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
Brandy Cake With Chocolate Frosting
I love this rich and decadent cake! It is easy to make and a nice treat for company and birthdays.
INGREDIENTS
3 Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
1 Cup Softened Butter
5 Large Eggs
2 Teaspoons Vanilla Extract
¼ Cup Brandy
1 Cup Buttermilk or Sour Milk
2 Cups Sugar
Preheat the oven to 350° F. Grease two 8×2 inch round cake pans or a bundt pan. Set aside. In a medium bowl sift together the flour, salt and baking soda. In a large bowl place the butter. With a mixer beat the butter for 3 minutes on medium high. The butter should be light and fluffy. Add the sugar and beat for 1 minute. Add the eggs one at a time beating for 30 seconds after each addition. Stir the vanilla and brandy into the buttermilk. Reduce the mixer speed and add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Pour the batter into the prepared pan or pans. Place the pan/pans in the oven on the center rack. Bake for 45 minutes until the cake is lightly brown on the top. Remove from the oven and cool on a wire rack for 15 minutes. Remove the cake from the pan/pans and let cool completely. Frost the middle layer (if using two pans), top and sides of the cake. Serves 10
Chocolate Frosting
INGREDIENTS
1 Cup Softened Butter
8 Ounces Cream Cheese
½ Cup Cocoa Powder
2/3 Cup Powdered Sugar
1 Tablespoon Cream
2 Tablespoons Vanilla Extract
In a medium bowl beat the softened, but not melted, butter and cream cheese together. Add the vanilla extract and cream. Mix in the powdered sugar and powdered sugar. Beat until well combined and fluffy. Put into the refrigerator for an hour and then frost your cake.
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
Lime Cheesecake
INGREDIENTS
1 Cup Graham Cracker Crumbs
½ Cup Finely Chopped Walnuts
½ Cup Melted Butter
¼ Teaspoon Ground Cinnamon
3 Medium Limes
16 Ounces Softened Cream Cheese
5 Large Eggs
16 Ounces Sour Cream
1 ¼ Cup Sugar
2 Teaspoons Vanilla Extract
½ Teaspoon Salt
Lime Slices For Garnish
Preheat the oven to 350° F. In a food processor process graham crackers until they are finely chopped. In a medium bowl mix together the graham cracker crumbs, chopped walnuts, melted butter and cinnamon. Press the mixture onto the bottom of a 9×2 ½ inch springform pan. Press 1 ½ inches up the side of the pan and set aside. Grate 1 tablespoon of the lime peel and squeeze ½ cup of lime juice and set aside. In a large bowl beat together, with a mixer, the cream cheese and eggs until smooth. Beat in the sour cream, sugar, vanilla, salt, lime juice and grated lime peel until well blended. Pour the cream cheese mixture into the graham cracker crust. Bake the cheesecake for 50 minutes. Remove from the oven and be aware that the center may jiggle slightly. Cool in the pan on a wire rack. Refrigerate the cheesecake at least 7 hours or until well chilled. To serve carefully remove the side of the springform pan. Garnish the cheesecake with lime slices. Serves 16
Buttermilk Bread
INGREDIENTS
1 Package Active Dry Yeast
2 Teaspoons Salt
4 ¾ Cups Unbleached Flour
¼ Cup Sugar
1 ¾ Cups Buttermilk
½ Cup Butter
In a large bowl combine the yeast, salt and 2 cups of flour. In a medium saucepan heat the sugar, buttermilk and 6 tablespoons of butter over a medium low heat until very war. The temperature should be between 120° F to 130° F. The butter does not need to melt. With a mixer gradually beat the buttermilk mixture, on a low speed, into the flour mixture just until blended. Do not over mix. Increase the speed and beat 2 minutes longer. Scrape the bowl often. Beat in 1 cup of flour to make a thick batter. Beat the batter for another 2 minutes. Keep scraping the bowl. With a wooden spoon stir in 1 ½ cups flour to make the dough stiff. Turn the dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Work in ¼ cup more flour while kneading. Shape the dough into a ball and place it in a large greased bowl. Turn the dough to grease the top. Loosely cover the dough with plastic wrap and let rise in a warm place for 1 hour until doubled. Punch down the dough. Turn the dough onto a lightly floured surface and cut in half. Loosely cover with plastic wrap and let stand for 15 minutes. Grease two loaf pans and shape each piece of dough into a loaf. Place the seam side down in the loaf pans. Loosely cover with plastic wrap and let rise in a warm place for another 1 hour until doubled. Preheat the oven to 375° F. Melt the remaining butter. With a sharp knife slash the top of each loaf lengthwise. Cut about ¼ inch deep. Brush the slashes with melted butter. Bake for 30 minutes until the loaves are golden brown and the bottoms sound hollow when lightly tapped. Remove the loaves from the pans and cool on wire racks. Makes 2 loaves
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
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
Irish Soda Bread
Many people think that St. Patrick was holding a slice of Irish Soda Bread in one hand while driving the snakes out of Ireland with the other hand, but Soda Bread actually came long after St. Patrick. Soda Bread was introduced in the mid 1840’s when bicarbonate soda was used in Ireland as a leavening agent to work with the native soft wheat. Irish Soda Bread became popular extremely popular in Ireland after the Famine years. Traditional Irish Soda Bread is made with flour, baking soda, salt and buttermilk or sour milk. This recipe is not a strict traditional recipe, but rather one that you can play around with. If you want to leave out the currants or caraway seeds you can. It is up to you. I love this Irish Soda Bread and think that you will too.
INGREDIENTS
4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 ¼ Teaspoons Baking Soda
1 ¼ Teaspoons Salt
2 ½ Tablespoons Sugar
9 Tablespoons Butter
1 Cup Currants
3 Tablespoons Caraway Seeds
2 Eggs
1 1/3 Cups Buttermilk or Sour Milk
½ Cup Milk For Brushing Top Of Bread
Preheat the oven to 350° F. In a large bowl mix together the flour, baking powder, baking soda, salt, sugar, caraway seeds and currants. Cut the butter into quarters and add to the dry mixture. Blend the eggs and buttermilk in a separate bowl and then add them to the flour mixture. Incorporate all of the dry and wet ingredients together and this will form your dough. Briefly knead the dough. Grease an 8 inch round pan and add the dough to the pan. Cut a bold cross into the top of the dough to avoid splitting. Brush the top of the bread with milk and bake in the oven for 40 minutes. Make 1 loaf
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
