Tag Archives: Garlic

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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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.

Won Tons

17 Sep

Won Tons

All summer I have been craving Asian food so I have been trying new recipes.

Won Tons are one of my favorites.

This is a simple recipe  that I changed just a little.

One package of Nasoya WonTon Wrappers

One pound of ground chicken, pork or shrimp

Two tablespoons scallions

One small clove of garlic

One tablespoon fresh ginger. Only use fresh.

One tablespoon sesame oil

One tablespoon soy sauce

One egg

1/2 teaspoon black pepper

1/4 teaspoon salt

Two diced scallions for garnish

Place the ginger, garlic and salt in the processor and pulse till chopped well.

Add the diced scallions, egg, soy sauce, sesame oil, salt and pepper.

Mix well

Add to the ground chicken and mix well again.

Lay out all the won tons and place one teaspoon of filling on each.

Wet the edges of the won ton with water, make a triangle and seal it well

Take the two corners of the triangle and seal them together.

Bring two cups of broth to a boil and add ten wontons.

Cook about 5 minutes then let it simmer for 2 more minutes.

The chicken inside the won ton has to cook

Place some pea pods in a bowl and place the won tons with some broth

Garnish with another tablespoon of diced scallion

I freeze these on a cookie sheet than put them in freezer bags to store in the freezer for a very fast and easy soup.

 

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

 

Salsa Verde

25 Aug

Salsa Verde

6 tomatillas, cut in half

1 large onion cut into quarters

3 cloves garlic

2 tablespoons olive oil

1 to 2 jalapenos depending how hot you want it. Cut the stem off and take the seeds out.

juice of one large lime

1/2 cup cilantro

1/2 cup parsley

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 teaspoon turmeric

1/2 teaspoon salt

3 scallions

Take the husks off the tomatilla and wash the sticky film off .

Dry well and slice in half

Place the oil in a roasting pan

Place the tomatilla skin side up.

Add the onions, garlic and jalapenos

Roast till the skins on the tomatilla starts to blister and turn dark

Put everything in the food processor including the oil

Add everything else and pulse till chunky

This is delicious with tacos, chicken, steak, fish or just chips.

Green Beans in Dijon Dressing

14 Jul

green beans in Dijon dressing

Go buy Saveur Magazine.

It has the best recipes.

This is basically their recipe.

One pound of trimmed green beans

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons whole grain Dijon mustard

One minced shallot or 1/2 small onion with one clove of minced garlic

1/2 diced red pepper

Place the beans in a pot of salted water for about a minute.

Strain the water.

You want the beans crunchy

Mix the oil, mustard, vinegar and shallots

Add to the beans and add the red pepper for garnish

This is a typical Saveur recipe because it is easy, fast and delicious.

I served it with fresh fish.

 

Broccoli Rabe, White Beans, Garlic, Sausage, and Fried eggs

4 May

unnamed unnamed1

This was a great leftover meal that turned into one of my favorites.

Now I make all the ingredients just to eat it.

4 cloves of garlic

8 tablespoons of olive oil

One 16 ounce bag of frozen broccoli rabe, defrosted and squeezed dry.

One can of drained small white kidney beans

3/4 teaspoon salt

1/2 teaspoon crushed red pepper

One pound of crumbled sausage

Two fried eggs for every serving

Dash of hot sauce

Heat the oil

Add the garlic and cook till slightly brown

Add the broccoli rabe, salt and pepper.

Cook for about five minutes.

Add the beans and cook till all the liquid is almost evaporated.

Take off the heat and adjust your salt.

In another pan crumble the sausage and cook till brown and well done.

Drain on a paper towel.

In the same frying pan fry two eggs. I like mine flipped over to really cook the whites.

Place four heaping tablespoons  of the bean and broccoli mixture in a bowl

Add three to four tablespoons of crumbled sausage

Top with the two fried eggs

Drizzle some hot sauce if you like.

I felt so healthy after I ate this.

I rewarded myself with peanut M&Ms.