We have been trying new recipes, again. One of the dishes that was on the list was a skillet lasagna. It’s popular because you can take ingredients you have at home and quickly put together a home cooked meal without a lot of effort. I was hesitant because, in my opinion, the entire appeal of a lasagna dish is the layer of cheese, golden brown from slowly roasting in the oven. However, I was game. It was delicious, and I see why people like it, but, nope. I am a baked lasagna guy. On to the next.
I am thinking about making a lasagna using entirely handmade noodles, and perhaps one of Hazan’s sauces. I also wouldn’t mind coming up with some sort of cream and chicken lasagna, too, but that will have to get added to the list as we’re busy this week and that would require quite a bit of experimentation.
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Reader Comments
(9)
Comments are presented chronologically, with replies indented beneath
the comments to which they respond.
B
BubbaD
July 21, 2014
I pronounce mediocrity upon this dish. First time I've looked at one of your food-related posts and didn't get hungry.
Other than this post, though, you're awesome.
J
Joshua Kennon
July 21, 2014
Replying to BubbaD
That about sums up our reaction in the kitchen. Everyone raved about the recipe so we made it and went, "This is it? Really?" It did smell delicious during the cooking, and it tasted fine, but not good enough to ever serve it to someone as a guest. I feel confused by it. I know it's supposed to be easier, but, really, how much harder is it to make a classic baked lasagna? Maybe a handful more steps? Why did this develop in the first place? I don't get it. I can't ever imagine thinking I'd want this over the real thing.
On the upshot, during the trip for the ingredients, there was a huge shipment of nectarines, plumbs, and other fruits to our local market that was a bit like Christmas in July so I'm going through the recipes trying to find ways to put it all to work. I'm looking forward to a certain Korean dessert that uses steamed pears, cinnamon, ginger, honey that I'd like to make tomorrow or Wednesday.
J
joe pierson
July 21, 2014
Replying to Joshua Kennon
Pan dishes are popular in the summer, when you don't want to warm up your entire house running a oven. But if you have air-conditioning, it doesn't matter.
G
Gilvus
July 21, 2014
Replying to Joshua Kennon
Is the "certain Korean dessert" baesuk?
If you like Asian pears but don't like their price per pound, you can grow your own if you have the patience. They autopollinate and don't have any native pests (except for opportunistic borer insects that indiscriminately attack fruiting bodies) so you can grow them without any kind of pesticide. The most we do every year is apply a bit of fertilizer before the growing season.
The buds are susceptible to late frosts, so some years we went without a crop. All the rest of the years, we harvest enough to fill one or two 5-gallon buckets.
J
Joshua Kennon
August 3, 2014
Replying to Gilvus
Yes it is! I'll look into the pear tree; thanks for letting me know about it.
H
Hopeless
July 21, 2014
We make chicken and chorizo lasagne, with home made lasagne sheets. Simply replacing the beef in a standard recipe, with minced chicken and diced chorizo. It is the signature dish at home, to the point where beef lasagne now frequently disappoints. The home made pasta makes the dish wonderfully soft and consistent, definitely worth the extra effort. Oh, and we use the oven.
A
Aunt Donna
July 22, 2014
I think it looks delicious!! But who am I? LOL only your Aunty D!! I love you Joshua.
J
Joshua Kennon
August 13, 2014
Replying to Aunt Donna
I love you, too =) I'd call you instead of responding here but it's 1:52 a.m. and I doubt you're still awake. I will in the next day or so; just wanted to respond so you knew I finally saw this.
(You know you can call my direct desk or home line anytime you want ... I'll never be too busy to answer when I know it's you. I was wishing you were around for the past few days because I've been testing recipes I want reviews on from everyone. I just finished a plum cheesecake and I have about four other ones on the waiting list that are coming up including a peanut butter brownie cheesecake,a chocolate ganache covered devil's food cake, a white chocolate peanut butter cream pie, and a pistachio something-or-other. Maybe I'll take the trip down there this month sometime if you can fit me into your schedule? Have any request for something you want to try?)
A
Aunt Donna
January 11, 2015
Replying to Joshua Kennon
Oh my gosh 5 months ago and I just now found this. I tried to log in many months ago but couldn't figure it out. Just left a comment but don't know if it stuck!! LOL...not as computer savvy as I use to be...Old Age is HEll! What in the world is (fit me into your schedule?) my schedule!!! I love you Joshua Kennon!!!!
BubbaD
July 21, 2014
I pronounce mediocrity upon this dish. First time I've looked at one of your food-related posts and didn't get hungry.
Other than this post, though, you're awesome.
Joshua Kennon
July 21, 2014
Replying to BubbaD
That about sums up our reaction in the kitchen. Everyone raved about the recipe so we made it and went, "This is it? Really?" It did smell delicious during the cooking, and it tasted fine, but not good enough to ever serve it to someone as a guest. I feel confused by it. I know it's supposed to be easier, but, really, how much harder is it to make a classic baked lasagna? Maybe a handful more steps? Why did this develop in the first place? I don't get it. I can't ever imagine thinking I'd want this over the real thing.
On the upshot, during the trip for the ingredients, there was a huge shipment of nectarines, plumbs, and other fruits to our local market that was a bit like Christmas in July so I'm going through the recipes trying to find ways to put it all to work. I'm looking forward to a certain Korean dessert that uses steamed pears, cinnamon, ginger, honey that I'd like to make tomorrow or Wednesday.
joe pierson
July 21, 2014
Replying to Joshua Kennon
Pan dishes are popular in the summer, when you don't want to warm up your entire house running a oven. But if you have air-conditioning, it doesn't matter.
Gilvus
July 21, 2014
Replying to Joshua Kennon
Is the "certain Korean dessert" baesuk?
If you like Asian pears but don't like their price per pound, you can grow your own if you have the patience. They autopollinate and don't have any native pests (except for opportunistic borer insects that indiscriminately attack fruiting bodies) so you can grow them without any kind of pesticide. The most we do every year is apply a bit of fertilizer before the growing season.
The buds are susceptible to late frosts, so some years we went without a crop. All the rest of the years, we harvest enough to fill one or two 5-gallon buckets.
Joshua Kennon
August 3, 2014
Replying to Gilvus
Yes it is! I'll look into the pear tree; thanks for letting me know about it.
Hopeless
July 21, 2014
We make chicken and chorizo lasagne, with home made lasagne sheets. Simply replacing the beef in a standard recipe, with minced chicken and diced chorizo. It is the signature dish at home, to the point where beef lasagne now frequently disappoints. The home made pasta makes the dish wonderfully soft and consistent, definitely worth the extra effort. Oh, and we use the oven.
Aunt Donna
July 22, 2014
I think it looks delicious!! But who am I? LOL only your Aunty D!! I love you Joshua.
Joshua Kennon
August 13, 2014
Replying to Aunt Donna
I love you, too =) I'd call you instead of responding here but it's 1:52 a.m. and I doubt you're still awake. I will in the next day or so; just wanted to respond so you knew I finally saw this.
(You know you can call my direct desk or home line anytime you want ... I'll never be too busy to answer when I know it's you. I was wishing you were around for the past few days because I've been testing recipes I want reviews on from everyone. I just finished a plum cheesecake and I have about four other ones on the waiting list that are coming up including a peanut butter brownie cheesecake,a chocolate ganache covered devil's food cake, a white chocolate peanut butter cream pie, and a pistachio something-or-other. Maybe I'll take the trip down there this month sometime if you can fit me into your schedule? Have any request for something you want to try?)
Aunt Donna
January 11, 2015
Replying to Joshua Kennon
Oh my gosh 5 months ago and I just now found this. I tried to log in many months ago but couldn't figure it out. Just left a comment but don't know if it stuck!! LOL...not as computer savvy as I use to be...Old Age is HEll! What in the world is (fit me into your schedule?) my schedule!!! I love you Joshua Kennon!!!!