Happy Birthday, to me!

Well, yesterday at least.

As much as I adore going out to eat (which I did plenty of during my little vacation home), cooking one of my favorite things for my own birthday sounded just as satisfying, so that’s exactly what I did. Few things please me more than big ol’ bowl of pasta with really really good sauce, and that’s what this is.  One of the best damn bolognese I’ve ever tasted (if I do say so myself).

This sauce is called Sunday Bolognese because it’s an all day, hover-over-your-stove affair. Once you kick things into gear, you better be ready to stir the sauce every 20 minutes for over 3 hours, and that doesn’t include the 90 minutes of prep and pre-cooking before that. To some, that’s a horrible way to spend your birthday. To me, it was perfect. I coddled and loved this sauce into perfection, and was so proud to present it in front of 6 guests at a lovely dinner outside on our patio, it was like a birthday gift to myself. Thick and velvety and just so layered with flavor and texture,  it’s just damn good.

Serve it with some great garlic bread and if you’re really lucky, finish with some fabulous birthday hummingbird cake. (I was very, very lucky).

—

Sunday Bolognese

My version of bolognese is based on Lidia Bastianich’s two Sunday bolognese – combining her two varieties ricetta tradizionale and ricetta antica – made with broth and milk respectively. I use part milk and part broth with a heavy tomato-paste base and some canned tomatoes to get a nice balance of richness and flavor.  Also, this recipe makes a ton of sauce, but all you have to do is refrigerate it, scrape off the fat, and freeze it for future use. Deeeeeelish!

Makes 3 quarts sauce, well suited for 2-3 lbs of pasta.

Based on the recipe from Lidia’s Family Table.

Ingredients

• 2 lbs ground beef
• 2 lbs ground pork
• 2 cups dry red wine
• 6 oz. pancetta, chopped
• 5 large garlic cloves
• 2 Tbsp. olive oil
• 2 medium onions, peeled and quartered
• 2 celery stalks, chopped
• 1 carrot, peeled, chopped
• 1 tsp. kosher salt
• 6 Tbsp. tomato paste
• 6 cups whole milk, divided, warmed
• ½ tsp. freshly grated nutmeg
• 2 large dry bay leaves
• 2 cups crushed tomatoes
• 2 cups low-sodium beef broth, warmed
• 1 tsp. freshly ground black pepper
• 2 lbs. rigatoni pasta, cooked

Directions

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Post tags: favorite, italian, meat, pasta

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Long time, no post! Sorry bout that, folks – took some time to get my new life organized but hey! Lease is signed, moving truck is packed, and I’m almost ready to go. One last dinner at home first, though.

I’ve never been a huge fan of spring. It’s my least favorite season, mostly due to the rain, mud, flip-flopping weather, and return of allergy season. The one saving grace is that the best produce of the season is finally en route, gardens everywhere finally start blooming, and better yet, summer is almost here!

This is my favorite summer dinner and I made it a little early to celebrate my new job with my family. The orzo salad is a bit fussy and has lots of side steps (plus it’s best made a day in advance), and the chicken is also best marinated for at least a day, so the whole meal is something you really can’t just throw together, but it’s so worth the wait.

Tangy feta and and sun-dried tomatoes tossed with crunchy arugula and pine nuts (plus orzo), this side dish is so refreshing and summery, plus open to any interpretation or additions, it really is my favorite side dish of the season. And although I am usually a complete Arthur Bryants devotee, making a special BBQ sauce for a special dinner can be fun, and I’ve always loved this tangy and sweet version from Giada deLaurentiis. Reduced balsamic vinegar is one of the best things on the planet, so incorporating it into BBQ sauce… well… it’s just plain awesome.

I love these living herb plants you can get everywhere now.

Not to endorse products…. but… accept no substitutes.

Spring spread.

Champagne to celebrate, brownie for dessert.

—

Orzo Salad with Feta and Arugula

Based on the recipe from Giada deLaurentiis.

This salad is best served the next day after it’s had to time to thoroughly chill and marinate, so try making it a day in advance if you can!

Serves 6-8

Ingredients

• 1 pound orzo pasta
• 5 ounces feta cheese, crumbles or block (crumbled)
• 3 cups arugula (about 3 ounces), destemmed, rinsed, and dried
• 1/3 cup pine nuts
• 20 basil leaves, washed and julienned
• 8 ounces chopped sun-dried tomatoes packed in oil, drained and oil reserved
• 2 tablespoons lemon juice
• Non-stick cooking spray
• Extra virgin olive oil
• Salt & pepper

Directions

1. Spray a large jelly roll pan or cookie sheet with edges with non-stick spray and set aside.
2. Bring a large pot of water to boil. Salt well and add a glug or two of olive oil to the water to prevent the orzo from clumping. Add the orzo and cook until al dente, about 4-5 minutes.
3. Drain the orzo very well and spread out onto the jelly roll pan to cool. Drizzle a few tablespoons of the reserved sun-dried tomato oil and toss with the orzo.
4. While the orzo cools, prepare everything else. Heat a small sauté pan over medium-high heat and add the pine nuts. Shake them around in the pan for about 60-90 seconds until fragrant and toasted. Remove from the heat.
5. In the largest bowl you have, add the arugula, feta, basil, sun-dried tomatoes, pine nuts, and lemon juice. Add a small pinch of salt and about 20 turns of fresh cracked pepper from your pepper mill (or about 1 teaspoon).
6. Once the orzo has cooled completely, add to the bowl and toss everything together really well. Taste for seasoning and add more lemon juice, salt, and pepper as needed.
7. Chill thoroughly (preferably overnight), toss with more olive oil and lemon juice, and enjoy with barbecued chicken.

–

Balsamic BBQ Chicken

Based on the recipe from Giada deLaurentiis.

For me, charcoal grilling BBQ chicken is the only way to go, but I’ve given instructions on how to do it in the oven as well.

Makes about 3 cups sauce (plenty for 6 large chicken breasts).

Ingredients

• 2 cups balsamic vinegar
• 1½ cups ketchup
• 2/3 cup light brown sugar
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 large bone-in, skin-on chicken breasts, rinsed and dried

Directions

1. Heat a medium-sized saucepan over medium-high heat. Add all the ingredients except the chicken, and stir well. Bring to a simmer and cook until reduced by a third, about 20 minutes.
2. Let the sauce cool completely. Once it cools, put the chicken in a large dish or bowl and pour about a cup of the sauce over the chicken. Toss well and then cover with cling wrap.
3. Refrigerate and let the chicken marinate for at least 4-5 hours, or overnight if you can. Separate the sauce into two bowls (one will be used to mop raw chicken, the other will be used for cooked).
4. Once you’re ready to cook, prepare your charcoal grill. When the coals are hot enough, add the chicken breast-side down directly over the coals. Using the sauce set aside for raw chicken, brush all the breasts with sauce. Cover with the lid (unvented) and cook 10 minutes.
5. After 10 minutes, turn the chicken (it will be blackened and delicious) and cook the other side directly over the coals another 10 minutes. Every time you turn the chicken, brush with more sauce.
6. Move the chicken off the direct heat and turn over so it’s breast-side down again. Cook 15 minutes (lid-on), flip, and cook another 15 minutes (lid-on).
7. Using a probe thermometer, check the internal temperature of the chicken. It should be at least 155° F, and if it’s not, keep cooking and checking every 5 minutes or so until done.
8. Remove the chicken from the heat and put on a tray. Cover loosely with foil and let rest about 5 minutes. Serve with orzo salad and ice cold beer.
9. Alternatively if you can’t grill, preheat your oven to 375° F and bake the marinated chicken for about 35-40 minutes. Let rest 5 minutes before enjoying.

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Post tags: bbq, chicken, pasta, savory, sidedish, summer

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I love discovering new ingredients to play with. Part of the reason I find cooking so exciting and challenging is that there is an endless ocean of cuisine, recipes, ingredients, and food out there to sail though, and although sometimes the waters are choppy, it’s always a fun adventure.

I tried bison meat for the first time recently via it being on sale at my local grocer, and I was amazed by the taste. It really wasn’t gamey as I had expected it to be, but had a very rich, meaty flavor with a great natural earthiness to it. And then I found out it has half the calories and 1/8 the fat as normal beef, plus it’s always free-range. I was in love.

So pondering what to do with a pound of ground bison… meatballs naturally popped into my head. Spaghetti and meatballs is one of those comfort foods universally loved, like pizza or mac n cheese. So why not take on a classic. The meatballs are unbelievably tender and moist despite using such a naturally lean protein (something I was worried about), and the flavor is classically garlicky with parmesan.  My recipe for simple tomato sauce is one of those great things that you can make with pantry staples and it barely takes any time or attention. Plus it always tastes better than the jarred stuff – I guarandamntee it.

Panko.

Meatballs!

Peeking inside!

The mother of all canned tomatoes.

Bay leaf saying hello.

Marinara hot tub.

Spaghetti and meatballs!

Perfect pair.

That’s-a yummy meatball!

—

Spaghetti and Meatballs

Makes 21 meatballs and about 6 cups sauce.

This obviously makes enough to feed an army, but I always make a full recipe because meatballs freeze extremely well. All you have to do is let them thaw in the fridge a few hours before you want to use them and then heat them up in some sauce like you normally would. Also, if you’re not keen on bison meat, feel free to use a 50/50 mix of ground pork and beef, or white meat, like turkey and chicken. One warning about turkey and chicken – they’re extremely lean so adding a glug or two of olive oil to your mix is a good idea so they’re not rock hard.

Ingredients

For the meatballs:

• 1 lb. ground bison meat
• ½ cup freshly grated parmesan cheese
• ¼ cup milk
• 1 cup panko (Japanese bread crumbs)
• ½ medium yellow onion, finely chopped
• 3 cloves garlic, minced
• ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
• 1/8 teaspoon ground thyme
• 1 large egg, beaten
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the sauce:

• 1 28-ounce can whole plum tomatoes (preferably San Marzano if you can find them)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1/8 teaspoon red pepper flakes
• 1 bay leaf
• 1 dash dried thyme
• salt and pepper, to taste
• Balsamic vinegar (optional)

Assembly:

• 1 lb dried spaghetti
• Grated parmesan

Directions

1.) Make the meatballs. Preheat your oven to 350° F with the rack set in the center. Line a large baking sheet with parchment paper and set aside.

2.) In a small mixing bowl, combine the panko and milk and let sit for 5 minutes. In a large mixing bowl, combine the rest of the meatball ingredients and add the panko/milk mixture. Mix gently with your hands until just barely combined, overmixing will toughen the meatballs. Form into 1-inch meatballs and set on prepared baking sheet.

3.) Bake 20-25 minutes, turning halfway through cooking time, until cooked through and browned, or until an internal thermometer reads 155° F. Set the meatballs aside while you prepare the sauce.

4.) Get the pasta ready. Bring a large pot of water to boil and salt very well (it should taste like a mouthful of ocean water). Cook the spaghetti while you make the sauce. Strain and keep a towel over the pasta so it stays hot while everything finishes.

5.) Make the sauce. In the bowl of a food processor, mince the garlic cloves in a few short pulses. Remove the garlic and set aside. Add the entire can of tomatoes with their juices. Pulse a few times until almost completely pureed, but not liquid.

6.) In a large skillet heat the olive oil over medium-high heat. Add the garlic and saute until fragrant, about 1 minute. Add the red pepper flakes, thyme, bay leaf, and pour in the tomatoes. Season to taste and cook covered for about 10 minutes until slightly reduced. Add a splash of balsamic vinegar at the end if you like the flavor.

7.) Add the meatballs to the sauce a few minutes before serving so they heat through. Once ready, remove the bay leaf and ladle sauce and meatballs over hot spaghetti. Sprinkle more parmesan and chopped parsley over the top and serve with a nice green salad and good red wine.

© Jessica J. for jonesing for..., 2010. | Permalink | 4 comments | Add to del.icio.us
Post tags: meat, pasta, savory, tomato

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One of the things I miss most about living near my family is Sunday dinner.  When I was living at home, it was always something I looked forward to, and it was my weekly chance to show off a little and make something extra scrumptious and more time-consuming than any other weeknight meal.

This is one of the most thumbed, stained recipes in my Ina Garten cookbook, and for good reason.  It’s a really simple dish – just the classic pan-fried pounded chicken with lemon-butter sauce.  I just love a lemon beurre blanc and Ina’s is so fantastic, I don’t change much and it’s one of the easiest ways to learn how to work with acid and butter.

One of the other great things about the recipe is that it halves or multiplies very easily, so you can make this for 2 or 4 or 8 easily every time. I like serving a nice pasta tossed simply with good olive oil and herbs on the side, but you can also serve rice or just a fresh salad too.

Chicken Piccata

Based on the recipe by Ina Garten from Barefoot Contessa at Home.

Serves 4.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• salt
• freshly ground black pepper
• 2 large eggs
• 1 TBL water
• 1½ cups Italian seasoned dry bread crumbs
• Extra virgin olive oil
• 4 TBL unsalted butter
• 1/3 cup freshly squeezed lemon juice (from 2 lemons, halves reserved)
• ½ cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley, for serving

Directions

1.) Preheat oven to 400° F. Line a sheet pan with parchment paper.

2.) Place each chicken breast between 2 sheets of parchment paper or cling wrap and pound out to ¼-inch thick. Sprinkle both sides with salt and pepper.

3.) Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a shallow dish, beat the egg and ½ tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Dredge all the breasts before you start to pan fry them.

4.) Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Wait until they are all fried and then place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

5.) For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.

6.) Take the pan off the heat, and then add the remaining 3 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and top with a slice of lemon and a sprinkling of fresh parsley. Serve with pasta with fresh herbs and a nice green salad.

© Jessica J. for jonesing for..., 2009. | Permalink | No comment | Add to del.icio.us
Post tags: chicken, lemon, pasta

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Fall flavors are back with a vengeance! Well, not so much a vengeance as a delicate “ahem” with this dish. I made this for Valentine’s Day last year when my former roommate Beth and I had a fun single-gals dinner and drinks night. Beth was in town this past weekend and somehow this lasagna got brought up in conversation, and I haven’t been able to get it out of my head since (thanks, Beth!). Thankfully the flavors are über-autumnal and since I’m a big fan lately of making a dinner on Sunday I can literally eat all week, this fit the bill perfectly.

This lasagna is deliciously deceiving. You hear lasagna and you think mountains of cheese, meat, pasta, sauce, etc. But this vegetarian version is actually pretty light and delicate (well, as delicate as lasagna can be) and not that bad calorie-wise. Sweet and savory butternut squash puree and basil béchamel is layered with yummy fresh pasta sheets and mozzarella cheese to balance it out. I think it’s best served with a nice bitter salad, like endive or raddichio, dressed simply with good balsamic vinegar and extra virgin olive oil.

Butternut Squash Lasagna

Loosely based on Giada deLaurentis’s recipe.

Makes 8 servings

Ingredients

• 1 (1½ to 2lb) butternut squash, split in half and deseeded
• Kosher salt and freshly ground black pepper
• ½ cup water
• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 3 cups 2% milk
• Pinch freshly grated nutmeg
• ¾ cup (loosely packed) fresh basil leaves
• 3-4 very large fresh lasagna sheets (I get the Cucina Fresca kind from Whole Foods but if you can’t find fresh lasagna sheets, just use 12 no-boil sheets)
• 2 ½ cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

1.) Preheat the oven to 375° F with rack in center of the oven.

2.) Line a baking sheet with parchment paper. Salt and pepper the flesh of the squash and lay seasoned-side down on the baking sheet. Pour ½ cup water around the squash and roast 45-60 minutes until soft and easily pierced with a paring knife. Let cool slightly. Scoop out the flesh and add to the bowl of a food processor, giving it a quick whiz to smooth it out.  Feel free to add some milk or water to get it smooth. Taste for seasoning. Transfer to a bowl and rinse out the food processor.

3.) Meanwhile, in a heavy medium-sized saucepan, melt the butter over medium heat. Add the flour and whisk 1 minute until it smells toasty and nutty. Slowly pour in the milk, whisking as you do so, to combine.

4.) Bring the milk to a low boil over medium-high heat, then reduce heat and simmer until the sauce thickens and coats the back of a wooden spoon, about 5 minutes. Whisk in the nutmeg and then take off the burner.

5.) Add the basil to the bowl of your food processor and pulse until finely minced. Transfer about half the sauce to the food processor and pulse until well combined and smooth. Pour the basil sauce back into the original pot and stir to combine. Season to taste with salt and pepper.

6.) Lightly butter or spray a 13×9 baking dish and spread ¾ cup of the sauce on the bottom. Arrange lasagna noodles (fresh or dry) to cover as much as possible, then spread 1/3 of the squash puree over the noodles (an off-set spatula does this marvelously since the puree is kind of hard to spread over the noodles). Sprinkle ½ cup of the mozzarella over the puree, then drizzle another ½ cup of the sauce. Repeat 3 more times.

7.) Tightly cover the baking dish with aluminum foil and bake 40 minutes (warning, your kitchen will begin to smell too amazing for words towards the end).

8.) Remove the foil and sprinkle the remaining cup of mozzarella and Parmesan cheese over the top, then bake an additional 15 minutes until that awesome, amazing bubbly crispy crust happens.

9.) Let stand 15 minutes before cutting and serving.

Note: This can easily be made in advance and then frozen for future use. Just add the mozzarella and Parmesan you would normally add at the end before you freeze it.

© Jessica J. for jonesing for..., 2009. | Permalink | 2 comments | Add to del.icio.us
Post tags: autumn, cheese, pasta, savory, squash

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