November 2017


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Whaddya get when you cross American chop suey with pasta e fagioli? Italian-American chop suey! No ground beef here, we’re talking sausage with San Marzanos,  a bell pepper plus some Italian long hots for heat, white beans, rosemary, thyme, red wine and a dollop of ricotta on top to make it nice-nice. ’tis the season for something warming, so andiamo–let’s go!

ITALIAN-AMERICAN CHOP SUEY

2 cans cannellini beans (small white beans are also fine), rinsed and drained
1/2 pound pasta (I love Sclafani double elbows a.k.a. cellentani)
1 large sweet onion, diced
2 garlic cloves, pressed
1 teaspoon crushed red pepper flakes
1 pound Italian sausage (’round here, I love Longhini)
1 red bell pepper
2 Italian long hot peppers
1 28 oz. can San Marzano tomatoes (Cento is my brand of choice–buy whole ones and crush them between your fingers like the skulls of your enemies, HA HA HA!)
1/2 the 28 oz. can water, 1/4 can red wine
1 8 oz. can tomato sauce (such as Tuttorosso)
1/2 teaspoon Kosher salt
pepper to taste
1 sprig fresh rosemary
a handful of sprigs of fresh thyme
whole milk ricotta to dollop on top of each bowl you serve

In a large pot, saute onion in olive oil with crushed red pepper flakes, rosemary and thyme till onions are golden. Add garlic. Add sausage, breaking up into small pieces as it cooks. *While you’ve got this going, bring a separate pot of water to a boil to cook your pasta.* Add peppers as the sausage is cooking. When sausage is completely cooked, crush each tomato between your fingers and add all the liquid from the can. Fill this can halfway with water and another quarter of the way with red wine. Add to pot along with the small can of tomato sauce, salt and pepper. Simmer 15 minutes or so. Add beans to warm, then add cooked pasta. Serve with a generous spoonful of ricotta and Pecorino Romano, if you like. Fresh parsley is always nice, too.

Found a cure for the colder weather right heah, amici–I promise this! Stay toasty!

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Magic cookie bars are a childhood favorite I’ve never outgrown. Today, I’m sharing them with a fall twist–fresh bits of apple and tart, chewy Craisins.

APPLE CRAISIN MAGIC BARS

¼ cup butter, melted
¾ cup graham cracker crumbs
¾ teaspoon cinnamon
¼ cup chopped dark chocolate (I used Valrhona Guanaja 70%)
¼ cup chopped Valrhona Dulceys (32% blond chocolate)
about ¾ cup flaked coconut—enough to make a generous coconut “snow” layer over the graham crumbs and butter
½ cup chopped pecans
¼ cup Craisins
1 small apple, diced (about 3/4 cup)–I couldn’t find my usual Macouns so I used a Smitten™ and really liked it
a bit more than ½  of a 14 oz. can sweetened condensed milk (SCM)
1 tablespoon bourbon to mix into the SCM (optional)
½ teaspoon vanilla extract to mix into the SCM
sprinkle of cinnamon for the top of the pan (optional)

Butter an 8 x 8″ baking dish. Melt butter, combine with graham cracker crumbs and ¾ teaspoon cinnamon, spread evenly over the bottom of the pan. Cover this layer completely with coconut, then nuts, chocolate(s), Craisins and apples. Sprinkle a bit more cinnamon over the top of the apples if you like. Stir 1 tablespoon of bourbon and 1/2 teaspoon vanilla extract into SCM, then pour evenly over the pan.

Bake 30 minutes at 350 degrees F . Run a knife around the outside of the pan while still warm. Cool. Cut into bars or diamonds. Happy fall and happy Thanksgiving! Enjoy your time with the ones you love and the ones who love you most.

Hope and Balashi

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It’s finally feeling like fall–a perfect time for soupin’ it up in the kitchen, and turning on the oven to roast tomatoes. All that sound good? Lasagna soup might be just what the weatherman ordered! I wonder if cousin Gil Simmons is listening?!

This recipe has all the delicious flavors of lasagna without being overly cheesy. Not that there’s anything wrong with being cheesy (HA HA, please, look who’s talking). But it’s plenty rich and hearty without ricotta or mozzarella. See if you agree!

LASAGNA SOUP

1 pint grape tomatoes
olive oil to coat the bottom of a large roasting pan
1 large sweet onion, sliced
3 cloves garlic, smashed
1/2 teaspoon Kosher salt
1/4 cup vodka
1 pound sausage (patties, or casings removed from links) CT folks, I love Longhini!
1 red bell pepper, diced
5 oz. mushrooms (I used baby bella), sliced
a few sprigs of fresh thyme, if you have it
1 box (32 oz.) chicken stock (my fave is Kitchen Basics)
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup flour
1/2 pound lasagna noodles, broken (note: I found frozen lasagna noodles from Durante’s Pasta of West Haven at Shop Rite in Wallingford–SCORE!)
1 bag (6 oz.) baby spinach
1/3 cup grated Pecorino Romano cheese
fresh basil to garnish (optional), parsley’s always nice, too

Preheat oven to 400 degrees F. Drizzle olive oil to coat 9 x 13″ baking dish. Roll the tomatoes around in the olive oil to coat. Sprinkle with kosher salt. Gently smash the garlic cloves with the side of your knife and add to baking dish. Make sure all the tomatoes are in an even layer. Roast in oven 10 minutes, then shake and put them back in for 10 minutes more. Then shake again and back to the oven 10 more for total of 30 minutes.

Add 1/4 cup vodka after you remove the pan from the oven. Sizzle-sizzle!

Watch the asterisks (*) for where we need to multitask a bit. 🙂

In a stock pot, cook sausage over medium heat, breaking it into small pieces as it cooks. Add pepper, mushrooms and thyme; cook 5-6 minutes. Add tomatoes/onions/garlic/vodka and chicken broth and simmer for 5 minutes. Add broken lasagna noodles, and bring to low boil. *Cook for 10-12 minutes (follow package instructions as a guide) or until the noodles are tender. Add spinach and cook for about a minute while stirring.

*While the noodles are cooking, in a separate smaller saucepan, melt 3 tablespoons butter. Whisk in 1/4 cup flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in milk/cream until it’s smooth and thickened; about 3-5 minutes. Turn off heat and slowly whisk in Romano cheese. Once the mixture is creamy and the cheese has melted, slowly whisk into soup.

Now it’s time to serve. Garnish with basil or parsley and mangia, mangia! Serves four to six people, depending how hungry your people are. 🙂 Reheats very nicely, too.