a collection of tried and true
Heat oil in large skillet (medium high heat). Add sausage and brown 15 minutes. Drain excess oil. Add green pepper, tomatoes, onion, and wine; simmer over low heat, stirring occasionally, 30 minutes. Serve over hot noodles.
Makes 4 – 6 servings.
The New Basics
Heat the oil in a dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.
Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.
Preheat the oven to 350.
Remove the roast and the rack from the dutch oven, and cut the meat into ¼ inch thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.
Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 t. minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer tot he oven, and bake, covered, until the meat falls apart, 1 ½ hours.
Remove the meat and bay leaf from the pot, allow to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.
Serve over hot pasta. Makes 6 portions.
Ellen Bottiny
serves 8
Melt butter, add garlic and mustard. Cool. Dip chicken in butter, then roll in bread crumb mixture. Place in shallow buttered baking dish. Bake at 350 for 1 ¼ hours or until tender.
Baste once or twice with drippings.
How to Cook Everything, Mark Bitman
This is the rib and rub recipe we use.
Mix salt and spices together and rub well into ribs.
Pre-Heat gas grill for 15 minutes. (Only use one burner on medium or low-medium heat)
Place ribs away from heat source (over unlit burner on grill). Temp should be 300 degrees. (hold hand over cooking ribs with little discomfort)
Turn ribs every 30 minutes.
After 2-6 hours, ribs will have lost much of their fat and developed an unquestionably “cooked” look. Just before eating, raise heat to high and brown ribs on both sides. Watch constantly and turn frequently to avoid burning. Browning should take 10 minutes.
We usually bake in a 250 degree oven for many hours first and then put on the grill at the very end.
New Basics
We like this over tortellini but works with any kind of pasta.
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
Kirsten Gail
Cook chicken for 20 minutes. Remove from bone. Thaw broccoli and separate, putting in bottom of casserole. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, curry and spread of top of chicken. Add bread and then cheese. Bake at 350 for 35 minutes.
http://www.smittenkitchen.com
Serves 6 to 8 (more as a first course)
Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
Evie Davis
Salt, pepper and paprika chicken. Brown in 5 T. butter and put in casserole. Sauté mushrooms for 5 minutes in 3 T. butter. Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes. Arrange artichokes over chicken, pour mushroom sherry sauce over chicken. Cover and bake at 350 for 50 – 60 minutes.
Bon Appetit
This is so good. As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.
Cool linguine pasta until al dente. Melt butter with oil in large skillet over low heat. Add garlic until fragrant, approximately 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes. Stir in clams and all but 1 T. of parsley. Simmer until just heated through, 1 minute. Season sauce with salt and pepper.
Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley. Serve immediately.
This is the lasagna my Mom has always made. Of course it is the best. I like it because it is dry… I don’t like soupy lasagna.
Preheat oven to 375. Brown meat slowly. Add next 5 ingredients, simmer uncovered for 30 minutes, stirring. Cook noodles in large amount of water according to package directions. Drain and rinse noodles. Combine rest of ingredients, except mozzarella. Layer lasagna as follows: Noodles, ½ of cheese mixture, ½ of mozzarella and then ½ of sauce. Repeat order for second layer. Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated. Let stand for 10 minutes before serving
Eat On Edgecliff 