How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

An improvisation sure to delight all vegetable lovers. (This film is not a "talkie").

Rating: 5/5 stars
Tags: lasagna, vegetarian
Views: 83

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5 Comments

Patrick Comment by Patrick on September 28, 2008 at 11:02am
Even people who aren't vegetable lovers (like me) will like this lasagna. She used what we had around plus the basic lasagna making techniques.
John Barrows Comment by John Barrows on September 28, 2008 at 12:15pm
I think this looks very good, and a nice improvisation on a classic recipe technique. Good job!

I would improvise on this as follows (for my own taste): Include something tomato based (maybe some roasted tomatoes, or a simple sauce inter-spersed in the layers, and/or to cover, or tomato slices in layers ... something to "brighten" the look and mouth). I think that I would use a narrower selection of vegetables, like maybe omit the broccoli which has strong taste that may stand out too much, and/or the carrots which i'm not universally fond of (though I don't dislike them). I also like the idea (as expressed by Giuliano Bugialli) of making a spinach pasta, or a beet pasta. I think I'm missing the standard mozzarella, too. All that said, I like the concept of Debbie's and I think a professional execution.
John Barrows Comment by John Barrows on September 29, 2008 at 11:54am
Debbie is one our favorite disciples, having read our book ("How I Taught My Brother to Cook") and now more than willing and able to use our classic techniques to improvise on her own.
John Barrows Comment by John Barrows on September 29, 2008 at 11:57am
You can easily buy our book here, and become an improv expert like Debbie.
Debbie Comment by Debbie on September 30, 2008 at 3:31pm
Why thank you guys! I am humbled. I do admit a lot of what I learned I learned from Patrick, some from Johnny and some from memories. This lasagna I just thought of out of the blue and decided to go with it. I appreciate your suggestions John. I wanted to stay away from the typical tomato base, that is why I didn't use any, but perhaps next time I will include some sun dried tomatoes. BTW......Patrick did the pasta for this, since he is the professional!

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But of course!
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The best pizza in Paris!!!!!
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Great advice! And the shows with the best cleavage are especially noteworthy.
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