Pasta e Fagioli

Pasta e Fagioli - my own variation based on Olive Garden's copycat recipe

Ingredients:

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

1/4 red bell, diced

1/4 green bell, diced

2 cloves garlic, minced

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon thyme

1 T Worcestershire sauce

1 t Kitchen Bouquet

1 tablespoon white vinegar

21 14.5-ounce cans diced tomatoes

1 12 oz. can V-8

1 15-oz. can tomato sauce

4 cups beef broth

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1/2 pound (1/2 pkg.) mini wagon wheel pasta

Steps:

1. Brown the ground beef in a large saucepan or pot over medium heat with S & P. Drain off most of the fat.

2. Add onion, carrot, celery and bell peppers.  Season with S& P, and saute for 10 minutes. Add garlic, herbs, worc., KB, vinegar and saute another minute.

3. Add the tomato sauce, tomatoes, and broth, and simmer for 1 hour.

4. About 40 minutes into the simmering, add the beans. 

5. About 50 minutes into the simmering, add the pasta. Adjust any S &Simmer until pasta is al dente. Remove from heat and serve garnished with parsley and fresh grated parmesan.

Note: If you are not going to be finishing all of this soup in the first sitting, you would probably want to cook the pasta separately and add to each serving.  Store leftovers separately. 

Pierogies

Pierogies

I have always loved pierogies, but never have made them.  I recently stumbled upon a blog while looking for a recipe for bread bowls…Thank you Michelle @ http://honestandtruly.com/.

A recipe for pierogies caught my eye and inspired me to make them.  My dear friend Lorraine shared her grandmother's recipe with me, and between the two this is what I came up with.  These were so amazing, I will make them again in a heartbeat…even if it does require a bit of time.  Definitely worth the effort.   

Ingredients:

For the filling

5 med. Potatoes, peeled & cubed

1/2 med. Onion, minced

4 T butter

1 T olive oil

8 oz. can sauerkraut, drained well

3/4 cup chicken broth

8 oz. white cheddar, grated

S & P

For the dough

2-3/4 cups flour, sifted

1/2 tsp. salt

1 egg

2 tsp. vegetable oil

3/4 C warm water

For the final preparation

1/2 onion, sliced

1/4 red bell pepper, sliced

2 T butter

Directions:

Add cubed potatoes to pot of cold water and bring to a boil.  Boil 8-10 minutes until potatoes are tender.

Meanwhile, heat butter and oil in saute pan over med. Add onion and season with S & P. Cook onion until beginning to get golden.  Add sauerkraut and stir well.  Cook an additional minute or so, then remove from the heat.

Drain potatoes and return to hot pan.  Rice or mash potatoes.  Add chicken broth and combine until a thick mashed potatoes consistency.  Add the cheese in portions, stirring to combine until melted.  Add the onion mixture and stir to combine.  Season with S & P.

Let filling cool

Stir flour and salt together.  Add egg, oil, and water.  Stir in stand mixer until a dough forms.  Kneed by hand on floured surface, or with dough hook in mixer for a couple of minutes.  Don't over work the dough or it will be tough.

Wrap the dough in plastic wrap and let rest in the fridge for 20-30 minutes.

Bring a large pot of water to a rapid boil.

Roll out dough on lightly floured surface until about an 1/8" thick.

Cut dough into circles using a biscuit cutter or glass - about 3" round.

Work the dough circles in your fingers to flatten and stretch a bit. 

Fill with about a tablespoon of the filling and then fold over, pulling the dough out and pinching it together, being careful not to get any filling in the closed seam.  Pinch all around.  You can use a fork, or make little folds, or braids as is traditional.

Place the filled pierogies on a lightly floured baking sheet.

Add a bit of oil to the water to prevent the pierogies sticking.  Add the pierogies to the boiling water in batches so that they are not over-crowded.  They will sink to the bottom.  Give the pot a gentle stir to make sure they do not stick to the bottom.  When they float to the top remove them with a slotted spoon or spider and set them on a rack over a baking pan lined with wax paper in a single layer.

Melt the butter in a large saute pan and cook the onion and bell pepper with a little S & P until soft.  Nestle the pierogies into the pan, moving them so that they end up touching the pan.  Cook a few minutes until they begin to take on a bit of color then flip.  Cook another minute or so then remove from heat. 

Serve garnished with a sprinkle of paprika and a bit of minced parsley.

Beef and Barley Stew

Beef and Barley Stew

Even though the groundhog says spring will be early...and even though its staying light later...it's still been so cold and windy.  Another rainy, cold day...sure doesn't seem like spring is coming. With that being said, nothing sounded better on such a day but a nice hearty stew...or maybe as Rachel Ray would say...a stewp (or stoup?...I never did see that in writing. lol) because it's definitely a soup but hearty enough to be called a stew.  I enjoy the whole process of planning and executing a recipe...particularly on the weekend when I have time..and this is just how I approached this.  But please feel free to omit steps or adjust any way you see fit.  You could even throw all of this in a crockpot and let it go...after you brown the beef that is ;-)  Enjoy!  And who knows...maybe spring really is just around the corner!

Ingredients:

• 2 T olive oil
• S & P
• 1/4 C flour
• 1 lb. stew beef
• 1 yellow onion, diced
• 6 oz. crimini mushrooms, halved and sliced
• 3 cloves garlic, minced
• 3/4 C red wine
• 1 T worcestershire sauce
• 1 t dried marjoram
• 1 t dried oregano
• 1 t fresh thyme, minced
• 1 bay leaf
• 6 C beef broth, hot
• 3/4 C barley
• 3 carrots, diced
• 1 lg. celery stalk, diced
• 1/2 red onion, diced
• 2 potatoes, diced
• 14.5 oz. can diced tomatoes w/rosemary & oregano
• 1 t Kitchen Bouquet
• S & P

Directions:

• Heat olive oil in large soup pot with heavy base, over high heat.
• Season beef with S & P, toss in flour
• When oil is very hot, add beef, carefully placing them so they are not crowded.  Do it in two batches if you need to.  Let them sear up nicely before turning them.  Flip them and brown the other sides.  They should be nicely browned after about 5-7 mins. Remove to a plate
• Add onions to pot, lowering heat to med.  You may need to add some more oil to keep things from getting to dry.  After a few minutes when they begin to soften, add the mushrooms.  The moisture from the mushrooms should allow you to begin loosening those brown bits from the bottom of the pot.  Once the mushrooms have softened, add the red wine and finish deglazing the bottom of the pot.
• Add the worcestershire sauce and seasonings and return the beef to the pot.  Stir everything and simmer for a few minutes until it's thick and begining to coat the bottom of the pan.  Add the hot broth and stir well making sure everythings mixed well and the bottom of the pan is clean.
• Bring to boil, reduce to simmer.  Cover and let simmer 1 hour.
• Add the carrots, celery, red onion, potato, and barley.  Let simmer another 45 mins. - 1 hr.
• Add the kitchen bouquet and the tomatoes with their juice.  Let simmer another 30 mins. or more.
• Serve garnished with fresh minced parsley and green onions.  May serve with sour cream as well.

Gnocchi with Bacon & Peas

Gnocchi with Bacon & Peas

Ingredients

1 pkg. store bought gnocchi

4 strips thick-cut bacon, chopped

1 small onion, diced

2 cloves garlic, minced

1 T Butter

1 T Flour
1/4 cup white wine
1 cup chicken broth, hot
1/4 cup grated parmesan
1 cup light cream
1 T fresh Basil
fresh Parsley for garnish

Directions
Set a large pot of water on the stove, bring to a boil.
Meanwhile, in a large saute pan, begin to brown the diced bacon over medium high heat.
Chop the onion and mince the garlic.  When the bacon is browned, remove from pan to a paper towel-lined plate.  Drain all but 1 T of the bacon fat from the pan. Return pan to stove over medium heat.
Saute the onion, seasoned with S&P, in the remaining bacon fat until soft 3-4 mins.  Add the garlic and stir.  Sprinkle the flour over the top and stir and cook for about 1 minute.  Deglaze the pan with the wine.  Add the hot broth, the Parmesan, the cream, and the basil.  Season with S&P. Bring to a low simmer, but do not boil.
Cook the gnocchi in salted boiling water, following package directions, about 5-6 mins.
Add a ladle of the water from the gnocchi to the sauce, the drained gnocchi, and half the bacon bits.
Stir and cook a few more minutes until sauce is thickened nicely.
Serve sprinkled with fresh Parsley and the remaining bacon bits.

Shepherd's Pie

Shepherd's Pie

Traditionally made with lamb, this version with ground beef would more accurately be called Cottage Pie


Ingredients

1-1/2 lbs. Russet Potatoes, peeled, cubed
1/2 C milk
2 T butter
1 egg yolk
S & P

1 med. onion, diced
2 med. carrots, diced
1 lg. celery stalk, diced

1 lb. ground beef

1 T+ flour
1/3 C white wine

1-1/2 cups beef broth
1 T Kitchen Bouquet
1 T tomato paste
1 tsp. dried rosemary
1 T fresh thyme
S & P

1/4 cup grated cheddar
Paprika

Directions

Peel and cube potatoes.  Put in a pot with cold water covering them about an inch. Cover, BTB, RTS, cook until tender - about 12 mins.
Drain. Return to hot pot.  Mash some, then add Hot! milk and butter and continue mashing until smooth.  Add egg yolk, season with S & P, and stir to combine.
(I was tempted to add more milk...like if I were going to serve them like that, but the should be a little thick)

While the potatoes are on their way...cut the onion, carrot, and celery and get them sauteing in a large heavy pan (not non-stick), hot with olive oil.  Season with S & P.  When the veggies begin to soften add the ground beef and cook until no longer pink.  Drain.  Sprinkle the flour over the meat mixture, then stir in and let cook 1-2 mins.  The pan should be dry and beginning to brown up a bit.  Deglaze pan with white wine,  scraping the bottom clean.

Add the broth, KB, tom. paste, and seasonings.  Cover and let simmer for 10-12 mins.  There should be some liquid, but it shouldn't be soupy.

Meanwhile, preheat the oven to 400 degrees.  Cover a rimmed baking sheet with foil or parchment paper.

Place meat mixture in a large pie plate.  Spread mashed potatoes over the top.  It's best to start around the outsides, using a spatula to press down and wipe clean over the edge, creating a good seal so any liquid doesn't bubble out.  Working inward, cover with a nice even layer. Like with icing a cake...leave some points - they will get nicely browned.  Sprinkle with cheddar cheese and paprika...some more fresh thyme.

Bake 30 mins., or until nicely browned and cheese is melted.  Let stand at least 15 mins. to set and cool.

Enjoy

New England Clam Chowder

New England Clam Chowder


Directions

2-1/2 lbs. hard shell clams (I used cherrystones)
1 md. onion, diced - reserve peels
1 lg. carrot, diced - reserve peels
1 lg. celery stalk, diced - reserve peels
2-3 stems, fresh thyme
1 lg garlic clove, smashed -peels and all
1/2 cup water

In a large heavy bottomed soup pot or dutch oven, steam clams with vegetable peels (not the diced veggies...they're for the next step), thyme, and garlic... maybe another stalk of celery and another small onion roughly cut up, and a 1/2 C water.  Steam until all clams open, about 10 mins.
Strain liquid through cheese cloth in mesh strainer, reserving strained liquid.  You should have almost 2 cups.
Remove clams and set aside to cool

4 slices smoked bacon, diced
1 lg clove garlic, minced

Wipe pot clean and return to stove over med. high heat.  Add bacon and saute until nearly all is crispy.  Add the onion, celery, and carrot...S&P (I used white pepper)...and saute until beginning to soften.  About 5-7 mins.  Add the garlic and saute about a minute.

1/4 cup flour
1/2 cup wine

Sprinkle the flour over the top, stir in, and cook for about 2 mins.  Deglaze with the wine and cook out for about a minute, until all liquid is removed.

Top off reserve clam broth with water until you 4 cups in total
1 bottle clam juice
3-4 med Red potatoes, diced
1-2 bay leaves
1-2 T fresh thyme
reserved clams, chopped

Add broth, clam juice, potatoes, bay leaves, thyme, and clams.  Bring to boil, then reduce to simmer and let cook for about 1/2 hour...until potatoes are tender.

1 pt. Heavy cream

Once potatoes are tender and ready to serve, reduce heat until just below a simmer.  Whisk in the heavy cream and cook until heated through.  Taste for seasoning.


Serve, garnished with minced fresh parsley.

Beef & Barley Vegetable Soup

Beef & Barley Vegetable Soup

Nothing is more satisfying after a day of hanging Christmas lights then a nice pot of soup.  My friend's daughter was sick yesterday and she made this soup.  The thought has been with me since she first mentioned it and today I figured I would take a crack at trying to develop my own recipe. 

• 5-6 dried shitake mushrooms

Reconstitute mushrooms in 2 cups hot water

• 1-1/3 lbs. top sirloin steak, cubed
• 1-2 T olive oil

Heat a heavy bottomed dutch oven or soup pot and the oil on high heat.

Brown the meat and remove from the pan

• 1 onion, diced
• 1 bell pepper, diced
• S & P

Saute the onion and pepper until soft, about 5-7 mins.

• 2-3 cloves garlic, minced
• Fresh oregano, minced
• Fresh parsley, minced
• 1/4 C Sherry

Add the garlic and herbs, saute 30 secs or until fragrant.  Pot should be browning a bit on the bottom.

Deglaze with a 1/4 cup sherry.

• 1 can diced tomatoes (14.5 oz.)
• mushroom broth from shitakes
• diced shitakes
• 8 cups water
• 3 T beef bouillon (I like the paste type 1 tsp = 1 cup broth...)
• white pepper
• 1 t marjoram
• 1 T kitchen bouquet
• 1 T Worcestershire sauce

Add above ingredients.  Bring to boil.  Reduce to simmer. 

Simmer 1 hour

• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cups frozen veggies (I used corn, peas, green beans, and okra)
• 1 cup quick cook barley
• reserved beef

Add above ingredients.  Simmer another half an hour or until vegetables are tender.  

Let stand a bit before serving.

Mmmmm, must have crusty bread :-)