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Lasagna with Sausage Ragu Redux

Ingredients

2 tbsp, olive oil divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound turkey Italian sausage, casing removed
1 t salt
1 cup low fat milk (1 %)
1/2 cup dry white wine, (chardonnay)
1 can (28 oz) whole tomatoes, including liquid, finely chopped or crushed with your hands
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
2 1/2 cups low fat cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
12 oz lasagna noodles

The Details . . . .

1. In a large, heavy saucepan, heat 1 tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

2. Add milk and cook over medium heat, stirring, until completely evaporated, 10 - 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer uncovered. Cook ragu until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp salt.

3. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper and the nutmeg until smooth. (can be done by had as well)

4. Preheat oven to 375 degrees. Cook lasagna noodles according to the package directions; don't over cook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9 x 13 inch baking dish and spread with 1/2 cup ragu. Add a single layer of noodles. Spread with a third of the ragu, then top with another layer of noodles, half of the cheese mixture and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragu and sprinkle evenly with remaining parmesan.

5. Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

[recipe featured in Sunset Magazine, Janaury 2010. Photo by Annabelle Breakey, styling by Randy Mon for Sunset Magazine ]

Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]

Pork T-Bone Steaks with Whiskey Barbecue Sauce

RUB

2 t paprika

1 t light brown sugar

1 t kosher salt

1/2 t freshly ground black pepper

1/2 granulated garlic

1/2 granulated onion

1/4 t ground cumin

1/8 t ground cloves

pinch ground cayenne pepper

SAUCE

1/3 cup bottled steak sauce

1/3 cup ketchup

1/4 cup aged Scotch Whiskey

2 T dijon mustard

2 T light brown sugar

1/2 t granualated onion

Kosher salt

Freshly ground black pepper

4 pork T-bone steaks, 10-12 ounces each (about 1 1/4" thick)

1 large handful of hickory chips, soaked in water for at least 30 minutes

DIRECTIONS

1.  In a small bowl, mix the rub ingredients.

2.  In a small, heavy-bottom saucepan whisk the sauce ingredients.  Bring to a bowl over high heat, reduce the heat, and simmer over very low heat for 2 minutes, stirring frequently.  Season to taste with salt & pepper.

3.  Lightly coat the steaks on both sides with oil.  Season with the rub, pressing the spiced ino the meat.  Let the steaks sit at room temperature for 20 - 30 minutes before grilling.

4.  [if using a charcoal grill]

Drain the hickory chips and scatter them over the charcoal.  Brush the cooking grate clean.  Sear the steaks of direct high heat with the lid closed as much as possible, until well marked, 6-8 minutes, turning once and swapping their positions as needed for even cooking.

5.  Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2-4 minutes.  Remove from the grill and let it rest for 3-5 minutes.  

6.  Warm the sauce over direct heat.  Serve the steaks warm with the sauce on the side.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance  recipe by ]

Slow-Grilled Tequila-Citrus Chicken Thighs

MARINADE

1/2 c fresh orange juice

1/4 c tequila

2 T fresh lime juice

2 T extra virgin olive oil

1 T Tabasco chipotle pepper sauce

1 T roughly chopped garlic

1 1/2 t kosher salt

1 t dried oregano

1/4 t freshly ground black pepper

8 chicken thighs (with bone & skin

(5-6 ounces each, trimmed of excess fat & skin)

DIRECTIONS

1.  In a medium bowl mix the marinade ingredients.  Put the chicken thighs in a large, resealable plastic bag and pour the in the marinade.  Press the air out of the bag and seal tightly.  Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6-8 hours, turning once.

2.  Remove the chicken thighs from the bag and pour the marinade into a small saucepan.  bring the marinade to a boil and let it boil for at least 30 seconds to kill any chicken bacteria.  let the chicken sit at a room temperature for 20-3 minutes before grilling.

3.  Brush the cooking grates clean.  Grill the chicken, skin side down first, over direct low heat with the lid closed as much as possible, until the meat is firm and no longer pink near the bone. (approx. 30 minutes) turning every 5 minutes and swapping their positions as needed for even cooking.  During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade.  Serve warm or at room temperature.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance ]

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a grill to high or a grill pan over high heat.
3. Brush the onion slices with the oil on both sides and season with salt and pepper.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

Pan-Fried Fish with Lemon Potato Salad

FISH

olive oil, for greasing pan
4 - 7 oz portions of a firm white fish, (snapper, skin removed), talapia, halibut
salt & pepper
lemon wedges
mint leaves

1. Heat a little oil in a large non-stick frying pan over med to high heat until hot.
2. Season with coarse black pepper.
3. Add fish and cook for 3 minutes.
4. Turn and cook on the other side for 2-3 minutes, or until and the fish is opaque and just cooked.
5. Garnish with mint leaves and serve with lemon wedges and the lemon potato salad.

LEMON POTATO SALAD

1 lb, 10 oz wazy potatoes, peeled & sliced
1 t sea salt
1/3 c extra virgin olive oil
1/2 c lemon juice
1 t sumac, optional
sea salt, extra
freshly ground black pepper
1 small green capiscum pepper, finely diced
2 large red chilies, seeded and finely diced
1/4 c chopped mint
1/2 c Italian flat leaf parsely leaves
6 scallions, finely chopped

1. Bring a large pot of water to the boil over high heat.
2. Add the potatoes and salt, reduce the heat to medium and simmer for about 8 - 10 minutes until the potatoes are tender.
3. Remember to undercook the potatoes a little, because they continue cooking when removed from the water.
4. Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper.
5. Pour half the dressing over the hot potatoes and stir gently. Leave to cook.
6. Add the capisicum, chili, mint, parsley, spring onion and remaining dressing.
7. Stir gently.

[ as seen in "Bills Open Kitchen", by Bill Granger ]

Shrimp, Asparagus and Strawberry Salad

SALAD

1 lb jumbo raw shrimp (16 - 21) peeled and deveined

2 T extra virgin olive oil

1/2 tsp paprika

2 large cloves garlic, minced

1/4 cup chopped fresh parsley

Juice and zest of 1 lemon

1 bunch fresh asparagus, ends trimmed, cut into 2 inch pieces

1 red bell pepper, corred and chopped

6 cups baby arugula leaves

1/2 cup fresh mint leaves, coarsely chopped

8 large strawberries, cut in half (lengthwise)

DRESSING

Zest and juice of 1 large orange

1 large clove garlic, minced

1 tsp dried dill weed

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted pine nuts

4 oz feta cheese

fresh mint leaves (for garnish)

1. In a medium bowl, combine the shrimp, oil, paprika, garlic, parsley and lemon juice and zest.

2. Marinate for 1 to 2 hours, if time allows.

3. Heat a grill pan or use an outdoor grill with a bbq basket.

4. Remove shrimp from marinade and cook over medium-high heat until shrimp are pink, about 3 to 4 minutes, tossing often to cook evenly, set aside.

5. Blanch asparagus for 2 minutes in boiling salted water with 1 tablespoon added to the oil.

6. Drain and cool.

7. In a bowl, combine the asparagus, bell pepper, arugula and mint.

8. Arrange on a platter.

9. Place sliced strawberries and shrimp on arugula mixture.

10. In a small bowl, whisk orange zest and juice, garlic, dill, salt and pepper.

11. Drizzle over salad just before serving.

12. Top with the pine nuts and feta cheese and garnish with mint and lemon.

[ As seen in "Shrimp, Asparagus and Strawberry Salad" by Marguerite Marceau Henderson ]

Haricots Verts and Tomatoes

1 1/2 - 2 lbs haricot verts

4 cups water

1 T extra virgin olive oil

2 tsp kosher salt

4 T large tomatoes, chopped

1/2 c kalamata olives, coasely chopped

1 tsp capers

1 small red onion, thinly sliced

2  large cloves garlic, minced

1/2 cup chopped fresh Italian parsely

1/2 cup extra virgin olive oil

3 T wine vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1. Bring water to a boil with 1 tablespoon olive oil and salt.

2.   Cook beans in salted water for 3 minutes; drain and cool.

3. In a mixing bowl, combine tomatoes, olives, capers, red onions, garlic, parsley, olive oil, vinegar, salt and pepper.

4. Add the cooled green beans, toss and refrigerate until ready to serve. 

[  As seen in "Small Plates Appetizers as Meals" by Marguerite Marceau Henderson ]

Roasted Beet, Spinach & Orange Salad

SALAD

3 lbs    fresh beets (if possible, a combination of yellow, red & striped)

2 T   olive oil

4 - 6 cups  baby spinach

4 oz  feta cheese, crumbled

1/2 cup roasted chopped hazelnuts (can substitute will almonds)

DRESSING

zest of 2 large oranges (reserve the oranges for slicing for the salad

1/8 tsp cayenne pepper

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1.   Wash beets; trim the ends and remove the greens.  Rub beets with oil and place in aluminum foil, tightly wrap and put on a baking sheet.

2. Roast in a preheated oven at 400 degrees for 1 hour.

3.      In a bowl, whisk together all of the ingredients for the dressing.  Chill until needed.  (this can be prepared a day in advance)

4.  Remove from oven, open foil package and cool slightly.

5.    Under cold water, remove the skins of the beets (wear gloves to prevent staining your hands).

6.   Thinly slice the beets and place in a medium bowl.

7.  Wash the spinach leaves and pat dry with a paper towel.

8.  Arrange with sliced beets, feta cheese, and hazelnuts.

9.  Slice the reserved oranges  and arrange around the perimeter of the platter.

10.    Drizzle with dressing right before serving.

[ recipe found in the book;  "Small Plates  Appetizers as Meals" by Marguerite Marceau Henderson ]

 

Super Bowl Recipes

Michael Chiarello's

Babyback Ribs

with Espresso Barbecue Sauce

(as featured at foodnetwork.com)

~ 2  racks baby back ribs (4-6 per person)

~  grey salt

~ freshly ground pepper

~ Espresso Sauce, recipe follows

~ (coarse sea salt will work as a substitute for the grey salt)

1.     Preheat the oven to 325 degrees.

2.     Cut each rack of ribs in half along the bone so they can be easily stacked.  Lay them out on the parchment paper in which they were wrapped for easy cleanup.

3.  Salt and pepper liberally on both sides and pat spices into the meat.  Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.  On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high.  Place in the oven for 2 hours, shifting the bottom layer of the ribs to the top every 30 minutes until they are tender and almost falling off the bone.

4.  One half hour before serving, transfer ribs to a preheated grill.  Brush ribs with Espresso Sauce and close the grill.  Contine to turn and brush with the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce;

~ 4 T   mashed, minced garlic

~ 4 T   extra virgin olive oil

~ 1 c cider vinegar

~ 1/2 c soy sauce

~ 2 cups ketchup

~ 2 cups honey

~ grey salt

~ 2 demi tasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

~ freshly ground pepper

1.   Mash garlic with the side of a knife and then mince finely to release the oils.

2.  Add olive oil to a preheated saute pan.  Add the garlic and saute until it gets light brown, about 1 minute.  Add cider vinegar, soy sauce, ketchup and honey and stir well.  Add a pinch of grey salt, then which in the coffee.  Add freshly ground black pepper, to taste.  Bring to a simmer and simmer for 10 minutes.

3.   Let cool and store in the refrigerator for up to 2 weeks.

A Great Burger

Bison Burger

with Cabernet Onions and Wisconsin Cheddar

(as seen in Bon Appetit)

recipe by Jeanne Thiel Kelley

photograph by Kana Akada & Craig Cutler

2 T  olive oil

3 c sliced onions (about 2)

3/4 c Cabernet Sauvignon or other dry red wine

1 lb ground bison meat (buffalo) (sold at Whole Foods)

2 T chopped shallots

1/4 t dried thyme

4 organic hamburger buns

6 oz  sliced Wisconsin white cheddar cheese

dijon mustard

1 small head of escarole, leaves separated

1.  Heat 1 T oil in heavy medium skillet over medium high heat.  Add onions, sprinkle with salt, and saute until tender and golden brown, stirring often, about ten minutes.  Reduce heat to medium and continue to saute until very tender and well browned, about 15 minutes longer.  Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.  DO AHEAD  Can be made 3 days ahead.  Cool, cover and chill.  

2.  Preheat broiler.  Gently mix meat and next 3 ingredients in a large bowl.  Shape into four 1/2 inch thick patties.  Heat 1 tablespoon oil in heavy large skillet over heat.  Sprinkle burgers with salt and pepper; add to skillet.  Cook until well browned, about 2 minutes per side for medium rare.

3. Open buns and arrange cut side up, on rimmed baking sheet.  Place cheese slices on bun tops.  Broil until cheese melts and bottom halves are lightly toasted, about 1 minute.  Spread bottom halves with mustard.  Top each with a few escarole leaves, then burger.  Spoon onions atop burgers dividing equally.  Cover with buns; press lightly.

*** if you can not locate fresh bison meat at the market, Trader Joe's has a package of bison patties in the freezer section which are actually very good.