Rigatoni Bolognese

Laura:

For my mom's 60th birthday, I took her on a cruise that left from Venice, Italy. We had the opportunity to eat & explore Venice on both sides of our cruise. I can say that eating in Venice is not as awe inspiring as it is in other parts of Italy, most notably Florence and Rome. We were staying in this charming pensioned named Casa Verardo, which was a few alleyways off St. Mark's Square. One night we asked the owner where we should eat because we were sick of the overpriced & underwhelming tourist restaurants along the Grand Canal or near the Rialto Bridge.. She recommended a small, local trattoria around the corner. We were happy because the prices (finally) were reasonable and the menu was full of Italian classics. Mom ordered the rigatoni bolognese.  I believe it cost only 6 euros! When it arrived, it tasted far better than the bolognese we had made at home with ground beef. Mom asked the waiter the restaurants secret to its delicious bolognese sauce. The waiter replied simply, "ground veal." Thanks to that meal, and that trip to the other Venice, a new and improved recipe for bolognese was born:

RIGATONI BOLOGNESE

2 carrots, chopped finely
2 celery stalks, chopped finely
1 small, sweet onion, chopped finely
2 cloves of garlic, finely chopped
1 tbsp. extra virgin olive oil
1 lb. ground veal
1 cup of Chianti
1 15 oz. can of crushed tomatoes
1/2 box of rigatoni
salt & pepper, to taste
fresh parsley, or fresh basil, to taste
wedge of fresh parmesan

You're going to make what the french call a mirepoix with the onion, celery & carrot. It is the basis of a lot of southern French & norther Italian cooking.

I usually do this in a deeper pot since you add all the ingredients to it.

1. Heat the olive oil in a deep pan or pot. Add the onion, celery & carrot & sautee until they soften. Be careful to do this on a lower heat, as you don't want the onion to burn. Add the garlic & stir until the garlic becomes translucent.
2. Turn up the heat a bit & add the ground veal to brown it. You do not want to strain the fat out. The juices released by the ocooking veal add the special flavor.
3. Once the veal is browned, add the cup of wine and stir.
4.  Add the crushed tomatoes, salt and pepper.
5. Simmer on a low heat for an hour. This will thicken the sauce.
6. After the sauce has simmered for an hour, boil the rigatoni in salted water.
7. To plate the dish, put the rigatoni in a bowl, some sauce on top & add the fresh parsley/basil and some fresh, shaved parmesan.


BUON APPETITO!!!!

4 carrots, chopped

4 celery ribs, chopped

1 white onion, chopped

2 tablespoons olive oil, to saute

2 lbs ground beef or 2 lbs veal

2 cups red wine, chianti a must

1 (29 ounce) can crushed tomatoes, San Marzano is best

salt, to taste

pepper, to taste

1 lb rigatoni pasta

fresh parsley (to garnish)

Read more: http://www.food.com/recipe/authentic-rigatoni-bolognese-295694#ixzz1SImBjEQn

4 carrots, chopped

4 celery ribs, chopped

1 white onion, chopped

2 tablespoons olive oil, to saute

2 lbs ground beef or 2 lbs veal

2 cups red wine, chianti a must

1 (29 ounce) can crushed tomatoes, San Marzano is best

salt, to taste

pepper, to taste

1 lb rigatoni pasta

fresh parsley (to garnish)

Read more: http://www.food.com/recipe/authentic-rigatoni-bolognese-295694#ixzz1SImBjEQn

Jambalaya!

Perfect for a Mardi Gras party!

LAURA'S JAMBALAYA

1 lb. shelled & deveined jumbo shrimp
2-3 spicy sausage links
1/2 lb. chicken, cut into small chunks
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 cloves of garlic, slivered
1/2 bag frozen okra
2 cans organic diced tomatoes
2 small cans of V8 spicy hot tomato juice
1 cup chicken broth
1 bay leave
1/2 tsp. ground thyme
1/2 small habanero pepper
1/2 tsp. ground black pepper
3/4 cup rice
1/2 bag frozen okra
1/2 cup finely chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a very large ovenproof skillet, saute the onion, garlic, chicken & sausage in just a splash of olive oil. Increase the heat until meat starts to brow. Cook for no more than 3-4 minutes. It's OK if the chicken isn't fully cooked through yet.
3. I like to put the diced tomatoes in a large bowl, get a tomato masher and just crush them down a bit more. If you like chunkier bits of tomato, then just leave them be. Add the tomato, broth, V8 (you can also use tomato juice with a splash of tabasco), thyme, bay leaf & pepper. Turn up the heat a little past medium. Cover and simmer for 8 minutes.
4. Stir in the rice, cover, turn the burner down a to medium and simmer for 15 minutes.
5. Chop the shrimp in half. Add the shrimp, okra and pepper. Cover the skillet and place it in the oven. Bake for 30 minutes, stirring once around the 20 minute mark.
6. Transfer the jambalaya to a large serving platter. Sprinkle the fresh parsley on top.

We served this with a light and slightly spicy Pinot Noir. Some of our favorites come from Alma Rosa winery in the Santa Ynez Valley, which is about 90 minutes from our house.

11/6/10 - Jalapeno Margaritas: Spicy & Sweet Goodness

OK, these are not for the faint of heart. Laura got the idea for these when she had a similar cocktail at the Santa Monica restaurant Fraiche recently.

You have to start a few days ahead of time by infusing a bottle of good (but not too expensive) silver tequila with jalapeno peppers. We used a half-finished bottle of 1800. It will give you a nice spicy tequila base, probably not great for doing shots, but perfect for this cocktail. Infusing the tequila is very easy to do. Cut up 4 jalapeno peppers, sliced into fours. Take all the seeds out. Let sit at least 3 days. When you use the tequila, the peppers stay in the bottle.

From there, we follow the basics of our 3-2-1 margarita recipe:

JALAPENO MARGARITAS

3 shots of the jalapeno tequila
2 shots of lime juice
2 shots of fresh orange juice
1 shot of simple sugar syrup
1 shot of orange liquer

We salt the glass rim with a mixture of celery salt, sea salt, ground cayenne pepper & sugar. And add a slice of jalapeno for good measure.

Coming up next...Laura attempts her mom's split pea soup with a ham bone we found in the freezer....

SPLIT PEA SOUP

1 bag of green split peas
1 ham bone
2 large carrots, chopped finely
2 large celery stalks, chopped finely
1 medium onion, chopped finely
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 tsp. fresh ground pepper
1/4 tsp. sea salt, or to taste
1/4 tsp. dried thyme
1 bay leaf
10 cups of water

This soup is so easy and perfect for a fall afternoon. Just bring the 10 cups of water to a boil. Add the bag of split peas. Inspect them before throwing them in just to make sure there is no debris in them. You do not need to soak them first. Add the ham bone (it can still be frozen, it will defrost in the water), the diced carrots, celery, onion, garlic & the herbs and spices. Reduce to a simmer. Simmer for 90 minutes, partially covered. Keep stirring the soup so the peas don't stick to the bottom. The peas will melt into the soup and any ham left on the bone will fall off in small pieces. We like to eat it chunky, but you can also take the soup and blend it or put it in a food processor before serving. I've tasted split pea soup ruined from too much salt before so don't overdo it. The ham bone already adds a salty, savory flavor.

Thanks, mom....the soup came out just like I remember you making!!

10/30/10 - Opah Opah

 Sauteed Opah with Lemon-Miso-Honey Sauce

Serves 2

2 Tbsp olive oil
2 Opah fillets (4-6 oz)
a pinch of sea salt and freshly ground pepper

1 Tbsp butter
1 Tbsp white miso paste
Juice of 1 medium lemon
1 Tbsp honey
1 Tbsp cream (optional)
salt and pepper to taste
2 Tbsp chopped parsley

-------------

Heat a medium saute pan over medium-high heat and add oil. Lightly salt and pepper fillets and cook over medium heat until done and fish flakes easily. (About 4 minutes per side depending on thickness). Meanwhile melt butter in a small sauce pan or skillet over medium-low heat. Add miso, lemon juice and honey and stir until blended, reduce heat to low and cook sauce for 5 minutes. Add pepper, cream if desired and chopped cilantro. Serve over fish, garnish with additional cilantro leaves and lemon wedges.

10/16/10 - Japanese Night!

fried shrimp roll,

California roll,

tuna and salmon sushi,

mushroom/broccoli/asparagus tempura,

tempura dipping sauce (tentsuyu)

Miso Soup

Servings:

2 cups

Ingredients:

2 cups dashi soup stock (or 1 c. water, 1 c. veg. broth)

2 tbsp miso paste

1 mushroom, thinly sliced

¼ cup cabbage or radish, thinly sliced

2 tbsp chopped green onion

Salt/pepper

Preparation:

Put stock in a pan and bring to a boil.

Scoop out some stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup.

Add vegetables. Salt and pepper to taste. Simmer for a few minutes on low heat.

A word about Sake:  We don't know as much about sake as we do other wines... only that we like it, especially with sushi.  Mitsuwa market in Los Angeles has a great selection of sake at reasonable prices.  We've tried several in the past and are just beginning to find a few favorites. We prefer to drink our sake heated.

10/10/10 - Chicken Piccata!

One issue we have with LA that we believe we have mentioned is the lack of good Italian food at a reasonable price. So, we have taught ourselves to make some of our basic favorites. Tonight we take on the chicken piccata. Our version is very close to a chicken francese

The Wine Kitty recommends the Zaca Mesa '07 Z Blanc to go with the chicken dish. While Zaca Mesa is mostly known for their delicious Syrahs, this is a buttery, oaky, golden white drinks like a high-end Napa chardonnay but is a blend of 74% Roussane, 22% Grenache & 4% Viognier. You can only get this wine at their winery or through their online store. It retails for about $32 ($29 if you are a member of ZM's wine club).

Chicken Piccata


2 large skinless boneless chicken breast halves
2 Tbsp butter, room temperature
1 tablespoon all purpose flour
2 tablespoons olive oil
¼ cup dry white wine
¼ cup chicken stock
¼ cup fresh lemon juice
2 Tbsp drained capers
¼ cup chopped fresh parsley
Salt/pepper

Place chicken between 2 large sheets of plastic wrap. Lightly pound chicken to 1/2-inch thickness. Salt and pepper chicken pieces. Coat each chicken piece in flour.

Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet. Add chicken and cook until golden and cooked completely, about 3 minutes per side.

Transfer chicken to plate and keep warm.

Mix 1 Tbsp butter and 1 Tbps flour in small bowl until smooth. Bring wine, stock and lemon juice to boil in skillet over medium-high heat. Whisk in butter-flour mixture and stir for a minute until sauce thickens. Stir in capers and parsley. Season to taste. Pour sauce over chicken and serve or toss chicken in pan with sauce and serve.

We paired the piccata with our grilled romaine leaves. If you are carving some carbs, you can also whip up a side of spaghetti or penne and use the extra lemon butter sauce on the pasta.

Saturday, September 4 - Cocktail Time!

Here is a refreshing cocktail to get you through a hot summer day. Mike bought a variety pack of Absolut as Costco today for $30, so we had to figure out a fun drink to make while we were watching the US Open on television (all day).

RASPBERRY SUMMER PUNCH

2 shots ABSOLUT Vodka
1 shot Black Currant Liqueur
1 shot Fresh Raspberry Puree
1/2 shot Fresh Lemon Juice
1/2 shot Simple Syrup
Champagne
1 Whole Fresh Blackberry

Add vodka, black currant liqueur, raspberry puree, lemon juice, simple syrup and crushed ice. Stir. Fill with crushed ice. Top with champagne. Garnish with a blackberry.

We served with a small snack: pecans, topped with a mixture of maple syrup, salt and cayenne pepper, which we roasted in our toaster over for 8 minutes.

For dinner, we made our orange teriyaki salmon with grilled romaine.

GRILLED ROMAINE

1 head of romaine hearts
2 tbsp. EVOO
2 strawberries
5 cherry tomatoes

Dressing:
olive oil
balsamic vinegar
salt
pepper
celery salt

fresh oregano
fresh parsley

Halve romaine hearts. Brush with olive oil. Put on grill for 5 minutes.  Add cherry tomatoes, sliced strawberries, drizzle with dressing.