I’m very excited about today’s Food and Wine Pairing. I’ve collaborated with my friend Joan a.k.a. FOODalogue, you may remember her as one of the first South Florida Food and Wine Bloggers in the Spotlight. Joan has a food blog in the true sense of the title, she cooks, I just eat and drink and write about it. With that said if I were to cook, which I do on occasion I cook just like FOODalogue, free-form. FOODalogue defines free-form cooking like this: “I dislike providing ingredient ‘amounts’, believing that everyone should cook to their own palate and appetite. I generally use and provide recipes as a guideline to techniques and ingredients –and then have at it ‘my way’.” I’ve always said, if you can read you can cook but when you “free-form” you do need to possess some kitchen savvy or you’ll end up frustrated, hungry and searching for that to-go menu. Today’s recipe is a very easy “free-form” recipe and a great segue into this style of cooking as I’ll be highlighting more of FOODalogue’s recipes in the coming months.
Since the bikini/Speedo season is creeping up faster than you can say liposuction I chose to highlight FOODalogue’s Low-Fat, Free-Form Vegetable Lasagne. Bikini or full body rubber suit I’ll always choose a carbolicious pasta over guilt-free, good for you vegetables any day; but to satisfy the good vs. evil FOODalogue has actually married the two here in quite frankly, a perfect union. I paired the Low-Fat, Free-Form Vegetable Lasagne with Iris Vineyards 2007 Pinot Noir, Oregon. This moderately priced wine under $15 is a good earthy Northwest Pinot with spices and herbs and only hints of sweet berries but doesn’t go all the way, which lends itself as a good accompaniment with the roasted vegetables and truffle salt. Yes I made and ate low-fat vegetable lasagne. Yes I liked it and next time I’m going to grill my vegetables. How’s that for free form?!
FOODalogue’s Low-Fat, Free-Form Vegetable Lasagne
(the food photos are courtesy of FOODalogue, because she takes better food photos than I do. I’m much better photographing wine glasses and bottles)
2 zucchini sliced lengthwise
a few cloves of garlic in skin (so they could be squeezed out later)
4-6 juicy beefsteak tomato slices
1 large red pepper sliced lengthwise
a few sprigs of parsley roughly torn
4 whole grain lasagne noodles
part-skim mozzarella (shredded)
truffle salt (optional)
1. Place vegetables on tray, drizzle with olive oil and sprinkle dry seasonings. Roast in oven.
2. A few minutes before you’re ready to take them out, turn on the broiler and add mozzarella over the tomatoes.
3. Squeeze roasted garlic over the red pepper.
4. Boil noodles, drain, and assemble on plate. One noodle tri-folded up creates a 3-layer portion.
A sprinkle of truffle salt, freshly grated parmigiano reggiano and chopped parsley.
Cooking time (duration): 30
Number of servings (yield): 2-4