Category Archives: red wine

Sausage, Tomato and Spinach Pasta Bake

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This was one of those pantry/fridge clean out recipes. I hadn’t made it out to the store and Kevin was too tired to stop on the way home. When he came in the door he said he was starving and asked what was for dinner. I was quick to begin the search through my supplies to see what I could come up with. I have certain things I keep stocked so I always have them on hand. Canned tomatoes (crushed, diced, and whole), pastas, and sausage (in the freezer) are pretty much always on hand. I had some leftover baby spinach from salads a few days before. Plus of course I am never without several different types of cheeses.
After about the third time of Kevin asking was was for dinner I told him to hush, I mean I never let him go hungry right? Sheesh all the pressure! I still think it is funny when he gets nervous about what I am making. He has told me several times that I have never made a bad meal. Where is the faith and the love? I mean come on, really?
After this was all done and put on the table all he could say is “Wow that looks and smells really good” *sigh*thank you! Seriously, I think he just loves making me crazy but I keep telling him it is a quick trip and he doesn’t want to push it too far too fast!

Anyway, back to the food. This is a great quick casserole for a busy weeknight. It really takes very little time at all and tastes wonderful. Kevin took the leftovers to work for his boss and himself the next day. That always lets me know he liked it!

Sausage, Tomato and Spinach Pasta Bake
8 ounces short cut pasta (I used Penne)
8 ounces Italian sausage (sweet or hot)
2 tablespoons olive oil
1 small onion, chopped
1 large clove garlic, minced
1 tablespoon tomato paste
1 cup red wine
Kosher salt and cracked black pepper
1 can 14.5 ounce diced tomatoes
5 ounces fresh baby spinach
1 cup shredded mozzarella cheese
1 cup Italian blend shredded cheese
  1. Preheat oven to 350°.
  2. Cook pasta according to package directions. Drain the pasta, and set aside.
  3. Add olive oil to a large skillet and cook sausage over medium high heat, stirring to crumble. When sausage is browned add onion, cook until translucent, add the garlic and cook for an addition 1 to 2 minutes. Add the wine and scrape up the browned bit from the bottom of the pan. Cook for 2 minutes to cook off the alcohol. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in fresh spinach. 
  4. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a small (2 quart) casserole dish coated with cooking spray. Top with the half of the mozzarella and Italian cheese blend. Cover with remaining pasta and top with the remaining cheeses. Bake at 350° for 25 minute.
ENJOY!

Steak with Red Wine, Shallot, and Mustard Sauce

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Do you sometimes just get this wild hair to make a gourmet meal for your significant other? I mean, especially with it just being the two of us now, the romantic bug bites me and I want to make a special meal for Kevin. I realize that it means more to me than it does him. I know he loves my cooking but I think I could give him a chili cheese dog and he would be just as happy.
But on this day I was determined to make a special meal. He loves steak so I picked up a flat iron steak from the store. He of course prefers rib-eye but who can afford a rib-eye every time you want to make steaks? Flat iron steaks have become my favorite because they are not that expensive, comparable to flank steak, but much more tender. I mean I have had some flank steak that I had to chew and chew and chew! Have you ever seen National Lampoon’s Christmas Vacation? You know the scene where they are sitting at the table trying to chew on the dry turkey? Ya, just like that.

This sauce is perfect for those people that are steak “purists”, as Kevin is. He doesn’t like fussy sauces and marinades. He tells me all he needs is salt, pepper, and maybe a little garlic powder. End of subject nothing else. However, he said he loved this sauce. 
Now I am sure you are thinking whoopdy frickin’ do Bobbi you made a steak, that is hardly a gourmet meal. Nope, I made two other dishes. Mashed Potatoes with Leeks and Asparagus with Bacon Sabayone and I will post those later this week. 
Just let me say that I have realized I desperately need to work on my timing. By the end of cooking I was so stressed out I was thrilled it called for a cup of red wine in the sauce because that meant there was an open bottle and believe you me I claimed it as MINE!

Steak with Red Wine, Shallot, and Mustard Sauce



1 pound flat iron steak
Salt and fresh cracked black pepper
1 shallot, thinly sliced
2 tbsp butter (cold)
1 cup of dry red wine
1 cup of beef stock 
1 tablespoon whole grain mustard

Red wine, shallot, and mustard sauce:

Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes. 

Remove the pan from the heat and continue once the steak is resting.

Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.

Season the steak liberally with salt and pepper on both sides.

Preheat a gas grill or indoor grill pan to medium-high heat. Cook the steak approx 3 to 4 minutes per side (depending on the thickness of the steak) for medium rare. Remove and place on a plate or cutting board. Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.

Serves 4

ENJOY!

Italian Style Skillet Pie

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The other day I was watching Symon’s Suppers on The Cooking Channel. I adore Michael Symon! I love his sense of humor, his talent, how energetic and caring he is. WOW am I gushing? Ya, I think he is pretty sexy too, but that might just be a foodie thing.
Anyway, I love watching his show. I am always finding things I want to make as soon as possible. He always seems to mix up flavors and give you little surprises here and there. When I saw this dish on his show I liked the sound of it. I had made the potato/cauliflower mash he used for the topping of the pie before and loved it.  I loved the idea of cooking in my cast iron skillet, something I have been wanting to try more and more, and I also loved that it was a “One Pot” meal so I wouldn’t have a ton of dishes to do after dinner. Also, it is a bit of a twist on Shepherds Pie, which is a favorite here.

I have been trying to lighten things up a bit where I can. In this dish I try by using turkey sausage in place of ground beef. The potato/cauliflower mashed topping already did that for me, but if you wanted to sub all cauliflower for the mix of potato and cauliflower you could and that would save more carbs for you. I just prefer the mix as we aren’t big fans of the strong cauliflower taste. I do use butter in this but you just can’t sub anything else in my mind.
It was a fun dish to make for me. I was kind of winging it a bit and when it came out so good, and got Kevin’s stamp of approval, I was a happy camper. He even took it for lunch the next day and I ate the last of it yesterday for lunch, so no waste with this meal at all! 
Italian Style Skillet Pie
Adapted from Michael Symon’s Cast-Iron Ground Beef Pie
2 tablespoons of olive oil
1 package Italian style ground turkey sausage (usually come in 1 1/3 package)
Kosher salt and cracked black pepper
2 large russet potatoes, peeled and cut into large chunks
1 head cauliflower, core removed and quartered
1 cup chopped celery, plus 1/2 cup celery leaves
1 large onion, chopped
3 tablespoons tomato paste
2 cloves garlic, chopped
1 tablespoon Italian seasoning blend 
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup of red wine
1/2 cup packed fresh flat leaf parsley leaves, chopped (some reserved for topping if wanted)
1 cup grated Parmesan cheese
3 tablespoons room temperature butter
Preheat the oven to 450 degrees F.

Fill a large pot with cold water and add the potatoes, cauliflower and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over moderate heat until tender, about 20 minutes.

Pour the olive oil into a preheated 8-inch cast-iron pan over medium-high heat. Allow the oil to heat up, and then add the turkey sausage, salt and pepper. Press the meat into the pan and cook until caramelized, about 5 minutes, and then flip and caramelize the other side.

When the sausage is caramelized, remove it from the pan and set aside. Add the celery, celery leaves and onions and cook for 3 to 5 minutes, stirring constantly. Add the garlic and cook for an additional 1 to 2 minutes. Add the tomato paste and cook for another minute or two. Stir in the Italian seasoning and red pepper flakes. Return the cooked sausage to the pan and stir in the parsley. Add a red wine. Remove from the heat and set aside. Adjust seasoning if needed.

When the potatoes and cauliflower are done cooking, drain and mash well. Stir in the Parmesan and butter until thoroughly combined.

Spread the potato mixture over the beef mixture in the pan, and smooth the top to seal in the sausage mixture.

Bake until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool 10 minutes. Top with chopped parsley leaves if desired. 

ENJOY!


Shared at the Lady 8 Home

Standing Rib Roast with Rosemary and Garlic

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I don’t know about you but in my family rib roast was something we couldn’t afford for a long time. Once we were able to make the splurge, rib roast was reserved for the New Year’s Day dinner. We rang in the new year with yummy roast and lots of champagne (New Year’s Eve I was allowed to have a glass of champagne with the family, I felt so grown up!!).

So through the year the traditions dictated this:

Easter = Ham
Thanksgiving = Turkey
Christmas = Turkey
New Year’s = Rib Roast

For years I didn’t deviate from those traditional meals. Many years I passed up the New Year’s meal because I was married to a military man and inevitably he was gone for New Year. But for the other holidays I followed the “plan” without question. Then one year my ex and I decided we wanted to entertain at Christmas and go out for New Year’s. I didn’t want to miss my chance to make that luscious rib roast so we decided to make it at Christmas instead. Now it has become my new tradition. My kids are older so more often than not they have plans for New Year’s and Kevin and I have gotten used to a quiet evening out together and then home to ring in the New Year alone. This way I get to enjoy all of my favorite traditional meals AND spend a romantic evening with Kevin. The best of both worlds I believe that is called!

OK back to the roast. I do love meat just seasoned with salt and pepper and roasted to a nice yummy medium rare. The rib roast being the wonderful cut of meat could be served plain like that and still be wonderfully flavorful. However, since when could a true foodie pass up and opportunity to “guild the lilly” just a bit?

I have done several different rubs/crusts on my past rib roasts. Horseradish was the star last year. This year I decided the supporting players would be rosemary and garlic with a tad bit of red wine. When I threw the idea out at Kevin to ask him if it sounded good, he just looked at me with this funny look.

Me – Hey Honey I am thinking this year I want to do a crust for the rib roast with rosemary, garlic, and add some red wine to the pan. Does that sound OK?
Kevin – *insert strange look here*
Me – (confused) what is that look for?
Kevin – Why do you even ask me these questions? Everything you make is wonderful!
Me – Aaaaawwww

Yes, my dear friends, he won some points with that answer!!

So without further adieu let me present the star of our Christmas meal.

I know the picture quality is not very good but here you can see how the rosemary and garlic paste turns into a wonderful flavorful crust.
Then you cut into it and the juicy goodness inside just makes you want to grab it like a caveman and eat with your hands!
Standing Rib Roast with Rosemary and Garlic
  • 1/2 bunch rosemary, leaves finely chopped
  • 6 cloves garlic, smashed and finely minced, 3 cracked and skin removed
  • Extra-virgin olive oil
  • 1 (8 to 8 1/2-pound) bone-in standing rib roast
  • Kosher salt
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 cup red wine
  • 2 cups beef stock
  • 2 bay leaves

Preheat the oven to 450 degrees F.
In a small bowl combine the rosemary, and minced garlic. Add enough olive oil until it becomes a loose paste. Rub the the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
Place the veggies and garlic in the bottom of a roasting pan. Toss with olive oil and salt to taste. Add the red wine and 1 cup of beef stock and bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Taste the pan juices and season with salt, to taste, if needed. Strain out the veggies and skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the the pan juices.

Serves 8

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Food Star Friday – The Ultimate Beef Stew

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Wow, where did this week go? I can’t believe it is Friday already. They say time goes by faster as you get older but it seems to me that if it starts going any faster I am going to need a 5 point harness and a helmet!! Anyway, aside from that (and the fact that Christmas is only 52 days away ACK!!) Friday means that it is another Food Star Friday here at Bobbi’s Kozy Kitchen. Today’s recipe is Tyler Florence’s Ultimate Beef Stew.

By now you all know I have been pretty obsessed with making soups, stews, and chowders. I just can’t help it. The temperature dropped so quickly here in Western Washington. We had about 6 wonderful weeks of summertime with temps in the 80’s a lot of the time. Then it was like someone just flipped a switch and the temps dropped into the 50’s and now 40’s! To me, when it is that cold outside, there is nothing better than a nice warm bowl of soup that warms you to your toes. So when I was deciding what to make for Food Star Friday I knew it was going to have to be something soupy or stewy.

Tyler is one of my favorite Food Network Stars. He is the chef guest for the FoodBuzz Festival in San Francisco today thru the 6th. I wanted to go sooooo bad. But I am working toward going to the BlogHer Food Blog ’12 Conference in Seattle June 6th through the 8th, so no go for this girl. I knew this would be the perfect time for me to make this stew, it is one of my favorites.

This is the recipe I modified for my Pork Stew so if you haven’t yet, check that one out too. It is guaranteed to fill you up and keep you warm!

Season your beef cubes with a good amount of salt and pepper
Toss the little beauties into some flour, making sure to shake off the excess before you pop them into the pot.
Get them nice and browned all over yummmmm I want some!
Next is my favorite part (apart from eating it) add a whole bottle, yes you heard me a WHOLE bottle of your favorite dry red wine. I used a Cabernet.
Once your little beef beauties have sucked up some of that wine, add your herbs and all the other yumminess.
Then in goes the beef stock and all those glorious mushrooms.
The result? Some of the best darn beef stew around!!
I apologize for the poor picture quality. Cooking with one hand and taking pictures with the other just doesn’t work very well. But hopefully you can still see how wonderful this stew is.
The Ultimate Beef Stew

  • 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 1 bottle good quality dry red wine 
  • 8 fresh thyme sprigs
  • 6 garlic cloves, smashed
  • 1 orange, zest removed in 3 (1-inch) strips
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 2 1/2 cups beef stock
  • 9 small new potatoes, scrubbed clean and cut in 1/2
  • 1/2 pound carrots, peeled and sliced
  • 2 cups frozen pearl onions, a large handful
  • 1 pound white mushrooms, cut in 1/2 (I sliced them)
  • 1/2 pound garden peas frozen or fresh
  • Fresh flat-leaf parsley, chopped, for garnish
  • Crusty bread to sop up the broth
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste,bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place in bowls with the crusty bread.

Serves 4 to 6


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Big Beef Balls with Bucatini

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I chose this recipe because Kevin’s daughter was coming for dinner and she had told me she like spaghetti. I was excited to find something that I could cook that would not only make her happy, but also be from the “365 No Repeats” book. Unfortunately she didn’t make it for dinner, but we liked what we had.


Sometimes the ingredients that Rachael puts in her recipes drive me crazy. I know she says that she lives in a small town and her store carries these things but my stores a lot of the time DON’T, and that makes me nuts. I mean nuttier than I already am. The one in this recipe was the bucatini pasta. I had seen her use this pasta on 30 Minute Meals and thought it would be interesting however, I hadn’t been able to find pappardelle pasta anywhere until just recently. I was determined to not be negative about the hunt for this elusive pasta and off I went into the gray skies and drizzle to complete my quest.


As I began to scour the pasta isle of the store, I started getting more and more depressed thinking I was not going to be able to find a major part of this meal (I mean it is in the name of the recipe for God’s sake!) I had to be able to find this pasta! Out of the corner of my eye I spotted a pasta that looked like spaghetti but much thicker. Ok I knew bucatini is this hollow spaghetti so I snatched up the bag like it was a pot of gold. Much to my dismay, when I turned the package over the pasta was called perciatelli. My smile fell and my frustration grew. I must have gone through every single type of pasta they had at the store, and was just about to give up and buy regular spaghetti and issue my apologies when a light bulb went off in my head. I grabbed my trusty iPhone and jumped on Google. I did a search for perciatelle pasta and the very first one said perciatelli a fun spaghetti like noodle with a tiny hole running through it YAY!!! DING DING DING I found it. After I did my little happy dance, and the lady down the isle looked at me like I shouldn’t be drinking this early in the day. I purchased my little treasure and away we went, home to make a wonderful meal with this exciting new treat. I know it is crazy that I am this excited about pasta right? I need to get out more.


I followed this recipe very closely. I think that the meatballs need another egg or less bread crumbs because mine had a hard time staying together. They also need to cook longer in the oven. I cooked mine for the exact amount of time the recipe said and they were not cooked all the way through. My answer to that was to place them in with the sauce and cover the pot so they could finish cooking that way. It didn’t help the problem of them not staying in one piece, in fact it probably added to the problem, but they were nicely cooked and took on a lot of the sauce, which we all really liked. All in all we felt it was very tasty. The bucatini pasta was fun. We all acted like little kids slurping sauce through the noodles. I like any recipe that makes you have fun!


I really need to get some different plates, the plain white is getting boring for all of the pictures. Although it does make the food the focus, so we will see.



Big Beef Balls with Bucatini


  • coarse salt
  • 1 pound bucatini (thick hollow spaghetti)
  • 1 1/2 pounds extra lean ground  beef
  • 6 garlic cloves, chopped
  • 1 egg
  • 1/2 to 2/3 cup Italian style bread crumbs ( a couple of overflowing handfuls)
  • 1/2 cup grated Parmigiano-Reggiano, plus some to pass at the table
  • 1/4 teaspoon ground allspice
  • fresh black pepper
  • 3 tablespoons EVOO, plus some for drizzling
  • 1 small to medium yellow onion, finely chopped
  • 1/2 cup dry red wine
  • 1 28 ounce can crushed tomatoes, San Marzano variety if available
  • 1/2 fresh flat leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh sage
  • 3 tablespoons capers, drained and chopped
  • 1/4 pound pancetta, chopped
  • 12 cremini (baby portabello) mushrooms caps, chopped
  • 1/2 beef stock

Directions


Preheat the oven to 400. Heat a large pot of water to a boil.


Heat a deep skillet over medium heat. Cook onions in 1 tablespoon of the EVOO for 5 minutes. Remove the onions and set them aside to cool.  In a large bowl, mix the meat with half of the onions, 3 cloves of the chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make three very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast for 15 minutes until firm, but not hard.


Add salt to the boiling water and drop the bucatini in, cook to al dente. Drain the pasta.


While the pasta and meatballs are cooking, heat another tablespoon of the EVOO in the skillet in which the onions were cooked. Add the pancetta and cook for 3 to 4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer for 5 minutes.


Toss the pasta with half of the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.


Serves 4
Ground Beef on Foodista

Food Star Friday – Paula Deen’s Pot Roast

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Hi everyone and welcome to the second Food Star Friday here at Bobbi’s Kozy Kitchen. Last week I took requests on our Facebook page for the stars you would like to see showcased. Paula was the first one suggested so I decided I wanted to find a recipe that would hopefully appeal to everyone. When I saw the show she did called “Memory Buffet” I knew I had found the recipe I wanted to prepare.

Pot roast is something I think we all can identify with. Our Moms or Grandmothers always had their own recipe for “Sunday Roast”. But somehow through the years pot roast just seemed to die out in my household. Possibly it was due to the fact that I had major moisture issues with my roasts. I tried different cuts of meat, different ways of cooking, all with the same result. I really had just given up all together believing that I was just challenged in the roast department. Then I saw this recipe and heard her say that it was the exact way that the roast is made at The Lady and Son’s (Paula’s restaurant).

Some of you know that I shy away from recipes that use canned soups. Not because I think they are all bad, but for the most part I don’t feel like I am controlling the fat and sodium content in my recipes if I use them. Also, with the gastric bypass surgery, cream soups can make my stomach  not so happy. But this looked so yummy when she cooked it and it just looked so moist and tender I had to give it a shot and I have to say I am so glad I did! I will make my pot roasts like this from now on.

I have to admit that I over salted the meat a bit. I salted the way I normally do but didn’t take into account the fact that I would be adding the cream of mushroom soup or the beef bouillon crystals. So learn from my mistake. But even with the extra salt it was very good. The soup with the wine cooks into a wonderful gravy with the onions and garlic. Mashed potatoes as a side are a MUST for this recipe because you do not want to miss any of that yummy goodness!

Pot Roast
  • 1 (3 to 4-pound) boneless chuck roast
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onion wedges
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/4 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon granules
  • 3/4 cup water

Preheat oven to 350 degrees F

Add the house seasoning, salt and pepper to a small bowl. Rub the seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add the onions and the garlic to the skillet for 1 to 2 minutes to absorb leftover roast juices. Place in roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce, and beef bouillon in a bowl. Pour over roast, add water.

Cover pan with foil and bake 3 to 3 1/2 hours, or until tender.

remove and discard bay leaves.

*Cooks note: if the gravy is not thick enough remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and thicken it by adding 2 tablespoons of corn starch mixed with 1/4 cup cold water, stir constantly.


House Seasoning
1 cup salt
1/4 black pepper
1/4 garlic powder

Mix ingredients and store in an air tight container for up to 6 months

Short Rib Lasagna Rolls

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Hello everyone and welcome to Food Star Friday!

I am very excited about starting a new chapter of Bobbi’s Kozy Kitchen and I hope you enjoy it. I know I love cooking different chef’s recipes because it not only keeps me on my toes, but it helps me to think outside my own box and learn new ways of doing things.

Today’s recipe is Short Rib Lasagna courtesy of Giada De Laurentiis. This recipe was one that aired on her Father’s Day episode and she said that this was one of her husband Todd’s favorite dishes. I watched her make it and it looked so good that I had to try it. I didn’t want to do the same old thing for Father’s Day, I wanted something different. Since my father loves Italian food and Kevin loves short ribs so it seemed like a match made in heaven to me.

This recipe does take some time since you have to cook the ribs low and slow to get them as tender and juicy as possible. So that to me is the only set back. But this wasn’t just a regular weekday meal. That is when my Rachael Ray alter ego comes out and I want things cooked quick with as little stress and time as possible. This was Father’s Day so it was well worth it! I am sorry the picture isn’t very good, I can tell you the lasagna WAS! When I served it there was barely a possitive ID check, I mean it! I had to pull my hands back and make sue all my fingers were there! So I would say this one was a hit, don’t you think so?

Please make sure to leave me a comment and let me know what you think about Food Star Friday.

Short Rib Lasagna Rolls


Ribs:
2 tablespoons olive oil
 2 1/2 pounds beef short ribs
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine
2 cups beef broth

Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6 ounces)
1 cup shredded mozzarella (4 ounces)
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
Butter, for greasing baking dish
1 (25-ounce) jar marinara sauces
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

For the ribs:
In a large dutch oven or heavy bottomed stock pot, heat the oil over medium high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and peppe. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to t he bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring mixture to a boil. Reduce heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 to 3 hours. Remove the ribs and set aside to cool enough to handle, about 20  minutes. Discard bones and cooking liquid. Using 2 forks, shred the meat into 2 inch long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until just tender but still firm t the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F> Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Rachael Ray Wednesday – Christmas Pasta

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No, I have not lost my mind. I know it isn’t Christmas time. Although I wish it was since Christmas is my favorite time of year.

The reason this recipe is called Christmas pasta is, in Rachael’s words, “For Italians, after all those fishes on Christmas Eve, this dish, with four different meats in it, is especially nice on Christmas Night”.

Kevin did the same thing that I am sure many of you did when you first read the recipe title…

K: But it’s not Christmas.
B: Yes, yes, I know honey, this isn’t JUST for Christmas, it is just the name of the recipe.
K: Well if it isn’t JUST for Christmas why is it called Christmas Pasta.
B: Rachael explains in the recipe that it was just her way of getting “meat” in a meal after all the fish Italians eat on Christmas Eve.
K: Well I still think she should have named it something else.
B: Maybe you are right….now can we cook?

When you first look at this recipe it seems like a lot of ingredients and well, it is a lot of ingredients,  but not a big hassle to make. Rachael mentions that she has used this recipe in several of her books and is constantly redoing it to make it quicker and easier. I think it is just fine the way it is.

Oh and Kevin decided he loved this. He is the one that looks at a meal I might be making and the first thing he asks “Is there meat?”. I will never sneak vegetarian food in on him that is for sure. I am walking a fine line when I make Pasta Carbonara! He still doesn’t like the name of the recipe though. Oh well, as long as they eat it right?

I am not Italian,  but I can tell you that this was a BIG bowl of Merry Christmas to ME!

The picture does not do this meal justice, I am sorry!
Christmas Pasta

Salt
1 pound rigatoni2 tablespoons EVOO
1/4 pound pancetta, chopped
1/4 pound bulk hot Italian sausage (No bulk? Split a link open)
1/4 pound bulk sweet Italian sausage
1/2 pound lean ground beef
1/2 pound ground veal
1/2 teaspoon allspice, eyeball it in your palm
Course black pepper
1 carrot, peeled and finely chopped
1 medium yellow onion, finely chopped
4 garlic cloves, crushed
1/2 cup dry red wine, a couple of glugs
1 cup beef stock
1 28-ounce can crushed tomatoes
1/4 cup flat-leaf parsley leaves (a generous handful), finely chopped
1/2 cup grated Romano cheese (a couple of handfuls), plus some to pass at the table
Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.
While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO. Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute of so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble all of the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add the sausage and pancetta back into the pan. Deglaze the pan with the red wine, scraping up all of the browned bits from the bottom. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes.
Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta, and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.
Serves 6

Portuguese Stew

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I had some linguica sausage and really wanted to do something new with it rather than just grill it. After finding some great veggies in my fridge, and doing a quick search on Google about Portuguese seasoning, I rolled up my sleeves and got to work. Jessi, my daughter, labeled the left over stew “The stew of my people” since she is part Portuguese she takes the credit for the inspiration that created this recipe. Gotta love her!! 

This stew does well in the freezer. I always use the gallon freezer bags and lay them flat to freeze. Then you can stack the soups and stews or store them vertically. Make sure you label the bag or you will end up playing “Name That Leftover”! 

This stew will take a large slow cooker.

PORTUGUESE STEW

Ingredients

1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1 large onion, chopped
4 cloves garlic, chopped
1 pound linguica sausage, sliced
2 1/2 pounds potatoes, cubed
4 small zucchinis, sliced
1 teaspoon chili powder
2 teaspoons paprika
2 tablespoons fresh oregano leaves, chopped
1 28 ounce can of tomato puree
1 cup red wine
1/2 cup flat leaf parsley leaves, chopped
salt and pepper to taste
crusty bread for dipping


Heat a skillet over medium-high heat. Add the olive oil to the pan and then add the chopped bacon, cook for about 3 minutes, just until the bacon begins to render fat. With a slotted spoon, remove the cooked bacon and reserve. Add the onion and garlic to the pan, cook for about 5 minutes, stirring frequently. Add the sliced linguica and continue to cook another 3 minutes or so. Add cooked bacon, onions, garlic, and linguica to the slow cooker. 

In a bowl mix the tomatoes with all of the spices and red wine. Pour tomato mixture into the slow cooker. Add the potatoes, zucchini, parsley, oregano, salt, and pepper to the cooker and give it a good mix.

Cover and cook 3 hours on high, or until the potatoes are tender. Stir occasionally.

Ladle into bowls top with a couple slices of bread and ENJOY!!