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Sinn and Lasagna  Rate Topic 
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 Posted: Sun Apr 1st, 2007 03:15 pm
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Onkel C
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Joined: Sat Mar 24th, 2007
Location: Bonn, Germany
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Hi all,
I love watches and I love to cook. Therefore, I love to put my watches to good use in ze kitchen, too.

The ingredients for tonights dish, a classic Lasagna, are the following:


-Some Lasagna noodle leaves (six to ten for two persons, if possible, get a brand that does not need pre-cooking),
-300 grams of minced meat, preferably mixed beef/pork,
-one bouquet of "Suppengrün" (is "greens for a bouillon base" the right translation?), consisting of carrots, leek, celery and parsley,
-one can of tomato puree,
-some double or triple concentrated tomato puree,
-250ml red wine,
-flour,
-milk,
-some oregano,
-two small onions, one garlic clove, one bouillon cube or -extract, olive oil and butter (not pictured).

WARNING: This post contains a link to a bleeding thumb. If you are offended by blood, do not click the link.

So, let's cook.
The following cooking happened in real time. To give you an impression of the preparation and cooking times, I put my 103 St Sa in the pictures On the other hand, you should get an impression of the ways and times of preparing this legendary dish better than a mere description. Please let me know what you think of it.

Special utensils needed:
A grater and a potato peeler.


Cooking started short to 6pm local time:


First, wash the greens. If the greens come with leek, save it for another dish. Only the carrots, the parsley and the celery root slice are needed for the lasagna.



Remove the outer shell of the celery root and use the peeler to shave off the dry spots from the slice to get a clean and white piece:




Next, peel the carrots. This is easy if you hold them like this:


The bouquet of greens contained a whole lot of parsley. I used only half of it and put the other half in a glass of water to save it for tomorrows dish:



Next, chop off the stems of the parsley, then roll it up like you would roll a cigar, and cut it up loosely:




Now grate the celery root slice and the carrots on the fine side of the grater:


*OUCH* (not safe for the blood intolerant!):
http://i73.photobucket.com/albums/i216/OnkelC/Lasagna/smallCIMG1840.jpg

PRO TIP:
Band-aids with food motives lighten up the mood and soothen the pain:lol


Italiaaa, Italiaaaaa!:


(Note to the Italian readers: I know that the colors of your flag are mirrored in this picture, but it was more practical for me, so no offense and no hard feelings, please.)

Get a large pot and pour some olive oil in it. Heat it up with flame set to max:



While the pot heats up, cube one onion:



The oil should be hot by now. Add the minced meat. While constantly stirring, add the onions, stir for a few minutes, then add the grated carrots and celery and let it roast a bit:





In the meantime, cube one garlic clove and add it to the meat:



Stir it in until you can smell the garlic. Add the wine, the tomato puree, dried bouillon and finally the parsley:





let it cook on low flame for a few minutes, then remove the pot from the flame. Put a small pot on the flame and prepare a Bechamel sauce with butter, flour, milk, salt and nutmeg (check bovos Maccaroni and cheese recipe for a detailed how-to):





Clean up your workplace and place the ingredients around the casserole you will prepare the lasagna in:



If you, like me, use lasagna leaves that don't need pre-cooking, you should start with a layer of meat/tomato sauce so the pasta can soak. cover it with the pasta leaves:



Add a layer of Bechamel sauce next, followed by a layer of pasta, meat sauce and so on. The upper layer should be Bechamel sauce:





When finished with this, grate some cheese:




Spread the cheese over the lasagna and put it in the oven at around 190 degrees celsius:




Finish Line:
When the top of the lasagna is golden brown and the sides are bubbling, serve it!


DONE!
Cut it in squares and serve hot (watch your gums, very hot stuff!):




Guten Appetit from Bonn.

Comments, critics and contributions are heartily encouraged.

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 Posted: Sun Apr 1st, 2007 03:25 pm
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oagaspar
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Joined: Sun Sep 4th, 2005
Location: Akron, USA
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I'll take 2 xtra large orders of Lasagna and a side of Sinn!Ty for the excellent post Christian!

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 Posted: Sun Apr 1st, 2007 03:26 pm
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KenC
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Looking GOOD!!!!!!!!!!!! groupchat.gif

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 Posted: Sun Apr 1st, 2007 03:38 pm
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srh_pres
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Dang that looks delish.... thanks for makin me salivate Christian.  Will have to try that tonite...

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 Posted: Sun Apr 1st, 2007 06:55 pm
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Skipdawg
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Oh what a most excellent combo minus the band-aid though. lol :cool::D;)

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 Posted: Sun Apr 1st, 2007 07:05 pm
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canadajo
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Watches and cookin !!!!hand6.gif nice combo ...just like watches and cars hand6.gif watches and hot chicks hand6.gif  watches and travel hand6.gif etc etc ....tonight I am cooking Alaskan crablegs and bbq'n porterhouse  with steamed asparagus ...yukon gold baked potatoes ... fresh tossed salad ... YUM .... On the TV tonight is a kick ass nature show called planet earth on DISCOVERY hand6.gifhand6.gifhand6.gif it is the best nature show ever !!!smile8.gif

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 Posted: Sun Apr 1st, 2007 07:29 pm
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Edgel
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Joined: Wed Nov 30th, 2005
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Thank you, Onkel, for a great post. Tonight I prepared flank steak marinated in soy and ginger, sauted mixed southern greens and cheese grits. I had a nice creme brule for dessert. :P:P

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 Posted: Sun Apr 1st, 2007 08:44 pm
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yamahaki
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Great post Onkel! Made me hungryhand6.gif

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 Posted: Mon Apr 2nd, 2007 02:59 pm
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cnmark
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Mouthwatering.

Looks delicious! Lecker Lasagna!

hand6.gif

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