Annals of Sunday Afternoons: Reading and Cooking

I love Sunday afternoons, particularly lazy ones that are sunny.  It's also a little sad as as the sun sets because I immediately begin to realize  that my next few hours will lead me to a sleep which requires me to get out of bed the next morning and get back to work. 

Sunny afternoon, with my Kindle...

On the occasions where I can afford some down time on sundays without leaving the house I am usually wrapped up in cooking a meal I've never made before and playing video games or reading.  There is nothing quite like the pleasure of relaxing with a book while the sun pours over me.  It just makes me happy.





Sundays also afford time to think about what to eat and buy for the week.  This morning I had a hankering for comfort food and that usually means I'm in the mood for some type of pasta or potato dish.  Inspired by a recipe that Rachel Ray once made on her show I went to the store, bought some ingredients, and started to cook it without once looking at any type of recipe.  I have to say, after eating it, I did a damn fine job.  In fact, without sounding too egotistical, it was some of the best lasagna I've ever eaten.  I kind of made it up as I went along but I thought I would share.  Please note that the measurements are not at all exact.

AJ's Lazy Eggplant Lasagna

1 onion
2 large cloves of garlic
1 medium eggplant
1 tsp Fresh Oregeno
1/2 tsp Thyme
2-3 tomatos
1.5 TBS tomato paste
Lasagna pasta thingys
Ricotta cheese
Bechemel Sauce
Parm Cheese
Veggie Broth and/or water
S&P

1. Use a big pot.  Oil it.  Cut up Onion, toss in, let it get soft, few minutes.  Toss in minced garlic.  Let get fragrant.  Slice and cube up Eggplant.  And in. Let the eggplant cook a few minutes till the outsides start to get a little brown and soft.  Add about 1/2 tsp thyme and 1 tsp fresh oregeno.  Add a pinch of salt to pull out moisture in onions 
• At this point boil some water in another pot
2. As the onions and garlic and eggplant start to cook and get slightly browned to the pan add a touch (1/4 cup or less) of veggie stock or water (I make my own veggie stock but any store bought should work fine). Adding water will deglaze your pot, but you don't want too much because you don't want your sauce runny. Turn heat down from high medium to medium.
3. Add the tomatoes...the water from the tomatoes will cook out so make sure this is done before adding next step liquid
4. Add about 1/2 cup water and some tomato paste.   Cover your pot and let the flavors combine.  Add 1/2 tsp kosher salt.  Continue covered  until your eggplant is nice and tender -- basically test until you get the consistency of the eggplant you want to be eating in your lasagna.
5. Meanwhile, get your lasagna pasta thingys and break them up with your hands so they are about 1/2 inch - size is irrelevant, they can be all different sizes.  Dump into boiling water, cook until almost done.
6. By now your eggplant sauce should be done.  Just check to make sure the sauce isn't too thin - it should resemble a red sauce that isn't as thick as a marinara but should be a lot more composed than water.  Maybe a little thinner than a curry sauce if that makes sense.  
7. Drain pasta and add to the eggplant pot.  you can add a little starch water too if your sauce is too thick.
8. Now plop the entire pot into a casserole dish!
9. Top with Ricotta dollops (i literally just scooped them out and put pats all over the top of the dish.  I also added some thyme and oregeno to the ricotta and mixed it up but that is completely optional.)
10. Pour Bechemel sauce over the dish
11. Sprinkle with parmesean and put in 425 degree oven until top gets a little brown.  Then enjoy!

See how 3 pieces are gone?  That was all me.

AJ's Bechemel Sauce

I love behcemel so I make it all the time.  here is my failproof/easy method:

 Make a rue.  ALWAYS use equal parts flour and butter.  For this particular recipe use:

• 3 Tablespoons Butter melt in pan
• Add 3 Tablespoons Flour.  Whisk and let cook until you smell a nutty smell (not flour smell)
• Add 1.5 cups milk, whisking in slowly.  Let thicken.  Add 1/4-1/2 cup milk.  Let thicken
• Add 1/2 tsp salt, black pepper, pinch of nutmeg
• DONE!  Pour over your dish.