Artichoke and Mushroom Lasagna

Our friends loved it. If you want to have something different that will surprise everyone, try this recipe. Served at Casa Somerset

This is an Italian treat.

Artichoke and Mushroom Lasagna

The filling:
1/4 stick of butter
1 lb of mushrooms, I like portabella
3 garlic cloves
1 lb of artichokes, use the canned
1 cup of vermouth

The sauce
4 1/2 tbls of butter
4 1/2 tbls of flour
4 1/2 cups of milk
2 1/2 cups of parmesan 8 oz.
Ground nutmeg
lasagna noodles
2 lbs of mozzarella cheese

for filling
Melt butter in large skillet. Add mushrooms and garlic, saute until mushrooms release juices and begin to brown, about 8 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally. About 11 minutes.

Sauce
Melt butter in saucepan over medium-high heat. Add flour, stir 1 minute to make roux. Gradually add milk, whisking. Reduce to medium and simmer until sauce thickens. Stir occasionally. This will be about 20 minutes. Stir in parmesan. Season with nutmeg.

Spread 2/3 cup sauce over bottom of 13x 9 x2 pan. Top with noodles to cover bottom. Spread 1/4 of artichoke mix over Noodles. Spread 2/3 cup of sauce over this and top with mozarella. Top with enough noodles to cover. repeat 3 more times. finishing with layer of noodles,then remaining sauce. Sprinkle with parmesan.
Preheat oven to 350 degrees. Bake lasagna covered with foil 1 hour. Remove foil. Increase temp to 450 degrees. Bake until golden brown on top, about 10 minutes.

makes 8 servings. This came from Bon Appetit.

An evening at Jasper's

What an evening!!! Jasper didn't know we were coming, but the evening was our first out in many months. Christine said we needed a time away from Casa Somerset Vineyard.

When we arrived we went to the kitchen, where Jasper was preparing the evening's feast for his guests. He took time to seat us in the dining room. Jasper stayed and talked about food and Italy. Our good friend Hilary arrived, and Jasper picked a great wine for all of us. It was wonderful seeing Hilary, and the wine was magnifico!

Jasper told about his new fresh mozzarella tableside appetizer. He said it was quite a hit, and then he jumped up, got a demo table, and started making fresh mozzerella at our table. He brought a bowl of salted cheese curds and a pitcher of boiling water. Also on the cart were some beautiful heirloom tomatoes, fresh basil, and some balsamic glaze.

First, the water was poured over the curds and the mozzarella began to form. Jasper mixed it with his hands (in heavy gloves) and then began to work the protein in the cheese by kneading and pulling the cheese. He formed two round balls of fresh cheese. He poured balsamic on the tomatoes and added the fragrant basil. After that, he sliced the fresh made mozzarella and put it on top of the basil and tomatoes. He added more balsamic glaze to top it off.

After J made our appetizer, it seemed like everyone wanted to have the treat at their table Jasper III made the rounds taking the demo table to those tables preparing this treat! We had a great time watching a young man, Mac, there with his friend at the table next to us that was fasinated with the cheese being made at his table.

James Mirabile arrived for dinner with his wife Vickie and Miss Kansas and Miss Missouri . Jasper himself prepared the mozzarella appetizer at their table.

Jasper is the Cheese Ambassador for Wisconsin.

We ate all of the wonderful mozzarella and then our dinner, dessert, and a shot of Lemoncello.

Jasper III is going to share his Applecello recipe with me , Applecello cake coming upfor the fall season!!!