelnut oil.  Season with salt and pepper.
Unwrap rolls and slice each of the rolls into twelve spirals, about 1/2 inch thick.  Place three rolls onto each of the eight plates of lettuce and serve with the dressing.

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turkey sausage and spinach lasagna


lasagna slice

I have a new friend.  His name is turkey sausage.  Wow that sounds bad.  Anyway, I meant to say that I have been getting bored with always substituting ground turkey in dishes to get away from beef and so when I came across this recipe in Cooking Light using turkey sausage, I had an ‘aha’ moment.  I ripped that recipe right out and I am really glad I did.  This recipe rocks.  I was doubly excited because it wasn’t a lasagna with red sauce which my daughter isn’t fond of…(need to change that!).  It really was a hit with them.  Now if you want the 332 calorie version you need to follow the Cooking Light recipe.  I couldn’t fathom only using 2 links of sausage.  How was that going to distribute over an 11×17 space and inside 2 layers?  Not happening.  4 links it is.  I also couldn’t understand using only one ounce of shredded mozzarella cheese.  What’s the point?  Is that a pinch?  So I shook out enough cheese to nicely cover the entire lasagna without being disgusting.  Oh and the funniest change I had to make was to the stingy 2 lasagna noodles per layer.  I used enough to cover the pan – about 5.  So they say the way to hell is paved with good intentions.  It was damn good lasagna.

turkey sausage and spinach lasagna  (adapted from Cooking Light)

Cooking spray
4  4 oz links hot turkey sausage
1  cup Portobello mushrooms, diced
1  cup yellow onion, diced
1  clove garlic, minced
1  10 or 12 oz pkg. spinach
1/4  cup flour
1  cup 1% milk
1  cup unsalted chicken stock
2  TB olive oil, divided
2  bay leaves
1/4  tsp kosher salt
1/2  tsp ground black pepper
15  no-boil lasagna noodles
4  oz shredded mozzarella cheese
1  oz grated fresh Parmesan cheese

onions & mushrooms

get started on the lasagna:

Preheat oven to 375.  Heat a large skillet over medium high heat.  Spray pan with cooking spray.  Remove casings from the sausage and add to the skillet, breaking up into small pieces.  Cook 4 minutes or until browned.  Add mushrooms and onions.  Cook until onions are softened and then add the garlic.  Add spinach and cover with lid.  Cook for 2 minutes or until spinach is wilted.  Stir to combine.  Remove pan from heat.

spinach and sausage mixture

Spoon flour into a dry measuring cup and level with a knife.  Combine flour and next four ingredients (through bay leaves), in a medium saucepan over medium heat, stirring with a whisk.  Cook 8 minutes or until thick and bubbly, stirring frequently.  Remove from heat and stir in salt and pepper.  Spread 1 cup of the milk mixture in the bottom of an 11×17 glass dish coated with cooking spray.

slurrylasagna building

Arrange 4 noodles across milk mixture, slightly overlapping, with a fifth one cut to fill in the bottom space.  Top with 1/2 cup of ricotta cheese and one-third of spinach mixture.  Repeat mixture twice.  Sprinkle finished lasagna with mozzarella cheese and Parmesan cheese.  Cover with foil and bake at 375 for 40 minutes.  Remove foil.  Change oven temperature to broil.  Broil for 4 minutes or until cheese is golden brown.  Let stand ten minutes before serving.

lasagnalasagna slice

Note:  serves 6.