Author Archives: Andy

BOLOGNESE SAUCE FROM ESSENTIALS OF ITALIAN COOKING

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  • 1 T. vegetable oil

  • 3 T. butter, plus 1 T. for tossing
    the pasta

  • ½ cup chopped onion

  • 2/3 cup chopped celery

  • 2/3 cup chopped carrot

  • ¾ pound of ground chuck

  • Salt

  • Black pepper

  • 1 cup whole mile

  • Whole nutmeg (or a sprinkle of crushed, dried nutmeg)

  • 1 cup dry white wine

  • 1 ½ cups Italian plum tomatoes, cut up, with their juice

  • 1 ½ pounds of pasta

  • Freshly grated pamrigiano-reggiano cheese

Put oil, butter and chopped onion in the pot and turn on heat to medium.  Cook
and stir onion until transclucent, then add chopped celery and carrot.  Cook for about 2 minutes.  Add ground beef, a large pinch of salt, and a few grindings of pepper.  Crumble the meat with a fork, stir well and cook until the beef is not pink.  Add milk and let simmer, gently stirring until it has bubbled away completely.
Add a tiny grating – about 1/8 t. of nutmeg and stir.  Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients
well.  When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers for three hours.

BOLOGNESE SAUCE BIRMINGHAM CC

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Meat Balls

  • 2 # ground beef

  • 1 t. ground garlic

  • ½ cup chopped onion

  • ½ cup parmesan cheese

  • 2 eggs

  • 1 t. oregano

  • 1 t. toasted fennel
    seed

  • Freshly ground pepper

  • ½ cup bread crumbs

  • ½ cup tomato juice

  • 1 t. Worcestershire sauce

  • Salt to taste.

Mix all ingredients and form into balls.  Bake at 350 degrees
until just cooked through.

Bolognese Sauce

  • 2 # ground beef

  • 1 large chopped onion

  • 1 carrot chopped very
    fine in food processor

  • 2 ribs celery

  • ¼ cup fresh basil chopped

  • ¼ cup fresh parsley chopped

  • ¼ cup garlic chopped

  • 2 t. black pepper

  • 1 t. sea salt

  • 2-27 oz. cans crushed tomatoes

  • ½ cup red wine

  • 1 t. red pepper flakes

  • 1 t. dry oregano

  • 1 cup parmesan

  • ½ cup heavy cream

Saute beef in large pot until browned.  Add garlic, onion,
carrot, celery, basil, parsley and seasonings.
Add just enough flour to make a roux with excess fat.  Cook about five more minutes.  Then add tomatoes and red wine.  Cook about 45 minutes to an hour at a simmer.  At the end add ½ cup of “white wash” (water and flour mixed to make a slightly thick liquid) through a strainer.  Cook about 10 more minutes.  Then add parmesan and cream before serving.

 

BOLOGNESE SAUCE

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  • 1/4 cup extra virgin olive oil

  • 2 medium onions finely chopped

  • 1 carrot finely chopped

  • 4 stalks celery finely chopped

  • 5 cloves garlic sliced

  • 1 # ground veal

  • 1 # ground pork

  • 4 oz pancetta ground

  • 1 8 oz can tomato paste

  • 1 cup milk

  • ½ cup white wine

  • 1 t. fresh thyme leaves

  • Salt and freshly ground pepper

 Heat oil.  Add onions, carrot, celery, and garlic and sweat over medium heat for about 5 minutes until vegetables are translucent.
Add veal, pork and pancetta and brown over high heat, stirring to keep
the meat from sticking together.  Add tomato paste, milk, wine, thyme and 1 cup of water and simmer over medium-low heat for 1 to 1 ½ hours (if ragu becomes too thick, add more water).  Season to taste with salt and pepper.

BLACK OLIVE SPREAD

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  • 1 cup chopped black olives

  • ½ cup chopped onion

  • 1 t. curry

  • 1 t. salt

  • ½ cup mayo

  • 1 ½ cups cheddar cheese grated
  • 1 package of English muffins (or party pumps)

Mix olives, onion, curry, salt, mayo and cheese.  Toast English muffins.  Cut in 1/4s and spread with mix.  Bake for 10 minutes at 400 degrees or broil for 3-5 minutes.

BEET RELISH

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  • 6 roasted beets, about 4 cups grated

  • 2 T. butter

  • ½ t. salt

  • ¼ cup sour cream

  • 3 T. vinegar

  • 2 T. sugar

Peel and rate roasted beets.  Melt butter, vinegar, sugar and salt.  Once melted, add grated beets and bring up heat.  Add sour cream, heat through and
serve warm.  This is a wonderful side dish with chicken, turkey or beef.

BEEF WELLINGTON

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  • One 4-4 1/2 lb. beef tenderloin

  • Pepperidge Farm puff pastry sheets (2)

  • Mushroom Duxelles

  • 1 egg

  • Mushroom Duxelles:

  • 1 lb. finely chopped mushrooms

  • ¼ cup chopped green onion

  • ¼ cup butter

  • ½ t. salt

  • ½ t. marjoram

  • 2 t. flour

  • 2 T. chopped parsley

  • ¼ cup beef broth

  • ½ cup chopped ham (or pancetta)

Sauté mushroom and onions in butter.  Mix in remaining
ingredients.  Place beef on rack in shallow baking pan.  Sprinkle with salt
and pepper.  Bake at 425 degrees for 25 minutes.  Let stand until cool.  Arrange pastry sheets in rectangle large enough to wrap around beef –about 3” longer than beef and 12” to 13” wide.  Press cooled Duxelles into pastry leaving 1”
uncovered on all edges.  Place beef on pastry.  Moisten edges, enclose beef and
press edges firmly together.  Place seam side down on shallow baking pan.  Brush with egg.  Bake 400 degrees for 30 minutes.  Let stand 20 minutes before
slicing.

BEEF TENDERLOIN

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  • 3 – 3 ½ pound beef tenderloin

  • 1/3 cup olive oil

  • 2 sticks unsalted butter

  • 2/3 cup Dijon
    mustard

  • 1 ¼ cup minced shallots

  • 5 cups dry white wine

  • ½ cup fresh tarragon or 2 T. dried tarragon

  • 1/3 cup heavy cream

  • 40 cornichons

 Rub tenderloin with oil.  Season with salt and pepper and roast at 550
degrees for 23 minutes.  Mix mustard and
butter.  In a sauce pan, mix shallots,
wine, and tarragon.  Reduce to one
cup.  Add cream and cornichons.  Reduce heat to low.  Wisk in mustard/butter mix.  Serve over sliced meat.

BEEF STROGANOFF

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  • 2 # boneless chuck cut in bite sized pieces

  • ½ cup chopped onion

  • 1 clove garlic minced

  • ¼ cup bacon drippings

  • 1 t. salt

  • ½ cup water

  • 1 beef bouillon cube

  • ½ cup fresh mushrooms or 1 4 oz. can

  • 1 t. sherry

  • 1 T Worcestershire

  • 1 cup sour cream

Shake cubes of meat in light flour in sack, then brown
in bacon drippings with onions and garlic.
Add salt, water, bouillon, mushrooms, sherry, and Worcestershire. Cook
on low heat for 2 ½ hours covered.  Add
sour cream.  Serve with egg noodles.

BEEF ROULADES

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  • 6 thin slices of sirloin tip about ¼” thick each

  • ½ pound ground sausage

  • ½ cup chopped onion

  • Flour, salt, garlic powder, parsley

  • ½ can tomato paste (6 oz can)

  • ½ can water

  • 1 cup red wine.

Spread 1 T. sausage on each beef slice.  Spread 1 t. onion over meat plus dashes

of garlic powder, salt, and parsley.  Roll up and secure with toothpicks.  Roll in
flour.  Brown in butter.  Mix red wine, tomato paste and water.  Pour over browned meat.  Cover and bake at 325 degrees for 2 hours.

BEEF CHASSEUR – TWO WAYS

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#1

  • 2 # beef tenderloin
    cut into 2 oz. pieces.  Salt and
    pepper.  Flour medallions and sauté in
    butter and oil for 2-3 minutes each side.
    In a skillet lightly sauté

 1 t. chopped garlic

1 t. chopped shallots

  • Add:  1 # fresh mushrooms

  •             1 # fresh tomatoes peeled and chopped

  •             1 t. tarragon

  •             ½ cup burgundy

  •             2 T. chopped parsley

Cook 2-3 minutes more.  Add Madeira sauce.

Madeira sauce:

  • 1 # mushrooms

  • 6 green onions
    chopped

  • 1 can beef bouillon

  • ½ c. Madeira wine

  • 5 T. flour

 #2

  •  16 six oz. filets

  • 2 large cloves garlic

  • 1 T. seasoned salt

  • ½ t. pepper

 Make a paste of the
garlic and seasonings and rub steaks. Sauté steaks in 2 T. butter. Divide
steaks into two casseroles leaving 1 inch between the pieces.  Pour sauce over steaks and refrigerate  overnight.  Bring to room temperature for
2 hours.  Bake uncovered 15-20 minutes
for medium rare.

 Sauce:  Use steak sauté pan

  • 4 T. brandy

  • ¼ lb. butter

  • 6 T. flour

  • 4 t. tomato paste

  • 1 t. crushed garlic

  • 1 ½ c. dry red wine

  • 2 c. chicken broth

  • 1 c. beef broth

  • 4 T. currant jelly

  • 1 # mushrooms

    Add brandy to steak skillet.  Add butter, flour, tomato paste
    and garlic.  Stir well over medium heat.  Wisk in wine, and broths.  Simmer until reduced 1/3.  Stir in jelly and mushrooms.  Pour over steaks.