Makes 18 rolls
Ingredients:
5 cups all-purpose flour
1/3 cups sugar
2 t salt
1/2 t baking soda
2 packages dry yeast
1 1/2 cups buttermilk
1/2 cup butter, salted
Flour for kneading
1/3 cup butter Read More
Veloute Sauce
Light to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.
Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.
The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.
Velouté Ingredients:
3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper Read More
Pepperoni Sauce
Ingredients:
2 T olive oil
1/2 a medium sweet onion, chopped
2 large cloves garlic, minced
5 oz pepperoni, sliced in half or quartered
2 (15 oz) cans diced tomatoes
1/4 t ground black pepper
2/3 cup heavy cream
1 lb penne pasta
Serve with grated Parmigiano Reggiano Read More
Three Meat Sauce
Ingredients:
2 T olive oil
1 onion, chopped
1 lb mushrooms, cleaned, and sliced into 1/4 inch chunks
Pinch salt
1 1/2 oz prosciutto
1/2 lb ground Italian sausage, mild or hot (remove from casing if you use links)
1 1/2 lb beef chuck roast, cut into chunks
1 (29 oz) can Italian tomatoes (squish by hand), include juices
1 (29 oz) can tomato puree
6 cloves garlic, minced
1 t garlic powder
1/4 cup fresh basil, rinsed and torn
1 t dried basil
1 t dried parsley (or 1 T fresh)
1 t dried oregano
1 bay leaf
1/2 cup red wine
Salt or more garlic to taste Read More
All-Purpose Flour Pizza Bones
The most important part to making pizza is giving it good “bones”. Nothing is more important than the crust. My standard go-to recipe is from my husband’s Aunt Jenny, who was better known in Minneapolis St. Paul area as Mama D.
Ingredients:
2 envelopes dry yeast
2 cups warm water
5 cups all-purpose flour, plus extra for kneading
1 1/2 t salt
1/2 t sugar
4 T olive oil Read More
Three Cheese Bread
Ingredients:
2 pkgs of active dry yeast
2 3/4 T sugar
2 t salt
3 1/2 – 4 cups all-purpose flour
1 1/2 cups milk
1 T butter
1/2 cup sharp cheddar, shredded
1/2 cup gruyere cheese, shredded
1/2 cup Parmesan cheese, grated Read More
Meatballs for Pasta
makes 8 large meatballs, nutrition facts for one meatball.
Ingredients:
1 lb lean ground grass fed beef
1 slice of whole wheat bread, torn into small pieces
1/8 cup milk
1 egg
2-4 t ground garlic (see note)
1 t ground onion
1 teaspoons dried oregano
1 teaspoon dried or 1 T fresh parsley
freshly ground black pepper to taste
1/2 cup (or more) of your favorite hard Italian cheese, grated or shredded Read More
Meatball Pie
Makes two pies (8 servings)
Filling Ingredients:
2 recipes meatballs
4 cups thick spaghetti sauce, homemade or from a jar
1 cup Parmesan cheese, shredded
8 oz. mozzarella cheese, shredded
Crust Ingredients:
2/3 cup warm water
1 (1/4 ounce) packet active dry yeast
1 t sugar
3 cups all-purpose flour, plus extra for kneading
1 t salt
2 eggs, beaten with a fork
6 T butter, softened
1 egg, with 1 T added water, beaten Read More
Oven Roasted Baba Ganoush
Ingredients:
1 eggplant (approximately 1 lb)
4 cloves garlic, minced
1/4 cup tahini – or to taste
salt and pepper to taste
3 T lemon juice – or to taste
1 T olive oil
Pinch of cayenne
Pinch of ground sumac or smoky paprika
1 T olive oil
2 T parsley, chopped Read More
Crispy Garlic Croutons
Ingredients:
1/4 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
2-3 cups stale ciabatta roll or other dense stale bread, cut into 1/2 inch cubes
Spoon Mage™ Ingredient Note:
Do not use fresh or regular soft sliced bread for croutons. Choose old dense breads.
To transform the cubes into garlic breadcrumbs, allow the croutons to cool completely, place them in a mostly sealed zip-lock bag, and whack a few times with the flat side of a wooden kitchen mallet. Read More
Mindful Palate 