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Zippylip
Posts: 4,768
While walking around Waldorf stuffing myself with meat, I really wanted some veggies, so this is what came to mind on Saturday. Today, I had a chance to actually make it. Essentially it’s a vertical cylindrical veggie lasagna with caramelized onion & smoked sausage gravy (had to put some meat in it :laugh: ). The vision also required fabrication of a one-off giant sheet of pasta:
Couple sweet potatoes:
Mash’m after baking:
Grill some squash & zucchini:
Garlic fry some spinach & hot pepper flakes:
Roll out some fresh pasta sheets:
Fuse & roll together:
Cut to size to fit into a sheet pan:
Fill the pan with water & put over two burners:
Carefully put the giant sheet in:
Drain, cease the cooking with cold water, dry, & place on a well oiled sheet of heavy duty foil:
Spread on the mashed sweet potatoes:
Add the other veggies:
Drain some whole milk ricotta (this began draining 48 hours ago):
Roll it up:
Pop in the oven at 400 for about 45 minutes while you are making the gravy, which begins with caramelizing a giant onion:
Smoke some Italian sausage:
Remove the onions, make a quick roux:
Add the onions & sausage:
Remove the stack from the oven:
Cut it, & drizzle with the gravy:
It was a lot of play, and it was a lot of tasty too :cheer:
Couple sweet potatoes:
Mash’m after baking:
Grill some squash & zucchini:
Garlic fry some spinach & hot pepper flakes:
Roll out some fresh pasta sheets:
Fuse & roll together:
Cut to size to fit into a sheet pan:
Fill the pan with water & put over two burners:
Carefully put the giant sheet in:
Drain, cease the cooking with cold water, dry, & place on a well oiled sheet of heavy duty foil:
Spread on the mashed sweet potatoes:
Add the other veggies:
Drain some whole milk ricotta (this began draining 48 hours ago):
Roll it up:
Pop in the oven at 400 for about 45 minutes while you are making the gravy, which begins with caramelizing a giant onion:
Smoke some Italian sausage:
Remove the onions, make a quick roux:
Add the onions & sausage:
Remove the stack from the oven:
Cut it, & drizzle with the gravy:
It was a lot of play, and it was a lot of tasty too :cheer:
happy in the hut
West Chester Pennsylvania
West Chester Pennsylvania
Comments
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DUDE!
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what's up Ron, how've you been?happy in the hut
West Chester Pennsylvania -
Marc,
Awesome combination of flavours man! You drain ricotta for 24 hours?
SteveSteve
Caledon, ON
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the combination was strangely nice; & normally I don't drain it, but trying to keep this thing tight with all the veggies in it I didn't want to aggravate it with sloppy ricotta, so over 48 hours a 15 ounce tub lost about 3-4 ounces of liquid, & it was still too damn wet... but tasty nonetheless, especially the bottom of the roll that kind of had a fried edge to ithappy in the hut
West Chester Pennsylvania -
>emoticon for :speechless:
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I'm not even gonna save that one because I know I'm too dang lazy to even attempt it but I will spring for a ticket up there next time you do :evil:
So Marc,, just how far are you from the Philly airport :woohoo: -
this was one of those days we spoke of, saw a gap, jumped into it, enjoyed ithappy in the hut
West Chester Pennsylvania -
Dang Zippy!! That's amazing.
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hahahaha, hey, I was in old philly today, first time in a little while, was good to be there, while in City Hall someone told me Robert De Niro was outside shooting a scene for a movie, not sure if that was so, I didn't see him, would've liked to howeverhappy in the hut
West Chester Pennsylvania -
thanks Frank, it was good, & a lot of fun to makehappy in the hut
West Chester Pennsylvania -
damn, genious, zip, pure genious, especially the noodle treatment!!
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thanks Max, it was great to see you too last weekend, it's always a pleasure. And tell spawn, when I finally got over to the brownie display, it was picked cleaner than a mad max turkey carcass in November, however, when I looked in the pan, somehow, some way, about a 1/4 pound hunk of "corner" was just sitting there, untouched, unmolested, almost as though it isn't the best damn part of the whole tray. Needless to say I chisled that thing down myself like a hungry lion that hadn't killed an unwitting antelope in 3 weeks, so, thankshappy in the hut
West Chester Pennsylvania -
Are you an alien? :laugh: :laugh:
Your stuff is out of this world :ohmy: :ohmy: -
good to see you too mark ... .and glad you got a chunk of the brownie. . .
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That looks amazing! I would try it but I am scared I will hurt myself. :PThis is the greatest signature EVAR!
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are you cooking at freds fest??? :woohoo:
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Marc that is amazing!!! I can only imagine how great it tasted. The things you come up with are unbeliveable.
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Great job, Zip. Very creative ! :woohoo:
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OMG, what a cook. Very sweet.
Mike -
:woohoo: Wow! You've got to enter that piece of delicious art in a Food Network contest. You'll surely win!
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Doing good Zipster. Miss ya man!!
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Wow, nice pictoral...and I'll bet it was tasty as all get out. I would need a whole day free from the family to even have the time to do a cook like that!
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Just a great job Zipp!! Always look froward to one of your cooks as I know its going to be different!! You growing peppers this year?
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Where do you come up with this stuff? How are you so skinny? When will you open Zippy's Restaurant?
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A lot of play is time well spent. Hope your keeping all postings documented - I see a cookbook in your future. :woohoo:
Impressive...and the gravy, that's just awesome. -
Woah. That's...outstanding. Good cook!
You know which pic had my mouth watering the most, though? The onions. There's just nothing like good caramelized onions. Onions are God's gift to me. -
unreal!!!!
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Zip
Very creative. I almost never work with dough except for pizza. What's the purpose of cooking over cold water? To make it a lttle more pliable and moist for the rest of the cook? -
mcdraw, fresh pasta dough cooks extremely fast. That sheet was in the pan of boiling water for maybe 3 or 4 minutes before it was done. If I were going to eat it right away, I would just serve as is, however, if it is not going to be eaten right away, you must stop the cooking with cold water, otherwise it will continue to cook & turn to mush. When the window of cooking time is this short, any carryover cooking can ruin the pasta. Also, if I were to have just removed it from the boiling water without submerging in cold water, it would have wanted to stick to everything once it dried off a little. Keeping it in cold water until you are ready to go to the foil (in this case) keeps it cooked perfectly and not sticking to everything. Since it was going to into an oven to heat through once fully constructed, it did not have to remain hot the entire time.
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Brilliant! :woohoo:
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