Grilled Rib-Eye Steak with Blue Cheese Stuffed Mushrooms

If I recall correctly, this is the very first "fancy" thing that Steph and I cooked together when we were housemates. We first made it to pair with the 2000 Curtis Crossroads Syrah (which was wonderfully earthy and barnyardy), but have made it countless times since. This recipe originally came from Food & Wine, and the only real modification we made was to double the anchovies. (The first time we made this dish, we read the instructions as "2 anchovies" rather than the actual "2 anchovy fillets," but it was so delicious that we've made it with double the anchovies ever since...) This is an easy dish to make and is fairly impressive, but should probably only be served to people who enjoy strong flavors (garlic, blue cheese, and anchovies) and don't mind having some serious garlic breath...

Grilled Rib-Eye Steak with Blue Cheese Stuffed Mushrooms
   12 large white mushrooms (about 1 pound), stemmed
   3 tablespoons dry white wine
   3 tablespoons olive oil
   Salt and freshly ground pepper
   4-6 ounces Danish blue cheese
   2 tablespoons heavy cream
   4 large anchovy fillets, minced
   4 large garlic cloves, minced
   1-2 teaspoons Dijon mustard
   1/4 cup fresh bread crumbs
   2 boneless rib-eye steaks
   2 tablespoons balsamic vinegar
   1 tablespoon soy sauce
   1 tablespoon cold unsalted butter

Preheat the oven to 450°. In a large baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid. Pour the liquid into a small skillet. Turn the mushrooms over (stemmed side up) and roast for 10 minutes longer, or until well browned on the bottom.

Remove mushrooms from the baking dish and add a splash of wine to the dish while still very hot to deglaze. Pour the liquid into a the skillet with the original juices and combine with the soy sauce and balsamic vinegar. Bring to a simmer and reduce by half, then keep warm.

Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the blue cheese with the cream, anchovies, garlic and mustard. Stir in the bread crumbs and season with salt and pepper. Stuff each mushroom cap with the filling.

Season the steaks with salt and pepper. Grill to desired level of doneness. Allow the steaks to rest for 10 minutes before serving. Meanwhile, preheat the broiler. Return vinegar mixture to a boil. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper and pour it into warmed ramekins for each serving. Broil the mushrooms for 3 minutes, or until browned (rotating the baking dish as needed). Serve the steak with stuffed mushrooms, with the sauce on the side.

Serves 2.

The Perfect Mojito

One of the things Steph and I perfected when I lived in Santa Barbara was the citrus-based cocktail. It turns out the recipe proportions are the same whether you're making a Mojtio or a Lemon Drop, but the Mojito sort of became the Emily & Steph signature drink (to the point that the smell of mint at the farmers' market immediately sends us off to buy limes and rum...).

Below is our mojito recipe. More traditional recipes finish with soda water, but we choose to finish with more rum instead because that's just how we roll... If you want a lighter drink, I would replace half of the rum with soda water. The perfect Lemon Drop has the same proportions, just omit the mint, replace lime juice with lemon juice, and replace rum with vodka...

The Perfect Mojito
   6 tablespoons freshly squeezed lime juice
   4 tablespoons sugar
   1 handful of mint leaves (plus a couple sprigs for garnish)
   1 cup rum (we use golden rum because we are rebels)

Combine lime juice, sugar, and mint in a cocktail shaker and mash with a muddler to help the sugar dissolve and to release some of the essential oils in the mint. Add rum, fill the shaker with ice, and shake ~27 times (until very cold). Pour into a highball glass, fill glass with ice, and garnish with a sprig of mint.

Serves 2.

Grilled Tri-Tip with Roasted Onion and Blue Cheese Cream Sauce

This is a recipe that started out in Todd English's Olives Table cookbook that has evolved a bit over time, most recently by replacing the rosemary in the original recipe with fresh thyme. The smokiness of the ham is a beautiful accent to the sweetness of the onions and the earthiness of the time. Delicious. We serve this with a big hunk of grilled tri-tip and a tasty glass of Syrah or Cabernet Franc.

Roasted Onion and Blue Cheese Cream Sauce
For the Roasted Onions:
   2 very large Vidalia (or other sweet) onions
   1 tablespoon olive oil
   2 tablespoons fresh thyme leaves
   1 teaspoon kosher salt
   1/2 teaspoon fresh ground black pepper

For the Sauce:
   2 tablespoons butter
   2 roasted onions, roughly chopped
   1/2 cup finely minced smoked ham
   2 teaspoons chopped fresh thyme
   4 scallions, finely minced
   1 cup heavy cream
   4 oz blue cheese (we used a Danish blue), crumbled

To prepare the onions, preheat an oven to 450° F. Cut off the tops and bottoms of the onions and peel them. Toss peeled onions with oil, thyme, salt, and pepper to coat. Place on a baking sheet and roast for 20 minutes. Reduce heat to 350° F and continue to roast for 30-60 minutes or until very soft. Remove from oven and set aside until cool enough to chop. This can be done a day in advance; refrigerate onions until ready to use.

For the sauce, melt the butter in a large skillet and add the onions. Sauté 5-10 minutes over moderately high heat, then stir in the ham. Cook for 5 more minutes, stirring occasionally, then stir in thyme and scallions. Cook for 10-15 minutes more, stirring occasionally, until the onions start to caramelize slightly. Stir in the cream and blue cheese and simmer over very low heat for 10-15 minutes, until the blue cheese melts into the sauce and the sauce thickens slightly. Serve with a big hunk of red meat and enjoy.

Serves 2-4.

Indian-Spiced Chicken Salad

Back in the days before I worked in a winery, Steph and I joined a wine club together and resolved to cook up something special to pair with the wine whenever a shipment arrived. I would be hard pressed to name more than one other pairing, but Indian-Spiced Chicken Salad (from Food & Wine) was so good that we feel compelled to make it almost every time we find ourselves with a nice bottle of Viognier that needs drinking... This recipe is really delicious and is easy enough that it can be prepared even while staying in a cheap hotel (just using a portable camping grill) if necessary...

Indian-Spiced Chicken Salad
   2 tablespoons coriander seeds
   1 tablespoon cumin seeds
   1 teaspoon fennel seeds
   1 teaspoon mustard seeds
   1/2 teaspoon fenugreek
   1/2 cup extra-virgin olive oil
   2 tablespoons tawny port
   3-4 garlic cloves, thinly sliced
      Pinch of ground turmeric
      Kosher salt and freshly ground pepper
   4 skinless, boneless chicken breast halves
   1/4 cup fresh lemon juice
   1 large shallot, minced
   1/2 pound green beans
   8 cups torn Boston lettuce leaves
   1 large, ripe red papaya, peeled, seeded and cut into 1-inch chunks
   1 pint grape tomatoes, halved
   1/2 cup roasted cashews, chopped (or to taste)

In a small skillet, toast the whole spices over moderate heat for 1 minute. Allow to cool, then coarsely grind in a spice grinder (easiest) or mortar and pestle (harder).

In a large zip-top bag (freezer bags are best to avoid leaks), combine 2 tablespoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat well. Seal the bag and refrigerate to marinate for at least 2 hours or (preferably) overnight.

Mix the remaining ground spices with the lemon juice, shallot and the remaining 6 tablespoons of olive oil and season with salt and pepper to taste. The dressing is best made a day in advance (when preparing the marinade) as well.

In a saucepan of boiling salted water, cook the green beans for about 90 seconds. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.

Light a grill (or preheat a broiler if you don't have a grill). Remove the chicken from the marinade and grill over moderately high heat until just cooked through. Allow the chicken to rest for 5 minutes, then cut in to 1-inch chunks. You now have a pile of ingredients that looks something like this:
In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve.

Serves 4.

Smoked Salmon Spread

This is an old stand-by appetizer recipe that I used to make frequently but had forgotten about over the last couple years. Steph suggested we throw together a batch to have as part of our wine-tasting picnics, and I immediately realized that this was a brilliant idea. This is extremely easy to make and is really fresh and delicious. (I'm pretty sure the recipe started out in an Ina Garten cookbook, in case you're keeping track of such things...)

Smoked Salmon Spread
   16 ounces cream cheese, at room temperature (can use reduced fat)
   1 cup low fat sour cream
   2-4 tablespoons freshly squeezed lemon juice
   2-4 tablespoons minced fresh dill
   1-2 tablespoons prepared horseradish (or to taste)
   12 ounces thinly sliced smoked salmon, torn into rough pieces
      salt and pepper to taste

Combine all ingredients other than the salmon in a food processor. Add the salmon and pulse to combine, trying not to completely purée the salmon in the process. (If making without a food processor, simply chop the smoked salmon as finely as you have the energy for, then combine with other ingredients.) Season to taste with salt and pepper. Note that the salmon is salty, so I almost never have to add any salt at all.

Chill and serve with crackers or baguette slices. This spread tastes better after it has spent a few hours in the fridge to allow the flavors to blend.

Serves 8-12.

Asian-Inspired Seafood Feast

These are some of the recipes we threw together for my last night in Dubai. With the exception of the Crab Rangoon (which I've been making for about 9 years) these were mostly new experiments that turned out quite well.

I'm particularly in love with the Sesame Wonton Triangles (from a recipe at Epicurious.com) and can see myself making those again and again as a vessel to transport all manner of delicious toppings from table to mouth... Another pleasant surprise was the marinade on the salmon main course. It turned out absolutely delicious, with flavors that managed to complimented the salmon without overpowering it. Below are recipes for our appetizers and main course. (We decided to be lazy and go with store-bought ice cream for dessert...)

Sesame Wonton Triangles with Smoked Salmon and Wasabi Cream Cheese
For the Triangles
   1/4 cup sesame oil
   1 egg white
   16 wonton wrappers
sesame seeds
Whisk together oil and egg white. Lay several wonton wrappers out on a cutting board and brush with egg white mixture. Sprinkle with sesame seeds, then cut diagonally into triangles. Bake in a pre-heated 350°F oven until golden, about 10 to 15 minutes. Repeat with remaining wonton wrappers.

For the Wasabi Cream Cheese
   1 tablespoon (or more to taste) wasabi paste
   4 oz. cream cheese (reduced fat works fine)
   1-2 teaspoons lemon juice
   1-2 teaspoons sour cream
Mix all ingredients together. Season to taste with salt and lemon juice as needed. Place in a zip-top bag with a ~1/4-inch whole cut in the corner for piping onto wonton triangles.

For the Wasabi Vinaigrette:
   1 tablespoon rice vinegar
   1 teaspoon chopped chives (or substitute minced scallion greens)
   2 teaspoons wasabi paste
   1 teaspoon grated fresh ginger
   /2 teaspoon sesame oil
Whisk all ingredients together and set aside.

For Assembly:
   1 tablespoon chopped chives (or substitute minced scallion greens)
   1 teaspoon toasted sesame seeds
   2-3 ounces smoked salmon, thinly sliced and cut into 1/2-inch by 2-inch strips

Top each wonton triangle with ~1/2 teaspoon of the wasabi cream cheese. Top with a piece of smoked salmon, then brush the top of the salmon with the vinaigrette. Repeat for remaining triangles and move to a platter, then sprinkle with chives and sesame seeds.

Makes 32 triangles.


Crab Rangoon
   250g krab (imitation crab), chopped
   250g-400g cream cheese (depending on your preferred consistency)
   1 teaspoon Worcestershire sauce
   1/4 teaspoon granulated garlic
   salt to taste
   crushed red pepper flakes to taste
   1 package wonton wrappers
      Sweet Chili Sauce to serve

Place first seven ingredients (krab through red pepper flakes) in a large bowl and stir to combine well. Place a scant half teaspoon of the mixture in the center of a wonton wrapper. Dip your finger in a bowl of water and lightly wet two adjacent sides of the wrapper with your finger. Fold the wrapper to form a triangle, with the two dry sides in contact with the two wet sides. Seal the edges, being careful not to leave any air pockets. Set aside, being sure not to overlap finished triangles. Repeat until you run out of filling or wrappers.

Heat oil to 375°, then deep fry rangoon in small batches until golden brown and crispy. Serve with Sweet Chili Sauce and enjoy...

Makes ~40 Crab Rangoon.


Grilled Prawns with Lemongrass, Chilies, and Mint
   750g large prawns (shell on)
   8-12 Thai bird chilies, minced
   3 cloves garlic, minced
   3 tablespoons fish sauce
   3-4 tablespoons lime juice
   2-3 teaspoons sugar
   4 stalks lemongrass, tough outer leaves removed, tender portion of stalks finely minced
   2 shallots, thinly sliced
   2 scallions, thinly sliced
   1/2 cup mint leaves, torn
      fried wonton strips, to serve (optional)
      lettuce, to serve

Remove shells from the body of the prawns, butterfly, and devein, leaving tails and heads on. Season the prawna lightly with salt, then thread them onto skewers and place on an oiled grill and cook over moderately high heat until just cooked through.

Meanwhile, pound the chilies and garlic in a mortar and pestle until very fragrant. Combine with fish sauce, lime juice, sugar, and lemongrass. When prawns are cooked, gently toss them with this lemongrass-chili mixture. Serve with thinly sliced shallots and scallions, torn mint leaves, wonton strips (if using), and lettuce.

Serves 3-4 as an appetizer.


Soy-and-Ginger-Marinated Salmon
   1/4 cup soy sauce
   1/4 cup sake
   3 tablespoons fresh lime juice
   3 tablespoons grated fresh ginger
   1 tablespoon sugar
   1kg center-cut salmon (skin on for easier grilling)
      1 pound Chinese greens (such as bok choy), steamed, to serve
Combine the first five ingredients (soy sauce through sugar) in a small saucepan and stir over moderate heat until sugar dissolves. Set aside to cool, then add salmon and marinate 2-4 hours.

Preheat a gas grill. Place salmon on the grill skin-side-down and lower the heat. Grill until just barely cooked through. Serve on a bed of steamed greens.

Serves 4.

Smoked Salmon Pizza with Crème Fraîche

This is yet another old stand-by, unfamiliar to very few of my friends in the US... This pizza is one of my very favorite appetizers and is a nice combination of being both easy to prepare and delicious.

Usually I've made this on a pizza stone (like with any other homemade pizza), but we've been using a small cast-iron pan here as a pizza stone substitute, and darned if we didn't end up with a crust that was better than ever....

Smoked Salmon Pizza with Crème Fraîche
   One batch Basic Pizza Dough (see below)
   Olive oil for brushing
   Sea Salt
   1 medium red onion, quartered and thinly sliced
   ~1/2 cup Crème Fraîche (or substitute full-fat sour cream)
   ~12oz. Smoked Salmon (thinly sliced)
   ~2 tablespoons finely chopped chives (or use minced scallion greens)

Preheat a pizza stone or cast-iron pan in the oven at the highest temperature available to you.

Divide pizza dough into 4 portions (or more smaller portions, depending on the size of your pan if you're not using a pizza stone). For each pizza, roll out the dough into a circle about 1/8 of an inch thick. If using a pizza stone, sprinkle some cornmeal on a pizza peel and place your rolled-out dough on top. Brush with olive oil, sprinkle with sliced red onions and a little sea salt, then slide onto the pizza stone. If using a cast iron pan, remove pan to the stove-top, placed rolled-out dough in the pan, then brush with olive oil, sprinkle with red onions and a little sea salt, and return the pan to the oven. In both cases, cook until the bottom is crisp and brown. (You may need to occasionally reach into the oven to pop bubbles in the crust with a knife or scissors...)

Remove crust from the oven and allow to cool for 1-2 minutes. Spread a layer of crème fraîche over the crust, followed by a layer of smoked salmon. Top with chopped chives and cut into 8 pieces to serve.

Makes 4 medium pizzas.


Basic Pizza Dough
   1 cup warm water
   2 1/4 teaspoons active dry yeast
   3 to 3 1/2 cups all purpose flour
   1/2 teaspoon salt

Pour the water onto a medium-sized bowl and add the yeast, stirring with a fork until dissolved. Add 1 cup of flour and the salt, then mix thoroughly with a wooden spoon. Add another cup of flour and mix again. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well. Knead the dough for 7-10 minutes, working in additional flour as needed until the dough is no longer sticky. Allow the dough to rise in a lightly oiled bowl for 30 to 45 minutes. After the dough has doubled in size, punch it down and knead for one more minute, then the dough is ready to use.

Makes 4 medium pizza crusts.

Grilled Leg of Lamb with Tzatziki and Homemade Pitas

If you knew me for any amount of time when I lived in Portland or Santa Barbara, there's a good chance I've invited you over at some point to eat Grilled Leg of Lamb with Pitas (or some variation thereof). This happens for three reasons. First, I seriously love lamb. Second, I can't really grill a whole leg of lamb for myself because it's enough food for at least 8 people... thus I must take advantage of having friends around and use them as my excuse for grilling legs of lamb. Finally, this meal is extremely easy to throw together so it's ideal for entertaining if you want to still be able to relax and enjoy time with your guests...

A couple notes on the recipes below:

• In theory you could roast the lamb in a 350° F oven until the desired internal temperature is reached if you don't have a grill, but then it wouldn't get all pretty and charred like the picture below, which would be a shame.
• I like to use a digital meat thermometer (the remote kind are particularly handy, allowing you to know the exact temperature of your meat even while sipping a cocktail in the living room) for big hunks of meat like this. You just can't tell degree of doneness by the ol' poking test (like you can with steaks or chicken breasts), and it makes no sense to follow a recipe's timing recommendations on a grill given how variable temperatures can be. Knowing your exact internal temperature is the only way to make sure you end up with a perfectly cooked giant hunk of meat.
• Yes, I know that you can buy a 6-pack of perfectly good pitas at Trader Joe's for one dollar, so the fact that homemade pitas are practically free isn't a selling point... But homemade pitas are approximately one million times tastier than store-bought pitas, so it's worth the time (~15 minutes hands-on, one hour for the dough to rise, a bit of time rolling out and baking the dough while the lamb cooks) that it takes to make them yourself. Plus, watching pitas puff in the oven with one of life's great simple pleasures...

I think the lamb and tzatziki recipes began from recipes I read in an Ina Garten cookbook years ago. The pitas are from the totally awesome Flatbreads and Flavors cookbook by Jeffrey Alford and Naomi Duguid.

Grilled Leg of Lamb with Tzatziki and Homemade Pitas
For Lamb:
   1 kg low-fat plain yogurt
   2 - 4 tablespoons olive oil
   Zest and juice of 3 lemons (should be ~1/2C juice)
   3/4 cup fresh whole rosemary leaves or 1/4 C dried rosemary*
   4 cloves garlic, crushed and minced
   1 tablespoon kosher salt
   1 teaspoon freshly ground black pepper
   1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

To Serve:
   4 - 6 tomatoes, diced
   1 English cucumber, quartered lengthwise and thinly sliced
   2 small red onions, very thinly sliced and tossed with lemon juice at least 1 hour prior to serving
   Feta cheese
   Kalamata Olives
   One batch Tzatziki (see recipe below)
   One batch Pita Bread (see recipe below)

Combine the first 7 ingredients (yogurt through pepper) in a large non-reactive bowl. Add the lamb and coat thoroughly in the yogurt mixture. Cover and move to the refrigerator to marinate overnight or up to 3 days. Remove the lamb from the refrigerator an hour before grilling and remove as much marinade as you can from the meat. Preheat a gas grill. When grill is ready, add lamb and cook, turning once, until an internal temperature of 115-120° F (for rare to medium-rare) is reached in the thickest part of the meat. (I usually turn the lamb when the internal temperature gets to around 85° F.) Remove the lamb to a cutting board and cover with foil for 15-20 minutes while the meat rests (the temperature will continue to rise to 135-140° F during this time). You can roll out and cook the pitas while the lamb cooks and rests.

Slice the lamb and serve with tomatoes, cucumber, onion, feta, olives (not pictured below), tzatziki, and freshly made pitas to assemble into delicious wraps.
Serves 8.

*Fresh rosemary doesn't seem to exist in Dubai, but the dry actually works great in a marinade and is definitely cheaper...


Tzatziki
   1 pound plain, low-fat yogurt
   1 English cucumber, grated
   1 tablespoon sea salt
   1/2 cup sour cream
   1 tablespoon rice vinegar or white wine vinegar
   2 tablespoons fresh lemon juice
   1 tablespoon olive oil
   1 1/2 teaspoons minced garlic
   1-2 tablespoons minced fresh dill
      salt and freshly ground black pepper to taste

Place the yogurt in a colander lined with cheesecloth (or paper towels). Place over a bowl and allow to drain, refrigerated for 3-4 hours. Toss the grated cucumber with one tablespoon of sea salt and place in a sieve over another bowl. Allow to drain for 3-4 hours then squeeze out as much liquid as possible before proceeding.

In a large bowl, combine the thickened yogurt and drained cucumber with remaining ingredients. Season to taste with salt and pepper. The tzatziki can be served right away but tastes even better after allowing the flavors to marry in the fridge for a few hours.


Pita Bread
   2 teaspoons dry yeast
   2 1/2 cups warm water
   5 - 6 cups all-purpose flour
   1 tablespoon sea salt
   1 tablespoon olive oil

Sprinkle the yeast over the water and stir to dissolve. Stir in 3 cups of flour, 1 cup at a time, then stir ~100 times in the same direction. Leave for 10 minutes.

Sprinkle salt over the dough and add oil. Stir in more flour, 1 cup at a time, until too stiff to stir. Turn out onto a floured work surface and, adding additional flour as needed, knead for 8 – 10 minutes, until smooth and elastic.

Allow dough to rise for at least 1 and a half hours. The dough can be made ahead to this point and then refrigerated for up to 10 days. The flavor becomes more yeasty over time (which I like) and the resulting pitas seem to puff easier after the dough has rested for at least one night in the refrigerator. Just remove the dough from the fridge the morning you plan to make the pitas so that it can come to room temperature.

Preheat a pizza stone or cast-iron pan in a 450° F oven. Separate the dough into 16 equal size sections (or just pull of approximately pita-sized hunks to work with if you're not that compulsive). Working with one at a time, roll out dough into flat circles, then allow each round to rest for at least 60 seconds before moving to the oven.

Gently place rolled-out dough on the pizza stone or pan and cook until (if all goes well) the pita puffs up like a balloon or (if things don't go quite as well) the dough is cooked, about 2 minutes.
Makes about 16 pitas.

Mediterranean Lasagna "Recipe"

This isn't going to be much of a recipe, so much as a just a list of ingredients to assemble... but that's how things like lasagna (and sandwiches) go, right? When I was brainstorming with Alicia about meals for this week, she suggested trying a lasagna of some kind. I don't know why, but I have an odd aversion to pasta with red sauce or meat sauce, so when people say "lasagna" my mind immediately goes to white sauce lasagna. I had a vague memory of having made a tasty Mediterranean Lasagna when I was in high school but, when I searched through my recipe archives, the version I found didn't seem like what I was now craving. Here's what we made instead, which ended up being far better than I had hoped. (I had random misgivings prior to baking because this isn't the type of thing I usually make, but those misgivings turned out to be wholly unfounded...) I will definitely make this one again.

Mediterranean Lasagna

• 9-12 dry lasagna sheets (depends on how they fit in the pan)
• 500g chicken breasts, grilled until just cooked through and chopped (fairly finely)
• 2 red bell peppers, roasted under the broiler, peeled, and roughly chopped
• 2 yellow bell peppers, roasted under the broiler, peeled, and roughly chopped
• 3 large leeks, halved lengthwise, cleaned, and thinly sliced then sautéed in 2T of butter until very soft and beginning to color
• 250 - 300g Danish feta
• 1/2 cup finely grated Parmesan cheese
• 1 batch of Béchamel (see below)
  

To assemble the lasagna, put a thin layer of Béchamel in the bottom of a 9" x 13" baking dish. Add a layer of lasagna noodles, then top with about half of the chicken, peppers, leeks, and feta. Add a layer of Béchamel (mine was pretty thick, which is how I like it, so it doesn't really "drizzle" so much as it just "glops"...) and top with another layer of lasagna noodles. Top with remaining chicken, peppers, leeks, and feta and another layer of Béchamel. Add another layer of lasagna noodles and cover with Béchamel, adding additional sauce around the edges as well. Top with grated Parmesan and cover the dish with foil. You can throw this in the fridge at this point until you're ready for dinner.

Bake the lasagna at 375° Fahrenheit for about 30 minutes or until bubbly and beginning to brown on top, removing the foil after the first 15 minutes.

Serves 4-6.

Béchamel*
   6T butter
   3/4 - 1 C flour
   6 C milk
   2 bay leaves
   fresh nutmeg, finely grated on a microplane grater
   salt and pepper
Melt the butter in a saucepan, then stir in the flour and cook briefly. Add the milk and bay leaves and bring to a boil over moderately high heat, whisking constantly, until thickened. Season to taste with nutmeg (about 1/8 teaspoon?), salt, and pepper (remembering that the feta and Parmesan will both contribute saltiness to the final dish).

*I wasn't really paying attention to what I was doing when I made the Béchamel, so this is only a rough approximation and also wasn't really made the way the classic version of the sauce is. Adjust the consistency as needed with more milk or more flour...