News The Morning News
posted by October 19 at 7:41 AMon
In Pakistan: Blast kills more than 120 in convoy carrying former Prime Minister Bhutto (who was unharmed).
WIND! STORM! ‘07!: Eh, not so much.
What Now?: SCHIP veto holds; Democrats look for compromise solution.
Me, too! Me, too!: Sugar producers seek ethanol subsidy.
Scrapped: At least 16 coal-fired power plants due to concerns over global warming and rising construction costs.
Condemned: Bush’s anti-family planning family-planning appointee.
Discriminatory: British fire department to charge fee for saving fat people.
In Denial: Bush administration, which says there is “no scientific criterion” for widely accepted climate goal.
Recipe of the Day:
Butternut Squash, Sage, & Ricotta Lasagna
3 1/2 cups Butternut squash, peeled and cut into 1/2 inch chunks
2 tablespoons olive oil
1/2 teaspoon dried chile flakes
1 tablespoon chopped sage, plus 12 whole leaves to serve
1/4 teaspoon freshly grated nutmeg
1 1/2 cup ricotta
1 cup freshly grated parmesan, plus extra to serve
8 fresh lasagna sheets, cooked in boiling water until not quite al dente
7 tablespoons unsalted butter
2 tablespoons chopped walnuts (optional)
1. Preheat oven to 375 degrees.
2. Place squash on a baking tray. Drizzle with oil, and season with chile flakes, salt, and freshly ground pepper. Cover with foil and bake for 25 minutes, until the butternut is tender. Allow to cool slightly.
Puree squash in a food processor with the chopped sage and nutmeg. Set aside.
3. Clean/wipe out processor and then process the ricotta, egg, parmesan, and salt & pepper.
4. Lightly grease an 8x8 inch baking pan. Cover the base of the pan with lasagna sheets, and spread with 1/2 of the butternut mixture. Add another layer of lasagna sheets, and then spread with 1/2 of the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan.
5. Cover with foil, and bake for 35 minutes. Uncover and bake for another 15 minutes or until golden and puffy. Stand for 5 minutes before serving.
6. Meanwhile, heat the butter, walnuts (optional), and whole sage leaves in a saucepan over medium heat until the butter begins to turn golden (stir constantly). Remove from heat, and serve lasagne topped with a little bit of the sage butter and some extra parmesan.