Short Ribs With Tagliatelle

Giada's Tagliatelle
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.


Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.


Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if

needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

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Stuffed Pork Chops

1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese
Directions
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.


Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.


Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds

Stewed Apples and Butternut Squash

3 tablespoons butter
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.

Puerto Rican Meatballs

Puerto Rican Meatballs (6 servings)

1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten

Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley

1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.

Serve over mashed potatoes or rice.

Pork Loin with Pinot Noir by Claire Anderson

2 pounds pork tenderloin
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.


Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.


In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.


Serve the pork with generous drizzle of the pinot noir sauce.

Morrocan Chicken Stew

2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.


Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.


Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint

Mexican Corn soup

Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro

Sweet Cornbread

Lighter Cornbread
adapted from King Arthur Flour

1 3/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 large egg

Preheat oven to 375. Lightly great an 8- or 9-inch square or round pan.

In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking sida and salt.

In another bowl or large measuring cup whisk together the milk, buttermilk, melted butter and the egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until the ingredients are just combined.

Spread the batter into the greased pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick inserted into the center comes out clean

Beef Kabobs

Beef Kabobs

printer friendly recipe

Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper

1 London broil or tri tip

Mushrooms (roughly 2 containers)

pineapple (canned or fresh, they both work fine), cubed

1 green and red pepper

1 medium red onion

Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.

Place ingredients on skewers and grill, turning regularly for even cooking.

Apple Streusel Muffins

Apple Muffins




Streusel Topping:


1/4 c flour
1/4 brown sugar, firmly packed
1/4 tsp cinnamon
2 Tbls firm butter


Muffins:


1 c plus 2 Tbls flour
1/2 c sugar
2 tsp baking powder
pinch of salt
1 large egg
1/2 milk
5 Tbls butter, melted
1 large apple (such as jonathan, granny smith, golden delicious, red delicious) peeled, cored, and diced


Preheat oven to 400F. Place muffin or cupcake liners in a 12 cup muffin pan or grease the bottoms only of a muffin pan.


For Streusel Topping:


In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly, using a pastry blender or pulling 2 table knives through the ingredients in opposite directions. Set aside.


For Muffins:


Sift together, flour, sugar, baking powder, and salt. In a small bowl, beat the egg, milk and the melted butter. Pour the egg mixture into the dry ingredients and mix well. Stir in the chopped apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 Tbls. streusel topping. Bake in preheated oven for 20 to 25 minutes or until golden brown.


Makes 12 muffins.

Brisket Braised in Porter adapted from Epicurious
Serve with sauteed cabbage

Yields 12 servings

1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar


Special equipment: Heavy extra-large wide ovenproof pot

Sauteed Cabbage

Adapted from Barefoot Contessa parties!

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm

Old Fashioned Apple Crisp

Adapted from Barefoot Contessa Parties!

5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:

1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.


Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.


To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.


Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm

Spinach Gratin or aka Creamed Spinach

Serves 8

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.


Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.


Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Apple Crostata

I tell you what Barefoot Contessa knows what she is talking about. This is a beautiful recipe.

Apple Crostata
Serves 6

For the pastry:
nocoupons
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
nocoupons
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Garlic Roasted Potatoes

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Adapted from Barefoot Contessa Parties

Raspberry Bars

Raspberry Bars
1 yellow cake mix
1 cup of butter
3 cups of oatmeal
1 medium jar of raspberry jam (apricot, etc.)

Mix cake mix, oatmeal and softened or melted butter. Place 3/4 of the mixture in a greased 9x13 pan. Spread the entire bottle of jam over the pan. Sprinkle remaining 1/4 mixture evenly over the pan. Do a cartwheel.

Bake @ 400 for 10-15 minutes. Let cool and cut in to small squares.

**Note: These taste better the next day!**

Zucchini Chowder

I had this at one of our girls night out. It was delish and perfect for a crisp Fall day.

Zucchini Chowder
Saute:
2 Zucchini
1 Onion
2 TBS Minced Fresh Parsley
1 tsp dried basil
1/3 cup better

Add:
1/3 cup Flour
1 tsp Salt
1/4 tsp Pepper

Add:
3 cups Water
3 Chicken Bouillion Cubes
1 tsp Lemon Juice

Add:
14 oz Diced Tomatoes
1 can Evaporated Milk
1 pkg Frozen Corn

Boil-Reduce Heat-Cook 5 Min

Add:
1/4 cup Grated Parmesean Cheese
2 cups Shredded cheddar Cheese
Pinch of Sugar

Stir in, melt, serve immediately

Apple Cake

I can't say enough good things about this apple cake. We hosted a playgroup potluck and Tiffany contributed this and this is how Fall should taste.

Cake

1 ¼ cups canola oil
2 cups sugar
3 eggs
3 cups flour
1 t. baking soda
1 t. salt
1 t. cinnamon
2 t. vanilla
3 cups chopped, peeled apples
1 cup chopped pecans (optional)

Mix the first three ingredients together well. Add the remaining ingredients and mix until well blended. Pour mixture in a well-greased Bundt pan. Start the cake in a cold oven that has been turned to 350 and bake for 45-60 minutes. The bake time will be dependent on the heat of your oven, of course, but also on the moisture content of the apples you use. Let the cake stand for at least 5 minutes before removing it from the pan.

Icing

1 stick butter
1 cup brown sugar
½ can sweetened condensed milk

Boil all the ingredients together and serve over the warm cake

Tortellini Soup

Another great roommate shared this healthy soup recipe one cold Sunday. Kids love this one too!

Tortellini Soup


1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini

Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.