Bolognese Sauce with Beef Pork and Bacon

Ingredients:

4 strips meaty bacon
8 oz cremini mushrooms, cut into large chunks
1 t olive oil, optional
1 medium sweet onion, chopped
1 large or 2 medium carrots, peeled and chopped into pieces
4 garlic cloves minced
1/2 lb ground lean beef
1/2 lb ground pork
1 (28 oz can whole peeled Italian plum tomatoes, crushed by hand, shoulders removed
1 rounded t dried thyme
1/4 t dried Mediterranean oregano
1/4 t dried garlic
1 pinch of nutmeg
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt (you may add when you taste but you can’t take it out!)
1/4 cup milk
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Chicken Breasts with Prosciutto and Mushrooms

Plated with Timbale

Serves two

Ingredients:

1 thick (about 3/4-1 lb) boneless skinless chicken breast, sliced in half laterally to create two thinner pieces
2-4 slices provolone
2-4 slices prosciutto
1 T butter
1 T olive oil
4 large cremini mushrooms, rinsed, dried, and thickly sliced
1/3 cup sweet onion, cut into 1 inch chunks
4 large cloves garlic, sliced
1/4 t Mediterranean oregano
1/8 t ground black pepper
Pinch of salt
1/4 cup chicken stock
1/4 cup slightly sweet white wine Read More


Calabrian Style Beef Vegetable Soup

Ingredients:

Nutrition analysis for 8 servings

1 T olive oil
1 lb lean minced or diced beef steak
1 cup sweet onion, chopped
1/2 cup celery chopped
1 Calabrian hot chile, chopped
1 large carrot, peeled and sliced on the diagonal
2 1/4 cups beef stock
1 (15 oz) can Italian tomatoes, crushed by hand
1 t ground garlic
3/4 t dried basil
1/2 t dried Mediterranean oregano
1/4 t dried rosemary
1/4 t dried thyme
1/4 t ground black pepper
1 bay leaf
2 medium red potatoes, cleaned, left unpeeled, and cut into 1/2 inch pieces
1/2 cup cut green beans, fresh or frozen
1 T minced fresh parsley Read More



Cheesy Baked Shells and Cauliflower

Ingredients:

1 T butter
2 T vegetable oil
Scant 1/4 cup flour
2 1/4 cups milk
1/4 t white pepper
2 pinches of ground nutmeg
1/2 cup shredded parmesan
1/2 cup ricotta
1 T olive oil
1/2 small onion, chopped
4 garlic cloves, minced
1/4 t pepper
1/2 t oregano
1 small head cauliflower separated into florets
1 (12 oz) package of medium pasta shells, cooked just to al dente per package directions and drained.
1 cup reserved pasta water
8 oz fresh mozzarella, rough chopped
1/2 cup shredded parmesan
1/2 cup garlic panko for topping
To serve at the table: 6 Calabrian hot peppers, chopped Read More



Pizza with Roberto Caporuscio: Tipo 1 and Tipo 00 Flour

put a few foodies together with master pizzaiolo Roberto Caporuscio, Tipo 1 and Tipo 00 flour, and let the tasting begin. Excellent article by Charles Scicolone!

Do you have a favorite flour for pizza dough?

Charles Scicolone on Wine

On the evening of our planned tasting at Keste Pizza & Vino Bleecker Street comparing pizzas made with Tipo 1 flour to Tipo 00, I made sure to arrive early so that I could have an opportunity to discuss the differences in the flour with the master pizzaiolo, Roberto Caporuscio.

Roberto is now using Caputo Tipo 1 flour, which the company describes as follows. “It is an historic flour by aroma, color and flavor. It has a high protein index of 13 and is made from a perfect selection of the best variety of grains with all the richness of wheat germ. Type 1 is suited for direct and indirect dough making with a longer rising time.”

Roberto pointed out to me that the dough made from Tipo 1 is slightly beige in color because the flour contains specks of wheat germ, while Tipo 00 is completely white.

“Tipo” refers…

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The Three Meals of Christmas

The tree will be fresh cut, the decorations will be nature or music inspired, the wreath my Grandma made will be hung, the nutcrackers shall increase in number, and books and music will rule the gifts.

While I schedule like a pro, I am not big on planning too far ahead for meals. It’s more fun to think about what I want to eat that day and make it! But, as stores are closed or have limited hours, holidays are a different story. And so, I plan, chat with my favorite butcher at the meat market, and shop accordingly.

Fortunately, it’s really quite easy to create a list of meals for our family’s traditional Three Meals of Christmas. Tradition is the buzz word in that sentence. I am allowed a certain amount of experimentation, but the food tradition basics, just like the decorative elements, must remain the same. I’ve come to terms with this and gradually tweaked the menu to make me happy to repeat it.

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Italian Sausage Stuffing

Italian Sausage StuffingIngredients:

1(1 lb) loaf Italian (or French) bread, cut into 1-inch cubes (about 8 cups)
2 T extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
3 oz pancetta, chopped into half inch pieces
1 stick butter
1 large sweet onion, chopped
1 large celery rib, chopped
4 large garlic cloves, minced
2 t dried poultry seasoning
2 T Italian parsley, chopped
1 cup chicken stock
1/2 cup white wine
1 1/2 cup Parmesan, shredded or grated
Salt and freshly ground pepper to taste Read More