Well, Christmas is almost here. So, in order to enjoy the day, I decided to do the prep work today during football. I'm making a savory ham (Alan doesn't like sweet ham) and a veggie lasagna which will give us all of the food groups! I'm also having dinner rolls, making an apple crumb pie and cookies. For me, my dessert will be figs and walnuts.
So, the apple pie and ham will be done on Tuesday, but the rest was done today.
Ham
smoked ham
roasted garlic paste
rosemary
Crisscross cuts into the top of the ham, not too deep, just deep enough for the paste. Mix in rosemary leaves (as much or as little as you want) to the paste. Slather the paste over the ham. Let it sit for a bit to room temperature, then bake it until it's completely warmed through or cooked. It doesn't need salt because ham is salty enough.
Veggie Lasagna
2 to 3 bags shredded mozzarella
Container of pecorino romano cheese
Ingredients below
Prep work - a couple of days ahead:
Veggies
3 bell peppers (red and green) (sliced about 1/2 wide)
small head broccoli (sliced about 1/4 wide)
3 large carrots (sliced about 4 inches long x 1/2 wide)
3 medium onions (one diced, 2 sliced thin)
1/4 head celery, sliced thin and with the leaves
one bunch asparagus sliced 1in pieces
olive oil
salt
pepper
In batches, using a cast iron pan, heat the pan, put in some olive oil, when hot, add the diced celery and onion, some salt and pepper, saute until 1/2 done, add the carrots, saute until soft. Transfer to a bowl. Add a little oil, fry the peppers and sliced onions until soft, transfer to the bowl. Add a little oil, fry the broccoli and asparagus until 1/2 done, add the tomatoes, saute until soft, transfer to the bowl. Mix the veggies together well, set aside to cool. Cover and refrigerate
Bechemel Sauce
6 tablespoons butter
6 tablespoons flour
7 and 1/2 cups milk
salt and pepper to taste
Melt the butter in a heavy bottom sauce pan, add the flour, using a whisk, mix them together. When the mixture starts to bubble, add the milk, whisk frequently so the mixture doesn't stick, add a little salt and pepper to taste. When thickened, turn off heat, let it cool still whisking so there is no film on top, transfer to bowl or container. Cover and refrigerate.
Ricotta
4 lbs ricotta (2 x 32oz containers)
4 eggs
2 tsp salt
1 tsp pepper
1 tbsp dried parsley
1 tsp dried basic
1/4 cup pecorino romano cheese
In a large bowl, combine all ingredients together, mix well. If the mixture needs a little salt, add it or add a little more cheese. Cover and refrigerate.
Day of cooking:
When you are ready to make the lasagna, take out all of the ingredients and get them to room temperature. If the bechemel is too thick to work with, just warm it up a bit. Follow the directions on the lasagna noodles, either no cook or cook for a minute or two.
Place some sauce on the bottom of a deep lasagna pan. Layer the noodles, spread some ricotta on the bottom, not too thick, but don't skimp. Add a layer of mozzarella cheese, sprinkle some pecorino romano on top and add another layer of noodles. Cover this layer with more bechemel sauce then add a layer of veggies, do not skimp. Add another layer of mozzarella cheese, sprinkle with pecorino romano and add a layer of noodles. Cover with bechemel sauce.
Now, depending on how deep your pan is, you can repeat the steps above, after the veggie layer, do a ricotta layer, then veggie layer. Just remember, after you add the noodles, be liberal with the sauce. You want this recipe oozing with cheese and sauce, not dry. After you are done your layers, top with sauce, mozzarella cheese and pecorino romano.
Bake in a 375 oven until browning on top AND it's bubbly all over (sides and middle). Remove from oven, let it set for a few minutes (a layer of tin foil will keep in warm) and it will set firmly. Cut squares to as large or as small as you want.
Enjoy!!!!!
On a side note, I made my own lasagna noodles this time. I think I made more ingredients than I need for a 3 level lasagna, but may not have enough noodles. So, I use the no-cook ones and sauce it up!
Enjoying Life!
Sunday, December 23, 2012
Saturday, December 8, 2012
I've been yelled at!!!
OK folks, Pop officially yelled at me today because I haven't posted since August. Well, I've been making what I call standard stuff all this time, nothing really new, so I haven't posted. Since my ex brother-in-law, Kevin, wants to learn how to make beef stew and we had it for dinner today, I figured I'd put my recipe on here.
For thanksgiving, I found a new trick to keep the turkey nice and moist....... when you clean and prepare the turkey the day before, after a good cleaning, salt the outside, put it in it's pan in the refrigerator WITHOUT any covering. The air sort of dries out the skin and helps the salt to absorb into the meat. The skin comes out really crispy and the meat is moist and not salty at all. Oh my, it's so good!!! I'll do this every year! On a side note, I made apple and pecan pies from scratch. Except, my hubby tells me, "it's half scratch because you didn't make the crust!" Now, tell me, if Pillsbury makes such wonderful pie crusts, why do I have to make them from scratch??? So, now the new term is "half-scratch".
As far as everything else goes, my new job is going well, I really love working there. We've done some things to update the house, usual stuff, new door knobs, painting the trim, new refrigerator, those kinds of things. I can't believe the year is almost over! Where does time go these days??? It's really true what "they" say, as you get older time goes faster! Well, it was just yesterday I was in my thirties, where did the time go???
Anyway, enough food for thought (pardon the pun), here's the recipe. I hope you enjoy!
Beef Stew
1 lb beef cubes
1/2 cup flour
1/4 olive oil
salt, pepper to taste
2 carrots diced
2 celery stalks diced
4 bay leaves
4 red potatoes, cubed
2 medium onions, diced
32 oz beef stock
water
In a 6 quart pot, add the olive oil and heat on medium until hot. Put the beef cubes into a baggie add the salt, pepper, flour and shake well coating all of the meat. Empty the contents into the pot of hot oil and brown the meat. Stir it to make sure the meat and flour do not burn. Once browned, add in 1/2 of the diced celery, carrots and onions, bay leaves and beef stock. Cook on medium, stirring about every 10 minutes (so it doesn't burn or stick to the pot). After about an hour, check the liquid, it should be getting thick. If it's too thick, add water for the desired consistency, start with a little and go from there. Then, add the rest of the celery, carrots and onions. Cook for an additional 30 mins, stirring as above, then add the cubed potatoes. Cook, stirring (as above) until the meat is super tender. Remember, beef cubes are the toughest of cuts and take a good two hours to "stew". If the consistency is too thin, sprinkle some flour and work it in the mix or add about 2 ounces of water to a tablespoon of four, stir well, then add the mixture to the stew. After adding water, you may need to add some additional salt to bring up the flavor.
This is a really easy recipe to prepare and cook, you just have to keep an eye on it so it doesn't burn! I serve it with biscuits - Pillsbury will do. I haven't mastered the task of making my own, one day......
Kev - try this out, I think you'll enjoy it!!!
One more thing............we have our house almost decorated. The tree is up, the lights are up in the living room and kitchen. We need more lights in the dining room, that will happen soon. We have 2 more trees to put up in the windows, then we'll be done! Since we live in a condo community, we can't put outside lights up, so the next best thing is a tree in the window! Take care everyone, enjoy your holidays - especially with family and friends.
For thanksgiving, I found a new trick to keep the turkey nice and moist....... when you clean and prepare the turkey the day before, after a good cleaning, salt the outside, put it in it's pan in the refrigerator WITHOUT any covering. The air sort of dries out the skin and helps the salt to absorb into the meat. The skin comes out really crispy and the meat is moist and not salty at all. Oh my, it's so good!!! I'll do this every year! On a side note, I made apple and pecan pies from scratch. Except, my hubby tells me, "it's half scratch because you didn't make the crust!" Now, tell me, if Pillsbury makes such wonderful pie crusts, why do I have to make them from scratch??? So, now the new term is "half-scratch".
As far as everything else goes, my new job is going well, I really love working there. We've done some things to update the house, usual stuff, new door knobs, painting the trim, new refrigerator, those kinds of things. I can't believe the year is almost over! Where does time go these days??? It's really true what "they" say, as you get older time goes faster! Well, it was just yesterday I was in my thirties, where did the time go???
Anyway, enough food for thought (pardon the pun), here's the recipe. I hope you enjoy!
Beef Stew
1 lb beef cubes
1/2 cup flour
1/4 olive oil
salt, pepper to taste
2 carrots diced
2 celery stalks diced
4 bay leaves
4 red potatoes, cubed
2 medium onions, diced
32 oz beef stock
water
In a 6 quart pot, add the olive oil and heat on medium until hot. Put the beef cubes into a baggie add the salt, pepper, flour and shake well coating all of the meat. Empty the contents into the pot of hot oil and brown the meat. Stir it to make sure the meat and flour do not burn. Once browned, add in 1/2 of the diced celery, carrots and onions, bay leaves and beef stock. Cook on medium, stirring about every 10 minutes (so it doesn't burn or stick to the pot). After about an hour, check the liquid, it should be getting thick. If it's too thick, add water for the desired consistency, start with a little and go from there. Then, add the rest of the celery, carrots and onions. Cook for an additional 30 mins, stirring as above, then add the cubed potatoes. Cook, stirring (as above) until the meat is super tender. Remember, beef cubes are the toughest of cuts and take a good two hours to "stew". If the consistency is too thin, sprinkle some flour and work it in the mix or add about 2 ounces of water to a tablespoon of four, stir well, then add the mixture to the stew. After adding water, you may need to add some additional salt to bring up the flavor.
This is a really easy recipe to prepare and cook, you just have to keep an eye on it so it doesn't burn! I serve it with biscuits - Pillsbury will do. I haven't mastered the task of making my own, one day......
Kev - try this out, I think you'll enjoy it!!!
One more thing............we have our house almost decorated. The tree is up, the lights are up in the living room and kitchen. We need more lights in the dining room, that will happen soon. We have 2 more trees to put up in the windows, then we'll be done! Since we live in a condo community, we can't put outside lights up, so the next best thing is a tree in the window! Take care everyone, enjoy your holidays - especially with family and friends.
Sunday, August 12, 2012
Sunday, a day for new things
Well, by new, I mean something my husband has never eaten before - Eggplant Gravy. Why, you ask? For one, he says he doesn't like eggplant. OK, on its own, I can understand, like fried or parm or on pizza. But, in a gravy? I've decided it's time for him to try it. I reminded him of his creed - try something once, if you don't like it, try again because you never know if something happened. Then, if you don't like it the second time, don't try it again. So, today I'm sticking to "the creed". Last night I made Chicken Paprikash. It's something my hubby makes for me and I thought I'd give it a try when I saw he took chicken legs out of the freezer. It's so simple to make!
Here are both recipes, I hope you make them and enjoy!!!
Chicken Paprikash
10 chicken legs or combination of legs/thighs
2 large onions
3 tablespoons butter
salt, pepper
2 tablespoons paprika
1/2 cup chicken stock
1 tsp (more or less to taste) cayenne pepper
1/2 sour cream
Salt the chicken, set aside. Slice the onions. In a fry pay, melt the butter and brown the chicken on both sides about 5 minutes each until golden brown. Be careful not to break the skin while turning the chicken. After browning, remove the chicken and set aside. Add the onions, brown and soften them, about 5-7 minutes, turning so as not to burn - medium heat. Add the paprika, some salt, pepper mix well, then add the chicken stock. Bring the heat up, then add the chicken to the mixture, cover and under medium to low heat, cook for about 30 minutes. I like to cook it longer, it just tastes better when the chicken is falling off the bones. Once the chicken is done to your liking, remove it again, add in the sour cream, mix well, bring up the heat, then return the chicken to the pan for final warming.
Service over potatoes, egg noodles, rice - whatever your fancy!!!
Eggplant Sauce (gravy to me!)
2 medium to large eggplants, peeled and cubed
2 small onions sliced
small bunch parsley, chopped
small bunch fresh basil leaves, chopped
salt, pepper
2 or 3 garlic cloves, smashed or chopped fine (to taste, I use roasted garlic for more flavor)
1/2 to 1 cup olive oil to fry the eggplant
2-28oz cans crushed tomatoes
In a large deep fry pan or dutch oven, heat the olive oil, saute the onions and garlic, add the eggplant, it will absorb all of the olive oil. Turn constantly so the mixture does not burn. When the eggplant mixture is softened well, add the parsley and basil, mix into the mixture. Add the 2 cans of tomatoes, mix well, let simmer until the sauce is done (no raw tomato taste). Cook under medium low heat so you don't burn the mixture, stirring occasionally. About 1/2 way through cooking, you'll need to add salt to taste, more pepper if you'd like. You know it's done when the raw tomato taste is gone and the gravy takes on a darker color. The oil may or may not rise to the top due to the eggplant and how much is truly excess! I think eggplant eats the oil!!!!!
Enjoy both of these recipes! Let me know what you think!!!
Here are both recipes, I hope you make them and enjoy!!!
Chicken Paprikash
10 chicken legs or combination of legs/thighs
2 large onions
3 tablespoons butter
salt, pepper
2 tablespoons paprika
1/2 cup chicken stock
1 tsp (more or less to taste) cayenne pepper
1/2 sour cream
Salt the chicken, set aside. Slice the onions. In a fry pay, melt the butter and brown the chicken on both sides about 5 minutes each until golden brown. Be careful not to break the skin while turning the chicken. After browning, remove the chicken and set aside. Add the onions, brown and soften them, about 5-7 minutes, turning so as not to burn - medium heat. Add the paprika, some salt, pepper mix well, then add the chicken stock. Bring the heat up, then add the chicken to the mixture, cover and under medium to low heat, cook for about 30 minutes. I like to cook it longer, it just tastes better when the chicken is falling off the bones. Once the chicken is done to your liking, remove it again, add in the sour cream, mix well, bring up the heat, then return the chicken to the pan for final warming.
Service over potatoes, egg noodles, rice - whatever your fancy!!!
Eggplant Sauce (gravy to me!)
2 medium to large eggplants, peeled and cubed
2 small onions sliced
small bunch parsley, chopped
small bunch fresh basil leaves, chopped
salt, pepper
2 or 3 garlic cloves, smashed or chopped fine (to taste, I use roasted garlic for more flavor)
1/2 to 1 cup olive oil to fry the eggplant
2-28oz cans crushed tomatoes
In a large deep fry pan or dutch oven, heat the olive oil, saute the onions and garlic, add the eggplant, it will absorb all of the olive oil. Turn constantly so the mixture does not burn. When the eggplant mixture is softened well, add the parsley and basil, mix into the mixture. Add the 2 cans of tomatoes, mix well, let simmer until the sauce is done (no raw tomato taste). Cook under medium low heat so you don't burn the mixture, stirring occasionally. About 1/2 way through cooking, you'll need to add salt to taste, more pepper if you'd like. You know it's done when the raw tomato taste is gone and the gravy takes on a darker color. The oil may or may not rise to the top due to the eggplant and how much is truly excess! I think eggplant eats the oil!!!!!
Enjoy both of these recipes! Let me know what you think!!!
Sunday, August 5, 2012
ok, ok, ok......it's too hot to cook!!!!!
Hello everyone! Yes, it's too hot to cook my normal food. I tend to like the winter foods better than the lighter summer foods. However, I did make "gravy" with sausage and meatballs a couple of weeks ago served with homemade gnocchi from dough I had in the freezer. I also made stuffed meatballs which were so good. I saw it on one of the food channel shows in a diner. I made homemade pesto sauce last week with basil and parsley I had grown. I did find cooking the pesto a little bit takes away that raw garlic taste which I really don't like. And, today I made Bangers and Mash in honor of the Olympics being in London.
So, what is Bangers and Mash, you ask? Basically, it's sausage with mashed potatoes and onion gravy. It's one of Alan's favorites and he thought I wouldn't like it! I told him, no, I love sausage and mashed potatoes! I used to make them with peas or corn and we'd use ketchup instead of gravy.
So, here it is and the pesto recipe to follow as well.
Bangers - Any type of sausage you prefer, either fried or baked, I prefer baked. Put in oven, poke a couple of holes in each link, bake until done in about a 400 degree oven, turning once to brown on all sides. The Brits use pork sausage, mild or sweet Italian style.
Mashed Potatoes:
While the sausage and onions are cooking, cook 2 lbs of potatoes. You can use any kind you prefer. You can peel and cube them first, or just boil them and peel later which is what I did. Make your favorite mashed potato recipe. Mine is:
2 lbs potatoes
1 stick butter
6 tblsp milk
salt and pepper to taste
After the potatoes are cooked and peeled, mash them, add the butter, milk, salt and pepper to taste, mix well. And, while the potatoes are cooking:
Onion Gravy:
2 medium onions, sliced fine
3 tblsp butter
1 tblsp cooking oil
1 tsp sugar
1 tsp balsamic vinegar
20 oz beef stock
4 tsp flour
4 tsp water
salt and pepper to taste
Melt the butter add the oil, slice the onions, add onions to the melted butter and oil, stir well coating the onions. Cover and cook over medium heat until the onions are translucent about 10 mins or longer - do not brown! Add the sugar and balsamic vinegar, cook another 5 minutes, covered. Add the stock, cook for about 10 mins, uncovered. Mix the flour and water into a thin paste, add a little of the cooking stock to the paste, then add to the onion mixture. Cook until the onions are completely done and the gravy is thickened. It won't get real thick, just a little more dense than the stock.
The sausage should be done, the potatoes are done and the gravy is done. Then, you take potatoes, put them in the middle of the plate and flatten them a bit. Add a piece of sausage on each side, then top with onion gravy and serve. And, voila! you have Bangers and Mash!!!
Pesto:
large amount of basil (i use 3 stalks of leaves)
about 1/4 the amount of basil in flat leaf parsley or more if you want
3 garlic cloves
olive oil
1/2 tsp each salt and pepper
In a food processor, add all of the basil, parsley, garlic, salt and pepper, start to spin, then add the olive oil in the top slowly until all of the ingredients are in tiny bits and there is enough oil emulsed to make a sauce. Then in a sauce pan, heat up the mixture to a very slow boil for about 5 mins. Serve over pasta or store in the refrigerator until ready for use.
Stuffed Meatballs:
My meatball recipe is on here. In a bowl mix some chopped very small prosciutto, salami, pepperoni, capicolla and fresh mozzarella along with a few basil leaves and parsley. Mix well. Take about 4 ounces of meatball mixture, roll it, flatten it in your hand, add some of the stuffing, then roll the meatball closed. Place the meatballs in a baking dish and cook until browned. Then add slices of mozzarella on top of each meatball, cover with "gravy" and top with locatelli cheese. Bake at 350 until the cheese is melted thoroughly and the mixture is a little bubbly. Serve as is with either pasta, mashed potatoes, whatever your pleasure. Alan loved them and so will you!!!
I hope you enjoy these recipes!!!!!
So, what is Bangers and Mash, you ask? Basically, it's sausage with mashed potatoes and onion gravy. It's one of Alan's favorites and he thought I wouldn't like it! I told him, no, I love sausage and mashed potatoes! I used to make them with peas or corn and we'd use ketchup instead of gravy.
So, here it is and the pesto recipe to follow as well.
Bangers - Any type of sausage you prefer, either fried or baked, I prefer baked. Put in oven, poke a couple of holes in each link, bake until done in about a 400 degree oven, turning once to brown on all sides. The Brits use pork sausage, mild or sweet Italian style.
Mashed Potatoes:
While the sausage and onions are cooking, cook 2 lbs of potatoes. You can use any kind you prefer. You can peel and cube them first, or just boil them and peel later which is what I did. Make your favorite mashed potato recipe. Mine is:
2 lbs potatoes
1 stick butter
6 tblsp milk
salt and pepper to taste
After the potatoes are cooked and peeled, mash them, add the butter, milk, salt and pepper to taste, mix well. And, while the potatoes are cooking:
Onion Gravy:
2 medium onions, sliced fine
3 tblsp butter
1 tblsp cooking oil
1 tsp sugar
1 tsp balsamic vinegar
20 oz beef stock
4 tsp flour
4 tsp water
salt and pepper to taste
Melt the butter add the oil, slice the onions, add onions to the melted butter and oil, stir well coating the onions. Cover and cook over medium heat until the onions are translucent about 10 mins or longer - do not brown! Add the sugar and balsamic vinegar, cook another 5 minutes, covered. Add the stock, cook for about 10 mins, uncovered. Mix the flour and water into a thin paste, add a little of the cooking stock to the paste, then add to the onion mixture. Cook until the onions are completely done and the gravy is thickened. It won't get real thick, just a little more dense than the stock.
The sausage should be done, the potatoes are done and the gravy is done. Then, you take potatoes, put them in the middle of the plate and flatten them a bit. Add a piece of sausage on each side, then top with onion gravy and serve. And, voila! you have Bangers and Mash!!!
Pesto:
large amount of basil (i use 3 stalks of leaves)
about 1/4 the amount of basil in flat leaf parsley or more if you want
3 garlic cloves
olive oil
1/2 tsp each salt and pepper
In a food processor, add all of the basil, parsley, garlic, salt and pepper, start to spin, then add the olive oil in the top slowly until all of the ingredients are in tiny bits and there is enough oil emulsed to make a sauce. Then in a sauce pan, heat up the mixture to a very slow boil for about 5 mins. Serve over pasta or store in the refrigerator until ready for use.
Stuffed Meatballs:
My meatball recipe is on here. In a bowl mix some chopped very small prosciutto, salami, pepperoni, capicolla and fresh mozzarella along with a few basil leaves and parsley. Mix well. Take about 4 ounces of meatball mixture, roll it, flatten it in your hand, add some of the stuffing, then roll the meatball closed. Place the meatballs in a baking dish and cook until browned. Then add slices of mozzarella on top of each meatball, cover with "gravy" and top with locatelli cheese. Bake at 350 until the cheese is melted thoroughly and the mixture is a little bubbly. Serve as is with either pasta, mashed potatoes, whatever your pleasure. Alan loved them and so will you!!!
I hope you enjoy these recipes!!!!!
Sunday, June 10, 2012
It's been awhile..........
Hello everyone! Well, it's been 3 weeks since I've written. The week after my last post, I left for the Chicago area with my girlfriend to see her daughters graduate from High School. We had a blast! The graduation was beautiful, the girls looked great. They wanted Outback Steakhouse for dinner afterwards, so everyone went. Then on Sunday, we went to Chicago. It was 99 degrees there that day! Way too hot for this East Coaster. We had lunch at Gino's East, deep dish pizza for all. It was excellent! We can't get anything like that here. The closest is Pizzeria Uno and it's not even close! We went to Navy Pier, rode the ferris wheel, walked around and basically enjoyed our day. We tried to go to the Sears Tower, but the lines were minimum 2 hours long. It was Memorial Day weekend and it seems EVERYONE visited Chicago that day. I had never seen Lake Michigan up close, it was beautiful. The closest I've seen it is from the sky flying into O'Hare.
So you're gonna like this one...................last night I wanted the broccoli and sausage dish I had made before. I couldn't remember where I found the recipe, so what did I do??? I looked for it on my Blog! OK, I had a senior moment there. But, I guess I'm allowed once in a while.......ONCE is the operative word here. Don't tell my husband, I'll never hear the end of it!!!
Anyway, it's too hot to cook, probably going to just grill some chicken later. I did buy some "middleneck" clams yesterday for steaming. They are about 1/3 larger than littlenecks. Still OK for steaming though. I just steam them with a little water, garlic, black pepper (there is enough salt), some fresh parsley. The seasonings and herbs give them a nice flavor. I'll melt some butter and have the Tabasco sauce ready (for me, that is) and it will be a nice afternoon snack. Oh, I forgot to tell you, we have planted fresh basil, parsley and rosemary this summer! We've been using it, nothing like fresh herbs!!! And, the kicker, I'm not paying through the nose for them at the grocery store!
It may be too hot to BBQ the chicken, if it is, I'll either bake it or do something on the stove. Not sure yet, waiting for the 98 degrees (in the sun), plus 70% humidity to start waning before I cook.
That's it for now folks! Sorry there is not a recipe today, but the clams count as one, right?????
Stay cool!!!!!!!!!!!!!!!!!!!!
So you're gonna like this one...................last night I wanted the broccoli and sausage dish I had made before. I couldn't remember where I found the recipe, so what did I do??? I looked for it on my Blog! OK, I had a senior moment there. But, I guess I'm allowed once in a while.......ONCE is the operative word here. Don't tell my husband, I'll never hear the end of it!!!
Anyway, it's too hot to cook, probably going to just grill some chicken later. I did buy some "middleneck" clams yesterday for steaming. They are about 1/3 larger than littlenecks. Still OK for steaming though. I just steam them with a little water, garlic, black pepper (there is enough salt), some fresh parsley. The seasonings and herbs give them a nice flavor. I'll melt some butter and have the Tabasco sauce ready (for me, that is) and it will be a nice afternoon snack. Oh, I forgot to tell you, we have planted fresh basil, parsley and rosemary this summer! We've been using it, nothing like fresh herbs!!! And, the kicker, I'm not paying through the nose for them at the grocery store!
It may be too hot to BBQ the chicken, if it is, I'll either bake it or do something on the stove. Not sure yet, waiting for the 98 degrees (in the sun), plus 70% humidity to start waning before I cook.
That's it for now folks! Sorry there is not a recipe today, but the clams count as one, right?????
Stay cool!!!!!!!!!!!!!!!!!!!!
Saturday, May 19, 2012
Saturday Night.......................
Hello! Did everyone watch the Preakness??? Great race! We may have a triple crown winner again!! Tonight's the All Star Race on Speed, should be a good one, it usually is.
Anyway for dinner, we had hamburger meat thawed and I didn't know what to do with it. Seems like a theme, for some reason. Alan suggested the burgers with brown gravy and it sounded good, so I made it. He usually makes this dish, so I needed direction. Of course, I embellished a bit because I really wasn't sure how to do it. This is what I did. I hope you like it; it came out good.
Burgers with Brown Gravy
1 lb ground beef
1 package Hidden Valley Ranch Dressing Mix
1/4 cup ketchup
1 large onion
1 clove garlic
2 tablespoons butter
1 jar savory beef gravy
(these amounts are based on about a pound of ground beef, if you need more, just double the recipe)
Slice the onions, smash the garlic, heat a fry pan and melt the butter. Add the onions and garlic, let them saute. Use a lid to keep them from burning, medium heat. In a bowl, add the meat, ranch dressing mix and ketchup, mix well. Form into patties and add to the onion mixture. Flip the burgers once. Pour the gravy into the fry pan and making sure the onions are in the liquid. Cook for about 20 minutes on medium-low heat letting the mixture's flavors meld and the burgers cook.
I served with corn. However, I think mashed potatoes would be best with this.
Enjoy!!!!!
Anyway for dinner, we had hamburger meat thawed and I didn't know what to do with it. Seems like a theme, for some reason. Alan suggested the burgers with brown gravy and it sounded good, so I made it. He usually makes this dish, so I needed direction. Of course, I embellished a bit because I really wasn't sure how to do it. This is what I did. I hope you like it; it came out good.
Burgers with Brown Gravy
1 lb ground beef
1 package Hidden Valley Ranch Dressing Mix
1/4 cup ketchup
1 large onion
1 clove garlic
2 tablespoons butter
1 jar savory beef gravy
(these amounts are based on about a pound of ground beef, if you need more, just double the recipe)
Slice the onions, smash the garlic, heat a fry pan and melt the butter. Add the onions and garlic, let them saute. Use a lid to keep them from burning, medium heat. In a bowl, add the meat, ranch dressing mix and ketchup, mix well. Form into patties and add to the onion mixture. Flip the burgers once. Pour the gravy into the fry pan and making sure the onions are in the liquid. Cook for about 20 minutes on medium-low heat letting the mixture's flavors meld and the burgers cook.
I served with corn. However, I think mashed potatoes would be best with this.
Enjoy!!!!!
Saturday, May 12, 2012
Broccoli anyone???
I know it's Saturday, but..................................
I was watching Julia Child's Master Chefs today and guess who was on??? Lidia!!!!! The episode was from 1993 and she was soooooo young!!! Oh my, it was great!!! She made a mushroom risotto and orechiette pasta with sausage and broccoli di rappi - or broccoli rabbe. It looked fabulous and I decided that's what we're having for dinner. Since I didn't have any sausage thawed, we went to the new Wegmans that opened up in King of Prussia. I bought Italian sausage patties, more broccoli and some other things, of course.
My husband doesn't like broccoli di rappi, so I made the recipe with regular broccoli and it was just as good. It's so easy to make, takes about 1/2 hour and dinner is served! Try this, I hope you like it!!
Orechiette alla Broccoli e Salcicci
1 lb Orechiette pasta
1 lb sausage
good size broccoli florets (about 8 inches around)
2 plump garlic cloves
2 cups chicken stock (or veggie stock)
salt, pepper
1/4 cup olive oil
crushed red pepper to taste
locatelli cheese to taste
In a 12" heavy saucepan, heat the olive oil. Take the casing off the sausage and add to the olive oil. Break up the sausage and let it get a tiny bit crispy. While the sausage is cooking, bring the pasta pot of water to boil. Smash the garlic cloves and add to the sausage while cooking. Chop the broccoli into medium size pieces. When the sausage looks just about done (no pink), add the broccoli, chicken stock, salt and pepper to taste. Stir it well, bring it to a slight boil, lower the heat to medium and cover. When the pasta water is boiling, salt the water, then add the pasta. Cook until desired tenderness. I like al-dente, your choice. When the pasta is done, drain and to the sausage & broccoli, mix well. Lower the heat to medium low and simmer for about 5 to 10 mins until all of the flavors meld together. Serve with locatelli cheese and hot pepper if you like it spicy. You can add the crushed red pepper to the mixture and let it cook together, but this depends on if you like your food spicy. I do, hubby doesn't.
Enjoy!!!!!
I was watching Julia Child's Master Chefs today and guess who was on??? Lidia!!!!! The episode was from 1993 and she was soooooo young!!! Oh my, it was great!!! She made a mushroom risotto and orechiette pasta with sausage and broccoli di rappi - or broccoli rabbe. It looked fabulous and I decided that's what we're having for dinner. Since I didn't have any sausage thawed, we went to the new Wegmans that opened up in King of Prussia. I bought Italian sausage patties, more broccoli and some other things, of course.
My husband doesn't like broccoli di rappi, so I made the recipe with regular broccoli and it was just as good. It's so easy to make, takes about 1/2 hour and dinner is served! Try this, I hope you like it!!
Orechiette alla Broccoli e Salcicci
1 lb Orechiette pasta
1 lb sausage
good size broccoli florets (about 8 inches around)
2 plump garlic cloves
2 cups chicken stock (or veggie stock)
salt, pepper
1/4 cup olive oil
crushed red pepper to taste
locatelli cheese to taste
In a 12" heavy saucepan, heat the olive oil. Take the casing off the sausage and add to the olive oil. Break up the sausage and let it get a tiny bit crispy. While the sausage is cooking, bring the pasta pot of water to boil. Smash the garlic cloves and add to the sausage while cooking. Chop the broccoli into medium size pieces. When the sausage looks just about done (no pink), add the broccoli, chicken stock, salt and pepper to taste. Stir it well, bring it to a slight boil, lower the heat to medium and cover. When the pasta water is boiling, salt the water, then add the pasta. Cook until desired tenderness. I like al-dente, your choice. When the pasta is done, drain and to the sausage & broccoli, mix well. Lower the heat to medium low and simmer for about 5 to 10 mins until all of the flavors meld together. Serve with locatelli cheese and hot pepper if you like it spicy. You can add the crushed red pepper to the mixture and let it cook together, but this depends on if you like your food spicy. I do, hubby doesn't.
Enjoy!!!!!
Sunday, May 6, 2012
Beef, wine...........a nice combination
Good Morning!
Well, we didn't get to see the "big moon" because of clouds last night, but, maybe tonight? It's cloudy and cool right now, so I'm guessing no. At one point later in the afternoon yesterday, it was sunny and the moon was just rising. It did look bigger than normal, that's as close to seeing it as we'd get yesterday.
Last weekend we had a fun time in Richmond at the races despite the rain. Saturday night's race was boring and I really thought Tony Stewart was going to win. As usual, NASCAR called what we call a "phantom" caution changing the end of the race entirely. Fans were pissed, booing, and very unhappy. The Friday night race was good racing, so all was not lost. Here's something funny though. We arrived at the track on saturday with rain in the forecast. We sat in the parking lot for awhile, then decided to go in. Well, it began to rain as we were walking to the track. People were leaving as we were going in. It downpoured. We bought rain ponchos and found places to stand while waiting out the storm. We ate some "track" food, walked around, looked at the driver trailers and some of the exhibits, then decided to go back to the car. The rain finally stopped. As we're walking back, Alan says to me, "we did this wrong". I'm like "what???" He said, take a look...........as we were walking in, everyone was leaving. As we were leaving, everyone was walking back! So, a little bit of backwards never hurts sometimes!!!
Anyway, I had a London Broil in the freezer and didn't know what to do with it. So, I took out my handy, dandy, Lidia cookbook and voila! I figured it out! There is a wonderful recipe I've made before called Filetto alla Carbonade or Beef Filet with Wine Sauce. For this you're supposed to use a filet roast, but I only have London Broil. You can use what you want, the flavor is the same. Of course, I've made the recipe my own, here it is:
3 lbs beef roast
3 and 1/4 cups dry red wine
4 cups water
4 plump garlic cloves, smashed
1 large onion, quartered
1 to 2 carrots (about a cup), cut into 1/4" pieces
1 to 2 celery stalks (about a cup), cut into 1/4" pieces
1/2 cup loosely packed dried porcini mushrooms (about 1/2 oz)
2 sprigs fresh rosemary
2 teaspoons salt
1 or more tablespoons olive oil
6 tablespoon butter, cut into chunks
1 teaspoon honey
In a 4 quart saucepan, combine the wine, water, veggies, 1/2 tsp salt, garlic, rosemary. Bring to a boil, cover and reduce to a steady stimmer. Cook for an hour or more, partly covered, until the sauce reduced by 1/2. Then with a sieve, strain the sauce into a bowl. With the veggies, smash them into the sieve, gleaning out their liquid and flavor. Rinse out the saucepan, return the liquid to the saucepan. Heat again, slowly, steadily until the sauce reduced in 1/2 again, adding 1/2 tsp of salt. Meanwhile, prepare your meat. Rub the meat with salt, a little olive oil. In a fry pan, brown the meat on all sides, cook about 15 mins or so (or less depending on how you like it). Make sure the meat gets brown and crusty on all sides. When the meat is done to your liking, remove it to a warm plate. Add the sauce to the meat skillet, bring it to a boil while scraping the brown bits from the bottom. Then add the butter chunks one at a time, stirring each one until melted, when that's done, do the same with the honey. The sauce makes about 1 1/4 cups when completed. For a filet roast, when you like your meat rare or medium rare, this is the perfect way to make this dish. However, when using a cheaper cut of meat, or NOT an expensive roast, this is what I do and it comes out just as wonderful:
As a variation, I cook the beef in the sauce itself. After the 1st reduction, I add the 1/2 tsp salt, but also drop the butter chunks and honey. I bring to a boil, then reduce the heat. While this is happening, I just brown my meat, then add my sauce to the frypan and let the meat and the sauce cook and reduce together, partly covered, tenderizing the meat and having all of the flavor.
Slice the meat, drizzle with the sauce to serve. This recipe is great with mashed or baked, smashed potatoes.
Enjoy!!!!!
Well, we didn't get to see the "big moon" because of clouds last night, but, maybe tonight? It's cloudy and cool right now, so I'm guessing no. At one point later in the afternoon yesterday, it was sunny and the moon was just rising. It did look bigger than normal, that's as close to seeing it as we'd get yesterday.
Last weekend we had a fun time in Richmond at the races despite the rain. Saturday night's race was boring and I really thought Tony Stewart was going to win. As usual, NASCAR called what we call a "phantom" caution changing the end of the race entirely. Fans were pissed, booing, and very unhappy. The Friday night race was good racing, so all was not lost. Here's something funny though. We arrived at the track on saturday with rain in the forecast. We sat in the parking lot for awhile, then decided to go in. Well, it began to rain as we were walking to the track. People were leaving as we were going in. It downpoured. We bought rain ponchos and found places to stand while waiting out the storm. We ate some "track" food, walked around, looked at the driver trailers and some of the exhibits, then decided to go back to the car. The rain finally stopped. As we're walking back, Alan says to me, "we did this wrong". I'm like "what???" He said, take a look...........as we were walking in, everyone was leaving. As we were leaving, everyone was walking back! So, a little bit of backwards never hurts sometimes!!!
Anyway, I had a London Broil in the freezer and didn't know what to do with it. So, I took out my handy, dandy, Lidia cookbook and voila! I figured it out! There is a wonderful recipe I've made before called Filetto alla Carbonade or Beef Filet with Wine Sauce. For this you're supposed to use a filet roast, but I only have London Broil. You can use what you want, the flavor is the same. Of course, I've made the recipe my own, here it is:
3 lbs beef roast
3 and 1/4 cups dry red wine
4 cups water
4 plump garlic cloves, smashed
1 large onion, quartered
1 to 2 carrots (about a cup), cut into 1/4" pieces
1 to 2 celery stalks (about a cup), cut into 1/4" pieces
1/2 cup loosely packed dried porcini mushrooms (about 1/2 oz)
2 sprigs fresh rosemary
2 teaspoons salt
1 or more tablespoons olive oil
6 tablespoon butter, cut into chunks
1 teaspoon honey
In a 4 quart saucepan, combine the wine, water, veggies, 1/2 tsp salt, garlic, rosemary. Bring to a boil, cover and reduce to a steady stimmer. Cook for an hour or more, partly covered, until the sauce reduced by 1/2. Then with a sieve, strain the sauce into a bowl. With the veggies, smash them into the sieve, gleaning out their liquid and flavor. Rinse out the saucepan, return the liquid to the saucepan. Heat again, slowly, steadily until the sauce reduced in 1/2 again, adding 1/2 tsp of salt. Meanwhile, prepare your meat. Rub the meat with salt, a little olive oil. In a fry pan, brown the meat on all sides, cook about 15 mins or so (or less depending on how you like it). Make sure the meat gets brown and crusty on all sides. When the meat is done to your liking, remove it to a warm plate. Add the sauce to the meat skillet, bring it to a boil while scraping the brown bits from the bottom. Then add the butter chunks one at a time, stirring each one until melted, when that's done, do the same with the honey. The sauce makes about 1 1/4 cups when completed. For a filet roast, when you like your meat rare or medium rare, this is the perfect way to make this dish. However, when using a cheaper cut of meat, or NOT an expensive roast, this is what I do and it comes out just as wonderful:
As a variation, I cook the beef in the sauce itself. After the 1st reduction, I add the 1/2 tsp salt, but also drop the butter chunks and honey. I bring to a boil, then reduce the heat. While this is happening, I just brown my meat, then add my sauce to the frypan and let the meat and the sauce cook and reduce together, partly covered, tenderizing the meat and having all of the flavor.
Slice the meat, drizzle with the sauce to serve. This recipe is great with mashed or baked, smashed potatoes.
Enjoy!!!!!
Sunday, April 22, 2012
Beef Rib Stew
Well, there is something falling from the sky today, it's clear, wet and falling steadily. I think it's rain! And, do we ever need it! It's been so dry here, I thought we were going to have a draught.
I had these ribs in my freezer, they are really thick and flat, I forget what they are called. So, I decided to make a stew with them. Now, let me describe them and maybe you'll figure them out. Imagine a 5 inch long by 3 inches wide by 3 inches high layers of bone, meat, bone, meat. That's what they look like. The stew is cooking, the Flyers are on and so is the race from Kansas. Tony started at 23rd today, but he has won at Kansas twice and once from 21st position. So, I have some confidence he'll get to the front, but I don't know what his car is like today. The Flyers are ahead 4-1 in the 2nd. They win today, they go to the next round.
Here's the recipe:
4 of these ribs
flour to coat the ribs
salt, pepper
1 large onion, cut in 10ths
1 clove garlic, chopped
2 large carrots, large chop
2 stalks celery, large chop
3 bay leaves
1/4 cup red wine
beef broth and water
olive oil
6 quart stock pot
Salt and pepper the flour and coat the ribs. Heat the oil and brown the ribs on all sides, remove. Add the veggies, more salt and pepper, garlic and saute for a couple of mins. Add the ribs back to the pot along with 20 oz of liquid, any combination of the above, plus the wine and bay leaves. You may need more liquid later, or if not thick enough, add some flour mixed with water (about 1 tsp to 2 oz water). Let simmer at med-low heat until the meat falls off the bone of the ribs, approximately 2 to 3 hours. The longer it simmers, the better the flavor. Don't forget to stir once in awhile, turning the ribs too so the mixture doesn't stick to the pot.
This recipe is basically the same as beef stew, you can use beef cubes, about 2 lbs or a piece of meat. You can add chopped potatoes with about 45 mins left to cook. Or, you can serve this with mashed potatoes or rice. Whatever you fancy! I prefer mashed potatoes, my husband prefers rice. I'll decide that later. I can always make both!!!
Enjoy!!!!!
I had these ribs in my freezer, they are really thick and flat, I forget what they are called. So, I decided to make a stew with them. Now, let me describe them and maybe you'll figure them out. Imagine a 5 inch long by 3 inches wide by 3 inches high layers of bone, meat, bone, meat. That's what they look like. The stew is cooking, the Flyers are on and so is the race from Kansas. Tony started at 23rd today, but he has won at Kansas twice and once from 21st position. So, I have some confidence he'll get to the front, but I don't know what his car is like today. The Flyers are ahead 4-1 in the 2nd. They win today, they go to the next round.
Here's the recipe:
4 of these ribs
flour to coat the ribs
salt, pepper
1 large onion, cut in 10ths
1 clove garlic, chopped
2 large carrots, large chop
2 stalks celery, large chop
3 bay leaves
1/4 cup red wine
beef broth and water
olive oil
6 quart stock pot
Salt and pepper the flour and coat the ribs. Heat the oil and brown the ribs on all sides, remove. Add the veggies, more salt and pepper, garlic and saute for a couple of mins. Add the ribs back to the pot along with 20 oz of liquid, any combination of the above, plus the wine and bay leaves. You may need more liquid later, or if not thick enough, add some flour mixed with water (about 1 tsp to 2 oz water). Let simmer at med-low heat until the meat falls off the bone of the ribs, approximately 2 to 3 hours. The longer it simmers, the better the flavor. Don't forget to stir once in awhile, turning the ribs too so the mixture doesn't stick to the pot.
This recipe is basically the same as beef stew, you can use beef cubes, about 2 lbs or a piece of meat. You can add chopped potatoes with about 45 mins left to cook. Or, you can serve this with mashed potatoes or rice. Whatever you fancy! I prefer mashed potatoes, my husband prefers rice. I'll decide that later. I can always make both!!!
Enjoy!!!!!
Sami and Cavatelli & Spinach
Good Morning folks!
Haven't written in awhile, sorry about that. The last couple of weeks I've just made some easy type food for one meal. I made cavatelli and spinach, this one I've not written about. I'll give you the recipe, it's easy and can be a meal or serve with a meat dish as a side.
These last couple of weeks I've been dealing with my cat, Sami. She's basically stopped eating and has lost a lot of weight. I've had her to the vet's office, blood work and as far as that goes, she's healthy. She's stopped eating her wet food and will now only eat dry. And, I've had to change her dry food to something that she'd eat. It's been a nightmare. I have to coax her to eat. We've changed her eating places to make it better for her and that seems to work a bit. It's really frustrating. I don't know what else to do. I've spent so much money on different types of food, I think I personally increased PetSmart's stock singlehandedly! But, she's drinking water, eating some dry food, some human chicken and turkey. I don't know what else to do. I need the vet again, I think for another steroid shot. She wakes up hungry, does her normal annoying morning thing to get us out of bed and feed her and she won't eat! Arrrgh!!!
Anyway, here's the recipe for the Cavatelli and Spinach:
1lb frozen cavatelli
3/4 bag frozen chopped spinach, about 16 oz.
olive oil
crushed red pepper
pecorino romano cheese
salt, pepper,
1/2 small onion, chopped fine
1 clove garlic, diced fine
In a fry pan, add your olive and saute the onion and garlic until it's soft, add spinach, salt and pepper. While this is all cooking, bring the pasta water to boil, make sure you salt it! Cook the cavatelli until al-dente or softer if you like it that way. I personally like it "chewy". When the pasta is done, add to the spinach, mix well. If the mixture is a little dry, add some of the pasta water, about a 1/4 to 1/2 cup. This is not a soupy recipe. Let the mixture blend for about 5 mins on medium heat. Serve!
Add some pecorino romano cheese and hot pepper to the bowls, according to your taste.
This is a quick and easy recipe to make and is great as is or served as a side dish. A good steak is good with this, baked sausage, meat balls, baked chicken, whatever is your pleasure. If you are using this as a main course without meat, I do suggest doubling the recipe. I take the leftovers for lunch and it's great the next day as well.
I don't know what I'm cooking today, but we'll see. I'll write back and let you know!!! And, if any of you know something I can do for Sami, please let me know. The doc says she's not anorexic. I didn't even know it was a feline disease! Oh my, the things we learn!
Haven't written in awhile, sorry about that. The last couple of weeks I've just made some easy type food for one meal. I made cavatelli and spinach, this one I've not written about. I'll give you the recipe, it's easy and can be a meal or serve with a meat dish as a side.
These last couple of weeks I've been dealing with my cat, Sami. She's basically stopped eating and has lost a lot of weight. I've had her to the vet's office, blood work and as far as that goes, she's healthy. She's stopped eating her wet food and will now only eat dry. And, I've had to change her dry food to something that she'd eat. It's been a nightmare. I have to coax her to eat. We've changed her eating places to make it better for her and that seems to work a bit. It's really frustrating. I don't know what else to do. I've spent so much money on different types of food, I think I personally increased PetSmart's stock singlehandedly! But, she's drinking water, eating some dry food, some human chicken and turkey. I don't know what else to do. I need the vet again, I think for another steroid shot. She wakes up hungry, does her normal annoying morning thing to get us out of bed and feed her and she won't eat! Arrrgh!!!
Anyway, here's the recipe for the Cavatelli and Spinach:
1lb frozen cavatelli
3/4 bag frozen chopped spinach, about 16 oz.
olive oil
crushed red pepper
pecorino romano cheese
salt, pepper,
1/2 small onion, chopped fine
1 clove garlic, diced fine
In a fry pan, add your olive and saute the onion and garlic until it's soft, add spinach, salt and pepper. While this is all cooking, bring the pasta water to boil, make sure you salt it! Cook the cavatelli until al-dente or softer if you like it that way. I personally like it "chewy". When the pasta is done, add to the spinach, mix well. If the mixture is a little dry, add some of the pasta water, about a 1/4 to 1/2 cup. This is not a soupy recipe. Let the mixture blend for about 5 mins on medium heat. Serve!
Add some pecorino romano cheese and hot pepper to the bowls, according to your taste.
This is a quick and easy recipe to make and is great as is or served as a side dish. A good steak is good with this, baked sausage, meat balls, baked chicken, whatever is your pleasure. If you are using this as a main course without meat, I do suggest doubling the recipe. I take the leftovers for lunch and it's great the next day as well.
I don't know what I'm cooking today, but we'll see. I'll write back and let you know!!! And, if any of you know something I can do for Sami, please let me know. The doc says she's not anorexic. I didn't even know it was a feline disease! Oh my, the things we learn!
Wednesday, April 4, 2012
It's been awhile.........
Hello Hello everyone!!!
It's been a couple of weeks since I've posted, not too much is going on. The last two weeks I've just made "gravy" and with the leftovers baked macaroni. Here's a story for you: when I made the baked macaroni last weekend, my hubby said to me, "is this any good??" Of course, I DID NOT answer that question. Then he told me he wasn't hungry and he'd eat later. OK, no problem. About 15 mins after that, he was digging into the dish. Now, tell me what you think......he had two bowls! So, was it good or was he hungry? You make the call!!
I just finished booking a road trip with my girlfriend to see her girls graduate high school. It's a 15 hr drive, but definitely cheaper than flying. We booked a room like a studio apartment with a full kitchen so we can cook our own meals, hence saving more $$. I'm up for it, haven't done a long drive like that in a few years and with 2 of us driving, it will be fun (I hope). It's just the time, but that's OK. As long as we have a radio and a CD player in the car, we'll be good. (maybe we add a "Red Solo Cup to that list!!!)
For Easter, we're heading to a Brazilian Steakhouse for brunch. I'm looking forward to that. What are all of your plans for Easter?????
I have no recipes of my own for now, but I do have one that my hubby makes wonderfully. It's baked pierogies. He got the recipe from the box of Mrs. T's, but he's enhanced it to make it better, here goes:
Baked Pierogies
1 box or bag of pierogies
mozzarella or Italian blend cheese shredded, about a 1/2 bag
1 can (14 oz) petite diced tomatoes
2 tsp fresh parsley
salt and pepper to taste
1 med to large onion, sliced
1 small can tomato sauce
olive oil to saute
Arrange the pierogies in a baking dish. Slice the onions and begin to saute in a little olive oil. When they are getting soft, add the tomatoes, sauce, seasonings. At this point, if there is another seasoning you want to use that goes well with tomatoes, add it! This is about your taste. While the mixture is cooking, add some of the cheese over top of the frozen pierogies. When the onions have softened well and the mixture is nice and hot, pour the mixture over the pierogies. Top with more cheese. Oven bake at 350 degrees for about 35 mins. Depending on your oven, it could go from 30-40 mins. Serve hot!
Enjoy!!!!!
It's been a couple of weeks since I've posted, not too much is going on. The last two weeks I've just made "gravy" and with the leftovers baked macaroni. Here's a story for you: when I made the baked macaroni last weekend, my hubby said to me, "is this any good??" Of course, I DID NOT answer that question. Then he told me he wasn't hungry and he'd eat later. OK, no problem. About 15 mins after that, he was digging into the dish. Now, tell me what you think......he had two bowls! So, was it good or was he hungry? You make the call!!
I just finished booking a road trip with my girlfriend to see her girls graduate high school. It's a 15 hr drive, but definitely cheaper than flying. We booked a room like a studio apartment with a full kitchen so we can cook our own meals, hence saving more $$. I'm up for it, haven't done a long drive like that in a few years and with 2 of us driving, it will be fun (I hope). It's just the time, but that's OK. As long as we have a radio and a CD player in the car, we'll be good. (maybe we add a "Red Solo Cup to that list!!!)
For Easter, we're heading to a Brazilian Steakhouse for brunch. I'm looking forward to that. What are all of your plans for Easter?????
I have no recipes of my own for now, but I do have one that my hubby makes wonderfully. It's baked pierogies. He got the recipe from the box of Mrs. T's, but he's enhanced it to make it better, here goes:
Baked Pierogies
1 box or bag of pierogies
mozzarella or Italian blend cheese shredded, about a 1/2 bag
1 can (14 oz) petite diced tomatoes
2 tsp fresh parsley
salt and pepper to taste
1 med to large onion, sliced
1 small can tomato sauce
olive oil to saute
Arrange the pierogies in a baking dish. Slice the onions and begin to saute in a little olive oil. When they are getting soft, add the tomatoes, sauce, seasonings. At this point, if there is another seasoning you want to use that goes well with tomatoes, add it! This is about your taste. While the mixture is cooking, add some of the cheese over top of the frozen pierogies. When the onions have softened well and the mixture is nice and hot, pour the mixture over the pierogies. Top with more cheese. Oven bake at 350 degrees for about 35 mins. Depending on your oven, it could go from 30-40 mins. Serve hot!
Enjoy!!!!!
Tuesday, March 20, 2012
Tater Tots
This one's for my husband. After work today, he told me he read my blog and was very disappointed my tater tot story and recipe didn't get in. So, I told him, I didn't want to disappoint, so here it is:
About a week ago, we had some tater tots. Now, this is a kick HE is on, not me. For some reason, he likes them instead of french fries. It really all started when we had Swiss steak one evening for dinner and there was a lot of leftover sauce. He was like, "ooh....this would be good on tater tots! I came back with, well it's really for french fries, but a tater tot casserole would be good, what do you think? Of course, it sounds good, but how will you make it? I dunno.........I'll figure it out."
So, while having a cup of coffee, I came up with a recipe. I tried it this weekend and it was OK, not my best, but everything's up for tweaking. It kind of reminded me potatoes au gratin except with tots. I'm sure I can figure out how to make it better at some point. But, here's the initial recipe.
Tater Tot Casserole
1/2 bag frozen tots
1/2 green pepper, diced small
1/2 medium onion, diced small
1 cup or more cheddar cheese
2 tablespoons flour
3 tablespoons butter
1 cup or more of milk
salt and pepper to taste
In a fry pan, brown the peppers and onions, get them soft. Then add the tots, mix well. Salt and pepper the mixture, but not too much! In a saucepan, melt the butter, add the flour to make a rue, if it's too thick, add more butter. Add the milk and mix the sauce until it thickens, pressing out any lumps. Then add the cheese. You can add more or less cheese depending on your taste. You can change the cheese to other types if you'd like, whatever you want.
Transfer the tots mixture to a casserole baking dish and add the cheese sauce. Bake on 375 for about 20-30 mins until the mixture is browned a bit on top and bubbly. Serve warm with anything you want.
Let me know!!! And, if you think of anything I can add, or subtract to the recipe, please let me know!!!
About a week ago, we had some tater tots. Now, this is a kick HE is on, not me. For some reason, he likes them instead of french fries. It really all started when we had Swiss steak one evening for dinner and there was a lot of leftover sauce. He was like, "ooh....this would be good on tater tots! I came back with, well it's really for french fries, but a tater tot casserole would be good, what do you think? Of course, it sounds good, but how will you make it? I dunno.........I'll figure it out."
So, while having a cup of coffee, I came up with a recipe. I tried it this weekend and it was OK, not my best, but everything's up for tweaking. It kind of reminded me potatoes au gratin except with tots. I'm sure I can figure out how to make it better at some point. But, here's the initial recipe.
Tater Tot Casserole
1/2 bag frozen tots
1/2 green pepper, diced small
1/2 medium onion, diced small
1 cup or more cheddar cheese
2 tablespoons flour
3 tablespoons butter
1 cup or more of milk
salt and pepper to taste
In a fry pan, brown the peppers and onions, get them soft. Then add the tots, mix well. Salt and pepper the mixture, but not too much! In a saucepan, melt the butter, add the flour to make a rue, if it's too thick, add more butter. Add the milk and mix the sauce until it thickens, pressing out any lumps. Then add the cheese. You can add more or less cheese depending on your taste. You can change the cheese to other types if you'd like, whatever you want.
Transfer the tots mixture to a casserole baking dish and add the cheese sauce. Bake on 375 for about 20-30 mins until the mixture is browned a bit on top and bubbly. Serve warm with anything you want.
Let me know!!! And, if you think of anything I can add, or subtract to the recipe, please let me know!!!
Sunday, March 18, 2012
Gnocchi & Broccoli
Good Morning!!!
I didn't post last weekend, I was out most of it visiting, doing things around the house, just not at a computer. Plus, I lost Internet on Sunday and didn't do a reset until Monday.
It was a gorgeous day yesterday and of course, we were out and about. Today it's supposed to be nice, but so far it's dreary and cool. Oh well, a good day for cooking. On today's menu is gnocchi and broccoli. It was the one thing my mom could really make well. It's been a staple in our home for decades. I do have a story about this recipe though. My ex-mother-in-law, Betty (God rest her soul), would make this recipe about twice a year. And, about twice a year, up until she got sick a couple of years ago, she would call me for the recipe! This went on even after I was divorced. She and I remained close. Now, here's the kick, Pop, my ex-father-in-law, asked me for the recipe last year!!! He, of course, wrote it down for future reference!
We cleaned out the freezer yesterday, what a mess! Basically, we just reorganized it so now everything has it's place and the newest is at the back. I really want a deep freezer, but I'm afraid I'd store stuff and forget I have it. Oh well, it's another wish list item. Speaking of wish list, we got our new furniture last week and love it!!! Of course, so does the cat. Not two minutes after the deliverymen left, Sami was on my new chair!!! Now, we have to keep her claws off of it. I have a spray that seems to work, I hope her habit breaks, but, try to break a 6 year old cat's habits..........not a easy proposition!!! Did you know, a 6 year old, a cat is 40 in human years? Found the table on the Internet and it does make sense. She's still on the "I don't like my food kick". She's so picky about the texture of her food, my options are limited. She likes shredded food only. She won't eat the ground or chunks, just the shredded.
Now, for this recipe I use store bought gnocchi. I know they are heavier, but it really works well with the broccoli. One of these days, I'll try it with the homemade gnocchi, but I have a feeling, they'll just break up or be smashed and not work well.
Anyway, here's the recipe. I hope you make it an enjoy! I'll be making it today.
Gnocchi and Broccoli
1/4 cup olive oil
1 bag frozen cut broccoli, 20 oz
salt, pepper, garlic powder and crushed red pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried basil
3 lbs frozen potato gnocchi
In a saucepan, add all of the ingredients above, except the gnocchi, and cook on medium heat. While the broccoli is cooking, in a large pot, 6 quart size, boil and salt the water for the gnocchi. Add the gnocchi upon boiling and stir them immediately so they will not stick together. Take about 1 1/2 cups of the pasta water add to the broccoli. The broccoli are done when they are soft. They should be done when the gnocchi are done. The gnocchi are done when they double in size and float to the top. The package directions will give you the approximate time. When they are done, drain them, reserve some of the liquid, just in case. Add the gnocchi to the broccoli mixture and mix well. Let the mixture cook for about a 1/2 hour so all of the flavors meld together. The mixture should be silky and creamy. If it's dry, add more of the pasta liquid. If it's not silky enough, add a little more olive oil. This is what makes it silky. Serve in bowls, add some Locatelli cheese (pecorino romano) and more hot pepper if you like it spicy!
You can serve this dish as is, or if you prefer, with meat or fish. Sausage is usually a good meat to go with the dish. I've served it with sausage, meatballs, pork chops, tilapia, flounder, almost anything you want.
Enjoy!!!!!
I didn't post last weekend, I was out most of it visiting, doing things around the house, just not at a computer. Plus, I lost Internet on Sunday and didn't do a reset until Monday.
It was a gorgeous day yesterday and of course, we were out and about. Today it's supposed to be nice, but so far it's dreary and cool. Oh well, a good day for cooking. On today's menu is gnocchi and broccoli. It was the one thing my mom could really make well. It's been a staple in our home for decades. I do have a story about this recipe though. My ex-mother-in-law, Betty (God rest her soul), would make this recipe about twice a year. And, about twice a year, up until she got sick a couple of years ago, she would call me for the recipe! This went on even after I was divorced. She and I remained close. Now, here's the kick, Pop, my ex-father-in-law, asked me for the recipe last year!!! He, of course, wrote it down for future reference!
We cleaned out the freezer yesterday, what a mess! Basically, we just reorganized it so now everything has it's place and the newest is at the back. I really want a deep freezer, but I'm afraid I'd store stuff and forget I have it. Oh well, it's another wish list item. Speaking of wish list, we got our new furniture last week and love it!!! Of course, so does the cat. Not two minutes after the deliverymen left, Sami was on my new chair!!! Now, we have to keep her claws off of it. I have a spray that seems to work, I hope her habit breaks, but, try to break a 6 year old cat's habits..........not a easy proposition!!! Did you know, a 6 year old, a cat is 40 in human years? Found the table on the Internet and it does make sense. She's still on the "I don't like my food kick". She's so picky about the texture of her food, my options are limited. She likes shredded food only. She won't eat the ground or chunks, just the shredded.
Now, for this recipe I use store bought gnocchi. I know they are heavier, but it really works well with the broccoli. One of these days, I'll try it with the homemade gnocchi, but I have a feeling, they'll just break up or be smashed and not work well.
Anyway, here's the recipe. I hope you make it an enjoy! I'll be making it today.
Gnocchi and Broccoli
1/4 cup olive oil
1 bag frozen cut broccoli, 20 oz
salt, pepper, garlic powder and crushed red pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried basil
3 lbs frozen potato gnocchi
In a saucepan, add all of the ingredients above, except the gnocchi, and cook on medium heat. While the broccoli is cooking, in a large pot, 6 quart size, boil and salt the water for the gnocchi. Add the gnocchi upon boiling and stir them immediately so they will not stick together. Take about 1 1/2 cups of the pasta water add to the broccoli. The broccoli are done when they are soft. They should be done when the gnocchi are done. The gnocchi are done when they double in size and float to the top. The package directions will give you the approximate time. When they are done, drain them, reserve some of the liquid, just in case. Add the gnocchi to the broccoli mixture and mix well. Let the mixture cook for about a 1/2 hour so all of the flavors meld together. The mixture should be silky and creamy. If it's dry, add more of the pasta liquid. If it's not silky enough, add a little more olive oil. This is what makes it silky. Serve in bowls, add some Locatelli cheese (pecorino romano) and more hot pepper if you like it spicy!
You can serve this dish as is, or if you prefer, with meat or fish. Sausage is usually a good meat to go with the dish. I've served it with sausage, meatballs, pork chops, tilapia, flounder, almost anything you want.
Enjoy!!!!!
Sunday, March 4, 2012
Pork Chops, Cauliflower and???
Hello Hello!!!
It's Sunday and the race is on!!! Tony Stewart started 2nd next to Mark Martin on the pole. Go Tony!!!
So, yesterday I took out pork chops and didn't know what to do with them. I thought they were bone-in 1" chops x2, but they were 1/2" chops x4. So, splitting them and stuffing them was out of the question. What to do? I decided to make them like I sometimes make chicken breasts. They came out good, and why not? It's all good ingredients. Today I decided to make Pasta and Cauliflower. We hadn't had it for a long time, so it was time, yanno? And, at the grocery store today, my hubby said, "hey, we haven't had lentil soup all winter!" So, you know what's coming..........lentil soup! But, that will be next week. Hopefully it will still be cold out and we can enjoy it. Lentil soup is definitely a winter food and we've had such a mild winter, I didn't even think of making it. Oh well..........we'll get over it.
Here are the recipes:
Pork Chops and Rice
4 x 1" with bone port chops
1 large onion, sliced
1 can diced tomatoes
salt, pepper
1 tsp basil (dried or 2 tsp fresh, chopped)
1 tablespoon parsley (dried, or 2 tbsp fresh, chopped)
2 garlic cloves, chopped
1 cup rice
olive oil
Salt and pepper the chops first. Then, in a 12" skillet, add olive oil to coat the pan, then lightly brown the chops. Remove. Add the onions, garlic, tomatoes and seasonings and saute for a few mins, onions will begin to soften. Add the pork chops and juices back in the pan, underneath the mixture. Cover and cook for an hour and 10 mins on med-low heat, turning once 1/2 way. The mixture will make enough liquid to add the 1 cup of rice making sure all of the rice is submerged in the liquid. Cover and cook until rice is done, about 20 minutes.
Pasta and Cauliflower
1 large head cauliflower, chopped into small florets
1 lb boxed campanelle
1/2 cup olive oil
7 cloves garlic, sliced
1 tsp crushed red pepper
1/4 cup chopped fresh parsley
1 cup Locatelli cheese (or 1/2 c Locatelli, 1/2 cup Grana Padano mix)
In a 6 quart pot, boil water adding salt to taste. Depending on the time to make your pasta al dente, add either the cauliflower first or the pasta. The cauliflower takes 8 mins to cook, pasta about 10 mins. So, I add the pasta first, set the timer for 2 mins, then add the cauliflower and cook for an additional 8 mins.
While the pasta mixture is cooking, heat the olive oil, fry the garlic, parsley and pepper until the garlic is sizzling. If this gets done first (garlic will be light brown - do not burn!!!), turn the heat down to extremely low. When the pasta mixture is done, add 1 cup of the pasta water to the oil and then add the pasta and cauliflower to the oil and garlic. Do not drain the pasta like you normally would, you may need some more liquid, or if you do, drain it into a bowl to reserve the liquid. Add the pasta mixture to the oil mixture and stir well. Add 1 cup Locatelli and stir. Remember, Locatelli is pecorino romano cheese. Serve immediately and enjoy!
I hope you enjoy these recipes! Please make them and let me know!!!
It's Sunday and the race is on!!! Tony Stewart started 2nd next to Mark Martin on the pole. Go Tony!!!
So, yesterday I took out pork chops and didn't know what to do with them. I thought they were bone-in 1" chops x2, but they were 1/2" chops x4. So, splitting them and stuffing them was out of the question. What to do? I decided to make them like I sometimes make chicken breasts. They came out good, and why not? It's all good ingredients. Today I decided to make Pasta and Cauliflower. We hadn't had it for a long time, so it was time, yanno? And, at the grocery store today, my hubby said, "hey, we haven't had lentil soup all winter!" So, you know what's coming..........lentil soup! But, that will be next week. Hopefully it will still be cold out and we can enjoy it. Lentil soup is definitely a winter food and we've had such a mild winter, I didn't even think of making it. Oh well..........we'll get over it.
Here are the recipes:
Pork Chops and Rice
4 x 1" with bone port chops
1 large onion, sliced
1 can diced tomatoes
salt, pepper
1 tsp basil (dried or 2 tsp fresh, chopped)
1 tablespoon parsley (dried, or 2 tbsp fresh, chopped)
2 garlic cloves, chopped
1 cup rice
olive oil
Salt and pepper the chops first. Then, in a 12" skillet, add olive oil to coat the pan, then lightly brown the chops. Remove. Add the onions, garlic, tomatoes and seasonings and saute for a few mins, onions will begin to soften. Add the pork chops and juices back in the pan, underneath the mixture. Cover and cook for an hour and 10 mins on med-low heat, turning once 1/2 way. The mixture will make enough liquid to add the 1 cup of rice making sure all of the rice is submerged in the liquid. Cover and cook until rice is done, about 20 minutes.
Pasta and Cauliflower
1 large head cauliflower, chopped into small florets
1 lb boxed campanelle
1/2 cup olive oil
7 cloves garlic, sliced
1 tsp crushed red pepper
1/4 cup chopped fresh parsley
1 cup Locatelli cheese (or 1/2 c Locatelli, 1/2 cup Grana Padano mix)
In a 6 quart pot, boil water adding salt to taste. Depending on the time to make your pasta al dente, add either the cauliflower first or the pasta. The cauliflower takes 8 mins to cook, pasta about 10 mins. So, I add the pasta first, set the timer for 2 mins, then add the cauliflower and cook for an additional 8 mins.
While the pasta mixture is cooking, heat the olive oil, fry the garlic, parsley and pepper until the garlic is sizzling. If this gets done first (garlic will be light brown - do not burn!!!), turn the heat down to extremely low. When the pasta mixture is done, add 1 cup of the pasta water to the oil and then add the pasta and cauliflower to the oil and garlic. Do not drain the pasta like you normally would, you may need some more liquid, or if you do, drain it into a bowl to reserve the liquid. Add the pasta mixture to the oil mixture and stir well. Add 1 cup Locatelli and stir. Remember, Locatelli is pecorino romano cheese. Serve immediately and enjoy!
I hope you enjoy these recipes! Please make them and let me know!!!
Sunday, February 26, 2012
Daytona and Sausage
It's Sunday evening, spent all day waiting for the race to start, but alas it was a no go in Florida today. It was the first time in 53 years the "500" was rained out. Apparently, Daytona is situated on the thinnest part of land mass from coast to coast in Florida so the storm does not have enough land to break up. Oh well, it's on tomorrow at noon and, of course, I'll miss it.
So, while waiting for the race to start and watching pre-race activities which were boring because the announcers were unprepared, I decided to make sausage and peppers. Now, this is a typical dish I used to make a lot for football games. It's great on long rolls (hoagie or sub rolls) or over rice or pasta. I like to make it juicy just in case I put it over something which I always do. I made two pounds of sausage today, but you can only make one with this recipe if you like. It's all about how much of each veggie you want.
Sausage and Peppers
2 pounds Italian Sausage (one hot, one sweet or both the same)
2 large bell peppers, sliced
1 large onion, sliced
2 cloves garlic, sliced
3 tomatoes, diced
1 tablespoon olive oil
salt, pepper, hot pepper (if you want) to taste
In a large skillet, brown the sausage on all sides. I use a non-stick frying pan 12" for 2 lbs of sausage. The sausage does NOT have to be done. Take the sausage out, put it on a plate. Add olive oil to the pan so the veggies won't stick, about a tablespoon. Add the onions, peppers, garlic and begin to saute, add the salt, pepper and hot pepper. Keep in mind, the sausage will have salt as part of it's seasonings, so don't overdo it! While this is cooking, slice your sausages. If you use two different kinds like I do, I slice them differently - one on an angle, one as coins. When the veggies begin to soften, add back the sliced sausages, their juices and tomatoes. Mix well, stir the mixture so it doesn't stick. You can cover it if you wish in order to keep the mixture juicy. Cook until the sausage is completely cooked and tender.
Serve over pasta or rice or make a sandwich whatever you fancy! Enjoy!!!!!
One variation is to cook the sausage completely and either slice it keep it whole. Cook the veggies separately, eliminating the tomatoes, keeping them "drier". Only mix the two when you are going to make a sandwich. This is really what you get when you order a sausage n peppers sandwich at a deli or restaurant. I like the above recipe because I prefer the flavors blended together and use it over rice or pasta. I rarely have good Italian rolls in the house, they get hard too quickly unless I only buy 2 of them - one for each of us. We both prefer rice and pasta.
Now, I do like bread, love it actually. I like crusty bread with a firm inside (not airy) sliced and dip into seasoned olive oil. (season with black pepper, red pepper and pecorino romano) With it, I like some good prosciutto, sopresata, provolone, fresh mozzarella, tomato and basil. Now, that's eating bread!!!!! Or, for you west coasters, I used to love (and still do) good sourdough bread just spread with softened butter. YUMMY! I remember the days at Aunt Jean's and Uncle Bill's house in Saratoga and they'd have loaves of sourdough at the ready with lots of butter. I couldn't go past the kitchen without slicing a piece! I had to stay away from the kitchen or else it would all be gone!!!!!
Well folks, it's time to go for now. I have training this week and need to do the "pre-work". Have a great week and enjoy!!!!!
So, while waiting for the race to start and watching pre-race activities which were boring because the announcers were unprepared, I decided to make sausage and peppers. Now, this is a typical dish I used to make a lot for football games. It's great on long rolls (hoagie or sub rolls) or over rice or pasta. I like to make it juicy just in case I put it over something which I always do. I made two pounds of sausage today, but you can only make one with this recipe if you like. It's all about how much of each veggie you want.
Sausage and Peppers
2 pounds Italian Sausage (one hot, one sweet or both the same)
2 large bell peppers, sliced
1 large onion, sliced
2 cloves garlic, sliced
3 tomatoes, diced
1 tablespoon olive oil
salt, pepper, hot pepper (if you want) to taste
In a large skillet, brown the sausage on all sides. I use a non-stick frying pan 12" for 2 lbs of sausage. The sausage does NOT have to be done. Take the sausage out, put it on a plate. Add olive oil to the pan so the veggies won't stick, about a tablespoon. Add the onions, peppers, garlic and begin to saute, add the salt, pepper and hot pepper. Keep in mind, the sausage will have salt as part of it's seasonings, so don't overdo it! While this is cooking, slice your sausages. If you use two different kinds like I do, I slice them differently - one on an angle, one as coins. When the veggies begin to soften, add back the sliced sausages, their juices and tomatoes. Mix well, stir the mixture so it doesn't stick. You can cover it if you wish in order to keep the mixture juicy. Cook until the sausage is completely cooked and tender.
Serve over pasta or rice or make a sandwich whatever you fancy! Enjoy!!!!!
One variation is to cook the sausage completely and either slice it keep it whole. Cook the veggies separately, eliminating the tomatoes, keeping them "drier". Only mix the two when you are going to make a sandwich. This is really what you get when you order a sausage n peppers sandwich at a deli or restaurant. I like the above recipe because I prefer the flavors blended together and use it over rice or pasta. I rarely have good Italian rolls in the house, they get hard too quickly unless I only buy 2 of them - one for each of us. We both prefer rice and pasta.
Now, I do like bread, love it actually. I like crusty bread with a firm inside (not airy) sliced and dip into seasoned olive oil. (season with black pepper, red pepper and pecorino romano) With it, I like some good prosciutto, sopresata, provolone, fresh mozzarella, tomato and basil. Now, that's eating bread!!!!! Or, for you west coasters, I used to love (and still do) good sourdough bread just spread with softened butter. YUMMY! I remember the days at Aunt Jean's and Uncle Bill's house in Saratoga and they'd have loaves of sourdough at the ready with lots of butter. I couldn't go past the kitchen without slicing a piece! I had to stay away from the kitchen or else it would all be gone!!!!!
Well folks, it's time to go for now. I have training this week and need to do the "pre-work". Have a great week and enjoy!!!!!
Saturday, February 25, 2012
A Take on Risotto e Salvia
Good Afternoon!!!
I know it's Saturday, but, I had to do it!!! It snowed this morning, actually a squall. We had snow with blue sky to the west in waiting. It stopped, the winds came and the snow melted. Then I watched my favorite movie of all time, Moonstruck. I love that movie! It's on WMax, I guess this month?? Anyway, it's background music is my favorite opera La Boheme by Giacomo Puccini. Ok, I'm a geek, what can I say??? Actually, I love all kinds of music. I did get to see La Boheme at the Met a couple of years ago - Metropolitan Opera in NYC. Oh my, it was beautiful!!! I've seen it here in Philly too, but the production at the Met, was, well I don't have words for it. Maybe it was because of the venue.
So, anyway, I was hungry and inspired for something I haven't made in awhile. I took out my favorite Lidia cookbook and the first recipe I had bookmarked was Rice with Sage or Risotto e Salvia. I just didn't want plain rice (even with sage), so I decided to embellish the recipe a bit. Here it is:
2 tablespoons butter
2 tablespoons olive oil
1 medium carrot, diced small
1 medium celery stalk, diced small
1 medium (or half large onion), diced small
6 sage leaves
1/2 bell pepper, diced small
1/2 tomato, diced small
2 oz sopresata, diced small
2 cups arborio or any other Italian rice (risotto)
5 cups water (or a mixture of light stock and water, I just use water though)
salt and pepper to taste
In a heavy pot (I use a 6 qt enamel coated cast iron pot), add the butter and oil. Heat on medium heat, when butter is melted, add the sopresata and sage leaves, saute until the leaves begin to wilt. Then, one by one, add the veggies hardest to softest - carrots, onions, celery, peppers, tomatoes. After each addition, saute for a minute or two, then add the next one until all veggies are added. Saute them until they are softened. Add the water, salt and pepper. Cover and bring to a boil. Then add the rice and stir well, bring to a boil again. Reduce the heat to simmer (med-low). Stir a few minutes into cooking so the rice doesn't stick. Cook for about 13-15 minutes until rice is al dente. Cooking time depends on the rice itself.
Serve with some Locatelli cheese (pecorino romano) and enjoy!!!
I know it's Saturday, but, I had to do it!!! It snowed this morning, actually a squall. We had snow with blue sky to the west in waiting. It stopped, the winds came and the snow melted. Then I watched my favorite movie of all time, Moonstruck. I love that movie! It's on WMax, I guess this month?? Anyway, it's background music is my favorite opera La Boheme by Giacomo Puccini. Ok, I'm a geek, what can I say??? Actually, I love all kinds of music. I did get to see La Boheme at the Met a couple of years ago - Metropolitan Opera in NYC. Oh my, it was beautiful!!! I've seen it here in Philly too, but the production at the Met, was, well I don't have words for it. Maybe it was because of the venue.
So, anyway, I was hungry and inspired for something I haven't made in awhile. I took out my favorite Lidia cookbook and the first recipe I had bookmarked was Rice with Sage or Risotto e Salvia. I just didn't want plain rice (even with sage), so I decided to embellish the recipe a bit. Here it is:
2 tablespoons butter
2 tablespoons olive oil
1 medium carrot, diced small
1 medium celery stalk, diced small
1 medium (or half large onion), diced small
6 sage leaves
1/2 bell pepper, diced small
1/2 tomato, diced small
2 oz sopresata, diced small
2 cups arborio or any other Italian rice (risotto)
5 cups water (or a mixture of light stock and water, I just use water though)
salt and pepper to taste
In a heavy pot (I use a 6 qt enamel coated cast iron pot), add the butter and oil. Heat on medium heat, when butter is melted, add the sopresata and sage leaves, saute until the leaves begin to wilt. Then, one by one, add the veggies hardest to softest - carrots, onions, celery, peppers, tomatoes. After each addition, saute for a minute or two, then add the next one until all veggies are added. Saute them until they are softened. Add the water, salt and pepper. Cover and bring to a boil. Then add the rice and stir well, bring to a boil again. Reduce the heat to simmer (med-low). Stir a few minutes into cooking so the rice doesn't stick. Cook for about 13-15 minutes until rice is al dente. Cooking time depends on the rice itself.
Serve with some Locatelli cheese (pecorino romano) and enjoy!!!
Sunday, February 19, 2012
Chicken Fried Chicken
Nathalie Roths, my cousin Mark's wife just posted she made one of my recipes on her blog, here's the link: http://nathaliecalifornie.blogspot.com/2012/02/le-pot-roast-de-rachelle-rachelles-pot.html
Now, after that rave review, I feel I must post an Italian recipe today! However, I was going to make some comfort food - chicken fried chicken with gravy. Yes, regular white gravy! Sometimes, I make sausage gravy, sometimes just plain, sometimes I add veggies. Since I don't have any breakfast sausage in the house, used the last for (alas!) breakfast this morning, today it will be just a peppered bechamel sauce. We still have leftover baked macaroni from last week, it's been coming with me for lunch every day. My hubby finds some really good recipes on the net and has made a couple of them this week. He bought some fresh broccoli and sauteed it with olive oil, garlic, salt and pepper. It was so yummy, we both wanted MORE!
So, for today, it's just chicken. Here goes:
The first time I made this I used boneless thighs. I trimmed all the fat and pounded them thin. This time I'm using chicken breasts. They are thick, I will slice them in half, like a butterfly cut. Of course, I'll trim all of the fat, I hate the taste and feel of cooked chicken fat.
depending on how much chicken you have, use your best guess for amounts of flour, breadcrumbs, eggs and milk - today I have 6 pieces of chicken ................
regular breadcrumbs and panko bread crumbs, combined
(you can save the unused portion in a plastic bag for next time so as not to waste the leftovers)
1 or 2 eggs, scrambled (not scrambled cooked eggs!!!)
milk
flour
salt
pepper
paprika
oil to coat fry pan about 1/4 to 1/2 inch
trim the fat from the chicken, season the bread crumb mixture with salt, pepper, paprika
dip the chicken in milk, then flour, then egg, then breadcrumbs, lay them on wax paper
heat a heavy fry pan, preferably cast iron with the oil on medium heat, test with a few breadcrumbs to see if the oil is ready for frying. when the crumbs begin to sizzle, oil is ready
fry the chicken until golden brown on both sides, make sure you don't over fry them, you don't want them to be dry and hard. when you are done frying the chicken, keep them warm in the oven covered with foil
for the bechamel sauce:
4 tablespoons butter
4 tablespoons flour
salt
pepper
2 cups milk (more or less depending on how thick you want it)
in a saucepan, melt the butter, add the flour, mix it well, like you are making a roux
add the milk slowly, do this on lower heat so the mixture doesn't burn
add salt and pepper to taste. I like my sauce thick, so i add smaller amounts of milk than most recipes state. you can make "sausage gravy" this way, by first frying your breakfast sausage into crumbles, then adding the rest of the ingredients. adding more pepper gives this recipe a kick. it's all about your taste.
sometimes I spruce the recipe up with onions and peppers. just saute the veggies, add to the mixture. when I do this, I add a little more milk so the sauce is not so thick. it all depends on what flavors you want for your chicken!
Tonight we'll have this with my husband's smashed baked potatoes:
red potatoes, baked until soft
take them out of the oven and smash them down into circles
season with olive oil, salt, pepper, parsely, paprika and rebake about 25 minutes until crispy. this is done in a 375 to 400 degree oven. oh my they are yummy!!!!!
Enjoy these recipes today!!!!! Let me know what you think!
Now, after that rave review, I feel I must post an Italian recipe today! However, I was going to make some comfort food - chicken fried chicken with gravy. Yes, regular white gravy! Sometimes, I make sausage gravy, sometimes just plain, sometimes I add veggies. Since I don't have any breakfast sausage in the house, used the last for (alas!) breakfast this morning, today it will be just a peppered bechamel sauce. We still have leftover baked macaroni from last week, it's been coming with me for lunch every day. My hubby finds some really good recipes on the net and has made a couple of them this week. He bought some fresh broccoli and sauteed it with olive oil, garlic, salt and pepper. It was so yummy, we both wanted MORE!
So, for today, it's just chicken. Here goes:
The first time I made this I used boneless thighs. I trimmed all the fat and pounded them thin. This time I'm using chicken breasts. They are thick, I will slice them in half, like a butterfly cut. Of course, I'll trim all of the fat, I hate the taste and feel of cooked chicken fat.
depending on how much chicken you have, use your best guess for amounts of flour, breadcrumbs, eggs and milk - today I have 6 pieces of chicken ................
regular breadcrumbs and panko bread crumbs, combined
(you can save the unused portion in a plastic bag for next time so as not to waste the leftovers)
1 or 2 eggs, scrambled (not scrambled cooked eggs!!!)
milk
flour
salt
pepper
paprika
oil to coat fry pan about 1/4 to 1/2 inch
trim the fat from the chicken, season the bread crumb mixture with salt, pepper, paprika
dip the chicken in milk, then flour, then egg, then breadcrumbs, lay them on wax paper
heat a heavy fry pan, preferably cast iron with the oil on medium heat, test with a few breadcrumbs to see if the oil is ready for frying. when the crumbs begin to sizzle, oil is ready
fry the chicken until golden brown on both sides, make sure you don't over fry them, you don't want them to be dry and hard. when you are done frying the chicken, keep them warm in the oven covered with foil
for the bechamel sauce:
4 tablespoons butter
4 tablespoons flour
salt
pepper
2 cups milk (more or less depending on how thick you want it)
in a saucepan, melt the butter, add the flour, mix it well, like you are making a roux
add the milk slowly, do this on lower heat so the mixture doesn't burn
add salt and pepper to taste. I like my sauce thick, so i add smaller amounts of milk than most recipes state. you can make "sausage gravy" this way, by first frying your breakfast sausage into crumbles, then adding the rest of the ingredients. adding more pepper gives this recipe a kick. it's all about your taste.
sometimes I spruce the recipe up with onions and peppers. just saute the veggies, add to the mixture. when I do this, I add a little more milk so the sauce is not so thick. it all depends on what flavors you want for your chicken!
Tonight we'll have this with my husband's smashed baked potatoes:
red potatoes, baked until soft
take them out of the oven and smash them down into circles
season with olive oil, salt, pepper, parsely, paprika and rebake about 25 minutes until crispy. this is done in a 375 to 400 degree oven. oh my they are yummy!!!!!
Enjoy these recipes today!!!!! Let me know what you think!
Sunday, February 12, 2012
Baked Rigatoni
Good Sunday Morning to everyone!!! Well, it finally snowed, but alas, nothing really stuck. It snowed off and on all day yesterday, then quit and began again overnight. Since it's cold today, it's not melting. We have a little black ice, but the sun's coming out so it too will be gone.
Well, it's Sunday and that means cooking day. I have leftover meatballs and gravy, so I've decided to make some baked rigatoni. I just need ricotta and I'll be set. It's really easy to make. You take your leftover gravy, and if it's not enough add some canned tomato sauce or make a pomodoro sauce which I'll do since I really DO NOT have enough! To do this, start as if you were beginning a pomodoro sauce, then add your leftovers. Meanwhile, chop up your meatballs in a small dice and add to the gravy for flavor.
Pomodoro Sauce (tomato):
1 garlic clove (diced or sliced)
1 small onion diced
1 28oz can San Marzano tomatoes
olive oil
salt and pepper to taste
chopped flat leave parsley, about a handful
chopped basil, about 1/2 handful - 1/2 dozen leaves
In a heavy saucepan, saute the onion and garlic until softened. Add the tomatoes and other seasonings, cook on low to medium heat until the raw tomato taste is gone. The result will be a brighter red sauce since there is no meat. You can pour over any type of pasta or use as a base for other dishes. Enjoy!!!
Now, for the Baked Rigatoni
1 lb Rigatoni or Penne - your choice
left over meatballs or sausage or pork, any combination of all of them, diced small
1 lb Ricotta seasoned with:
salt
pepper
dried parsley 1 tblsp
dried basil 1 tsp
1 egg
1/2 cup Locatelli cheese (or pecorino romano) shredded or ground
- combine all ingredients in a bowl and mix well, set aside
tomato sauce to make "soupy"
8 oz (or more if you like) shredded Mozzarella cheese
1/2 cup Locatelli cheese, shredded or ground
Cook your gravy as described above or on other posts or use leftovers. Cook the Rigatoni until very al dente (hard, not soft, but too hard to eat as al dente on your plate). Drain the pasta. In a very large mixing bowl or large pot, mix the Rigatoni, Sauce, Ricotta and Mozzarella together well. The mixture should be "soupy". If its not, add more sauce. Transfer into a large baking pan such as Pyrex (13 x 9 works or larger). IT WOULD BE BEST TO SPRAY THE BAKING PAN WITH NON-STICK SPRAY FIRST OR COAT WITH OLIVE OIL. Bake at 350 degrees until it's bubbly and the top has "crunchies".
Do not worry if you've put too much gravy, believe me, you want this mixture "wet" not "dry" tasting. Save some of the gravy to put on top if it indeed comes out "dry". I like to top my portion with crushed red pepper and more Locatelli.
Enjoy!!!!!!!!!
Well, it's Sunday and that means cooking day. I have leftover meatballs and gravy, so I've decided to make some baked rigatoni. I just need ricotta and I'll be set. It's really easy to make. You take your leftover gravy, and if it's not enough add some canned tomato sauce or make a pomodoro sauce which I'll do since I really DO NOT have enough! To do this, start as if you were beginning a pomodoro sauce, then add your leftovers. Meanwhile, chop up your meatballs in a small dice and add to the gravy for flavor.
Pomodoro Sauce (tomato):
1 garlic clove (diced or sliced)
1 small onion diced
1 28oz can San Marzano tomatoes
olive oil
salt and pepper to taste
chopped flat leave parsley, about a handful
chopped basil, about 1/2 handful - 1/2 dozen leaves
In a heavy saucepan, saute the onion and garlic until softened. Add the tomatoes and other seasonings, cook on low to medium heat until the raw tomato taste is gone. The result will be a brighter red sauce since there is no meat. You can pour over any type of pasta or use as a base for other dishes. Enjoy!!!
Now, for the Baked Rigatoni
1 lb Rigatoni or Penne - your choice
left over meatballs or sausage or pork, any combination of all of them, diced small
1 lb Ricotta seasoned with:
salt
pepper
dried parsley 1 tblsp
dried basil 1 tsp
1 egg
1/2 cup Locatelli cheese (or pecorino romano) shredded or ground
- combine all ingredients in a bowl and mix well, set aside
tomato sauce to make "soupy"
8 oz (or more if you like) shredded Mozzarella cheese
1/2 cup Locatelli cheese, shredded or ground
Cook your gravy as described above or on other posts or use leftovers. Cook the Rigatoni until very al dente (hard, not soft, but too hard to eat as al dente on your plate). Drain the pasta. In a very large mixing bowl or large pot, mix the Rigatoni, Sauce, Ricotta and Mozzarella together well. The mixture should be "soupy". If its not, add more sauce. Transfer into a large baking pan such as Pyrex (13 x 9 works or larger). IT WOULD BE BEST TO SPRAY THE BAKING PAN WITH NON-STICK SPRAY FIRST OR COAT WITH OLIVE OIL. Bake at 350 degrees until it's bubbly and the top has "crunchies".
Do not worry if you've put too much gravy, believe me, you want this mixture "wet" not "dry" tasting. Save some of the gravy to put on top if it indeed comes out "dry". I like to top my portion with crushed red pepper and more Locatelli.
Enjoy!!!!!!!!!
Sunday, February 5, 2012
Superbowl Sunday
And, how are you spending it? I guess most folks will have a party, bring over family and friends, eat lots of food, drink some beers, and have a great time. Well, years ago, I used to do that. Maybe I'm getting old, or maybe I just like my Sundays' to be quiet. If the game came on earlier, I might actually have a party. The game comes on late here on the "right" coast and by 8pm I'm usually falling asleep in my "green chair". Oh well, I'm not really as boring as I sound!!!! My hubby and I had a great Friday together. I took the day off for a mental health break and enjoyed it tremendously. Remember those meatballs and gravy I made last week? Well, I made a lasagna and brought it to my girlfriend's house yesterday. She purred through the meal. I like that, as I've said before, I love to feed people and when they enjoy my food, it gives me great satisfaction.
So, speaking of food, I've been wanting turkey stew. Why? I have no idea. So, this morning, out of my freezer came Thanksgiving's leftover turkey and the stock I had made. It's in the pot now. I'll let it cook for awhile and when the meat is falling from the bones, I'll debone it all, throw it back in the pot and make the stew.
Basically, to make it, it's what you like more than what I do. I add celery, carrots, onions, salt, pepper and a bay leaf or two. I may even drop in some sage leaves depending on my mood. I probably won't add potatoes, we both like noodles and rice more. I'll add a little flour mixture to thicken it up. I cook the rice and/or noodles separate and add them when serving. This way you're not limited to what you want in your stew for a starch. You can also make pot pie with the leftovers and of course, it's a great lunch meal. That's kind of my plan. I love leftovers for lunch when I'm staying in the office. If I'm on the road, I make a sandwich so I can eat it easily. It's definitely cheaper than buying lunch.
Speaking of freezer, I found some bolognese sauce I had made awhile ago, that came out for dinners this week. Yummy! Next time I make it, I'll post the recipe.
So, now I'm just waiting for the turkey and watching endless pre-game shows on TV. There are some good college hoops games on and of course the puppy bowl comes on soon too. Have a great week everyone and hopefully next week won't be so boring on the cooking front!!!
So, speaking of food, I've been wanting turkey stew. Why? I have no idea. So, this morning, out of my freezer came Thanksgiving's leftover turkey and the stock I had made. It's in the pot now. I'll let it cook for awhile and when the meat is falling from the bones, I'll debone it all, throw it back in the pot and make the stew.
Basically, to make it, it's what you like more than what I do. I add celery, carrots, onions, salt, pepper and a bay leaf or two. I may even drop in some sage leaves depending on my mood. I probably won't add potatoes, we both like noodles and rice more. I'll add a little flour mixture to thicken it up. I cook the rice and/or noodles separate and add them when serving. This way you're not limited to what you want in your stew for a starch. You can also make pot pie with the leftovers and of course, it's a great lunch meal. That's kind of my plan. I love leftovers for lunch when I'm staying in the office. If I'm on the road, I make a sandwich so I can eat it easily. It's definitely cheaper than buying lunch.
Speaking of freezer, I found some bolognese sauce I had made awhile ago, that came out for dinners this week. Yummy! Next time I make it, I'll post the recipe.
So, now I'm just waiting for the turkey and watching endless pre-game shows on TV. There are some good college hoops games on and of course the puppy bowl comes on soon too. Have a great week everyone and hopefully next week won't be so boring on the cooking front!!!
Sunday, January 29, 2012
"Gravy" and Homemade Gnocchi
Good Morning Everyone!
Well, it's Sunday and it's cooking day! I've decided I am going to make gravy today. I found some really nice country style pork ribs with lots of dark meat. Between the meatballs and the pork ribs, it's going to be a yummy gravy! Now, here's the problem, I don't measure anything when I'm making it. I learned as a child with my grandmother. It was a conversation like this:
Nanna: hand me the salt, now watch
Shell: handed the salt and watched
Nanna: hand me the pepper, now watch
Shell: handed the pepper and watched
Nanna: chop the parsley, 2 handfuls
Shell: chopped the parsley
Nanna: peel the garlic and crush it
Shell: how many?
Nanna: let me see them, ok, give me 3
Ok, so you can imagine what it was like in the kitchen, I watched and learned. I will attempt to tell you how to make a good gravy and please don't be mad if I don't give you exact measurements! Gravy is all about your taste. However, the key is using quality tomatoes. I use San Marzano tomatoes. My hubby bought me 2 cases of imported ones for Christmas. They are called La Bella and you can find them in specialty Italian shops. They are not acidic and make an excellent gravy. If you find your gravy is acidic, just add a little sugar to balance out the acid, not too much though! Unless you like it sweet. Oh, I forgot "gravy = tomato sauce". Remember, I'm from South Philly and that's what we call it!
Here we go:
Brown your meat first whether it be sausage, a piece of pork, a piece of beef, meatballs, or any combination of all
Drain most of the oil from the pan, keep about 2 tablespoons.
Add 1 can of tomato paste, the small little cans, stir lifting all of the browned goodness from the bottom. The key is when the paste gets "black", it's done.
In another pot, depending on how much you are making, which size you use, remember, you need to add the meat and be able to stir. For this size a 6 to 8 quart pot will work.
Add about 2 tablespoons of olive oil
1 large chopped onion (small chop) medium onion for a smaller gravy
1 or 2 cloves of garlic, chopped fine (depends on your taste buds)
saute until softened (the onion will basically melt by the end)
Add 3 (28oz) cans crushed tomatoes - NOT the ones in a heavy sauce, just plain crushed tomatoes, unseasoned. You can also use whole tomatoes. If you do, you must crush them in a bowl first or if you don't want to use your hands, put them in a blender until crushed.
Add about 1/2 dozen basil leaves ripped into pieces. If you don't have fresh basil, use about a tablespoon of dried
Add about a handful of fresh, chopped, flat leaf parsley. If you don't have fresh, use about 2 tablespoons of dried
Salt and Pepper to taste
Let this begin to simmer, add in your tomato paste mixture
Simmer for about a 1/2 hour
Add your meat to the gravy and any juices from the dish
Simmer on medium low heat for about 2 or 3 hours. The meat must be cooked fully.
My grandmother used to say, "the gravy's done when the oil rises to the top". However, that's not entirely true because the oil will rise after about an hour. So, keep stirring (from the bottom so it doesn't stick), keep the sauce on medium-low, stir the oil back in and when the sauce has a little darker look and you don't taste raw tomato, then it's done!
I need to explain the need for tomato paste and "how many cans you gonna make" meaning.......Tomato paste gives the gravy body, makes it thick. If you use more than 3 cans, like 4 or 5 to make a big gravy, you'll need 2 cans of paste. As a kid, when discussing making gravy, the question always was "how many cans??" Funny how we knew exactly what that meant! If you want a really thick gravy, use more paste. If you want a thinner gravy or no thickness at all (like in Italy), do not use any. Just use some of the tomatoes to sop up the browned meat goodness in that pan. Please keep in mind, this is not a gravy from Italy, it's rather a morphed gravy from the immigrants who settled here. They used the items that were available in America and made the style we know today.
And, for a little insight into Italian Americans in South Philly, most people only like their "mother's or grandmother's" gravy, no one else's! It's a family thing, a specific taste you grew up with as a child. My favorite is what I've taught you above, it's the Bilotta family recipe. Now, please don't get the idea that all of the descendants of the Bilotta family can make this gravy yummy.....to the contrary. I had some Aunts and Cousins who could cook and some that couldn't, including my mother. Her gravy was not "nanny's", trust me!!!!! She could make other things, just not that.
When I make this gravy, each and every time, I go back to my childhood of those fun days in the kitchen. Nanny and I used to laugh and laugh. We had so much fun in the kitchen. She taught me how to cook, bake (not that I bake anymore), clean and how to use every pot in the kitchen! Well, that lesson I learned how to clean as I go. Oh, what a mess I'd have to clean up! But, the lessons learned were well worth the effort of cleaning the kitchen as a youngster. I guess you're wondering how old I was when I began the learning process??? I was 8. Yes, 8 years old. The life lessons learned were priceless and are carried with me until this day.
Ok folks, enjoy!!!!! I'll be making meatballs too and probably homemade gnocchi. The meatball recipe, I have no idea how to tell you how much of anything since I don't measure. But, I can give you the gnocchi recipe. Here it is:
4 large Idaho potatoes (about 2 1/4 pounds)
salt
2 large eggs
dash of white pepper
3 cups all purpose flour, as needed
boil the potatoes until fork tender, about 40 mins. remove from the water, let stand until cool to enough to handle, but not cold. The hotter they are, the fluffier they will be through the ricer. Peel the skins and rice the potatoes. Spread them out in a thin layer to expose enough of their surface to the air.
On your work surface, preferably a cool one, gather your potatoes into a well. Beat the eggs, salt and pepper and pour into the well. Work the potatoes and eggs together with both hands, gradually adding as much flour as necessary to form a firm, but moist dough. Stop frequently as you mix to scrape up the dough that sticks to the work surface, your hands, and reincorporate into the dough.
NOTE: forming the dough should not take more than 10 minutes from start to end!!!!! The longer the work your dough, the more flour you'll need, the heavier the gnocchi will be. As you work the dough, dust it and your hands and the work surface LIGHTLY with flour as soon as the dough begins to feel sticky.
Cut your dough into equal portions (about 6), sprinkle each portion with a touch of flour. Roll the dough in your hands into a rope about 1 inch thick, then cup the rope into approx 1 inch pieces. You can make them smaller if you'd like, or larger. Again, it's all about taste buds! Put the formed pieces on a lightly floured cookie sheet. You can make as much as you want for a meal OR all of them. If you decide to do all of the dough at once, you must freeze them individually. This can be tough if your freezer will not accommodate a cookie sheet.
What I do is make enough for a meal, then lightly flour the remaining portions and freeze them. I use freezer bags. When you want them again, just take your portions out of the freezer, take them out of the bag immediately, place on a lightly floured surface to thaw. Then make your ropes, cut and cook!
Ok folks, all of this typing is making me hungry! Time for breakfast!! Enjoy and please let me know how everything turns out!!!!!
Well, it's Sunday and it's cooking day! I've decided I am going to make gravy today. I found some really nice country style pork ribs with lots of dark meat. Between the meatballs and the pork ribs, it's going to be a yummy gravy! Now, here's the problem, I don't measure anything when I'm making it. I learned as a child with my grandmother. It was a conversation like this:
Nanna: hand me the salt, now watch
Shell: handed the salt and watched
Nanna: hand me the pepper, now watch
Shell: handed the pepper and watched
Nanna: chop the parsley, 2 handfuls
Shell: chopped the parsley
Nanna: peel the garlic and crush it
Shell: how many?
Nanna: let me see them, ok, give me 3
Ok, so you can imagine what it was like in the kitchen, I watched and learned. I will attempt to tell you how to make a good gravy and please don't be mad if I don't give you exact measurements! Gravy is all about your taste. However, the key is using quality tomatoes. I use San Marzano tomatoes. My hubby bought me 2 cases of imported ones for Christmas. They are called La Bella and you can find them in specialty Italian shops. They are not acidic and make an excellent gravy. If you find your gravy is acidic, just add a little sugar to balance out the acid, not too much though! Unless you like it sweet. Oh, I forgot "gravy = tomato sauce". Remember, I'm from South Philly and that's what we call it!
Here we go:
Brown your meat first whether it be sausage, a piece of pork, a piece of beef, meatballs, or any combination of all
Drain most of the oil from the pan, keep about 2 tablespoons.
Add 1 can of tomato paste, the small little cans, stir lifting all of the browned goodness from the bottom. The key is when the paste gets "black", it's done.
In another pot, depending on how much you are making, which size you use, remember, you need to add the meat and be able to stir. For this size a 6 to 8 quart pot will work.
Add about 2 tablespoons of olive oil
1 large chopped onion (small chop) medium onion for a smaller gravy
1 or 2 cloves of garlic, chopped fine (depends on your taste buds)
saute until softened (the onion will basically melt by the end)
Add 3 (28oz) cans crushed tomatoes - NOT the ones in a heavy sauce, just plain crushed tomatoes, unseasoned. You can also use whole tomatoes. If you do, you must crush them in a bowl first or if you don't want to use your hands, put them in a blender until crushed.
Add about 1/2 dozen basil leaves ripped into pieces. If you don't have fresh basil, use about a tablespoon of dried
Add about a handful of fresh, chopped, flat leaf parsley. If you don't have fresh, use about 2 tablespoons of dried
Salt and Pepper to taste
Let this begin to simmer, add in your tomato paste mixture
Simmer for about a 1/2 hour
Add your meat to the gravy and any juices from the dish
Simmer on medium low heat for about 2 or 3 hours. The meat must be cooked fully.
My grandmother used to say, "the gravy's done when the oil rises to the top". However, that's not entirely true because the oil will rise after about an hour. So, keep stirring (from the bottom so it doesn't stick), keep the sauce on medium-low, stir the oil back in and when the sauce has a little darker look and you don't taste raw tomato, then it's done!
I need to explain the need for tomato paste and "how many cans you gonna make" meaning.......Tomato paste gives the gravy body, makes it thick. If you use more than 3 cans, like 4 or 5 to make a big gravy, you'll need 2 cans of paste. As a kid, when discussing making gravy, the question always was "how many cans??" Funny how we knew exactly what that meant! If you want a really thick gravy, use more paste. If you want a thinner gravy or no thickness at all (like in Italy), do not use any. Just use some of the tomatoes to sop up the browned meat goodness in that pan. Please keep in mind, this is not a gravy from Italy, it's rather a morphed gravy from the immigrants who settled here. They used the items that were available in America and made the style we know today.
And, for a little insight into Italian Americans in South Philly, most people only like their "mother's or grandmother's" gravy, no one else's! It's a family thing, a specific taste you grew up with as a child. My favorite is what I've taught you above, it's the Bilotta family recipe. Now, please don't get the idea that all of the descendants of the Bilotta family can make this gravy yummy.....to the contrary. I had some Aunts and Cousins who could cook and some that couldn't, including my mother. Her gravy was not "nanny's", trust me!!!!! She could make other things, just not that.
When I make this gravy, each and every time, I go back to my childhood of those fun days in the kitchen. Nanny and I used to laugh and laugh. We had so much fun in the kitchen. She taught me how to cook, bake (not that I bake anymore), clean and how to use every pot in the kitchen! Well, that lesson I learned how to clean as I go. Oh, what a mess I'd have to clean up! But, the lessons learned were well worth the effort of cleaning the kitchen as a youngster. I guess you're wondering how old I was when I began the learning process??? I was 8. Yes, 8 years old. The life lessons learned were priceless and are carried with me until this day.
Ok folks, enjoy!!!!! I'll be making meatballs too and probably homemade gnocchi. The meatball recipe, I have no idea how to tell you how much of anything since I don't measure. But, I can give you the gnocchi recipe. Here it is:
4 large Idaho potatoes (about 2 1/4 pounds)
salt
2 large eggs
dash of white pepper
3 cups all purpose flour, as needed
boil the potatoes until fork tender, about 40 mins. remove from the water, let stand until cool to enough to handle, but not cold. The hotter they are, the fluffier they will be through the ricer. Peel the skins and rice the potatoes. Spread them out in a thin layer to expose enough of their surface to the air.
On your work surface, preferably a cool one, gather your potatoes into a well. Beat the eggs, salt and pepper and pour into the well. Work the potatoes and eggs together with both hands, gradually adding as much flour as necessary to form a firm, but moist dough. Stop frequently as you mix to scrape up the dough that sticks to the work surface, your hands, and reincorporate into the dough.
NOTE: forming the dough should not take more than 10 minutes from start to end!!!!! The longer the work your dough, the more flour you'll need, the heavier the gnocchi will be. As you work the dough, dust it and your hands and the work surface LIGHTLY with flour as soon as the dough begins to feel sticky.
Cut your dough into equal portions (about 6), sprinkle each portion with a touch of flour. Roll the dough in your hands into a rope about 1 inch thick, then cup the rope into approx 1 inch pieces. You can make them smaller if you'd like, or larger. Again, it's all about taste buds! Put the formed pieces on a lightly floured cookie sheet. You can make as much as you want for a meal OR all of them. If you decide to do all of the dough at once, you must freeze them individually. This can be tough if your freezer will not accommodate a cookie sheet.
What I do is make enough for a meal, then lightly flour the remaining portions and freeze them. I use freezer bags. When you want them again, just take your portions out of the freezer, take them out of the bag immediately, place on a lightly floured surface to thaw. Then make your ropes, cut and cook!
Ok folks, all of this typing is making me hungry! Time for breakfast!! Enjoy and please let me know how everything turns out!!!!!
Friday, January 27, 2012
Good Morning and Happy Friday!
I've been thinking about what to cook this weekend and have decided it's time to make gravy again. Gravy meaning sauce. You see, I'm from Philly and here we call spaghetti sauce, gravy. Ok, so that being said, it's time. Once you make gravy, no matter how much you make, it's the same amount of work. So, what I do is make a lot so I have it for other meals. It freezes well, so no problem there. I also make my own pasta. Not all the shapes out there, just linguini, tagliatelle, papardelle, gnocchi, spaghetti. I have an old fashioned manual pasta machine and a quitarra. I love to make it, for me, it's fun and relaxing. (ok, you can say it, I know I'm weird!!) I even have a wooden drying rack for the "strings". I don't make any of the tubular pasta, no need. Boxed is fine. The best part of homemades is the taste and freshness. If I do make them, I will definitely post the recipe. Homemade gnocchi are the absolute best though! If made right, they are light and have a great taste. The ones you can buy in the stores "sink", another words, too heavy. This means the dough is worked too much and has too much flour. I'll explain when I post the recipe.
For now, it's time to finish my second cup of coffee, gather my lunch together and get ready for work. I have a long day ahead of me and need a haircut desparately! I'll be back to the blog this weekend. See you soon!!!
I've been thinking about what to cook this weekend and have decided it's time to make gravy again. Gravy meaning sauce. You see, I'm from Philly and here we call spaghetti sauce, gravy. Ok, so that being said, it's time. Once you make gravy, no matter how much you make, it's the same amount of work. So, what I do is make a lot so I have it for other meals. It freezes well, so no problem there. I also make my own pasta. Not all the shapes out there, just linguini, tagliatelle, papardelle, gnocchi, spaghetti. I have an old fashioned manual pasta machine and a quitarra. I love to make it, for me, it's fun and relaxing. (ok, you can say it, I know I'm weird!!) I even have a wooden drying rack for the "strings". I don't make any of the tubular pasta, no need. Boxed is fine. The best part of homemades is the taste and freshness. If I do make them, I will definitely post the recipe. Homemade gnocchi are the absolute best though! If made right, they are light and have a great taste. The ones you can buy in the stores "sink", another words, too heavy. This means the dough is worked too much and has too much flour. I'll explain when I post the recipe.
For now, it's time to finish my second cup of coffee, gather my lunch together and get ready for work. I have a long day ahead of me and need a haircut desparately! I'll be back to the blog this weekend. See you soon!!!
Sunday, January 22, 2012
For those of you who follow me on Facebook, it's that time again: Sunday's menu! Today it's Italian Pot Roast and what I call Smothered Chicken. Here are the recipes. They are easy to prepare and basically you don't have to "watch" these cook.
Italian Pot Roast
Seasoning Rub:
salt
pepper
sage
rosemary
2 to 3 tablespoons olive oil (enough to coat the bottom of the pot)
3 lb chuck roast or shoulder (cheap meat as I call it)
1 1/2 cups red wine
2 onions (medium to large)
2 celery stalks
2 carrots
28 oz can chopped tomatoes
2 large cloves garlic
Make your seasoning rub. If you use dried sage and rosemary, be careful of the amounts because they are stronger tasting than fresh. I use fresh sage and rosemary, chopped fine. Mix it well.
Using a heavy pot, min 6 quarts, heat the oil over medium high heat. Pat the meat dry. Rub your meat, all sides. When the oil is hot, sear your meat on all sides. After a good crusting, take the meat out, place it on a plate. If you haven't done so yet, slice your onions, dice your carrots and celery, chop your garlic. While doing this turn down the oil so it will not burn. When you're done, turn up the oil until hot again. If you've done it while the meat has been searing or beforehand, then add the onions to the oil. Stir them, they'll start to soften and the little bits of meat sear on the bottom will come up. Then add the celery carrots and garlic. Stir until the veggies begin to soften, then add your wine and tomatoes. Bring this to a boil and boil off the taste of alcohol, between 5 to 10 mins. Then put in your meat and the juices from the dish, bring to a boil again. Once boiling, reduce heat to medium low, cover and put on the back burner for about 3 to 4 hours or until the meat is fork tender. At the end of cooking, if you need a little salt for the flavor to pop, add some - but only at the end. You can also bake it on 300 if you want, although I've never tried that. I plan to serve this with rice, but mashed potatoes would work, or egg noodles too. Enjoy!!!!!
Smothered Chicken
Chicken Thighs or Legs or Backs or Wings (anything with a bone)
salt
pepper
paprika
2 tablespoons oil (any kind)
1 medium onion diced
1 stalk celery, sliced thin
1 can cream of mushroom soup
1 cup milk
Pat the chicken dry, then season both sides with salt, pepper, paprika. Heat the oil in a heavy frying pan (I use my "black" fry pan - cast iron) and brown the chicken on both sides. While this is browning, dice the onion and slice the celery thin. After the chicken is browned on both sides, add the celery and onion to the pan. Scatter it around for a bit, letting the onion get the flavors of the oil from the browning chicken. Add the mushroom soup and milk. Mix well in the pan. When it starts to boil, lower the heat to medium low, spoon some mixture over the chicken for good flavoring, cover and cook until the chicken is done approximately an hour for meaty thighs. For me, if the meat isn't moving away from the bone, I use a meat thermometer to test. Boned chicken is done at 180 degrees. Enjoy!!!!!
I hope you like these two recipes, let me know! Thank you for reading this post!
Italian Pot Roast
Seasoning Rub:
salt
pepper
sage
rosemary
2 to 3 tablespoons olive oil (enough to coat the bottom of the pot)
3 lb chuck roast or shoulder (cheap meat as I call it)
1 1/2 cups red wine
2 onions (medium to large)
2 celery stalks
2 carrots
28 oz can chopped tomatoes
2 large cloves garlic
Make your seasoning rub. If you use dried sage and rosemary, be careful of the amounts because they are stronger tasting than fresh. I use fresh sage and rosemary, chopped fine. Mix it well.
Using a heavy pot, min 6 quarts, heat the oil over medium high heat. Pat the meat dry. Rub your meat, all sides. When the oil is hot, sear your meat on all sides. After a good crusting, take the meat out, place it on a plate. If you haven't done so yet, slice your onions, dice your carrots and celery, chop your garlic. While doing this turn down the oil so it will not burn. When you're done, turn up the oil until hot again. If you've done it while the meat has been searing or beforehand, then add the onions to the oil. Stir them, they'll start to soften and the little bits of meat sear on the bottom will come up. Then add the celery carrots and garlic. Stir until the veggies begin to soften, then add your wine and tomatoes. Bring this to a boil and boil off the taste of alcohol, between 5 to 10 mins. Then put in your meat and the juices from the dish, bring to a boil again. Once boiling, reduce heat to medium low, cover and put on the back burner for about 3 to 4 hours or until the meat is fork tender. At the end of cooking, if you need a little salt for the flavor to pop, add some - but only at the end. You can also bake it on 300 if you want, although I've never tried that. I plan to serve this with rice, but mashed potatoes would work, or egg noodles too. Enjoy!!!!!
Smothered Chicken
Chicken Thighs or Legs or Backs or Wings (anything with a bone)
salt
pepper
paprika
2 tablespoons oil (any kind)
1 medium onion diced
1 stalk celery, sliced thin
1 can cream of mushroom soup
1 cup milk
Pat the chicken dry, then season both sides with salt, pepper, paprika. Heat the oil in a heavy frying pan (I use my "black" fry pan - cast iron) and brown the chicken on both sides. While this is browning, dice the onion and slice the celery thin. After the chicken is browned on both sides, add the celery and onion to the pan. Scatter it around for a bit, letting the onion get the flavors of the oil from the browning chicken. Add the mushroom soup and milk. Mix well in the pan. When it starts to boil, lower the heat to medium low, spoon some mixture over the chicken for good flavoring, cover and cook until the chicken is done approximately an hour for meaty thighs. For me, if the meat isn't moving away from the bone, I use a meat thermometer to test. Boned chicken is done at 180 degrees. Enjoy!!!!!
I hope you like these two recipes, let me know! Thank you for reading this post!
Saturday, January 21, 2012
continuation...........
Cup #2 is almost done. My wonderful hubby is now making breakfast. If he has a specialty, that's it. He's learning to cook and makes a mean Swiss Steak along with fabulous hamburgers, Chicken Paprikash and baked pierogies. I love it when he cooks, makes me feel so good. And, he's told me to leave him out of this. I can't, period. I do like to help, but don't want to get in the way. Speaking of which, when I have company, I always feel bad when people want to help and I say no. I just enjoy their company with me in the kitchen. The kitchen is a working kitchen, like a galley kitchen with 2 entrances. So, since I feel bad, I find something they can do like chopping onions or other veggies, stirring the pot while I clean up, or just something else. I have fun when I'm in the kitchen, sometimes I wonder why? I guess it's because growing up, I learned to cook from my grandmother and a lot of my best memories are when we were cooking or baking. I can tell some stories and probably one day I will. I'll stop here for now and think about what great stories to tell AND what I'm going to make this weekend that I can share with you.
It's snowing! Time for comfort food!!!
Finally, winter is here. I love the snow, especially on saturdays. It's snowed about 3 inches overnight, began to sleet, now snowing again. It's supposed to turn to rain later today, but I hope it doesn't. Today will be a good day to make some homemade chicken soup or some other comfort, feel good and warm, food.
I plan to use this blog to post about cooking. So many of us work full-time and don't have time to make wonderful meals for our families. So, I cook on the weekends. I do post my menus to facebook, and so many folks have asked for recipes. Let's face it, I'm Italian and grew up learning to cook from my granmother, Nanna, and she just "showed" me how to do it. I don't measure. But, I try to estimate so when I give out my recipes, the food will come out good.
So, since I haven't decided on this weekend's cooking ventures yet, I'll be back. I need a second cup of coffee right now. Stay tuned!
Oh, one thing I forgot to mention, Lidia Bastianich is my idol. I watch her shows, then say to my husband, I'm going in to make that and I do! I have her cookbooks, been to Eataly in NY and 3 of her restaurants. A couple of months ago she was in Trenton for a show and we went. I got to meet her in person and shake her hand! I was a 52 yr old kid!!!!!
Ok, enough for now, time for cup #2.
I plan to use this blog to post about cooking. So many of us work full-time and don't have time to make wonderful meals for our families. So, I cook on the weekends. I do post my menus to facebook, and so many folks have asked for recipes. Let's face it, I'm Italian and grew up learning to cook from my granmother, Nanna, and she just "showed" me how to do it. I don't measure. But, I try to estimate so when I give out my recipes, the food will come out good.
So, since I haven't decided on this weekend's cooking ventures yet, I'll be back. I need a second cup of coffee right now. Stay tuned!
Oh, one thing I forgot to mention, Lidia Bastianich is my idol. I watch her shows, then say to my husband, I'm going in to make that and I do! I have her cookbooks, been to Eataly in NY and 3 of her restaurants. A couple of months ago she was in Trenton for a show and we went. I got to meet her in person and shake her hand! I was a 52 yr old kid!!!!!
Ok, enough for now, time for cup #2.
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