Join Evan Kleiman & Master Preserver Delilah Snell on a trip through traditional fermented foods from all over the world.  Learn about the history, science and techniques that make traditional sauerkraut, Korean kimchi, New York-style Clausen pickles, fermented tea tonics and more.
In addition to recipes, hands-on preparation, take-home starters and snacks, Evan will demonstrate how fermented foods can be incorporated into savory meals like Choucroute Garni.
$100
Sunday, October 24 from 11-2pm
Angeli Caffe: 7274 Melrose Ave

To Register contact Delilah Snell
delilahsnell@yahoo.com
714.836.8727

1 medium sized Butternut Squash
2 pound Italian Fontina, cut into slices
Grated Parmesan
Lasagna noodles, no boil
4 cups Bechamel Sauce

Line a baking sheet with parchment paper. Cut the squash in half lengthwise.  Place on lined baking sheet, cut side down.  Bake until soft, approximately 45 minutes at 375-400 degrees.

When the squash is very soft, remove from oven and let cool for a few minutes.  When cool enough to handle, scrape the flesh from the skin and place in bowl.

Run the lasagna rectangles under cold water then make a layer of them in a baking dish.  Dot the cooked squash on top of the pasta layers.  Drizzle a healthy amount of Bechamel over all.  Add a sparse dotted layer of fontina, then sprinkle grated parmesan.  Continue layering in the same fashion until you have two – three layers of squash, fontina, béchamel and parmesan.  End with a layer of pasta, béchamel and parmesan.  For more detailed directions watch the Video.

Bake covered at 375 degrees until hot through.  Remove foil and let top layer color until golden brown.

Bechamel Sauce
Make double recipe for the lasagne
Makes 2 cups

4  tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
Coarse salt and freshly ground black pepper to taste

Melt the butter in a small saucepan over low heat.  Add the flour and stir to form a smooth paste. (Those angled wooden spatulas are great for this because you can really scrape the bottom of the pan and prevent burning.) Heat the milk in a separate saucepan or the microwave.  When it is hot but not boiling pour it into the roux (the butter-flour mixture), stirring constantly with a whisk.  Make sure you get into all the edges of the pan to coax all the roux into the milk.  Cook over low heat until the sauce thickens and the flour taste is gone.  Add salt and pepper to taste.

Serves 6

6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6 egg whites, stiffly beaten
1/4 cup heavy cream
3 tablespoons kirschwasser
1 1/4 cups strong brewed coffee, cold
25 ladyfingers
1 tablespoon unsweetened cocoa powder

In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.

Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.

Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

Serves 4

1 3/4 cups uncooked Arborio rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Serves 6

1 large eggplant, approximately 4 pounds
2 eggs, beaten
3/4 cup bread crumbs plus more for breading
1/2 cup grated parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
Olive oil for frying
Lemon wedges

Place eggplant on cookie sheet with sides to catch drips. Place in preheated 450 degree oven and bake until the eggplant completely collapses and the inner pulp is soft approximately 45 minutes.

Let eggplant cool enough so that you can handle it. Carefully scoop out soft pulp and place in cheesecloth lined sieve. Press out as much liquid as possible. Place drained eggplant, breadcrumbs, parmesan, parsley, garlic and salt and pepper to taste. Process just until mixed. Do not over process. Place mixture in a bowl and refrigerate for at least 1/2 hour.

Place abundant breadcrumbs in pie or cake pan. Heat enough oil to come 1/2 inch up the sides of a medium frying pan. Drop a tablespoon of eggplant mixture on to the breadcrumbs and roll to coat. Place immediately in frying pan. Fry until golden brown on all sides.
Serve hot with lemon wedges.