- Preheat oven to 350°.
- Cook pasta according to package directions. Drain the pasta, and set aside.
- 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.
- 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.
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.
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.
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.
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.
- 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
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!
- 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
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.
- 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
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.
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!
- 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
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
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
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.
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!