Parmesan Biscuits

Parmesan biscuits
Yield: 8 2-inch biscuits

2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, cut into eight pieces, chilled
½ cup grated Parmesan cheese
¾ cup milk

Whisk together the flour, baking powder and salt in large bowl to blend. Using fingertips, rub the chilled butter into the dry ingredients until the mixture resembles coarse meal. Stir in the cheese.

Add the milk and stir until the mixture is evenly moistened and forms dough.

Sprinkle a clean work surface with flour. Scrape the dough out onto the floured surface. Gently pat the dough out until it is about 1 inch thick. Cut rounds out of the dough using a 2-inch biscuit cutter. Evenly distribute the biscuits over the pot pie filling and bake as directed above.

Or... bake in a 375 degree oven for 12-15 minutes, or until risen and well-browned.

Lasagna Bolognese

Lasagna Bolognese:
1 package lasagna noodles (or homemade noodles - see additional video)
Italian Sausage Bolognese (see video)
Bechamel Sauce (see video)
Parmigiano-Reggiano, grated
Mozzarella Cheese, grated

To assemble the Lasagna:
Cook 15-20 lasagna noodles in salted, boiling water, until tender. Remove from heat and shock in an ice bath. Remove noodles and layer between sheets of paper towels to dry.

In a 13x9 inch baking pan, start by adding the bolognese to the bottom of the pan, then noodles, followed by bechamel, ragu, parmigiano-reggiano and mozzarella. Repeat process until all noodles have been used. Top noodles with bechamel and additional parmigiano-reggiano. Bake in oven for 30-45 minutes until sauces are bubbling and the lasagna is browned on the top and the edges. Let lasagna rest for about 10-15 minutes before cutting and serving.

Classic Bechamel Sauce

Bechamel Sauce:

5 tablespoons unsalted butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir with a wooden spoon until smooth. Over medium heat, cook mixture until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Whisk milk into butter mixture 1 cup at a time, whisking continuously until very smooth. Bring mixture to a boil. Cook 10 minutes and remove from heat. Sauce should coat the back of a spoon and hold its edge when you run a finger through the middle. Season with salt and nutmeg and set aside.