Sugary Treat
So, who’s ever experienced maple taffee on snow? And who’s ever had that sweet smirk my niece has on her face after a taste?
9 March 2010 
Bucatini with Oven-Baked Veal Meatballs
March 9, 2010 By
Bucatini and Meatballs
Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce.
Ingredients:
- 1 pound dry bucatini (I used DaVinci brand)
- Oven-baked veal meatballs in tomato sauce
- 1 cup freshly grated parmesan cheese
Directions:
- Cook pasta according to package directions. Drain.
- While pasta is cooking, heat meatballs in tomato sauce in a large saucepan over medium heat for 15 minutes, stirring frequently.
- Add cooked pasta to tomato sauce and gently stir to coat pasta with sauce. Cook for 3-4 minutes.
- Serve 2 meatballs and a portion of pasta for each guest. Sprinkle 1-2 tbsp grated cheese over each portion.
4 servings.
9 March 2010 
Oven-Baked Veal Meatballs in Tomato Sauce
March 9, 2010 By
Veal Meatball
Craving pasta and meatballs? Using ground veal instead of the typical beef offers a version that’s moist and delicious.
Ingredients:
- 4 slices of fresh white bread, crusts removed
- 1/2 cup whole milk
- 1 1/2 pounds ground veal
- 3 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp grated parmesan cheese
- 1 large egg, beaten
- 1/2 tsp each salt and pepper
- Easy Marinara Sauce
Directions:
- Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
- In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
- Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
- Spray a 13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
- Heat marinara sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.
Makes 8 large meatballs.
Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!
26 February 2010 
Quebec White Cookies with Cooked Glaze
February 26, 2010 By
Quebec White Cookie
When we were small kids, my sister and me attended a birthday party where our friend’s mom made these cookies. For years, we talked about them and how great they were and a few years ago, our childhood friend got her mom to share her recipe with us.
These types of cookies are popular in Quebec, where I grew up, to eat along tea or coffee. They are not overly sweet and keep well in a cookie jar in a dry place.
Cookie batter ingredients:
- 2 eggs
- 1 cup sugar
- ½ cup melted vegetable shortening (microwave 1 minute)
- Pinch salt
- 3 cups flour
- 3 tsp. baking powder
- ¾ cup milk
- ½ tsp. vanilla
Quebec White Cookie Batter
Cookie instructions:
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs, sugar and Crisco with an electric mixer to incorporate.
- In another bowl, combine flour, salt and baking powder.
- Incorporate flour mixture to egg mixture. Combine well.
- Add milk and vanilla to batter.
- Drop batter by tablespoonfuls onto ungreased cookie sheet about ¼ inch in interval.
- Bake 15 minutes.
Glaze ingredients:
- ½ cup butter
- 1 cup light brown sugar
- ½ whole milk
- 1/3 cup corn starch
- 1 cup powdered sugar
Glaze instructions:
- Bring all glaze ingredients to a boil in a medium saucepan until thickened, approximately 3 minutes. Cool for 5 minutes.
- Thicken glaze further with powdered sugar if needed to reach a thick spreadable icing.
- Glaze cookies while they are still hot.
Makes about 20 cookies.
Notes: For the glaze, you may dissolve corn starch into the milk until smooth before adding to the saucepan to help prevent lumps in glaze.
Aozora – Fab Food Fusion in Montclair
February 24, 2010 By
My review of Aozora featured in NJ My Way: http://bit.ly/dnHFfP
10 February 2010 
Very Berry Cobbler
February 10, 2010 By
Berry Cobbler
This is one easy and delicious dessert that anyone can make at the last minute using frozen mixed berries. Obviously, don’t skip the vanilla bean ice cream.
Filling Ingredients:
- 1 pint (2 1/2 cups) mixed berries (blackberries, blueberries and raspberries are ideal)
- 1/3 cup sugar
- 1 tbs lemon juice
- 1 tbs cornstarch
Crust Ingredients:
- 1 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbs cold butter, cut into small pieces
- 1/2 cup milk
- 1 large egg
- 1/2 tsp ground cinnamon
Directions:
- Preheat oven to 375F. Coat 1-quart baking dish with cooking spray or softened butter.
- Combine berries, 1/3 cup sugar, lemon juice and cornstarch in a small bowl. Spoon into the prepared dish.
- Stir together the flour, 2 tbs sugar, baking powder and salt in a medium bowl. Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
- Whisk together milk and egg. Stir egg mixture into the flour mixture until just blended – do not overmix.
- Drop batter by tablespoonfuls over the berry mixture.
- Mix cinnamon and remaining 2 tbs sugar in a small bowl. Sprinkle sugar mixture over the batter.
- Bake for 40 minutes.
Makes 6 servings.
7 February 2010 
Beef Tenderloin Stroganoff
February 7, 2010 By
Beef Stroganoff
Both my mother and my sister make delicious versions of beef stroganoff and I often use their recipes, but this one is a bit luxurious with the use of beef tenderloin and bourbon. I typically make this recipe when I buy a whole tenderloin as I use the end pieces and uneven bits I get while trimming.
Ingredients:
- 2 tbs olive oil
- 2 pounds beef tenderloin, cut into 3″ long and “1 inch wide strips and patted dry
- 1/2 tsp each, salt & pepper
- 2 tbs butter
- 1/2 medium onion, chopped finely
- 1 pound cremini or small white mushrooms, chopped roughly
- 1 cup beef broth
- 2 tbs bourbon
- 1 cup sour cream
- 2 tbs Dijon mustard
- 1 tbs flat leaf parsley, chopped
- Cooked white rice or wide egg noodles
Directions:
- Add olive oil to a large skillet over high heat until nearly smoking. Season meat with salt and pepper, then add to hot skillet and brown on all sides, about 2 minutes. Place meat into a shallow baking dish for later use.
- Melt butter in the skillet used for the meat over medium-high heat. Add onions and cook until softened and slightly golden, about 4 minutes.
- Add mushrooms and sauté for about 10 minutes.
- Add broth and bourbon and cook down until liquid is almost completely evaporated, about 15 minutes.
- Incorporate the sour cream and mustard, combining well, then add the reserved meat and any juices from the baking pan. Continue cooking on medium-low heat for about 5 minutes. Add parsley and re-season with salt and pepper if needed.
- Serve over white rice or egg noodles.
Serves 4.
Notes: I typically serve this dish over egg noodles, but my guy loves it over white rice. Nice alternative. I also like to add an additional dollop of sour cream to top off the dish at serving time.
Potato Gnocchi with Pork and Wild Mushroom Ragu
January 31, 2010 By
Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ
INGREDIENTS
- 1 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 3 tablespoons olive oil, divided
- 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
- 2 garlic cloves, minced (I used 3 cloves)
- Coarse kosher salt
- 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
- 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
- 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
- 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
- 1 medium onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
- 1 cup (or more) low-salt chicken broth
- 2 bay leaves
- 1 tablespoon chopped fresh basil
- Potato Gnocchi (see recipe)
- 1 cup grated Parmesan cheese
PREPARATION
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
- Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
6 TO 8 SERVINGS
Notes: Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).
31 January 2010 
Potato Gnocchi
January 31, 2010 By
Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL
INGREDIENTS
- 1 1/2 pounds russet potatoes, scrubbed
- 1 cup (or more) all purpose flour
- 1 large egg yolk, beaten to blend
- 1 teaspoon coarse kosher salt
- Large pinch of freshly grated nutmeg
- 1 tablespoon olive oil
SPECIAL EQUIPMENT
- Potato ricer or food mill
PREPARATION
- Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
- Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
- Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
- Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat.
Serves 6-8.
Notes: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.
29 January 2010 
There’s Nothing to Eat in this House Part 2
January 29, 2010 By
Anchovy & Tomato Pasta
This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf).
As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited. Here’s a quick and VERY tasty dish I whipped up using basic ingredients from the pantry and from leftovers. I had leftover fresh bruschetta “salsa” in the fridge, so I added it, but chopped tomatoes with 1 clove of chopped garlic and some basil will also work:
Ingredients:
- Thin spaghetti, 1 portion
- 3 strips of lean bacon
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- Salt & black pepper
- 1 anchovy filet, from a oil-packed jar
- 1/2 cup fresh bruschetta salsa
- Shaved Parmesan
Directions:
- Cook a portion of thin spaghetti according to package directions, drain
- Place 3 bacon strips on a double layer of paper towel then top the bacon with 1 sheet of paper towel. Microwave for 2 minutes. Remove from the microwave, let cool and then break into small chips.
- Heat olive oil in a sauté pan over high heat until nearly smoking, about 20 seconds
- Add the anchovy filet and break up with a wooden spoon, then add the pepper flakes, salt and black pepper and cook for 30 seconds
- Turn the heat down to medium, then add the cooked bacon and the tomato mixture and sauté for 3 minutes
- Toss the pasta into the mixture, coating well
- Serve pasta with shaved parmesan and a sprinkling of black pepper
Serves 1.
Notes: Don’t panic about the anchovy filet. You won’t be able to taste it in the final dish, but it adds an interesting flavor. I always keep a small jar of anchovies in oil in the fridge for dishes like this one.
Stay tuned for more quick dishes from the pantry!
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