Thanks for sharing, Ellen. (I used something similar here.) Fondant Swede Gratin from NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully. And not without a reason. In English piquant means stimulating to the taste whereas hot indicates a burning or searing sensation. I now dip them in a large pot of boiling water using tongs for 10-20 seconds, then slide them into cold/iced water to stop cooking, then out onto the counter lined with a drying cloth. The charred eggplant and herb soup was amazing as well! Thanks for the analysis of this recipe David, very useful. (I have all your books, blah, etc) The colors and texture of the produce are stunning. -I added a little fish sauce to the mushroom ragù to highlight savory flavor. I had most of the ingredients but dried mushrooms are expensive in Australia (about $5 for 10g) and not readily available at supermarkets so I didn’t bother to go shopping for them, I just improvised. I don’t see it anywhere? Many people in our Facebook group noted that it’s a little more complicated than they were expecting (you need 12 shallots!) It does require a little extra shopping than most recipes, and involves a few steps to assemble. For lasagne and other pasta bakes, I have taken a tip from Ideas in Food and I now soak the pasta in advance in cold (lasagne) or hot (pasta) water for half an hour. Thanks for sharing this recipe. It does look laborious but now that you have shared your experience, I am motivated! Rich, creamy and packed with plenty of cheese, this is a pan full of comfort and can be happy enjoyed as a side dish or the main event. Reply, David, what is the difference between this ragu and a mushroom duxelles? This helps ensure they are soft even if I don’t put enough liquid in the filling. However the Costco ones in the canister were mixed forest mushrooms like boletes, chanterelles etc. Glad you enjoyed it! Oops. The recipe takes a little time to assemble so suggest you get all the ingredients prepared and laid out in advance before tackling it. Reply, Hi Fer: Usually you can find some sort of mushroom but I only know what I can get in France and what’s available in the U.S. Reply. I am avoiding Costco for the duration of the pandemic but giant canisters of mixed dried mushrooms are found there for around $10 which is a great deal. Spiked with thyme, paprika, bay, lemon rind, chilli and tomato, and served with marinated feta for extra creaminess, this dish is packed with warmth and flavour. So why am I balking at spending €13 for a recipe that feeds six? True, re: shitakes. SOON! But I think adding 10 minutes to the baking time at this point will do the trick. For the last 30 days, people have been sharing their photos on Instagram using the #kitchncookbook tag and reviewing recipes in our private Facebook group (you are following along, right?). For me, the thinner noodles lead to more balance between pasta and filling in each bite. It sounds delicious. I’m sure Romain wouldn’t like you to misspell your French ingredients. The recipe sounds amazing so can’t wait to try it. Reply, Where I live, Los Angeles, CA, it’s easier to find regular lasagna noodles than no-boil. Reply, Hi Penelope: I mentioned that I used “Guijillo and pasilla dried pepper for the two dried peppers called for” in the recipe. You have to be in a good humour, because some of it is bound to end up on the floor as it slips from your tongs’ grasp.
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