Spaghetti Bolognese

 As an Italian American I never ever had Spaghetti Bolognese.  My family isn't from Bologna or we would have had Ragu alla Bolognese.  But Spaghetti Bolognese isn't from Bologna either...it's English.  In Bologna they eat it with tagliatelle not spaghetti.

Ragu alla Bolognese has no garlic, basil or oregano.  Just a bay leaf!

Spaghetti Bolognese

serves 4

1 lb of minced beef

1 onion chopped

3 carrots grated

3 sticks celery chopped

1 bay leaf

1 cup passata (sieved tomatoes or just use a can of tomatoes)

1/4 tsp of vinegar

1/4 cup milk

salt and pepper

500 gm spaghetti

 Brown the minced beef with the onions on a med heat. Add the carrots and celery and cook till soften. Add the bay leaf, tomatoes and vinegar. Cook for 30min on a med low heat until the sauce is thickened. Add the milk. Boil the pasta.  Check the seasoning.

 

Top the pasta with the sauce and Eat!

Pasta and Ceci on Buckwheat Noddles

 

I really like all kinds of beans and chickpeas are one of my favorites. Pasta and Ceci or Pasta and Chickpeas is a fast and easy vegetarian dinner that is perfect for busy days. Add a can of chickpeas to a jar a sauce and top on some whole grain pasta.  I used dry chickpeas which I soaked and cooked.  I also made my own pasta sauce (with Gochujan).  We topped our pasta with ground almonds for a vegan dinner...but feel free to run with this dinner idea.

 

 

 Buckwheat or Soba noodles are fun for babies!!! 

Cucumber and Tomato Salad

This salad is is simple and fast to throw together. No one in my family (who eat salad) needs a recipe for this but for those who are new to Italian food may need some help. This salad is great as a side with pasta, or topped on bread as bruschetta. 

Cucumber and Tomato Salad

Cucumber (English or de-seeded)
Tomato
Basil
Olives
Soft Cheese (Feta or Mozzarella)
Olive Oil (1 tsp)
Balsamic Vinegar (1/2 tsp)
Salt and Pepper

Cut up some cucumber and tomato.  Rip up some fresh basil. Add some olives.  Top with cheese, oil and vinegar.  Salt and pepper if you like.

Saffron and Wild Mushroom Risotto

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

I really like Risotto, but for some reason my mom does not. So I'm going to challenge her to make risotto, but without a recipe (because she doesn't really use/need them) and just using my photos, to make risotto.
PS. You can use Korean rice, and make any kind of risotto (even Mexican) so don't delay!

100% Homemade Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Making 100% Homemade Tiramisu was a big challenge and took a few weeks for me to complete. We had to make all of the ingredients from scratch: Mascarpone Cheese, Zabaglione, Pastry Cream and the Savoiardi or Ladyfingers. Did I say WOW!

RECIPE SOURCE:

Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007

The results were very tasty. Saeid couldn't believe that I made this myself. Every bit was an explosion of flavor. But was it worth the work, NO WAY!!!! I would make Tiramisu, but I will be buying the ladyfingers but I will still be making my own zabaglione and pastry cream. Or maybe I'll forget about the tiramisu and just eat the zabaglione right out of the bowl!!!!

Stuffed Pizza

Love pizza toppings? Stuffed pizza is packed with way more toppings than a normal slice could dream of holding. This pizza needs a knife and fork!
Make one batch of my Homemade Pizza Dough and split the dough into one large (about 2/3 of the dough) and one small ball (1/3). The large ball will be the bottom and small the top.
Oil and line a deep dish pizza pan or spring formed pan. Push the large dough ball into the pan and using your fingers press up the sides. No need to roll the dough, just get your fingers dirty. Then roll out the smaller ball the the size of the pan. Fill the pizza. If using cheese lay that down first. Then any cooked toppings finishing out with a tiny bit of crushed tomatoes or sauce. Place the rolled top on the stuffed pizza and pinch the sides to seal. Cut a steam whole in the top if you like and bake at 220c (430f) for 25-30 min or until the crust in brown.

Let the pizza sit for a few min after you take it out, it will be hot inside!

I filled this one with ground beef, onions, red pepper and fennel and used 1/3 whole wheat flour in the dough.

Polenta with Lamb Kidney

My mom sent me a Italian travel cook book. Avventura: Journeys in Italian Cuisine with David Rocco which has lots of nice photos both of Italy and food. I wanted to post a fava bean recipe from Vieste, but I just don't like it! So I'm posting about Polenta con Tapulone Di Manzo (Polenta with Seasoned Beef) from Stresa. I changed the recipe up a bit, replacing ground beef with lamb kidney, cutting out the most of the butter and all the lard and using express polenta. Kidney cooks way faster than ground beef so the cooking time was shorted from 40 min to 15. Feel free to use ground beef if you like, but I would still skip the lard!

Polenta with Lamb Kidney
Serves Four

For the Kidney
1 tsp oil
1 large chopped onion
3 cloves chopped garlic
1 cup chopped cabbage
3 Kidneys cleaned washed and chopped (or 1/2 kg of ground beef)
3 whole cloves
1 1/2 tsp fennel seeds
2 bay leaves
salt and pepper
1/2 cup wine (dry red for beef)
(1 or 2 cups of stock if using beef)

Saute the onions, garlic, and cabbage in oil with the spices over med heat. Once the cabbege softens (about 10 min) add the wine and kidneys. Cook for 5 more min or until the the kidney are brown and have no more red juice. Check the for salt and peper and add what is needed.

If using beef I would add the wine and stock after the meat is brown and then cook slow and low for 30 min.

For the Express Polenta
1/2 litter of boiling water
1 stock cube
250 gm of express polenta (about 1 1/2 cups)
1 tsp butter or olive oil
salt

In a pot on med heat mix the boiling water with the stock cube. Slowly add the polenta and stir stir stir until all the water is gone. Add the butter or oil and stir stir stir. Check the salt and add more if needed. Plate before the polenta hardens. Make sure to shape the leftover polenta into a brick shape right away if you would like to grill it the next day.

Top the polenta with the kidney. Fast and Fancy!

Expresso Maker and John Deere Mug

You know when you are an Italian American when:

you drink your coffee in a John Deere mug.

Step-by-Step Homemade Pizza Dough

Homemade Pizza is not just fun but easy too.

Makes dough for 2 Pizzas
3 cups plain flour
1/2 tsp salt
1/2 tsp sugar
1 tsp yeast
1 tsp olive oil
1 cup warm water (- 1 tsp)

Mix 3 cups of flour and 1/2 tsp of salt in a big bowl. Make a well (hole) in the middle of the flour and put the 1/2 tsp of sugar and 1 tsp of yeast in the well. Put 1 tsp of oil in a cup, fill the cup up the rest of the way with warm water. Pour into the water into the well. Leave for 5 min to let the yeast proof (start growing).
How to Knead the Dough
Using a spoon slowly pull the flour into the well. Once all the water is mixed in use your hand to pull the rest of the flour into the dough. Now it is time to knead. Using the heal of hand to push the dough away from you and then pull back while turning the dough. Do this for about 2-3 min until the dough is smooth.

Let the Dough Raise
Cover the dough with a wet towel. Place in a warm place to double in size (about 2 hours). In the winter (or any season in Ireland) you may need to place the bowl in the oven with the light on or will a cup of hot water. The heat will help the yeast grow faster, but if your not pressed for time than don't worry about it.
Once the dough is doubled in size split the dough into two balls. Let rest for 5-10 min.

Roll out the dough on a floured board or counter top.
For a circle turn the dough 1/4 of a turn after each roll.
Make any kind of pizza you like!!!

Pre-heat your oven to its hottest setting. Bake the Pizza on a cookie sheet, pizza stone or tray. Should take about 12-15min to bake.

Lentil and Mushroom Cannelloni

Vegetarian cannelloni (and lasagna) is often just a tube of cheese topped with more cheese. Not really diet food! I made a 'meaty' vegan filling and then finish the dish with a tiny bit of cheese. Don't be put off by the number of ingredients. This really is a simple dish.
For Lentil and Mushroom Filling
Makes 4-5 cups
1 cup dried lentils
2 carrots
1 onion
5 sun dried tomatoes in oil
4 cloves of garlic
2 cups of mushrooms
1/2 tsp Marmite
2 Tbs tomato paste
1 cup of red wine
1/2 cup tomato sauce
hot pepper, salt, pepper, herbs, fennel,bay leaves and Italian herbs

Wash the lentils and cover with an about 2 inches of water. Bring to a boil with a pinch of salt, cover and lower the heat. Cook for 15min until most of the water is gone and the lentils are soft.

Get out your food processor with all its bits and bops. Mince the onion, garlic and sun dried tomatoes. Add to a non stick pan on med heat. Grate the carrots and add to the pan. Slice the mushrooms and add to the pan. Add 1 tsp fennel seeds and 2 bay leaves along with any other herbs and spices. Stir and let all the water cook out of the veg. This will take about 10 min. When the water is almost gone add the Marmite and tomato paste. Mix in. Add the wine. Let the wine cook out. Add the tomato sauce and lentils (drain the lentils first if there is lots of water). Cook for about 10 min, check the taste, turn off and let cool.

Marmite: love it or hate it. But you can't taste it in this dish, it just ups the 'meaty' taste.

For the Cannelloni
1 box cannelloni
1/2 cup tomato sauce
1 ball of fresh mozzarella sliced (125g)
few sliced olives and herbs to top
Lentil and Mushroom filling

Pre heat oven to 200c (400f). Put half the tomato sauce in a big baking dish. Fill the uncooked cannelloni and pack tighly into the baking dish. Cover with the rest of the tomato sauce. Top with the mozzarella, olives and herbs. Cover with foil and back for 20min. Uncover and bake for 10min or until the cheese starts to brown.

Try to let the cannelloni rest before eating, they are hot!!! The lentil and mushroom filling was so rich! I loved it, Saeid said meat would be nicer but he still had 3rds so I guess he liked it!

Christmas Challah

Challah for Christmas breakfast is a bit like having ham for Hanukkah, but I was in the mood for a rich saffrony bread. My mother once spend hours and hours making what I can only guess was Panettone but as I can make Challah without thinking I just add dried fruit and nuts the dough.

Makes 1 large loaf
1 pinch saffron
1 tsp sugar
1 cup dried chopped fruit
1 tsp yeast
1 pinch salt
4 eggs (med)
1 cup chopped nuts and seeds
3-4 cups flour
2 Tbs poppy seeds

Make saffron powered by grinding the saffron in a small pestle and mortar (or small cup and the end of a wooden spoon) with the sugar. In a large bowl add the saffron powder and dried fruit and cover with bowling water. Let stand for 10 min or add the yeast and let prof. Then add 3 eggs to the mix with a pinch of salt. Add the nuts and then slowly start adding the flour. You may need more or lest flour (just ask your dried fruit its up to them). Let raise 4 hours or overnight.
Turn oven to hottest setting. 220c. Divide into 3 parts. Roll into snakes and braid. Make an egg wash with the last egg and paint the dough. Cover the top with poppy seeds. Bake for 30-35 min until nice and brown.
So what did we have with Christmas Challah? What else but smoked mackerel and starfish cookies. It was wried but tasty.

Gnocchi Minestrone Soup

My mom can make homemade minestrone soup in under 15min with no recipe (and no food!!!). This soup I made took a bit longer, but the taste was right.

Gnocchi Minestrone Soup
Serves 4
1 tsp oil
4 cups stock or broth (veggie or meat)
1 large carrot cut chopped
1/2 cup butternut squash chopped
1 onion
1 clove garlic minced
1/2 chopped cabbage
20 gnocchi
1 tsp tomato paste
Salt and Pepper
Herbs and parmesan

Lightly fry the carrots, butternut squash, onion and garlic on a medium heat. Add the stock or broth and mix in the tomato paste. Bring to a boil. Add the cabbage and gnocchi. When the gnocchi floats to the top the soup is ready. Check for salt and pepper and top with fresh herbs and or parmesan.

Homemade Orecchiette

When I posted that I used store bought Orecchiette my mom commented with the recipe for homemade ones.
"To make orecchiette, take equal amounts flour and semolina. If I remember maybe 2 cups each. Put in middle of table (or large bowl if you like), but with my nonna, we made a mound on the table, and made a volcano in the middle. Sprinkle some salt over all, add about 1 cup water into the volcano, and work it in with a fork. It may not all work in, but you will get a dough. Knead the dough. Divide into several chunks, roll into snakes about as fat as your thumb. Then cut into pieces about 1/2" thick. Put that cut piece in your left palm. Now stick your right thumb tip into it, and form over your thumb tip. Pinch the sides alittle, and put on a clean towel to dry.Use the leftover flour/semolina mixture on your hands and cutting surfaces to keep dough from sticking."
I started to make the pasta before I remembered that I didn't have any semolina. I went ahead anyway. I had to add more flour for rolling. But came out really well. Really simply, but not fast.
I cook the Orecchiette in salted boiling water until they floated (about 2 min). Then mixed them a sauce of fresh tomatoes, capers, olives, and topped with parmesan. Came out a bit on the chewy side, next time I'll use the semolina.

Gnocchi in Easy Tomato Sauce

No I didn't turn leftover mash into gnocchi, but feel free to try. I wanted to a clean simple sauce to go with them. A few weeks ago one of our house mates made mussels in tomato sauce I expected it to be gross but the sauce was so good. So I recreated it, but without the mussels.

Easy Tomato Sauce
Makes 1 1/2 cups
1 tsp oil
1 onion chopped fine
1/2 shallot chopped fine (could leave out or add use a whole one)
5 cloves of smoked garlic chopped fine
1 jar/can tomato puree
1 tsp mix herbs
1/2 tsp basil
1/2 tsp paprika
Salt and Pepper

Cook the onions, shallot and garlic in the oil on med for 3 min. The onions are still going to be a bit raw but add the tomato puree. Rinse the jar or can with water and add the water to the pan. Mix in the herbs and spices. Bring to a low boil and then lower the heat and cook for 20 min. Check for salt and pepper.

We topped ours with parmesan (which was great) but now I'm thinking capers, or black olives would look really nice too.

Caviar Antipasto

Saeid made some really lovely Antipasto last weekend.
Caviar on Hard Boiled Eggs
2 boiled eggs sliced
top with each egg with 1/4 tsp Caviar
I couldn't let Saeid have all the caviar fun so I made these:
Caviar on Cucumber
1/4 English Cucumber, pealed and sliced
2 Tab Cream Cheese
2 Tab Thick Greek Yogurt
2 Chopped Green Onions
Caviar
Mix the cream cheese and yogurt together. Add the green onions and cover each cucumber slice with 'cream yogurt'. Top with each slice with 1/4 tsp of caviar or capers.

Saeid also made some tasty Italian Antipasto. The hot cherry pepper were my fav!

Quail with Saffron Risotto

When I saw two cute quails I just had to buy them. The butcher took the back bone out for me so they cooked up so fast. Not everyone likes 'small birds' feel free to use chicken or enjoy the risotto on its own.
Tarragon Lemon Quail
Wash the quail and make sure all the feathers are out. Season inside and out with salt, pepper, chopped tarragon and lemon. Rub a drop of olive oil to the outside and drop in a very hot grill pan, 5 min a side. My quail were very small and the bones were out, if yours are bigger pop them into a hot oven for 30 min.

Saffron Risotto
Risotto should be made with a short grain rice like Arborio, but it is possible to use a medium grain rice. I used 2 cups of Arborio. And yes you have to stand next to the pot the whole time stirring and stirring, its worth it!

Finely chop one onion.
In a pot with 1 tsp olive oil and 1 tsp butter saute the onions.
Add the rice stirring until the rice is glossy or translucent.
Add 1/2 white wine and a pinch of saffron.
Once the wine is absorbed add 2 cups or more of warm broth one ladle at a time adding more only after the rice has taken in the liquid.
Finish with 1 cup of frozen peas and 2 Tbs of chopped fresh tarragon. Top with the small bird, or some Parmesan.

Italian Dinner

We had a great Italian dinner this weekend. For antipasto we had olives, beef, parmesan and focaccia.
Rosemarie, Basil, and Garlic Focaccia
2 1/2 cups flour (1/2 of which whole wheat)
salt
yeast
Mix with about 1 cup of warm water, the dough should be soft but not sticky.
Let rise and then press out in oiled pan. Top with olive oil, chopped herbs and very finely chopped garlic. I used a smoked garlic. Finish with salt and pepper.
Bake at 200c for 30 min or until the bread is golden brown.

A butter knife??? This rib-eye was that soft. I seasoned it with salt, pepper and olive oil and cooked it on a very hot grill pan for 3min a side.
Finish the meal off with a spinach, basil, tarragon, mandarin and feta salad. Little and fresh.

Pizza Party

We had a make your own pizza party over the weekend. I made dough and then each person tried to make the best pizza. We voted for who the best pizza.
The winner was this a chicken, green and black olive, pineapple, hot pepper, red bell peppers, cheddar cheese pizza on a tomato herb dough. The sauce was the leftovers from the mussels. This pizza was busy, but the flavors worked. The clear winner.

Olive and Fennel Pasta with Turkey

I was going to make hamburgs for dinner last night, but then I saw nice olives on sale. I would have put the olives in the hamburgs, but then I found some nice fennel and turkey drumsticks.

In a big pan or pot:
1 tsp oil
brown the drumsticks
1 1/2- 2 onions chopped
4 cloves of garlic
2 large carrots chopped small
1/2 cup chopped turnip or swede
1 bulb of fennel (save the tops)
1 cup chopped olives
Cook the veg down for about 5min.
Add 1 can of tomatoes and water to cover.
Salt, pepper, dried herbs (oregano, basil, parsley) and 1 tsp of smoked paprika.
Cook for 15 min or until the turkey done.
Top with fresh parsley and the fennel tops.

With so much nice veg in the sauce, pasta is optional. We had tagliatelle and it was yummy!

Fennel and Mushroom Orecchiette

A friend asked me "Where is Italian NG?". I remember as a child asking my mom the same thing. "Why do we always eat rice?" Now I almost never make pasta. Its funny because my husband loves pasta, and I would almost always want to eat rice! So I made this meal to answer my friend. Here is Italian NG's Dinner:


I found some really nice imported orecchiette, which are little pasta ears. I wanted to make a simple sauce,with tons of veg but the orecchiette are small and I didn't want to overpower them.
In a non-stick pan over med heat:
1 tsp oil
1 finely chopped onion
1/2 a finely chopped fennel bulb
9 cloves of roasted garlic
9 mushrooms, sliced so they look like the orecchiette
1 tsp fennel seed
Salt and pepper

After the mushrooms stop giving off liquid and the onions have a nice colour add:
1 can Roma tomatoes
1/2 cup sliced olives rings

Cook for 10-15 min or until pasta is ready. Can add some of the pasta liquid if the sauce is too dry.

Mix with the orecchiette and top with fennel greens.