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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Bon Appétit

MAGAZINE

November, 2004

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appetizers(6) | bread(4) | cake(2) | desserts(15) | fish(4) | fruit(9) | main(14) | nuts(5) | pasta(3) | pie(4) | pork(3) | salad(5) | sandwiches(2) | sauce(5) | sausage(1) | sides(15) | soup(5) | thanksgiving(2) | turkey(10) | vegetarian(2)

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Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

(Bon Appétit, November, 2004)

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Celery Bisque with Stilton Toasts

(Bon Appétit, November, 2004)

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Grilled Tea-Brined Turkey with Tea-And-Lemon Gravy

(Bon Appétit, November, 2004)

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Liver and Blue Cheese Pate

(Bon Appétit, November, 2004)

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Mincemeat Ice Cream

(Bon Appétit, November, 2004)

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Old-Fashioned Gingerbread with Molasses Whipped Cream

(Bon Appétit, November, 2004)

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Persimmon Salsa

(Bon Appétit, November, 2004)

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Pumpkin Custard Profiteroles with Maple Caramel

(Bon Appétit, November, 2004)

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Roast Turkey with Apple Cider Pan Gravy

(Bon Appétit, November, 2004)

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Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts

(Bon Appétit, November, 2004)

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Butternut Squash and Mushroom Lasagna

(Bon Appétit, November, 2004)

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Healthful Info:

Good use of fall veggies. High in saturated fat from cheeses and eggs

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Comments:

On October 8, 2007, 2:24 pm pam said:

This is my favorite fall lasagna recipe. Unlike many veggy lasagnas that lack heart and substance this lasagna is terrific - the butternut squash and mushrooms build a strong hearty lasagna perfect for a cool fall evening. I've served this for family and at dinner parties always to rave reviews. Even meat eaters enjoy this substantial lasagna. When I make this recipe I use lots and lots of mushrooms - about twice what the recipe calls for. I also only use 2/3 of the ricotta but the recipe is still plenty cheesy enough.


Asian Turkey-Noodle Soup with Ginger and Chiles

(Bon Appétit, November, 2004)

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Baby Eggplant, Olive, and Herb-Cheese Frittata

(Bon Appétit, November, 2004)

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Baked Oysters with Bacon and Leeks

(Bon Appétit, November, 2004)

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Barbecue Turkey Sandwiches

(Bon Appétit, November, 2004)

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Black-Eyed Pea Succotash with Creole Mustard Vinaigrette

(Bon Appétit, November, 2004)

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Boston Brown Bread Stuffing with Bacon and Tarragon

(Bon Appétit, November, 2004)

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Broccoli Rabe with Melted Garlic

(Bon Appétit, November, 2004)

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Butternut Squash with Tangerine and Sage Glaze

(Bon Appétit, November, 2004)

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Caramel-Pumpkin Pie with Mincemeat Ice Cream

(Bon Appétit, November, 2004)

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Caramelized Pistachio, Walnut, and Almond Tart

(Bon Appétit, November, 2004)

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Caramelized Spiced Carrots

(Bon Appétit, November, 2004)

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Chicken-Apple Sausage and Fresh Fennel Stuffing

(Bon Appétit, November, 2004)

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Chocolate-Raspberry Cakes

(Bon Appétit, November, 2004)

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Coconut-Sweet Potato Cheesecake

(Bon Appétit, November, 2004)

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