Pasta Bolognese #2

I posted a quick version of this sauce a while back but when I have the time this is the version I make. I make mine with ground turkey instead of beef for health reasons but you could use just about any ground meat you like. This sauce needs 3 hours of cooking time which is why I need the good part of a day to make it.

2 large onions, peeled, halved and cut into thirds
3 large ribs of celery, cut into 2 inch chunks
4 large carrots, peeled and cut into 2 inch chunks
5 cloves of garlic, peeled
extra virgin olive oil
salt and pepper
2 pounds ground turkey
1 8 oz can tomato paste
1 28 oz can of san marzano tomatoes
2 teaspoons fresh thyme leaves
2 bay leaves
6 large basil leaves, minced
1 small handful fresh italian parsley leaves, minced
1 bottle of red wine(pick a bottle you like to drink)
water

Place the onions, celery and garlic in a food processor and pulse until you have a coarse paste. Remove the paste from the processor bowl and repeat with the carrots. Pour enough olive oil into the bottom of a large pot to coat and heat over medium/high heat. Add the veggies, season well with salt and pepper, and cook, stirring occasionally, for 20 minutes. The water from the veggies will be evaporated and they will have begun to brown. Don't skimp on this step, the browned veggies are the flavor in the sauce. Add the ground turkey,break apart and let it brown with the veggies for another 20 minutes. Add more salt and pepper to the pot. Place the tomato paste and the san marzano tomatoes in the food processor. Pulse until the tomatoes are pureed. Add the tomato mixture to the meat and veggies. Cook for 4 minutes and add the entire bottle of red wine. Adjust the salt and pepper again if necessary. Cook until the wine has reduced by half. Add enough water to the pot until it covers the meat by 1 inch. Reduce the heat to simmer. Add the thyme and bay leaves As the sauce continues to cook you will have to keep adding water, 2-3 cups at a time. The sauce will cook for 3 1/2 hours with you adjusting the water and stirring as needed. In the last 30 minutes of cooking, heat the water for the pasta and add the basil and parsley to the sauce. Season the water well with salt. It should taste like sea water. Cook the pasta until it is al dente. Add some of the sauce to a large skillet. Drain the pasta well and add it and 1/2 a cup of cooking water to the skillet. Cook over high heat to combine. Season with parmesan cheese and serve.

Chocolate Buttermilk Cake with Chocolate Ganache

Christopher turns 23 on Monday and our nephew John-Paul turns 24 on Sunday. This calls for a cake and it has to be chocolate. I found a new cake recipe that I wanted to try but I was not happy with the 3 sticks of butter it called for. So I waved my magic wand and came up with this. The result was a fudgey cake with a moist, tender texture.

Cook's Notes-After I frosted the cake with the whipped ganache I decided not to add the 2nd layer of unwhipped ganache. I ran out of time that afternoon and couldn't get it done. Afterwards we thought that the cake was good just as it was. It didn't need the extra coat of chocolate.

1 cup butter(2 sticks) softened
2 1/4 cups sugar
1/2 cup unsweetened applesauce
3/4 cup buttermilk
3/4 cup unsweetened cocoa powder
3/4 cup hot water
1 teaspoon baking soda
1 tablespoon vanilla extract
3 cups cake flour, sifted
4 eggs

Preheat oven to 350. Spray 2 9 inch round cake pans with baking spray. In a large mixing bowl with a mixer beat the butter and sugar until light and fluffy. In a small bowl mix together the hot water and the cocoa powder. Add the buttermilk to the cocoa paste,mix well,and set aside. Add the eggs to the butter,sugar mixture one at a time, beating well after each addition. Add the vanilla and applesauce. In a separate bowl combine the flour and the baking soda. Add half of the flour to the large bowl and beat with the mixer. Add the cocoa/buttermilk mixture and the rest of the flour. Mix well, scraping down the sides of the bowl. Divide the batter evenly among the 2 pans. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes. Turn out onto a wire rack and continue to cool. Frost with chocolate ganache below.

Chocolate Ganache

3 cups heavy cream
2 pounds good quality semi-sweet chocolate bars, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

In a small saucepan over medium/high heat, bring cream to a full boil. Add the chocolate and swirl the pan to completely cover it with cream. Slowly whisk the mixture until smooth. Add the corn syrup and salt. Stir until combined. Transfer half to a clean bowl of an electric mixer. Let it cool completely. Set aside the remaining. Using the mixer with a whisk attachment,whip the ganache on medium/high speed for 5-7 minutes or until it holds a soft peak.

To Assemble
Trim the tops of each cake layer to make them level. Spread some of the whipped ganache onto the top of the bottom layer. Lay the second layer on top and frost the top and sides. Refrigerate for 30 minutes. Transfer the cake to a wire rack over a rimmed baking sheet. Pour the reserved ganache over the top of cake, letting it run down the sides. If necessary, use an off-set spatula to gently move the ganache over the top and sides. Refrigerate until set and ready to serve. Cover and store leftovers in the refrigerator.

Stuffed Poblanos

We're having Mexican food tonight. I'm serving my shredded chicken tacos with these stuffed chilies. Mexican food doesn't have to be a million calories and heavy to taste authentic. Here's my version of a lighter chili relleno.

Serves 6-8

4 poblano chilies, halved lengthwise with ribs and seeds removed but stem left intact
1 cup cooked rice
1 cup frozen corn or 1 15 oz can of black beans that have been drained and rinsed
1 large onion, diced
3 cloves of garlic, minced
6 oz chorizo(I use a soy based product to make it lighter)
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
1 15 oz can of fire roasted tomatoes
1/3 cup fire roasted bell peppers
1/2 cup diced red onion
2 whole garlic cloves
4 tablespoons chili powder
2 tablespoon smoked paprika
1/2 teaspoon chipotle chili powder
1 teaspoon dried mexican sage
salt and pepper
olive oil
1 cup low-fat

shredded cheese

Preheat the oven to 425. Spray an oblong baking pan with cooking spray. Coat the bottom of a skillet with the oil. Heat the pan over medium/high heat and saute the onions and garlic. Add the chorizo and cook through. Add the corn, tomato, 8 oz can of tomato sauce, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1/4 teaspoon chipotle chili powder, 1/2 teaspoon mexican sage, salt and pepper. Cook until all is heated through and remove from the heat. In a food processor put the remaining can of tomato sauce, fire roasted tomatoes, red onion, garlic cloves, roasted red pepppers, salt and pepper, and the remaining spices. Process until you have a smooth sauce. Pour the sauce into the baking dish, Fill each poblano half with some of the rice filling. Nestle the chilies into the sauce in the baking dish. Top each half with some of the cheese. Cover the dish with foil and bake covered for 45 minutes. Remove the foil and bake 10-15 minutes more until the cheese has browned and the sauce has thickened slightly. Let cool 10 minutes before serving.

Flat Bread with Caramelized Onions and Prosciutto

I can't serve soup without some kind of bread to wash it down. The inspiration for this bread came from a recipe I had years ago that used caramelized onions, creme freshe and puff pastry. I misplaced that recipe year ago but never forgot the taste. So this is my take on that long lost recipe with my own twist added. The result is a combination of tangy, sweet,salty and crispy.

1 ball pizza dough(if your dough has been in the frig, set out at room temp for 20 minutes before using)
2 medium onions,thinly sliced
1 tablespoon sugar
olive oil
salt and pepper
1/3 cup light sour cream
8 oz goat cheese
1/4 cup fig jam
4 slices prosciutto ham, torn into thin strips

Coat the bottom of a skillet with 2 tablespoons oil. Add the onions, sugar, salt and pepper. Get the pan hot over medium/ high heat. Stir the onions to coat with the oil. Lower the heat to medium/low, cover and let the onions cook until they become a dark brown in color. Lift the lid and stir occasionally. This will take up to 20 minutes. Remove from heat and set aside. Preheat the oven to 450. Lightly spray a cookie sheet with cooking spray. Spread the dough out onto the cookie sheet. It may not go all the way to the edges of your pan so just free-form it into a rectangular shape. Place the goat cheese and sour cream in a food processor and process until the two are well combined. It will look like thick sour cream. Spread a thin layer of the cheese mixture onto the dough leaving a 1 inch border. Spoon dollaps of fig spread over the cheese. Lay the onions on next. Finish with the strips of prosciutto. Bake for 20-25 miutes. Cut into squares and serve.

Roasted Butternut Squash Soup

Today's weather is winter's last gasp. We are having one heck of a winter rain storm. Soup seemed like the appropriate meal for tonight. This is a very easy recipe. The most time consuming step is the peeling and slicing of the butternut squash. I recommend a very sharp knife for this. If you don't have the time or inclination to peel and dice a squash, take a little help from the store and use packaged squash that comes all ready diced.

5-6 cups dice butternut squash(1 extremely large squash or 2 medium)
2 large onions, diced
6-8 cups chicken stock
3 cloves garlic, minced
salt and pepper
1 teaspoon dried thyme
1 cup fat-free half and half
olive oil

Preheat the oven to 400. Peel the squash with a vegetable peeler. Slice the squash in half and scoop out seeds. Cut the squash into equal pieces and lay on a rimmed cookie sheet. Drizzle with oil and season with salt and pepper. Gently toss with your hands to coat each piece. Spread out into an even layer on the cookie sheet and bake for 45 mins to 1 hour or until the squash is browned and a knife inserted into a piece goes in easily. Remove from oven. Coat the bottom of an 8 quart stock pot with oil. Add the onions and garlic and cook over medium/high heat until softenend. Add the roaseted squash and the chicken stock. Add the salt, pepper and thyme. Bring to a boil, turn the heat down to simmer and let cook covered for 45 minutes. Using a hand-held blender or standing blender, puree the soup until smooth. Return to the pot,add the half and half, adjust seasoning and serve.

Romesco Sauce

I order the Romesco every time I eat at our favorite Spanish restaurant. It is a thick spread that can be served on bread, used as a dip or used as a topping for meat or fish. Tonight I served it with sauted fish. You can even toss oven roasted potatoes with it just as they come out of the oven for a different potato dish.

2 slices of white bread or soft wheat bread
1/4 cup roasted red bell peppers
1 15 oz can of fire roasted tomatoes, drained
2 cloves of garlic
1/3 cup of slivered almonds
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika
salt and pepper

Place the bread,garlic and almonds in a food processor. Process until finely ground. Place in a dry skillet and toast over medium/high heat. Stirring continuously, don't leave the skillet unattended as this will toast up fast. Pour the crumbs back into the food processor with the tomatoes, vinegar, cayenne, paprika, bell peppers, salt and pepper. Turn on the processor and as it is running, drizzle in the olive oil. Stop half way through to scrape down the sides of the bowl. Continue to process until all is well combined. Serve at room temp or chilled.

Chicken in Caper Sauce

Cutting a chicken breast horizontally and pounding it thinly makes for a quick meal. The chicken cooks quickly but retains its moisture.

Serves 4

4 boneless, skinless chicken breasts
salt and pepper
1/2 cup flour
2 tablespoons olive oil
3 tablespoons butter or margarine
2 tablespoons white wine vinegar
2 tablespoons capers plus 1 tablespoon of caper brine
1/2 cup chicken stock
2 tablespoons fresh parsley leaves

Slice each breast horizontally. Place a piece of plastic wrap over the top of each breast piece and pound until thin. Sprinkle salt and pepper on both sides of each piece of chicken. Dredge each piece in flour, dusting off each piece until only a light coating remains. Heat 1 tablespoon each of oil and butter in a large skillet over high heat. When pan is hot lay 3-4 pieces in the skillet and cook on both sides until golden. Remove the pieces and put in a warm oven. Repeat with the remaining pieces, adding another 1 tablespoon each of oil and butter, until all are cooked. Add the vinegar and chicken stock to the pan. Reduce heat to medium and add the capers and brine. Add the last tablespoon of butter, adjust seasoning and add the parsley. Place 2 slices of chicken on each plate and spoon some of the sauce over the top.
Serve.

Corned Beef Hash

I think the best part of the corned beef dinner is the hash I make with the leftovers. Hash was my husband's request. My mom never made it when we were growing up. Over the years my recipe has refined itself to a simple dish of corned beef, potatoes, onions and peppers. I like to serve it with sunny-side up eggs.

Serves 4-6

1 onion, diced
1 red bell pepper, seeded and diced
3 cups of chopped corned beef
2 cups potatoes, peeled,cubed, and boiled
2 tablespoons grainy mustard
1 tablespoon worchestershire sauce
salt and pepper
1 tablespoon olive oil
1 tablespoon butter or margarine
3 tablespoons minced parsley

In a large skillet, heat the oil and butter over medium/high heat. Add the onion and bell pepper. Let the veggies cook down for about 2-3 minutes. Season with salt and pepper. Add the potatoes and continue to cook, stirring occasionally, until the veggies begin to brown. Add the corned beef, worchestershire sauce and mustard. Stir to coat. Continue to cook until the meat has developed a crust. Top finished hash with parsley. Serve with sunny-side eggs.

Hummingbird Cake

Hummingbird cake is not something I had ever experienced before.This cake is an old time southern favorite. My friend, Janet, is celebrating her birthday this weekend and I wanted to surprise her with something a little different. The cake was a big hit! I will definitely be making this one again soon.

Cook's notes- If you don't want to hassle with a layered cake, just pour the batter into an oblong baking pan instead and cut the frosting recipe in half.

Serves 10-12

3 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon cinnamon
3 eggs
1 stick melted butter
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 8 oz can of crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas
Cream Cheese Frosting

Preheat the oven to 350. Spray 2 9 inch cake pans with baking spray. In a large bowl stir the first 5 ingredients until combined. Add the butter,buttermilk,vanilla, and pineapple. Mix with a mixer until just combined. Fold in the bananas and the pecans. Divide the batter evenly between the 2 pans and bake for 25-30 minutes. Let cool 10 minutes before removing the cakes from the pans. Let cool completely on a rack before frosting.

Cream Cheese Frosting

1 1/2 cups heavy whipping cream, whipped to stiff peaks
1 8 oz brick of softened cream cheese
1 8 oz container mascarpone cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla

Beat the cream cheese and mascarpone cheese with the powdered sugar and vanilla until well combined. Fold in the whipped cream. Frost the cake and place it in the frig until ready to serve.

Cooked Carrots

I also cook the carrots for my corned beef independently as well. This way, I can control how firm or soft I want my carrots to be and they don't taste over cooked.

Serves 6

6 large carrots, peeled and cut into 3rds
water
2 tablespoons butter or margarine
1 tablespoon of fresh dill, diced
salt and pepper

Place the carrots into a sauce pan and add water until the carrots are just covered. Season the water with salt and pepper. Bring the carrots to a boil over medium/high heat. Cook until a knife inserted into a carrot goes in easily. This should take about 20-25 minutes. Drain off the water and return to heat. Cook until most of the water has evaporated(this will take just a few seconds. Add the butter and dill. Adjust salt and pepper if necessary and serve.

Sauted Cabbage

I was never a big fan of boiled cabbage. So I do mine separately. It retains a slight crunch and has much better flavor.

Serves 8
1 large cabbage
1 onion diced
4 slices of bacon cut into small pieces
2 green apples cut, cored and cubed
2 tablespoons cider vinegar
2 tablespoons water
salt and pepper


Cut the cabbage in half and remove the stem and some of the outer leaves. Turn it over, cut side down. Slice the cabbage into thin shreds. In a large sauce pan add the bacon and cook until it just begins to turn crispy. Pour off all but 1 tablespoon of the drippings and add the onions and apples. Saute over medium/high heat for 3 minutes. Add the cabbage, salt and pepper. Turn the heat down to medium/low, cover and let cook for about 5-7 minutes until cabbage just wilts. Add the water and the vinegar. Cook on high with the lid off until most of the liquid has evaporated. Serve.

Corned Beef

March just wouldn't be the same without a corned beef dinner. It usually goes on special during the month of March at my grocery store so it is great on a budget as well as being a family favorite. I use a pressure cooker to make my corned beef but you could do about the same in a crock pot. I serve mine with sauted cabbage and cooked carrots.
Serves 6-8

1 3-4 pound brisket(raw corned beef)
2 large onions
beef stock
seasoning packet(you'll find it in the package with the meat)

Spray the inside of the pressure cooker or crock pot insert with cooking spray. Slice the onions and lay them on the bottom of your crock pot or pressure cooker. Place the meat on top. Sprinkle the contents of the spice packet over the meat. Pour enough stock to cover the meat. If using the crock pot, cover and cook on low for about 8-10 hours. If using the pressure cooker, secure the lid and place it on the stove with the burner turned up to high. Place the regulator on the top. When the regulator starts to rock, turn the heat down to medium/high. This will take several minutes so be patient. Start your timer when the regulator begins to rock and cook the meat for 45 minutes. Remove the entire cooker from the heat to the sink. Run cold water over the cover until the lock releases. Open carefully and place the meat onto a serving platter. Cover with foil and let sit for about 10 minutes. Toss out the cooking liquid.Slice and serve.

French Country Cake with Strawberries

I love this cake for a number of reasons. It's perfect for cooks on the go because it is a cinch to make. The recipe makes 2 cakes at one time so there's always one to freeze for when you need dessert but have no time to make one. It ships very well. I'm sending the extra one to my daughter for her birthday minus the strawberries and whipped cream. Lastly, it's downright delicious. Who could ask for anything more?

Serves 8-10(per 9 inch cake)

2 sticks of softened butter
2 1/4 cups sugar
4 extra large eggs
1 cup sour cream
1 teaspoon orange zest
1 teaspoon vanilla extract
2 1/2 cups flour
1/3 cup cornstarch
2 teaspoon baking soda

Filling(per cake)
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350. Spray 2 9 inch round cake pans with baking spray. In a large bowl with a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Add the zest, vanilla and sour cream. Scrap down the sides of the bowl. Add the baking soda, cornstarch and flour. Turn the mixer down low and mix until just incorporated. Divide the batter evenly between the 2 pans. Bake for 40-45 minutes until a toothpick inserted into the center of one cake comes out clean. Let the cakes cool in the pans for 30 minutes. Then remove them from the pans and continue to let them cool on a wire rack until room temperature. Wrap one cake and freeze(it will last up to 6 months). Meanwhile whip the cream, sugar and vanilla until stiff peaks form. Slice the other cake in half horizontally. Place the bottom half onto a serving platter. Spread 2/3's of the whipped cream onto the cake. Scatter sliced strawberries over the whipped cream. Top with the remaining half of the cake. Spoon the rest of the whipped cream onto the top and arrange a few more strawberries over the whipped cream for decoration. Slice into wedges and serve.