Goulash
Goulash, meaning herdsman, is a Hungarian meat and vegetable stew seasoned with paprika. There are many versions of this dish and each country tends to have their own Goulash. Goulash is popular in Hungry, Romania, Czech Republic, Slovakia, Austria, the United States, Germany, The Netherlands, northern Croatia and the Italian region of Friuli Venezia Giulia. This is the Goulash that I grew up on. It is totally a guilty pleasure.
INGREDIENTS
1 Cup Uncooked Macaroni or Rigatoni
1 Pound Ground Beef
1 Cup Sliced Mushrooms
½ Chopped Onion
2 Minced Garlic Cloves
16 Ounces Tomato Sauce
¾ Cup Water
1 Bay Leaf
1 Teaspoon Oregano
2 Tablespoons Paprika
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
Cook the noodles according to the package directions. Drain noodles and set aside. In a large skillet cook the ground beef with the minced garlic, onion and mushrooms until browned. Make sure to drain off the excess fat. Add the tomato sauce, water, bay leaf, oregano, paprika, ground pepper and salt to the ground beef mixture. Simmer for 20 minutes. Add the cooked noodles and simmer for another 5 minutes. Remove the bay leaf before serving. Serves 6
Cavatelli With Tomato & Feta Sauce
If you would like a nice variation on pasta night try this simple, but well put together pasta dish. If you love feta cheese then you’ll really love this sauce. Because feta is fairly salty you don’t need to add extra salt.
INGREDIENTS
1 Pound Cavatelli Pasta
3 Large Tomatoes
1/3 Cup Olive Oil
4 Minced Garlic Cloves
4 Chipolini Onions
3 Shallots
½ Cup Fresh Basil
½ Teaspoon Freshly Ground Pepper
¾ Cup Fresh Feta Cheese
Bring a large pot of salted water to a boil. Add the 3 whole tomatoes to the boiling water for 15 seconds and quickly remove. The skin should start to peel. Place the tomatoes immediately in cold water and then set aside for a moment. Now add the pasta to the boiling water and cook until al dente. While the pasta is cooking peel the blanched tomatoes and chop into coarse pieces. In a large skillet heat the olive oil over a medium heat. Stir in the minced garlic, chopped onions and shallots. Sauté until the onions and shallots sweat. Add the chopped tomatoes and fresh pepper. Cook until the tomatoes are extremely tender. Stir in the chopped feta cheese and cook for 15 minutes over a medium low heat. Stir occasionally. Finally add the chopped basil and cook for another 2 minutes. Turn the heat off and add the drained pasta to the skillet. Mix together the pasta and the sauce. Transfer to a serving dish. Serves 4
Sicilian Meat Sauce
My grandmother was Sicilian. I have a real fondness for this meat sauce.
INGREDIENTS
3 Tablespoons Olive Oil
2 Pounds Fresh Pork Butt
2 Sliced Large Onions
28 Ounces Tomatoes
1 Teaspoon Sea Salt
½ Cup Seedless Raisins
2 Tablespoons Chopped Fresh Parsley
16 Ounces Pasta Of Your Choice
I a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the pork cubes and cook until browned. After the pork browns remove and transfer to a bowl. Set aside. Add 2 tablespoons of the olive oil to the skillet drippings and add the onions. Cook until lightly browned. Return the pork to the skillet and stir in the tomatoes with their juice and the salt. Bring to a boil over a high heat all the while breaking up the tomatoes with your spoon. Reduce the heat to low and cover. Simmer for 1 ½ hours until pork is very tender. When the pork is tender pull the pork into shreds. Add to the skillet the parsley and raisins. Stir and reduce the heat to low. Cover and simmer for another five minutes. Serve with the pasta of your choice. Serves 6
Double Dipped Fried Chicken
Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!
INGREDIENTS
2 Whole Cut Up Chickens
2 Cups Evaporated Milk
½ Cup Water
2 Eggs
3 ½ Cups Unbleached Flour
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
½ Teaspoon Cayenne Pepper
½ Teaspoon Smoked Paprika
½ Teaspoon Ground Cumin
½ Teaspoon Ground Tumeric
1 Tablespoon Corn Starch
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Olive Oil
Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4
Greek Fasolada
I love making soups! The moment I feel Fall weather in the air I start making hearty soups. Greek Fasolada (Greek Navy Bean Soup) is so simple to make and quite a popular dish in Greece. Some say that it is, in fact, the Greek national dish. This soup can be made year round, but is popular during Lent. Tasty, nutritious and should be eaten with olives and warm bread.
INGREDIENTS
1 Cup Navy Beans
3 ½ Cups Water
1 Chopped Yellow Onion
3 Chopped Garlic Cloves
2 Peeled & Chopped Carrots
2 Peeled & Chopped Celery Stalks
1 Cup Diced Tomatoes
1 Tablespoon Tomato Paste
3 Cubes Vegetable Stock
1 Teaspoon Oregano
¼ Cup Chopped Parsley
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Soak the beans in the water overnight. Fill a soup pot with 3 quarts of water and add the soaked beans. Cook on medium for 30 minutes. Add the onion, garlic, celery and carrots. Cook for 1 hour. Next add the tomatoes, tomato paste, vegetable stock cubes, salt, pepper and oregano. Cook on low heat for an additional 1 hour. If the beans are not tender yet cook for longer. To serve add chopped parsley. Serves 4
Ratatouille
Ratatouille (ratatouille niçoise) is a traditional French Provençal stewed vegetable dish that originated from Nice. Ratatouille is usually served as a side dish, but also may be served as a main dish. The secret of a good ratatouille is by cooking the vegetables separately so that each vegetable holds its own flavor. There are many versions of ratatouille, but here is my version.
INGREDIENTS
2 Large Onions
2 Medium Green Zucchini
1 Medium Yellow Zucchini
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Eggplant
8 Seeded Plum Tomatoes
4 Crushed Garlic Cloves
¼ Cup Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Slice all of the vegetables and keep them separated. Heat 2 tablespoons of the olive oil in a heavy sauté pan. When the oil is hot add the onions and crushed garlic. Cook for 8 minutes over a high heat. Remove the onions and place in a large bowl. Repeat this process with all of the vegetables cooking them in small batches. Be careful not to overcrowd the pan. Preheat the oven to 350° F. Layer the sautéed vegetables into a large oven safe pot or ceramic dish. Add the salt and pepper. You don’t need to add any water or stock as the vegetables will produce enough of their own juices so that they don’t burn. Cook for 45 minutes. Remove from the oven and serve either as a side or main dish. Serves 4
Smoky Red Lentil Soup
INGREDIENTS
3 Slices Thick Cut Bacon
3 Tablespoons Olive Oil
1 Diced Yellow Onion
1 Peeled & Diced Carrot
1 Diced Celery Stalk
2 Teaspoons Minced Garlic
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Paprika
¼ Cup Canned Diced Tomatoes (Drained)
¾ Cup Rinsed Red Lentils
4 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sour Cream For Garnish
Heat a sauté pan over a medium high heat and add the bacon. Cook for 5 minutes until crisp. Drain on a paper towel. Chop bacon coarsely. In a soup pot heat over a medium heat the olive oil and add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook for 25 minutes until the vegetables are just starting to soften. Open the lid occasionally to stir. Add the tomatoes, lentils and chicken broth. Cover and cook on high heat for 40 minutes until the lentils are tender. Turn off the heat and let cool for 10 minutes. Transfer to a food processor and pulse 5 times to lightly puree some of the soup mixture. Transfer back to the soup pot and season with salt and pepper. Heat to warm. Pour soup into warmed bowls. Garnish with sour cream and bacon. Serves 4
Roman Meatballs
INGREDIENTS
1 ½ Cups Bread Crumbs
½ Cup Milk
5 Ounces Finely Chopped Prosciutto
1 Pound Ground Sirloin
1 Pound Ground Pork
2 Lightly Beaten Eggs
½ Cup Grated Parmigianino Reggiano Cheese
3 Tablespoons Finely Chopped Fresh Flat Leaf Parsley
3 Tablespoons Finely Chopped Fresh Oregano
7 Tablespoons Finely Chopped Fresh Basil
6 Minced Garlic Cloves
1 Tablespoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
6 Tablespoons Olive Oil
1 Diced Large Yellow Onion
28 Ounces Crushed Tomatoes With Juices
In a medium mixing bowl combine bread crumbs and milk and let stand for 10 minutes. In a large bowl combine beef, pork, prosciutto, eggs, cheese, parsley, oregano 3 tablespoons basil, 4 minced garlic cloves, 1 teaspoon salt and ½ teaspoon freshly ground pepper. Add the soaked bread crumbs and mix gently until combined. Divide into ¼ cup portions and roll into balls. Set on a parchment lined baking sheet. In a large skillet heat 2 tablespoons olive oil over medium high heat. Working in two batches, brown the meatballs for 8 minutes and then transfer to a plate. In the same pan over medium heat warm the rest of the olive oil. Cook the onion and stir occasionally until softened. Add the remaining garlic and cook for 1 minute. Add the tomatoes and juices. Season with the remaining salt and pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens. Stir in the remaining basil and add the meatballs. Cook for 30 minutes turning occasionally and basting with the sauce. Be sure that the meatballs are cooked through. Transfer to a platter and ser with gnocchi, spaghetti or ravioli. Serves 6
Steak With Tomato Gravy
INGREDIENTS
1 ½ Tablespoons Olive Oil
¼ Cup Unbleached Flour
1 ½ Teaspoon Paprika
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
4 Skillet Steaks (4 Ounces and ½ Inch Thick)
2 Ounces Thinly Sliced Monterey Jack Cheese
1 Cup Arugula
In a large skillet heat the olive oil over a medium high heat. Reduce the heat to medium. In a small dish combine flour, paprika, sea salt and freshly ground pepper. Dredge the steaks in the flour mixture and reserve any remaining flour mixture. Cook the steaks in the hot oil for 4 minutes per side. Top with the cheese the last two minutes of cooking. Set aside and keep warm.
Tomato Gravy
INGREDIENTS
6 Seeded & Cut Large Tomatoes
7 Chopped Garlic Cloves
3 Tablespoons Olive Oil
2 Tablespoons Fresh Sage
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
While the steaks are cooking place the tomatoes in a food processor. Cover and pulse until tomatoes are coarsely chopped. In the same skillet that you cooked the steaks in add the 3 tablespoons of olive oil and the chopped garlic. Cook over a medium heat for 2 minutes until golden. Stir in the tomatoes and crushed fresh sage, salt, pepper and reserved flour mixture. Bring the tomato mixture to a boil and then reduce the heat. Simmer for 6 minutes. To serve place a small handful of arugula leaves on each plate, top with a steak and then ladle over some of the Tomato Gravy. Place any remaining in a serving bowl to place on the table. Serves 4
Pomegranate Ribs
INGREDIENTS
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6
