I wanted to update you on the recipe research in the One Roast Chicken test kitchen. For the great number of subscribers who have asked me to tackle lasagne (Andrea, D-J., Krista, Lolita, Darlene, & Amelia), everyone wants to know if there’s a recipe that is lovely, homemade, fast, healthy, and does not taste like a bowl of gooshy noodles.
Since I last reported on the lasagne trials a few weeks ago, I can tell you that I’m up to recipe #6 now. I try not to subject my poor husband to lasagne trials more than once every few weeks. And I’m happy to report that the meat version of the recipe is almost finished (yeah!) — it needs one more round of fine tuning, and then photography, and then it’ll be done.
In each recipe of the six trials, I changed different variables each time, trying to find the perfect equation of time + effort = flavour. Some things stay the same. I knew from the beginning that I wanted to use jarred sauce, in order to save time and work. I settled on Barilla Tomato and Basil sauce because it’s not too salty, and is readily available. I’ve experimented with the lasagne noodles (I’ve tried boil and no-boil noodles), and the filling (I’ve tried ricotta, cottage cheese, and a combination of both).
Meanwhile, while the meat lasagne is taking shape quite nicely, the vegetarian lasagne (as requested by Roberta) — of which I’ve done only one batch — is initially very uninspiring. I thought incorrectly that it would be super easy to adapt my meat lasagne recipe into a veggie one by replacing the meat with spinach. That didn’t really work. There are more veggie trials in my future before this recipe will be ready for publication.
Thanks to Karen and Satendra, I’ve also been working on a recipe for chicken tandoori. This dish uses inexpensive chicken thighs combined with a lovely, spicy marinade. While most of us won’t have the right kind of oven to prepare this dish in its most traditional fashion, I have instead been adapting the recipe for more regular ovens using the broiler. I’ve tested two versions so far, and both have been quite fabulous. The list of spices is a bit long, but the combined flavours and the simplicity of the preparation is really outstanding. This recipe is almost ready to share, stay tuned.
After the lasagne and the chicken tandoori are perfected, my next adventure is Dutch apple pie (as requested by Nick). I’m totally excited to find a really great apple pie recipe that you can make for 2 people — a simple, put-it-together-after-dinner baby version of the giant pie.
If you have any recipes that you would like me to develop, just drop me a line 🙂 I’d love to hear your feedback.
You can always reach me at firstname.lastname@example.org.
Thanks and bon appetit!
Shelley MacDonald Beaulieu, Owner & Head Chef