Thursday, August 27, 2015

Polpette Di Pane

When you have the world's best tomato sauce and then add fried bread meatballs you end up with an amazingly delicious dinner. Being the day before pay day this could be classified under cucina prover, "cuisine of the poor." The bread was from leftover loaves that I had frozen. No waste in this kitchen!

Polpette Di Pane (Bread Balls in Tomato Sauce)

2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
4 large eggs, beaten
1 tbsp. grated pecorino
1 tbsp Basil
About 6 oz. stale bread (not too soft, not too hard: about 2 days old, grated)
1/2 cup olive oil

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Using an immersion blender, puree the sauce and onion. Season to taste.

Mix the eggs in a bowl with salt, cheese and the basil. Add the bread and work together to form a soft dough. Make the dough into balls, then flatten them. Heat the olive in a pan and saute the bread balls until golden. Drain on paper towels then add them to the tomato sauce. Cook for 10 minutes at low heat.

Wednesday, August 26, 2015

6 Grain Salad

I had two opened bags of grains in the pantry. I wanted to use them up, so I combined the bags and ended up with a very nice salad. Bulgur & Red Quinoa and Basmati, Oats and Red and Yellow Lentils. They were bags of Full Circle All Natural products. I cooked both bags according to the package. I chopped up peppers, celery, radishes and scallions. And added the vegetables to the cooked grains.  The dressing was our new "house" dressing. Olive oil, Balsamic Vinegar, Dijon Mustard, Lemon Juice, Parm Cheese, Salt & Pepper.
I am very happy to have leftovers for lunch!

Sunday, August 23, 2015

"The Works" Pizza

It has been a while since we have had our Sunday night Pizza. Today I sauteed onions and peppers. There was the leftover steak and some grilled zucchini. There was a meatball. And there was a little smoked Gouda. I cleaned up bits and pieces from the fridge. Damn, what a good pie. It was a definite fork and knife pie. You could not fold this crust because of the amount of toppings. But, I heard no complaints.

Saturday, August 22, 2015

Steak Pizzaiola with Basil Pasta

Steakhouse Cut Sirloins from Robert's. Almost the last of the meat from my large purchase back in July. Chris grilled the steaks perfectly.
I then topped the steaks with our favorite sauce, Marcella Hazan's Butter, Tomato and Onion Sauce.
Chris also grilled some zucchini.

The star of tonight's dinner was the pasta Basil Pasta from Borgattis Ravioli. I purchased it when I visited Arthur Avenue with the Book Club. Delicious! Especially with the sauce.

And on the subject of Borgatti's they now have online shopping! And a couple of weeks ago they had a a challenge and see who can submit the most unique recipe. Well guess who won? Me! I won a 25% coupon for an online purchase. Yeah!!! The win came with this dinner - Pappardelle with Broccoli Rabe Sausage in Tomato, Butter and Onion Sauce. I am thinking of ordering more Basil Pasta.

Tonight I was washing some dishes while Chris was grilling and I turned around and saw my Sous Chef was keeping an eye on things.

Thursday, August 13, 2015

Eight Ball Squash

Yes ,this has been a Squash heavy week. But it is summer and there's a lot of squash out there. I love the Eight Ball Squash just because it is a different shape. Easy prep for this dinner.  I cut the tops off the squash and scraped out the seeds. For this I used a grapefruit spoon I had from my parent's house. Do people still use grapefruit spoons? Next I stuffed the squash with sausage and pasta. Nothing fancy. But wonderful flavors. The stuffing was seasoned with the usual suspects - salt, pepper, parsley, basil, oregano, Pecorino Romano cheese. Put the squash in a baking dish and into 400 degree oven until the squash was cooked. Sorry I do not remember how long it took...... The squash can then be topped with a nice Tomato Sauce.

Wednesday, August 12, 2015

Green Bean Salad

This recipe was my mom's recipe. It is simple and delicious. Steam Green Beans. Toss with olive oil and red wine vinegar. Season with salt, pepper, parsley, basil and oregano. You can also add some Pecorino Romano cheese. Eating this salad brings me back to eating dinner on my parent's back porch. Good memories.

Tuesday, August 11, 2015

Spaghetti Squash, Zucchini and Sausage Pie

A pasta pie made with Spaghetti Squash and Zucchini and Al Fresco Sweet Italian Chicken Sausage.

First, I microwaved the Spaghetti Squash. (Click Here for KitchenTreaty's easy to the follow instructions on preparing Spaghetti Squash.)

Next use a vegetable peeler or a mandoline to slice the zucchini. Saute the zucchini in olive oil and season with salt and pepper.

Mix the zucchini and Spaghetti Squash with 2 beaten eggs. Add chopped fresh basil, parsley and thyme and Pecorino Romano Cheese. Set aside.

Saute the Chicken Sausage. Add the sausage to the vegetables and stir to blend. Place in pie dish that has been sprayed with a cooking spray.

Bake for 25 minutes at 350 degrees or until the custard is set.