You are here: Recipes It > Recipes > Restaurant

 Advertisements
L.C. Wilmarth`s Deepwater Grille Wild Mushroom LasagnaMarinara Sauce (see recipe)
Wild Mushroom-Leek Mix (see recipe)
2 pounds lasagna noodles, cooked al dente
1 pound fresh spinach, washed, dried, roughly
    chopped, seasoned with salt and pepper
2 pounds smoked mozzarella cheese, shredded
1/2 pound shredded Parmesan cheese
Salt and pepper to tasteMake marinara sauce and wild mushroom-leek mix in advance. They can be made the day before if desired.When ready to assemble: Preheat oven to 350 degrees. Coat 12 x 16 x 2 1/2-inch pan with vegetable oil spray, then layer ingredients.For first layer: Add 7 lasagna noodles, 3 1/2 cups marinara sauce, half the spinach, a third of the mozzarella cheese.For second layer: Add another 7 lasagna noodles, all the mushroom leek mixture, all the Parmesan cheese.For third layer: Add another 7 lasagna noodles, another 3 1/2 cups marinara sauce, the remaining spinach, another third of the mozzarella.For fourth layer: Add 7 lasagna noodles, remaining marinara sauce and remaining mozzarella cheese. You may have leftover noodles; save for another use.Cover pan with foil and bake in preheated oven 1 hour. Uncover and let rest 5 minutes before cutting and serving.Note: Leftovers freeze well. Wrap individual portions, then freeze.To serve, thaw in refrigerator, then reheat 1 to 2 minutes in the microwave on full power.Marinara Sauce
1 medium yellow onion, cut into 1/4-inch squares
1 small carrot, cut into 1/4-inch squares
1 rib celery, cut into 1/4-inch squares
1 tablespoon freshly minced garlic
1/2 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
6 1/2 cups good-quality canned tomatoes, diced
3 1/4 cups good-quality tomato puree
1/2 cup basil pesto
1 tablespoon salt
1 tablespoon pepperIn large saucepan over medium heat, add oil. Saut? onion, celery, carrot, garlic and crushed red pepper 10 minutes, stirring often.Add diced tomatoes and tomato puree, mix well, reduce heat to low and simmer 2 hours, stirring occasionally. Transfer to container, add pesto, salt and pepper. Refrigerate uncovered. After mixture has cooled completely, puree in food processor, then return to container, cover and refrigerate. Sauce can be made 2 to 3 days before making lasagna.Wild Mushroom-Leek Mix
1/8 cup dried porcini mushrooms
4 leeks (white part only), well-washed
1 1/4 pounds cremini mushrooms, cleaned with damp towel
1 1/4 pounds oyster mushrooms, woody base removed
1 1/4 pounds shiitake mushrooms, stems removed
3 tablespoons olive oil (divided)
1 tablespoon freshly minced garlic
1 tablespoon salt (divided)
1 tablespoon pepper (divided)
1 teaspoon freshly chopped thyme (divided)
1 teaspoon freshly chopped oregano (divided)
1 teaspoon freshly chopped parsley (divided)Cover porcini mushrooms with water, cover and set aside until soft.Roughly chop leeks and fresh mushrooms.In large saut? pan, add 1 tablespoon of the oil. Add leeks and garlic and saut? 3 minutes. Season with some salt and pepper. Remove from heat and transfer to large cookie sheet.In same pan over medium-high heat, add another tablespoon oil and add half the mushrooms. Saut? until they just start to release their liquid. Season with some of the salt and pepper and half the fresh herbs. Remove from heat and place on cookie sheet with the leeks.Repeat same process using remaining tablespoon oil, mushrooms and herbs. Remove porcini mushrooms from liquid and add to mushroom mixture in pan. Drain soaking mixture through coffee filter, making sure to leave sand and grit behind. Saut? another 3 minutes. Transfer last batch of mushrooms to same cookie sheet and refrigerate. When cool, place in container and mix well. Cover and refrigerate until ready to use.
 Advertisements

 

Also see ...

La fonda on main avocado poblano soup
La Fonda on Main Avocado Poblano SoupSource: San Antonio Express News La Fonda on Main restaurant, San Antonio, Texas1 pound poblano chiles, washed, seeded and coarsely chopped (skin on) 2 carrots, washed, peeled and roughly chopped 1 white onion, peeled and roughly chop (Upload by user)

La fuente restaurant papaya and pineapple pico
La Fuente Restaurant Papaya and Pineapple PicoSource: La Fuente Restaurant, Tucson, Arizona4 Serrano chile peppers, diced 5 tomatoes, diced 1 bunch cilantro 2 red onions, diced 4 papaya, peeled, seeded and diced 1 pineapple, peeled and 1/2 inch diced 1/4 cu (Upload by user)

La madeleine ham and potato gratin
La Madeleine Ham and Potato GratinSource: Adapted from Les Recettes de la Saison, by la Madeleine chefs and compiled by Susan Hermann Loomis2 cups heavy cream1 cup half and half1 clove garlic, minced2 teaspoons salt2 1/2 pounds red potatoes, sliced 1/8 inch thickb (Upload by user)

 Advertisements
L`amore rigatoni alla vodka
L`Amore Rigatoni alla VodkaSource: Chef Luigi L`Amore, Phoenix, Arizona azfamily.com6 ounces rigatoni, cooked according to package    directions, drained and kept hot 3 shallots, finely chopped 3 tablespoons extra virgin olive oil 1 tablespoon bu (Upload by user)

La fogata green chicken enchiladas
La Fogata Green Chicken EnchiladasSource: La Fogata Restaurant, San Antonio, TexasYield: 6 servings1/4 pound tomatillos, quartered 1/2 cup water 1 whole clove garlic2 serrano chiles 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup cilantro leaves, loose (Upload by user)

La olla restaurant & bar oaxacan string cheese in green salsa
La Olla Restaurant & Bar Oaxacan String Cheese in Green Salsa (Quesillo en Salsa Verde)Source: La Olla Restaurant & Bar, Oaxaca, Mexico Bon Appetit, May 2003You can use more or less sugar, depending on the acidity of the tomatillos.6 servings2 cups waterbr (Upload by user)

Las manitas enchiladas zacatecanas
Las Manitas Enchiladas ZacatecanasSource: Las Manitas, Austin, Texas texasmonthly.comuChicken Filling/u 1 whole frying chicken, giblets and excess fat removed 1/2 medium onion, peeled and sliced 1 clove garlic, peeled 1 tablespoon salt 2 tablespoons butte (Upload by user)

La madeleine potato pancakes with boursin
La Madeleine Potato Pancakes with BoursinSource: Thierry Roboullet, La Madeleine, Tyson`s Corner2 russet potatoes, peeled and grated3/4 teaspoon sea salt1/2 teaspoon freshly ground black pepper2 tablespoons olive oil4 ounces Boursin4 teaspoons chives, chopped/ (Upload by user)

La mansion del rio lavosh
La Mansion del Rio LavoshSource: La Mansi?n del Rio San Antonio, TexasuDough/u2 1/2 pounds (about 8 cups) all purpose flour1 pound (about 3/4 cup) whole wheat flour1/4 cup powdered sugar1 tablespoon granulated sugar2 tablespoons salt1/4 cup shortening (Upload by user)

Lafitte`s landing louisiana crawfish etouffee
Lafitte`s Landing Louisiana Crawfish EtouffeeSource: wwltv.com Crawfish Etouffee Lafitte`s Landing Restaurant as prepared on the Eyewitness Morning News April 21, 2000The word "etouffee" means to stew, smother, or braise. This technique is found in dishes using shr (Upload by user)
TAG: crawfish, chopped, lafitte`s, pepper, landing, louisiana, minutes, etouffee, tablespoons, ,

La madeleine tomato basil soup
La Madeleine Tomato Basil Soup4 cups tomatoes (8 to 10), peeled, cored and chopped,    or 4 cups whole tomatoes, crushed4 cups unsalted tomato juice12 to 14 fresh basil leaves1 cup whipping cream1/2 cup sweet unsalted butter, softened1/4 teaspoon cr (Upload by user)
TAG: basil, tomato, butter, madeleine, tomatoes, ,

CREAMY  FINGER  JELLO
CREAMY FINGER JELLO
LEMON  JELLO  CAKE
LEMON JELLO CAKE
Homemade Noodles with Poppy Seeds
Homemade Noodles with Poppy Seeds
Southern Cheese Grits Casserole
Southern Cheese Grits Casserole
Lake elsinore smokehouse tennessee coleslaw
Lake Elsinore Smokehouse Tennessee ColeslawSource: Lake Elsinore Smokehouse Lake Elsinore, California1 1/2 heads cabbage, diced1 large onion, diced2 green bell peppers, diced1 1/2 cups granulated sugar1 1/2 cups cider vinegar1 cup oil1 1/2 teaspoons salt (Upload by user)
TAG: elsinore, smokehouse, teaspoons, tennessee, cabbage, ,

Landmark tequila salsa
Landmark Tequila SalsaSource: Landmark Mesa, Arizona3 tomatoes, chopped4 stalks green onions, chopped1/2 white onion, chopped2 tablespoons cilantro, chopped1 roasted red pepper, chopped1/2 ounce roasted jalape?o, seeded and chopped1/2 teaspoon oregano (Upload by user)
TAG: landmark, chopped1, jalape, ounce, tequila, ,

La grillade restaurant pork in lime cream sauce
La Grillade Restaurant Pork in Lime Cream SauceSource: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand2 tablespoons vegetable oil 1 1/4 pounds pork tenderloins 2 tablespoons unsalted butter 2 tablespoons chopped onion 2 tablespoons chopped shallot 1/2 (Upload by user)
TAG: sauce, tablespoons, minutes, cream, grillade, restaurant, stirring, reduced, skillet, frequently, ,

Lantana grille chicken and cheese tortellini
Lantana Grille Chicken and Cheese TortelliniSource: Chef Ed Dean, Lantana Grille, Phoenix, Arizona1 tablespoon olive oil 1 tablespoon butter 1 tablespoon garlic, sliced 1 tablespoon shallots, sliced 2 ounces fresh spinach 1/2 cup crumbled blue cheese 3 tabl (Upload by user)
TAG: cheese, chicken, tablespoon, lantana, grille, ounces, tortellini, ,

Las brisas de mariscos
Las Brisas de Mariscos (Seafood Enchiladas)6 ounces bay scallops6 ounces rock shrimp4 ounces lobster meat1 large green bell pepper, chopped1 large red bell pepper, chopped1/4 cup scallions, chopped1/2 tablespoon butterFlour tortillas6 ounces Monterey jack (Upload by user)
TAG: cream, diced, lobster, ounces, minutes, simmer, olive, tablespoon, mariscos, large, chopped1, brisas, cheese, ,

         
TAG: tablespoon, mushrooms, lasagna, mushroom, pepper, sauce, divided, noodles, layer, marinara, freshly, minutes, cover, pounds, cheese, teaspoon, refrigerate, leeks, garlic, mozzarella, chopped, mixture, remaining, porcini, sheet, grille, cookie, container, remove, deepwater, large, squares, medium, spinach, fresh, third, wilmarth`s, puree, transfer, ,
Permalink--> In : Recipes  -  Restaurant