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Category Archives: Sauce

Easy Homemade Condiment Recipes | Tasting Table

We all rely on store-bought condiments most of the time, but is there a better option? Who has the time to make things like ketchup or mayo at home? Surprisingly enough, you do! Making your own condiments is a lot easier than you think, gives you better control of the ingredients you and your family eat and they just plain taste better. Tasting Table has put together 7 easy recipes for different condiments that you can make yourself so you can save some money, eat something that tastes great and really impress your family! Check it out!

I am finally over my sickness after several weeks of fighting it. Though work has been pretty crazy lately too, I am going to try to get caught up on my blogging next week so I can get back into my routine. I have some great recipes I have tried recently that will be fun to share. Stay tuned and thanks!

Source: Easy Homemade Condiment Recipes | Tasting Table

 

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A Romantic Weeknight Dinner That’s a Breeze – Marcella Hazan’s Bolognese Sauce

It’s Valentine’s Day, and it’s a weeknight – not exactly a great recipe for putting together a nice, romantic meal with your special someone. The odds are pretty good that you both will be tired and maybe you will not feel like putting together a big meal. If you are like us, Sean has afterschool activities today until later in the evening, Michelle is working late at the office, and there probably won’t be time to do much of anything for dinner, so we’ll put it off until another night. However, it is not too late if you still want to throw something together for dinner, and nothing gets much easier than a nice pasta dinner. You can make a great dinner using this recipe for Marcella Hazan’s Bolognese sauce that I got from New York Times Cooking. It’s worth the little bit of effort you put into it to make a nice meal.

Marcella Hazan’s Bolognese Sauce

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

½ cup chopped onion

cup chopped celery

cup chopped carrot

¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup milk

Whole nutmeg

1 cup dry white wine

1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice

1 ¼ to 1 ½ pounds pasta

Freshly grated Parmigiano-Reggiano cheese at the table

Put the oil, butter, and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a generous pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir it well and cook the beef until it has lost its raw, red color.

Add the milk and let it simmer gently, frequently stirring, until it has bubbled away completely. Add a little grating — about 1/8 teaspoon — of nutmeg, and stir.

Add the white wine, let it simmer until it has evaporated, then add the tomatoes and stir them thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a very light simmer, with just an occasional bubble breaking through to the surface. Cook the sauce, uncovered, for about 3 hours, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add about 1/2 cup of water whenever necessary. In the end, however, no water at all must be left, and the fat must separate from the sauce. Taste the sauce and correct it for salt.

Toss the sauce with cooked, drained pasta, adding the tablespoon of butter, and serve the meal with freshly grated Parmesan on the side.

I am not a pasta person myself, but Michelle loved this dish when I made it. She said the sauce was perfect and full of flavor. You do want to make sure that you taste the sauce along the way so you can make any adjustments regarding seasoning, water, etc. so it turns out perfectly. The longer you cook this sauce, the greater depth of flavor it will have so you might want to make this when you have time to set in on the stove for hours and let it go, with just the occasional check to see how it is cooking. Bolognese by definition is a pretty straightforward and mild sauce without a lot of spices in it, so the simplicity here lets it shine into a delicious meat sauce. That hint of nutmeg does make a difference so don’t be afraid to put in there. You can certainly let the sauce cook for only an hour or two, but it might not have the deep flavor to it that it will if you go for 3, 4 or even 5 hours. Just keep a watch on it to see if it needs water now and then. This meal is perfect with your favorite fresh pasta, a nice side salad and some homemade or store-bought dressing, some homemade bread (or your favorite store-bought) and a bottle of wine.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a lovely Valentine’s Day and enjoy your meal!

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Posted by on February 14, 2017 in Beef, Cooking, Dinner, Holidays, One Pot Meals, Pasta, Sauce

 

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Recipes for Picky Eaters | Bon Appetit

We all have picky eaters in our households. For us, Sean won’t eat tomatoes, Michelle is not a big fish eater, and I don’t eat pasta and cheese ( I know, gasp!). Very often this means re-working recipes to make it fit everyone’s needs. Of course, there are some great recipes for the picky eaters in your life that mask some ingredients they may protest about but love once they eat them. I have done it myself, using some cheese in things I usually would not eat and they were quite tasty. In any case, Bon Appetit has put together 32 recipes for the picky eaters in your life to help them learn to love some great dishes. Check it out!

By the way, our kitchen is complete, and I can start cooking again. I’ll be doing a post on Wednesday about the new kitchen, and I already have some recipes that I can’t wait to post. See you then!

Source: Recipes for Picky Eaters | Bon Appetit

 

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17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

Coming up with ways to make easy, fast and healthy dinners can seem impossible sometimes. There are many days when the last thing you want to think about is what is for dinner and wish something could magically appear that you can cook quickly. Instead of turning to pizza delivery or fast food, start using some of these 17 ideas and tips Bon Appetit offers to keep healthy and easy dinner options right in your kitchen so you can throw something great together in just minutes and look like you have been thinking about it all day. Check it out!

Tomorrow should be the day our new appliances come, and hopefully, that will complete our kitchen. It’s been tough trying to cook meals just using an electric pressure cooker, a sandwich press and two small electric burners we borrowed, so it will be great to have a stove again that I can with each day. Fingers crossed it works out tomorrow, and I can get back to recipes!

Source: 17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

 

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Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel

The football playoffs are coming, which means the big game is right around the corner, so there is no better time to start getting your chicken wing game in order. Cooking Channel has put together 23 different chicken wing recipes so you have lots of different flavors to try out for you and your guests while you watch some football or just have some great wings as a snack or meal. Check it out!

Our appliances are due to arrive on the 10th, so hopefully our kitchen will be complete by then and I can get back to cooking! Keep checking to look for new recipes! Thanks!

Source: Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel

 

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What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

The holiday meal is always a great one, but then you are left trying to figure out what to do with all of those leftovers from your roast, turkey, ham or other protein you made. Bon Appetit has put together 14 great recipe ideas with what you can make with some of those leftovers that you aren’t quite sure what to do with. Check it out!

Source: What to Make with Holiday Roast Leftovers- Bon Appétit Recipe | Bon Appetit

 

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The 101 Recipes You Need to Know How to Cook | Bon Appetit

Every home cook has some basic recipes that they turn to all of the time for weeknight meals, special Sunday suppers or dinner parties. There are some classics and basic recipes that you learn along the way that you can always rely on when you want to turn out a great meal. Bon Appetit has put together 101 of the basic classic recipes, with everything from appetizers to desserts and everything in between so that you can have recipes to fall back on, learn and use when you want them. Check it out!

Source: The 101 Recipes You Need to Know How to Cook | Bon Appetit

 

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Who Needs a Reservation? Rao’s Meatballs with Marinara Sauce in Your Home

No matter what large city you may be in there are always iconic places that you know of that can be great to dine at. New York City is chockful of places like this and if you are a lover of Italian food, Rao’s is a place you likely know of and would love to visit. If you have ever had the good fortune of dining there yourself you are among the very lucky. Rao’s is well-known for being the toughest reservation to get in New York City, not only because they have a highly-regarded menu but simply because they have very few tables to go around and a pretty regular clientele that takes them. Just because you can’t sit at a table at Rao’s doesn’t mean you can’t take the opportunity to enjoy one of their Italian classics,  such as meatballs with their famous red sauce. The recipe, from the New York Times, provides you the opportunity to make this signature dish on your own, saving you time, money and frustration.

Rao’s Meatballs with Marinara Sauce

For the Sauce:

¼ cup extra-virgin olive oil

2 ounces salt pork, thinly sliced

3 tablespoons minced onion

2 garlic cloves, minced

2 28-ounce cans imported Italian crushed tomatoes

6 leaves fresh basil, torn into small pieces

Pinch of dried oregano

Salt and ground black pepper

For the Meatballs:

1 pound ground lean beef

½ pound ground veal

½ pound ground pork

2 large eggs

1 cup freshly grated Pecorino Romano cheese

1 ½ tablespoons finely chopped flat-leaf parsley

1 small garlic clove, minced

Salt and ground black pepper

2 cups fine dry bread crumbs

1 cup extra-virgin olive oil

1 clove garlic, lightly smashed

To make the sauce, heat the olive oil in a large saucepan set over medium-low heat, then add the salt pork. Sauté the pork until the fat has rendered, about 5 minutes. Remove and discard the salt pork. Add the onion and sauté it  until it is translucent, about 3 minutes. Add the garlic and sauté it just until it is softened. Add the tomatoes with their juice and bring the mixture to a boil. Reduce the heat to low and simmer until the sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook the sauce for 1 minute more.

To make the meatballs, in a large mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix everything well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape the mixture into 1 1/2 -inch meatballs.

Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté it until it is lightly browned, about 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry them until the undersides are brown and slightly crisp, about 5 to 6 minutes. Turn and brown the other sides of the meatballs, about 5 minutes more. Transfer the cooked meatballs to paper towels to drain, and then add them to the marinara sauce. Mix the sauce and meatballs gently and serve.

This recipe is very simple and I have found that really great-tasting, classic Italian dishes are often this way. They don’t need to use a lot of complicated methods or fancy ingredients; they stick to basics and offer great flavor. You can use a basic meatloaf mix to make the meatballs for the mixture of fat and flavor they go for or stick to your own and just use basic ground beef if you like, but if you are trying to imitate the flavor of a Rao’s meal to try it out, I would try to stick to as close of the recipe as you can to see if it is something you enjoy. I did go the extra mile and purchased the more expensive San Marzano tomatoes for this recipe to see if it made a difference over what I traditionally used. The sauce was very tasty, allowing the basic tomato flavor to shine through with nice fresh basil adding to it. The meatballs also were very simple but had good taste to them as well. All you need after that is some pasta, nice crunchy bread, a good bottle of wine and some great mood lighting and you can recreate your own Rao’s experience in your dining room or kitchen. It is an easy enough recipe to make it part of your meal rotation.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 11, 2016 in Cooking, Dinner, Eating Out, Pasta, Sauce

 

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Kitchen Pantry Cooking Essentials – Key Ingredients and Recipes – Food.com

The key to good cooking and easy cooking is having some basics in your pantry all of the time. When you have the right ingredients around you can put together a meal in no time at all. Food.com has a list for you of the 50 most common cooking essentials you want in your pantry so you can do anything at any time. Check it out!

Source: Kitchen Pantry Cooking Essentials – Key Ingredients and Recipes – Food.com

 

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Honey I Changed the Wings – Try Honey Ginger Chicken Wings!

I am a lover of chicken wings. While I do not eat the killer hot wings that use the spiciest sauces imaginable so all you feel is burning in your mouth, I do like a little bit of heat on them to go along with a really nice crunch. I often order wings from the local places around here or make my own and while Michelle will eat wings with a little bit of heat, Sean tends to turn them down. This means when I make wings at home I have to come up with alternatives to Buffalo wings and the classic sauce. I have tried a few different kinds, including the honey mustard wings recipe I posted here not that long ago, but when I saw a sale on chicken wings at the local grocery store not that long ago I thought I would try something different one night for dinner while Michelle was away. I came across this recipe from the Cooking Channel (it’s actually a Tiffani Thiessen recipe) for honey-ginger chicken wings that you bake in the oven so you can avoid all of the frying and make something a little better that still tastes great.

Honey Ginger Chicken Wings

1/2 cup honey

1/4 cup lime juice plus 1 tablespoon grated lime zest, plus more zest, for garnish

1/4 cup tamari or soy sauce

3 tablespoons sesame oil

2 tablespoons grated fresh ginger

3 cloves garlic, minced

2 scallions, thinly sliced (about 3 tablespoons)

Kosher salt and freshly ground black pepper

16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

In a medium bowl, whisk together the honey, lime juice and zest,tamari or soy sauce, sesame oil, ginger, garlic, scallions, 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Reserve 3/4 of a  cup of the marinade for later use. Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken wings and seal the bag, pressing out as much air as possible; massage the bag to distribute the marinade over all of the chicken wings. Marinate, refrigerated, for at least 6 hours, or preferably overnight.

Remove the chicken wings from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and place a rack inside the baking sheet.

Put the wings skin-side down on the rack in the baking sheet and spoon half of the marinade from the bag over the wings. Cook the wings for 20 minutes, then flip the wings, baste the wings with the remaining marinade from the bag, rotate the pan and cook until the honey has caramelized and the skin on the wings is a dark amber, about an additional 20 to 25 minutes.

Pour the reserved 3/4 cup of marinade into a small saucepan and bring  it to a boil over medium-high heat. Cook the marinade until the liquid is thick and syrupy and turns into a glaze, about 4 to 5 minutes. Coat the wings with the thickened marinade. Transfer the wings to a serving platter and garnish them with lime zest.

It is a little bit of work to get the wings done but it is worth the effort you put into it. The marinade tastes great and you get excellent flavor from the honey, soy and ginger. The sesame oil has a very distinct taste as well so if you are not a fan of sesame oil you might want to cut the amount back or eliminate it altogether. To me, 3 tablespoons of sesame oil was a lot to add and I only put one in because I thought it would overwhelm the taste of the wings. For me, they came out perfectly. Sean really loved the wings and they came out with crisp skin (not as crisp as when you fry them of course) and good flavor. They can be great to have as an appetizer for any type of get together or as the main dish. I served them with some yellow rice and zucchini and it was a nice meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 25, 2016 in Appetizers, Cooking, Dinner, Poultry, Sauce, Snacks

 

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