How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Debbie's vegetable lasagna
An improvisation sure to delight all vegetable lovers. (This film is not a "talkie").
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5 Comments
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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.
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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.
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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.
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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.
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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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my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
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