Download Lagu What's BuzzFeed Curly's DREAM Dinner? | DinnerViews S1 Ep #9 MP3 & MP4
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What's BuzzFeed Curly's DREAM Dinner? | DinnerViews S1 Ep #9
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Curly's Dream Dinner is Lamb Lasagna with snap pea and radish salad. Recipes Below!
► FULL DinnerViews Show Playlist: https://dinnerviews.page.link/bjYi
Subscribe for More: https://dinnerviews.page.link/Eit5
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MORE INFO
Curly Velasquez joins Matthew Francis on his DinnerViews Podcast where Matthew cooks Curly his DREAM dinner of Lamb Ragu Lasagna with garlic Pecorino Bechamél and a snap pea, radish, and ciliegine salad. Together they talk about Pero Like, BuzzFeed, growing up in Hollywood, Curly's Grandmother Gladys, Coming out... and how to be a hoe. Full Recipe at the bottom!
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PLAYLISTS
► All My Recipe Videos! (Full Playlist): https://dinnerviews.page.link/ib87
► Full DinnerViews Playlist: https://dinnerviews.page.link/bjYi
Find DinnerViews where ever you listen to your podcasts!
Spotify: https://spoti.fi/2HBXIEL
iTunes: https://apple.co/2HplN2s
PodBean: https://bit.ly/2FjYX
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SOCIAL MEDIA
Come Chat with Me! (@matthewfrancisj):
INSTAGRAM
https://www.instagram.com/matthewfrancisj/
YOUTUBE
https://www.youtube.com/user/brainfoodmfj
TWITTER
https://twitter.com/matthewfrancisj
FACEBOOK
https://www.facebook.com/matthewfrancisj/
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CREDITS
DIRECTOR, EXECUTIVE PRODUCER, RECIPE WRITER
Matthew Francis
EDITORS
Mishelle Martin and Matthew Francis
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RECIPES
Lamb Ragu Lasagna
Servings: 12
INGREDIENTS
Lamb Bolognese
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
2 pounds Lamb
Salt, to taste
Pepper, to taste
12 ounces tomato paste
2 cups red wine
1 28-ounce can diced canned tomatoes
Garlic Pecorino Bechamel
4 tablespoons butter
2 tablespoons garlic, minced
2 tablespoons flour
2 cups milk
1 cup Pecorino cheese, grated
Salt, to taste
Nutmeg, a pinch
½ teaspoon white pepper
Assembly
1-2 pounds oven-ready lasagna noodles
½ cup parsley, chopped
½ cup basil, chopped
2 cups Mozzarella cheese
Parmesan cheese, to taste
PREPARATION
Preheat oven to 400°F (200°C).
Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, garlic, salt, and pper. Cook, stirring occasionally, until golden brown.
Once the vegetables have caramelized, add in the ground lamb, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
Bring the sauce to a simmer and cook for 1-4 hours and then set aside.
In a small pan or pot, melt the 4 tablespoons of butter, add the minced garlic, and cook for just minute on low heat. Add in the flour, and whisk until fully mixed with the butter and smooth, to form a roux.
Add the milk and whisk into the roux, bring to a simmer and cook until the liquid becomes thick, whisking consistently.
Once thick, turn to very low heat, add the Pecorino, salt, nutmeg, and white pepper. Whisk until the bechamel is smooth and the cheese is melted. Set aside.
In a 9 x 13-inch baking pan, add a layer of bolognese to the bottom. Top with the oven-ready lasagna noodles, then spread a layer bechamel topped with parmesan, parsley, and basil. Repeat with another layer of noodles, bolognese, noodles, bechamel, noodles, bolognese, mozzarella, Parmesan, parsley, and basil.
Bake in the oven for 1 hour or until the noodles are soft, the sauce is bubbling, and the cheese is fully melted and slightly browned and crispy.
Serve, Slice, and Enjoy! (with wine!)
Radish Snap Pea Salad
SERVES
6 -8
INGREDIENTS
¼ cup olive oil
2 tablespoons mustard
Salt, to taste
Black Pepper, to taste
2 tablespoons parsley
1 tablesoon honey (optional)
¼ cup lemon juice
1 pound sugar snap peas, tough strings removed
½ cup, shaved radish
8 ounces mozzarella balls (ciliegine)
1 shallot, sliced.
¼ cup basil, sliced
INSTRUCTIONS
Into a large bowl add the olive oil, mustard, salt, pepper, parsley, lemon juice (optional honey), and whisk until smooth.
Add the blanched snap peas, radish, the mozzarella balls (ciliegine), shallots, and basil, toss until all the veggies are coated in the marinated.
Enjoy!
Inspired by:
https://www.thekitchn.com/recipe-minty-snap-pea-salad-247358
#Lasagna #BuzzFeed #CurlyVelasquez
© 2020 Matthew Francis
© 2020 Francis Film, LLC
► FULL DinnerViews Show Playlist: https://dinnerviews.page.link/bjYi
Subscribe for More: https://dinnerviews.page.link/Eit5
__
MORE INFO
Curly Velasquez joins Matthew Francis on his DinnerViews Podcast where Matthew cooks Curly his DREAM dinner of Lamb Ragu Lasagna with garlic Pecorino Bechamél and a snap pea, radish, and ciliegine salad. Together they talk about Pero Like, BuzzFeed, growing up in Hollywood, Curly's Grandmother Gladys, Coming out... and how to be a hoe. Full Recipe at the bottom!
__
PLAYLISTS
► All My Recipe Videos! (Full Playlist): https://dinnerviews.page.link/ib87
► Full DinnerViews Playlist: https://dinnerviews.page.link/bjYi
Find DinnerViews where ever you listen to your podcasts!
Spotify: https://spoti.fi/2HBXIEL
iTunes: https://apple.co/2HplN2s
PodBean: https://bit.ly/2FjYX
__
SOCIAL MEDIA
Come Chat with Me! (@matthewfrancisj):
https://www.instagram.com/matthewfrancisj/
YOUTUBE
https://www.youtube.com/user/brainfoodmfj
https://twitter.com/matthewfrancisj
https://www.facebook.com/matthewfrancisj/
__
CREDITS
DIRECTOR, EXECUTIVE PRODUCER, RECIPE WRITER
Matthew Francis
EDITORS
Mishelle Martin and Matthew Francis
__
RECIPES
Lamb Ragu Lasagna
Servings: 12
INGREDIENTS
Lamb Bolognese
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
2 pounds Lamb
Salt, to taste
Pepper, to taste
12 ounces tomato paste
2 cups red wine
1 28-ounce can diced canned tomatoes
Garlic Pecorino Bechamel
4 tablespoons butter
2 tablespoons garlic, minced
2 tablespoons flour
2 cups milk
1 cup Pecorino cheese, grated
Salt, to taste
Nutmeg, a pinch
½ teaspoon white pepper
Assembly
1-2 pounds oven-ready lasagna noodles
½ cup parsley, chopped
½ cup basil, chopped
2 cups Mozzarella cheese
Parmesan cheese, to taste
PREPARATION
Preheat oven to 400°F (200°C).
Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, garlic, salt, and pper. Cook, stirring occasionally, until golden brown.
Once the vegetables have caramelized, add in the ground lamb, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
Bring the sauce to a simmer and cook for 1-4 hours and then set aside.
In a small pan or pot, melt the 4 tablespoons of butter, add the minced garlic, and cook for just minute on low heat. Add in the flour, and whisk until fully mixed with the butter and smooth, to form a roux.
Add the milk and whisk into the roux, bring to a simmer and cook until the liquid becomes thick, whisking consistently.
Once thick, turn to very low heat, add the Pecorino, salt, nutmeg, and white pepper. Whisk until the bechamel is smooth and the cheese is melted. Set aside.
In a 9 x 13-inch baking pan, add a layer of bolognese to the bottom. Top with the oven-ready lasagna noodles, then spread a layer bechamel topped with parmesan, parsley, and basil. Repeat with another layer of noodles, bolognese, noodles, bechamel, noodles, bolognese, mozzarella, Parmesan, parsley, and basil.
Bake in the oven for 1 hour or until the noodles are soft, the sauce is bubbling, and the cheese is fully melted and slightly browned and crispy.
Serve, Slice, and Enjoy! (with wine!)
Radish Snap Pea Salad
SERVES
6 -8
INGREDIENTS
¼ cup olive oil
2 tablespoons mustard
Salt, to taste
Black Pepper, to taste
2 tablespoons parsley
1 tablesoon honey (optional)
¼ cup lemon juice
1 pound sugar snap peas, tough strings removed
½ cup, shaved radish
8 ounces mozzarella balls (ciliegine)
1 shallot, sliced.
¼ cup basil, sliced
INSTRUCTIONS
Into a large bowl add the olive oil, mustard, salt, pepper, parsley, lemon juice (optional honey), and whisk until smooth.
Add the blanched snap peas, radish, the mozzarella balls (ciliegine), shallots, and basil, toss until all the veggies are coated in the marinated.
Enjoy!
Inspired by:
https://www.thekitchn.com/recipe-minty-snap-pea-salad-247358
#Lasagna #BuzzFeed #CurlyVelasquez
© 2020 Matthew Francis
© 2020 Francis Film, LLC
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