Sauce Steps – heat oil in a large pot. Add onions and garlic, cook for 4-5 mins – add tomato paste and cook for 10 minutes – add tomatoes and stir to combine – simmer for 1-2 hours – finish with oregano
Filling Steps – in a large bowl, whisk ricotta and eggs until combined – add parsley and salt and pepper – mix and refrigerate until ready to use
Lasagna Steps – spread a layer of sauce – cover with noodles – spread half the ricotta filling – cover with noodles – spread a layer of sauce – cover with noodles – spread rest of ricotta filling – cover with noodles – spread remainder of sauce – cover with grated mozz – bake at 350 for 45 mins to 1 hour (or until golden and spotted)
Feeding the staff is one of the most important jobs for a lot of chefs (depending on the industry). I'm surprised you had to be told! A good chef loves to cook for everyone, especially their colleagues who work so hard.
There is no better staff meal to show that you give a shit about your staff than pasta or something baked, in this case both. When I was working under my chef we would make sheet pans full of lasagna, punch out circular cuts from that, throw cheese on it, and bake until the cheese was golden for service. The single most requested staff meal was the scraps from those lasagna pans (there was still like 20% of the total area of the pan left) so we'd take those out of the pan, chop them up, put it in a different pan, coat with cheese and bake for staff meal. At the time I was working for an alcoholic that could barely make it though the shift, and had a violent streak to him, but it was nice knowing that the full day of prep spent on that lasagna for the customers would also nourish the staff, even if he was a bad chef to be under. Ups to Kellar, Ziebold, and every chef under the spotlight that actually does shit to elevate the work, the workers, and the field, not just show off their egos.
I’m just thinking about a bunch of French 17 year olds sitting in a break room of a laundromat eating lasagna and some guy named Eric sitting proudly in the corner
I've never even considered that that would be a thing in restaurants tbh but it makes a ton of sense. The cooks deserve at LEAST as much respect as the dishes, big fan of the inclusion.
I believe it’s to honor the people who put the blood, sweat and tears into not just the recipes in that book but cooking all over this beautiful globe.
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Eric's Lasagna recipe!
Sauce
– 1/2 cup olive oil
– 1.5 cup diced yellow onion
– 2 tbsp minced gsrlic
– 1/2 cup tomato paste
– 8 cups whole tomatoes
– 1/4 cup chopped oregano
– salt and pepper to taste
Filling
– 1-2lb whole milk ricotta
– 3 eggs
– 1/2 cup chopped parsley
– salt and pepper to taste
Lasagna
– 1lb lasagna noodles
– 1/2lb mozzarella grated
Sauce Steps
– heat oil in a large pot. Add onions and garlic, cook for 4-5 mins
– add tomato paste and cook for 10 minutes
– add tomatoes and stir to combine
– simmer for 1-2 hours
– finish with oregano
Filling Steps
– in a large bowl, whisk ricotta and eggs until combined
– add parsley and salt and pepper
– mix and refrigerate until ready to use
Lasagna Steps
– spread a layer of sauce
– cover with noodles
– spread half the ricotta filling
– cover with noodles
– spread a layer of sauce
– cover with noodles
– spread rest of ricotta filling
– cover with noodles
– spread remainder of sauce
– cover with grated mozz
– bake at 350 for 45 mins to 1 hour (or until golden and spotted)
See! It’s pretty generic…
its about respect to the people working there make em the center of attention at least for one page
Haha great video. Thanks!
Staff meal is the heart of a restaurant.
Feeding the staff is one of the most important jobs for a lot of chefs (depending on the industry). I'm surprised you had to be told! A good chef loves to cook for everyone, especially their colleagues who work so hard.
I'm sorry but the idea that an incredibly complex and fancy cookbook halfway through just being like "oh yeah, and here's eric"
A perfect recipe for those who don't trust chicken
There is no better staff meal to show that you give a shit about your staff than pasta or something baked, in this case both. When I was working under my chef we would make sheet pans full of lasagna, punch out circular cuts from that, throw cheese on it, and bake until the cheese was golden for service. The single most requested staff meal was the scraps from those lasagna pans (there was still like 20% of the total area of the pan left) so we'd take those out of the pan, chop them up, put it in a different pan, coat with cheese and bake for staff meal. At the time I was working for an alcoholic that could barely make it though the shift, and had a violent streak to him, but it was nice knowing that the full day of prep spent on that lasagna for the customers would also nourish the staff, even if he was a bad chef to be under. Ups to Kellar, Ziebold, and every chef under the spotlight that actually does shit to elevate the work, the workers, and the field, not just show off their egos.
I’m just thinking about a bunch of French 17 year olds sitting in a break room of a laundromat eating lasagna and some guy named Eric sitting proudly in the corner
It's to remember the guys who actually put their hands to irons and MAKE YOUR FOOD
One of the most fun things you can do is bring some bottles of wine for the chefs, and then ask them if you can try the staff meal next time you come.
More often than you'd expect, they'll oblige and let you know when you can come in for a quick bite and get to know everyone!!
I've never even considered that that would be a thing in restaurants tbh but it makes a ton of sense. The cooks deserve at LEAST as much respect as the dishes, big fan of the inclusion.
"but I wouldn't go that far" that throw says otherwise
A pretty cool name
That ending got a good chuckle
"This Is what kept my staff alive, maybe It Will be of use to you"
At a glance I almost misread momofuku as homofuck
I believe it’s to honor the people who put the blood, sweat and tears into not just the recipes in that book but cooking all over this beautiful globe.
"Not a book that is known to make things easy"
I looked at the first recipe, cornets, and immediately put it back.
Not because of the process, but the ridiculous weights & measures. The first ingredients listed:
1/4 cup plus 3 tablespoons…
1 tablespoon plus 1 teaspoon…
I doubt very much that the restaurant measures anything this way.
I want weights, in grams. For accuracy and reproducilbility. Not magic and witchcraft.
Someone must have been tasked with taking the original recipes and converting them to archaic merhods to placate home 'chefs' and sell books.
I want to use it, not sit it on a coffee table.
Because he cared about his staff, a great chef would understand that without his staff he is basically nothing but a cook.
U forgot to say how it tasted
because in the moment you eat the unremarkable lasagna the pinnacle shows through the layers of who youre eating with