We filmed another episode of the cooking show. Nick Iandolo from Nick's Sci-Fi Corner cooked with me, and since we both share Italian heritage, we prepared a main dish to pay tribute to our roots!
Lasagna Bolognese with Bechemel . Click on the link to be taken to the recipe.
Ooey, gooey, cheesy, meaty, yummy.
We prepared roasted asparagus to go alongside the lasagna. I don't have a link to the recipe, it is so simple, all you need to do is:
-Wash and trim 2 lbs. of asparagus.
-Arrange in a single layer on a baking sheet. Drizzle with olive oil (a tablespoon or two). Season with salt and pepper (about 1/2 teaspoon of each).
-Roast for 10 to 12 minutes at 425 degrees.
Heirloom Tomato Caprese Salad
Again, no link for this because it was a last-minute addition to the show. I was shopping at the farmers market before the taping, and the heirloom tomatoes looked so amazing that I just had to figure out a way to get them onto the show.
So we sliced up a few tomatoes, added some slices of fresh mozzarella, drizzled it with a quick balsamic vinaigrette (whisk to combine 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon dijon mustard), and topped it with some fresh shredded basil.
And finally, we finished with White Chocolate Mousse, which we topped with fresh blueberries and golden raspberries.
These pictures just don't do justice to this perfect dessert! How can you not love making a dessert that only has two ingredients?
I chose the asparagus, Caprese salad and mousse for this show because they are so quick and easy to prepare.
Unlike the lasagna, which needs to take its own sweet time.
But it was worth the wait!
I'm glad I remembered to take a few photos, because it all disappeared quickly!