Lasagne - Order of Layers
#76
Moderator: UK and Ireland & Europe
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For the sake of clarity... "Cottage cheese" in the UK normally means large (i.e. lumpy) curd cheese (and hence low acid). "Curd cheese" comes in various forms, including ricotta (although this is strictly a "whey cheese"), mostly in Northern England, and tends to be small curd (so a smooth consistency) with an acidic tang. German-style Quark is also becoming more popular over here.
(If you've never had a Yorkshire curd tart, made from small curd cheese, with lemon curd, currants and spices, then I urge you to try one if you happen upon it, it's a delicious thing!)
(If you've never had a Yorkshire curd tart, made from small curd cheese, with lemon curd, currants and spices, then I urge you to try one if you happen upon it, it's a delicious thing!)
#77
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Join Date: Feb 2010
Posts: 13,573
I really only like it when it is fresh out of the oven (after resting a bit to settle) but being as there are usually left overs I will eat it again.
Being single I do not cook like this very often and this is a dish I only make for people I like/love. Folks make a big deal out of a standing rip roast or a whole roast turkey- those are easy! A dish like this takes time and care and you have to know what you are doing if you are going to make it right.
Being single I do not cook like this very often and this is a dish I only make for people I like/love. Folks make a big deal out of a standing rip roast or a whole roast turkey- those are easy! A dish like this takes time and care and you have to know what you are doing if you are going to make it right.
I also occasionally make a baked gnocci, which is essentially the same ingredients, minus the pasta, without the layering (and it cooks quicker).
It's lovely to not have to spend time in the kitchen when you have people over, and you can just throw them in to cook and not have to worry about them until the pinger goes!
#78
Join Date: Oct 2016
Location: EWR
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Posts: 192
For the sake of clarity... "Cottage cheese" in the UK normally means large (i.e. lumpy) curd cheese (and hence low acid). "Curd cheese" comes in various forms, including ricotta (although this is strictly a "whey cheese"), mostly in Northern England, and tends to be small curd (so a smooth consistency) with an acidic tang. German-style Quark is also becoming more popular over here.
Goodness me, I'd forgotten all about Yorkshire curd tarts, despite being a born-and-bred Yorkshireman. I wonder if I can source one in New York or if I'm going to have to look for a recipe.
#79
Moderator: UK and Ireland & Europe
Join Date: Jan 2003
Location: Biggleswade
Programs: SK*G, Lots of Blue Elsewhere
Posts: 13,611
Knocks a cheesecake into a cocked hat.
#80
Join Date: Oct 2016
Location: EWR
Programs: UA Gold, BA, HHonors, Avis
Posts: 192
I have the Betty's recipe somewhere. The key things are that you have a savoury pastry (no pate sucree please, this is Yorkshire), no need to blind bake. Line the pastry with the lemon curd. Then you basically make a small cake batter to bind, then add in the curds (ricotta works just fine), currants, cinnamon and nutmeg (to taste - which in my case is always 'generous'). Bake. Enjoy. Glass of Chateau de Chasselas optional.
Knocks a cheesecake into a cocked hat.
Knocks a cheesecake into a cocked hat.
#81
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Join Date: Nov 2004
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So. Olive Garden is running this commercial for "Chicken Parm Lasagne" which is a stack of Chicken Parm. The people all say "I've never had lasagne like this" I scream "it isn't lasagne"!!
#82
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Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
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I've not seen that one. I have seen the never-ending lasagna, chicken parm, or something else (I don't remember what).
#83
Join Date: Jul 2014
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I have a small pot of hate reserved for chicken lasagne. I like chicken, I love lasagne, but for some reason the combination just gets me furious!
#84
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#85
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#86
Join Date: Feb 2000
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