Throwdown! A Quest for the Perfect Spaghetti and Meatballs

Spaghetti and Meatballs. Such an unassuming yet classic Italian dish. And who doesn’t love it? Everyone seems to have their own recipe – not only for the sauce, but for the type of pasta they prefer and of course the meatball is the key ingredient that makes or breaks the dish – at least in my opinion. I was never too fussy about sauce in the past, but as I’ve grown in my culinary tastes and techniques (and the influence of my Italian boyfriend), I’ve come to like a simple tomato sauce made with nothing but tomato and basil and garlic and a dash of olive oil, salt and pepper. As far as pasta goes, I’m pretty open minded, but when it comes to meatballs – it either needs to be classic spaghetti or a rotini pasta, something with an edge or ridges that hold the sauce.

Now here comes the tricky part: the perfect meatball. I have had some of the most delicious meatballs in my life and some that more resembled old sponges than the delightfully bouncy and rich texture I think a humble meatball deserves. Not to mention the flavor – a bland meatball is about as pleasing as a piece of cardboard. It’s all about the ingredients that go inside that make it or break it.

So the other night I decided to go on a quest for the perfect Spaghetti and Meatballs recipe and after carefully researching my options, dug up a recipe by Bobby Flay, another by Molly Wizenberg, and another from my Williams and Sonoma cookbook “Comfort Food” (which I am cooking my way through this Winter so expect quite a few comforting recipes on my blog in the next few months!)

I analyzed each recipe with a fine tooth comb; and they were all similar but different enough to be unique and have a flavor of their own. Two used pork and veal and beef for the meatballs, one used just ground beef and pork. One called for a cup of finely ground Parmesan cheese, two fresh grated cheese. Molly cooked her meatballs in the sauce, Bobby fried his in a pan and then finished cooking them in the sauce, and Williams-Sonoma baked their meatballs in the oven first and finished them in the sauce. The sauces were varyingly different versions of a Marinara, one used red wine and a bay leaf, one used only tomatoes, butter, onions and salt and the other used a small cubano chile for some extra kick.

After comparing all my options, I created my own version (based on what I thought would work for me in terms of flavor and what I had on hand!) I have posted links to the original recipes at the end of my post if you’d like to check them out for yourself, but mine takes the ingredients from three brilliant chefs/authors/culinary legends and makes the perfect Spaghetti and Meatballs recipe. Mission complete!

San Marzano Tomato and Basil Sauce

1 can Tuttorosso Crushed Tomatoes and Basil
2-3 tbsp olive oil
2 tbsp crushed garlic (or 2 cloves, minced)
1 tsp dried oregano (Spices and Tease gourmet brand is the best!)
1 tsp. Kosher or Sea salt
¼ tsp. Fresh ground pepper

Meatballs

1 lb. ground beef
1 lb. ground pork
½ c. panko breadcrumbs
¼ c. milk
½ c. finely grated Parmesan cheese
2 large eggs
2 tbsp olive oil
2 cloves garlic, minced (2 tbsp)
¼ c. finely chopped fresh Italian parsley
½ tsp. Gourmet Garlic and Parsley Salt
½ tsp. Kosher or Sea salt
¼ tsp. Fresh ground pepper

1 16 oz. container of Fresh Direct San Marzano Tomato and Basil Marinara Sauce with 1 tbsp Italian tomato paste stirred in (For those of you with no access to Fresh Direct sauces, simply make the homemade San Marzano sauce and cook the meatballs in that sauce when simmering)

1 lb. pasta (of your choice)

MEATBALLS

Measure 2 tbsp of olive oil and sauté minced garlic in a pan for about 1 minute until soft and lightly golden (not to high of a heat or the garlic will burn). Remove from the heat and let the garlic cool.

In the meantime, mix the breadcrumbs with the milk and let stand 10 minutes until moistened.

At the same time, put the Fresh Direct San Marzano sauce in a Dutch oven over low heat to start warming for the meatballs later on.

Chop fresh parsley, measure garlic and parmesan cheese.

In a separate mixing bowl, whisk together the eggs, garlic and parsley, cheese, salt and pepper until combined.

Add the beef and pork to the egg mixture and gently mix until ingredients are combined, slowly mix in the breadcrumbs to the meat mixture using a claw-like gesture with your hands. Do not overmix. Chill in the refrigerator for up to an hour (at least 15-20 minutes).

After the meat mixture has chilled, roll the meatballs into golfball size balls (should make about 20 meatballs) and arrange on a pan.

Heat ½ c. olive oil in a large metal pan over high heat and add the meatballs, frying until golden brown, turning to cook all sides evenly. Drain on a baking sheet lined with paper towels.

Add the meatballs (and any scraped up browned bits from the meatball pan) to the Dutch oven into the Fresh Direct San Marzano sauce and cover. Simmer on low heat for about 20-30 minutes until meatballs are cooked through.

SAUCE

To make the additional tomato and basil marinara sauce, heat 2 tbsp olive oil and sauté garlic over very low heat in a medium sauce pan until slightly golden.

Pour the Tuttorosso Tomato and Basil Crushed tomatoes into the sauce pan, adding the other ingredients (salt and pepper, oregano, basil) and top off sauce with another tbsp of olive oil. Simmer over low heat for about 30 minutes.

When the sauce is done simmering, add to the Dutch oven, mixing with the additional sauce and meatballs and let simmer on low for another 5-10 minutes. While the sauce and meatballs are simmering, cook your pasta in salted boiling water (and a dash of olive oil) until al dente, about 8-10 minutes.

Drain pasta and serve in serving bowls, topped with the meatballs and sauce. Garnish with additional grated parmesan cheese and minced parsley if desired and serve with a bold red wine and some crusty garlic bread (recipe below). Now THIS, indeed, is the most perfect Spaghetti and Meatballs I’ve ever had – Mangia!

Serves 4-6.

GARLIC BREAD

Cut up some Italian bread and add butter and a sprinkle of some garlic and parsley salt. Bake in the oven on 350-400 until toasty and golden brown. Crunchy, garlicky – so good!

ORIGINAL RECIPES

Bobby Flay’s Spaghetti and Meatballs (source: Bobby Flay’s Throwdown cookbook)

Molly Wizenberg’s Spaghetti and Meatballs (source: Bon Appetit Magazine, October 2010)

Williams-Sonoma Spaghetti and Meatballs (source: Comfort Food: Warm and Homey, Rich and Hearty cookbook)

An Everyday, Ordinary Dish – Reinvented

Real Sloppy Joes

Ever since I got my new Williams-Sonoma cookbook, “Comfort Food”
for Christmas, I decided that Winter is a perfect time for staying in and
cooking and pursuing some comfort amidst the freezing and dismal
weather outside. So I’ve decided to cook my way through the book over
the next few months, and found a recipe for Sloppy Joes – a dish I haven’t
had in a looongg time. In fact, I think I’ve only tried them a handful of times
– growing up when my Mom wanted to make a quick dinner but something
tasty and savory.

Sloppy Joes have definitely gotten a bad rap, but this version ups the ante and
puts them back on the map for a delicious quick dish you can make on a weeknight
that’s hearty and spicy and filling. The ingredients are simple and basic: ground
beef, onions, peppers, celery and the sauce is a spicy-sweet tomato sauce that is
tangy and savory and just too good!

Since I wasn’t able to find bottled chili sauce, I made my own by using 3 parts ketchup
to 1 part Chili-Garlic sauce and a small amount of Sriracha sauce (you can find both of
these in an Asian supermarket). I also added a dash of onion salt and a dash of Paula
Deen’s House seasoning and a dash of Tony Chachere’s Creole seasoning to add a little
extra spice and layer of flavors. If you want to make them a bit spicier, throw in a small
amount of chopped green chiles. Also, if you’re using frozen meat and defrosting it, make
sure it’s completely defrosted before cooking, or you’ll need to omit the ¼ c. of water that
the recipe calls for, otherwise the mixture will become too watery.

The key to making a delicious Sloppy Joe is to have a perfect balance between tangy, spicy
and sweet – not too tomatoey and not too sweet like a BBQ sauce. Also, the flavors meld
together as time goes on, so they actually taste better the next day! They are easy to make
and you’ll have leftovers for a few days if you’re eating for one or two. Serve these guys on
toasted buns with some melted cheese and a side of chips or fries. Mmmm-good!

Ingredients

Canola Oil, 1 tbsp
Yellow Onions, 1, diced
Celery, 1 stalk, diced
Green bell pepper, 1, finely diced
Ground Beef, 1.5 lbs
Tomato Sauce, 1 c
Ketchup-style chili sauce, ½ c.
Worcestershire Sauce, 1 tbsp
Dijon Mustard, 1 tbsp
Cider Vinegar, 1 tbsp
Light Brown Sugar, 1 tbsp firmly packed
Kosher Salt, 1 tsp
Fresh ground pepper, ¼ tsp
Sesame-seed or Whole Wheat Sandwich buns, 6 split, toasted

Preparation

In a large frying pan, heat the oil over medium heat. Add the onion, celery, and bell
pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the beef and increase the heat to medium-high. Cook, stirring and breaking up
the beef with a wooden spoon, until it is no longer pink, about 10 minutes.

Stir in ¼ c. water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar,
sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer,
stirring frequently, for about 20 minutes to blend the flavors.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates
and top with the beef mixture, dividing it equally. Cover with the bun tops and serve right away.

Makes 6 sandwiches

The Last Supper: Gutsch’s Linguine

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting tomorrow. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Bacon. Butter. Pasta. Clams. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it.

Gutsch’s Linguine and Clams

Makes 2-4 servings

4-5 slices of bacon, cut ¼” strips
1/8 c. sliced green onions
1 clove garlic, minced
3 tbsp. butter
1 – 6.5 oz can chopped clams (or baby whole clams)
¼ c. sliced black olives
1/8 c. snipped parsley
1/16 tsp. black pepper
6 oz. Linguine

Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.

Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.

Add clams, bacon, olives, parsley and black pepper and stir together.

Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley for garnish.

Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!

**You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.

Italian Frittata Recipe

Potato and Pepper Frittata with Cheese and Bacon

Yes Christmas is over but the cooking is not! As a tradition, I always make breakfast for the family and this year decided to make a delicious recipe for a Potato and Pepper Frittata from my new Williams-Sonoma cookbook Comfort Food: Warm and Homey, Rich and Hearty. Frittata is similar to a French quiche without the crust or a breakfast casserole but cooked in an ovenproof pan on the stove and then finished by broiling in the oven and served directly from the pan. This recipe calls for eggs, roasted red peppers and onions with Parmesan cheese and fresh chopped Rosemary which is a delicious Italian style Frittata. You can also modify it by adding cooked bacon, ham, shredded cheddar, asparagus and shallots or crumbled feta or goat cheese. I changed it up a bit by adding some shredded cheddar cheese and chives to the eggs and served it with a side of bacon and some Almond Butter Christmas Stollen (a German holiday bread). The possibilities are endless because Frittatas are so versatile and easy to make..it’s a simple and hearty breakfast or brunch you can make anytime of the year and deeeelish!!

Ingredients:

Yukon Gold Potatoes, 2 med or large

Olive Oil, 2 tbsp

Yellow Onion, 1/2 c. chopped

Orange or Red bell pepper

Large eggs, 8

Fresh Rosemary, 1 tsp minced

Kosher Salt, 1/4 tsp

Fresh Ground Pepper

Parmesan Cheese, 3 tbsp

Preparation:

Thinly slice the unpeeled potatoes. In an ovenproof frying pan, heat the oil over medium heat.  Add the potatoes and turn to coat with the oil. Cover and cook, stirring occasionally, until almost tender, about 20 minutes. Uncover and stir in the onion. Cook, stirring occasionally, until onion is tender and the potatoes are lightly browned, about 5 minutes.

Meanwhile, preheat the broiler. Place the pepper on a baking sheet and broil, turning occasionally, until blackened on all sides about 12 minutes (you can also do this on a gas stove directly over the flame burner if you prefer). Transfer to a work surface and let cool until easy to handle. Leave the broiler on. Peel off the blackened skin, discard the stem, seeds and ribs; and chop the pepper.

Stir the roasted red pepper into the potato mixture into the frying pan. In a bowl, whisk  together the eggs, rosemary and salt and pepper. Pour the egg mixture into the potato mixture and cook over medium heat until the edges are set. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilt again, until the top is almost set about 4 minutes more.

Sprinkle the top of the frittata with the Parmesan, place under broiler for about 1 minute or until the top is golden brown. Cut into wedges and serve hot, warm or room temperature.

Makes 4-6 servings

Easy Pierogie Casserole

Polish Pierogie Casserole Recipe

This is a yummy Casserole recipe that my family used to make around the holidays. Traditional Pierogies are like Polish or Ukrainian Ravioli, filled with potatoes and cheese, meat and/or Sauerkraut. They are usually made fresh and either boiled or sauteed in butter with onions. This recipe takes the main ingredients (butter, mushrooms, sauerkraut and bacon) and mixes them together with spiral noodles in a casserole dish and then the casserole is baked for a delicious one-pot dish, perfect for Winter! Serve with Kielbasa Polish Sausage or Pork Chops and some Polish Rye bread and butter. Yummo!

Ingredients:

2 onions, chopped
1/4 lb. butter
3-4 oz. cans mushrooms, drained and chopped
6 strips bacon, fried and crumbled
1 lg. can sauerkraut, rinsed well
1 lb. spiral pasta
2 cans Cream of Mushroom soup
1 can condensed milk or 1 c. 2% milk

Preparation:

Boil pasta and drain, fry bacon and crumble. Reserve 2 tbsp of bacon fat and sauté onions in bacon fat and butter. Add mushrooms and sauté 15 mins. Mix all ingredients together, adding soup and milk, pasta, sauerkraut with the sauteed onions and mushrooms, add salt and pepper to taste. Pour into a greased rectangle or round casserole dish, cover with foil. Bake at 375 for 45 mins. Let cool before serving. Enjoy!

Here is another version of this recipe using potatoes, cheese and sour cream. Haven’t tried it yet, but looks delish!

If you’re ever in Upstate New York and in the mood for some fresh, authentic pierogies, check out The Pierogie Guy. They have a variety of unique yummy flavors like Sauerkraut and Mushroom, Garlic Smashed Potato, Cheesy Spinach, Buffalo Chicken, and Potato, Cheddar and Bacon..the list goes on! Read more about them and where to find them in my previous blog post “A Taste of Rochester – Top Picks“.

Spice up Your Night with some Southern Style Taco Soup

Taco Soup

Taco Soup is something I discovered when I lived down South in Atlanta. My friend’s Mom (a great Southern cook from Alabama) made this for us one winter night and it was strangely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes. The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a creamy consistency. Top it off with corn chips, sour cream, jalapenos and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!

Prep Time: 15 mins
Cook Time: 2-6 hours
Makes 12-16 servings

2 lbs ground beef

2 cups diced Sweet Vidalia onion

1 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can black beans

1 (15 1/2-ounce) can dark red kidney beans

1 (15 1/4-ounce) can sweet white kernel baby corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles (Rotel)

2 (4 1/2-ounce) cans diced green chiles

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated sharp cheddar or Mexican blend cheese, for garnish

Sliced Jalapenos, for garnish

1 bunch of Cilantro, chopped, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix,and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.

Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.

Adapted from original recipe from memory and Paula Deen’s recipe on Food Network.

A Fresh Baked Find at Bryant Park Holiday Market

A Winter treat to warm the senses

Last weekend I got an urge to check out the Bryant Park Holiday Market and Ice
Skating Rink to get in the holiday spirit. People were shopping, skating, sipping
hot chocolate and enjoying the scenery as was I (except for the skating part!)
There were rows and rows of holiday gift booths selling jewelry, arts and
crafts, candies, food and other goodies. Lights, skaters, enormous christmas tree,
holiday music, crowds of shoppers and tourists – a typical holiday scene at a popular
main attraction in New York City.

While I was strolling through the maze of shops, I stumbled upon the most delicious
handmade pretzels I’ve had in a long time. I couldn’t help but notice the long line wrapped
around the booths (along with the taunting smell of warm hot pretzels and butter) and
discovered Sigmund Pretzel Shop, artisanal pretzel shop and cafe located in the East
Village in NYC.

They had an adorable tiny booth decked out with delicious hot, soft, fresh baked pretzels
in a variety of flavors: mini truffle cheddar, feta and olive, and mini garlic parsley, and
their traditional mini and large size original pretzel salted with butter. I ordered the mini
truffle cheddar and took a bite of the warm, fat, crusty pretzel covered in melted cheddar
and truffle butter, watched the skaters go by and went to heaven.  I love Christmas in New York.
There’s nothing else like it on earth!

Slow Cooked Goodness on a Chilly Night

Slow Cooked Beef Short Ribs

This is a really easy to make hearty meal for a chilly winter night. All you need are some gorgeous beef short ribs, onions, tomatoes, vinegar and brown sugar and a few other ingredients – throw them all in the slow cooker on low and let this dish stew for about 4-5 hours. Make sure you’re hungry – it’s filling, warm and delicious. Definitely food coma material!

1/3 c. water

¼ c. tomato paste

3 tbsp brown sugar

1 tbsp prepared mustard

2 tsp seasoned salt (Paula Deen’s House Seasoning)

2 tsp cider vinegar

1 tsp Worcestershire sauce

1 tsp beef bouillon granules

1 tsp chopped garlic

1 can Belgian mini baby carrots, drained

2 lbs beef short ribs

1 small tomato, chopped (or 1 small can crushed tomatoes)

1 small onion, chopped

1 tbsp cornstarch

1 tbsp cold water

1 small bag Yukon gold baby potatoes

In a 3 qt. slow cooker, combine the first 10 ingredients. Add the ribs, tomato and onion.
Cover and cook on low for 4.5 hours or until meat is tender.

Cook baby Yukon potatoes in boiling water for approximately 5-10 mins. Drain.
Cut in halves and quarters and add to slow cooker. In a small bowl, combine cornstarch
and cold water until smooth; gradually. Stir into cooking juices. Cover and cook for 10-15
minutes or until thickened.

Serve in big bowls with some crusty French bread and a side salad. Add a glass of bold red
and you’ve got a heartwarming dish to get you through any cold winter night.

An Intimate Gathering: Holiday Dinner Party Menu

Since the holidays are rapidly approaching, I’m planning an intimate dinner party with friends featuring some of my favorite recipes to make a delicious, warming and elegant meal. Filet Mignon with Mushroom and Rosemary Sauce for the entree, Green Chile Macaroni and Cheese as a side, Pear, Arugula and Pancetta as an accompanying winter salad, and rich, decadent Chocolate Mousse for dessert.

Filet Mignon with Mushroom and Rosemary Sauce

Filet Mignon has always been one of my favorites, and it is one of the most elegant cuts of steak, and served medium rare is juicy, tender, and succulent. Top it off with a Mushroom wine sauce, serve it with a Pear, Gorgonzola and Walnut salad with Vinaigrette and a Cheesy Pasta side dish with a kick, and you’ve got an elegant dinner party menu for a small group of friends. I saw this recipe on Giada DeLaurentis’ show Giada at Home, and it caught my eye as the perfect dish for an intimate dinner party with friends around the holidays.

Ingredients

Steaks:

Vegetable oil cooking spray

2 (8-ounce) filet mignon steaks

Kosher or Sea Salt and freshly ground black pepper

3 tablespoons olive oil

Gravy:

2 tablespoons olive oil

2 large or 4 small shallots, minced

2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped

Kosher salt and freshly ground black pepper

1/2 cup dry Marsala wine

1 1/2 cups low-sodium beef broth

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons all-purpose flour

3 tablespoons unsalted butter, at room temperature

Preparation:

Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

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Green Chile Macaroni and Cheese

Macaroni and Cheese is a classic comfort food and every year I go on a search for a new recipe and this one caught my eye. (Bon Appetit magazine Dec 2010 issue). This recipe originates from the popular Seattle restaurant, Roaring Fork by Chef Robert McGrath. It’s made with roasted poblano chile peppers which gives it a nice kick and extra texture and flavor to the cheesy goodness. The recipe calls for macaroni and red onion but I decided to substitute penne for the macaroni and shallots for the onion, and added a teaspoon of smoked paprika, extra cheddar cheese and a few slices of crumbled pancetta on top to dress it up a bit. You can also toss the pasta in a cast iron pan and top it off with some buttery panko bread crumbs and throw it in the oven for 30-40 minutes on 350 degrees for a crunchy delicious topping. It makes 6 appetizer or side-dish servings.

Ingredients:

1 whole fresh poblano chile plus 1/4 c. chopped fresh poblano chiles

1 tbsp corn oil

1/4 c. chopped red bell pepper

1/4 c. chopped red onion (or shallots)

1 garlic clove, minced

4-5 slices of pancetta, diced and cooked

1/2 c. fresh or frozen thawed corn kernels

3/4 c. whipping cream

1 tsp smoked paprika

2 c. fresh cooked macaroni (2/3 c. dried) or penne (or any tubular shaped pasta)

1/2 c. grated hot pepper Monterey Jack cheese

1/2 c. grated cheddar cheese

Topping: Melted butter and Panko bread crumbs, put entire dish in a cast iron pan, top

with buttered crumbs and bake in oven until topping is crunchy and golden

Preparation:

Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag, seal. Let stand 15 mins. Peel, seed, and coarsely chop chile. Transfer to processor, puree until smooth.

Chop the pancetta and cook until crisp in a heavy large saucepan over medium-high heat. Remove bacon and drain on a small plate with paper towels and reserve some of the bacon drippings and add the oil back in to the pan.

Add 1/4 c. chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 mins. Add corn; stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper to taste and top with pancetta crumbles.

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Pear, Arugula and Pancetta Salad

This is one of my favorite winter salads made with peppery arugula, fresh sliced pears, pancetta and a crisp Champagne Vinaigrette. It goes perfect with the steak and pasta and gives a fresh flavor to the meal.

For vinaigrette:

1 tablespoon Champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 tablespoons olive oil

For salad:

2 oz thinly sliced pancetta (4 to 5 slices)

1 tablespoon olive oil

2 firm-ripe pears

4 cups baby arugula or torn larger arugula (1 1/4 lb)

3 oz ricotta salata, thinly shaved with a vegetable peeler

Toasted Walnuts for topping

Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.

Make salad:
 Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.

Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat. Top with a handful of toasted walnuts for some crunchy texture.

Read More: http://www.epicurious.com/recipes/food/views/Pear-Arugula-and-Pancetta-Salad-235734#ixzz16appSya9

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Chocolate Mousse

I can’t think anything else on the planet that I love more than chocolate. Whip up this delicious ingredient with brandy and cream and you’ve got the perfect French dessert – chocolate mousse. Dark and rich, creamy and decadent – it’s the perfect ending for a special dinner party with friends during the holidays. I found this recipe on Molly Wizenberg’s blog, Orangette (she’s one of my favorite Bon Appetit food writers, ever!). This recipe is adapted from the original recipe in Cook’s Illustrated, 2006.

Ingredients:

8 oz. Ghiradelli bittersweet chocolate, 60% cacao, finely chopped

2 Tbsp. Dutch-processed cocoa powder

1 tsp. instant espresso powder

5 Tbsp. water

1 Tbsp. brandy

2 large eggs, separated

1 Tbsp. sugar, divided

1/8 tsp. salt

1 cup plus 2 Tbsp. cold heavy cream

For serving:

Very lightly sweetened whipped cream and chocolate shavings

Combine the chocolate, cocoa powder, espresso powder, water, and whiskey in a medium heatproof bowl. Place over a saucepan filled with 1 inch of gently simmering water, and stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat.

In another medium bowl, combine the egg yolks, 1 ½ teaspoons sugar, and salt. Whisk until the mixture lightens to a pale yellow color and thickens slightly, about 30 seconds. Pour the melted chocolate mixture into the egg mixture, and whisk until combined. Set aside for about 5 minutes, until just warmer than room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy. Add the remaining 1 ½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted. Detach the whisk and bowl from the mixer, and whisk the last few strokes by hand, making sure to scrape up any unbeaten whites from the bottom of the bowl. Using the whisk, stir about ¼ of the beaten egg whites into the chocolate mixture, to lighten it. Then, using a rubber spatula, gently fold in the remaining egg whites until only a few white streaks remain.

In the now-empty mixer bowl, whip the heavy cream at medium speed until it begins to thicken. Increase the speed to high, and whip until soft peaks form when the whisk is lifted. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes – I like to use teacups – or, if you’re feeling casual, mound it up in a single serving bowl. Cover with plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.

For best texture, let the mousse sit at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings.

Makes 6 to 8 servings

Crumbs of wisdom for good Stuffing

Gram’s Sausage Stuffing

This is a recipe handed down from my Grandmother that originated from Betty Crocker’s “New Picture” Cookbook written in 1962. My Mom still makes it every year and it’s a easy, delicious and classic recipe that I’m sure to hand down for years ahead.

Ingredients:

1 c. butter (2 sticks)

¾ c. finely minced onion

12 c. coarse bread, torn into cubes, crusts removed

1 ½ c. chopped celery (stalks and leaves)

1 tbsp. salt

1 tsp. pepper

1 tbsp. poultry seasoning (to taste)

1 can chicken broth

¼ c. hot water

1 lb. pork sausage, browned and crumbled

Preparation:

In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves).

Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly.
Remove the sausage and pour over the large roasting pan full of bread crumbs.

Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.

Add the chicken broth, poultry seasoning, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture).

Cover roasting pan and let sit in the refrigerator over night. The next day, loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan and cook for about 30-45 mins, basting occasionally with poultry juices.

Additional suggested ingredients for the stuffing are adding one of the following: giblets, apples,
oysters, pecans, garden vegetables, mushrooms, and chestnuts.

Makes 3 qts for a 12 lb turkey