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Valerie Lavagnino Reeves
- Female
- Chico, CA
- United States
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Valerie Lavagnino Reeves's Groups
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The Recipe Club
16 members
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Gluten-free foodies
6 members
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Lamb Recipes
4 members
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Desserts
2 members
Valerie Lavagnino Reeves's Discussions
Healing yourself through diet
I've been a long time advocate of proper diet, but also the power that food has over our bodies, what it can help and even what it can cure. There's a book called "Eating Alive II" by Dr. John Mats...
Started Nov 6
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I've been a long time advocate of proper diet, but also the power that food has over our bodies, what it can help and even what it can cure.
There's a book called "Eating Alive II" by Dr. John Matsen, ND
This book is not only able to help people w...
YAY! That sounds great! Thank you so much!
Cook Time: 1 hour, 10 minutes
Ingredients:
* Polenta:
* 4 cups water
* 1 teaspoon salt
* 1 cup yellow cornmeal
* 1/4 cup freshly grated Parmesan cheese
* 2 Tablespoons butter
* 1/4 teaspoon pepper
* .
* Lasagna:
* 2 Tablespoons olive oil
* 1/2 po...
http://www.recipezaar.com/Fresh-Egg-Pasta-Gluten-Free-60904
Fresh Egg Pasta-Gluten Free
Recipe #60904 | 30 min | 20 min prep
This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, ...
A local and AWESOME catering company made Polenta Lasagna for me and my guest at my wedding in September. It was fabulous! I've tried re-creating it, but I'm having a little difficulty with the consistency. I keep thinking more cheese. would you p...
I can't wait to try this! I've had crab cake sliders in Tiburon, CA, right off the bay and they were amazing! Thanks for sharing this recipe!
Are you a recipe collector? Are you a recipe creator? Looking for a recipe? Share your favorites and discover new ones here!
Profile Information
- What makes me a Foodie?
- I cook, I'm an "eater!", I'm a gourmet, I love dining, I like wine
- About Me:
- My Parents paved the road of foodieness for me as a young child. I took it and ran, and have self taught my way to epicurian delights. I specialize in italian food, tinker with french and am working on others. My dream is to finally go to culinary school, a dream I've put aside for over 15 years.
My husband and I one day would like to own a bed and breakfast where I can do the cooking, and he can do the yard work. :) Let's share our ideas and thoughts about food so that I can expand my knowledge and get a little closer to my future dream. :)
Valerie Lavagnino Reeves's Blog
who knows how to make a good Polenta Lasagna???
A local and AWESOME catering company made Polenta Lasagna for me and my guest at my wedding in September. It was fabulous! I've tried re-creating it, but I'm having a little difficulty with the consistency. I keep thinking more cheese. would you par cook the polenta fist, then layer? It just seemed like the layers were so pronounced in the lasagna I had. If anyone has any ideas, please share! thanks! :)
Posted on November 3, 2009 at 5:21pm — 2 Comments
Comment Wall (6 comments)
- At 9:49pm on November 9, 2009,
Dana Moos said…
- Thanks so much for the kind words about my blogs/website, Valerie! Ashamed to say I still haven't read Julie and Julia...this winter when I might have a little more time. Stay in touch! Dana
- At 10:37pm on November 5, 2009,
Dana Moos said…
- Hi Valerie, thanks for the kind words about my food photos! Some of them are dishes or ingredients I used at my inn. Others are just some that I make at home for fun (and to blog about). My brain likes to be picked regarding the B&B industry, feel free to ask! I also have a lot of information about the industry on my blog, though much of it is Maine specific, but some might help... it's http://maineinnbroker.blogspot.com. But feel free to email me direct!
- At 12:44pm on November 5, 2009,
Anthony Theobald said…
- Love to have it. tonytheobald@gmail.com please.
- At 3:05pm on November 4, 2009,
Anthony Theobald said…
- GERMAN BEEF ROULADEN
3-4 lbs. top round
8-12 tsp. Dusseldorf style (German) mustard
1/2 c. diced onion
4-6 diced Cornichons
1 c. beef broth
1 c. dry red wine
1/4 c. sliced green onion
2 tbsp. chopped parsley
1 tsp. salt
1 tbsp. butter
2 tbsp. cornstarch
2 c. sour cream
10 sliced mushrooms
8-12 slices bacon, fried
Pound meat to 1/4 inch thick, cut into 8-12 (approximately 3-4 oz.) serving pieces. Spread mustard on each slice of meat. Spread onion, pickle, bacon on each slice. Roll up each piece like jelly roll. Secure rolls with toothpicks.
Brown rolls in butter in skillet. Remove rolls, keep warm. Add wine and broth to skillet. Add green onion, parsley, salt, mushrooms. Put rolls back in skillet. Reduce heat to low, simmer 1 hour. Take meat out, keep warm. Add cornstarch and sour cream to gravy. Serves 4-6.
- At 1:55pm on October 29, 2009,
Anthony Theobald said…
- Welcome to Dancing Spoon. Looks like you're eating chicken wings.
Got a killer recipe for them ?
- At 5:33pm on October 27, 2009,
Agent Nancy said… - Hi Valerie,
Welcome to Dancing Spoon! Your dream brought a smile to my face ... I shared your B&B dream at one point but the "who does the cleaning?" part scared me off! I also thought about owning a cafe open just for breakfast & lunch.
Please check out our groups and share your ideas and recipes. Glad to have you with us.
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