Michael Kurek, Composer: FOOD !

Welcome to the food page of Michael Kurek's website! If you have come here straight from MySpace, we invite you to explore the rest of this site by clicking on the links to the left! Here you will find selected recipes from the kitchen of Michael Kurek, all tested and approved by those unfortunate (sometimes fortunate) souls who are pressed into service as his tasters. If you try out any of these and want to comment, please send Michael an e-mail at Mickeykurek@aol.com. Check back each month for a new recipe!

March's Recipe Is . . .

Great Lasagna !

This recipe is inspired by a friend's old family recipe from the early part of the 20th century, with a few small updates. It makes two casseroles worth, for about 16-20 portions, but amounts can be cut in half to make one tray.

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2 (28 oz.) cans of whole, peeled tomatoes, crush by hand; drain ¼ cup liquid from each can 1st

2 (15 oz.) cans of regular tomato sauce (Muir Glen organic whole tomatoes and sauce are great.)

6 teaspoons finely chopped, fresh oregano (or 3 teaspoons dried oregano)

2 tablespoons finely chopped, fresh basil

¼ teaspoon fresh ground pepper

1 teaspoon onion powder

2 cups finely chopped onion

3 minced fresh garlic cloves (medium size, or 2 larger ones)

1/3 c. olive oil

1 lb. ground chuck, mixed thoroughly with 1 lb. mild Italian sausage, removed from casing

2 teaspoons salt

½ cup red wine

1 lb. lasagna pasta

1 ½ lb. ricotta cheese

1 lb. good-quality, whole-milk mozzarella cheese

1 ½ cup grated, aged Parmesano Regian cheese (hand grated, not from shaker)

In large pot, combine tomatoes, sauce, red wine, oregano, basil, pepper, and onion powder. Simmer, uncovered (or with lid ajar) while preparing next ingredients.

In a separate pan, sauté the onions in oil, add the garlic for one minute in all the oil, and then add (including oil) to pot with tomatoes. In the same skillet brown the combined meat, breaking it up. Drain the cooked meat on a plate with paper towels, then add meat into the tomato mixture and simmer about 2 to 2½ hours uncovered (or with lid ajar) until reduced to a thick consistency. Taste and add a little more salt and pepper, if desired.

Preheat oven to 350 degrees. Boil lasagna pasta two minutes less than package directs and blot with paper towels. While pasta boils, in a large bowl mix with a big spoon the ricotta, parmesan, and two thirds of the grated mozzarella, reserving 1/3 for the top.

In bottom of two 8” X 12” X 2” glass casserole pans, or the equivalent area (e.g. one 9 X 13 and one 9 X 9), place a thin layer of sauce on the bottom of each. Then in each put one layer of pasta down, touching edges to cover completely. Top pasta layer with a “white” layer consisting of half the cheese mixture.

Then add to each pan another layer of pasta, topped with half of remaining tomato sauce, then the rest of the cheese mixture, then another layer of pasta, then the rest of the tomato sauce, then the reserved grated mozzarella on top. Bake for around 50 minutes on middle rack of oven. Check after 30 minutes and cover with foil if in danger of over-browning on top.

 

Celebrating FIVE YEARS of fun recipes on this site! Contact MK for any of these past recipes:

September, 2004: Hoisin Crusty Bleu Pork Chops; October, 2004: Heavenly Lime-Crab Clouds of Ecstasy; November, 2004: Pumped-Up Pumpkin Soup; December, 2004: White-Chocolate Key-Lime Pie with Gingersnap Crust; January, 2005: Fresh Salmon Cakes; February, 2005: Kurek's Bizarre and Wicked Chili; March, 2005: Shrimp and Mango Spring Rolls; April, 2005: Seafood or Chicken or Vegetarian Curry -- The Real Thing; May, 2005: Russian Kotleta; June, 2005: Cajun Brie, Spinach, and Artichoke Bread Pudding; July, 2005: Sunburn Shrimp Dip with Grilled Volcano Butter Crostini; August, 2005: Maui Zowee Pineapple Coconut Cream Carrot Cake; September, 2005: Fabulous Fish Tacos with Authentic Red Rice; October, 2005: Crawfish-Goat-Cheese Potstickers with Basil-Marsala Cream Sauce; November, 2005: Cheesy Beef Stroganoff Enchiladas; December, 2005: Shrimp Cakes with Chili-Lime Cream Sauce;

January, 2006: Chocolate Mink; February, 2006: Easy Home-made Buttermilk Chicken Pot-Pie; March, 2006: King Ranch Chicken; April 2006: Orange Shrimp on Saffron-Parmesan Grit; May 2006: Rum-Pineapple-Ginger Upside-Down Cake; June, 2006: Paella Miguel; July, 2006: Mexican Polenta Casserole; August, 2006: Scintillating Sesame Noodles; September 2006: Mongolian Fiery Coconut Orange Shrimp Stir Fry; October 2006: Coconut Chess Pie; November 2006: Extreme Mac and Cheese Makeover; December 2006: Shangri-La

January 2007: Heart Attack On A Plate; February 2007: Bonus: Cooking Tips From Michael's Kitchen; March 2007: Benedictine-Cherry Sauce on Pork Chops or Duck Medallions; April 2007: Red-Wine-Mushroom Gravy on Beef with Gorgonzola-Crispy-Onion Potatoes (Bonus: Pear Martinis); May 2007: Intensely Lemon Artichoke and Spinach Fettuccine (with Bonus Recipe: BLT's for Grown Ups); June 2007: International Surprise-Burger Cookout; July 2007: Coffee-marinated Grilled Pork Loin with Island Rice; August 2007: Frozen Strawberry-Margarita Pie (plus bonus recipe: Corn-bread-stuffed Poblanos); September 2007: Crunchy Wasabi-Crusted Giant Prawns with Vanilla Rice; October, 2007: Lime Salmon over Jalapeno-Creamed Fresh Corn; November, 2007: Shrimp and Grits with Cajun-Andouille Gravy; December, 2007: Insane Holiday Stuffing

January, 2008: Appetizer Quartet (Savory Pineapple Cheese Ball, Mini-Seafood Rolls, Prosciutto-Gruyere Pinwheel Puffs, Parmesan Cheese Twists); February, 2008: Tuna-Polenta Casserole; March, 2008: America-the-Beautiful Pizza; April, 2008: Mom's Famous Bourbon Balls and the Best Meatloaf Ever; May, 2008: An Outdoor Concert Picnic: Michael's Mega-Sandwich and A Nice Pasta Salad; June, 2008: Maui Zowee Pineapple Coconut Cream Carrot Cake (repeat from August, 2005); July, 2008: Maggie Gamboa's Mexican Cornbread and Michael's Easy Black Beans; August, 2008: Make Your Own Hummus! and tip on a better way to make rice; September 2008: Beef Short Ribs Braised in Ancho Chile – Coffee Sauce! (over Saffron Cheese Grits); October, 2008: Pork Chops Au Poivre with Potato-Apple Latkes; November, 2008: Pumped-Up Pumpkin Soup; December, 2008: She-Food Soup;

January, 2009: Insane Ginger Cookies; February 2009: Authentic Spaghetti and Meatballs; March, 2009: Coconut Cream Pie with Bonus: Homemade Butterscotch Sauce for ice cream; April, 2009: Easy Salmon Wellington and Apple (or Cherry) Turnovers; May, 2009: Welsh Rabbit and Fresh Pea Soup; June, 2009: Shrimp and Grits with Cajun-Andouille Gravy (and Fresh Strawberry Piña Coladas); July, 2009: Crab Pot Pies; August, 2009: Korean Shrimp or Seafood Pancakes; September, 2009: Wuthering Heights Bread; October, 2009: Oktoberfest Brisket Braised In Dark Beer; November, 2009: Fluffiest Blueberry Pancakes Ever; December, 2009: Osso Buco with Lamb-Shanks

January, 2010: Classic Coq au Vin; February, 2010: How Do I Luv Thee Cookies; March, 2010: Great Lasagna