Fast almost Bolognese

I'm so sorry for not posting more over the summer (Its still summer here in SE Texas and will be for at least another month).  Between early summer travels and excursions and an unplanned gallbladder surgery I've just been too busy or too sick to post. But....

I'm back and this recipe was so good my wife asked that I make it instead of my usual marinara and use pappardelle noodles more often too.  I can do that.  

This recipe starts out sorta similar to your usual Bolognese sauce but with a few changes to shorten cooking time that usually includes a VERY LONG SIMMER.  It does fall under the category of stupid easy as there are no complicated techniques required.  Too finely grate the veggies in this I use a Cuisinart Mini-prep food processor.  To get that simmered all day taste I add a tablespoon of Better Than Bouillion beef flavor.  End result is total cooking time cut from several hours to under two including the prep.

Also new to my cooking repertoire for tomato sauce making is using Passata, an Italian (plum) tomato that is perfectly pureed and seedless.  It is sold in 24 oz glass bottles and so much tastier than the canned variety usually found on the shelves at your local groc.

I didn't have spaghetti and too busy to run to the store at school dismissal time (hate that traffic) so I opted for the pappardelle. 

Almost Bolognese

• 1 sweet onion finely minced
• 1/2 c finely minced carrot
• 2-3 T olive oil
• 2 t minced garlic
• 20 oz ground beef (I use the Waygu ground beef from Costco) 
• 2 t oregano
• 2 t basil
• 1 T tomato paste
• 1 C dry wine (I used a Pinot Grigio but a red would work too)
• 1 T beef Better than Bouillion
• 1 24oz bottle Passata
• salt and pepper to taste

In large stock pot over medium heat add enough olive oil to cover bottom of pan.  Add herbs, carrot and onion and sauté until soft.  Add garlic and cook one minute longer. Move veggies to sides of the pot, crumble in the ground beef.  Cook until browned well.  Check seasoning at this point and add salt and pepper to taste.

When the beef is browned add tomato paste and Bullion.  Stir in well and cook until you can smell the tomato (about 1-2 minutes).  Add wine and simmer until it is reduced to a syrup (about 3-4 minutes).  Add passata and stir in until full incorporated.  

If towards end of simmer time if sauce is too watery add a little more tomato paste, if too thick for your liking add a bit of wine or water to thin.

Simmer sauce 45 minutes to an hour, stirring occasionally.  Serve with your favorite spaghetti or pappardelle pasta.

2 lives for 10 lemons...limoncello time baby!

So what does one do with a single tree producing such copious amounts of lemons? You can only stuff so many up a chickens butt for tasty roast chicken. No, you need something that uses great quantities of lemons. Being a frugal (cheap if you will) person I hate to toss anything away. Lemon Zest has so many uses, but face it that only addresses part of the lemon.

The answer my friend lies in Limoncello that Italian liqueur, digestif and a host of other names you want to call it. Unbelievably easy to make, time consuming but not difficult at all. And is uses a bunch of lemons. To make it more fun have someone over and make it a party. I had my old college pal Ruth666 over so she could help me use up the bounty and just have some fun in general.

Limoncello

• Zest of 10 lemons
• 4 c vodka

Use a tightly sealing jar and add the zest and vodka too it. Put in a cool dark place for 4 days. I use the floor of a hall closet for this step.

• 3 1/2 c water
• 2 1/2 c sugar

On the 5th day combine water and sugar in large pan, over high heat bring to a boil stirring until sugar is dissolved. Cook 5 minutes. Remove from heat and cool to room temperature. Add the vodka to the simple syrup in a tightly sealed jar and refrigerate 1 day.

On the 6th day pour the limoncello through a cheese cloth line strainer or sieve. Gather the cheese cloth and squeeze out as much liquid as you can. Toss out the zest solids and soiled cloth. Using fresh cheese cloth reline the strainer. Pour the limoncello through for the second time, discarding the cloth when done. It is very important to do the second straining through the cheese cloth if you are to have a clear limoncello at the end.

Zesting is about the longest and most time consuming part of the process.

End result is a bowl of nekkid lemons.

Zest and Vodka waiting for the final step.

Now what does one do with a dozen nekkid lemons? Can't toss 'em you make lemonade!

Simple Lemonade

• Juice of 10 lemons approx 2 cups
• 2 c sugar
• 6 c water

Add sugar and water to a large sauce pan. Stir until dissolved and bring to a boil. Cook 1 minute. Remove from heat and add lemon juice. Cover and cool to room temperature.

For a less acid lemonade add the juice when the syrup comes to a boil add the juice and bring back to a boil for one minute.

*variation, add 6-8 quarter sized coins of fresh sliced ginger for a Ginger Lemonade before bringing the syrup to a boil. Remove the coins after lemonade has cooled before serving.

Serve chilled over ice.

Puff Pastry enrobed Lemon Cheesecake

 

This is a spinoff the Cherry Cream Cheese Pie dessert I've written about here in the past.  Think a nice lemony cheesecake layer with a bit of tart curd swirled into it.  My wife declared it the best thing I've invented in a while. I have to agree.

I swear there are times I think I live in a grocery store horror movie.  Can you imagine a store not carrying lemon curd?  Easy fix either use Ina Garten's lemon curd recipe or your own, just have it at room temp when you are ready to pipe it onto the cheesecake filling.  If you are lazy, as I am at times, you can substitute lemon pie filling for the lemon curd.  Its just a bit sweeter than the lemon curds usually are.

Puff Pastry Enrobed Lemon Cheesecake

• 1 sheet frozen puff pasty (thawed)
• 1 8 oz package room temperature Cream Cheese
• zest of one lemon
• Juice of 1/2 lemon (about 2 tablespoons)
• Pinch of salt
• 1/2 c powdered sugar
• 1 egg (plus an extra for making an egg wash)
• 1 C lemon curd or lemon pie filling
• 2t turbinado sugar

Preheat oven to 425f.

In mixing bowl add cream cheese, zest, lemon juice, salt, powdered sugar and egg.  Beat until well incorporated and fluffy (about 3-4 minutes).

On floured cutting board place the puff pastry sheet and carefully unfold.  Lightly roll out until it is about 12" square.  Carefully move to a pie plate and gently tuck into the dish.  There will be corner hanging out, that is expected and planned.

Pour in the prepared cheesecake filling.  Fill the lemon curd into a piping bag or plastic "baggie" and pipe the curd onto the cheesecake layer in parallel lines.  With tooth pick swirl the curd around the cheesecake layer.

                                                 

Fold the flaps of puff pastry gently over the cheesecake layers.  Do not submerge, let the pastry just float on the cheesecake layer.

Make an egg wash with an egg and a tablespoon of water.  Brush the egg wash over the exposed pastry.  Sprinkle with turbinado sugar.

Place pie plate on a baking sheet and place in the preheated oven.  Bake 25-30 minutes until puffed and golden brown.  Place on wire rack to cool.  Serve room temperature.

Butterscotch Blondie Pots

 

My family are vultures.  This warm treat was so popular that they disappeared before I could get a pic of  them garnished with Vanilla Bean ice cream.  Its so meltingly good!  Its butterscotch taken to a new level.

One of things I recently gave a try is vanilla bean paste.  Its been around a few years and is seen on a lot of baking shows.  It's a game changer.  Much more intense vanilla flavor than the traditional extract.

Butterscotch Blondie Pots

1 C all purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup packed brown sugar

1/3 c melted and cooled butter

1 T vanilla bean paste (or extract)

2/3 c butterscotch chips

Preheat oven to 350f.  Take 6, 1 cup ramekins and spray with butter flavor nonstick spray.

Put flour, baking powder and baking soda in a sifter.  Sift into a bowl and set aside.

In stand mixer add brown sugar, salt and the cooled butter.  Beat on medium until light and fluffy.

Mix in vanilla bean paste until just incorporated.

With mixer on low gently fold in the flour a bit at a time until its all incorporated.  Fold in Butter scotch chips. 

Divide batter evenly into the ramekins.  Place on a baking sheet and bake 18-22 minutes until edges are starting to brown and the center is just set but still wiggly.  

When done place on a cooling rack and cool to room temp.  Garnish with a scoop of vanilla bean ice cream and enjoy!

NOTE left overs can be wrapped in plastic wrap until ready to use.  Simply remove the plastic wrap and zap in microwave oven 15-20 seconds to warm.  Serve as described above.

Gingerbread Bundt Cake

 

This cake was a surprise hit on the dessert table on Christmas Day.  If you love gingerbread you will enjoy this Bundt cake that has all the flavors of gingerbread men in a light fluffy bundt cake form.  This is a really easy recipe, the most time consuming chore is mincing up candied ginger until you get 3/4 cup.

As with all bundt pans, including the non-stick variety you really need to grease and flour the pan well so the cake releases easily when inverted on a cake plate or platter.  I use H*E*B brand baking spray that really gets into evert nook and cranny so I get a good clean release.  Look for similar in your favorite groc in the baking aisle. 

Gingerbread Bundt Cake

Ingredients

• ·         ½ C butter, room temperature
• ·         4 oz cream cheese, room temperature
• ·         1 ½ C packed light brown sugar
• ·         2 large eggs, room temperature
• ·         1 t vanilla extract
• ·         ½ C Molasses
• ·         3 t ground ginger
• ·         2 t ground cinnamon
• ·         ½ t fresh ground nutmeg
• ·         1 t baking powder
• ·         ½ t baking soda
• ·         1 C milk
• ·         ¾ C minced candied ginger
• ·         Zest and juice of 1 lemon
• ·         2 C powdered sugar

 Preheat oven to 350F.  Grease and flour a 10-inch bundt pan.

In a small bowl add flour, spices, baking powder and baking soda, whisk lightly to combine.  Set aside.

In stand mixer add butter, cream cheese, brown sugar, molasses and vanilla extract.  Beat on medium speed and cream until light and fluffy, about 5 minutes.  Add eggs one at a time and beat until incorporated.

To the creamed mixture turn mixer to low and add in small batches add milk and flour mixture alternatively until just combined. Do not over mix.  Fold in ½ cup of minced candied ginger.

Place prepared bundt pan on baking sheet. Spoon in batter.  Run a spatula through the batter to remove any air pockets.  Bake in a preheated oven for 50-60 minutes until toothpick inserted in center comes out clean.

Transfer to wire rack and cool for 10 minutes.  Invert it on cake plate and cool completely to room temperature.

In a small mixing bowl add powdered sugar, lemon zest and ½ the lemon juice.  IF it’s too thick add remaining lemon juice and stir until you have a thick yet pourable glaze Drizzle glaze over the cake and add remaining minced candied ginger to the glaze as garnish.

Copper Cookware is the ultimate

 

There are a multitude of metals used for making strong, lasting cookware.  None however, in my not so humble opinion, are as elegant looking as copper cookware.  The brilliant sheen is something to behold in your pantry or on display as some folks like to do.  Add in its superior cooking heat conduction it  becomes the ultimate in daily cookware.

With copper it pays to know your lining.  Pure copper interiors are sugar and whipping egg whites only, as elemental copper is toxic.  Sugar as in candy, jam and jelly making doesn't release copper into the final product for reasons I don't quite understand.  The other linings, tin, silver and stainless steel all have their advantages and disadvantages.

The most common lining used over the centuries is tin lining.  The tin is susceptible to scratching and discoloration quite easily so you need to use wooden tool so as to not scratch it.  Tin melts at a very low temperature, 450F! Therefore it isn't really useful for searing and other high heat applications such as a broiler.  Even with care the tin lining does wear in time and you need to get it retinned.  It isn;t cheap and thankfully I haven't needed to get it tone on the few tin lined pieces I have.  IF you have a piece in need of retinning, there is Rocky Mountain Retinning that is recommended by Mauviel and Ruffoni copper cookware manufacturers.  I clean my tin lined pieces with a soft sponge to  minimize damaging the surfaces.

Silver is another lining used in copper cookware.  It does hold up better than tin in high heat cooking situations.  It discolors easily but can be removed with a liquid silver cleaner (not polish as it would remove some of the silver).  I don't have a source to repair silver as I don't have any that have that lining.  Silver is a good heat conductor so it will be an excellent lining for years to come.

Stainless steel lined pots and pans have the best of both worlds.  Excellent heat ductivity and the durability of stainless steel.  The bulk of my pieces have this lining.  It was recommended by the sales staff at E.Dehillerin in Paris where I bought several pieces for my collection eons ago. It is really a long lasting and cleans easily, can use any tool in it and cleans beautifully with sponge and scotch bright pad.

 Exterior maintenance can be a chore and there are many ways to do it.  First for slight discoloration a lemon dipped in salt  and rubbed on the surface will remove light stains and tarnishes on the exterior.  For more intense discoloration and dulling of the finish I'd highly recommend Wights Copper Cream.  Its super easy to use and requires little to no "elbow grease" to remove even the toughest discoloration.

A short caution for you.  IF you find copper in the stores make sure it is not just a copper plated exterior or bottom like you find on Revere ware.  Not knocking the Revere ware as I had a set eons ago when I got my first apartment, its a thin stainless steel that does well in most cases, its just that its very thin and prone to hot spots that cause scorching.  

As a final sidebar I do have several pieces of 35 year old Calphalon Commercial cookware.  They have many of the same properties as copper for heat distribution and durability.  I even have a couple of cast iron that I use on rare occasions...its problem is it is slow to heat and regulate and a pain to maintain and keep it seasoned.

Whatever your cookware of choice, use it and make something fabulous.

Cabernet Sauvignon Cranberry Sauce

 

This is a holiday staple at my house, think cranberry sauce with a hint of Sangria on the pallet.  I usually go through a couple of batches a year, more so now than before as I have a smoker and I do a turkey breast a month more or less. 

Use a drinkable Cabernet Sauvignon in this recipe. I get the little black box kind that holds 300ML (about 16 ounces) and have some remaining for making a nice red wine reduction sauce to go with a steak...but that's a post for another time.  

This recipe falls under the category of stupid easy as if you can boil water, you can make this. A good heavy pan, copper if you got it, will help keep this from scorching during the simmer period.

I use sterilized jars to store the sauce in.  I refrigerate as I don't do the hot water bath.  Stored in the good old fridge this will last up to 6 months...as if we don't go through it all before the 6 months are up.

Cabernet Sauvignon Cranberry Sauce

• 1, 12 ounce bag fresh or frozen cranberries 
• 1 cup cabernet sauvignon
• 1 cup sugar
• zest and juice of one orange
• pinch of salt

In heavy bottom pan add all the ingredients.  Over medium heat bring to boil and reduce to simmer.  Simmer 15 minutes until the berry's pop and it is thick and syrupy.  Immediately pour into sterilized glass jars.  Cool on counter until the lids ping and the sauce is nearly room temperature.  Store in refrigerator  up to 6 months.