Recently I’ve had several opportunities to prepare meals, or parts of meals, for friends and neighbours for any number of reasons, both happy and sad. I also had occasion to be on the recipient end after a hospital stay.
If you are going to bring food to someone, unless you’re given specifics of what to make, find out how many people you will be cooking for and if they have any special dietary needs such as food allergies, salt-free, vegetarian, etc. If possible, find out what other people may be bringing so that the family doesn’t receive the same dish four nights in a row.
When we send food to a friend or neighbour, none of us wants to seem miserly so we tend to over-prepare. Unless the leftovers can be frozen, much of the dish – for example, salads – ends up being thrown away. So be realistic about portions.
One-dish main courses or soups are probably the easiest, for both the cook and the recipient. Designed to be made ahead, they’re also no problem to heat up when it’s time to serve.
Lighter appetites might relish a cold salad of tangy tuna or fresh fruit as a side dish or for the main meal at lunch. And if day-to-day pressures find you too short of time to create an entrée, you can still bring a smile with a mouthwatering sour cream coffee cake.
Bring the food in disposable containers so that the recipient doesn’t have to worry later about returning serving items or figuring out who they belong to. If you must bring it in a permanent container, put your name on the bottom on a piece of tape.
Whatever your choice, you’ll be showing someone you care and will be greatly appreciated for it.
This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, author of numerous incredible cookbooks. If Fontina cheese is unavailable, substitute grated mozzarella.
For the Bechamel
4 tbsp. unsalted butter
1/2 cup all-purpose flour
2 cups whole milk, warmed
1/3 cup grated Parmesan
1/3 cup grated Fontina
3/4 to 1 cup pareve chicken broth
1/3 cup grated Parmesan
1/3 cup grated Fontina
salt and freshly ground pepper, to taste
lasagna noodles*
about 3/4 lb. fresh chanterelle mushrooms, cleaned and sliced very thinly
about 1/2 cup Parmesan
about 1/2 cup Fontina
*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don’t need to pre-cook them; you can just layer them and bake them. There are also dried lasagna noodles that you don’t need to pre-cook. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.
Preheat the oven to 375. To make the bechamel: in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly to smooth out all the lumps. Turn down the heat to medium-low and add 1/3 cup of Parmesan and 1/3 cup of fontina, whisking to incorporate. Whisk in enough pareve chicken broth to make a fairly loose sauce. It should be pourable but not thin.
If you are using the dried lasagna that is not pre-cooked, it’s a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.
Assemble the lasagna: in a baking dish about 8 inches square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel and 1/3 of the chanterelles. Top the chanterelles evenly with a thin layer of grated Parmesan and fontina. Top with about one-half cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel and some grated Parmesan and fontina.
Bake the lasagna until the noodles are tender and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving. Serves 8 to 10.
6 oz. small boiling potatoes
1 1/4 tsp. salt
1/4 cup fresh lemon juice
2 tbsp. drained bottled capers, rinsed and finely chopped, plus additional whole capers for sprinkling
1 1/2 tsp. Dijon mustard
1 1/2 tsp. sugar
1/2 cup extra-virgin olive oil
1 small red onion, halved lengthwise, then very thinly sliced crosswise
1 firm-ripe avocado
1 cucumber, thinly sliced crosswise
12 oz. thinly sliced smoked salmon
8 oz. sliced dark bread, cut into triangles
Peel potatoes and cut into 1/4-in. thick slices, then transfer to a 2-quart saucepan and cover with water by 1 in. Add 1/2 tsp. salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.
Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar and remaining 3/4 tsp. salt, until sugar and salt are dissolved. Then whisk in oil until emulsified.
Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.
Peel and pit avocado, then cut into 1/4-in. thick slices.
Arrange potatoes, avocado, cucumber, onion, salmon and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder on the side. Makes 4 main-course servings.
Pairing this salad with any of the recipes featured here is an ideal way to provide a complete meal for a friend. I suggest transporting the fruit and dressing separately to keep the fruit fresh. Use this recipe as a general guide, substituting your favourite tropical fruit as desired. To transport fruit and dressing, place in zip-top plastic bags that don’t have to be returned.
2 cups (1-in.) cubed fresh pineapple
1 cup chopped peeled papaya or mango
1 cup sliced peeled kiwi fruit (about 3 kiwi fruit)
1 cup red seedless grapes
2/3 cup (1/4-in. thick) slices carambola (star fruit, about 1)
1/4 cup flaked sweetened coconut
3 tbsp. honey
2 tbsp. fresh lemon juice
Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes.
Combine honey and juice in a small bowl and toss with fruit just before serving. Makes 6 servings.
More than just dessert, this tender cake also doubles as a breakfast option.
1/2 cup packed brown sugar
1/4 cup chopped walnuts
2 tsp. ground cinnamon
1 cup granulated sugar
1/4 cup butter or margarine, softened
2 large egg whites
1 cup sour cream
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
cooking spray
Preheat oven to 350 degrees. Combine first 3 ingredients and set aside.
Place granulated sugar and butter or margarine in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture and beat well.
Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
Bake at 350 for 45 minutes or until a wooden pick inserted in centre comes out clean. Cool the cake on a wire rack.