Eddie Calibrian Lasagne

Main, Pasta

Not only is Ed a stone cold fox but he also has the biggest heart of anyone I know, which I’m not even going to spin into a joke about Brandi/Leann/Scheana/Pipes (if Brandi is to be believed on Danny Pellegrino’s podcast … which is the most important podcast of our time) because we finally have made up!

He walked through customs, the crowd parted, a spotlight shone upon him and a choir of angels started making ethereal, jubilant sounds – THAT is how beautiful he looked. Or I was having a psychotic break. Or a stroke.

In any event, it was then that I realised why I was so cruel to him on the set of Third Watch. I was passionately, deeply, ardently, basement-floodingly in lust with him, and once rebuffed I couldn’t bare to be around the sweet man since the sweet man couldn’t be bare with me.

I fell into his strong, muscular arms and sobbed, begging for forgiveness for my years of cruelty, fueling the flames of his and Brandi’s divorce and trying to end him in the tabloids. Because he didn’t want to end me.

He knew. Of course he had known why I had been so cruel, and he told me that all was forgiven. Particularly since Rachel had been encouraging him to reach out to me – knowing of my lust-related rage blackouts – on the set of Take Two.

While we will never get the last decade back, last night filled me with hope that we’ve got enough friendship ahead of us that the bad times won’t even matter. Particularly if I make him a delicious Eddie Calibrian Lasagne next time I inevitably screw up!

 

 

A minimally edited version of Nigella’s recipe adapted from the Grillo sisters – why mess with perfection, you know? – this lasagne is so simple, yet so delicious. Ham, eggs and mozzarella are traded in for bechamel, giving it a rich, decadent flavour that is too hard to go past.

Enjoy!

 

 

Eddie Calibrian Lasagne
Serves: 6-8.

Ingredients
olive oil
1 onion, diced
500g minced beef
½ cup red vermouth
1L tomato passata
1L water
salt and pepper, to taste
300g sliced ham
4 eggs, just hard boiled and peeled
300g mozzarella, grated
½ cup parmesan, grated
500g dried lasagne sheets

Method
Preheat the oven to 180°C.

Heat a lug of olive oil in a dutch oven and sweat the onions for about five minutes, or until translucent and soft. Add the mince and cook, breaking up with a wooden spoon until browned. Add the vermouth and cook for a further minute, before stirring in the passata and water. Season and bring to a simmer for about ten minutes.

To assemble, place a couple of ladles of the meat sauce into the bottom of a baking dish and cover with a quarter of lasagne sheets. Top with a further couple of ladles of meat sauce before layering a third of the ham, sprinkle with a third of egg and then a third of the mozzarella. Top with another quarter of lasagne sheets and repeat the process until you’ve topped with the remaining lasagne. Top with the remaining meat sauce and sprinkle with parmesan.

Tightly cover with foil, place on a baking sheet – if the dish is too full – and transfer to the over to bake for an hour. Remove the foil and return to the oven for a further ten minutes, or until golden and the pasta is cooked through.

Leave to rest for twenty minutes before devouring, happily.

 

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Sunset Peach

Guess Who's Coming to Dinner

After spending time celebrating Mean Girls with my dearest friends slash the cast, I was reminded about the time I myself have been caught up in mean girl behaviour.

Given how terrible I am I thought that instead of trying to narrow it down, I would open up Instagram and decide to reach out to the first person that I had wronged. Low and behold it opened up on Eddie Cibrian – who I follow because he is hot – who I have been feuding with on and off for a decade.

Thankfully Ed is such a sweetheart and took my offer to reconcile at face value and agreed to drop by and clear the air.

What do I make that says sorry for all the mysterious, awful things I did way back when? Check in later this week for the scandalous deets.

Image source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Choc Peanut Butter Aaron Spelting Cookies

Baking, Dessert, Emmy Gold, Emmy Gold: The Gold Wing, Snack

And now, the end of The Gold Wing is here and I thought it best to once again go back in time and celebrate with someone that has faced their final curtain – Toto that into My Way, would you? – my dear friend Aaron Spelling.

As you know, I’ve long been a friend of the Spelling Dynasty and my catch-up with Loni – who played Candy in Tori’s hit show So Notorious – reminded me that Aaron has a couple of Emmys to his name, despite creating some of the most iconic TV shows of our time.

I used my time in the purring delorean to finalise my tips for the best series gongs, settling on an ASP clean sweep as The Marvelous Mrs. Maisel takes Comedy, The Handmaid’s Tale goes back-to-back for Drama and The Assassination of Gianni Versace: American Crime Story is honoured for Limited Series. I found things more difficult for Talk and Sketch Series, eventually decided Variety Talk would go to Last Week Tonight with John Oliver and At Home with Amy Sedaris will/should surprise for Variety Sketch.

Oh and I obviously am backing RuPaul’s Drag Race but that should come as a surprise to absolutely no one.

By the time I arrived at the epic Spelling Compound, I was so overjoyed to see Aaron one last time that I didn’t want to let him go. I desperately danced around filling him in on what I had been up to, lest I set off a butterfly effect, eventually shoving Choc Peanut Butter Aaron Spelting Cookies into our mouths to avoid any issues.

 

 

Inspired by a delicious Nigella classic, these babies are decadent, rich and a little bit healthy – yay spelt! – so you can devour them without feeling to guilty. And while that is a total lie, just buy it … because they are worth it.

Enjoy!

 

 

Choc Peanut Butter Aaron Spelting Cookies
Serves: 2 nostalgic friends, or 6-8 normal people.

Ingredients
150g peanut butter chips
125g dark chocolate
125g spelt flour
25g cocoa
½ tsp bicarb soda
pinch of kosher salt
60g unsalted butter, at room temperature
125g muscovado sugar
2 tsp vanilla extract
2 eggs, still cold

Method
Chuck the peanut butter chips in the freezer and preheat the oven to 160°C.

Melt the dark chocolate in a bowl and leave to cool a little, and combine the flour, cocoa, bicarb and salt in another bowl. In the bowl of your stand mixer, cream the butter, sugar and vanilla for a couple of minutes, or until light and fluffy. Beat in the cooled chocolate until well combined before adding the cold egg. Scrape down the sides, reduce speed to low and carefully add in the dry ingredients, avoiding a mushroom cloud of flour at all costs. Remove from the stand and fold through the peanut butter chips until combined.

Dollop a tablespoon of dough on a lined baking sheet, leaving a large rim for spread, until full. Place the remaining dough in the fridge while you transfer the baking sheet to the oven for ten minutes and bake until just set. Leave to rest on the warm pan for ten minutes before transferring to a wire rack to cool.

Repeat the process until the batter is done, and then devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.