Pasta Bolognese Sauce

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

My idea of a sauce with ground chuck was basically browning ground beef in a pan with some garlic and onions and adding to a "doctored" jar of sauce or my homemade tomato sauce. Recently, at a great little Italian place in Crafton, Sarofino's someone ordered the special which was a pasta with Bolognese sauce. As great friends we always share each others dishes so we have a chance to try different entree's. After the first bite I was pleasantly surprised. The depth of flavor was amazing. I knew instantly this was not a quick meat sauce. I had to try my hand at is sauce that seemed so complex.

After doing some research I decided to give this recipe a try. It was easy, but takes 4-5 hours. This would be great to begin this lovely sauce on a Sunday morning and have a nice family dinner.

Ingredients
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

Directions

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.


Recipe:http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe/index.html

THERE'S A CHEF IN MY SOUL: Hunter Style Chicken

THERE'S A CHEF IN MY SOUL: Hunter Style Chicken

Italian Baked Tomatoes

For nine or 10 months of the year, grocery store tomatoes are sorry things intended only to provide a bit of color – and not much color at that. But with the peak of summer comes tomatoes that really have flavor. There’s as much art as science in choosing a great tomato. There are a few basics: you don’t want any obvious damage to the skin; you don’t want to feel any particular mushy spots (as opposed to a general softness); you want a tomato that’s heavy for its size. Beyond that, tomatoes are so diverse in color, shape and texture, the main thing to go by is perfume. All tomatoes, whatever the hue, should smell wonderful. To store your wonderful tomatoes do NOT refrigerate. Ever. The flavor and aroma of a tomato will never recover from being refrigerated. On the other hand, store a tomato that is under-ripe at room temperature and it will continue to ripen and improve. There are so many incredible ways to prepare these tasty vegetables, I choose to make some Italian Baked Tomatoes. Ingredients: 4 tomatoes, halved 1/4 cup freshly grated Parmesan cheese 1 oz reduced fat provolone cheese, shredded or Mozzarella 1 tsp chopped fresh basil 1 tsp chopped fresh oregano Salt to taste Freshly ground pepper, to taste

Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, provolone, oregano, basil, salt and pepper. Bake until the tomatoes are tender, about 15 minutes

Spicy Thai Coconut Chicken Soup

Well, it is quite apparent old man winter is here in Pittsburgh. The temperatures are in the low 30s and ice and several inches of snow cover the ground. Quite a beautiful sight if one does not need to drive anywhere. So the family and I are spending a much needed snow day in the comfort of our home. Fire place is lit and nice cozy pj's are staying on for the entire day. What better way to warm yourself up than a bowl of steaming hot soup!

One of my favorite types of soup are Thai. Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away those nasty cold or flu bugs, or simply for lifting your spirits and brightening your mood! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. Coconut milk tames the heat and combines deliciously with chicken. I found a wonderful recipe on the cooking light website. I hope you enjoy! Stay warm and nourish your body and mind today!

Ingredients
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.


http://www.cookinglight.com/food/recipe-finder/chicken-soup-recipes-00412000073917/page2.html

It's Grilling Time!!!!!

Wow, it's July 4th already! Fire up the grill, it's time to dine out in the great outdoors. Invite some friends over and enjoy the longer summer days and warmer nights.

Few things spell s-u-m-m-e-r like the smell of hamburgers and hot dogs on the grill. For Americans, grilling could easily be described as a national pastime -- nearly 70 percent of the population grills outdoors, and 41 percent do so year-round.

Time to get out of the kitchen and outside on to my deck with my brand new grill!! With grilling the options are only as limitless as your imagination! From veggies, steaks, hamburgers, BBQ chicken, pork chops seafood, pizza, and many more!!!!!

Grilled Ribs....The easiest way is to cook them ahead low and slow. Choose your favorite Rub. I prefer cayenne pepper, smoked paprika, minced garlic, brown sugar, and some kosher salt and pepper. You can choose how much to your taste. Mix these together and rub all over the ribs. Preheat the oven to 225. Cover the ribs completely in foil and allow to cook for 7-8 hours. Once the ribs are almost falling off the bone, preheat your grill to medium. Coat your ribs with you favorite BBQ sauce. I like to cut my ribs into sections so they will be easy to turn on the grill. Close the lid, but keep a close eye on the ribs so they do not burn. About 5-6 minutes per side.

Grilled steaks are amazing! If you are on a tight budget you can use a braising steak but you will needed to marinade the steaks for at least 6 hours. You can use italian dressing, teriyaki sauce, or be creative. I used this one last time.

1 1/2 tablespoon yellow mustard
1 finely chopped garlic clove
1/4 cup soy sauce
1 tablespoon brown sugar
2 tsp. salt and pepper

Place you steaks in a large zip lock bag. Add the marinade and make sure all the meat is covered. Try to lay the bag flat in your refrigerator. Turning several time to be sure the meat is all coated. Pre-heat your grill to Medium High. About 5 minutes per side depending on the thickness and how you would like your steak done.

Resist the urge to cut into your steak, as you will lose all their precious juices. If you have a meat thermometer, of course this would be a great choice. If not these tips will help:

Touch your thumb and your index finger together in the "OK" sign, and then press the fleshy part of your palm right below the thumb with your other hand. Feel how soft and malleable that is? That's the way rare steak feels when you press it!

Now touch your other fingers to your thumb, one at a time. As you move from your index finger to your pinky, the pad of your thumb will get progressively more firm and resistant. This feels similar to steak as it cooks, moving from rare (index finger) to medium-rare (middle finger) to medium (ring finger) to well-done (pinky).

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. Try it for yourself!

Touch your thumb and your index finger together in the "OK" sign, and then press the fleshy part of your palm right below the thumb with your other hand. Feel how soft and malleable that is? That's the way rare steak feels when you press it!

Now touch your other fingers to your thumb, one at a time. As you move from your index finger to your pinky, the pad of your thumb will get progressively more firm and resistant. This feels similar to steak as it cooks, moving from rare (index finger) to medium-rare (middle finger) to medium (ring finger) to well-done (pinky).

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. Try it for yourself!
Tip Courtesy of :
ttp://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-how-to-tell-when-your-steak-is-done-044839

Potato Tot-Topped Shepherd’s Pie

Shepherd’s pie recipes were first developed in England in the mid-19th century. Recipes differ from traditional meat pies because they do not involve meat enclosed in a pastry crust. Instead, shepherd’s pie consists of a layer of ground meat and a few vegetables topped with a creamy layer of mashed potatoes. The dish is baked until the top of the potatoes forms a golden-brown crust.

The first shepherd’s pie recipes included ground lamb, a bit of onion, and perhaps some peas and carrots. The lamb produced some gravy as it was cooking. The result was almost an upside down version of potatoes with gravy. Shepherd’s pie had more substance than simple mashed potatoes, though, because of the quantity of meat in the recipe.

http://www.wisegeek.com/what-is-shepherds-pie.htm

Ingredients

2 tablespoons olive or vegetable oil
2 pounds coarse ground sirloin, pat very dry with paper towels
2 medium onions, chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, chopped
2 fresh bay leaves
Salt and pepper
About 1/4 cup Worcestershire sauce
3 tablespoons butter
2 rounded tablespoons flour
1/2 cup cloudy apple cider or amber beer
2 cups beef stock in a box
1 cup chopped watercress leaves (I omitted this, my family would not have eaten it)
1 1/2 to 2 cups shredded sharp cheddar cheese
1 bag frozen tater tots

For a quicker version, I omitted the fresh vegetables and substituted a bag of frozen mixed vegetables.

Directions

Preheat oven to 400°F.
Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil, 2 turns of the pan. When oil ripples, add meat and brown well, stirring occasionally. Add onions, carrots, celery, garlic, bay leaves and season with salt and pepper. Cook to soften vegetables, 10-12 minutes. Stir in Worcestershire sauce and reduce heat to simmer.

In a small skillet, melt butter over medium heat. Whisk in flour, cook 1 minute then whisk in cider or beer. Reduce by half then whisk in stock and thicken to a loose gravy.

Place meat and vegetables in a casserole dish and stir in watercress and gravy. Top with cheddar and tots, and bake until tots are golden and crispy on top.

Recipe courtesy of Rachel Ray -http://www.rachaelrayshow.com/food/recipes/potato-tot-topped-shepherds-pie/

Crock Pot Orange Chicken w/ Sweet, Spicy & Tangy Broccoli

With every ones busy schedules, crock pot recipes our a lifesaver! This one I found exceptionally easy and delicious!!

Crock Pot Orange Chicken
•2 pounds boneless skinless chicken breasts
•2/3 cup all-purpose flour
•2/3 cup orange marmalade
•1/2 cup mustard
•1/2 cup ketchup
•2 Tbsp. rice wine vinegar
•2 Tbsp. soy sauce
•2 Tbsp. brown sugar
•1 Tbsp. finely grated fresh ginger
•3 scallions, chopped

Spray crock pot with cooking spray. Cut up chicken into bite sized pieces. Sprinkle flour over chicken and toss to coat. (I browned my chicken pieces first before putting in the crock pot, this takes a little more time, but is well worth it!) Place in crock pot. In separate bowl, mix together remaining ingredients and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-5 hours. I garnished mine with slivered almonds and scallions.

Recipe courtesy of http://www.crockpotchicken.net/crock-pot-orange-chicken-2.html

SWEET SPICY AND TANGY BROCCOLI

4 cups of broccoli florets
2 tablespoons sherry vinegar
1 tablespoon light brown sugar
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil
2 large cloves garlic, thinly sliced
4 to 5 long strips lemon peel
1 teaspoon salt

Bring a medium pot of water to a boil. Add 2 TBSP. of sea salt. Add broccoli and cook for 3 minutes and drain. Return to pan.
In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2 minutes longer.
Pour dressing over half the broccoli florets and serve immediately.

Recipe courtesy of http://www.cookingchanneltv.com/recipes/dave-lieberman/broccoli-dressed-2-ways-recipe/index.html