Tag Archives: parsley

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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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.

Chopped Vegetable salad

30 Mar

Chopped Vegetable Salad

Every so often I get tired of lettuce as a salad.

Tonight I just wanted something cold and crunchy and low calorie.

One large seedless cubed cucumber

One container of grape tomatoes

Two cubed red peppers

One small chopped red onion

One handful of chopped parsley or cilantro

One bunch of steamed chopped asparagus

Two handfuls of arugula

Mix everything together.

Serve with your favorite salad dressing.

 

Blue Cheese salad

15 Jan

Caesar Salad

Saveur Magazine has so many fabulous recipes .

I started reading it years ago and always find  something special.

Treat yourself and get a subscription this year.

This is a salad I tried, loved it and had to post it.

I did make some changes.

1/3 cup white wine vinegar

1/4  cup chopped parsley

1 tablespoon oregano

3 cloves chopped garlic

salt and pepper

1 1/3 cup olive oil

3/4 cup  crumbled blue cheese

1/4 cup half and half

1/4 cup mayonnaise

3/4 cup sour cream

1 tablespoons lemon juice

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon celery seeds

One large head of iceberg lettuce, sliced into strips

One medium large head of Romaine lettuce, cut into bite size pieces

20 grape tomatoes

One large sliced cucumber

One medium thin sliced red onion

6 slices of cooked, crisp, crumbled bacon

One cup of homemade croutons

Mix the vinegar, parsley, oregano, garlic, salt and pepper

Slowly drizzle in the oil and whisk well. Set aside.

Mix the blue cheese, half and half, mayonnaise, sour cream, lemon juice, garlic powder, onion powder and celery seeds. This looks like the traditional blue cheese dressing.

Toss all your greens, tomatoes, cucumbers and onions together with the vinaigrette then add the blue cheese dressing on top.

Finish with the bacon bits and croutons.

Anchovies are optional

This is the exact basic recipe from Saveur Magazine but I just added a couple of extras.

Beef Braciole

17 Dec

Beef Braciole

Once again I am cooking for one of my children and loving it.

It is Andrews Birthday and this is his favorite.

8 thin sliced beef braciole meat. You can use pork, veal or chicken.

1/2 cup chopped parsley

4 cloves crushed, diced garlic

4 tablespoons olive oil

1/2 cup parmesan cheese

One chopped onion

8 slices of thin cut off the bone ham

8 thin cut slices of provolone cheese

8 slices thin cut italian genoa salami, not hard salami

8 slices thin sliced prosciutto ham

2 cup baby spinach.This is optional but I like it.

Before you start you must pound the meat.

Braciole is  top round and it needs to be tenderized and this is done by pounding.

Pounding can be very therapeutic because you can get a lot of aggression out every time the mallet hits the meat. Not a bad idea to relieve holiday  stress.

After you pound the meat you can start layering the cheese and meat.

Saute the onion in the olive oil till soft

Mix with the garlic and parsley

Put the piece of meat down

Add one teaspoon garlic, parsley ,onion mixture and spread evenly on the meat.

Sprinkle with parmesan cheese

Layer a slice of ham, salami , provolone, and prosciutto.

Add a 1/4 cup of the spinach

Start from the long end of the meat and start rolling.

Try to seal everything inside the meat.

Take some twine and tie the meat firmly to form these great packages.

Brown the meat in olive oil on all sides

This is two versions.

One is to put the meat in tomato sauce and cook on slow heat for hours till the meat is fork tender.

The other version is to slice up three or four onions, season with salt and pepper and place in a covered baking dish with three tablespoons of olive oil.

Place the meat on top and cover tightly.

Bake at 325 for at least two hours or until the meat is fork tender.

Serve both with either pasta or buttered noodles.

Make sure you take off the twine before you serve these delicious bundles.

 

Braised Short Ribs

16 Dec

Braised Short Ribs

This takes some time to make and is worth every second.

It was my son Mikes birthday and this is one of his favorites so I made it for him. A labor of love.

This is enough for 8 to 10 good eaters so cut the recipe if you need to but follow the cooking  directions.

My Mom used to make this and the house would smell great.

It was a real inexpensive meal back then and would stretch to feed all of use for days. Now it is not cheap.

This also freezes well and is a great make ahead company meal.

Take out your largest pan you have to braise the meat.

12 pounds of short ribs

1/3 teaspoon olive oil

4 ounces of chopped pancetta

Flour, salt and pepper to dust over the ribs.

2 large diced onion

8 cloves garlic

1 1/2 pounds of baby carrots

6 chopped celery stalks with the green tops

2 boxes of sliced mushrooms

1 small can of tomato paste

2 28 ounce cans of diced tomatoes with the juice

6 cups good red wine plus a little extra to get you threw this recipe.

8 cups of beef broth

2 teaspoons dried thyme

4 bay leaves

2 beef bouillon cubes

1/4 cup fresh chopped parsley for garnish

On medium heat add the oil and pancetta.

Cook till the pancetta is crisp and then take out of the pan and set aside.

Sprinkle the ribs with the flour, salt and pepper.

Place the ribs in the hot pan to brown on both sides. Do not crowd them, so work in batches.

Put the ribs in the largest aluminum roasting pan you have and place the pan on a cookie sheet.

You need the cookie  sheet or else the pan will bend with the weight of all the ribs and vegetables.

De-glaze the braising pan with the red wine then add the tomato paste and mix well. Cook for about five minutes till the wine starts to boil

Pour over the ribs.

In the same braising pan add the onions, mushrooms, celery and garlic and cook just  till soft.

Add the diced tomatoes, thyme and bay leaf.

Pour everything over the ribs.

Add the beef broth over everything.

Add the pancetta.

Add 2 beef bouillon cubes instead of salt.

Cover tightly with foil.

Bake 375 for at about four hours.

Check after two hours and add more broth if needed.

Stir the bottom of the pan to make sure it is not burning.

If your oven runs hot lower the temperature to 325 or 350.

Make sure the foil is tight.

The meat should fall off the bone when it is  finished cooking.

It is amazing how the sauce thicken up.

Taste for more salt and pepper.

Make sure you take the bay leaves out before serving

Serve with big wide pasta noodle, polenta or cheese grits.

I went with the cheese grits this time.

I like to make this ahead of time then chill.

The beef fat hardens and you can scrape it off.

The bones from the short ribs are so good to suck on. You can taste the marrow so don’t throw them out.

My Mom used to save the bones and put the them in a soup. She wasted nothing.

Enjoy.

The Naked Meatball

20 Nov

The naked meatball

This is a sandwich that was born when I was young and stealing meatballs from my Mom’s kitchen.

I had to get in and out of the kitchen fast but since then I  take some time and add some condiments.

Bake your meatballs.

Slice a fresh soft roll.

Spread some mayonnaise and add some hot sauce.

Put a slice of mozzarella cheese on top

Add a hot meatball and go outside to eat this.

Its perfect.

If the tomato sauce is finished cooking DEFINITELY use it as a dipping sauce.

They freeze great.