I cooked up some 4 cheese ravioli I had and then layered it, lasagne-style, with:
Imitation Crab mixed with spinach
Shrimp
Emeril’s Vodka sauce
Pizza blend cheese
Topped it off with whatever cheeses I had on hand, and baked it.
It was a hit, even with my oldest son who doesn’t like seafood.
So…what is it? It’s gotta be something not entirely original, I figure, but I’ve never had anything like it.
Ideas? Or input on what I might change next time to liven it up?
(I have to say, I really like the vodka sauce…had never tried it before, but it’s goood.)
You made “Mom’s Creative Cheesy Shrimp and Crab Casserole”. Woo!
I’ve accidentally made a few winners with whatever was on hand a time or two. Sad thing is I never manage to duplicate them when I try to plan for it.
Oh my God, I made a Florentine? I’m so impressed with myself.
I tend to name things the way Asbestos Mango does…my poems are usually named something like “Poem for a Sister” or even more daring and edgy, “The Sister.” It’s kind of pathetic, really. (BTW, can you eat artificial crab? It’s whitefish, I think, with “crab flavoring,” whatever the heck that is.)
I make Pasta Surprise about once a week for the kids…pasta with whatever is leftover, plus spaghetti sauce. They love it.
Baker, you may come on over ANYtime. So can anyone else. I love to cook for a crowd. And for Mango, I’ll make some, uh, pasta surprise.
You’re a step ahead of me, then, because I assumed it meant “with a lot of cheese on top.”
I tend to cook chunks of meat and fried potatoes, that sort of thing. This was, literally, the first time in my life that I used frozen spinach in anything. Frankly, I only put it in because everything else was so yellow and white (except for the pale orange sauce). My color sense was offended without something green, and since I always use broccoli as my green, I went wild and got the spinach.
Florentine:dishes presented on a bed of spinach topped with a creamy cheese sauce.
So I guess you’re both right. If you wanna get fancy, you could probably call this thing Ravioli cotti con più formaggio alla Fiorentina. I’m sure the Italian is horribly mangled (thanks, Babelfish), but it’ll probably impress the heck out of your family.
In an analytic and boringly scientific way, I’d look at it and go;
hmm, layers of pasta, with cheese, white sauce, spinach and seafood. I’d classify it as a white seafood lasagna with spinach.
But mare di Bodypoet florentine sounds a lot better, so let’s go with that.
Since I don’t know ‘seafood’ in Italian, I just put ‘Bodypoet’s sea’ which I’m thinking is maybe even better in English.
I will say this for it: It was better the first time than it was when I reheated it.
I was somewhat surprised–so many times, dishes taste better the next day. But I think the shrimp and the cheeses didn’t lend themselves to reheating the way chili or something might.
It was still good, though. We managed to eat most of it, with one ravioli left for each dog. Everyone was happy.
I made elkburgers smothered in Beefy Mushroom soup roasted with potatoes the night before. It was GOOD! And I’m not crazy about elk.
It’s amazing how inventive one gets when the cupboard is nearly bare and payday is still a few days off!
I believe if you made it without refference to an existing dish then you get to name it. If you later find out someone did it before you can either start using the old name or stubbenly use your own name for it. Many dishes have multiple names for the same sort of reason. Creme Brule is also Burnt Cream. Even famous chef’s sometimes make a minor and obviously often done before change to a recipie and yet name the new recipie for themselve. eg Maman Blanc’s Floating Island is just standard Floating Island with sliced Almond.
So come up with a good enough name, and feed it to enough friends and maybe the name will stick and become famous.
