Ragu alla Bolognese

The comfort of a bowl of rich tomato sauce and pasta is hard to beat. Pasta is hands down my favorite comfort food and a great tomato sauce comes in at a close second. I am always trying new recipes to match the dreamy, thick and luscious sauces in Italy. When it gets colder, I especially love a great bolognese and this recipe is hands down the best I have ever made at home. I wish I could take credit for this amazing sauce, but it is from one of my favorite cook books Cristina's Tuscan Table. If you love rustic and authentic Italian, buy this book. As for the sauce, you could eat a bowl of it all on its lonesome with some toasted bread. I chose to serve it over fresh linguine, but you could also use it in a lasagna, or serve over soft polenta. Any of those options will be delicious.

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Enjoy!
xo
Erin

Tomato Soup

Everyone needs an easy tomato soup recipe for comforting nights in and easy lunches to go. I knew it was the perfect opportunity to make my basic recipe after I hauled back a large sourdough home from San Francisco. Yep, I was that person. And I am so glad I did because it made amazing grilled cheese to go with my soup. I call this recipe basic as it has no real surprises to it, but that does not take away from how delicious it is. Unlike many tomato soups with heavy cream, I have added half and half. It gives you that hint of creaminess, without all the guilt. A tip for your grilled cheese is to use a panini press, but if you do not have one, a plate and a kettle full of water pressing down on each sandwich will do just as well. I have eaten this meal three times already, my sourdough is almost gone and I know I should have made more tomato soup to freeze. Best thing is, this is so easy to make I might just repeat it tomorrow.

Tomato Soup
Forks & Amusement 2011
serves 6-8

3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
salt and pepper
3 cloves of garlic, chopped
crushed red pepper to taste (optional if you like a bit of heat)
2-48oz cans diced tomatoes
2 1/2 cups chicken stock
1/2 cup half and half
5 large basil leaves, chopped

Place a large pot on the stove over medium heat. Add the oil and once hot add the onion and carrot. Sprinkle with salt and pepper and sweat until onions are translucent and carrots soften, about 10 minutes. Add the garlic and crushed red pepper, stir and cook for 1 minute. Add in the tomatoes with their juices and the chicken stock. Season with salt and pepper generously and bring to a boil. Turn down heat and simmer for 15 minutes. Turn off heat and allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not, place small amounts of the soup in a blender and puree to desired consistency (I like a little chunky, but go as smooth as you like it). **Be careful not to overfill blender and to let the soup cool a bit. Otherwise you will have tomato soup all over your kitchen, trust me I did it** Return soup back to pot once it has all been pureed.

Warm soup up if needed, add in the half and half and 3/4 of the basil. Taste and adjust seasoning. Serve warm with a bit more basil sprinkled on top.

Enjoy!
xo
Erin

Crispy Chicken with Lemon Vinaigrette

I have not been a great cook lately. My creativity has been shot and I have been tucking into staples that I have already posted. Nothing wrong with that, but I have been keeping all of you hungry for more! This chicken recipe is one of my favorite dinners and I have made it a lot over the last month. Now that the weather is colder, I could not be more excited to start cooking soup and one-pot meals that I hope to share with you soon. If you have anything to spark my cooking, I would love to hear from you! 

Crispy Chicken with Lemon Vinaigrette

Serves 4

4 chicken breasts (about 2 lbs.) pounded to 1/2-inch thick between two pieces of parchment or wax paper

1/4 cup flour

2 eggs beaten lightly

2 cups panko bread crumbs (or any other breadcrumbs)

Salt and pepper

Crushed red pepper (optional)

1 Tbsp. butter

1 shallot, minced (garlic is a good sub if you have it)

1 tablespoon Dijon mustard

Juice of 1 lemon (about 1/4 cup)

1 Tbsp. plus 1/4 cup extra virgin olive oil divided

6 cups mixed greens

1 cup chopped tomatoes (I like grape or Campari)

Set up three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the second and the breadcrumbs in the third. Season all the plates with salt and pepper, add crushed rep pepper to the breadcrumbs if you like some heat.

Using tongs or your hands, dredge both sides of one of the chicken breasts in the flour to coat, shaking off the excess. Place in the egg and coat both sides, then place in the breadcrumbs and coat well on both sides. Press down and even use your hands to fill in any holes. Place on platter. Repeat with each chicken breast and place in fridge for 15 minutes up to an hour.

Warm the oven. Place a large skillet over medium heat and add the butter and 1 tablespoon of olive oil. Heat the pan until the butter just starts to turn brown. Place chicken in the pan, do not overcrowd, you can do it in batches. Cook on both sides until crisp and cooked through, about 10 minutes. Place in the oven to keep warm and repeat with remaining chicken.

Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top.

To serve, toss the salad to coat with the vinaigrette. Place a chicken breast on each plate and mound the salad on top. Serve immediately.

Hash Brown Casserole

You have most likely enjoyed this delicious brunch treat sometime, someplace. Maybe your grandmother always made it for Christmas morning or it was a side at the last shower you attended. If you have not had it or a version of it, you are missing out. Not usually a casserole girl, I tried out a variation of a bunch of hash brown recipes for breakfast with a large crowd. What I thought would just be a crowd pleaser ended up the star of the show and completely devoured in no time flat. The dish is rich, easy to prepare and has some pretty classic casserole ingredients. It will never make my "health food" tags, but I enjoyed every last bite. I served it with scrambled eggs and fruit salad. The only drawback of the breakfast was there were no leftovers. Might have to make a mini version this weekend.

Hash Brown Casserole
Forks & Amusement 2011
serves 12 (you can half the recipe and use a small dish)

2 lbs frozen shredded hash brown potatoes, unthawed
1 10.75 oz can cream of celery soup
3 cups (packed) grated sharp cheddar cheese (about 12 oz)
1 cup sour cream
1 cup finely chopped onion
a few shakes of hot sauce (optional)
1 cup slightly crushed corn flakes

Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl. Transfer to a 13x9x2-inch glass baking dish. Bake until top is slightly golden, about one hour ten minutes. Sprinkle with corn flakes. Bake until golden brown, about 5 minutes.

Enjoy!
xo
Erin

Roasted Vegetable Caprese Salad

Everyone loves a caprese salad and summertime is the perfect time to enjoy it. Fresh tomatoes, basil and creamy mozzarella is a combination that never gets old. I wanted to try a bit of twist on this classic dish by using the grill and some different vegetables. By switching up the flavors a bit, you can give your guests something unexpected and just as delicious as the classic. This is a great start to an al fresco dinner with friends and I promise it will all be eaten right up.




Roasted Vegetable Caprese Salad
Forks & Amusement 2011
serves 4

3 red bell peppers, cut in thick slices, about 2 1/2 inch wide
4 whole yellow squashes, sliced 1/4 inch thick
2 onions, sliced 1/2 inch thick
1/2 lb fresh mozzarella (about 2 large balls), sliced
1/2 cup fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat grill or grill pan to medium heat.

Place the cut vegetables in a dish and toss to coat with olive oil, salt and pepper. Grill vegetables on both sides until tender and beginning to char. About 10 minutes. Note: Depending on thickness, some vegetables might be done before others. Remove when done.

Allow vegetables to cool in the fridge slightly. Arrange vegetables on large platter, tuck in mozzarella to the vegetables and sprinkle with the basil. Drizzle olive oil, vinegar and sprinkle with salt and pepper to taste. Serve at room temperature.

Enjoy!
xoxo
Erin

Orzo Salad with Oranges and Red Wine Vinaigrette

Orzo has become my summer obsession and it has become a bit of a problem. Mostly because I run out of it right when I want to make it again. I have resorted to buying it in bulk so I never am without it. The best part about orzo is that you can add pretty much anything to it. Leftover anything, chopped up, tossed with orzo, trust me it works. I had posted a similar recipe to this with these lamb burgers, but wanted to give you a more precise recipe. Citrus in summer is classic and refreshing. Paired with the tartness of this vinaigrette, some crisp celery, and the zing of red onion it equals a great side to any barbecue. Best part is that you can get great oranges year round, so feel free to punch up your winter with this salad.

Orzo Salad with Oranges and Red Wine Vinaigrette
Forks & Amusement 2011
serves 10-12

4 cups orzo
4 tablespoons Dijon mustard
4 garlic cloves, finely minced
1/2 cup red wine vinegar
2 tablespoons honey
1/2 cup olive oil
salt and pepper
5 oranges, cut rind completely off and cut into segments, reserving any extra juice (squeeze membranes)
1 small red onion, thinly sliced
6 celery stalks, chopped

Fill a large pot with water and bring to a boil. Cook orzo to package instructions, drain and set aside.

In a large bowl, add the Dijon, garlic, red wine vinegar, and honey. Whisk to combine. Slowly stream in the olive oil while whisking and combine all the ingredients. Add salt and pepper to taste.

Add oranges and juice to the bowl, along with the onion and celery. Toss in the vinaigrette. Add the orzo and toss everything well to coat. Taste and adjust for seasoning. Serve at room temperature.

Make Ahead: Can be made up to 2 days before serving. Toss often and taste to adjust for salt and pepper.

Enjoy!
xo
Erin

Lazy Texas Brisket with Homemade BBQ Sauce

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.

Enjoy!
xo
Erin

Strawberry Glazed Cupcakes

I love shortcuts, especially when it comes to desserts. Since I not much of a baker, anything that can make it easier and fool-proof is great. But, I certainly would never want to take any short cuts that would sacrifice the taste. When I saw this recipe from Giada, I could taste the sweet glaze and was loving the short ingredient list. Glazing is something we usually see on donuts, but may I say that it works just as well these fluffy, incredibly moist cakes. Plus, the pink color and sheen is so pretty and light. In this cupcake-crazy world, it is fun to switch it up and try a new topping. I promise you will love the outcome.

Mascarpone Cupcakes with Strawberry Glaze
Giada's Kitchen by Giada Delaurentiis
makes 48 mini cupcakes or 24 regular sized

8 oz. mascarpone cheese, at room temperature (in dairy case by the cream cheese and ricotta)
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Line 4 mini muffin tins or 2 regular muffin tins with paper liners.

In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes for mini, 23-25 minutes for regular sized. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.

Meanwhile, puree the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry puree and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Enjoy!
xo
Erin

Kale with Feta & Peppers

In an effort to mix up the usual vegetables around here, I bought kale for the first time. It sat in the fridge and stared and me for a few days as I tried to figure out what to do with it. After a long day and a glass of wine, I figured it was time to get after it. The entire recipe came from items I had on hand and although I can say kale is not best tasting vegetable on the planet, it certainly makes up for it by being super nutritious. Cook kale much like you do spinach if you have a favorite recipe. Since I like greens to have tons of flavor I added a lot of spice, but I included substitutes in case you prefer it mild.

Kale with Feta & Peppers
Forks & Amusement 2011
makes 4 sides

1 1/2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches kale, stems cut out, roughly chopped, washed, patted dry
salt and pepper
2 pickled cherry peppers, deseeded and sliced (use roasted red peppers if you don't like the heat)
1/3 cup crumbled feta

In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook 30 seconds, until fragrant (do not burn!). Add the kale and cook, stirring and turning the leaves every minute or so, until cooked down and tender, about 10 minutes. Add salt and pepper to taste and the peppers. Toss to combine and heated through. Transfer to a serving bowl and sprinkle the feta on top.

Enjoy!
xo
Erin

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella

In an effort to keep things light in the house, I have been working on a turkey burger recipe since the weather warmed up. Turkey burgers can be unbelievably bland. If you have had one bursting with flavor in a restaurant, there is no doubt they have added some calorie laden ingredients to do so. I put together some simple ingredients to spice it up and decided to try grilling some avocados. Which by the way, are officially my new favorite way to prepare them. You could really use any cheese you like, but the smoked  mozzarella gives the turkey a bit more heft and some more of that BBQ flavor. I served it bun less because I forgot to get them, but feel free to pile it up on a whole wheat bun to keep it healthy.

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella
Forks & Amusement 2011
serves 4

1/4 cup light mayonnaise
1/4 cup bread crumbs
4 cloves minced garlic
2 tablespoon Dijon mustard
hot sauce to taste
3 scallions, trimmed and chopped
salt and pepper to taste
1 1/2 lb ground turkey (I like to get half white and half dark if available)
1 avocado quartered and peeled
1/2 red onion sliced
olive oil
4 slices smoked mozzarella
8 hearts of romaine lettuce leaves

Heat grill or grill pan to medium high.

In a bowl, combine the first 5 ingredients. Add salt and pepper to taste. Be generous! Add the turkey and mix to combine well.

Brush avocado and onion with olive oil and season with salt and pepper.

Grill burgers until cooked through on both sides, about 15 minutes depending on grill. Place mozzarella slices on top for last 5 minutes.

While the burgers cook, grill the avocado and onion slices on all sides until they are tender and have deep grill marks.

Serve each burger on 2 lettuce leafs, top with an avocado quarter and a slice of onion.

Enjoy!
xo
Erin

Watermelon Granita

Watermelon has to be the best summer treat. All on its lonesome, it is the best dessert when eaten outside, bitten straight from the rind, and running down your cheek. And though that works great for me, sometimes you need a bit more refinement when it comes to a sweet treat for guests. When I saw this 3 ingredient dessert recipe, I knew I had found my new summer entertaining dessert. This Italian ice treat is fruit, sugar, and lime juice. It is such a great way to use that giant watermelon that made its way into your cart and now has still not been eaten days later. Serve it in a beautiful glass dish and you will wow your guests with flavor and refreshment. Maybe drizzle a shot of vodka on top to make it an adult slushy. It would also be perfect served in paper cones to the little ones. Plus, you can make it up to 3 days before and store until ready. You have got to love the make ahead.






Watermelon Granita
Bon Appetit June 2011
serves 6

4 cups (1 3/4 lb) cubed seedless watermelon
1/2 cup sugar
1 Tbsp. fresh lime juice

Puree all the ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze* mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Do Ahead: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

*Note: As soon as you put your base in the freezer, SET A TIMER FOR 60 MINUTES. If you do not do this, you will forget, resulting in a solid block that's tough to scrape.

Enjoy!
xo
Erin

Roasted Chicken with Prosciutto, Provolone, & Spinach

Some of the best recipes come from quick tips or ideas from friends. There are endless possibilities on what to make for dinner, yet we have all felt stumped when trying to come up with the next menu. When people share something that they have made and loved, I try to take note and attempt it at home. Which is exactly what I tried to do with this recipe and it was delicious. You can make this chicken a million different ways and utilize what you might already have in your fridge. The cheese options are endless, any vegetable would most likely work, and instead of prosciutto, try salami or pepperoni. Yet another way to change up your chicken routine and it's delicious.

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional if you like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.

Enjoy!
xo
Erin