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!!!!!
Enjoying Life!
Sunday, February 26, 2012
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!!!
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