tag:blogger.com,1999:blog-44457598575819419742024-03-14T00:02:08.527-06:00Mia CucinaA meal is a symphony you compose for those you love! You won't find any nutritional facts on this blog that's not what its about. The job of this blog is share recipes that I've developed or collected over the past 40 odd years and which my family, my friends, and I have enjoyed. Please click the "Follow" button below to follow this blog. Buon Appitito!Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-4445759857581941974.post-90968352520708496882017-01-07T13:11:00.000-07:002017-01-07T13:11:54.993-07:00Short-rib Pizzadilla<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/--NX44AASxj4/WHFK1Q0EUYI/AAAAAAAAbJI/IkLIBgX4s1YIjE2i6eJP8vdJXJVdO2X6wCLcB/s1600/Short%2Brib%2Bpizzadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/--NX44AASxj4/WHFK1Q0EUYI/AAAAAAAAbJI/IkLIBgX4s1YIjE2i6eJP8vdJXJVdO2X6wCLcB/s320/Short%2Brib%2Bpizzadilla.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Short-Rib Pizzadilla</i></b></span></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-small;"> prep time: varies but about 3 minutes per pizzadilla</span></i></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><b><i> bake time: about 3 minutes per pizzadilla</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><b><i> total time: about 6 minutes per pizzadilla</i></b></span></div>
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients:</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;"><br /></span></i></b></div>
large burrito size tortilla shells, 1 for each person<br />
your favourite pizza sauce, about 6 tablespoons per person<br />
grated or shredded parmesan cheese, about 2 or 3 heaping tablespoons per pizzadilla<br />
shredded mozzarella cheese, sufficient for the number of pizzadillas you are making<br />
shredded left-over cooked short-rib meat, about ½ cup per person<br />
extra-virgin olive oil, for drizzling<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation:</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
Place a pizza stone (or an inverted sheet pan) in your oven.<br />
<br />
Preheat your oven to 425° F.<br />
<br />
<div style="text-align: center;">
<b><i>build the pizzadilla:</i></b></div>
<br />
While the oven is heating up, lay each large burrito tortilla you will be baking in front of you.<br />
<br />
Spread the desired amount (I usually put about ¼ cup) of pizza sauce over the surface of each tortilla,<br />
leave a very narrow margin around the edge of each tortilla clean of sauce.<br />
<br />
Spread some of the grated parmesan cheese over the surface of each tortilla again observing the clean margin.<br />
<br />
Spread the desired amount of mozzarella over the surface of each tortilla again observing the clean margin.<br />
<br />
Distribute the desired amount of the shredded short-rib meat over the surface of each tortilla again observing the clean margin.<br />
<br />
<div style="text-align: center;">
<b><i>change the oven from bake to broil:</i></b></div>
<br />
Change the setting of your oven from bake to broil, since the pizza stone is at 425° F and since the tortilla shells are so thin and already baked you are only melting and slightly browning the cheese and heating the shredded short-ribs, the broiler function does this wonderfully.<br />
<br />
<div style="text-align: center;">
<b><i>bake the pizzadilla:</i></b></div>
<b><i>For each pizzadilla:</i></b><br />
<b><i><br /></i></b>
Carefully slide the prepared pizzadilla onto your pizza peel.<br />
<br />
Carefully transfer the pizzadilla on your peel onto the pizza stone by a quick sliding motion.<br />
<br />
Bake the pizzadilla until the cheese is melted and slightly browned, in my oven that is about 3 minutes. Watch them until you know how long it takes in your oven.<br />
<br />
Repeat this process for each pizzadilla you are making, I only bake 1 pizzadilla at a time.<br />
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<br /></div>
Slice each pizzadilla in half vertically and horizontally creating 4 triangular shaped slices per pizzadilla.<br />
<br />
Place each pizzadilla on it’s own serving plate and serve accompanied by your favourite beverage.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-22588812057133516842017-01-03T18:23:00.000-07:002017-01-03T18:23:14.059-07:00Sweet and Sour Spaghetti Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-FGY3Zhz09c4/WGxN_IkKiMI/AAAAAAAAbIw/URFA7MpAFFQgp50ESs6hu5GIRIWwBKlqgCLcB/s1600/Sweet%2Band%2Bsour%2Bspaghetti%2Bsquash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://4.bp.blogspot.com/-FGY3Zhz09c4/WGxN_IkKiMI/AAAAAAAAbIw/URFA7MpAFFQgp50ESs6hu5GIRIWwBKlqgCLcB/s320/Sweet%2Band%2Bsour%2Bspaghetti%2Bsquash.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Asian Sweet and Sour Spaghetti Squash</span></i></b></div>
<div style="text-align: center;">
<b>serves 4 to 6</b></div>
prep time: 15 minutes<br />
cook time: 60 minutes<br />
total time: 1 hour 15 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<br />
1 medium to large spaghetti squash, halved and seeded<br />
<br />
<b><i>sauce: </i></b><br />
<br />
1 1/2 cups chicken broth<br />
3 generous tablespoons of peanut butter<br />
1 teaspoon to 1 tablespoon chile-garlic sauce, to taste*<br />
1 tablespoon soy sauce<br />
1 tablespoon rice vinegar<br />
1 tablespoon oyster sauce<br />
2 inches fresh ginger, grated<br />
1 teaspoon sesame oil<br />
2 tablespoons honey<br />
1/4 cup chopped fresh cilantro<br />
1/4 teaspoon ground black pepper<br />
3 tablespoons cold water<br />
1 tablespoon cornstarch<br />
<br />
<b><i>*think about your audience, you can always add more at the table but you can’t remove it then</i></b><br />
<br />
<b><i>vegetables: </i></b><br />
<br />
2 tablespoons vegetable oil<br />
½ cup shitake mushrooms, stems removed and thinly sliced<br />
2 large carrots, shredded<br />
1 red or green bell pepper, diced<br />
3 or 4 scallions, thinly sliced crosswise<br />
2 limes, divided (the zest and juice of 1, the second cut into slices)<br />
½ cup crushed peanuts<br />
cilantro or Thai basil, chopped for garnish<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<b><i>prepare the spaghetti squash:</i></b><br />
<br />
Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.<br />
<br />
Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.<br />
<br />
<b><i>create the sauce:</i></b><br />
<br />
Combine chicken broth, peanut butter, chile-garlic sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, honey, chopped cilantro, and black pepper together in a saucepan; bring to a boil.<br />
<br />
Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.<br />
<br />
<b><i>prepare the vegetables:</i></b><br />
<br />
Heat oil in a large skillet over medium-high heat; sauté the carrots, red or green pepper, scallions, cilantro, and shredded spaghetti squash until tender, about 10 minutes.<br />
<br />
<b><i>bring it all together:</i></b><br />
<b><i><br /></i></b>
Add sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.<br />
<br />
<b><i>service:</i></b><br />
<br />
Arrange the sauced spaghetti squash on a serving dish, sprinkle the crushed peanuts over the noodles and garnish with the chopped cilantro and basil.<br />
<br />
Serve immediately accompanied by the quartered limes.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-12241631657037763552016-11-19T11:52:00.000-07:002016-11-19T11:52:06.780-07:00Pizza Romana<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-6U9PnUCE3Js/WDCe_H4z0hI/AAAAAAAAa_0/VIJVw8F3bOQ7Ddmv-_QVAPDV79I1nghuwCLcB/s1600/Pizza%2BRomana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://4.bp.blogspot.com/-6U9PnUCE3Js/WDCe_H4z0hI/AAAAAAAAa_0/VIJVw8F3bOQ7Ddmv-_QVAPDV79I1nghuwCLcB/s320/Pizza%2BRomana.jpg" width="320" /></a></div>
<div class="recipetitle" style="text-align: center;">
<br /></div>
<div class="recipetitle" style="text-align: center;">
<span style="font-size: x-large;"><b><i>Pizza Romana</i></b></span></div>
<div class="Servings" style="text-align: center;">
<b><i>makes 1 12 or 15-inch Roman style pizza</i></b></div>
<div class="Servings" style="text-align: center;">
<br /></div>
<div class="description" style="text-align: justify;">
Pizza Romana is an ultra-thin pizza as it is made in Rome and while it is ultra-thin it is not crispy but pleasantly chewy. Since it is ultra-thin do not overdress this pizza, in Italy pizzas are sparsely dressed. The baker’s formula provided will allow upscaling the recipe.</div>
<div class="description" style="text-align: justify;">
<br /></div>
<div class="prepandcooktimes">
prep time: 1 hour</div>
<div class="prepandcooktimes">
bake time: 5 minutes</div>
<div class="prepandcooktimes">
total time: 1 hour 5 minutes</div>
<div class="prepandcooktimes">
<br /></div>
<div class="heading" style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div class="heading" style="text-align: center;">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>12-inch pizza</i></b></div>
<div class="ingredients">
1 cup 00 flour (8 ounces)</div>
<div class="ingredients">
1/8 teaspoon yeast (.077 ounce)</div>
<div class="ingredients">
1 ½ teaspoon Kosher salt (.924 ounce)</div>
<div class="ingredients">
3 ½ ounces water, about 105° F</div>
<div class="ingredients">
¼ teaspoon honey (.154 ounce)</div>
<div class="ingredients">
¼ teaspoon extra-virgin olive oil (.154 ounce), plus additional for the bowl</div>
<div class="ingredients">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>15-inch pizza</i></b></div>
<div class="ingredients">
1 1/2 cups 00 flour (12 ounces)</div>
<div class="ingredients">
1/8 teaspoon yeast (.115 ounces)</div>
<div class="ingredients">
1 ½ teaspoon Kosher salt (1.39 ounces)</div>
<div class="ingredients">
5 1/4 ounces water, about 105° F</div>
<div class="ingredients">
1/3 teaspoon honey (.234 ounce)</div>
<div class="ingredients">
1/3 teaspoon extra-virgin olive oil (.234 ounce), plus additional for the bowl</div>
<div class="ingredients">
<br /></div>
<div class="ingredients" style="text-align: center;">
<span style="font-size: 6.0pt;">baker’s formula (flour =100%, water = 43.75%, salt = 11.5%, olive oil = 1.925%, yeast = .963%, honey = 1.925%)</span></div>
<div class="ingredients" style="text-align: center;">
<br /></div>
<div class="heading" style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div class="heading" style="text-align: center;">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>prepare the dough:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<br /></div>
<div class="recipe">
In a small bowl, stir in the honey and sprinkle the yeast over the water plus honey. Set aside for a few minutes, until the yeast has dissolved.</div>
<div class="recipe">
In the bowl of a stand mixer fitted with a dough hook add the yeast mixture. Mix on the lowest speed until the dough comes together, about 3 minutes. Then rest the dough, still in the mixer, for 5 minutes. Add the salt and mix on medium speed for 4 minutes, or until the dough is smooth and has developed good elasticity. With the mixer running on medium speed, slowly add the oil and mix until incorporated.</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>proof the dough:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<br /></div>
<div class="recipe">
Cover the bowl with plastic wrap and allow the dough to rest for at least 30 minutes at room temperature.</div>
<div class="bolditalic" style="text-align: center;">
<b><i>form the pizza:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<br /></div>
<div class="recipe">
Preheat the oven to the highest setting, mine is 550° F and set an inverted baking sheet or, preferably, a pizza stone on the second highest rack in the oven to preheat the sheet or stone. Preheat for 1 hour.</div>
<div class="recipe">
<br /></div>
<div class="recipe">
Place the dough ball on a well-floured surface and then sprinkle more flour on top. Work the dough into a small disk by pushing your fingertips near the center of the dough and radiating outward toward the edges, leaving the center just slightly higher. Continue until you have a round disk about 6 inches in diameter and 1/4-inch thick. </div>
<div class="recipe">
<br /></div>
<div class="recipe">
Flip the disk over and move it to a portion of the work surface that is just lightly floured. Place both hands on top, palms down, side by side. </div>
<div class="recipe">
<br /></div>
<div class="recipe">
Use one hand to anchor the dough and, working slowly and carefully, use the other to gently push and stretch the dough away from the center. Turn a quarter turn and repeat, repositioning your hands each time. Continue until the disk is 12 to15-inches in diameter and as thin as possible without tearing. </div>
<div class="recipe">
<br /></div>
<div class="recipe">
Alternatively, use a rolling pin to achieve desired dimensions and shape. Don’t worry if it is not perfectly round that would just mark your pizza as being homemade.</div>
<div class="recipe">
<br /></div>
<div class="recipe">
Sprinkle your pizza peel with corn meal. Transfer the shaped dough to your pizza peel, shake it slightly to ensure the shaped dough moves freely as one unit, if it doesn’t gently lift the edge that is sticking and sprinkle a little more cornmeal under that edge.</div>
<div class="recipe">
<br /></div>
<div class="recipe">
Add your toppings (pizza sauce, mozzarella, etc.).</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>bake the pizza:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<br /></div>
<div class="recipe">
Transfer the pizza to the preheated pizza stone by placing the peel at the far end of the stone and rapidly pulling it back sliding the pizza off the peel. This may take a little practice but if you’ve properly coated the peel with corn meal they will act as ball bearings.</div>
<div class="recipe">
<br /></div>
<div class="recipe">
Turn off the oven and immediately and turn it back on setting it to broil.</div>
<div class="recipe">
<br /></div>
<div class="recipe">
Bake your pizza until the crust is crisp and the toppings are cooked, 4-5 minutes, until the crust is browned and the cheese is bubbly and slightly charred.</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>service:</i></b></div>
<div class="bolditalic">
<br /></div>
<br />
<div class="recipe">
Remove the baked pizza from the oven and slice into 8 triangular, if the pizza is round, slices. Serve accompanied by extra grated cheese. </div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-58891615978626080842016-09-24T18:30:00.001-06:002016-09-24T18:31:39.964-06:00Pollo Alfredo con Farfalle<div class="photocaptionCxSpFirst">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-MQ7rSvlgX34/V-cZY-uwTvI/AAAAAAAAIAg/n2isSP6Yx3cilBAqL-TAnoUIYZx94uszQCEw/s1600/Pollo%2BAlfredo%2Bcon%2BFarfalle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://4.bp.blogspot.com/-MQ7rSvlgX34/V-cZY-uwTvI/AAAAAAAAIAg/n2isSP6Yx3cilBAqL-TAnoUIYZx94uszQCEw/s320/Pollo%2BAlfredo%2Bcon%2BFarfalle.jpg" width="320" /></a></div>
<br />
<div class="photocaptionCxSpMiddle">
<br /></div>
<div class="photocaptionCxSpMiddle" style="text-align: center;">
<span style="font-size: x-large;"><b><i>Pollo Alfredo con Farfalle</i></b></span></div>
<div class="subtitle" style="text-align: center;">
(Chicken in cream sauce with Farfalle)</div>
<div class="subtitle" style="text-align: center;">
(Italy)<!--[if supportFields]><span style='mso-element:field-begin'></span>
XE "Alfredo Sauce" <![endif]--><!--[if supportFields]><span
style='mso-element:field-end'></span><![endif]--><!--[if supportFields]><span
style='mso-element:field-begin'></span><span
style='mso-spacerun:yes'> </span>XE "Sauce, Alfredo" <![endif]--><!--[if supportFields]><span
style='mso-element:field-end'></span><![endif]--></div>
<div class="Servings" style="text-align: center;">
Makes 4 servings</div>
<div class="Servings" style="text-align: center;">
<br /></div>
<div class="heading" style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients</span></i></b></div>
<div class="Servings">
<br /></div>
<div class="ingredients">
1 boneless, skinless chicken breast cut into bite sized pieces</div>
<div class="ingredients">
2 tablespoons extra-virgin olive oil</div>
<div class="ingredients">
<br /></div>
<div class="ingredients">
1-pint heavy cream</div>
<div class="ingredients">
1/2 cup (1 stick) unsalted butter, softened</div>
<div class="ingredients">
1 cup freshly grated Parmigiano-Reggiano</div>
<div class="ingredients">
Freshly cracked black pepper, to taste</div>
<div class="ingredients">
Kosher salt, to taste</div>
<div class="ingredients">
freshly ground nutmeg, to taste</div>
<div class="ingredients">
½ cup frozen peas (optional)</div>
<div class="ingredients">
<br /></div>
<div class="ingredients">
1/2 pound Fettuccine noodle<br />
<br /></div>
<div class="headingCxSpFirst">
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
</div>
<div class="headingCxSpLast">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>prepare the chicken breast:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<b><i><br /></i></b></div>
<div class="recipe">
Sauté the chicken breast pieces in the olive oil until it begins to caramelize.</div>
<div class="recipe">
Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>prepare the Farfalle:</i></b></div>
<div class="bolditalic">
<br /></div>
<div class="recipe">
In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>prepare the sauce:</i></b></div>
<div class="bolditalic">
<br /></div>
<div class="recipe">
While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.</div>
<div class="recipe">
Add the butter and stir gently to melt.</div>
<div class="recipe">
Sprinkle in cheese and stir to incorporate.</div>
<div class="recipe">
Add the chicken pieces and peas.</div>
<div class="recipe">
Season with freshly cracked black pepper, salt, and nutmeg to taste.</div>
<div class="bolditalic">
bring it all together:</div>
<div class="recipe">
Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.</div>
<div class="recipe">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>service:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<b><i><br /></i></b></div>
<div class="bolditalic" style="text-align: left;">
Top with more grated, serve immediately.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-4124011732841247002016-09-22T10:48:00.000-06:002016-09-22T10:48:27.148-06:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-kPXw2Nhuqlw/V-QGU7rRjLI/AAAAAAAAIAM/0wJaqlaPC60HxweO-fpalCGm56eRsdZPQCLcB/s1600/Tomato%2BJam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-kPXw2Nhuqlw/V-QGU7rRjLI/AAAAAAAAIAM/0wJaqlaPC60HxweO-fpalCGm56eRsdZPQCLcB/s320/Tomato%2BJam.jpg" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Sweet Tomato Jam</i></b></span></div>
<div style="text-align: center;">
makes 3 cups</div>
<div style="text-align: center;">
(America)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Prepartation time: 30 minutes</div>
<div style="text-align: justify;">
Cook time: 45 minutes</div>
<div style="text-align: justify;">
Process time: 10 minutes, </div>
<div style="text-align: justify;">
adjusting for altitude </div>
<div style="text-align: justify;">
Total time: 1 hour 25 minutes</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Ingredients</b></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b><br /></b></i></span></div>
2 pound plum tomatoes, coarsely chopped<br />
1 ½ cups light brown sugar<br />
1 tablespoons honey<br />
1 lemon, zested and juiced <br />
1 teaspoon salt<br />
1 teaspoon red pepper flakes<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i>prepare the tomatoes:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Cut a cross in the end of each of the tomatoes. <br />
<br />
Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up. <br />
<br />
Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath. One by one, peel the tomatoes and place the peeled tomatoes in a bowl.<br />
<br />
<div style="text-align: center;">
<b><i>mill the tomatoes:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it. Continue to process until all the tomatoes have been processed. <br />
<br />
Processing through a food mill will remove all the seeds.<br />
<br />
<div style="text-align: center;">
<b><i>cook the jam:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large, heavy-bottomed saucepan over medium-high heat and bring the mixture to a simmer, stirring often. <br />
<br />
Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.<br />
<br />
<div style="text-align: center;">
jar the jam:</div>
<div style="text-align: center;">
<br /></div>
Remove from the heat and place jam into sterilized jam jars, cover and process as you would any canned vegetables or use immediately.<br />
<br />
<div style="text-align: center;">
service:</div>
<div style="text-align: center;">
<br /></div>
Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.<br />
<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-72239157097481227502016-04-16T18:19:00.000-06:002016-04-16T18:33:41.356-06:00Crockpot Mexican Chicken Soup for Two<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qShd73gQ16Q/VxLWAAJYkdI/AAAAAAAAHrM/iTIX3kop2jY6rzNuE-H_J7aR_HIXkOy7wCLcB/s1600/Crockpot%2BMexican%2BChicken%2BSoup%2Bcomposite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://4.bp.blogspot.com/-qShd73gQ16Q/VxLWAAJYkdI/AAAAAAAAHrM/iTIX3kop2jY6rzNuE-H_J7aR_HIXkOy7wCLcB/s320/Crockpot%2BMexican%2BChicken%2BSoup%2Bcomposite.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Crockpot Mexican Chicken Soup for Two </i></b></span></div>
<div style="text-align: center;">
serves 2 to 4</div>
prep time: 0<br />
cook time: 5 hours<br />
total time: 5 hours<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
1 boneless, skinless whole chicken breast<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon ground cumin<br />
Kosher salt and freshly ground black pepper<br />
One 10-ounce can whole or diced tomatoes, with juice<br />
1 cup chicken broth<br />
1 10-ounce can corn, drained<br />
5-ounces diced tomatoes with green chilies<br />
4 teaspoons tomato paste<br />
1 medium onion, chopped<br />
1 red bell pepper, seeded and chopped<br />
1 yellow bell pepper, seeded and chopped<br />
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)<br />
juice of 1/2 lime<br />
<br />
toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<br />
Place the chicken breast in your crockpot.<br />
<br />
Sprinkle the chili powder, cumin and some salt and pepper unto the breast.<br />
<br />
Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,<br />
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.<br />
<br />
Place the lid on the crock-pot and cook for 5 hours on high.<br />
<br />
<div style="text-align: center;">
<b><i>shred the chicken:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
After 5 hours remove the chicken breasts to a plate and use 2 forks to shred it finely. Return the shredded chicken to the pot, stir in the juice of ½ lime, taste and correct seasoning if necessary.<br />
<br />
<div style="text-align: center;">
<b><i>service</i></b></div>
<div style="text-align: center;">
<br /></div>
Serve piping hot in individual bowls with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on the side as a topping!<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-42459475950659696502016-04-07T12:26:00.001-06:002016-04-07T12:28:18.787-06:00Crockpot Mongolian Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7pH3p4ldOX8/VwamM5_3-yI/AAAAAAAAHqU/4FGDuTFhkAc9oKZCYkZ1ZUK86Kq6wkntA/s1600/Mongolian%2BBeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://4.bp.blogspot.com/-7pH3p4ldOX8/VwamM5_3-yI/AAAAAAAAHqU/4FGDuTFhkAc9oKZCYkZ1ZUK86Kq6wkntA/s320/Mongolian%2BBeef.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><i><b>Mongolian Beef</b></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Serves 4-6</span></div>
Prep Time: 10 minutes<br />
Cook Time: 4 Hours<br />
Total Time: 4 hours 10 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Ingredients</b></i></span></div>
1- 2½ pound flatiron or flank steak<br />
¼ Cup cornstarch<br />
2 tablespoons olive oil<br />
1 tablespoon garlic, minced<br />
1 tablespoon ginger, grated<br />
¼ teaspoon chili flake<br />
¾ cup soy sauce<br />
¾ cup water<br />
¾ cup brown sugar, packed<br />
1 cup carrot, grated<br />
<div class="ingredients">
3 or 4 green onions sliced diagonally into 1-inch lengths for garnish</div>
<br />
<div class="ingredients">
sesame seeds for garnish</div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Preparation</b></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b><br /></b></i></span></div>
<div style="text-align: center;">
<i><b>cut the steak:</b></i></div>
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div style="text-align: left;">
Place the steak in front of you and, with a sharp knife held at a 45-degree angle, slice the meat against the grain into thin (about 1/4-inch) strips.</div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b><br /></b></i></span></div>
<div style="text-align: center;">
<b><i>create cooking sauce:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Combine the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar in your slow cooker.<br />
<br />
<div style="text-align: center;">
<b><i>prepare the steak:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Cut flank steak into thin strips, cutting across the grain. Put steak into a Ziploc bag with the cornstarch and shake to coat.<br />
<br />
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Add the coated beef to the crockpot, stir to combine and ensure the all the beef with sauce.<br />
<br />
<div style="text-align: center;">
<b><i>cook the beef:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Cover the crock-pot with its lid and cook on high for 2-3 hours or on low 4-5 hours, or until meat is cooked through and tender.<br />
<br />
About 30 minutes before done stir in the grated carrots.<br />
<br />
<div style="text-align: center;">
<i><b>service:</b></i></div>
<div style="text-align: center;">
<br /></div>
Serve over rice, garnished with sesame seeds and green onions.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-38651322893920009532015-06-07T17:29:00.000-06:002015-06-07T17:29:53.597-06:00Lasagna Bolognese<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eh0wDlVwXB4/VXTPUVqwQ1I/AAAAAAAAHjY/4kzDbFG4G48/s1600/Lasagna%2BBolognese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-eh0wDlVwXB4/VXTPUVqwQ1I/AAAAAAAAHjY/4kzDbFG4G48/s320/Lasagna%2BBolognese.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Lasagna Bolognese</span></i></b></div>
<div style="text-align: center;">
serves 6</div>
prep time: 15 minutes<br />
sauce cook time: 2 hours 30 minutes<br />
Lasagna bake time: 35 minutes<br />
total time: 3 hours 20 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Bolognese sauce:</b></div>
2 tablespoons olive oil<br />
1 medium yellow onion, 1/4 –inch chop<br />
1 carrot, ¼-inch dice<br />
1 celery stalk, ¼-inch dice<br />
2 ounces pancetta or bacon, cut into small cubes<br />
¼ teaspoon crushed red pepper flakes<br />
1 tablespoon chopped fresh flat-leaf Italian parsley<br />
1 pound ground beef<br />
1 cup red wine<br />
1 (28-ounce) cans San Marzano tomatoes, hand crushed<br />
Kosher salt and freshly ground black pepper<br />
1 cup whole milk<br />
<br />
<div style="text-align: center;">
<b><i>Besciamella sauce:</i></b></div>
<br />
1/4 cup butter<br />
1/4 cup all-purpose flour<br />
2 cups whole milk<br />
¼ cup Parmigiano-Reggiano, to taste<br />
dash freshly grated nutmeg<br />
Kosher salt and freshly ground black pepper<br />
<br />
2 tablespoons butter, quartered, to butter the baking dish<br />
uncooked Lasagna noodles<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<b><i>prepare the Bolognese sauce:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Create a soffritto by sauteing the onion, carrots, and celery in the olive oil in a large sauce pot over medium heat until soft. Add the raw bacon to the soffritto and cook for about 7 to 10 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the meat; breaking it up well with a wooden spoon and stirring until all the ground meat is browned. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the red pepper flakes and the parsley and cook for just 1 minute.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Drain off excess oil from the cooked meat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Return the pot to the flame and add the wine, continue cooking until the alcohol is evaporated and the pot has been deglazed by scraping up the browned bits from the bottom of the pan, about 2 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you like your tomato sauce smooth pulse the tomatoes smooth in a food processor but remember true Italians prefer their sauce slightly chunky.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the tomatoes to the meat, season generously with salt and pepper and cook the sauce, over a medium flame partially covered for about 2 ½ hours, stirring occasionally. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After 2 ½ hours finish the sauce by adding the whole milk, stir well and set aside, to cool off.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>prepare the Besciamella sauce:</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a small pot, warm the 2 cups of milk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In an appropriately sized pot over medium heat melt the butter </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Create a blonde roux by stirring the flour into the butter with a wooden spoon. The roux is done when it loses all its flour taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Gradually ladle the warm milk into the pot with the butter/flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat to medium low and simmer for about 15 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the Parmigiano-Reggiano, stirring constantly until it is thoroughly incorporated. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Season the sauce with freshly grated nutmeg, salt and pepper and additional Parmigiano-Reggiano to taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 375 degrees F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
Coat a 9 by 13-inch baking dish well with the tablespoon of butter and add a very thin layer of the Bolognese sauce.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the first layer of lasagna noodles and in order, evenly distribute some of the Bolognese sauce, about 3 ladles Besciamella, and a generous sprinkle of Parmesan cheese. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Repeat the process until you to create 3 layers. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Top the lasagna with a final ladle of meat sauce and the remaining Besciamella, dot with a few squares of butter and finish with some additional shredded Parmesan.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>bake the Lasagna:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
Place the lasagna in the preheated oven and bake for about 30 minutes.</div>
<div style="text-align: justify;">
Crisp the top of your lasagna by turning the oven to broil and broil the lasagna for about 5 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Allow the lasagna to set for about 15 minutes, slice into 6 servings and serve accompanied by grated Parmigiano-Reggiano, crusty Italian bread and a side salad.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-66560990496243190872015-06-03T18:22:00.000-06:002015-06-03T18:22:48.158-06:00Shrimp Creole<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UOX3am3SMKo/VW-Z5wsWk8I/AAAAAAAAHiw/t4HDAgvGxVY/s1600/Shrimp%2BCreole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="http://3.bp.blogspot.com/-UOX3am3SMKo/VW-Z5wsWk8I/AAAAAAAAHiw/t4HDAgvGxVY/s320/Shrimp%2BCreole.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Shrimp Creole</i></b></span></div>
<div style="text-align: center;">
servings 8</div>
<div style="text-align: center;">
<br /></div>
prep time: 5 minutes<br />
cook time: 3 hours 10 minutes<br />
total time: 3 hours 15 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<b><i>Creole seasoning:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
1 teaspoon paprika<br />
3/4 teaspoon dried basil, crumbled<br />
3/4 teaspoon dried thyme, crumbled<br />
3/4 teaspoon salt<br />
1/2 teaspoon freshly ground white pepper<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 teaspoon cayenne<br />
1/2 teaspoon dried oregano, crumbled<br />
<br />
<div style="text-align: center;">
<b><i>Creole sauce:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
2 tablespoons extra virgin olive oil<br />
1/2 cup diced green bell peppers<br />
1/2 cup diced onions<br />
1/2 cup diced celery<br />
2 cloves garlic, minced<br />
1 teaspoon chili powder<br />
1 (14-ounces) can tomatoes, hand crushed<br />
1 (6-ounce) can tomato paste<br />
1 cup dry red wine<br />
½ tablespoon Tabasco sauce<br />
1 tablespoon Worcestershire sauce<br />
1 teaspoon white sugar<br />
1 teaspoon brown sugar<br />
Salt and pepper<br />
Creole seasoning<br />
2 bay leaves<br />
<br />
<div style="text-align: center;">
<b><i>the shrimp:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
1 1/2 pounds peeled and deveined shrimp<br />
<br />
<div style="text-align: center;">
<b><i>garnish:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Green onions, for garnish<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
Preheat crock pot on high.<br />
<br />
<div style="text-align: center;">
<b><i>sauté the vegetables:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
In sauté pan over medium heat, heat the olive oil to the ripple stage.<br />
<br />
Add the green peppers, the onions, the garlic and the celery and sauté until the onions are translucent and softened.<br />
<br />
Add the chili powder and sauté until the vegetables are coated and caramelized.<br />
<br />
<div style="text-align: center;">
<b><i>create the Creole sauce:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Remove the vegetable from heat and pour them into the crock pot. Add the tomatoes, the tomato paste, the red wine, the hot sauce, the Worcestershire, the sugars, and the salt and pepper.<br />
<br />
Stir in the Creole seasoning add the bay leaves, place the cover on your crock pot and cook, covered, for 3 hours.<br />
<br />
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Add the shrimp and continue cooking for about 3 minutes.<br />
<br />
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Serve over cooked white rice. Top with chopped green onions.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-39852858216437975982015-05-03T17:03:00.000-06:002015-05-03T17:03:00.548-06:00Fungo Bolognese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tG1fthe6h9w/VUao5c43u1I/AAAAAAAAHhE/7PoAnTTH0mw/s1600/Fungo%2BBolognese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tG1fthe6h9w/VUao5c43u1I/AAAAAAAAHhE/7PoAnTTH0mw/s1600/Fungo%2BBolognese.jpg" height="175" width="320" /></a></div>
<div style="text-align: center;">
<b style="font-size: xx-large;"><i>Fungo Bolognese</i></b></div>
<div style="text-align: center;">
(Mushroom Bolognese)</div>
<div style="text-align: center;">
Makes 6 servings</div>
<div style="text-align: center;">
(Italy)</div>
<div style="text-align: center;">
<br /></div>
<br />
Prep time: 10 minutes<br />
Pasta Cook time: 10 minutes<br />
Sauce Cook time: 43 minutes<br />
Total time: 63 minutes<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
1 pound pasta of choice, cooked al dente<br />
<br />
2 tablespoons extra-virgin olive oil<br />
8 ounces of white and brown mushrooms<br />
3/4 cup yellow onions, cut into ¼-inch dice<br />
1/4 cup carrots, cut into ¼-inch dice<br />
1/4 cup celery, cut into ¼-inch dice<br />
1 tablespoon finely chopped garlic<br />
1/2 cup Chianti wine<br />
2 tablespoons tomato paste<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
1 (28-ounce) can whole San Marzano tomatoes, hand crushed<br />
1 cup water<br />
1 teaspoon fresh thyme<br />
1 teaspoon minced fresh rosemary<br />
<br />
Pecorino Romano, shaved with a vegetable peeler<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>prepare the sauce:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. In a large, high sided sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Add the Chianti and cook until reduced, about 3 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Add the tomato paste, salt and freshly ground black pepper, and cook, stirring, for 30 seconds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Add the tomatoes, tomato sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning to taste. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
Add the cooked pasta to the sauce over low heat and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-14947564619883668942015-05-01T18:36:00.000-06:002015-05-01T18:36:03.267-06:00Braciole for two or more<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BP5-C7YnJF4/VUQbVmt1g8I/AAAAAAAAHgw/qzTf9g0_3k0/s1600/Braciola%2Bfor%2Btwo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BP5-C7YnJF4/VUQbVmt1g8I/AAAAAAAAHgw/qzTf9g0_3k0/s1600/Braciola%2Bfor%2Btwo.jpg" height="235" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Braciole for two or more</i></b></span></div>
<div style="text-align: center;">
(serves 2 or more)</div>
prep time:15 minutes<br />
cook time: up to 3 hours<br />
total time: up to 3 hours 15 minutes<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<br />
2 ¼ pound beef cutlets , (beef top round sliced thin (1/4-inch) into cutlets)<br />
the stuffing (for 2 Bracioli):<br />
1/4 cup grated Parmesan Reggiano, plus more for serving<br />
1 tablespoon chopped fresh parsley<br />
2-3 cloves garlic, finely chopped<br />
¼ cup raisins<br />
2 tablespoons pine nuts<br />
2 tablespoons bacon grease<br />
sauce (for 2 Braciole):<br />
extra virgin olive oil<br />
1 carrot, finely chopped<br />
1 yellow onion, finely chopped<br />
1 cup Chianti wine<br />
2 cups San Marzano tomatoes, hand crushed<br />
5 bay leaves<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>prepare the cutlets:</i></b></div>
<div style="text-align: center;">
<br /></div>
Pound the beef cutlets with the tenderizer side of a meat hammer and set aside.<br />
<br />
<div style="text-align: center;">
<b><i>prepare the stuffing:</i></b></div>
<div style="text-align: center;">
<br /></div>
In an appropriately sized bowl combine the stuffing ingredients tossing to insure even distribution.<br />
<br />
<div style="text-align: center;">
<b><i>stuff the braciole:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Divide the stuffing mixture evenly over each cutlet, don’t get too close to the edges.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Roll up each cutlet, jelly roll style, and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.</div>
<br />
<div style="text-align: center;">
<b><i>fry the braciole:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and brown on all sides. Remove to a plate once the braciole are browned.</div>
<br />
<div style="text-align: center;">
<b><i>prepare the sauce:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Add a little more olive oil to the pan and add the carrots and onions and sauté until tender and the onions are translucent. </div>
<br />
<div style="text-align: justify;">
Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Continue the simmering until the wine is reduced by half.</div>
<br />
<div style="text-align: justify;">
Stir in the crushed tomatoes and bay leaves. Bring back to a simmer, add the braciole back into the pot and cover with a lid. </div>
<br />
<div style="text-align: justify;">
Cook on low, turning the rolls occasionally, until the sauce is thickened and the meat begins to fall apart 2 1/2 to 3 hours, remove the bay leaves.</div>
<br />
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: justify;">
Remove the braciole from the pan and cut an discard the cooking twin. Slice each braciole into 1-inch slices and plate for each dinner.</div>
<br />
Top the slices with the sauce and serve with crusty bread and a glass of good red wine.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-1701223148832305682015-04-24T19:46:00.000-06:002015-04-24T19:46:02.871-06:00Ham and Roasted Red Pepper Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Sng8t71_mIM/VTrwCHxTHZI/AAAAAAAAHgQ/R2S4QRiJgXo/s1600/Ham%2Band%2BRoasted%2Bred%2BPepper%2BSandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Sng8t71_mIM/VTrwCHxTHZI/AAAAAAAAHgQ/R2S4QRiJgXo/s1600/Ham%2Band%2BRoasted%2Bred%2BPepper%2BSandwich.jpg" height="193" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Ham and Roasted Red Pepper Sandwich</span></i></b></div>
<div style="text-align: center;">
(America)</div>
<div style="text-align: center;">
serves 2</div>
<div style="text-align: center;">
total time: 10 minutes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients</span></i></b></div>
<div style="text-align: center;">
<br /></div>
1 ciabatta or rustic bread<br />
3 tablespoons Basil Pesto, or to taste<br />
6 slices ham<br />
4 round slice provolone<br />
3 large pieces roasted red peppers<br />
1 tomato, sliced<br />
Kosher salt, to taste<br />
freshly ground black pepper, to taste<br />
shredded lettuce, to taste<br />
aged balsamic vinegar, to taste<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>build the sandwich:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Slice the ciabatta bread in half horizontally. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Spread about 1 ½ tablespoons of the pesto on each of the ciabatta halves. Place 3 slices of the ham on each half, top that with 2 slices of provolone and follow that with the three roasted red peppers. Add the tomato slices on the bottom half of the ciabatta, sprinkle the tomato slices with salt and black pepper, top with the shredded lettuce. Finally drizzle the aged balsamic over the lettuce to your taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Join the two halves of the ciabatta.</div>
<br />
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<br /></div>
Slice the sandwich in half and serve one half to each person.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-69302697777930871702015-04-24T18:42:00.000-06:002015-04-24T18:42:34.754-06:00Rustic Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tprWEiUZ4PI/VTrizoU47KI/AAAAAAAAHgA/dqgUlPAj-Og/s1600/Chiabatta%2BBread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tprWEiUZ4PI/VTrizoU47KI/AAAAAAAAHgA/dqgUlPAj-Og/s1600/Chiabatta%2BBread.jpg" height="259" width="320" /></a></div>
<div style="text-align: center;">
<b style="font-size: xx-large;"><i>Rustic Bread</i></b></div>
<div style="text-align: center;">
(Italy)</div>
<div style="text-align: center;">
makes 2 10 by 6-inch loaves</div>
<div style="text-align: center;">
<br /></div>
prep time: 2 hours 20 minutes<br />
bake time: 30 minutes<br />
total time: 2 hours 50 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>for the sponge:</i></b></div>
<div style="text-align: center;">
<br /></div>
1 teaspoon instant (rapid-rise) yeast<br />
1 tablespoon honey<br />
1 cup water, at room temperature<br />
1 cup all-purpose flour<br />
<br />
<br />
<div style="text-align: center;">
<b><i>for the dough:</i></b></div>
<div style="text-align: center;">
<br /></div>
2 cups all-purpose flour<br />
1½ teaspoons salt<br />
½ teaspoon instant (rapid-rise) yeast<br />
¾ cup water, at room temperature<br />
¼ cup whole or 2% milk, at room temperature<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>create a sponge: </i></b></div>
<div style="text-align: center;">
<br /></div>
Combine the yeast, honey and water in a 1 cup measuring cup. Place the flour into the bowl of your stand mixer, add the yeast/honey/water mixture and turn on the mixer on low, stir until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 1 hour or up to 24 hours.<br />
<br />
<div style="text-align: center;">
<b><i>create the bread dough:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Add the dough ingredients (flour, salt, yeast, water and milk) into the bowl your stand mixer fitted with the dough hook attachment. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Begin by mixing on low speed until the sponge and the dough ingredients are combined and a soft dough forms, about 2 to 3 minutes, scraping down the bowl as needed. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Increase the speed to medium and continue mixing until the dough becomes a uniform mass that collects on the dough hooks and pulls away from the sides of the bowl and is smooth and shiny (the dough will be very sticky), about 10 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Transfer the dough to a large lightly oiled bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.</div>
<br />
<div style="text-align: center;">
<b><i>first knead of the dough:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Remove the dough from the bowl onto a lightly floured surface and knead it by folding the dough over itself and folding the edge of the dough toward the middle. Turn the dough 90° and repeat the fold. Turn the dough and repeat the folding/kneading 6 more times (for a total of 8 times).</div>
<div style="text-align: justify;">
Cover with plastic wrap and let rise for 30 minutes.</div>
<br />
<div style="text-align: center;">
<b><i>second knead of the dough:</i></b></div>
<br />
<div style="text-align: justify;">
Repeat the kneading as in the first knead step. Replace the plastic wrap, and let the dough rise until doubled in size, about 30 minutes.</div>
<br />
<div style="text-align: center;">
<b><i>preheat your oven:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
One hour before baking, adjust an oven rack to the lower-middle position, place a baking stone on the rack and preheat the oven to 450° F.</div>
<br />
<div style="text-align: center;">
<b><i>prepare the loaves:</i></b></div>
<br />
<div style="text-align: justify;">
Cut two 12 x 6-inch pieces of parchment paper and place them on a cookie sheet, dust both liberally with flour. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Carefully transfer the dough to a floured work surface, taking care to deflate it as little as possible. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Liberally flour the top of the dough and divide it in half with a bench scraper. Turn one of the dough halves cut-side-up and dust it with flour. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
With well-floured hands, press this half into a rough 12 x 6-inch rectangle. Fold the shorter sides of the dough toward center, overlapping them like you would fold a piece of paper in thirds, to form a 7 x 4-inch rectangle. Repeat this process with the second piece of dough.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Gently transfer each loaf, seam-side-down, to the parchment sheets, dust with flour, and cover with plastic wrap. Allow the loaves to proof at room temperature for 30 minutes (the surface of the loaves should develop small bubbles).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>bake the ciabatta loaves:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Carefully slide the pieces of parchment with the loaves on them onto a pizza peel.</div>
<div style="text-align: justify;">
Using floured fingertips, form the loaves, by pressing them, into 10 x 6-inch rectangles; spray the loaves lightly with water. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Slides the loaves still on the parchment onto the baking stone. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown, about 22 to 27 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>cool the loaves and serve:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Transfer the freshly baked loaves to a wire rack, discarding the parchment, and let cool to room temperature for at least 1 hour before slicing and serving. </div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-51674002097310210912015-04-20T19:00:00.002-06:002015-04-20T19:00:26.114-06:00Sausage and Peppers Marsala<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ljDkhaw_cCw/VTWgqlwzHKI/AAAAAAAAHfs/TDvg81vs_aQ/s1600/Sausage%2Band%2BPeppers%2BMarsala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ljDkhaw_cCw/VTWgqlwzHKI/AAAAAAAAHfs/TDvg81vs_aQ/s1600/Sausage%2Band%2BPeppers%2BMarsala.jpg" height="173" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Sausage and Peppers Marsala</i></b></span></div>
<div style="text-align: center;">
serves 4 to 6</div>
<div style="text-align: center;">
(Italy)</div>
Prep time: 15 minutes<br />
Cook time: 40 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
2 tablespoons extra-virgin olive oil<br />
2 to 6 sweet or hot Italian sausage<br />
2 green bell peppers, sliced<br />
2 yellow onions, sliced<br />
1 teaspoon kosher salt<br />
1 teaspoon freshly ground black pepper<br />
1/2 teaspoon dried oregano<br />
1/2 cup chopped fresh basil leaves<br />
4 garlic cloves, chopped<br />
2 tablespoons tomato paste<br />
1 cup Marsala wine<br />
1 (15-ounce) can diced tomatoes<br />
1/4 teaspoon red pepper flakes, optional<br />
2 to 6 fresh Italian sandwich rolls<br />
<br />
1/4 to 1/2 cup freshly grated Parmesan<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>brown the sausage:</i></b></div>
<div style="text-align: center;">
<br /></div>
In a large, heavy skillet heat the olive oil over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.<br />
<br />
<div style="text-align: center;">
<b><i>sauté the vegetables:</i></b></div>
<div style="text-align: center;">
<br /></div>
In the same pan over medium heat, add the sliced peppers, sliced onions, salt and black pepper and cook until the onions are golden brown, about 5 minutes.<br />
<br />
Add the oregano, basil, and garlic and cook 2 more minutes.<br />
<br />
<div style="text-align: center;">
<b><i>create the sauce:</i></b></div>
<div style="text-align: center;">
<br /></div>
Add the tomato paste to the onions and peppers and stir.<br />
<br />
<div style="text-align: justify;">
Add the Marsala wine, tomatoes, and chili flakes. Stir to combine, scraping the bottom of the pan with a wooden spoon to release and incorporate all the browned bits and bring the sauce to a simmer.</div>
<br />
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Cut each of the sausages into 4 to 6 pieces each, each about 1-inch. Add the sausages and any liquid that may have accumulated back into the pan stirring to insure the sausages thoroughly combine with </div>
<div style="text-align: justify;">
the sauce. </div>
<div style="text-align: justify;">
<br /></div>
Continue to cook at a simmer until the sauce has thickened, about 20 minutes.<br />
<br />
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Split the rolls in half lengthwise and hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top with cheese and the roll top and serve sandwiches immediately. </div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-8904905623496424852015-04-02T11:36:00.000-06:002015-04-02T11:37:16.545-06:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FXD0L5OIKtE/VR19Er8F80I/AAAAAAAAHeY/9CKodhcn0IA/s1600/bistecca%2Bpizziola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FXD0L5OIKtE/VR19Er8F80I/AAAAAAAAHeY/9CKodhcn0IA/s1600/bistecca%2Bpizziola.jpg" height="213" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Bistecca Pizziola</span></i></b><br />
(Italy)</div>
<div style="text-align: center;">
serves 6</div>
prep time: 5 minutes<br />
sauce cook time: 10 minutes<br />
scallopini cook time: 6 minutes<br />
bake time: 20 minutes<br />
total time: 41 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<br /></div>
4 tender, thin beef cutlets (boneless rib steak, or sirloin), about 1/4 inch thick<br />
Kosher salt and freshly ground black pepper<br />
2 tablespoons extra-virgin olive oil<br />
Spicy spaghetti sauce, recipe follows<br />
1 1 pound ball fresh mozzarella (mozzarella di bufala), sliced into 1/4-inch thick slices<br />
12 large fresh basil leaves, chiffonade<br />
<br />
<div style="text-align: center;">
<b><i>Spicy Spaghetti Sauce with Capers:</i></b></div>
<br />
6 tablespoons extra-virgin olive oil<br />
4 garlic cloves, minced<br />
2 16-ounce cans tomatoes (preferably San Marzano), hand crushed<br />
1 tablespoon capers, drained and rinsed<br />
1 cup red wine, Chianti or burgundy<br />
½ teaspoon red pepper flakes, or to taste<br />
Kosher or sea salt, to taste<br />
freshly ground black pepper, to taste<br />
12 large (or quantity to your taste) fresh basil leaves roughly torn<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 425 degrees F. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>prepare the spicy spaghetti sauce:</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Be careful not to burn the garlic, if it burns throw it out and start over.</div>
<div style="text-align: justify;">
2. Add the crushed tomatoes, the capers, the red wine, red pepper flakes and sugar; season with salt and pepper to taste. </div>
<div style="text-align: justify;">
3. Simmer the sauce for 10 minutes over medium heat, stirring occasionally. Remove from the heat and stir in the roughly torn basil leaves and the remaining olive oil. </div>
<div style="text-align: justify;">
4. Correct seasoning with salt, freshly ground black pepper and red pepper flakes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>prepare the beef cutlets:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Pound out the cutlets until they are 1/8 inch thick and give them a few whacks with the tenderizing side of the mallet. Season the cutlets on both sides with salt and pepper. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>sauté the cutlets:</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the olive oil in a 12-inch nonstick sauté pan over medium-high heat until hot. Add the beef in batches and sear on both sides, 1 and 2 minutes per side. Remove the first batch from the pan and place in a high-sided cookie sheet or baking dish while you work on the next batch. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Once all the beef cutlets have been sautéed and arranged on the cookie sheet, ladle the Spicy Spaghetti Sauce with Capers over the meat to cover, and place 2 slices of mozzarella on each steak. Bake just until the mozzarella is melted and bubbly, 15 to 20 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve 1 beef scallopini to each diner and dress each serving with some of the chiffonade basil leaves either chiffonade or hand-torn pieces on top of each cutlet and accompany by a side salad or pasta.</div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-60277357444120590102015-03-18T18:23:00.002-06:002015-03-18T18:53:21.965-06:00Cincinnati Chili Dog<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_nDWPGrK1d8/VQoWcA6BQgI/AAAAAAAAHaI/kc6jj-DkjPY/s1600/Cincinnati%2BChili%2BDogs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_nDWPGrK1d8/VQoWcA6BQgI/AAAAAAAAHaI/kc6jj-DkjPY/s1600/Cincinnati%2BChili%2BDogs.jpg" height="192" width="320" /></a></div>
<div style="text-align: center;">
<b style="font-size: xx-large;"><i>Cincinnati Chili Dog</i></b></div>
<div style="text-align: center;">
serves 4</div>
<div style="text-align: center;">
(America)</div>
<div style="text-align: justify;">
Cincinnati-style chili is an enduring American classic that I first tasted in the Cincinnati airport while on a business trip and Coney dogs (New York style chili dogs) are something I grew up eating so it just seemed naturally to combine the two.. </div>
<div style="text-align: justify;">
<br /></div>
Prep time: 10 minutes<br />
Polish sausage cook time: 7 minutes<br />
Sauce cook time: 30 minutes<br />
Total time: 47 minutes<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients</span></i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Cincinnati chili (makes about 3 cups):</i></b></div>
2 tablespoons olive oil<br />
1 pound ground beef<br />
1 1/4 teaspoons granular garlic<br />
1 tablespoon dehydrated onion<br />
2 tablespoons chili powder<br />
1 1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground allspice<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground cumin<br />
1 teaspoon dried oregano<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon celery seed<br />
1 dried bay leaf<br />
Kosher or sea salt, to taste<br />
freshly ground black pepper, to taste<br />
1 cup tomato sauce<br />
1 cup water<br />
1 tablespoons unsweetened cocoa powder<br />
<br />
<br />
<div style="text-align: center;">
<b><i>dogs:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
4 Polish sausages<br />
4 hot dog buns<br />
condiments:<br />
½ cup finely grated cheddar cheese<br />
½ cup chopped onion<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<b><i>brown the beef:</i></b></div>
<b><i><br /></i></b>
In a 12 inch sauté pan over medium high heat, bring oil to the ripple stage. Add the ground beef and cook, stirring, until it begins to brown.<br />
<br />
<div style="text-align: center;">
<b><i>build the sauce:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
Add the granulated garlic, dehydrated onion, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, salt and pepper, then cook, stirring occasionally, 1 minute. Tilt skillet, spoon out any accumulated fat and discard. Add the tomato sauce, cocoa powder, and water and then bring the mixture to a boil. Reduce heat to medium low and simmer, partially covered, until somewhat thick, about 25 minutes. Taste and correct seasoning.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>grill the Polish dogs:</i></b></div>
<br />
<div style="text-align: justify;">
Place the dogs on the grill or griddle (or a large frying pan) and cook the sausages, turning them occasionally, until they are cooked through and the skin is slightly crisp.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<br />
<div style="text-align: justify;">
Place one sausage on each of the split, open hot dog buns and spoon a generous portion of the chili sauce over each sausage and top each with some chopped onion and cheddar cheese. Serve immediately.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-24289780250282445602015-03-17T18:51:00.000-06:002015-03-17T18:51:04.875-06:00Slow Cooker Corned Beef & Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zTXp_Xu7grU/VQjLXX8JpBI/AAAAAAAAHZ0/PD9qIpVBrH8/s1600/Corned%2BBeef%2Band%2BCabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zTXp_Xu7grU/VQjLXX8JpBI/AAAAAAAAHZ0/PD9qIpVBrH8/s1600/Corned%2BBeef%2Band%2BCabbage.jpg" height="201" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Slow Cooker Corned Beef and Cabbage</i></b></span></div>
<div style="text-align: center;">
(serve 8)</div>
<div style="text-align: center;">
(Irish-American)</div>
<div style="text-align: left;">
prep time: 10 minutes</div>
<div style="text-align: left;">
cook time: 6 hours</div>
<div style="text-align: left;">
total time: 6 hours 10 minutes</div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredient </i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<b><i>corned beef:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
1 3 to 4 pound corned beef with seasoning packet<br />
vegetables:<br />
1 medium head of cabbage, cut into 4 to 6 wedges<br />
2 to 3 large potatoes cut into wedges<br />
2 large onions, peeled and quartered<br />
8 ounces baby carrots<br />
½ cup butter, cut into small cubes<br />
<br />
<div style="text-align: center;">
<b><i>condiments:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
commercial horseradish sauce<br />
prepared horseradish (to add to the usually bland commercial sauce to spice it up)<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<b><i>the corned beef:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
1. Place the corned beef, fat side down, in the bowl of you slow cooker.</div>
<div style="text-align: justify;">
2. Remove the seasoning from the seasoning packet and place them in your mortar and, using the pestle, slightly crush them. Don’t completely grind them up you just want them crushed to release their essential oils.</div>
<div style="text-align: justify;">
3. Sprinkle the crushed seasoning on the corned beef in the bowl. Cover the beef and seasoning with cold water, place the cover on the crock pot and turn it to high.</div>
<div style="text-align: justify;">
4. Cook the corned beef on high for the first hour, then continue cooking for 10-12 hours on low or 5-6 hours on high.</div>
<br />
<div style="text-align: center;">
<b><i>the vegetables:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
Preheat the oven to 375° F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Arrange the cabbage wedges on the bottom of a baking dish and arrange the other vegetables over the wedges. Distribute the butter cubes over the vegetables and sprinkle with Kosher or sea salt and freshly ground black pepper. Bake until the potato wedges and carrots are tender and cooked through, about 30 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div style="text-align: center;">
<br /></div>
Arrange the cooked vegetables on a service platter. Shred or slice the corn beef and arrange it on the platter. Serve accompanied by the horseradish sauce and the prepared horseradish for those that like the sauce spicier.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-73951643095058315702015-03-15T18:48:00.000-06:002015-03-15T22:43:17.107-06:00<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OnMdmz70FJo/VQZfVX4eapI/AAAAAAAAHZM/1T0oOkMf0-k/s1600/Guinness%2BBraised%2BShort%2BRibs%2Bwith%2BEgg%2BNoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OnMdmz70FJo/VQZfVX4eapI/AAAAAAAAHZM/1T0oOkMf0-k/s1600/Guinness%2BBraised%2BShort%2BRibs%2Bwith%2BEgg%2BNoodles.jpg" height="153" width="320" /></a></div>
<b style="font-size: xx-large;"><i>Guinness Braised Short Ribs with Noodles</i></b></div>
<div style="text-align: center;">
Serves 8</div>
<div style="text-align: center;">
(American)</div>
<div style="text-align: left;">
prep time: 20 minutes</div>
<div style="text-align: left;">
cook time: 5 to 7 hours</div>
<div style="text-align: left;">
total time: 5 to 7 hours 20 minutes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<br /></div>
4 pounds bon-in short ribs<br />
Kosher or sea salt, to taste<br />
freshly grated black pepper, to taste<br />
1 tablespoon extra-virgin olive oil<br />
1 medium yellow onion, roughly chopped<br />
2 cups beef broth<br />
1 ½ cup (1 bottle) Guinness Extra Stout<br />
2 tablespoons brown sugar<br />
½ teaspoon dried thyme<br />
16 ounces baby carrots<br />
2 tablespoons of tomato paste<br />
1 tablespoon spicy brown mustard<br />
4 tablespoons corn starch<br />
<br />
1 pound egg noodles, prepared according to package instructions<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>brown the ribs:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Blot the ribs dry with paper towels. Sprinkle the ribs liberally with salt and black pepper on both sides.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Heat the oil in a large non-stick skillet over medium-high heat. Brown the ribs on all sides, in batches if necessary, about 8 to 10 minutes. When thoroughly browned remove the ribs to you waiting slow cooker.</div>
<br />
<div style="text-align: center;">
<b>prepare the braising liquid:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Add the chopped onions and sauté for about 2 minutes stirring often. Add the broth, 1 cup of the beer, the sugar and the thyme to the onions in the skillet and bring to a boil. When the liquid comes to a boil pour it and the onions over the beef ribs in the slow cooker, cover and turn the slow cooker on to high. Cook on High for 5 hours or on Low for 7 hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b>bring it all together:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. In a 1 cup measuring cup whisk together the remaining ½ cup of beer, ¼ teaspoon each of salt and black pepper and the tomato paste, brown mustard and corn starch.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. After the ribs have cooked for 3 ½ hours (for high) or 5 ½ hours (for low) add the baby carrots to the slow cooker, recover and continue cooking for the remaining 1 ½ hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b>finish the braise:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
After the appropriate cook time is completed stir in the thickening mixture in the measuring to the slow cooker, replace the cover and cook 15 minutes more or until the sauce is thickened. If the sauce does not thicken make a slurry of 1 tablespoon corn starch and 1 tablespoon cold water and stir it into the sauce and cook another 15 minutes or until the sauce thickens.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b>service:</b></div>
<div style="text-align: center;">
<br /></div>
Serve over buttered egg noodles.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-79598588372719609752015-03-14T19:02:00.000-06:002015-03-14T19:02:04.128-06:00Fettuccine Gorgonzola<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qyaBAOrYVZA/VQTZc8v7l3I/AAAAAAAAHYo/x24uj-4D5dw/s1600/Fettuncini%2BGorgonzola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qyaBAOrYVZA/VQTZc8v7l3I/AAAAAAAAHYo/x24uj-4D5dw/s1600/Fettuncini%2BGorgonzola.jpg" height="193" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Fettuccine Gorgonzola </span></i></b></div>
<div style="text-align: center;">
serves 4</div>
<div style="text-align: center;">
(America)</div>
Prep time: 10 minutes<br />
Pasta cook time: 10 minutes<br />
Sauce cook time: 15 minutes<br />
Total time: 35 minutes<br />
<b><i><span style="font-size: large;"><br /></span></i></b>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients*</span></i></b></div>
<div style="text-align: center;">
<br /></div>
1 pound Fettuccine Noodles<br />
Alfredo Sauce:<br />
1 pint heavy cream<br />
1/2 cup unsalted butter, softened<br />
1 to 1 ½ cups freshly grated Parmigiano-Reggiano or Romano Cheese<br />
1/4 teaspoon of freshly grated nutmeg<br />
3 tablespoons of chopped fresh Italian flat-leafed parsley, for garnish<br />
<br />
4 ounces crumbled Gorgonzola cheese<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>cook the pasta:</b></div>
<div style="text-align: center;">
<br /></div>
Cook the pasta according to package directions to al dente.<br />
<br />
<div style="text-align: center;">
<b>Alfredo Sauce:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Meanwhile, in a medium sauté pan heat heavy cream over medium to medium-low heat, do not allow the cream to boil or it will break. Add the butter and whisk gently to melt the butter and combine it with the cream.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Add the peas (if used) and stir to distribute.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Sprinkle in the sprinkle in the Parmesan cheese and stir to incorporate, if the sauce doesn't begin to thicken add a little more cheese. Season the sauce with freshly grated nutmeg to taste.</div>
<br />
<div style="text-align: center;">
<b>bring it all together:</b></div>
<br />
<div style="text-align: justify;">
1. When the pasta reaches the al dente stage, reserve 1 cup of pasta cooking water and thoroughly drain the pasta and add it to the sauté pan containing the Alfredo sauce. Reduce the heat to low and gently toss the noodles to coat with the sauce. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Add the Gorgonzola and gentle stir/toss it into the tossed pasta, add some of the reserved pasta cooking water (a tablespoon at a time) if the sauce is too "tight" (thick) for your tastes to "loosen” it up (make it more liquid). Be careful not to overdo the loosening as this sauce is supposed to be rich and creamy. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Finally turn the heat off and add the sliced/torn Prosciutto (if used) and gently toss to distribute, you are not trying to cook the Prosciutto. </div>
<br />
<div style="text-align: center;">
<b>service:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Transfer the coated pasta to a warm serving bowl and top with more grated cheese and garnish with the chopped parsley. Serve immediately.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*note: 1/4 cup of roasted red peppers, 1/3 pound of Prosciutto di Parma sliced into thin strips, or 1/4 cup of petite green peas (or a combination) can be tossed with the sauced pasta to create an interesting variation on the theme. </div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-23987468987791740762015-03-10T22:13:00.001-06:002015-03-10T22:13:15.528-06:00Jumbo Stuffed Shells for Two<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TnIZuJVcZvc/VP_AFbTmZPI/AAAAAAAAHYc/ZHkPea4u26E/s1600/Jumbo%2BStuffed%2BShells%2Bfor%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TnIZuJVcZvc/VP_AFbTmZPI/AAAAAAAAHYc/ZHkPea4u26E/s1600/Jumbo%2BStuffed%2BShells%2Bfor%2B2.jpg" height="204" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Jumbo Stuffed Shells for Two</i></b></span></div>
<div style="text-align: center;">
Serves 2</div>
<div style="text-align: center;">
(Italy)</div>
<div style="text-align: justify;">
<span style="font-size: x-small;">Stuffed shells is one of those pricey Italian Restaurant standbys that are easily prepared at home. This is an interpretation that my family particularly enjoy, it takes a little time due if you use of homemade tomato sauce but the result is worth it, if you’re in a hurry any good commercial spaghetti sauce will do. </span> </div>
Prep time: 15 minutes<br />
Pasta cook time: 10 minutes<br />
Bake time: 29 minutes<br />
Total time: 54 minutes<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i> Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
16 ounces ricotta cheese<br />
1 cup shredded mozzarella cheese, shredded through the course side of a hand grater, divided use<br />
½ cup plus 3 tablespoons shredded Parmesan cheese, divided use<br />
1 beaten egg<br />
1 teaspoon dried parsley or 1 tablespoon chopped fresh Italian parsley<br />
1 teaspoon nutmeg<br />
Kosher or sea salt, to taste<br />
freshly ground black pepper, to taste<br />
<br />
14 large shell pasta<br />
1 cup Arrabbiata sauce (see recipe) or commercial spaghetti sauce, plus additional for service at the table<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Preheat oven to 400º F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Prepare the jumbo shells following package directions for al dente. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. In a mixing bowl, combine the ricotta cheese, beaten egg, Parmesan, Mozzarella, parsley, nutmeg and salt and pepper until thoroughly blended.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Coat the bottom of each individual baking dish with 3 tablespoons of sauce. Drain the shells and when they are cool enough to handle fill, one at a time, each of the shells with one heaping tablespoon of the ricotta mixture and place the stuffed shell into the sauced baking dish and repeat until each dish hold 7 jumbo shells.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. When both baking dishes contain 7 stuffed jumbo shells place ½ cup of the tomato sauce over the stuffed shells then sprinkle ½ of the remaining Parmesan cheese over that followed by ½ the remaining mozzarella. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Place the baking dishes in the preheated oven and bake for about 29 minutes or until the top is nicely browned. Remove dishes from the oven and allow to rest for at least 15 minutes before serving accompanied by additional sauce.</div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-84201631249407290682015-02-26T18:51:00.000-07:002015-02-26T18:51:36.884-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pNTxqcwoa-A/VO_NQP7neRI/AAAAAAAAHVc/Xg1iqMTBP0k/s1600/Muffuletta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pNTxqcwoa-A/VO_NQP7neRI/AAAAAAAAHVc/Xg1iqMTBP0k/s1600/Muffuletta.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Muffeletta Sandwich</span></i></b></div>
<div style="text-align: center;">
Serves 4</div>
<div style="text-align: center;">
(Italian/American)</div>
<div style="text-align: justify;">
The sandwich, which originated in New Orleans, is named after the round, crusty Sicilian loaf. While variety of ingredients can go into making the olive salad (the recipe we use was created by mom after a trip to New Orleans), this is one sandwich which should never be served hot. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
<b><i>olive salad:</i></b><br />
<b><i><br /></i></b>
1 cup pimento-stuffed green olives, chopped<br />
½ cup drained Kalamata olives, chopped<br />
3 cloves garlic, crushed and chopped<br />
2 tablespoons drained capers<br />
1 celery stalk, chopped<br />
½ cup peperoncini, drained and chopped<br />
¼ cup marinated cocktail onions, roughly chopped<br />
½ teaspoon celery seed<br />
1 teaspoon dried oregano<br />
1 teaspoon dried basil<br />
¾ teaspoon ground black pepper<br />
Coarse Kosher salt<br />
¼ cup red wine vinegar<br />
¾ cup olive oil<br />
<br />
<b><i>meats*: </i></b><br />
<b><i><br /></i></b>
8 ounces thinly sliced Genoa salami<br />
8 ounces of pepperoni<br />
8 ounces thinly sliced cooked ham<br />
8 ounces sliced mortadella<br />
8 ounces sliced Swiss cheese<br />
8 ounces sliced provolone cheese<br />
<br />
4 muffeletta loaves or 7-inch, round Italian bread, sliced in half horizontally and with some of the excess bread hollowed out of the top to make room for the olive salad<br />
<br />
*while these are the traditional meats and amounts you can use any cold cuts and amounts of your preference.<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<b><i>olive salad:</i></b><br />
<b><i><br /></i></b>
<div style="text-align: justify;">
1. In a medium bowl, mix together the olives, garlic, capers, celery, peperoncini, cocktail onions, celery seed, oregano, basil, vinegar, olive oil. Correct seasoning with black pepper and salt.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Transfer the mixture into a covered glass jar (or other covered, nonreactive container), if needed, pour in more oil to cover the mixture, and refrigerate at least overnight.</div>
<div style="text-align: justify;">
<br /></div>
<b><i>sandwich construction:</i></b><br />
<br />
<div style="text-align: justify;">
1. To assemble the sandwich, layer 'bottom half' of each loaf with ¼ of meats and cheeses. Top the meats and cheeses on each “bottom half” with ¼ of the olive salad and place 'top half' on each loaf. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. To serve immediately cut each sandwich in half to make them easier to manage, or wrap tightly in butcher paper and refrigerate for a few hours; allowing the flavours to mingle and the olive salad to soak into the bread and when ready to serve unwrap each sandwich and cut each in half to make them easier to manage.</div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-42820899107642540292015-02-20T16:49:00.001-07:002015-02-20T16:58:20.293-07:00Jo's Great Texas Red Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5r-WuuPhqpQ/VOfKAnePJ1I/AAAAAAAAHUg/Zss8h2GW1YY/s1600/Jo's%2BGreat%2BTexas%2BRed%2BChili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5r-WuuPhqpQ/VOfKAnePJ1I/AAAAAAAAHUg/Zss8h2GW1YY/s1600/Jo's%2BGreat%2BTexas%2BRed%2BChili.jpg" height="179" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Jo’s Great Texas Red Chili</i></b></span></div>
<div style="text-align: center;">
Makes about 3½ quarts</div>
<div style="text-align: center;">
(America)</div>
<div style="text-align: left;">
Prep time: 20 minutes</div>
<div style="text-align: left;">
Cook time: 3 hours </div>
<div style="text-align: left;">
Total time: 3 hours 20 minutes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<br /></div>
¼ pound suet, finely chopped<br />
6 lbs. of lean beef, coarsely cubed into 1/4-inch pieces<br />
1 cup chili powder (about 4½ ounces)<br />
2 tablespoons crushed cumin seeds or ground cumin<br />
2 tablespoons ground oregano<br />
2 tablespoons salt<br />
1 to 2 tablespoons cayenne pepper<br />
4 cloves garlic, minced<br />
2 quarts beef stock or canned beef broth<br />
½ cup masa harina or cornmeal<br />
½ cup cold water<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Fry suet in a stock pot or kettle until crisp.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
2, Brown the beef, about 1 lb. at a time, remove each lb. as it browns.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. When all beef is browned, return it to the pot. Add all the seasonings and the beef stock. Cover and simmer for 1½ - 2 hours. Skim off any fat that rises to the surface.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Combine masa harina or cornmeal with the cold water and stir the mixture into the chili. Insure that the water/corn meal mixture is thoroughly incorporated into the chili. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Simmer for 30 minutes more until Chile thickens.</div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>service:</i></b></div>
<div>
Serve the chili accompanied by tortillas, chopped onion and cheddar cheese.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-72851192905241513052015-02-17T19:00:00.001-07:002015-02-17T19:00:45.149-07:00Spicy Chicken Sandwiches <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-U-FSIT22x1M/VOPnnD7bV-I/AAAAAAAAHUE/rpzlqBSAGtA/s1600/Spicy%2BChicken%2BSandwiches%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U-FSIT22x1M/VOPnnD7bV-I/AAAAAAAAHUE/rpzlqBSAGtA/s1600/Spicy%2BChicken%2BSandwiches%2B2.jpg" height="281" width="320" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Spicy Chicken Sandwiches with Chili Garlic Mayo</span></i></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;">(America)</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">serves 6</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"> Prep time: 20 minutes</span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"> Cook time: 20 minutes</span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"> Total time: 40 minutes</span></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><i><br /></i></b></span></div>
1 large boneless, skinless chicken breast, about 1 pound<br />
1 cup AP flour<br />
1 egg, beaten<br />
1 cup Italian breadcrumbs<br />
½ to 1 teaspoon cayenne pepper, or to taste<br />
¼ cup grated Parmesan cheese<br />
¼ cup vegetable oil<br />
<br />
<div style="text-align: center;">
<b><i>Chili Garlic Mayo:</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: left;">
6 tablespoons mayonnaise</div>
4 teaspoons Asian Chili Garlic Sauce (Rooster sauce)<br />
<br />
6 King’s Hawaiian Hamburger Buns<br />
<br />
<div style="text-align: center;">
<b><i>suggested toppings:</i></b></div>
shredded lettuce<br />
thinly sliced radishes<br />
thinly sliced tomato<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Preparation</i></b></span></div>
<b><i>prepare the chicken breast:</i></b><br />
<br />
<div style="text-align: justify;">
1. Slice the chicken breast in half or thirds, depending on the thickness of the breast.</div>
<div style="text-align: justify;">
2. One at a time, place each breast in a 1 gallon resealable plastic bag and pound each slice to about ¼-inch thick scallopini.</div>
<div style="text-align: justify;">
3. Cut the scallopini into 6 smaller, bun sized scallopini.</div>
<br />
<b><i>bread and fry the chicken scallopini:</i></b><br />
<br />
<div style="text-align: justify;">
1. Place the breadcrumbs, cheese and cayenne onto a plate and mix together to evenly distribute all the ingredients. Place the beaten egg into another and the flour in a third.</div>
<div style="text-align: justify;">
2. Set up a breading station by place the plates in the following order; first the flour, then the egg, then the breadcrumb mixture.</div>
<div style="text-align: justify;">
3. Bread each scallopini by first dredging it in the flour, then into the egg, and finally into the breadcrumb mixture placing the breaded scallopini onto a holding plate.</div>
<div style="text-align: justify;">
4. Place a large sauté pan over medium heat and, when the pan is hot, place the oil in it. When the reaches the ripple state add two or three of the bread scallopini into the oil, do not over crowd, and fry until nicely browned on both sides, turning as necessary.</div>
<div style="text-align: justify;">
5. As the scallopini brown, place onto a plate covered with a paper towel to drain off any excess oil.</div>
<div style="text-align: justify;">
<br /></div>
<b><i>prepare the Chili Garlic Mayo:</i></b><br />
<br />
Place the mayonnaise and chili garlic sauce in a small container and mix together. <br />
<br />
<b><i>service: </i></b><br />
<br />
<div style="text-align: justify;">
Place one scallopini on the lower half of each bun spread some of the Chili Garlic Mayo on each scallopini and top, if desired, with one of the suggested toppings or toppings of your choice.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-17066060704245798612015-02-16T18:56:00.000-07:002015-02-16T18:56:05.641-07:00Borscht<div style="text-align: center;">
<span style="font-size: x-large;"><b><i><br /></i></b></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ukgfbDmizFI/VOKfiVBmd1I/AAAAAAAAHT0/jtdbjfGHLIg/s1600/Borscht%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ukgfbDmizFI/VOKfiVBmd1I/AAAAAAAAHT0/jtdbjfGHLIg/s1600/Borscht%2B2.jpg" height="298" width="320" /></a></div>
<b style="font-size: xx-large;"><i>Borscht</i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-small;">(Beet and Red Cabbage Soup)</span></i></b></div>
<div style="text-align: center;">
Serves 4 to 6</div>
<div style="text-align: center;">
(Russia)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Prep Time: 40 minutes</div>
<div style="text-align: left;">
Cook Time: 1 hour</div>
<div style="text-align: left;">
Total Time: 1 hour 40 minutes</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Ingredients</span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;"><br /></span></i></b></div>
3 lbs. red beets, tops remove, scrubbed thoroughly<br />
64 ounces beef broth plus 24 ounces of water<br />
1 large yellow onions, peeled and chopped<br />
1 cup shredded carrots<br />
3 cups red cabbage, shredded<br />
3 tablespoons salt<br />
3 tablespoons red wine vinegar, or to taste<br />
¼ cup honey<br />
<br />
sour cream as an accompaniment<br />
<br />
<div style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<b><i>prepare the beets:</i></b><br />
<br />
<div style="text-align: justify;">
1. Place beets in a LARGE pot and add beef broth and cold water to cover the beets to 3 or 4 times their height. The larger the pot the less the chance of the beet liquid boiling over and dying your clothes and stove top red. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Bring the liquid to a rolling boil and boil the beets until they are cooked (tender). About 15-25 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. When the beets are cooked remove them from the cooking liquid ( RETAIN THE COOKING LIQUID, this will become the beet broth). Allow the beets to cool and, when cooled enough to handle comfortably, peel the beets and julienne them (this is a messy job so be prepared!).</div>
<br />
<b><i>bring it all together:</i></b><br />
<br />
<div style="text-align: justify;">
1. Strain the cooking liquid through several layers of cheesecloth into a container. Clean the pot (or use another pot) to remove any grit that may have settled out of the cooking beets. Pour the cooking liquid into the pot and bring it to a boil.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Add the onions, julienned beets, shredded cabbage, shredded carrots, salt, red wine vinegar, honey and salt. After a few minutes, taste and correct seasoning adding additional salt, vinegar or honey to </div>
<div style="text-align: justify;">
taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Lower heat to a simmer and simmer for 30 minutes to 1 hour. </div>
<div style="text-align: justify;">
<br /></div>
<b><i>service:</i></b><br />
<br />
Serve hot with sour cream on the side for diners to dollop into the soup.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0tag:blogger.com,1999:blog-4445759857581941974.post-21317822657291351562015-02-10T19:15:00.000-07:002015-02-10T19:15:21.175-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-azvHzq0-jWw/VNqt07Lky1I/AAAAAAAAHRg/yfpHPVf3764/s1600/madeira%2Bmushroom%2Bcrostini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-azvHzq0-jWw/VNqt07Lky1I/AAAAAAAAHRg/yfpHPVf3764/s1600/madeira%2Bmushroom%2Bcrostini.jpg" height="240" width="320" /></a></div>
<div class="recipetitle" style="text-align: center;">
<b><i><span style="font-size: x-large;"><br /></span></i></b></div>
<div class="recipetitle" style="text-align: center;">
<b><i><span style="font-size: x-large;">Mushroom and Madeira Crostini</span></i></b></div>
<div class="Servings" style="text-align: center;">
makes 6 crostini</div>
<div class="Servings" style="text-align: center;">
<br /></div>
<div class="heading" style="text-align: center;">
<span style="font-size: large;"><b><i>Ingredients</i></b></span></div>
<div class="ingredients">
6 1-inch thick slices of Italian bread</div>
<div class="ingredients">
2 or 3 tablespoons extra-virgin olive oil</div>
<div class="ingredients">
1 clove of garlic, peeled</div>
<div class="ingredients">
1 tablespoon butter</div>
<div class="ingredients">
6 to 8 medium sized mushrooms, sliced </div>
<div class="ingredients">
1 clove of garlic, finely minced</div>
<div class="ingredients">
1 teaspoon of thyme, finely chopped</div>
<div class="ingredients">
Kosher salt, to taste</div>
<div class="ingredients">
freshly ground black pepper, to taste</div>
<div class="ingredients">
2 tablespoons chicken broth</div>
<div class="ingredients">
1/4 cup Madeira wine</div>
<div class="heading" style="text-align: center;">
<b><i><span style="font-size: large;">Preparation</span></i></b></div>
<div class="heading" style="text-align: center;">
<br /></div>
<div class="heading" style="text-align: center;">
<b><i>toast the bread:</i></b></div>
<div class="recipe">
</div>
<div class="recipe" style="text-align: justify;">
1. Preheat the oven to
425 degrees F.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: justify;">
2. Brush both sides of
each slice of bread with some of the olive oil and place on a cookie. Place cookie sheet in oven and toast bread
until the side up begins to brown and becomes crispy.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: justify;">
3. Remove the cookie
sheet from the oven and rub the crusty side of each slice of bread with the peeled garlic and turn each
slice with over.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: justify;">
4. Continue toasting the
bread until this side of the bread begins to
brown and becomes crispy. Remove
the cookie sheet from the oven.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="bolditalic" style="text-align: center;">
<b><i>sauté the mushrooms:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<b><i><br /></i></b></div>
<div class="recipe" style="text-align: justify;">
1. Heat butter in a
large sauté pan over medium heat. When
the butter is completely melted and the mushrooms and sauté, unmolested until
the mushroom slices begin to soften and brown slightly.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: justify;">
2. Sprinkle with salt
and a few grindings of freshly ground black pepper. Add the minced garlic and thyme and continue sautéing
for 1 or 2 minutes.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: justify;">
3. Add the chicken broth
and Madeira wine, raise the heat under the pan to high and reduce the liquid by
half and is thickened.</div>
<div class="recipe" style="text-align: justify;">
<br /></div>
<div class="recipe" style="text-align: center;">
<b><i>bring it all together:</i></b></div>
<div class="bolditalic" style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: AR-SA;">Spoon some of the mushrooms and liquid over each of
the toasted slices of bread and serve immediately.</span></div>
Anonymoushttp://www.blogger.com/profile/11302962107471818960noreply@blogger.com0