Tag Archives: butter

Bolognese Sauce

26 Oct

Bolognese

My husband loved this and would eat bowls of the sauce before I put it over the pasta.

2 Tablespoons butter

6 Tablespoons olive oil

6 ounces finely chopped pancetta

2 chopped large onions

3 chopped carrots

2 stalks chopped celery

3 cloves chopped garlic

1/2 teaspoon red pepper

One cup chopped parsley.

One pound lean ground beef

Two pounds ground veal

One pound ground pork or chopped leftover pulled pork

2 cups red wine

2 -28 ounces can chunky Pastene tomatoes

One small can of tomato paste

Rinse out each can with a little water and add to the pot

3 teaspoons beef bouillon powder

10  basil leaves

2 cups half and half

One tablespoon butter

Melt the oil and butter

Add the pancetta

Cook till the pancetta is brown and rendered

Add the onion and garlic for one minute

Add the carrots, celery and red pepper

Cook on medium heat till everything is soft

Add all the meat and cook till it is cooked

Take out of the pan and add the wine to the pan

Reduce till the alcohol is cooked off and  is reduced at least by half

Make sure you stir the bottom to remove all the tasty little meat pieces.

Add the paste and 1/2 can water. Stir.

Add the tomatoes and stir.

Add all the meat, vegetables, parsley, beef bouillon and basil.

Stir well and let this all simmer for about two hours.

Stir often

Taste for more salt

When the sauce has thickened add the 1/2 and 1/2 and butter

Keep on low till the pasta is cooked

I do make fresh pasta for this sauce because it deserves it.

I deserve fresh pasta…..and so much more.

If you don’t have time to make fresh, go and buy the refrigerated pasta. Its pretty good.

Serve with grated Romano cheese, Italian bread and a glass of red wine.

I use the food processor to chop all the vegetables because they should be very fine. It saves a ton of time.

This sauce freezes well.

This is enough for eight good eaters.

 

 

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Breakfast Sandwich

6 Oct

Breakfast Sandwich

This is one of my favorite breakfast sandwiches and I have to be honest I can eat them all day.

Two sliced, toasted and buttered bialeys

One avocado, 1/2 on each sandwich

Two paper-thin slices of red onion

Two Handfuls of arugula

Two thin slices of tomato

Four perfectly fried eggs. Make sure the yolk is still runny.

Four slices of crisp bacon

Salt and pepper

As much Franks Red Hot sauce as you like

This makes two sandwiches

Start with the toasted bialey

Butter  the inside of each bialey

Layer 1/2 of the avocado on top and smash down to form a flat surface

Place the onion slice, tomato slice, one handful of the arugula and  two slices of bacon on the avocado

Gently place the two fried eggs on top

Season with salt and pepper and if you want more spice add the Franks hot sauce.

Franks is a staple in my house. I think my kids would drink it if I let them.

This recipe makes two sandwiches because whenever I sit down to eat someone appears to eat mine.

The other day I did eat two, felt too full,  guilty but very satisfied.

A slice of cheese makes this sandwich decadent.

Roasted Tomato Soup

1 Oct

Roasted Tomato Soup IMG_2701

I tried to make my Moms tomato soup and it didn’t taste the same so I went hunting for another recipe.

Tyler Florence always has great recipes.

He cooks a lot like my Mom but I liked this recipe better than hers.

Sorry Mom.

I changed a couple of things but the basic recipe is the same.

This soup is delicious but requires a little time

It is well worth it.

Roasting the vegetables brings out so much flavor but make sure you make extra because I can eat the entire pan before the soup is made.

Get your big pizza pan out and fill it with cut tomatoes.

I used a mixture of grape, plum and garden big boy tomatoes.

Use whatever you have.

I had about 12 tomatoes and two baskets of grape tomatoes.

Two chopped big onions

Ten cloves of garlic

1/2 cup olive oil

1 1/2 teaspoon salt and 3/4 teaspoon black pepper

One teaspoon sugar

Mix everything together and roast at 450 degrees till you see a char on the vegetables. This takes about 35 to 40 minutes.

Pour everything into a pot

Add 32 ounces of chicken stock

2 bay leaves

4 tablespoons butter

Let everything come to a boil then let it simmer till it is reduced slightly.

This is just to evaporate some of the water from the tomatoes.

Put everything in batches in the food processor then strain

You should have a creamy soup.

Add 1/2 cup fresh chopped basil. Only use fresh.

One cup of half and half.

Adjust the salt and pepper

Serve this with a big steak and cheese grinder.

Garnish with a dollop of whipped cream.

Don’t say, ‘yuck’. It is delicious.

You can also add roasted whole tomatoes on the stem, sliced jalapeno or croutons.

Take the bay leaf out before you puree the soup.

Brownies with Salted Caramel

2 Sep

Fudge caramel brownies

This is the best dessert ever.

One family size package of brownie mix.

One cup chocolate chips

1 1/2 bags of caramel candy, about 14 ounces

One can of sweetened condensed milk, 14 ounces

One teaspoon corse sea salt

Spray the bottom of a 9×9  deep pan.

Preheat the oven to 350 degrees

Prepare the brownie mix according to the package directions

Add the chocolate chips

Pour 2/3 of the batter into the pan and bake for 12 minutes.

Put the caramel and condensed milk into a saucepan and slowly cook till everything is melted and you have a creamy caramel sauce.

Stir this often.

This is so good but don’t eat it yet.

Pour this sauce over the warm brownie layer.

Sprinkle the salt over the caramel layer but save 1/4 teaspoon for the top of the next brownie layer

Add the rest of the brownie mix on top of the caramel.

Add the remainder of the salt on top of the brownie mixture.

Bake for about another 40 minutes but always check to see if they are done.

I feel the top of the brownie.

It should be firm and the brownie should start pulling away from the sides of the pan.

Do not overbake them or else they will be dry

These are very rich so serve them with whipped cream or ice cream to put them over the top.

 

 

Steamed Clams

26 Aug

Steamed Clams

This is another flash from my past.

We used to dig clams in Narragansett Bay and my Mom would steam them for dinner.

It was such a feast.

In a big pot melt one stick of butter

Add one big chopped onion

2 stalks of chopped celery

3 cloves of garlic

Saute till soft

Add six dozen washed clams

Add two cups of chicken stock

One rounded teaspoon of corse ground black pepper

Put the cover on the pot and bring to a boil

Steam till the clams are open.

Do not eat any clams if they don’t open

Stir the clams so all the broth gets into each clam

Serve in bowls with a cup of broth and a small dish of melted butter

Don’t forget the chunk of crusty Italian bread to dunk into the broth.

Save the broth.

Strain it and freeze it to make chowder.

Wash the shells and dry them.

Give the grandchildren washable magic markers and they will color the shells for hours

Very nice outdoor activity

 

Zucchini Flower pancakes

24 Aug

Zucchini pancakes

This is another recipe from my Mom.

My Dad had a huge garden and he used everything.

When we saw the orange zucchini flower bloom we were so excited.

We would carefully pick them, my Mom would gently wash them and leave them on a towel to dry.

She never measured anything so I had to figure the recipe out .

10 to 12 zucchini blossoms cut into 1/4 inch slices

One large diced onion

3 tablespoons butter

3/4 teaspoon coarse ground black pepper

1/2 teaspoon salt

1 1/2 cups flour

One egg

3/4 cup milk

2 rounded teaspoons baking powder

Melt butter

Saute onion till soft

Set aside

In a bowl, mix the egg with the milk

Add the flour, baking powder, salt and pepper

Add the flowers and onion with all the butter

This should be the consistency of pancake batter

If it is too loose add more flour

If it is too thick, add more milk

Melt another tablespoon of butter in a non stick pan or griddle

Just like regular pancakes, heat the griddle to medium high.

Drop a heaping tablespoon of batter on the griddle and wait for the bubbles to pop

Then turn over for a minute, just to cook the other side.

Season with some kosher salt.

These are great plain or dip them in sour cream or any other dipping sauce you like.

 

 

Baked Striped Sea Bass

7 Jul

Striped Baked Bass

OMG this was so good.

My neighbor Jason captains a fishing boat and he gave me two huge striped sea bass fillets.

His boat is the Pamela May out of Narragansett, R.I.

Fresh fish is the best and Jason cleans it for you.

Charter this boat and you will be so happy at supper time.

One striper fillet – can usually feed 4, or 3 of my people

Drizzle the pan with olive oil and lemon juice

Rub the entire fish with the juice of one lemon

Save the lemon for later.

Sprinkle with garlic powder, salt and black pepper.

Put eight pats of butter on top of the fish, about one half of a stick

Bake in a preheated 375 degree oven with the lemon halves for 15 to 20 minutes or until flaky.

I served this on a bed of garlic spinach

Put the baked lemons on the fish for anyone who wants more.

Thank you Captain Jason!