Don’t Be Offended by Julia Child’s Lasagna
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- Опубликовано: 20 апр 2024
- Julia has a lasagna recipe, yes she does! Lasagne a la Francaise. It was quite the controversial recipe back in the day, you'll see why! Following along to the recipe in Julia Child's "From Julia Child's Kitchen" (I bought it used)!
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Ingredients:
WILL POST SOON! 
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When you threw in that second bay leaf, I whispered to myself, 'hey, I'm not driving!'
It's a great bit.
me too
😂😂😂😂😂
Ditto😂
I missed it. 😂
The quick lasagne that only takes an entire day of cooking
Julia wants you to use left overs. Jamie has no left overs.
And every pot and bowl in the kitchen...twice!
Don’t forget the two additional days of cleaning up the 300 kitchen items you’ve used
@@woodruff87But leftovers
Along with a thousand ingredients and over a dozen dishes, plus utensils. Other than that, a quick meal for unexpected guests! :)
The bowl twirling on the counter again😂
Feels like a wink from Julia✨
I bet he puts a little bit of oil on the bottom to keep it spinning, but a magician doesn’t reveal his tricks
@@Sniperboy5551 More likely there's a little bump on the bottom, so it is basically a spinning top. A lot of bowls if their base is narrow enough and the surface they're on smooth enough will be able to spin for awhile.
Honestly the best part of the vid 😂
The disembodied Julia laugh kills me every time! 😂😂😂😂
I watched the original shows she wanted everyone to cook mistakes and all!
The haunting Julia spinning bowls is my favorite bit on this channel, hands down has me rolling every time
The quiet Julia voice is so good 😂😂😂
Same!! I feel like Jamie needs to make a compilation of all her hauntings during the show 👻
It is really hilarious! I also laughed at Jamie dryly asking the bowl near the end of the spinning “ya done?” 😂
I had a really bad day yesterday, but this bit made me laugh out loud, as it always does. 😂Along with all the other bits. It's hard to have a bad day when Jamie uploads!
This was my first time experiencing the haunted Julia bowl and I died of laughter from it. Jamie just watching it casually and his ‘ya done?’ at the end LMAO love this man
The comfort of every one of your videos is the sameness of
1. "Welcome to my kitchen it'll be yours for this little while"
2. "I hope everyone's alright" as the ambulance rings past uour apartment.
3. The bowl "falling" from the sky
4. Your lovely demeanor and kindness shines through the screen
Thank you. Yours is my kind of comfort show ❤🎉
And giving names to all of his appliances
I second everything! I always get excited and ready to get comfy when you have a new episode, and when I find one I haven’t watched yet. 😊
What! Chromeo gets a summoning and poor ol Millhouse doesn’t even get the dignity of his name? For shame!!
I love that you always show all the mess and the pots and bowls and the days worth of dishes for one single recipe
I get scolded for how many dirty dishes I have like damn I live here all day am I not supposed to eat? Lol
I think a lot of people forget that when it comes to home cooking, it's supposed to be "cook with what you have", so substitutions and improvisations are (and should be) the norm. And repurposing leftovers is a great way to reduce food waste.
Sure, go the extra mile when you're preparing something for a more special occasion or want to be more "authentic", it's just that there has been a lot of ridiculous reaction content of people losing their minds over cooks adding their own twist to dishes (it's a different story if they claim it's authentic, of course, but if they're just doing their own take on a recipe to better suit their tastes and available ingredients - and make it clear it's not authentic, I really see no issue).
These are the kinds of comments I need to read! I only started learning how to cook in my 30s and I have a lot of anxiety over not having exactly every ingredient in the exact quantity. I'm getting better at not worrying if I use 1% milk instead of cream, parsley instead of cilantro, etc. And understanding that not every meal has to be a photos worthy banger.
@@peepindis I know, right? I live in Southeast Asia, so sourcing more "European" ingredients is either just not possible or so ridiculously expensive it isn't worth it. So I've gotten used to substitutions and honestly, as long as it tastes good and you enjoy it, that's all that matters.
Heck, "Ketchup" was eventually born of experiments with substituting/creating their own version of "Kecap Manis" in the West (sweet soy sauce). Tasting history has a great video about it.
@@ChioGaru I never knew that, but how interesting! I love food anthropology, I will check that out
I LOVE when you get a spinning bowl !! It's kind of creepy, but also hilarious, especially with the Julia sound effects! LOL !! This episode is full of LOLs ...
That pasta machine summon was on another level
Somebody took the lid off the stewpot in our kitchen and filled the house with the smell of cooked meat at the exact same time Jamie showed us the cooked chicken, and my first thought was "Holy heck, he's getting so good at this... oh, wait,"
Smells in 4D.
So funny
That's amazing!
This happened at my house too 😂 It was mind blowing.
Transcendent when you can make a Missy Elliott reference in a Julia Child recipe for questionable lasagne. *chef’s kiss*
It kills me every time you make a Julia recipe how many pots,pans, bowls etc you use! You’ve inspired me to try to make my own pasta! Love your videos Jamie! ❤
Me too. I just pulled my 00 flour out
@@dralissa123 oh that’s wonderful! I’ve been cooking for so long and have never made my own pasta!! Good luck with yours have fun! You’re ahead of me I need to get the ingredients! 🥰
hi guys. I find with Julia's recipes, if I have freezer space I make extra of whatever I can make ahead. like tomato sauce, bechamel, grate cheese (It freezes perfectly well if it's grated), the chicken stock, the onions, the mushrooms. So this I might do in 3 days. when the 3rd day rolls around most of the cooking and washing up is done and I can do the final assembly. Julia always mentions in her recipes what can be done ahead. Hope this tip is useful. Hugs Jim Mexico
cottage cheese is a time honored substitute for ricotta in the midwest
Pacific Northwest here I'm fine with ricotta, but mom always used cottage cheese and I appreciate the differences.
And in fact I think it makes a better lasagna. But given this recipe. . .
We use it here in Texas!
Don't care for ricotta, prefer cottage cheese.
Meanwhile, Italians be like BECHAMELLLLLLLLLLLLLLLLLLLL. (Don't worry, I don't mind ricotta and grew up with the cottage cheese version, but I'm only part Italian and my mom is midwestern so what do I know....)
When you were holding the slice of lasagna up to the camera, I was whispering, get a plate man, you know what's coming.... Splat! You nailed it!
Same here. At least it didn’t end up on the floor.
Me too.😂😂
Lasagna is meant to cool a bit and "set up" before slicing. You could see the steam rising and juice draining out. I knew it was going to SPLAT 😂
Always wait 30 minutes before cutting. That looked delicious! Absolutely delicious.
Exactly what I came here to say. Essential step! The lasagna sets up and cools just enough so your face doesn't melt when you eat it.
My thoughts exactly. I know it was going to fall back into the pan when he took it out it was way too hot
Yup we all had the same thoughts. I was thinking to myself "Nooo let it rest!!" But hey, I have also had the experience sometimes of being too hungry and it being too late at night you just can't help it and cut into it right away. But yeah, rest for 30 min at least ideally
@@JamanMosil lasagna soup because hungry!
My Mom had a recipe for "Lasanga" that used cottage cheese, and as a kid it was my favorite food in the world, it was always such a treat when she made it. I was actually surprised after growing up, finding out that lasagna doesn't have cottage cheese.
both of my parents always made lasagna with cottage cheese when I was growing up. I like it too (:
I’ve always used cottage cheese. Family recipe.
Cottage cheese melts better than ricotta. If you have an Italian not-see in the house like I do, simply pulse the cottage cheese several times using your stick blender until it's a paste, resembling ricotta. They won't know the different, except they may like it better. Fact. Pro tip: hide the Cottage cheese container in the bottom of the recycle bin.
@@uptoolate2793definitely going to try this.
Same!
I'm Italian and I'm supposed to get angry every time someone just slightly changes one of our traditional recipes, but you know what? I'd love to taste that lasagna!
Did you see Jamie Oliver's lasagne? Then you might be a little angry :)
It's got fresh pasta and béchamel like Lasagna al forno, but cheese like Lasagna di carnevale! It's heresy (except that such mixes happen in central Italian versions, and southern versions use dried pasta with only semolina & water instead of flour & egg). Heresy! Of course the Lasagna al forno is from Emilia-Romagna and thus sort of the most traditional, but the earliest recipe with the name "lasanis" known is from 1282 from there & has fermented dough, cheese, spices, and no meat.
De lasanis : ad lasanas, accipe pastam fermentatam et fac tortellum ita tenuem sicut poteris. Deinde, diuide eum per partes quadratas ad quantitatem trium digitorum. Postea, habeas aquam bullientem salsatam, et pone ibi ad coquendum predictas lasanas. Et quando erunt fortiter decocte, accipe caseum grattatum.
Et si uolueris, potes simul ponere bonas species puluerizatas, et pulueriza cum istis super cissorium. Postea, fac desuper unum lectum de lasanis et iterum pulueriza; et desuper, alium lectum, et pulueriza : et sic fac usque cissorium uel scutella sit plena. Postea, comede cum uno punctorio ligneo accipiendo.
About lasagna: for lasagna, take fermented pasta and make tortellini as thin as you can. Then, divide it into square pieces the width of three fingers. Cook it then in boiling salted water. When the boiling is done, take grated cheese, and if you wish you can take good powdered spices with these on the slices. Afterwards, make a bed of lasagna and powder again, and on top of that another bed, and dust it, and so until the slices fill the dish. Enjoy eating them using one wooden skewer.
To avoid my pasta sticking to the bottom, I always start with a layer of tomatosaus and then put the first layer of pasta above it. Thanks you for, yet again, an enteraining video.
Same. I was like, oil?? But, he was following a recipe, so we shall let him pass.blol
Back in the Dark Ages ( the 1970s and '80s) not only was Ricotta cheese hard to find, it was much more expensive than cottage cheese. Even today, cottage cheese is half the price of ricotta.
Not to mention ricotta taste like cardboard
I can never recall not being able to find ricotta cheese ever. And I'm 65 years old. And my Italian side is Sicily and Calabria. My mom learned how to make Italian dishes from my grandmother. Cottage cheese was never an option, but it didn't need to be.
In 1970 our family moved to Arizona. Still not a problem to find ricotta. Yes it is more expensive but not out of the question.
@@Naomi-pq6tv Totally agree on the cardboard flavor. Not to mention that American Ricotta isn't really Ricotta at all. Only Italian Ricotta is the real thing. The same goes for American Parmigian. Parmigiano Reggiano from Italy doesn't even taste remotely close to American Parmigian cheese. Parmigiano Reggiano is waaaaaay better. By a magnitude of 20.
@@nellgwenn It's not even the real thing from Italy either. If you want to call Ricotta well, Ricotta, it has to made with sheep or goats milk. I'm still mystified that people call cheeses by their foreign name when they aren't even remotely the same. The real thing is waaaaaaaay better.
Ricotta wasn’t available in small town British Columbia where I grew up. Mom always put cottage cheese in the lasagna and today, I still do the same. I know it’s not authentic Italian, but it is authentic Mom, and that’s what makes me happy.
Yes, back in those dark, dark days we had to send a letter to Italy to buy ricotta. It took 2 months to arrive, but of course that gave us plenty of time to harvest the wheat to make the noodles. That's assuming we didn't have to walk 8 miles to school in the snow.
Uphill.
Both ways
That lasagna looked fantastic! I too would have added the tomato sauce to all layers! Great job "Chef Jamie!"
So cool to see you just rip through that chicken now... you have really improved your skills over the years. Great video :)
Swiping backs of spoons and stuff! Lol...amazing.
And this is the most outrageous lasagna I've ever seen.
My mom always made lasagna with cottage cheese. And yes, it was in the 70's. I always loved it. She probably got the recipe off the lasagna boxed noodles box. Or her Better Homes & Garden cookbook. With garlic bread, it was my favorite meal.
The RETURN of the Julia Spinning Bowl! 🍲🍲 Bon Appetite!
👻
In the 80's my mom always used cottage cheese. My favorite meal! Then in the 90's I found ricotta. I never looked back. When I make the ricotta, I do ricotta, egg, salt, pepper, and fresh basil and oregano. Great video, as always!
I really don"t like the white sauce in a lasagna, but I will add the ricotta next time I make a lasagna. I think it will be filling and dilicious.
Glad you like the taste of cardboard 😂
I hate cottage cheese, but my mom used it her lasagna, and so do I and I love it! We add an egg to it as well.
cottage cheese is poor mans ricotta
"I like to make things difficult and give myself more to do"🤣🤣
Honestly watching you spoon that bechamel sauce so messily around gave me the anxiety I needed from this show, but then bam! that last shot dangling the corner piece was the one that really did me in.
Julia/Jamie can make my lasagna any day of the week - we all make adjustments to our recipes and cooking due to tastes, traditions, and era. It’s not good or bad, it just is the reality of being a homo sapien. Look forward to making it myself. I LOVE leftovers! Keep up the great work Jamie - you are RUclips’s brightest gem. 🙂
Okay I’m gonna make American BBQ with store bought BBQ sauce and cook it in minutes and not hours without marinade and still call it American BBQ
Oh and I’ll make a chilli with lentils instead of beans and corn bread with just plain flour.
Annnd I’m actually for real gonna put beetroot on my burger instead of pickles cause beetroot tastes better
@@Angelicwings1 JUST DO IT
@@lapolieI will and then call it American and say American original recipes are wrong
It's criminal that you haven't hit 1 million subs yet. You make amazing content ❤
Ditto!
Lasagna snobs need not apply. If it's delicious, then that's all that matters. Esthetically speaking, it's a work of beauty.
"Rrrrigote" is how my parents said it, rolling the "R" slightly, and dropping the final vowel (my Mother's family's dialect dropped the final vowels a LOT). BTW, my hometown here in Western PA is FULL of descendents of Italian immigrants from around the turn of the last century ... so our grocery stores have long catered to their/our needs. For ex, rrrrigote has ALWAYS been easy to find .....
Giant Eagle!
@@mattshu And Joseph's and Big J when I was a kid....
I’m guessing Bloomfield
@@karenswartzlander5411 Good guess, but no. New Castle, in Lawrence County. About 50 NW of Pittsburgh.
Gosh, Jamie, that looks AMAZING !! Great job !!! Signed, A Descendent of Abruzzi and Calabrese immigrants.
You and Julia are ALWAYS a winning team! 👍👍👍👍
Lasagna made up on Friday always was a way to clean out the refrigerator. Mom used cottage cheese and egg because we couldn't afford ricotta. Was always a Sabbath favorite.
We used cottage cheese for our lasagne, back in the '70s. That was what was available in our midwestern grocery stores.
I sometimes use cottage cheese in my lasagna to help lower the cost of making my lasagna
Different takes on Italian cooking will always bring the criticism. You did really well.
It really is something to behold! 😂 AFAIK no other ethnic group shows up as a chorus the way they do
I'm glad that you are back to cooking Julia's recipes again.
As a Midwesterner, cottage cheese in lasagna is 100% acceptable, sometimes even expected. Yummm
West Coast too
Facts! I usually use a combination of both.
As I midwesterner, I can say absolutely no way to cottage cheese in lasagna🤢
Wait it doesn't have cottage cheese in it normally?
I still use cottage cheese. Yum
You are the best part of Sunday!!! Thank you!
lol when the bowl started spinning I lost it 😂🤣😭
My ricotta mixture is: ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, black pepper, white pepper, garlic powder, fresh parsley. I use it in lasagne, and a variety of other dishes. Used it in a frittata this weekend for brunch. It’s very versatile.
I use that same mixture.
I loved that you just decided to make your own pasta and knew how to do that. Things got serious when you needed leftover meat and decided to whack a chicken into quarters.
Cottage cheese is a common and decent substitution for ricotta in many places. Very similar products.
What a treat! Thank you Jamie and Julia. Score. ❤🎉😊
Nothing makes me miss living in Brooklyn like your show Jamie
Grew up outside of NYC and know my Italian friends Nonas would never add béchamel sauce to lasagna. I’d give it a try.
Me either, but I suspect it has a long history. Pastitsio, a Greek dish that is clearly lasagna's cousin, uses.bechamel.
Neapolitan lasagna uses it also, if I remember we'll a recent-and epic-Pasta Grammar episode !
some italian cooks swear by becemela. i prefer ricotta.
Because they are not Italians. We use besciamella in Italy. Also a variety of cheese depending on the kind of lasagna.
In Italy the use besciamella all the time instead of ricotta. The cheese is usually Parmigiano alone. They would certainly never use both ricotta and the white sauce. But as you reminded all of us, this is French lasagna.
You have gotten so competent at disassembling a chicken! It is fun to watch you pick up skills
You’re inventing, not observing. Jamie had that skill from his time working in a chicken restaurant before he even started the channel.
the lore of this channel is my favorite thing. please make a compilation if you ever get the time, of all the “i’m not driving” “hope everyone’s okay” “bowl me” “silver fox” “the girl who lives next door” etc etc
Don't forget "order up"
In my family lasagna is a staple.
Sauce:
diced onion
garlic plus seasoning (i usually add in some cayenne and chili powder too and sometimes cinnamon)
ground beef
can/jar of pasta sauce
and deglazing alcohol
Brown the onions and beef, season then deglaze with alcohol (sometimes I use stock too).
Add sauce and heat it together
Then in my baking dish I layer sauce, dry lasagna noodles, sauce cheese (shredded cheddar or ricotta, or I alternate), repeat until my pan is full
Your channel is so refreshing! It's full of humor, messes, blood and guts, a beautiful kitchen, and fantastic food in every episode! Great job Jamie!
In every country/region, they adjust the recipes from other countries/regions to suit their tastes and/or what's available. I wouldn't put mushrooms in a lasagna (I don't like cooked mushrooms) but I've used spinach several times, and like it. I prefer my lasagna with sausage, but from what I understand, aside from whatever small bits might be in the sauce, Italians don't combine pasta and meat. They're usually separate courses. I like mine with the sausage, though, so that's how I make it. Not being Italian, I don't need to worry about my grandparents haunting me over it. 😁
Ooooh looking forward to this one. Love a lasagna and love Jamie. Happy Sunday 😁
I've been watching for several months now and I find your take on the recipes enjoyable and just a lot of fun. Thanks 👍🏼👍🏼
Looks absolutely delicious 😊. Recently watched a couple of your early videos and WOW you have come a long way. Truly a knowledgeable and confident chef!!!
Cottage cheese lasagne! Grew up on it! Amazing . You're the Best 😋😋😋😋😋
Impressive amount of work! I love the idea of making the pasta, but a store-bought rotisserie chicken is also acceptable to make it a bit easier.
I don’t think rotisserie chicken will make a very good substitute for pasta. 😜
@@markhamstra1083 ha ha!
Hey Jamie, thank you so much for making these videos. The vibe @6:26 or so is just so chill and yet so vibrant. Thank you once again for inviting us into your kitchen, and I also hope everyone is ok out there.
Loved it❤ loved it all❤ the mess, the complex over the topness, more mess, the smile, the toss of the bowl, wouldn't miss it for the world. Thank you❤☺️
Love your content! You're amazing ❤❤❤❤😊😊
Cottage cheese in lasagna 😋 🤤. That is my jam.
Thank you for cooking and showing us how to do the the prep and consistencies of ingredients when they are combined. Basically verbal and visual tips!
I had a really sh*tty day yesterday, but this video genuinely lifted my mood so much and made me laugh multiple times. It's hard to have a bad day when you upload! Thank you, Jamie!
Always enjoy watching you cook . Home made pasta ! Bravo 👏🏼
In the 70s we made lasagna with cottage cheese, mixed with an egg and Kraft parmesan cheese from a tall green paper can. No one back then even heard of ricotta, let alone reggiano. We did layer in grated mozzarella, so we weren’t complete philistines.
Another great video, Jamie! I loved the haunted spinning bowl. 😋
I grew up with cottage cheese on lasagna because the only grocery store in our rural town didn't carry ricotta. You can blend it up and get a very similar consistency as ricotta. It isn't a bad thing.
Ignoramus you may be, but holy Hell do you help the rest of us plebes to learn that cooking is not as hard a we think it is.
Love to you from western Canada.
I always had my Lasagnas with cottage cheese, ground beef, and Italian sausage
Always a wonderful trip with you Jamie, and whoever chef you choose! It’s really did look like a delicious meal!
I remember my mom making lasagna for the first time in the 1970s, using cottage cheese whizzed in the blender (I guess to substitute for ricotta, which wasn't available in the Midwest US). We thought it was such an exotic dish!
Looks amazing! Nice way to work in a Missy Elliot reference too LOL.
A perfect Sunday now this is in my notices.
I love when Julia possesses the spinning bowls on the countertop lmao
I used to use cottage cheese ALL the time years ago when making lasagna. I didnt like biting into massive amounts of ricotta, but still wanted a rich taste. The cottage cheese absorbs the sauce and tastes quite nice. Now I just season the ricotta with pesto and pepper 😋
That was a neat take on a lasagna. Culture and traditions are important, but you know what? I can youtube a million traditional lasagna recipes. I don't need ANOTHER exactly like that. So I liked seeing the departure. Thank you as always, Jamie!
Go to store.
Get packaged Gnocchi, Ragu, some cheese, ground beef, spinach.
pan sear the beef and gnocchi for about 3 minutes, then add ragu, cover and cook for 3 minutes, then add spinach, cover for another 3. Bowl, grate cheese on top. Less time than a box of kraft mac, less than $15. Scalable for any portion size. Feeds me for at least 4 meals a week for $15.
What a masterpiece of a lasagna!! You are the model of perseverance Jamie. Love how your skill and knowhow have evolved. Thanks.
My own Mother, who was a JC fan and a 70s housewife, always used ricotta cheese. But she was originally from Queens where such an ingredient would have been more common than in other parts of the county. Also, being German-American my mom would always assemble each layer the same and with precision. From the bottom up: tomato layer-noodles-cheese layer-meat (ground veal, pork and beef blended). Repeat 3x and then top, as you did, with grated cheeses which would brown. No spinach. It would be served with a tossed salad with an oil and vinegar Italian dressing.
Sirens and Peggy the pasta stand return! Bowl spun by phantoms!
Whoa, Nelly! It's going to be a humdinger today.
Orange peel?!?! Gouda?! Are you daring the Italian consulate to SWAT you?
Wow! So moist and juicy. I feel like I could swim in the cooking dish. I'm glad to hear it was fantastically delicious. I think lasagne is one of the flexible dishes that some people are too strict about.
I think Julie’s lasagna idea was a great way to make Americans not fear lasagna. Use the ingredients they were more familiar with and that drops the worry wall.
This looks really good. I’m drollin’. Cheers
No question, a great video and a wonderful insight in to the perils of the period. Thank you.
Looks yummy! Thanks for sharing, the video.
did Julia say nothing about "let this cool at least 10 minutes to help it set up and not be a sloppy mess"???
It was cooling WAY longer than that
@antichef you were lucky not to put all the extra sauce with the homemade noodles.
Homemade are way too delicate to handle extra white sauce plus the tomato sauce. You would have had soup.
Don't ask me how I know this lol.
The dish looked wonderful. Bravo!
I love Julia, I was about seven years old, and I watched her last episode of the French chef. As most of you know, it was live back in that time. She got so drunk on air... that they pulled the plug before it was over. I remember it to this day. I was so happy that Jacques Pépin got here back on the air!!! It was a joke to oust here in an age when lots of people would have cocktails, and then drive home. Thank you for keeping her memory alive!!!
This is absolutely not true.
@@GomushinGirl Yes it is true. I watched it live.
@@johnkeller9448 You're full of it, friend, or your brain is rotting. There's a reason you're the only one who remembers this.
@@johnkeller9448 Anything is possible if you lie!
Beautiful! That looks so good!
You are amazing! Great job. I'm not crazy about leftovers, fresh is always better. I love it when the bowls fall from the ceiling! Thanks for another great video!
Thats a lot of butter. The Mediterranean in me is cringing about using anything other than olive oïl but the Swiss raised Side of me loves it
I grew up in the 60's/70's and my mom always used cottage cheese in lasagne - which we didn't have a lot, but on special occasion, and it works. Honestly, I like it better than ricotta for lasagne. And the spinning bowl - love it! :)
Very slick and entertaining...you are a gem. The "lasagne" looked delicious.
Hi. I only used cottage cheese once as a sub for ricotta and after I put it in the blender for a few seconds and drained off the excess moisture the consistency was fine just like ricotta and honestly I could not tell the difference in my finished dish. I add egg, salt/pepper, parsley shredded parmigiana and mozzarella. PS I add the egg to ricotta too.
My Italian nonna is rolling over in her grave, LOL! Nice job on the pasta and choosing ricotta.
Lactose free milk [regardless of the branding] may be more expensive, but it tastes [and behaves] the same as regular milk.
You can even make your own farmer's cheese with it!
I've reached a point where Lactaid - regardless if it's the brand name or varying store brands - doesn't work as well as I'd like it to. =\ So I've resorted to such substitutes.
I hope it wouldn't come to that with you, Jamie, but it's still good to know!
I've also used "milk alternatives" when making a bechamel and they do indeed work just as well.
Heads up, in case you don’t know, lactaid may help with some irritability but if you also have a whey allergy or sensitivity it will not help you. I found this out the hard way when I started eating dairy free for my gut. Lactaid didn’t work and I found out through sensitivity panel I am indeed sensitive to lactose/whey/and any dairy products in general. This also goes for “lactose free cheeses” as they still contain whey and animal products.
My mom makes it with a cheese béchamel...using shredded Monterey Jack and a tempered egg yolk which is also very good.
That sounds very satisfying. I started using monterey jack on my pizza in lieu of low moisture mozzarella and it's great.
That looked amazing!!! Nice job!! 👏👏
when i saw JCs Lasagna …as an italian i was offended and i had to wonder why she decided to go getto on a fabulous and famous Italian Haute Cuisine… but i think you redeemed it with your home made pasta and chicken and spinach. looked very good!
not my lasagna, but a pretty good version of it.
oddly enough, Gouda is pronounced 'HOW-DA' by the people who make it.
ricotta is easily made with non-homogenized milk and either vinegar or lemon juice. heat milk to 197F, add vinegar (plain ol white does fine) and stir. ricotta will magically rise to the top. skim off or drain through a muslin lined colander. add some salt and you're good to go.
Ive never heard that before 😮 I’ll continue to say gouda as it’s spelled because people would think I was crazy saying howda 🥴
Well, HOW-DA is a bit closer than Jamie and most Americans get, but the Dutch ‘G’ in this instance is a much more throaty, phlegmy thing than the ‘H’ in “how”.
Jamie doesn’t do non-English Gs, whether in “Gouda”, “tagliatelle” or pretty much anything else.
I just love that this is a “leftover dish” ! ❤😅
I’ve also mixed cream cheese and sour cream to sub out ricotta. It’s slightly tangier. I make it on purpose sometimes. Give it a go