My daughter Kristin is coming home in a couple of weeks and we’re all getting ready to have a good time. With Kristin this means doing some of the things that she doesn’t get to do much of in her line of work… cooking is top on the list.
So, we all have been talking about what she wants to cook while she’s out here and we brainstormed about various seafood dishes, fusions and combinations.
What we are exploring is a Seafood Lasagna. There are plenty of similar dishes out there and I am sure you have had the opportunity to try out a few yourself, but most seem to be missing something.
Many recipes for this type of dish have very little seafood and compensate by adding vegetables and an abundance of cheeses. My wife would say… “you can’t have too much cheese’… but unless you are a cheese-asaur, it’s a bit much for me… I want more meat!
This type of dish opens itself up to so many delightful variations… providing me with the opportunity to sautee the seafood in Armagnac and add white wine to the white sauce. The choice of spices won’t be inexpensive or skimpy… there is much we can do. Kristin has some wonderful ideas.
In the meantime, we’re still exploring ideas.
While exploring the wonderful world, I found this amusing “Mother-in-law tongue” with it’s serrated edges looks and feels like the real thing!
Roger Freberg