Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!
You must create an original main course that uses at least one ingredient from each of the three lists below. If your recipe completely falls flat on its face, you must treat yourself to pizza (or some other enjoyable dish that you don’t have to make).
Parsnips, Eggplant (aubergine), Cauliflower
Balsamic Vinegar, Goat Cheese, Chipotle peppers
Maple Syrup, Instant Coffee, Bananas
So here I am… and after 5 days of deliberation and taking notes here and there and just going with the ‘seat of my pants’, I am presenting to you my Daring Lasagna which include all the ingredients above!! And it was good, actually very good to eat. A marvelous lasagna!
1 eggplant, sliced
2 tablespoons of olive oil
1/4 cup cauliflower
1/4 cup chinese parsnip
1 tablespoon of homemade Chipotle
1 teaspoon dry thyme
8 oz goat cheese
1/2 cup grated parmesan cheese
slices of any strong cheese
1 teaspoon dry oregano
1 cup of homemade tomato sauce
1 teaspoon of instant coffee
1 teaspoon of balsamic vinegar
1 tablespoon pure Canadian maple syrup, 1st grade
Preheat oven to 400F
Arrange sliced eggplant in a single layer on baking sheet, brush on both sides using the olive oil and season with salt and pepper.
Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet add the reaming olive oil and the cauliflower with the parsnip.
Fry until soft for about 7 minutes.
Add the chili chipotle and thyme. Cook for another 2 minutes. Once the cauliflower and parsnip are cooked, remove and set aside to cool.
In a large bowl add the goat cheese, eggs, 1/2 cup parmesan, oregano, cauliflower, parsnip, balsimic vinegar
Maple syrup, salt and pepper to taste. Mix well. Brush an 8 inchs baking dish with oil.
Spread half of the tomato sauce on the bottom of the prepared baking dish.
Lay eggplants slices on top followed by the cheese mixture.
Lay another layer of the eggplants and finish with tomato sauce.
Top with the remaining 1/2 cup parmesan and the sliced cheese.
Bake until golden brown, at 350F for 30 to 40 minutes.
Here is the recipe of my homemade Chipotlle.
Here is the recipe of my homemade tomato sauce.