3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
29 October 2010 There’s Nothing to Eat in this House Part 3

There’s Nothing to Eat in this House Part 3

October 29, 2010 By
Linguini with Blue Cheese Sauce

Linguini with Blue Cheese Sauce

Linguini with Gorgonzola and Pine Nuts

You got it: it’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, I wasn’t quick enough with the camera and my starving Marvin ate 75% of the dish prior to picture time.  Guess the leftover ingredients and pantry finds did the trick!

Ingredients:

  • 4 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried sweet basil
  • Salt & black pepper
  • 1/2 cup milk
  • 2 ounces gorgonzola cheese (or other creamy blue cheese), chopped into small pieces
  • 1 cup linguini, cooked
  • 2 tbsp grated Parmesan cheese
  • 1tsp toasted pine nuts (add pine nuts to a small frying pan and toast over medium-high heat for 2 minutes, shaking the pan to avoid scorching)

Directions:

  1. Heat olive oil in a sauté pan over medium heat for about 20 seconds then add the pepper flakes, basil and salt and black pepper and cook for 30 seconds.
  2. Add the milk and cheese pieces and cook for 3 minutes stirring constantly until a smooth sauce is created.
  3. Toss the cooked linguini into the hot sauce, gently stirring to warm the pasta, about 2 minutes.
  4. Serve pasta with grated Parmesan and toasted pine nuts.

Serves 1.

This is the 3rd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf and part 2 here: http://bit.ly/cJX6t2).

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
6 October 2010 5 Fall Recipes to Warm Up To

5 Fall Recipes to Warm Up To

October 6, 2010 By

Autumn is here whether we were ready for summer to end or not.  Embrace the new season with these five comfy recipes:

What are some of your favorite fall recipes?  Please share links, photos or general instructions!

Filed Under: American, Canadian, Italian, Other Neat Things Tagged With: ,
20 September 2010 Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

September 20, 2010 By

Gnocchi with Butternut Squash

No, this recipe isn’t for the faint of heart (literally and figuratively) – it’s rich, decadent and perfect on a cool evening.  This recipe came about because I was looking for ways to use up my huge harvest of sage.  Serve this as a side dish or starter as a little goes a long way.

Ingredients:

  • 2 cups diced butternut squash
  • 3 tbs vegetable oil
  • 4 strips bacon
  • 1 cup potato gnocchi, homemade or store-bought
  • 3 tbs butter
  • 2 tsp chopped fresh sage
  • 1 cup light cream
  • 2 ounces Danish Blue cheese, crumbled
  • 1/2 tsp black pepper

Directions:

  1. Heat oven to 400 degrees.  Place diced butternut squash on a cookie sheet and drizzle with oil to coat.  Roast in the oven for 20 minutes or until tender, set roasted butternut squash aside in a small dish.  Keep oven at 400 degrees.
  2. Place bacon strips on two layers of paper towel and cover with an additional layer or paper towel.  Cook in the microwave for 4 minutes, or until bacon is soft-crispy.  Cut bacon in thin strips with scissors, set aside.
  3. In a medium saucepan, bring water to a boil.  Add gnocchi and cook for 2 minutes.  Drain well and set aside.
  4. In the saucepan the gnocchi cooked in (why dirty two pots?!), melt butter over medium-high heat.  Once butter is beginning to brown, add the sage and cook for 1 minute.
  5. Add cream to the sage butter and cook for 2 minutes, stirring constantly.  Reduce heat to medium-low and add blue cheese.  Stir for 1 minutes.  Add the gnocchi, the roasted butternut squash, the chopped bacon and the black pepper and gently stir to combine.
  6. Spoon the gnocchi mixture into two 8-ounce ramekins or other small, oven-proof dishes, and bake in the oven for 5 minutes.

Serves 2.

Notes:  I’d skip this recipe if you don’t have fresh sage as you truly won’t get the same flavor from dried sage.  This recipe can easily be doubled to serve 4.  Don’t have Danish Blue cheese?  Use another type of blue cheese!

Filed Under: American, Cheese, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , , ,
9 March 2010 Bucatini with Oven-Baked Veal Meatballs

Bucatini with Oven-Baked Veal Meatballs

March 9, 2010 By
Bucatini and Meatballs

Bucatini and Meatballs

Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce.

Ingredients:

Directions:

  1. Cook pasta according to package directions. Drain.
  2. While pasta is cooking, heat meatballs in tomato sauce in a large saucepan over medium heat for 15 minutes, stirring frequently.
  3. Add cooked pasta to tomato sauce and gently stir to coat pasta with sauce. Cook for 3-4 minutes.
  4. Serve 2 meatballs and a portion of pasta for each guest. Sprinkle 1-2 tbsp grated cheese over each portion.

4 servings.

Filed Under: Entrees, Italian, Pasta, Veal Tagged With: , , ,
9 March 2010 Oven-Baked Veal Meatballs in Tomato Sauce

Oven-Baked Veal Meatballs in Tomato Sauce

March 9, 2010 By
Veal Meatball

Veal Meatball

Craving pasta and meatballs? Using ground veal  instead of the typical beef offers a version that’s moist and delicious.

Ingredients:

  • 4 slices of fresh  white bread, crusts removed
  • 1/2 cup whole milk
  • 1 1/2 pounds ground veal
  • 3 tbsp fresh flat-leaf parsley, chopped
  • 2 tbsp grated parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp each salt and pepper
  • Easy Marinara Sauce

Directions:

  1. Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
  2. In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
  3. Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
  4. Spray a  13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
  5. Heat marinara sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.

Makes 8 large meatballs.

Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!

Filed Under: Entrees, Italian, Veal Tagged With: , ,

Potato Gnocchi with Pork and Wild Mushroom Ragu

January 31, 2010 By

Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ

INGREDIENTS

  • 1 ounce dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 3 tablespoons olive oil, divided
  • 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
  • 2 garlic cloves, minced (I used 3 cloves)
  • Coarse kosher salt
  • 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
  • 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
  • 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
  • 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
  • 1 medium onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
  • 1 cup (or more) low-salt chicken broth
  • 2 bay leaves
  • 1 tablespoon chopped fresh basil
  • Potato Gnocchi (see recipe)
  • 1 cup grated Parmesan cheese

PREPARATION

  • Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
  • Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
  • Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
  • Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

6 TO 8 SERVINGS

Notes:  Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).

Filed Under: Entrees, Italian, Pork Tagged With: , , ,
31 January 2010 Potato Gnocchi

Potato Gnocchi

January 31, 2010 By

Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL

INGREDIENTS

  • 1 1/2 pounds russet potatoes, scrubbed
  • 1 cup (or more) all purpose flour
  • 1 large egg yolk, beaten to blend
  • 1 teaspoon coarse kosher salt
  • Large pinch of freshly grated nutmeg
  • 1 tablespoon olive oil

SPECIAL EQUIPMENT

  • Potato ricer or food mill

PREPARATION

  • Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
  • Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
  • Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
  • Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat.

Serves 6-8.

Notes: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

Filed Under: Entrees, Italian, Potatoes Tagged With: ,
29 January 2010 There’s Nothing to Eat in this House Part 2

There’s Nothing to Eat in this House Part 2

January 29, 2010 By
Anchovy & Tomato Pasta

Anchovy & Tomato Pasta

This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf).

As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited.  Here’s a quick and VERY tasty dish I whipped up using basic ingredients from the pantry and from leftovers.  I had leftover fresh bruschetta “salsa” in the fridge, so I added it, but chopped tomatoes with 1 clove of chopped garlic and some basil will also work:

Ingredients:

  • Thin spaghetti, 1 portion
  • 3 strips of lean bacon
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • Salt & black pepper
  • 1 anchovy filet, from a oil-packed jar
  • 1/2 cup fresh bruschetta salsa
  • Shaved Parmesan

Directions:

  1. Cook a portion of thin spaghetti according to package directions, drain
  2. Place 3 bacon strips on a double layer of paper towel then top the bacon with 1 sheet of paper towel.  Microwave for 2 minutes.  Remove from the microwave, let cool and then break into small chips.
  3. Heat olive oil in a sauté pan over high heat until nearly smoking, about 20 seconds
  4. Add the anchovy filet and break up with a wooden spoon, then add the pepper flakes, salt and black pepper and cook for 30 seconds
  5. Turn the heat down to medium, then add the cooked bacon and the tomato mixture and sauté for 3 minutes
  6. Toss the pasta into the mixture, coating well
  7. Serve pasta with shaved parmesan and a sprinkling of black pepper

Serves 1.

Notes:  Don’t panic about the anchovy filet.  You won’t be able to taste it in the final dish, but it adds an interesting flavor.  I always keep a small jar of anchovies in oil in the fridge for dishes like this one.

Stay tuned for more quick dishes from the pantry!

Filed Under: Entrees, Italian, Pasta Tagged With: , ,

Hazelnut Chocolate Spread

October 29, 2009 By

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

  • 2 cups raw hazelnuts
  • 1 cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
  • 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
  • ½ tsp vanilla
  • 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Filed Under: Chocolate, Desserts, Italian, Sides Tagged With: , ,
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