Cook passionate about the kitchen
By Julie Gilkay
Post-Crescent assistant editor
August 1, 2007
If you are a believer in the theory that the way to a person's heart is through the stomach, Kevin Roberts has some advice: Learn to cook.
The chef and cookbook author says there's nothing sexier than someone who know how to cook.
In "Kissing in the Kitchen," Roberts dishes out sensuous recipes such as Frisky Frittata, Hook-up Hamburger, Pajama Yammies and Dark Strawberries of Love.
If that's not too much for you, the featured chapters are: Breakfast in Bed; Nibbles; Hot Days, Cool Salads and Chilly Nights, Hot Soups; Birds of a Feather; Hog Heaven; Meathead; Something's Fishy; Veggin' Out; Passionate Pastas; Sexy Sauces; Guilty Pleasures; Picnics, Parties, Movies and Toasts.
While the book is a little over the top (the directions on the recipes are called the moves), the recipes and the photos look good. Many of the recipes serve 2 people, but others can feed larger groups.
Veggie Lasagna Rolls
10 lasagna noodles
1 egg
1 pound ricotta
1½ cups fresh mozzarella
½ cup Parmesan
1 cup veggies, finely chopped (spinach, mushrooms, zucchini, broccoli, tomatoes)
¼ cup chopped fresh parsley
Garlic salt and pepper to taste
2 cups tomato sauce
Cook lasagna noodles according to package directions. Drain.
Preheat over to 350 degrees.
In a large bowl combine egg, ricotta, half of the mozzarella, Parmesan, veggies, parsley, garlic salt and pepper. Mix well.
Spread the noodles out on a cutting board. Spread a think layer of the veggie mixture evenly over each noodle. Starting at one end, roll up each noodle.
In a shallow baking dish spread 1 cup of the tomato sauce on the bottom. Add the rolls, seams side down, so they don't unroll and fall apart.
Add remaining tomato sauce and remaining mozzarella cheese on top of rolls. Bake for 30 to 40 minutes or until cooked through and cheese is melted. --Appleton Post-Crescent
Kevin T. Roberts is a chef and native Californian who has his own free FM radio show, The Food Dude, in southern California where he serves up a provocative menu of cooking tips and recipes each week. He lives in San Diego where he is a partner and the executive chef at the East Village Tavern & Bowl. Extensive culinary training in France, Spain, and Tuscany has made Roberts well versed in Tuscan, French, Catalonian, and Meditteranean cooking as well as wine-, olive oil-, and balsamic vinegar-pairing. He has appeared in more than 100 national and local TV shows across the country. He is also the chef on Los Angeles' KTLA Morning Show and San Diego's local ABC affiliate, KGTV.
