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Attend a cooking class at Studio of Good Living in San Francisco and you’ll soon discover a new world full of culinary adventures. More than just a cooking school, the Studio of Good Living shares the art of living well with all its students!
Studio of Good Living offers exceptional cooking classes and events in the Bay Area and Beyond. Want to learn how to cook or brush up on your cooking skills? Take a class with us! Escape to San Francisco for a Taste of San Francisco or indulge yourself with Cook, Shop, Spa. Burned out? Drop into Live Well, Eat Well for yoga lovers. Continue the journey with the Art of Dinner Blog and view our video classes for new ideas to spice up your dinner table. . Need a change of scenery? Join us for a total culinary and lifestyle retreat in beautiful Maine. Discover the possibilities with Chef Phoebe Schilla and the Studio of Good Living. Life is Beautiful by Design.
There are many different types of mole sauce, but the one that I remember, the one that I was completely intoxicated with, is the Mole sauce that I had in Paris, while I was studying at the Cordon Bleu. A number of my classmates were from Mexico. They introduced me to a fabulous Mexican joint that was my first experience with authentic, high quality Mexican food—and I fell in love.
Mole sauce is a romantic sauce, loaded with exotic spices, chilies and touched with chocolate. It is like that tall, dark and handsome stranger that you can’t take your eyes off of. The flavors are rich, complex and totally mysterious. I’ve made Mole sauce many times over the years and come close to my memory from Paris, but never quite got it right. One time I over toasted the chilies which gave the mole a slightly acrid taste and aroma. Another time not all of the ingredients were available and I boldly made substitutions, and the sauce was a watery imitation of what I remembered. However, all that changed this weekend. I had a serious yen for Mexican food and I came across a mole recipe on epicurious.com from archives of the Gourmet magazine. It was a far simpler recipe than I remembered making previously and I had all of the ingredients on hand so I had to try again. (I am such a geek when it comes to cooking!) It was fabulous. It took less than an hour to put together and I loved it. This was the sauce that I remembered! I adapted the sauce a little. I altered the amount of chilies used because I didn’t want it to be too spicy and I reduced the amount of orange zest. Because I wanted to make a vegetarian version I used water instead of chicken stock and I didn’t braise the chicken in the sauce. Instead I grilled chicken (and tofu) separately and served the sauce on the side. We invited some friends over and had a feast fit for a king.
Enjoy!
Mole Sauce, adapted from Gourmet Magazine
3 tablespoons Olive Oil
3 cups chicken stock or water
2 cups orange juice (I used the Blood Orange Juice that I had in my fridge.)
1# onions, sliced
1/2 cup sliced almonds, toasted to a light golden brown
4 teaspoons cumin seeds
4 teaspoons coriander seeds
3 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ancho chili stemmed, seeded, torn into 1-inch pieces, and rinsed
1/4 cup raisins, I used golden)
(1) 3 x 1/2-inch strip orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Heat the oil over medium high heat in a large, heavy bottomed saucepan. Add the onions, and caramelize the onions slowly for 20-30 minutes, until they are a deep brown color. If they start to stick to the bottom of the pan, simply deglaze with a little bit of water. Once the onions have browned, add the spices and almonds to the saucepan. Add the stock or water and juice. Bring to a simmer and toss in the chilies, oregano, orange peel and raisins. Continue to simmer for about 30 minutes or so, until the chilies are soft. Turn off the heat and add the Mexican chocolate to the sauce. Allow the chocolate to melt, then puree the mole sauce in batches. Season to taste with salt and pepper. If the sauce seems too thick, thin with a little bit of water.
Serve as part of a meal with chicken, tofu, warm flour or corn tortillas, Queso Fresco and Crema.
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Chicken Mole
There are many different types of mole sauce, but the one that I remember, the one that I was completely intoxicated with, is the Mole sauce that I had in Paris, while I was studying at the Cordon Bleu. A number of my classmates were from Mexico. They introduced me to a fabulous Mexican joint that was my first experience with authentic, high quality Mexican food—and I fell in love. Mole sauce is a romantic sauce, loaded with exotic spices, chilies and touched with chocolate. It is like that tall, dark and handsome stranger that you can’t take your eyes off of. The flavors are rich, complex and totally mysterious. I’ve made Mole sauce many times over the years and come close to my memory from Paris, but never quite got it right. One time I over toasted the chilies which gave the mole a slightly acrid taste and aroma. Another time not all of the ingredients were available and I boldly made substitutions, and the sauce was a watery imitation of what I remembered. However, all that changed this weekend. I had a serious yen for Mexican food and I came across a mole recipe on epicurious.com from archives of the Gourmet magazine. It was a far simpler recipe than I remembered making previously and I had all of the ingredients on hand so I had to try again. (I am such a geek when it comes to cooking!) It was fabulous. It took less than an hour to put together and I loved it. This was the sauce that I remembered! I adapted the sauce a little. I altered the amount of chilies used because I didn’t want it to be too spicy and I reduced the amount of orange zest. Because I wanted to make a vegetarian version I used water instead of chicken stock and I didn’t braise the chicken in the sauce. Instead I grilled chicken (and tofu) separately and served the sauce on the side. We invited some friends over and had a feast fit for a king.
Enjoy!
Mole Sauce, adapted from Gourmet Magazine
3 tablespoons Olive Oil
3 cups chicken stock or water
2 cups orange juice (I used the Blood Orange Juice that I had in my fridge.)
1# onions, sliced
1/2 cup sliced almonds, toasted to a light golden brown
4 teaspoons cumin seeds
4 teaspoons coriander seeds
3 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 ancho chili stemmed, seeded, torn into 1-inch pieces, and rinsed
1/4 cup raisins, I used golden)
(1) 3 x 1/2-inch strip orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 3.1-ounce disk Mexican chocolate, chopped
Heat the oil over medium high heat in a large, heavy bottomed saucepan. Add the onions, and caramelize the onions slowly for 20-30 minutes, until they are a deep brown color. If they start to stick to the bottom of the pan, simply deglaze with a little bit of water. Once the onions have browned, add the spices and almonds to the saucepan. Add the stock or water and juice. Bring to a simmer and toss in the chilies, oregano, orange peel and raisins. Continue to simmer for about 30 minutes or so, until the chilies are soft. Turn off the heat and add the Mexican chocolate to the sauce. Allow the chocolate to melt, then puree the mole sauce in batches. Season to taste with salt and pepper. If the sauce seems too thick, thin with a little bit of water.
Serve as part of a meal with chicken, tofu, warm flour or corn tortillas, Queso Fresco and Crema.
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I almost didn’t make this recipe. It was a side dish to an Indian Curry dish from Cook’s Illustrated, and quite frankly I was almost out of time. However, I did make it and boy, am I glad that I did. This is the ‘Sauce of the Summer’ (every summer, I have a new sauce that I am crazy about and put on everything—Chicken, fish, vegetables, goat cheese–you name it.) This sauce made the cut. I was impressed with the ease of production and versatility. I’ve already made it three times and served it to a wide variety of people and they all loved it. It was particularly good on poached halibut. I adapted this recipe a bit. I cut the amount of cilantro and mint in half but I didn’t change the other proportion. I used my Vitamix blender to create a smooth, homogeneous sauce. You could use a Cuisinart or regular blender; just keep in mind that the sauce will separate, although it will still taste fantastic.
Happy Cookin’!
Cilantro Mint Chutney, adapted from Cook’s Illustrated
1 cup of cilantro leaves and stems
½ cup of mint leaves
1/3 cup of yogurt
1 Tbsp. lime juice
Salt and Pepper to taste
Place all ingredients in the blender and hit power. Blend to a smooth, homogeneous puree.
*For a spicy version add one Thai chili to the recipe or ½ a Serrano pepper.
 I have this month’s copy of Bon Appétit taking up a stationary spot on my kitchen counter tagged with all of the recipes I want to make this month. Lately, while I flip through the magazine I earmark recipes that I want to try—I call this ‘Phoebe’s Kitchen Challenge’ or ‘Onward we go! The search for new recipes.’ (Believe me—I am always searching. If you have a good recipe to try, send it on over!) Last night we had a wonderful batch of spicy Arugula from our tiny garden that was ready to be picked. It’s my husband’s garden spot—not mine. He keeps us well stocked with fresh herbs and tender greens. I love having fresh herbs and greens available. It’s so much more economical and so much fresher than anything you can find at the grocery store. Anyway, one of the recipes that I had marked was a simple bruschetta recipe with arugula and Burrata cheese. Now, I didn’t have Burrata, so I subbed in some fresh ricotta that I had leftover from another recipe. Since we were out of fresh bread I used Lesley Stowe’s Savory Crackers. It was delicious!! I seasoned the ricotta with a smidge of grated garlic and scented it with lemon zest. The lemon-y, creamy ricotta was a great foil for the spicy arugula. Sometimes you just have to go with what you have on hand. It’s the culinary equivalent of a jam session.
Arugula and Ricotta Bruschetta
Inspired by Bon Appétit
A handful of arugula, washed and trimmed
1-2 Tbsp. Olive Oil
2 tsp Champagne or White wine vinegar
Salt and pepper to taste
1/3 cup of whole milk ricotta (I like Calabro)
1 tsp. of lemon zest
½ small clove of garlic, grated
2 tsp. lemon juice (optional, if you want a more tangy flavor)
Salt and pepper to taste
Grilled or toasted bread slices or your favorite savory crackers.
Combine the ricotta, garlic, lemon zest, and juice if you are using. Season to taste with salt and pepper. Set aside.
Toss the Arugula with the olive oil, vinegar, salt and pepper to taste.
To assemble: Put a dollop of ricotta centered on your bread or crackers and top with the Arugula. Enjoy—It’s simple and delicious. This would be a great way to start a meal. You could pair this with a variety of wines, ranging from a very dry sauvignon blanc to a rich chardonnay.
 I love Spanikopita, but I don’t like dealing with filo dough. Too often I only need to use half of the box and the remainder is wasted. Not only that, but filo can be difficult to use. It tears easily, dries out quickly and uses so much butter it makes me feel like I can only eat a tiny portion. That’s why I was so intrigued to see a recipe for Spinach and Matzoh Pie posted on the Epicurious website earlier this month. It seemed like a great idea to me and I was really pleased with the results. It is more substantial and lower in calories (without all of that butter!) than a typical Spanikopita and it held up well for several days. You can even assemble it the day before and put it in the fridge for up to 24 hours before baking. It’s really a cross between a spinach lasagna and a spanikopita.
Spinach and Matzoh Pie
Adapted from Gourmet via Epicurious.com
1 medium onion, finely chopped
2 cloves of garlic, chopped
Glug of olive oil for sautéing
2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry or 4 (10oz) bags of fresh spinach, steamed and chopped
1/3 cup chopped fresh dill, plus a few extra sprigs for garnish
1 (16 oz ) container of cottage cheese or ricotta
*ricotta will have a richer flavor than the cottage cheese
2 cups milk
3 eggs
Pinch of grated nutmeg
6-8 oz feta, crumbled (I like feta, so I used 8 oz.)
5 matzos (1 of 2 packages in the standard matzoh box)
Preparation
Sauté the onion in olive oil until golden and add the garlic in at the end. Sauté the garlic with the onion until it is aromatic. Add the chopped spinach to the pan and stir to combine. Season the spinach with the dill, salt and pepper.
In a blender, combine the cottage cheese or ricotta, milk, eggs and nutmeg. Puree.
Stack the 5 matzos in a deep dish and pour two cups of the milk/egg/cheese puree over the crackers. Let sit, soak and soften for 15 minutes.
Combine the remaining milk/egg/cheese puree with the spinach and fold in ½ of the crumbled feta.
Arrange not quite two of the soaked matzos in an oiled 9 x13” baking dish, so that the matzos cover the bottom of the dish. It’s okay if they break a bit. Just try to make a reasonably even layer. I found that the matzos expanded as they soaked up the milk mixture—that’s why I ended up only using 5 matzos for three layers.
Pour half of the spinach filling over the matzos and repeat with a second layer of matzos and spinach. Top off the last layer of spinach with a layer of matzos. Sprinkle the remaining feta over the matzoh and garnish with dill sprigs.
Bake, uncovered until golden, about 35 minutes or so.
This is substantial enough to enjoy as a vegetarian entrée. Enjoy!
 Sometimes the oddest things happen. Earlier this week I was in the local neighborhood picking up some lunch for Lily and me. It was a beautiful day and I had walked down to the sandwich shop with Lily in her stroller. I was just minding my own business when two Chinese women stopped to admire my little Lily, or so I thought. Yes, they admired her for a couple of seconds but then turned their attention to me and starting talking to me in rapid fire Chinese. (Hint: I don’t speak Chinese, nor do I look like I might speak Chinese.) Finally I was able to understand that they wanted to sell me some Swiss chard, two bunches for $5 to be precise. They only had two bunches to sell—was I the last person in a long line of Swiss chard eaters that they had sold to today? Did I look like I needed to eat something green, and a lot of it? How on earth did they pick a chef out of all the people walking on the sidewalk? I guess I will never know.
 I did buy the Swiss Chard from them—as they mentioned they were a lot cheaper than the local Safeway. Since I now had an enormous bunch of Swiss Chard to cook, I looked through my recipes and decided to make the Southern French tart called ‘Tourte aux Blettes’, or Swiss Chard Tart. This tart is both savory and sweet. For that reason children often like it. It is lovely with the inclusion of raisins and pine nuts. In France it is often served for dessert, but I think that it is a lovely introduction into the world of leafy greens.
Swiss Chard Tart
Adapted From epicurious.com
This is traditionally a double crust tart. However, I only had one pie crust left and in the name of time and cutting calories decided to make an open faced tart.
½ cup golden raisins
1 cup of water
1/3 cup pine nuts, toasted
2# of Swiss chard, stems discarded
½ cup heavy cream
1 egg
1 ½ Tbsp. sugar
Zest from one orange
Pastry dough for a single crust (or double if you prefer.)
9” tart pan
Preheat the oven to 400F
Combine the raisins and water in a saucepan. Bring to a boil, remove from the heat and set aside to plump for 1 hour. Drain and pat the raisins dry.
Blanch the Swiss chard in a large pot of salted boiling water. This will take about 5 minutes or so. The greens will be limp and bright green still. Drain the Swiss chard, rinse and squeeze out the excess water. Chop.
Combine the egg, cream, sugar and orange zest. Add the raisins, pine nuts and Swiss chard. Season with salt and pepper.
Roll out the dough and place in the tart pan. Spread the filling over the crust and bake for 40 minutes. Remove the tart from the oven and let rest for 10 minutes.
Enjoy! I would serve this with a salad for a light dinner. This tart is hearty enough to serve with a light bodied pinot noir or a rose.
 I recently discovered this wonderful tart in ‘Wood Fired Cooking’ by Mary Karlin. This tart is wonderful in part because it is so flexible. It’s made with leftover risotto; it is gluten free and can be made vegetarian or not depending on your guests and what you have in the fridge. Did I mention that it’s delicious and I went back for seconds?
Risotto, Leek and Asparagus Tart, Adapted From ‘Wood Fired Cooking’ by Mary Karlin
Makes 1 10” Tart, serves three hungry people as a main course or 6 as a side dish.
2 ½ cups leftover risotto, I made a double batch of plain parmesan risotto the night before and set what I needed for the tart aside.
*Mary Karlin notes that you can use leftover risotto that you have frozen and saved for this purpose. What a great idea, huh? I will do this every time I make risotto from now on.
1 cup of asiago, parmesan or pecorino romano cheese.
3 Tbsp. fresh thyme leaves
12-14 asparagus stalks, trimmed, peeled, and cut into 4 inch pieces
Salt and Pepper
4 leeks, white part only, sliced into thin rounds
Grated zest of ½ lemon
3 large eggs, beaten
*Variations: Mary Karlin suggests adding cubed crisped pancetta, smoked chicken or duck to the filling. I would also recommend crispy bacon, diced prosciutto and any vegetable combination that makes your mouth water.
Pre heat the oven to 375F
Heat 3 Tbsp of the olive oil in a 10 inch ovenproof skillet. Line the bottom and sides of the pan or dish with the risotto mixture and press to form an evenly solid crust. Make sure that the sides are just as thick as the bottom. If the sides are thinner, especially at the top, the rice can dry out turn into jaw breakers before the rest of the tart is done. Sprinkle 1 Tbsp. thyme leaves over the risotto and coat with ½ cup of the cheese. Bake in the oven for 15-18 minutes, or until golden.
While the tart crust is baking, toss the asparagus in olive oil and salt. Roast on a baking sheet in the oven until slightly browned, about 10 minutes.
Heat the remaining 2 Tbsp olive oil over medium heat in a skillet and sauté the leeks until soft, about 7 minutes. Lightly salt and set aside.
Line the baked crust with the remaining 2 Tbsp thyme leaves the lemon zest and sautéed leeks. Arrange the asparagus in a starburst pattern over the leeks. Pour the eggs over the filling. Top with the remaining cheese. Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes.
Remove the tart form the oven and let stand for 10 to 15 minutes. Cut into wedges and serve.
Enjoy!
Tags: Asparagus, Cook, Fruit and Vegetable, leeks, Olive Oil, Pecorino Romano, recipe, Rice, Risotto, Water, Zest —  Send to a Friend
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This week I am having a love affair with ‘The Secrets of Success Cookbook’ Signature Recipes and Insider Tips from San Francisco’s Best Restaurants’ by Michael Bauer. I have to tell you that this book is out of print, but is available on Amazon. (Seriously what would I do without Amazon.com? It’s hard to imagine a world without the internet, isn’t it?) This past week I have made no less than five different recipes, and they are all the ‘make again’ kind. One of my clients flipped through it and earmarked a bunch of recipes that he would like me to make for him—I love it when my clients do this. They often choose recipes that are not my first choice and it gives me a great chance to expand my repertoire. (It also takes the guess work out of the daily ‘what am I going to make for dinner tonight’ question that I deal with everyday.
Most of my clients give me free reign with the dinner menu—they say, ‘Oh, make whatever, you know what I like.’ This is in turns deeply gratifying and terrifying. It really keeps me on my toes. ) The first recipe that I chose to make from this book was the Sesame Spinach Rolls with Soy Lime Vinaigrette from the now closed Hawthorne Lane restaurant in San Francisco. I have a soft spot for Hawthorne Lane. It was one of the first restaurants that I went to when I moved to San Francisco—I had an amazing duck dish there, and my assistant worked in their catering department for a while, so I have gotten some titillating insider stories from her.
 I am always, always looking for new and exciting vegan and vegetarian dishes that look and taste good. These rolls were perfect served with Teriyaki Glazed Portobello Mushrooms and Brown Rice Pilaf. (Hawthorne Lane served them with Miso Glazed Black Cod—it would be delicious with that too.) I just love the way these look. The brilliant green of the spinach next to the pale green of the cabbage leaves is just fantastic. Sometimes I feel like a painter, only I work in the rainbow world of vegetables. Make sure to season your spinach well with salt and pepper when you make these, otherwise they could be rather bland, and well ‘too spinach-y’. The vinaigrette is the perfect complement with these rolls and takes them from being just another ‘vegan’ recipe to a crossover dish that will appeal to flexitarians as well.
As Julia would say, ‘Bon Appétit!’
Sesame Spinach Rolls with Soy Lime Vinaigrette
The Secrets of Success Cookbook. Signature Recipes and Insider Tips from San Francisco’s Best Restaurants. By Michael Bauer.
Spinach Rolls
2 large Savoy cabbage leaves—I used 3 medium sized Napa cabbage leaves.
Salt
2 Tbsp. plus 1tsp. olive oil
1 shallot, minced
1 garlic clove, minced
2 (10 oz) bags of spinach, about 5 cups
Pepper
1 Tbsp. sesame seeds, lightly toasted
Vinaigrette
3 Tbsp. Fresh Lime juice (1 large juicy lime or 2 small ones)
2 Tbsp. soy sauce (I used Tamari)
2 Tbsp Rice Wine vinegar
1 Tbsp. Shallot, minced
1 small garlic clove, grated
Salt and Pepper
1/3 Cup Peanut oil
½ tsp. sesame oil
For the Spinach Rolls: Blanch the cabbage leaves in a medium saucepan of boiling salted water until limp. Drain. Spread each leaf flat, pat dry and cut off the thickest part of the rib. Set aside.
Heat 2 Tbsp of the oil in a saucepan over medium high heat. Add the shallot and garlic and sauté to release the aromas. Add the spinach and stir to coat with the oil. Cook until the spinach becomes completely limp, just a few minutes. Season to taste with salt and pepper. Remove from the heat and cool.
Squeeze out all of the liquid from the spinach. Place an equal amount of spinach at one end of the cabbage leaf and roll up tightly into a cylinder. Rub the cabbage cylinders with the sesame oil and roll in the sesame seeds.
To serve cut each spinach log into bite sized medallions using a sharp knife. Cut straight down—don’t saw back and forth. Arrange on plates and serve the vinaigrette on the side for dipping.
The Vinaigrette
Combine all of the ingredients in a container that has a lid and shake vigorously to combine. Season to taste with salt and pepper.
Lasagna is a crowd pleaser. Everyone I cook for loves lasagna, especially when the weather keeps you inside the house. There is something really comforting about staying indoors and cooking when it is cold and raining. The kitchen is nice and warm and the smell of tomato sauce, cheese, garlic and basil will make your mouth water. I also like lasagna because it is easy to make—especially if you follow my recipe using no boil noodles. This is also a great way to incorporate bits and pieces of leftover veggies from the fridge. Lasagna freezes well so you can easily have a pan of lasagna stowed in the freezer for a quick and delicious dinner—really impressive when guests show up for an impromptu dinner or if you are too tired to cook.
 Learning to segment an orange in the stanford dorms The secret to dressing up a simple dinner is in the accompaniments. Make a terrific garlic bread with a homemade garlic butter (see my recipe below), have your guests wash and prep salad greens, make a simple vinaigrette and you will have a 3 star dinner in no time flat! I recently taught another cooking class at the Stanford dorms in Palo Alto. That was the menu we made, plus Panna Cotta for dessert. The students loved the results.
I like to use the lasagna recipe from America’s Test Kitchen Family Cookbook. Technically, it’s a flawless recipe and it’s easy to add vegetables, meat or herbs to it to change it up.
Variations:
Spinach and Shitake Mushroom
Italian Sausage and Summer Squash
Roasted Red Pepper and Swiss Chard
Cheese Lasagna
Adapted from Cook’s Illustrated Family Classics
Tomato Sauce:
3 Tbsp. Olive Oil
3 garlic cloves, minced
1 (28oz) can of crushed or diced tomatoes
1 (14oz) can of Tomato Sauce
3 Tbsp. minces fresh basil or 3 tsp. dried
¼ tsp sugar
Salt
- Heat the oil and saute the garlic in a medium saucepan over medium heat, stirring often until fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and the tomato sauce. Bring to a simmer and cook until slightly thickened, 15 to 20 minutes.
- Stir in the basil and sugar. Season to taste with salt and pepper.
*If you don’t have time to make the tomato sauce you can use a 32oz jar of high quality marinara.
*For a meat sauce, brown 1 pound of ground beef to the garlic before adding the tomatoes.
 Serving up lasagne Lasagna
9×13” baking dish
9 ‘no boil’ lasagna noodles
1 (15oz) container of ricotta cheese
½ cup of grated parmesan cheese
¼ cup of chopped basil or 4 tsp. dried
2 eggs
1 clove of garlic, minced
½ tsp pepper
1 tsp salt
1# of mozzarella, shredded (not fresh mozzarella)
- Combine the eggs, ricotta, ¼ cup of the parmesan, garlic, basil, salt and pepper.
- Assemble the lasagna: Spread a scant ½ cup of sauce on the bottom of the baking dish. Place three lasagna noodles evenly spaced across the pan. Top each noodle with 3 Tbsp. of the cheese mixture and spread evenly over the noodle. Sprinkle shredded mozzarella over the cheese-noodle layer. Spread ½ cup of pasta sauce over the noodles. Repeat two more times, finishing the lasagna off with a layer of sauce and cheese, topping it off with the remaining parmesan. *At this point you can wrap and freeze the lasagna for 1 month. To cook, place the frozen covered lasagna in a 350F oven for 90 minutes. Uncover for the last 15 minutes of cook time.
- Cook the lasagna covered with greased foil for 35 minutes. (Greasing the foil keeps the cheese from sticking.) After 35 minutes, remove the foil and continue cooking for 10 minutes.
- It’s easiest to serve and cut if you let the lasagna rest for 20 minutes or so.
Phoebe’s roasted garlic bread
Preheat oven to 350F
1 loaf of Italian style bread, pugliese or Batard
Roast 1 head of garlic, mash and set aside
¼ c softened butter
1/4c. Parmesan cheese, grated
2 Tablespoons of chopped parsley or 2 tsp. dried
Salt and Pepper to taste
Combine the garlic, butter, parmesan and parsley. Cut the bread crosswise into slices, leaving the slices hinged to the bottom crust. Using a knife spread the roasted garlic butter between the slices. Wrap in foil and place in the oven to heat. Heat for about 15 minutes.
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