Fare Exchange: Thoughts, recipes on lasagna, asparagus and broth

On this February morning we have stirred up some leftovers – requests, that is: How to cook a turkey encrusted with mayonnaise; how to make mashed potatoes using a ricer; Brussels sprouts any which way.

We are still hot on the trail of lacy cornbread as served at the Southern Star and recipes and advice for using that newly favored kitchen vessel, the pressure cooker.

DIFFERENT LASAGNA

In a sheaf of pumpkin specialties from Jody Poindexter of Flintstone came this fascinating and colorful lasagna. The recipe is lengthy but one tip from Southern Living is to use no-boil lasagna noodles, such as Barilla brand “which will soak up moisture from the sauce and pumpkin.” Though it looks and sounds like it, this dish is not vegetarian.

Pumpkin and Turnip Greens Lasagna

1 pound mild Italian sausage, casings removed

2 tablespoons olive oil, divided

2 garlic cloves, finely chopped

2 1/2 teaspoons kosher salt, divided

1 (1-pound) bag fresh turnip greens, chopped

1 1/2 quarts milk

6 tablespoons butter

6 tablespoons all-purpose flour

1/2 teaspoon dry mustard

2 cups (8 ounces) shredded Parmesan cheese, divided

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon ground nutmeg, divided

1 (29-ounce) can pumpkin

1 pound no-boil lasagna noodles

Vegetable cooking spray

Heat oven to 375 degrees. Cook sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until meat crumbles and is no longer pink. Remove sausage to a plate, using a slotted spoon. Reserve drippings in skillet. Reduce heat to medium.

Stir garlic, 1/2 teaspoon salt, half of turnip greens, 1/2 cup water and remaining 1 tablespoon oil into hot drippings. Cook 1 minute, stirring and scraping bottom of skillet to loosen browned bits. Stir in remaining turnip greens. Reduce heat to medium-low and cook 5 to 6 minutes or until greens are tender and water has evaporated. Remove from heat.

Microwave milk in batches in a microwave-safe measuring cup covered with plastic wrap on high for 2 to 3 minutes or until very warm. Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Gradually whisk in warm milk; cook, whisking often, 12 to 14 minutes or until mixture thickens and comes to a low boil. Remove from heat and whisk in dry mustard, 1 cup Parmesan cheese, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg and 1 teaspoon salt.

Whisk together pumpkin, 3/4 cup Parmesan cheese, 1/4 teaspoon ground nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.

Place 1 layer of lasagna noodles in a 13-by-9-inch baking dish lightly greased with cooking spray, cover the bottom of the dish completely. Use pieces of noodles to fill any gaps. Spread 1 cup sauce over noodles; top with cooked sausage. Add another layer of noodles and 1 cup sauce; top with half of pumpkin mixture. Add another layer of noodles and 1 cup sauce; top with turnip-green mixture. Add another layer of noodles and 1 cup sauce and top with remaining pumpkin mixture. Add another layer of noodles and 1 cup sauce; top with remaining cup Parmesan cheese.

Bake at 375 degrees for 40 minutes or until top is golden brown. Let stand 15 minutes before serving. Sprinkle with freshly grated Parmesan cheese. Serve with remaining sauce.

The generous use of Parmesan in Ms. Poindexter’s submission makes me wonder, “What is the best grated or shredded Parmesan to buy? If you’ve got an opinion, we’d like to hear it.

OVEN ASPARAGUS

Up next, Mr. and Mrs. Sunday. “Last week somebody wanted asparagus as done at some country club. The new Cook’s Illustrated issue has an article on preparing fat spears. As I’m sure you know, they test the bejabbers out of everything they do so this is likely good advice. Summary: Cut off the bottom inch, peel the bottom half, preheat oven to 500 F, put spears in oil and place on sheet pan as low in the oven as you can until browned on the bottom. Don’t stir.”

Cook’s Illustrated is liberally and beautifully illustrated, and painstakingly documented. It’s nice to have a quick version as the Sundays sent.

They continued, “This week, someone wanted half-sour pickles. The North Shore Publix (and probably other branches) carries Ba-Tampte brand half-sour pickles in a refrigerated case. Be prepared for garlic (but at least no vampires).”

Here’s the bone broth you asked for, Sunday-style. They explain, “Most bone broth recipes call for 8 to 36 hours of simmering, but others allow for pressure cooker use.”

Bone Broth

2 to 3 pounds chicken scraps (backs, necks, whatever)

2 to 3 pounds mirepoix vegetables (2 part alliums, which are your choice of onions, garlics, scallions, shallots or leeks, 1 part each carrot and celery, washed but not peeled, amounts may vary)

Put bones and scraps in pressure cooker. Trim any bad spots from the vegetables, add them to pressure cooker and cover with water to a little less than the fill line. Cook at pressure for 2 to 3 hours.

Depressurize naturally and strain into freezer cups. Season to taste when you use it. And it is tasty. It will have so much rendered protein that it will set like Jell-O in the refrigerator. The leftover bones and veggies will have all the goodness extracted, so tossing them isn’t a sin.

Variations: This is a great way to use scraggly vegetables and the carcasses from rotisserie chicken. Use whatever vegetables you have in the refrigerator that are about to become a biology experiment. Remember the pressure cooker gets up to 250 degrees, so anything ugly gets sterilized.

JUST A DASH

Thank you, Laura, for this tip.

“When spraying a pan with cooking spray, hold the pan over the sink. You are able to spray more thoroughly and any extra is caught in the sink, not on your counter or cooktop. “

We’ve spoken of good-for-you foods today, and that is bound to happen again. Your company here is an honor, always.