Short Rib Red Sauce

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This is a sauce I like to make LOTS of. I like to freeze it  for later. This is a recipe which I like to add sauteed cremini mushrooms to and or any lovely greens in season. I simply add to the fresh or thawed base sauce; you can create whatever you wish. This recipe is also easily divided if you don’t wish to make as big a batch but why not?

Short Rib Red Sauce

1/2 cup olive oil

6 oz. diced pancetta

2 1/2 lbs. short ribs or flanken style short ribs.

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Flanken style short ribs pictured on the left. I prefer the flanken style because it has less fat and more meat.

3/4 cup flour

3 onions , small dice

3 carrots, peeled and 1/4 inch dice

1 bunch parsley chopped

6 cloves garlic , minced

1 head roasted garlic, pulp squeezed out

1 pint grape tomatoes

2 1/2 quarts tomato puree

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3 teaspoons chopped fresh rosemary

3 teaspoons dried thyme

1 1/2 teaspoons dried oregano

3 bay leaves

7 1/2 cup beef broth

2 1/4 cups red wine

red pepper flakes; to taste

Additions

sauteed mushrooms

sauteed seasonal leafy greens

sauteed squash

Heat the olive oil in a 13 quart heavy pot. Cook the pancetta until crispy . Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Remove the pancetta with a slotted spoon and set aside. Add the short ribs ; do not over crowd pot and brown the short ribs on all sides.

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Do not rush the browning process. It’s the browning and the luscious tiny bits left on the bottom of the pan known as the fond that add to the depth of flavor in the sauce.

Once all the short ribs are nice and brown, add the short ribs and crispy pancetta along with the remaining ingredients to the pot. Give the pot a stir ; make sure to scape the yummy bits from the bottom of the pot as you stir to combine.

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Bring the mixture to a boil and reduce the heat to a gentle simmer; cover and simmer for 1 1/2 hours. After 1 1/2 hours, remove the lid and continue to simmer for another hour. Using a slotted spoon remove the short ribs and the bay leaves. Allow the short ribs to cool enough to just handle and remove the bones. Place the short rib meat back into the simmering pot and continue to cook until short rib meat is tender enough that it shreds. Using the back of a spoon smash any grape tomatoes on the inside edge of the pan that have not fallen apart.   Shred the meat and place back into sauce simmer the sauce until thickened slightly. Serve this sauce over mashed potatoes or toothy pasta such as rigatoni, penne or tagliatelle.

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Cheesy Chicken and Mushroom Lasagna

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Cheesy Chicken and Mushroom Lasagna

ingredients

  • 1- 10 oz package cremini mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1/2 cup white wine
  • 2 1/4 cups shredded roasted chicken
  • 3 1/2 cups half and half
  • 1/4 cup flour
  • 2 tsp. fresh thyme
  • 3/4 cup parmigiano-reggiano
  • 1/2 lb. fresh mozzarella, sliced thin
  • 1 1/2 cups Gruyere, shredded
  • 8 oz. mascarpone
  • 1 1/2 cup grated fontina
  • 1 package no bake lasagna noodles

directions

  • 1

    Preheat oven to 425 degrees.

  • 2

    Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

  • 3

    Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

  • 4

    Combine the mascarpone and fontina together, set aside.

  • 5

    Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagna sheets, overlapping slightly, and one third of the mushroom- chicken mixture, spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – mascarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

  • 6

    Place on foil lined baking sheet. Cover lasagna tightly with foil not touching top of lasagna. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Chicken Portofino

Chicken Portofino

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1 cup buttermilk

4 skinless,boneless chicken breasts

flour

5 tablespoons olive oil

1/4 lb. stemmed, cleaned and sliced cremini mushrooms

1 garlic clove, minced

2 tablespoons pine nuts

1/4 cup chicken stock

1/4 cup white wine

chopped parsley

Season the buttermilk with salt and pepper. Place the chicken breasts in a zip loc bag and pour in the buttermilk mixture. Refrigerate for at least 2 hours. When ready to cook, remove the chicken from the refrigerator and drain the chicken on a wire rack. Dredge the chicken breasts in the flour.

In a skillet on medium high heat, saute breasts in 4 tablespoons olive oil for 5 minutes on each side. Remove from the heat. In another skillet add the mushrooms and garlic with the remaining olive oil and cook on medium heat for 2minutes. Add the chicken stock, wine and pine nuts. Reduce slightly. Add the sauteed chicken breasts, cover, and simmer over low heat for about 5-8 minutes or until the chicken is cooked through. Garnish with chopped parsley.

Penne with Artichoke Cream Sauce

Penne with Artichoke Cream Sauce

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  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups heavy cream
  • salt and pepper; to taste
  • 1 lb. penne, cooked in salted water to al dente
  • chopped fresh basil to taste

directions

In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Toss with cooked al dente penne. Add basil to taste.

Grilled Steak with Artichoke-Parmesan Sauce

Grilled Steak with Artichoke-Parmesan Sauce

  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups heavy cream
  • salt and pepper; to taste
  • In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Serve over grilled steaks. Great as a pasta sauce too.

Asian- Style Ravioli in Coconut Curry Sauce

Asian- Style Ravioli in Coconut Curry Sauce

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Filling

1 Tablespoon peeled, chopped fresh ginger

2 clove garlic

3 green onions , cut into thirds

1 large carrot, peeled and cut into chunks

6 snow peas

1 red bell pepper, cut into chunks

1/2 cup shiitake mushrooms, sliced

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 teaspoon chile sauce

1 teaspoon soy sauce

48 wonton wrappers

Coconut Curry Sauce

2 teaspoons vegetable oil

2 cloves garlic, chopped

2 teaspoons , peeled chopped fresh ginger

3/4 cup vegetable stock

1 1/4 cups coconut milk

2 teaspoons honey

1 Tablespoon curry powder, toasted

1 teaspoon chile paste

1 teaspoon chopped cilantro

1 teaspoon soy sauce

4 sprigs parsley, snipped

To prepare filling, place the ginger, garlic, and all of the vegetables in the bowl of a food processor fitted with a metal blade and pulse until coarsely chopped. Heat the vegetable oil in a saucepan until very hot. Add vegeatble mixture to pan and saute for about 3-4 minutes. Add remaining filling ingredients and stir well. Remove from heat and allow to cool completely.

To prepare the ravioli, place 1 rounded teaspoon to the center of a wonton wrapper . Wet the wonton edges with water and place another wrapper over the filling. Make sure to press out any air and that it is well sealed. Repeat with remaining wrappers. Set aside on a sheet pan . Handle carefully ,they are fragile.

To prepare sauce, heat oil in saute pan over high heat until very hot. Add garlic and ginger and quickly saute about 1 minute.Add stock, coconut milk, and honey and bring to boil. Add the curry powder, chile paste and cilantro. Decrease heat to medium and simmer for about 10 minutes.

Bring 8 cups of salted water to a boil. Add the ravioli and return to boil. Gently drain into colander and add to sauce.

Serve with extra sauce ladled over ravioli and garnished with parsley.

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce

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1 lb. salmon fillets

1 -1 1/2 lbs. Asparagus, remove tough bottom part of stems, slice on diagonal in bite size pieces

2 Tablespoons Olive oil

1/2 cup dry white wine

1 cup heavy cream

zest of 1 lemon

2 tablespoons Dijon Mustard

1 tsp. dried tarragon or 1 tablespoon fresh, chopped

Bring large pot of salted water to boil. Add prepared asparagus and blanch 2 minutes, remove and place in ice water bath; set aside. In same pot of boiling water once asparagus is removed, bring back to boil and add farfalle, cook to al dente. Drain and place in pasta bowl.

Sprinkle the fillets with salt and pepper. Add olive oil to skillet on med high heat. Cook salmon fillets until done , flipping once. Remove fish from pan and keep warm. To the skillet add the white wine to deglaze the pan. Let reduce the wine by half. Add the cream, mustard, zest and tarragon to the skillet and let come to simmer until the sauce reduces slightly. Pour over pasta and add the drained asparagus and flaked salmon. Serve warm.

Fiesta Ole Pasta

Fiesta Ole Pasta

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1 lb. penne pasta

1 1/2 lbs. skinless boneless chicken breasts seasoned with salt and pepper

1 1/2 cups salsa, your favorite

1- 15 oz. can fire roasted tomatoes, diced

1-10 oz. Mexi- corn

1 – 15oz. can black bean or kidney beans, drained and rinsed

1- 10 oz. frozen chopped spinach, thawed and well drained

3 cloves garlic, minced

1/2 tsp. ground coriander

1 1/2 tsp. ground cumin

1 1/2 tsp. oregano

1/4 tsp. chipotle chile powder

1 – 8 oz. pkg. cream cheese, room temperature

1/4 cup chopped cilantro

Cotija cheese for garnish and 1/2 of the chopped cilantro for garnish

Bring large pot of salted water to boil. Add penne and cook to al dente.

Slice seasoned chicken into 1/4 inch slices. To a large pot add chicken, salsa, garlic and roasted diced tomatoes. Bring to boil and simmer covered and poach chicken until done. Once chicken is done add the spinach, corn , beans , spices, half of the chopped cilantro and cream cheese. Over med-low heat stir until combined. Salt and pepper to taste.

Stir in penne.

Garnish with cotija cheese and chopped cilantro.

Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce

Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce

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1/2 cup butter

2 lbs. Porterhouse Steaks

Salt and pepper to taste

3 green onions, thinly sliced

2 cloves garlic, minced

1 cup blanched Haricot Verts, cut into thirds

4 oz. cremini mushrooms, sliced

1/4 white wine

3/4 cup half and half

Parmesan cheese

Fresh Pappardelle

1 3/4 cup flour

2 beaten large eggs and 1 egg white

Place flour in food processor bowl fitted with metal blade, with motor running slowly pour in beaten eggs through feed tube. Once dough just begin to come together , remove from bowl and knead until smooth. Wrap and set aside for at least an hour before rolling out with pasta maker or by hand. Roll out dough until desired thickness. I use #5 setting on my pasta machine. Once rolled out to the correct thickness , flour and roll up and cut into 1/2 strips. Place strips on lightly floured sheet pan to dry at least 1 hour.

Cook in boiling salted water for 2 minutes and drain. Add to sauce and toss.

Assembling Sauce:

Salt and pepper steaks.

To a large saucepan, add 1/4 cup butter and add steaks. Sear 3-4 minutes on each side; reduce heat and cook to desired doneness. Remove from pan and set aside covered with foil.

Add remaining butter to the saucepan along with onions, garlic, haricot verts and mushrooms. Saute’ until golden. Pour in wine to deglaze pan and simmer until wine in almost entirely evaporated. Slice steaks into thin strips and add to saute pan, stir in half and half. Place cooked pasta in pan and toss. Add pasta water if sauce needs thinning.

Garnish with Parmesan cheese.

Pine Nut Couscous

Pine Nut Couscous

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4 tablespoons butter

2 cups yellow onion, chopped

3 cups chicken stock

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

zest from 1 lemon

2 cups couscous

1/2 cup pine nuts, toasted

1/2 cup minced. flat leaf parsley

Melt butter in large saucepan and add onions. Saute’ until translucent but not brown. Add chicken stock, zest, salt and pepper and bring to full boil. Add couscous and stir to combine. Turn off heat and cover for 10 minutes. Fluff with fork and blend in parsley and pine nuts, serve hot.