Shrimp & Peppers with Lentils

One of the fun things I like about cooking is taking parts of different recipes and combining them into one.  There are just so many things to do and so few meals in a day.  And there are other things one must do - like earn the money to buy the food to combine...

I had a recipe for peppers and shrimp served over grits that I hadn't made in years and the scallops and lentils I made back in August.  I wanted the shrimp and I wanted the lentils.  A recipe was born.

Actually, the recipe was born because Victor brought in the last of the peppers from the garden.  Nice, spicy longhorns...  I really wanted to use them up and since shrimp really has very little flavor of its own, it's the perfect foil for spicy ingredients.  And the lentils just go with everything.

I used a large peeled shrimp because I didn't feel like dealing with shells, but use whatever you like in whatever size you like.  They will all work.

Shrimp and Peppers with Lentils

For the Lentils:

  • 3 oz minced ham
  • 1/2 cup onion
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 cup French green lentils (lentilles du Puy)
  • 5 plum tomatoes, coarsely chopped
  • 3 cups water
  • salt and pepper

Mince carrot, celery, garlic, and onion, and saute in 2-quart saucepan.  Cook until vegetables are wilted.  Add minced ham.

Add lentils, tomatoes, water, and a pinch of S&P.  Bring to a boil, reduce heat and simmer, covered, about 35 minutes – or until lentils are tender.  Check water and add more, as necessary.

For the Shrimp:

  • 4 bacon slices, chopped
  • 2 cups chopped baby bella mushrooms
  • 1 onion, chopped
  • 3/4 cup chopped green bell pepper
  • 2 hot peppers, chopped
  • 5 plum tomatoes, chopped
  • 1 pound uncooked large shrimp
  • splash Tabasco
  • S&P to taste

Sauté bacon in skillet until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and half the tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté  until vegetables are tender and sauce is thick, about 10 minutes. Add shrimp, Tabasco, and remaining tomatoes to skillet. Sauté until shrimp are done, about 5 minutes.

Plate lentils and serve shrimp on top. Top with reserved bacon.

It's a rather easy dish to pull off and tastes good enough for company.


Pumpkin Pie with a Phyllo Crust

I've made a lot of things with phyllo dough in the past - but never a custard pie.  I figured it was time.

It started off pretty easy.  I made my standard pumpkin pie filling and then started on the crust.  I buttered and layered about 8 sheets of dough, offsetting each one a bit to create a circle.  I then carefully placed it in the pie plate.  I poured in the filling, folded the overhanging phyllo dough up and over the filling and placed it in the oven at 425° for 15 minutes and then to 350° for another 45 minutes.  I laid a piece of foil over the top after 15 minutes to keep the phyllo from burning.

I checked on the pie and it was still completely uncooked!  I added 30 minutes - and then added another 30 minutes.  It was finally done after two solid hours in the oven!  A record, methinks!

So...  instead of dessert last night, it was dessert tonight.

It came out good.  The bottom crust was soft and not tough at all, and the top had a nice little crispness to it.  Still very traditional, but just different enough at the same time.


Stuffed Veal Scaloppini

Two years ago we were newlyweds in New Hampshire.  We had just been married by our dear friend, Marlene.  Dorrie, Jordan, Ruth, and Dave made it up for the festivities, and we ended up at an Irish pub for our mini-reception.  It was pretty low-key.  A bit unusual for us, I know, but after having to cancel our marriage in San Francisco because of Prop 8, we thought low-key was probably better.

It was a fabulous day with fabulous friends and a day we will never forget.  It's also not the day we will be celebrating as our anniversary - that will continue to be November 23rd.

But officially celebrating or not, I still have to acknowledge it - and what better way than with a fun new dinner?!?

I had a bit of veal in the freezer  and La Cucina Italiana came through, yet again.

I have to admit I was a bit skeptical of the recipe, because I don't always have the best luck keeping things contained inside breading, but this came out great!

It also wasn't that difficult, although it did make for a lot of dirty pots and pans.

Oh well...  It was worth it!

Stuffed Veal Scaloppini

adapted from La Cucina Italiana

Ingredients

  • 4 tbsp unsalted butter at room temperature
  • 1/3 cup all-purpose flour
  • 1 cup whole milk
  • 2 ounces prosciutto, diced
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • Salt and freshly ground pepper
  • 12 oz veal scallops
  • 3 tablespoons extra-virgin olive oil
  • 3 eggs, beaten
  • 1½ cups dried bread crumbs
  • Canola oil for frying

Instructions

Prepare the filling: In a small bowl, combine the butter and flour. Knead together to form a paste. Warm the milk in a small saucepan, and add the butter-flour mixture. Whisk to avoid any lumps, and simmer, stirring often, until thick, about 6 minutes. Remove from the heat, and transfer to a bowl. Add the prosciutto and Parmigiano, and mix well. Season with salt and pepper, and set aside to cool.

In a large nonstick skillet over medium heat, heat the olive oil. Season the veal scallops with salt and pepper, dredge in flour, and shake off any excess. Add the veal to the skillet, and sauté for 30 seconds on each side. Remove from the skillet, and set aside to cool.

Spread a layer of the filling over each veal cutlet. Place the veal in the refrigerator for 30 minutes or until the filling is firm.

Remove the veal from the refrigerator, and dredge both sides in flour. Shake off the excess, and dip in the eggs. Coat the veal evenly in the bread crumbs.

In a large skillet with high sides, heat 1 inch of canola oil over medium heat. Add the breaded cutlets, filling side down, and fry until golden. Carefully flip each cutlet, and cook until golden. Drain on paper towels, and serve.

The filling firms up nicely and was very easy to bread.

What started out as small scallops continued to grow.  Two of the scallops were more than enough for each plate.  Leftovers!!!

The cauliflower steaks are really simple to make, as well.

Simply cut the cauliflower head straight down in about 1" slices.  Place in a skillet with a bit of olive oil and brown on one side.  Flip, shred a bit of parmesan cheese on top along with a pinch of salt and pepper, and place in a hot oven for about 15 minutes.

And a faux Potatoes Anna is always an easy way to do potatoes when you don't want to watch them.

Place a bit of butter in a small pan and allow to melt.  Thinly-slice potato and layer in pan.  Drizzle a bit more butter in the pan, cover, and cook on stove-top about 15 minutes.  Flip, and continue cooking another 5 or so...

All-in-all, a fun meal.  And we have Pumpkin Pie for dessert!

 


Pane di Como Antico

Last week when I baked my Pane Pugliese, I split the biga into several baggies and froze it for later use.  I pulled one out of the freezer last night 'cuz I planned on making a loaf today.  All seemed well...  I chose Pane di Como Antico from Carol Field's Italian Baker cook book and bright and early, started making the bread.

The house was a bit chilly and I wasn't really concerned about the time it was taking to rise, since a slow, cool rise really makes for a more developed bread.  But when it hadn't budged after 4 hours, I knew there was a problem.  Back into the mixer it went, along with a pinch of yeast, and into a warm room.

While I'm not sure what the end result is supposed to be, I ended up with a really good loaf of bread!

A nice chewy crust and a nicely-textured crumb made for a great accompaniment to dinner!

Sadly, I had to throw out the remaining biga in the freezer.  But...  I'll make more!  The biga needs to be made the day before you make the bread!

Another note is Carol Field specifies 1/4 cup of whole wheat flour but I like the flavor of rye flour, so I tend to use it when adding under a cup to a recipe.

Pane di Como Antico

adapted from The Italian Baker by Carol Field

Biga

  • 1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 1 1/4 cup water (room temperature)
  • 3 3/4 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy – about 10 minutes.  Stir in the remaining water and then the flour, one cup at a time.

Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.

Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours.  The starter will triple in volume and still be wet and sticky when ready.  Cover and refrigerate until ready to use.

Bread

  • 3/4 c biga
  • 3/4 cup water; At Room Temperature
  • 1/4 cup rye flour
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • Cornmeal

Mix the starter and water with the paddle in a large mixer bowl. Mix in the flours and salt.  Switch to the dough hook and knead until softy and elastic, about 4 minutes. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until smooth but still soft.

First Rise:

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The dough is ready when it has numerous bubbles and blisters under the skin.

Shaping and Second Rise:

Divide the dough in half on a lightly floured surface without kneading it. Shape into a round loaf. Let it relax under a cloth for 20 minutes. Line baking sheet or peel with parchment paper and flour the paper generously. Roll ball into a fat cylinder and place seam side down on the paper. Dimple the loaf all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extremely springy.

Cover the loaf and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours.

Baking:

Thirty minutes before baking, heat the oven with a baking stone in it to 425° . Sprinkle the baking stone with cornmeal. Very gently invert the dough onto the stone. Gently remove the parchment paper. Immediately reduce the heat to 400° and bake until golden, 35 to 40 minutes. Cool on wire rack.

 


Cranberry Scones

It's Sunday Morning and the scent of fresh-baked scones is wafting through the house mingling with the scent of freshly-brewed coffee.

Truly, it doesn't get much better.

I was in the kitchen at 7:30am getting my starter ready for bread-baking when Victor came in and said he was making scones.  I took my cue and exited, stage left.

I was thinking a nice breakfast treat was in order, but hadn't reached the I'll make something stage.  And lo and behold, I didn't have to!

These are quick to make and can be on the table in 30 minutes from start to finish!

Cranberry Scones

  • 3 1/4 cup favorite Bisquick-type baking mix
  • 1/4 cup cold butter
  • 3 tbsp sugar
  • 1 cup milk
  • 3/4 cup dried cranberries
  • demerara sugar

Preheat oven to 400°.

Cut butter into baking mix until coarse crumbs are formed.  Add sugar and then milk.  Stir just until moistened.  Fold in cranberries.

On floured surface, form into a ball and then pat down to about an 8" round.  Cut into 8 sections and place on parchment-lined (or greased) baking sheet.

Sprinkle with demerara sugar and bake 12-15 minutes or until golden-brown.

They came out light and airy, moist and delicate, hearty and satisfying.  And downright good!

 


That's Italian!

I came home to stuffed shells and braciole.  My life is so good!  And so was dinner!

Saturday is often Victor's day to play in the kitchen while I'm at work, and it can either be something simple or something extraordinary.  Tonight was definitely the latter!

Braciole in its most base form is merely thin-sliced beef with a bread stuffing, rolled, pan-fried, and simmered in a tomato sauce.  It can be done as a large roast-sized item or small, individual pieces.  I like the small ones the best.

Ya just place the meat on the counter, pound flat, if necessary, and cover with the bread crumbs mixed with a bit of grated cheese, garlic, and a bit of S&P.  Roll it up jelly roll-style and secure with toothpicks.

Brown in a skillet and then place in a casserole with sauce and bake at 350° for about 30 minutes.

Stuffed shells are one of my absolute favorites!  The filling is ricotta cheese, a bit of shredded mozzarella, an egg, a bit of chopped parsley, and a pinch of S&P.  Simple ingredients that pack a wallop of flavor.  They also baked at 350° for 30 minutes.  Victor had extra bread crumbs left over so they went on top, as well.

Shells are actually pretty easy to fill.  Place the filling in a ziplock bag and cut off a corner.  Use it like a pastry bag.

A totally successful dinner!  And to show my appreciation, I'm making a phyllo-crust pumpkin pie for dessert.

Experiments are fun.


Mulligatawny Soup

Mulligatawny Soup

I first had Mulligatawny Soup when I worked at the Hyatt Lake Tahoe circa 1977.  It was on the winter menu at Alpine Jacks - the casino restaurant I ended up managing circa '79 or so.  (It's now the Sierra Cafe and has gone through yet another renovation...)  But back in the day, it was one of the most popular of the soups - rich, thick, creamy, curry-rice-and-apple-laden wonderfulness.  It was slightly spicy with just enough sweet to offset the heat.

05-18-12-hyatt-lake-tahoe

As per a typical hotel kitchen, certain folks did certain things and soups were not a part of my routine, so when I first tried to replicate it years ago, I had only my memory and taste buds to go by - and Tahoe in the '70s didn't leave much in the way of memory.  It's actually too bad, because they also made an outstanding hot and sour soup with short ribs in it that I have never come close to replicating!

But I digress...

The Tahoe soup was really thick but every time I made it and tried to thicken it, it came out too pasty.  I finally decided to just try for a good soup and not try to make theirs.  I rather like the end result.

This is one of the few soups that I kinda sorta follow a recipe.  There's plenty of room to add your own personal touches, so have at it!

Mulligatawny Soup

It can definitely be streamlined using boneless chicken breasts and chicken broth.

  • 1 chicken, cut up
  • 4-6 qts water
  • 1 onion, chopped
  • 1 leek, chopped
  • A couple of garlic cloves, chopped
  • A few ribs celery, chopped
  • A few carrots, chopped
  • 1 small bell pepper, chopped
  • 2 granny smith (or other tart apple) peeled and chopped
  • 1 tsp to 1 tbsp Curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp turmeric
  • 1 cup uncooked rice
  • 1 pt heavy cream
  • 1 can coconut milk
  • 1/2 cup golden raisins
  • S&P to taste

Pourwater into pot and add chicken.  Bring to a simmer and cook chicken.  When chicken is just done, remove it and cool.  Boil the stock down a bit to intensify flavor.

Add the rice and let it cook about 15 or so minutes, stirring once in a while so it doesn’t stick to the bottom.

Do a quick sauté of the onions, spices, and other veggies (less apples) while the rice is cooking. (a bit of butter or oil – I usually use butter…) Add them to the broth.

Pull the chicken from the bones and cut into bite-sized pieces.  Add to the pot.  Keep it simmering.  Add the coconut milk and  heavy cream.  Keep simmering

Add the apples.  Taste.  Add more curry, S and/or P if desired.

Cook a bit longer, stirring occasionally (don’t want it to stick!!) It should get nice and creamy and thickened.A great garnish is some chopped pistachios sprinkled on each bowl as it’s served.

Toppings can include chopped pistachios, plain yogurt,  sour cream, or some chopped chives...

 


Beef Pot Pie

Last week or the week before, I broke down and bought a frozen pie crust.  I know, I know... I rant about them all the time and always say how quick and easy it is to make one.  I bought one.  And, it reinforced my low opinion of them.

Once upon a time, frozen pie crusts were folded in quarters, so when you thawed and unfolded them you had four pieces to put back together.  The new, improved version is now rolled.  So when you unroll it it breaks into hundreds of little pieces that have to be put back together.  So much for new, improved, even more effective.  And yes, I let the crusts thaw completely and come to full room temperature before I attempted my unrolling.  It's one of those things that looks good on a drawing board but fails in practice.  I shan't buy another.  What a pain in the ass.  It actually would have been quicker to make one from scratch.

I really was going to make pie crust tonight, but I had one pie crust and one sheet of puff pastry in the freezer taking up room.  And yes, I buy puff pastry - it's going to be a really, really, really special occasion to get me to make it.  Really special occasion..  We do clean out the refrigerator and clean out the freezer on a fairly regular basis because I really see no reason to buy food just to throw it away.  I'm cheap like that.  So even when I buy things I know I shouldn't have bought - like frozen pie crusts - I have to use them.  It's rough being me sometimes...

So I make a great beef stew and roll out the puff pastry to fit the 8"x8"' pan and up the sides.  In another place and time the puff pastry probably would have gone on top, but that damned crust wouldn't cooperate.  I pieced it back together, got it semi-formed into a semi-square and it went on top.

425° for 30 minutes.

I don't have a recipe for stew.  It's one of those things ya just make.

I brown off the onions and beef in bacon fat and like to add a cup of coffee to the mix along with a goodly splash of red wine - depending on how much I'm making.  The coffee is the secret ingredient that adds a rich undertone without ever tasting like coffee.  It's something my mom always did and back in my recipe-creating days, was always an unexpected ingredient that always elicited raves.

And garlic, celery, carrots, a frozen mixed vegetable blend... maybe a tomato or tomato paste - maybe not.  Cubed potatoes - or sometimes egg noodles - and a pinch of French herbs or herbs d'Provence.  Thickened with flour and water.  Or - if I'm feeling fancy, a beurre manie - equal parts of softened butter and flour.  It's the best.

So...  off to the kitchen.  I hear cookies in there calling my name...

 


Breakfast, Lunch, and Dinner

It was cold, wet, and rainy today.  I knew this in advance and actually planned on being in the kitchen for most of the day.  There really is no better place on a chilly day than next to a warm stove and hot oven.  Well...  there is, but ...  uh... nevermind...

The day dawned with Victor making pancakes and bacon.  Just what I wanted and just what I planned on making before he beat me to the kitchen.   But I was looking to take them one step further - with a fried egg on top.  I'm the egg man in the house, so I quickly fried up two of them after Victor finished his work and on they went.  Midway through breakfast, Victor mentioned that he had never had a fried egg atop a pancake before!  I was shocked!  Heck, I've been cooking them and eating them since forever or longer.

The good news was that he really really liked them.  I see more of them in our future...

After the breakfast dishes were cleared, I started on the bread.  I had made my biga - starter - last night and had everything else in place.  The bread recipe will follow.

After getting all of that cleaned up, it was lunch time.

Lunch was a simple grilled cheese sandwich.  With fontina cheese, prosciutto, and homemade tomato pepper jam.  On crusty Italian bread.  It totally worked on every level.

And while the bread was rising and/or baking, I made soup.

Well...  It started off as soup.  It ended up being more stew-like.  But damn!  It was good!

It contained:

  • chicken breasts
  • andouille sausage
  • onion
  • celery
  • carrots
  • garlic
  • chicken broth
  • pumpkin puree
  • white beans
  • green chilis
  • gold potatoes
  • corn
  • green beans
  • peas
  • black barley
  • black lentils
  • mahogany rice
  • wild rice
  • chipotle powder
  • cayenne pepper
  • salt
  • pepper

I cooked the grains separately to try and keep the soup from thickening too much, but there was so much going on in that pot, it was impossible to keep the broth even remotely thin.  It was good, because I was going for a thicker soup to begin with, but I just kept adding things and...

I made so much I brought a couple of containers over to our neighbors and will bring some to Victor's mom tomorrow when I do her shopping.

And we still have plenty for a couple more meals.

And around all this other cooking, I baked one of my more favorite Italian breads - Pane Pugliese.

I usually make all of the biga and freeze what I don't use, but only make half of the bread recipe.

I also decided to use my Italian "00" flour.  It is noticeably different both in taste and texture.  I needed to add a bit more flour than normal, but the bread came out perfect.  A really chewy crust and a delicate crumb.

Pane Pugliese

adapted from The Italian Baker by Carol Field

  • 1 packet dry yeast (or 1/2 package fresh yeast)
  • 1/4 cup warm water
  • 3 cups water; room temp
  • 1 cup biga
  • 7 1/2 cups all-purpose flour
  • 1 tbsp salt

Proof the yeast in the warm water. Add 1 1/2 c water and the biga, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 2 small round loaves or 1 big flattish one. If you have baking stones, place loaves on baking peel or on baking sheets sprinkled corn meal. Let rise about 1 hour. Preheat oven to 450°, and 10 minutes before baking flour the loaf tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for small. Tap the loaves to test for doneness (hollow=done) and cool on a rack.

Here's the biga last night after being mixed.

Biga

  • 1/2 tsp active dry yeast (or 1/10 package fresh yeast)
  • 1/4 cup warm water
  • 1 1/4 cup water (room temperature)
  • 3 3/4 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy – about 10 minutes.  Stir in the remaining water and then the flour, one cup at a time.

Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.

Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours.  The starter will triple in volume and still be wet and sticky when ready.  Cover and refrigerate until ready to use.

And then what it was like 12 hours later.

This is the bread after its first rise.  I had just formed it into the loaf.

And then, after flouring and dimpling the dough 10 minutes before going into the oven.

If you bypass this step, the bread will literally go wild in the oven.  This knocks out a lot of the gas and makes for a very fine crumb.

 


Maple Coconut Cookies

Okay.  I don't often read a recipe and immediately go into the kitchen and make it - well...  not really often, anyway - but when my friend Ruth posted a recipe for Maple Coconut Cookies, that's exactly what I did.

And an I ever glad I did!

These rock, boys and girls - and they're totally easy to make.  Grade B maple syrup - of course - and it really does go without saying that real maple syrup should only be used.  actually, one should only have 100% real maple syrup in ones home, anyway.  All that other stuff is garbage - including that gawdawful maple-agave syrup that should be banned.

But I digress...

The cookies are rich, maple-flavored, chewy...  they have everything going for them.

I see more of these happening!

Maple Coconut Cookies

adapted from Tasty Bits & Bites

  • ½ c. butter at room temp.
  • 1 c. packed brown sugar
  • 1 egg
  • ½ c. maple syrup
  • 1 tsp. vanilla
  • 1 ½ c. flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 c. flaked unsweetened coconut

In a mixing bowl cream the butter and brown sugar till fluffy.   Beat in the egg, syrup and vanilla until well mixed.

Combine the flour, baking powder and salt and add to the creamed mixture.

Stir in coconut. Drop by tablespoonfuls 2” apart onto greased baking sheets.

Bake at 375°  for 12-15 min or until lightly browned.

 


Orange Chicken and Figs

When ya bring home two pounds of fresh figs, you really need to be prepared to eat two pounds of fresh figs.  It's a lot of figs.

The first thing I did when I got home today was make a fig dessert.  I do have my priorities, after all.  The second thing was come up with a savory idea for dinner.

I really do love figs and they really are a great savory dinner treat.  They work well with beef, chicken, or pork, and can balance a lot of spice.  And I do like my spice.

Tonight's dinner was based on a recipe I saw in Bon Appetit years ago.  My version was pretty much nothing like the original recipe, but it did come out good.  We both cleaned our plates!

Orange Chicken and Figs

  • 1 onion, chopped
  • 1 large potato, peeled and cubed
  • 2 chicken breasts, cubed
  • 1 1/2 cups fresh orange juice
  • 1/2 cup golden raisins
  • 12 mission figs, halved
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp hot curry powder (or to your liking)
  • 2 tsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp allspice
  • 1/2 tsp paprika
  • S&P to taste

Saute onion in large skillet with lid.  Add potatoes, then chicken and cook until chicken is mostly done.  Add spices and cook until fragrant.  Add orange juice, worcestershire, and soy sauces.  Stir well, getting all the goodies from the bottom of the pan.  Add figs and raisins.  Cover, reduce heat, and simmer about 20 minutes.

Serve over couscous or rice.

This came out good.  I have a really hot curry powder, so 1/2 tsp worked and was not overpowering.  Use what you like.  Your millage may vary.

As I was eating it I kept thinking a chopped apple probably would have gone well in it, also.

Maybe next time.


Rigatoni and Meatballs

There are not a lot of things better than coming home to dinner simmering on the stove - especially when said dinner is skeddies and meatballs.  Be still my smiling stomach and beating heart.

I had pulled some ground beef out of the freezer before work and was planning something fairly quick and easy when I got home.  Victor probably figured if he wanted something good, he needed to make it.  He was right.  And I'm really happy he did!

Victor's Spaghetti Sauce

  • 2 – 28oz cans of crushed tomatoes
  • 1 – Sm can tomato paste
  • 1-2 cloves of garlic (or to taste if you like more) chopped fine
  • Olive oil
  • Dried Italian seasonings
  • Hot red pepper flakes (a tsp or more or less to taste)
  • Salt and Pepper to taste
  • Red wine (always cook with a decent wine, never “cooking” wine) about a cup or cup and a half
  • Meat – such as Italian sausage or some nice beef or pork ribs or pork chops

Ok…I ALWAYS make my sauce with meat, so start with a deep, heavy pot and add about 3-4 TBS of olive oil. On high heat, once the oil is hot, start frying the sausage or pork, Let the meat get good and caramelized although you don’t have to cook it all the way through because you’ll add it back to the sauce to finish. Once the meat is browned take it out of the pot, put it on a plate and set aside.

Lower the heat to medium and sauté the tomato paste for a couple of minutes until it begins to “melt”. Add the chopped garlic and sauté with the tomato paste for just a minute (no longer or it will burn). Then add about a cup of the red wine and deglaze the pan with it, scrapping up all the good bits that stuck to the bottom when cooking the meat.

When the wine reduces by about ½ start adding the canned tomatoes.  Add one can of hot water for every can of tomatoes you use.

Now start adding the dried Italian seasonings.  I eyeball it but I would guess a good 2 TBS is fine.  Add about another ½ cup of red wine, with red pepper flakes, salt and pepper. Stir everything into the sauce. It will be very thin at this point.

Add back the cooked meat. Now this is important….at the bottom of the plate you let the meat rest on will be some of the oil and juices that seeped out. Pour that back into the pot. It has a lot of flavor in it.

Bring the sauce back to a boil then turn the heat down low and let it simmer for at least 1 and a half hours, stirring every 15 to 20 minutes to keep it from burning. It should reduce by about a third or a little less and get thicker. The meat will absorb the sauce and get very tender.

When I make meatballs, I don’t fry them, I bake them on a sheet pan. When I do, I add them to the simmering sauce when they’re done so they also absorb the flavor.

I usually make the sauce early in the day and after it’s done, just let it sit on the stove until dinner then I re-heat it. This should make enough sauce for a couple of dinners or good sized lasagna.

And to top it off, we had more of the homemade bread I made the day before.

Yumlicious!