About Me

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I love everything about food, especially cooking for my family and friends. When I have the time, I quilt! My favorite thing....spending time with our Granddaughter Jayla! Please feel free to leave comments, ask questions and let me know how you like the recipe!

Thursday, March 31, 2011

Home Sweet Home - Beef & Mushroom Soup

Pat mad it home very early this morning.  Quite a bit worse for wear and not feeling at all well.  So a lot of TLC is in order.  Not eating well for over a week and being dehydrated, I've opted for some very well de-greased soups and maybe some pudding for the sweet tooth I know he is bound to have.

Of course there is home made chicken soup and I decided to opt for a simple Beef-Mushroom and Vegetable Soup.  Luckily there was still home made beef stock in the freezer that I made a while back (thank you Julia Child).  So last night while watching the final episode of Top Chef All-Stars; congrats to Richard, I got the ingredients together and let it simmer for a while.  I just hope he is up to eating it later today.  For now sleep my sweet....you are home!

Beef-Mushroom Soup with Vegetables

1 lb very lean stew beef, cut into bite size pieces
1 small onion, minced
olive oil, to coat bottom of pan
1 stalk celery, chopped small
2-3 carrots, chopped small
3 quarts good quality beef stock
3-4 oz. Shiitake Mushrooms, stems removed and sliced
4 oz Crimini Mushrooms, sliced
4 oz White Button Mushrooms, sliced
1/2 cup peas (I use frozen)
additional vegetables as you like
1 Bay Leaf
pinch of thyme
salt and pepper to taste

Directions:
In a heavy bottom pot or Dutch Oven bring oil to temp to brown your beef.  Add beef with a bit of salt and pepper and brown lightly.  Add minced onion and saute until translucent.  Add a bit of the stock to de-glaze pan.  Once you have gotten all the browned bits up add the remainder of your stock along with carrots and celery, bay leaf, thyme,salt and pepper.  Allow to cook until carrots are al dente.  If you are using other fresh vegetables allow them time to cook.   Add mushrooms and cook until just tender.  Adjust seasoning with salt and pepper if necessary.  At this stage you can add rice, barley or noodles just prior to serving.

Wednesday, March 30, 2011

Homecoming - Oatmeal Cookies

It's been a long 5 months.  Cooking for 1 most of the time, eating alone and very little baking.  At last my husband will be home to cook for and with and of course have him cook for me.  I love when Pat cooks.  He's wonderful in the kitchen and can just throw things to together and have them taste delicious.  There will be lots of cookies being baked, brownies and whatever he wants.  I love to spoil him.

Today will be a busy day.  Grocery shopping, baking and cooking some yummy things so when he gets off the plane tomorrow he comes home to some home-made lovin'.  There will be a quiche for breakfast in case he's hungry, chocolate brownies, oatmeal cookies and a big pot of chicken soup (He's not feeling well so chicken soup is in order).  So today I'm sharing my Oatmeal Cookie recipe.  These cookies come out of the oven soft and puffy and the best part is they stay soft.  I like soft cookies over crunchy, crispy ones; of course there are exceptions but when it comes to Oatmeal or Chocolate Chip, I prefer soft ones.

Oatmeal Cookies 


1 stick unsalted butter, softened
1/3 cup vegetable shortening
1 cup brown sugar, packed
1/2 cup sugar
1 cup water
1 egg
1 tsp. vanilla
3 cups old fashioned oats
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips - optional
1 cup pecans or walnuts, chopped - optional

Instructions
Beat butter, shortening, vanilla, egg until creamy.  Combine flour, baking soda, salt and oats and stir together.  Add dry ingredients to creamed mixture (if adding chocolate chips, nuts or both add them at this point) and stir mix until combined together.
Cover dough and refrigerate for 30 minutes.
Preheat oven to 350 F.  Place cookies (I use a small ice cream scoop) on lightly greased cookie sheets or Silpat lined cookie sheets and bake for approx. 11 minutes.  Allow to rest on cookie sheet for 2-3 minutes before moving to cooling rack.

Tuesday, March 29, 2011

Bread Machine



Today is all about the bread machine.  I bought this for my husband a number of years ago and thought it would be something we would use all the time.  There is nothing like the smell of fresh warm bread, but to be honest with a full time job, lots of hobbies and all the rest (you know how it is) we just never seemed to bother.  Also the shape is a little off putting (very tall loaves).  We used it a few times and then it was put in the cupboard only to come out once in a blue moon.   We have tried all sorts of recipes, even bought a cookbook or 2 to try different recipes.  But all in all we were never quite happy with the loaves they produced.  That is until recently.  I have even begun looking at buying a different machine that would make a more standard looking loaf.  I even bought a bread slicer (since I can't cut straight).



A few weeks ago I downloaded a sample cookbook for my Kindle of "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger.  I am so glad I did!  Did I say I love my Kindle!  The basic white bread is delish and I'm waiting for Pat to get home to try out other recipes (there are over 300 recipes).  The machine I have has a delayed bake cycle so I can set it at night and have fresh bread in the morning, but most of the time I get up in the morning and start a loaf.  It takes minutes to prepare and then just start the machine and go about your day.  So as I sit here writing, a loaf is in the bread machine.  I love the fact that I know everything that is in there (no additional chemicals) and it tastes so much better!  Tender, warm and delish in just 3 hours.                                                                                         

Monday, March 28, 2011

Shitake Mushroom Polenta Bites

This weekend was a busy one.  Getting ready for my dear hubby to get home, daughter and Granddaughter here for a sleepover and Sunday brunch at the home of "Driving Force".  I need to catch my breath for a few minutes.  I'm still tired and it looks as if I may have a sick husband when he gets home.  So I guess I'll be on a soup making binge for the next couple of days. 

As is the case when we are invited to a brunch or dinner, I feel the need to contribute something!  So I decided to try out a new recipe.  This time it was "Polenta Bites" (I also brought an Artichoke/Asparagus Frittata, but wasn't too thrilled with the way it came out).  The Polenta Bites came out pretty good, but a little bit too much on the Tarragon.  They are quick and easy to make and the best part is they are served at room temperature.  Make ahead for brunch, an appetizer or any type of buffet.  I would normally use Chicken Stock to make this, but since "Driving Force" doesn't eat meat, I went with water (note to self....time to make some more Vegetable Stock).

Shiitake Mushroom Polenta Bites
3 cups Chicken Stock, Veggie Stock or Water
1/2 teaspoon salt
1 cup Polenta
2 tbsp. unsalted butter
1/2 cup goat cheese (1/4 cup for your polenta, reserve 1/4 cup for garnish)
dried tarragon or fresh tarragon (to taste)
4 oz. Shiitake Mushrooms, trimmed and sliced
1 small clove garlic, minced
1 tbsp. oil

Preparation
Grease a 8" or 9" straight-sided baking pan with your favorite olive oil. Bring the stock and salt to a simmer in a deep heavy pot. Stream in  polenta, whisking (to avoid lumps). Next switch to a wooden spoon and cook slowly until the polenta is cooked and pulls away from the sides of the pot; about 20-40 minutes. Remove from the heat and stir in the butter and 1/4 cup goat cheese and your fresh chopped herbs. Combine well.  Pour polenta into the prepared pan, level, wrap in plastic and chill well until firm (This can be done a day before).
Next turn polenta out onto a cutting board, trim sides and cut into 1" x 1" cubes and allow the cubes to come to room temperature.
In a small non-stick saute pan, heat the tablespoon oil. Add the shiitakes, a pinch of salt and sauté a few minutes until tender. Add the garlic and saute for another 30 seconds. Remove from heat and allow to cool down before handling.
Before plating,  pipe or spoon a small bit of goat cheese on each polenta cube, top with a slice of shiitake, and a bit of your fresh herb or bit more goat cheese.

Friday, March 25, 2011

Lemon Coconut Pound Cake

I was invited to attend a baby shower today.  I've met the Mom-to-be on a couple of occasions as she is a  dear friend of one of my best friends (who will be known as "driving force" since she is the one who encouraged me to start this blog) .  Of course I said "I would love to".  "Driving Force" asked me to bake the above mentioned pound cake that she found in the latest issue of  Southern Living Magazine (I bake fairly well, some even say damn good!).  Why not?  I love experimenting with a new recipe on people for the first time.  Yeah I know, that's not the way you should do it, but I say why not.  At least you can get realistic feed back.  In case you haven't noticed, you can always tell how a recipe is going over by watching peoples faces.  No matter how hard people try, if it isn't good, you can tell by their expression.

The Lemon-Coconut Pound Cake Loaf looks absolutely yummy.  They also have some other really tasty looking treats including "Bacon Peanut Truffles" (Driving Force is making these for tomorrow and I will report back on how they came out) and "Cantaloupe-Bacon Relish" that I just can't wait to try.  There are a total of 7 pound cake recipes in this issue and I will be trying a couple of them.  Especially since berry season is approaching and I love fresh berries with pound cake.

So for my last post of the week I bring you--------------

Lemon-Coconut Pound Cake

Total: 2 hours, 35 minutes
Yield:
Makes 8 to 10 servings

Ingredients

  • 1/2  cup  butter, softened
  • 1 1/3  cups  granulated sugar
  • 3  large eggs
  • 1 1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  baking soda
  • 1/2  cup  sour cream
  • 2  teaspoons  lemon zest
  • 1  cup  sweetened flaked coconut, divided
  • Lemon Glaze

Preparation

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Coconut Curlicues
Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.

Note:  The coconut curls are easy to make!  Have a terrific weekend everyone and Happy Cooking and Eating!

Thursday, March 24, 2011

Review - "The Italian Slow Cooker" by Michele Scicolone

I've recently stopped buying cookbooks.  Let me re-phrase that, I'm being very selective about the books I buy and I have discovered the joy of the Kindle!  Granted, with the Kindle you don't get the pretty pictures, but once I've checked it out and drooled over it at the bookstore, I can pretty much live without the photos. I'm not going to go into all the reasons I love my new toy, but it is making life easier!

I have a couple of Ms. Scicolone's books including both Soprano's cookbooks and I like the way she writes.  Her recipes come out delicious, they are easy to follow and in the case of The Italian Slow Cooker simple to make.  Be forewarned though, a number of the recipes in this book do call for browning meat ahead in a skillet or sauteing items before putting them in the slow cooker.  The recipe I posted for the
Slow Cooker Chicken Stock is straight from her book.  There is also a recipe for Roman Oxtail Stew and a wonderful Beef in Barolo.  I haven't made them all, but the recipes I have tried have been delish!  So for those of you who like your slow cooker, I highly recommend you check it out whether in paperback or on Kindle.

Wednesday, March 23, 2011

Fresh Strawberries - Not a Big Fan


Okay, I can hear a lot of moans and groans out there.  It's true, I am not a big fan of fresh strawberries.  Don't get me wrong, I like strawberry ice cream, strawberry jam (even made homemade jam once) with peanut butter on toast, chocolate dipped...those are all wonderful, just not plain strawberries.


I found some beautiful organic strawberries at Fresh Market and just had to buy them.  I was thinking of treating myself to some homemade crepes with Nutella and Strawberries.  And for those of you who have chosen to forgo wheat flour, I give you Rice Flour Crepes.  I'm also going to use them for dinner with the leftover Baked Chicken from the other day and freeze the rest for when Pat gets home next week!
Rice Flour Crepe


Rice Flour Crepe
(approximately 12 - 8" crepe)


1 1/3 cups Whole Milk, room temperature
3 tbsp. unsalted butter, melted
1/4 tsp salt
1 tbsp. sugar
3 lg. eggs
1 cup Rice Flour


Combine all of the ingredients into a blender and blend until smooth.  Refrigerate for 15 minutes to 3 days.
Preheat an 8"skillet over medium high heat.  Spray lightly with vegetable spray or butter.  Pour in 3 tablespoons of crepe batter; tilting pan to cover the bottom evenly.  Allow to cook for approximately 1 minute or until the bottom browns lightly.  Carefully flip and allow to cook for just a few seconds more, until barely brown.
Transfer to a plate and cover lightly with a towel.  After cooling the crepes may be wrapped securely and refrigerated for up to 3 days or frozen for up to 3 months.  Thaw in refrigerator before using.

Note:  Don't be upset when the first couple don't come out just right.  It sometimes takes a couple of tries to get the correct pan temp or get a groove going for cooking them.  Just put some butter on them and enjoy!

For the Nutella Crepe:

While still warm, spread bottom side of crepe with Nutella, add sliced strawberries to 1/2 of the crepe.  Fold top over, then fold into quarters.  Add additional sliced strawberries a sprinkle of Confectioner's Sugar or a dollop of whipped cream.

Crepe with Nutella filling and Strawberries
Judy Scott on FoodistaJudy Scott

Tuesday, March 22, 2011

Chicken for Dinner Tonight

Today was a chicken kind of day.  Still not feeling up to par but needing to cook something comforting tonight.  So let's see what's in the cupboards.....I have some tomatoes that need to be used, a few crimini mushrooms and a few stray potatoes...Okay that does it, Italian Baked Chicken.  A one dish meal that just takes a little bit of prep and into the oven it goes.  Plus I get to use up some of little odds and ends in the pantry before it's too late.  It's kind of tough cooking for one (especially for me).  Looking forward to that change in another week when Pat finally comes home for a little while.  I'll also get to use the leftover chicken later this week for some homemade crepes.

This is one of our daughter Janis' favorites and since she doesn't like potatoes very much (go figure) I considered it a success when I could find a way to get her to eat them as a child!

Baked Italian Chicken with Potatoes and Tomatoes

1 Roasting Chicken, cut into portions (I used chicken leg quarters)
Several Yukon Gold potatoes, cut into quarters
1 medium yellow onion, sliced
1-15oz can stewed tomatoes with juice
1or 2 tsp. dried oregano
3 sage leaves, chopped
2 large cloves garlic, minced
salt and fresh ground black pepper
olive oil

Preheat oven to 350F. In a large roasting pan, pour enough olive oil to thinly coat the bottom of the pan.  Add sliced onions and chicken.  Coat chicken with oregano, sage, garlic, salt and pepper. Bake in the oven for about 30 minutes.  Add potatoes and cook for about another 30 minutes.  
If you are going to add fresh tomatoes (I added a couple of plum tomatoes and some crimini mushrooms that had to be used) this is the time to add them along with your stewed tomatoes.  Continue cooking for about 15 minutes longer or until you are sure your chicken and potatoes are cooked through.

Serve with a nice crusty bread and if you like a salad.

There you have it, an easy dinner that's is terrific leftover and a great use for some of those veggies that need to be used.  Enjoy!

Monday, March 21, 2011

Sunchokes - A New Favorite

Happy Monday!  I hope you had a wonderful weekend wherever you are reading this from.  Me, I was down with a cold/bug and didn't enjoy it as much as I would have liked.  I did get to go for a drive on Saturday (went to buy a small tractor for my hubby) and the drive with the top down was a great way to usher in the Spring!  So no cooking for me this weekend.  Then last night, I was looking at some of my previous posts and realized, "Hey, you didn't post your recipe for Sunchokes!".
Now in all fairness, I know this isn't for everyone (Pat, you might be one those).  The flavor faintly reminds me of artichokes and the texture when mashed/processed is not overly smooth, but all in all my first experiment in cooking them wasn't half bad.  I'm looking forward to trying them in a few different recipes including adding them to a salad (they will add a lot of crunch).  I served them with my Roman Oxtail Stew and they were wonderful and a very light addition to a rich beef dish.

Roman Oxtail Stew with Sunchoke Puree


So here goes:

1/2 lb Sunchokes (Jerusalem Artichokes)
1/4 cup heavy whipping cream
salt
fresh cracked black pepper

Peel sunchokes and cut them into chunks (about the same size).  Place in a pot of salted boiling water and cook until tender (like you would for mashed potatoes).  Strain and place in food processor.  Pulse until chopped.  On low speed of your food processor, add cream and process until smooth (all large chunks are gone.)  Add salt and pepper to taste.

There you are quick and easy!  I also found some wonderful recipes here http://jerusalemartichokerecipes.blogspot.com/ that I'm looking forward to trying!

Saturday, March 19, 2011

It's the Weekend!

Hooray, the weekend is here!  What are your plans?  Hopefully you have a wonderful weekend of fun activities planned.  It's going to be beautiful here with temps in the high 70's here and I plan on getting out and going for ride with the top down.  I'm also going to get the herb garden started.  Finally!
I love having fresh herbs for cooking and making compound butters (I'll be posting about some of those in the future blogs).

So I am taking a couple of days off from posting (not from cooking though).  Let me know what you have been cooking and give me your feedback on the recipes, I would love to hear from you.  And be sure to sign up as a Follower and subscribe via Atom Feeds (at the bottom of each blog post), that way you won't miss a thing!


Enjoy your weekend and hope to hear from you.

Friday, March 18, 2011

St. Patrick's Day Leftovers or Time for Bubble and Squeak

Hopefully you had a wonderful St. Patrick's Day and enjoyed some Corned Beef and Cabbage.  Now you are sitting with a fridge of left over Corned Beef for sandwiches and are wondering what in heck to do with the potatoes and cabbage that are left over.  Bubble and Squeak to the rescue.  There are a number of versions to the recipe but here is a simple and quick one for you.  You can make it with or without meat (since today is meatless Friday), but I happen to love adding some cooked chopped bacon to mine!

Bubble and Squeak Recipe (using leftovers)


cooked potatoes (roughly mashed)
cooked cabbage (chopped) - I also use any other veg from the corned beef like carrots, celery
1 small onion - finely chopped
3-4 slices thick sliced bacon, cooked and chopped (reserving bacon fat to saute onion)

Cook your bacon and set aside to cool before chopping.  Add chopped onion and saute until soft.  Remove from pan.
In a bowl smash potatoes (leaving them slightly chunky).  Add chopped leftover cabbage and vegetables, sauteed onion and chopped bacon.  Mix lightly until everything is incorporated.  Adjust seasoning to taste with salt and pepper.
Form mixture into individual patties and place into lightly oiled non stick pan on medium high heat.  Brown thoroughly before flipping and brown the other side.



That's it!  I had mine this morning with a fried egg on top.  Not bad, but as Pat would say, that's not the way to eat it.  Serve as side dish, or entree with a salad on the side.

Thursday, March 17, 2011

Happy St. Patrick's Day!

Sorry for not posting this yesterday folks, but it seems that I have come down with the flu!  Thought for a while it was just a bad cold, but with all of the other symptoms, like fever, aches and pains and the like....flu it is.  I need to get over this quickly!  So I will be living on homemade chicken soup with lots of dandelion greens for the next couple of days.  The good news is, no one here to pass this on to (except for Max the dog).

Today's recipe.....Irish Soda Bread.  So if you have about an hour, make this to go with your Corned Beef and Cabbage tonight!

Irish Soda Bread

4 cups all purpose flour
4 tbsps. white sugar
1 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup buttermilk
1 egg

Preheat oven to 375 degrees F.  Lightly grease a large baking sheet. 
In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt and margarine.  Stir in 1 cup of buttermilk and egg.  Turn dough out on to a lightly floured surface and knead for about 5 minutes.
Form dough into a round and place on baking sheet.  Bake in preheated oven for appox. 45 minutes.

Tuesday, March 15, 2011

For my Cousin - Corned Beef and Cabbage

Marie was saying that she had never made Corned Beef and Cabbage and was asking for recipes.  So Marie, this one's for you.

When I have the time, (well actually when I remember to do it early enough) I cure my own brisket for this, but like most of you I will buy the corned beef already prepared at the grocery store.  Pat and I love it,, so I generally buy 2 of them, because one doesn't just allow enough left overs for sandwiches (we use the leftover cabbage and potatoes for Bubble and Squeek).

You will need carrots, celery, onions, bay leaf, cabbage and potatoes.

Remove the prepared corned beef from the package (be sure to save the little package of spices) and rinse well.  Then place in a large bowl with cold water and allow to soak for 2-3 hours, changing the water at least once.  This helps to reduce the salt content (I find most companies use way to much salt).

Now in a large pot place your beef, 2 carrots, 1 stick celery and 1 large onion all roughly chopped.  Add a bay leaf and your package of spices (that came with the beef), I also add extra cracked black pepper.  add enough water to just cover.  Bring to a low boil and then reduce to a simmer.  Allow to simmer for about 3 hours (until fork tender).  Remove meat from pot and add cut up potatoes.   About 10 minutes before your potatoes are cooked through add cabbage that has been cored and cut into quarters and add back your beef to reheat.

Remove meat from pot and allow to rest a few minutes before slicing.
Serve with butter, a good grainy mustard, rye bread and cold beer!

Happy St. Patrick's Day to one and all!

Monday, March 14, 2011

Birthday's and Buttercream

Besides cooking, I love to bake - cakes, cookies, those special holiday recipes!  Any one who knows me can attest to this fact, especially chocolate!  Well this weekend I was busy with Grand baby Jayla's very 1st birthday cake.  The bottom tier was done with 2 10" round yellow cakes and the top tier was 2 8" inch round chocolate cakes filled with butter-cream. The sides were decorated with those little candy coated chocolate candies and on top was a small chocolate bear that was Jayla's cake.

Her Mommy (our daughter) wanted the cake covered in butter-cream icing.  So that's just what I did and thanks to my wonderful husband (he gave me a wonderful 7 quart mixer for my birthday/anniversary) that made mixing up all of that icing a breeze.  I whipped 2lbs of butter, all that vegetable shortening and almost 4lbs of confectioner's sugar in no time.

"Is that all for me Mommy?"
Even though I love to bake, I hate anything overly sweet (butter-cream is not one of my favorite things), so I have adapted the standard butter-cream icing recipe more to my taste buds and everyone seems to love it!  However, if you plan on using it for decorating you will need to add more confectioner sugar for the firmness.  The cake was a hit with everyone (about 40 people) especially Jayla!  And to my husband, Thank You dear, I love my new toy!

My Butter-cream Icing

1/2 cup unsalted butter - softened
1/2 cup solid vegetable shortening
3 1/4 cups confectioner sugar (sifted)
1 tsp. vanilla
1/2 tsp. salt
3 tbsp. salt

In the the bowl of a stand mixer cream butter and shortening with paddle attachment until well blended.  Add vanilla and mix.
On lowest speed of mixer begin adding sugar until completely blended.  Add salt.  Turn mixer to medium and beat well for about 3 minutes.  Reduce speed to low, add milk and mix until well blended.
Scrape down sides of bowl and paddle.  Switch to the whip attachment and on medium high speed, whip for about an additional 5 minutes until very creamy.

For chocolate buttercream, add unsweetened cocoa to taste at the same time as the sugar.

Sunday, March 13, 2011

What's in a Name

So what's in a name and why did I call this "Sunday Sauce"?  Well it's about a love of food that started with my Mom's Sunday dinners, and since I'm of Italian descent - it's all about the sauce or as some call it gravy.    Mommy's was wonderful and it's one of those recipes that you just sort of learn through osmosis, years of standing on a kitchen chair stirring a pot on the stove, making meatballs and helping Mommy in the kitchen.  A lot of the recipes I have I learned just that way.  And in Mommy's world (I'm sure a lot of you are familiar with this) it's a pinch of this, a little of that.  You know it's right when that old familiar aroma or taste hits you and brings you back to that kitchen!

There are many variations on the same basic theme.  Even my 3 brothers all make our sauce just a bit different from each other.  Except for one basic rule......Sunday Sauce must include both beef and pork!  Oxtails, meatballs, sausage and when I can get them - pig tails!  Yup, those are a must.  Remember a lot of home style Italian recipes were based on peasant food and you didn't waste a thing.  Mom new how to make her dollar stretch.  Things like oxtails, pig tails, flank steak (we will discuss that at another time) were once very inexpensive.  Now they cost a small fortune but worth every penny!

Sunday Dinner usually meant macaroni (ziti), the meat from the sauce and delicious roast chicken.  Daddy would drive us down to the local bakery in Lodi, NJ to Modern Bakery for fresh hot rolls for Supper.  I can still remember just how they smelled.  Supper meant leftover chicken or sandwiches with Italian cold cuts like salami, capicola , etc. and of course delicious cheese.  Yes we really did eat like that!  Today that seems like so much.  A few years back my brother Joe and his wife Lois came to visit us from upstate NY and Pat and I had the rest of the family that is here over for Sunday Dinner.  I surprised them all by recreating this tradition (minus Sunday Supper).  We had a great time telling stories to the next generations of our family and a very difficult time eating all that food!

So here I share with you my "Sunday Sauce".  I hope that you will give it a try and cook something our family loves!  May it be a part of what your stories are made of and by all means "pass down your family stories to the generations to come!

                 Sunday Sauce
2 lbs oxtails
1 lb sweet Italian sausage with fennel
2 28oz cans plum tomatos
1 28oz can tomato puree
1 35oz can crushed tomatos
1 small can tomato paste
3/4 tsp. marjoram -dried
1 1/2 tsp. oregano -dried
1 1/2 tblsp. basil- dried
3 large cloves garlic - chopped
olive oil
salt and pepper

In a large heavy bottomed pot, drizzle enough oil to cover lightly.  Brown all of your meat in small batches, being careful not to crowd the pan (this will cause the meat to steam not brown).  As meat browns, remove from pan and continue to add in batches until all meat is browned.  If you have a lot of fat remove some of it from the pan leaving about a tablespoon or so in the bottom and add your tomato paste and garlic.  Toast the garlic until golden, all the while scraping the bits of garlic from the bottom.  
Now it's time to add the tomatoes.  I start with the plum and break them up with my hands (I like to leave some rather large chunks), then add all remaining tomatoes.  Add about 1-28oz can of water and stir well.  Add all of your dried herbs and salt and pepper to taste.  Add back the meat and give it a good stir to blend well.
Bring to a simmer and allow to cook slowly for about 4 1/2 to 5 hours.  Adjust seasoning with salt and pepper.

Serve over your favorite pasta with your favorite grated cheese and of course your favorite glass of vino!
Buon Appetito!

Saturday, March 12, 2011

Memories of Rome

Tasting something wonderful brings memories flooding back to me.

A family gathering, special time in my life, friends, whatever.  I often talk about the trip Pat and I took to Rome several years ago.  We rented a little apartment with no heat (didn't think about that) and it had to be the coldest winter in years!  10 glorious days in Rome with the love of my life (yes dear!), exploring the city with guide book in hand.  Eating, shopping at the wonderful markets (we cooked often) and visiting local establishments....always staying away from the typical tourist spots.

Osteria da Mario was by far my favorite (Ceci & Macaroni Soup) and the Roman Oxtail Stew just about sent me over the edge.    I love oxtails but had never had them prepared this way.  If you have never tasted them they are rich, gelatinous and just down right delicious.  I've been wanting to try to make this recipe and yesterday I did just that!  Heaven.

For basics I started with the recipe from The Talisman Italian Cook Book and I tweeked as I went.   Not sure if it's as good as the one I had (it came out wonderful!), but it brought back the memories of sitting across from my husband on a frigid night in Rome and walking back to our little apartment;  happy, content and loving every minute of our time together in "The Eternal City".

Roman Oxtail Stew

4 lbs oxtails
olive oil
2 slices bacon, cut into small pieces
1 small onion, chopped
1 small clove garlic, minced
1 carrot, diced
1 teaspoon chopped parsley
salt and pepper
1 1/4 cups dry red wine
1/4 cup tomato paste
6 celery stalks, cut into large pieces
2 carrots, chopped

Heat a large heavy bottom dutch oven with enough olive oil to coat the bottom.  Brown oxtails and bacon until nicely brown and remove from the pan.  Add carrot, onion, garlic and parsley.  Saute until soft being careful not to burn the garlic.  Add wine and de-glaze the pot.  Next add the oxtails and bacon and allow the wine to reduce until almost completely evaporated over medium heat. Add your tomato paste and enough water to just cover the oxtails.  Cover and allow to simmer for about 4 hours or until the oxtails are tender.

Remove the oxtails and refrigerate your sauce so that you can skim the fat from the top (at this point I allow the sauce to sit overnight, so many things taste better the next day).

Once you have skimmed the fat, add the oxtails back to the sauce along with remaining carrots and celery and cook just until tender.  Adjust seasoning with salt and pepper to taste.

I recommend serving this over with Garlic Mashed Potatoes, Sunchoke Puree or some wonderfully crusty bread and a delicious Chianti.

Enjoy!

Friday, March 11, 2011

Friday Ramble

Good morning everyone,

Today's posting is going to be short and sweet without any recipes.  I'm watching the news and all that's happening in Japan and the Tsunami warnings out across the world hoping and praying everyone is okay.

I have a busy day ahead of me that includes a stop at The Fresh Market and baking Jayla's (our Granddaughter) birthday cake, sending out more resumes (maybe one of these days I'll find a job again) and catching up on my quilting projects!

Please be sure to check back tomorrow.  I'm working on Roman Oxtail Stew with Sunchoke Puree for dinner tonight with some home baked bread and Sunday be sure to look for the origins of "Sunday Sauce"!

I would love to hear from you about what you're cooking (Pat, is Yak Stew on the menu?) and feedback on the recipes; if you have tried them, what do you think?.

Have a great Friday and go cook something delicious!

Thursday, March 10, 2011

Chicken Soup - Food for the Soul

I've been watching the weather up North, so this one goes out to my friends and family up there....Stay safe and dry!

When I'm feeling punky,down in the dumps or the weather is cold and damp, one of my favorites is Chicken Soup. Mommy made wonderful Chicken Soup....and then there's Pat's Chicken Soup. When he's at home (not somewhere else in this great wide world) he'll make a batch. And oh the wonderful things that come from that stock. The minute I come down with a cold or some form of "creeping crud" he makes it for me and all is well with my world.

In our house we always keep home made stocks in the freezer. They are a great quick go to for soup, stews, gravies and sauces. For those of you with busy lives who think "I don't have time for that", trust me when I say it doesn't take as long as you think; prep time is short and then you just let it simmer. The aroma coming from a pot of chicken stock on the stove just says "I love you". And for those who love the slow cooker (this one is on my personal wish list All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker), I found a terrific recipe in the book "The Italian Slow Cooker"(I've made a number of the other recipes and have been quite happy". It makes a great stock and I just tweak it with it with whatever I'm in the mood for.

So go make some Chicken Soup today! Add some beaten egg, grated Parmigiano, and maybe some spinach, escarole or even better yet dandelion greens! Try making matzo balls. Make it your own and your family will love it!

Here's the recipe for Chicken Stock from The Italian Slow Cooker...

3 lbs chicken wings, backs or other parts
1 large onion, peeled
2 medium celery ribs with leaves, coarsely chopped
1 large carrot, coarsely chopped
6 whole peppercorns
A few fresh parsley sprigs
10 cups water

Combine all the ingredients in a large slow cooker. Cover and cook on low for 8 hours.

Let cool slightly. Strain broth into a bowl and discard the solids. Refrigerate until cold. Remove the fat from the surface.

Use within 3 days or freeze for up to 6 months.

Makes 2 1/2 quarts.

Tuesday, March 8, 2011

Rainy Day in Georgia

Well it's another rainy day in Georgia and to top it off it's Ash Wednesday.  So I guess I should make something without meat.  Time for a little bit of inspiration, so back to The Talisman.

When Pat and I were in Italy several years ago we visited a lovely little osteria - Osteria da Mario, http://www.ricksteves.com/plan/destinations/italy/romefood.htm and I had the most wonderful Ceci & Macaroni dish I can remember. It was hot and rich and brought back memories of my childhood and Mom making something similar (remember, it's memories that tease your taste buds).  Well more about that trip another time.....time to try and re-create the memory or should I say taste.

So with cookbook in hand....I bring you something warm, hearty and dare I say.....Quick and Easy!


                                                                Ceci Soup Roman Style

1/2 cup olive oil
1/2 teaspoon Rosemary
1 clove garlic - chopped fine
3 anchovy fillets, chopped
1 tablespoon tomato paste dissolved in 1/4 cup water
1 can ceci beans (chick peas) with the liquid
1/4 teaspoon salt
1 cup elbow macaroni
black pepper

Place oil, rosemary, garlic and anchovies in a heavy bottom soup pot and brown well.  Add diluted tomato paste and cook slow for about 20 minutes.  Add ceci beans with their liquid plus one can of water.  Add salt and bring to a boil .  Add elbow macaroni and cook until pasta is done (about 8 minutes).  Add pepper and serve.

Serves 4
Takes about 30 minutes from start to finish


****Just a note, this is called a soup, but don't expect it to have a great deal of broth.  I also add grated Parm. to mine, because pasta always tastes better with cheese!

Fat Tuesday Supper



From Mom's Kitchen

Growing up in an Italian American home in New Jersey, life revolved around family, food and tradition. Well I left New Jersey with my Irish American husband and our daughter and moved to Georgia. Time to make the transition and start our own traditions. Our families were raised to appreciate the traditions and the importance of passing those on. What we discovered was that a great deal of the ingredients and foods that we loved were not readily available at our local market. Time to improvise!

I learned to cook at an early age both from my Mother and my Father. The recipes were either not written down or in that shorthand so many of us have come to know; a pinch of this, a sprinkle of that. Well my love of food and Mom's cooking had me trying and experimenting and buying lots of cookbooks. One of my favorites for inspiration has been The Talisman Italian Cook Book, Special Edition Printed for Ronzoni Macaroni Co., Inc..by Ada Boni. I actually own the one that was in my Mother's stash. I love being able to take these old tried and true recipes and making them my own, but back again to improvising.

It all started with Fat Tuesday. Mom always made a simple meal on Fat Tuesday to mark the beginning of Lent. It's a baked spaghetti dish with sweet fennel sausage, parmigiano cheese, eggs, parsley and to thicken, Farina. 20 years ago, you just couldn't find Farina in Georgia. I tried using grits (it works) and I tried Cream of Wheat, but it just wasn't the same. Well today we can get that wonderful nasty breakfast selection here and I can once again make that dish the way Mommy did!

FAT TUESDAY BAKED SPAGHETTI

1 lb Spaghetti (broken into 3” pieces)
1 lb Sweet Italian Sausage with Fennel (sliced into 1/2” thick pieces)
1bunch Italian Parsley (chopped)
6 large eggs beaten well
1-2 cups grated Parmigiana cheese
salt and pepper to taste


Bring 6 quarts of water to boil with sausage and parsley. When water is at a rolling boil add pasta, until it is cooked but still is a bit hard. Add eggs and cheese and stir. The egg and cheese mixture will not incorporate well just yet. Now add approximately one cup of farina (sprinkled on top) and mix very well to avoid it lumping up. The mixture will still be somewhat soupy. Add salt and pepper to taste.

Pour your pasta into a well buttered baking dish and bake at 350 F. for approximately 1 hour or until well set and top is lightly browned.

Enjoy!