There has always been that problem of soggy bottom enchiladas. You know what I mean. The tortillas become soggy and slimy. Soggy bottoms may be your cup of tea, but they are certainly not mine. And, I’m NOT willing to fry. Alas, the solution is here! Soggy bottoms no more. A green chile lasagna, of…
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I had a hankering for lasagna once again. But this time I wanted to make it a little more exotic. Well, layers of polenta aren’t exactly exotic… but a little coriander, a little cumin, fresh oregano, and a hearty bit of blue cheese definitely make this lasagna more than a tad out of the ordinary….
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Basil and broccoli mashed together is pretty magical. Honestly, it doesn’t take much else, other than a touch of salt and pepper and a tad bit of olive oil. The green is sublime. And with the gamey-not so gamey- flavor of bison meatballs, softened with stinky blue cheese, the sublimation factor goes up a notch….
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