Chickpea and zucchini kofta

Both this recipe and the following one come from Purple Citrus and Sweet Perfume.  I am glad I made both.  They complimented each other nicely.  TAHINI, LEMON AND SUMAC SAUCE:  Mix 3 tbsp tahini, 1 tsp ground cumin, juice of 2 small lemons.  Add a little water, slowly, and stir until it becomes the texture of thick cream.  Add 2 minced garlic cloves and stir.  Mix 2 tbsp olive oil with 1/2 tsp sumac.  Drizzle over tahini mixture.  Sprinkle 1 tsp black sesame seeds over the top.  (I used regular seeds)

Another dip, not pretty, but tasty.  This is an adaptation from the above mention cookbook due to the ingredients on hand.  YOGURT AND FETA DIP:  Mix 2 oz feta with 1/2 - 3/4 cup yogurt (Greek would be best).  Add 2 minced garlic cloves and a little dried oregano.  Season with pepper.  Sprinkle with 2 tbsp chopped toasted almonds, 1/2 tsp sweet paprika and 1 tbsp olive oil.

The original recipe for the kofta comes from the same book, but I didn't have most of the ingredients for the recipe.  So, this is what I made instead.  I liked it.  I will probably make a version of it again.  ZUCCHINI AND CHICKPEA KOFTA: Grate 1 onion and 1 zucchini.  Heat 3 tbsp olive oil.  Add zucchini and onion.  Saute about 3 minutes.  Add 1 1/2 cups (or so) of cooked chickpeas.  Stir.  Season with 1 tsp cumin, 1 tsp hot paprika, 1/2 tsp sweet paprika and salt and pepper.  Add 3 cups of water.  Stir.  Add 1/3 cup cracked wheat.  Bring to a boil.  Simmer hard until all the fluid is absorbed and the wheat is tender.  Put in food processor and chop a few times.  Let cool.  Make into balls, dredge in flour and cook in a couple of tbsp olive oil.  When browned, put in a hot pan in the oven at 350 degrees.  (The original recipe called for fine bulgar, not cracked wheat)  I served all this with toasted pita, chopped tomatos and cucumber, chicken cooked earlier in the week tossed with olive oil and sumac and roasted cauliflower with cumin.

Sunday night supper club: Hanukkah

Kurt and Laura's cookies and donuts.  The cookie recipe comes from Saveur.  The donut recipe will come later.  (Sorry Kurt, I can't find the sheet you gave me!)

Josie's Pastrami on rye with pickles.

Connie's Sweet Lokshen Kugel:  Preheat oven to 350 degrees.  Cover 1 cup raisins with hot water to plump.  Boil 16 oz egg noodles til tender.  Drain and return noodles to pot.  In a food processor, mix together 6 large eggs, 1 # sour cream, 1 cup cottage cheese, 1 cup cream cheese, 1 cup sugar, 1/4 cup melted butter, 1/4 tsp salt.  Pour egg mixture over cooked noodles and stir well.  Drain and pat dry the raisins.  Stir into noodles.  Spray a baking dish with cooking oil.  Put noodle mixture into dish.  Combine 1 cup crushed corn flakes, 1/2 stick butter, 6 T sugar and 1 tsp cinnamon.  Cook noodles 30 minutes.  Then put on the corn flake mixture and cook another 30 minutes.  Let rest 20 minutes.

Pam also made a sweet kugel.  Her recipe can be found here:   http://www.cyber-kitchen.com/rfcj/KUGELS/Noodle_Kugel_with_Currants_and_Apple_-_dairy.html

Sam's homemade pastrami.  WOW!

Arty table shot.

Wilson's Latkes.  They also made a brisket.

Speake's Kugel:  Grate 2 pounds potato.  Salt lightly and let drain.  Cook 2 cups chopped onion and 1 tbsp chopped shallot in 1/4 cup chicken fat for 5 minutes.  Remove from heat.  Add pepper and potatoes.  Let cool a few minutes.  Add 4 beaten eggs.  Heat 1/4 cup chicken fat in a cast iron skillet.  Put potato mixture in and back 50 minutes at 400 degrees.  Before serving, brush with a little margarine or chicken fat and broil til crispy.  (5 minutes and it was almost burnt)

Werth's bagels and lox

Dri's amazing challah bread.

ANDY

Jennifer's Salmon Spread recipe can be found here:  http://www.eatingwell.com/recipes/smoked_salmon_spread.html

 

 

Matt making the latkes.

Thank you Wilson's for a wonderful night.  Next month will be at the Werth's.  Country to be determined.

Baked Kofta

I have been a little lax in my blogging lately.  I picked up a cookbook by Silvena Rowe at the library, Purple Citrus and Sweet Perfume.  I am very excited about this cookbook.  The baked kofta was the first thing I made, mainly because I had all the ingredients at my house.  It was a quick lunch and very delicious.

Baked Kofta: 

Preheat oven to 400 degrees.

Soak 1 slice of bread in 1/3 cup milk.  I used wheat bread and it was fine.  Squeeze out excess milk and crumble into a bowl, along with 7 oz ground beef, 7 oz ground pork, 1 grated onion, 3 tbsp finely chopped parsley, 1 large egg, 1/2 tsp ground cumin, 1/4 tsp red chili flakes, 1/4 tsp sweet paprika, salt and pepper.  Mix and divide into 12 meatballs.  Slightly flatten them and dredge in flour.  Brown in olive oil, each side about 4 minutes.  Put in baking dish.

Sauce - Using the same pan that you cooked the kofta, add 2 tbsp olive oil, 3 large tomatoes (chopped), 2 tbsp tomatoe paste, 1 tsp sweet paprika, 1 tsp dried oregano, salt and pepper.  Cook, stirring, 5 minutes.  Pour over koftas and bake for 20 minutes.

Another break...

The boys are requesting one more week of a break from Mediterranean food.  (I think this actually is a break from Greece and the Middle East). 

So this week, it's Indian food.  I have missed Indian food, so I don't mind.  Last night I made pork vindaloo in the pressure cooker with cabbage sauted with fennel seeds, cumin seeds, and sesame seeds.  I think both recipes can be found in 2011 blog.  Most of the recipes I make this week should be found there.  Sam specifically asked that I not make anything new, just my "homemade Indian food".  Be back next week.

Enchiladas with pepita sauce

The sauce is also based on a Rick Bayless recipe.

For the sauce:

Toast 1 cup pumpkin seeds.  Set aside.  In a food processor add 1/2 chopped onion, 3 garlic cloves, 2 chopped serrano peppers, 3 romaine leaves, 2 radish leaves, 12 sprigs of cilantro and the pumpkin seeds.  Process.  Add 1 1/2 cup chicken broth.  Process.  Heat 1 tbsp oil in a pan.  Add mixture.  Cook 10 minutes.  Add 2 cups of chicken broth.  Cover and simmer 20 minutes.  Process again.  (At this point I didn't like the texture.  It felt like chewing on sunflower seed shells, so..)  If you like the texture, the sauce is ready.  If not, put through a sieve.  Mix a couple of tbsp sauce and mix it with a tbsp of masa harina.  Whisk back into sauce and simmer for another 5 minutes.

For the filling:  Saute 1/2 onion, 4 garlic cloves (chopped), in 1 tbsp oil.  Add 1 diced zucchini.  Cook a couple of minutes.  Add 1 tbsp cumin.  Stir.  Add a little water.  Add 4 cups spinach and cook until wilted.  Add a couple of cups of black beans.

Put a thin layer of sauce in the bottom of a pan.  Roll filling into corn tortillas along with a little queso fresco.  Cover with sauce and a little more queso fresco.  Bake 15 minutes at 350.  Let rest 10 minutes before serving.

A break in Mexico: Chicken with poblanos, mushrooms and cream

Sam has asked for a break from the Mediterranean food, so we are now doing a week of Mexico.  Maybe a little longer, we'll see.  So far, we have made a basic white bean and pork shoulder stew and some Raytown tacos.  (Ground beef seasoned with ancho chili pepper, cumin, coriander, salt, pepper and cayenne.  Canned refried beans.  Lettuce, tomatoes and cheddar)

This recipe is based on a Rick Bayless recipe:

Roast 4 poblano peppers until charred, about 10 minutes under the broiler.  Cover with a towel for 5 minutes.  Peel and seed.  Slice into thin slices.  Heat a tbsp of oil.  Add 1 chopped onion and 4 chopped garlic cloves.  Cook about 5 minutes.  Add tsp each dried oregano and dried thyme.  Stir.  Add the chilis and heat.

Scoop about 1/3 of the peppers out and chop them.  Set aside.  Add 1/2 cup cream to the skillet.  Simmer 5 minutes.  Put in food processor.  Add another 1/2 cup cream to it and process until smooth.  Stir in 1/3 cup chopped cilantro and the poblanos that were set aside.  Season to taste.

Heat oven to 350.

Heat some oil in a cast iron pan.  Brown 2 pounds chicken parts hard.  (You can use whatever meat you want at this point).  Remove from heat.  Add 8 oz sliced mushrooms.  Cook another 5 minutes.  ( I deglazed the pan with a little white wine because the mushrooms were sticking)  Add the chicken back to the pan.  Spoon the sauce over the top.  Bake about 25 minutes or until chicken (or whatever meat you want) is done.

This sauce is really delicious.  You can make it without the meat.  I stirred some leftover sauce into a bowl of rice and beans this morning.  Perfect.

Sunday night supper club: Thailand

Thai Chicken Wings from the Speakes.  Ours were dry.  Kurt's were so much better that we mixed ours in with his. 

Kurt's delicious Thai chicken wings:  Grill chicken wings then toss with peanut sauce.  Peanut Sauce:  1 can coconut milk, 1 cup peanut butter, 1/2 lime, garlic chili paste, 1/2 cup brown sugar and salt. 

Kingsley's Pad Thai:   Saute 5 diced garlic cloves and one small diced onion in sesame oil.  Add 4 eggs, scramble.  Combine 6 tbsp fish sauce, 6 tbsp sugar, 2 tbsp rice finegar, 2 tbsp red curry for spice, 1/2 lime.  Deglaze pan with liquid.  Add noodles.  Garnish with green onions and cashews.

Jennifer's

Miang Kum

 

Pam's Kitchen Sink Thai Soup:  Throw the following into a crockpot:  1 trader joe's package frozen tom am soup with wontopbs and herbs (reserving wonton for another use), 1 can coconut milk, 1 32 oz package of chicken stock, 15-18 frozen shrimp - medium (raw, deveined), 1/2 bag Hyvee frozen "Oriental" veggie mix, 1 small can water chestnuts, 1 tsp lemon zest, and 2 tbsp chopped cilantro.  Set on high for 3 hours.  Adjust for salt and sweet.  (She add 1 tbsp raw sugar and 1 tbsp salt).  Serve with lime and fresh cilantro.

Pete and Mary Beth's wonderful fish.

McGarity's boozy Thai egg nog.

Werth noodles.  They also brought a wonderful curry soup that I didn't get a picture of. 

HAPPY BIRTHDAY KURTY!

Connie was a lovely host and somehow I didn't get a picture of her wonderful spicy dish, but here is the recipe:  Laab from ThaiTable.com

1-2 Servings, Prep Time: 10 Minutes, Total Time: 15 Minutes

---

• 5 sprigs sliced cilantro
• 3 tablespoons fish sauce
• 1 sliced green onion Optional
• 1/4 tablespoon ground dried chili pepper
• 1/2 lbs ground pork
• 1-2 limes
• 1/4 thinly sliced shallots
• 3 sprigs spearmint Optional
• 1 tablespoon toasted rice

Tips and Techniques

Substitute any ground meat for ground pork.
Substitute red onion or just onion for shallot if you like.
The spearmint adds zing to the laab.
For this dish, many people use a small pot but I use my cast iron pan. I can heat it up really hot without destroying the pan. It also retains heat well and heats evenly.

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.
Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

 

Crespelle with prosciutto and fontina

This was really tasty.  It would make a perfect appetizer or serve it with a salad for lunch.  This is also from williams-sonoma essentials of Italian cooking.

For the crespelle:

3/4 cups flour
1 cups whole milk
2 large eggs
1/2 tsp salt
olive oil or canola

Whisk the the above ingredients, except the oil, together and let sit for at least 30 minutes or longer in the refrigerator.  Heat a nonstick skillet.  Brush with olive oil.  Add a scant 1/4 cup of batter and swirl pan (like making a crepe).  Cook until brown spots, then turn.  Put on a plate, separating each with parchment paper.

For the white sauce:

1 1/2 cup whole milk (I used skim and it was fine)
3 tbsp flour
3 tbsp butter
salt

Heat milk in a sauce pan until bubbling at edges.  Set aside.  Melt butter in a pan.  Add the flour and whisk, cooking for about 4-5 minutes.  Turn heat off.  Add the milk, a couple of tbsp at a time, whisking the whole time.  Then add the rest of the milk, whisking.  Turn heat back on.  Add salt.  Stir constantly until thickened, about 1 minute.  (If made ahead, this can be cooled and stored in the refrigerator for 2 days.  Reheat over low heat, adding a little milk to then if needed.)

Putting it all together:

3oz prosciutto di parma
1/4 pound fontina (I used about half this amount, it seemed like it would be too cheesy.  Sanford disagreed)
1/4 cup grated parmigiano reggiano

Lightly olive oil the bottom of a cake pan.  Put a little white sauce in the bottom.

Put a little prosciutto on the crespelle, along with a slice of fontina.  Fold in half, then again and place in pan.  Repeat, slightly overlapping each one.  (I had 12 crepes).

Pour the rest of the white sauce over the top of the crespelles.  Sprinkle with parmesan.  Bake 30 minutes at 375 degrees, until cheese is lightly browned and bubbling.

Meatballs in Sugo

I make meatballs quite a bit. I like them.  These were better.  I usually bake mine, but these were browned in olive oil.  Definitely better.

1 1/2 pounds ground meat.  (I used beef.  If I had other meats to grind, I would have used part of them too.)

3 or 4 slices of coarse country bread, crust removed (I didn't have this, but I did have left over olive oil bread from Mark Bittman.  It was a yeastless bread that turned out more like a biscuit than a baguette.  I wasn't sure how it would work, but it was great.  Bottom line, I don't think it matters what your bread is.  You can even use old biscuits...)   Soak in 1/2 cup whole milk.  Let stand about 10 minutes.

2 large eggs, lightly beaten

1/2 cup grated parmigiano-reggiano

1/4 cup chopped parsley,

1 minced garlic clove, salt and pepper

2 tbsp olive oil

Mix the meat with the eggs, cheese, parsley, garlic, salt and pepper.  Squeeze the milk out of the bread and add to the meat.  Combine.  Make into 2 inch meatballs.  Heat olive oil in pan and brown well.  Do this in batches if your pan is not big enough.  Remove from pan.  Pour off all but 2 tbsp fat.  (If you are using very lean meat or grassfed beef, you will probably need to add some olive oil to the pan)  Add 1 chopped onion and saute until soft.  Add 4 chopped garlic cloves, minced.  Add 2 cans tomatoes and 1 can tomato sauce.  Season with salt and pepper.  Simmer for 20 minutes.  Add meatballs back into pan and simmer another 10 minutes.  Add some freshly torn basil leaves.  stir and serve.

Spaghetti alla Carbonara

This recipe is also adapted from the Williams-Sonoma Italian cookbook.  It is quick and easy.  Threw it together along with a salad in about 20 minutes after soccer practice.

4 oz pancetta or slab bacon, diced
1 tbsp olive oil
salt and pepper
1 lb spaghetti
1/4 cup grated pecorino romano cheese
1/4 cup grated parmigiano-reggiano
2 large eggs plus one egg yolk


Cook the pancetta in olive oil until the fat has rendered, 10-15 minutes.  Meanwhile get everything else together:  grate the cheeses, beat the eggs, bring water to boil for the pasta.

Cook the pasta al dente.  Drain into a colander set in your serving bowl (this heats the bowl) reserving a cup of pasta water.  Take the drained pasta and toss it in the pan with the pancetta.  Mix quickly.  Pour the water, carefully, out of your serving bowl.  Put the pasta in it.  Add the eggs and stir vigorously.  Adjust the consistency by adding the reserved pasta water as needed.  Add cheese, salt and pepper and serve at once.

Pappardelle with Pork Ragu

We had a three coarse meal again, but this was really the only successful part.  I am working on a farrinata or socca, depending upon where you are.  I am getting close, but last night's dinner was no where near where I want it.  Hopefully soon.  We also made chicken under a brick.  I think Sanford's previous chickens are much better.  He splits them down the back, sears them flat in a cast iron skillet in olive oil, then finished in the oven.  I think we will stick with that method and skip the chicken from last night.


Pappardelle with Pork Ragu   (from Williams Sonoma Essentials of Italian cooking)

I doubled the recipe and froze over half of it.

11/2 pounds pork spareribs, divided into individual ribs
salt and pepper
2 tbsp olive oil
1 chopped yellow onion
1 chopped and peeled carrot
1 chopped celery stalk
1/2 cup red wine
28oz can diced tomatoes
1 pound fresh egg pasta
1/2 cup grated pecorina romano

Dry pork ribs.  Season with salt and pepper.  Heat oil in pan.  Brown on all sides, about 20 minutes.

Remove ribs.  Add onion, carrot and celery to pot, reduce heat to medium and cook 10-15 minutes.  Add wine, simmer for a couple of minutes.  Add tomatoes, 1 cup water, and salt and pepper.  Return ribs to pan.  Simmer, covered, for 2-3 hours.

Let cool briefly.  Remove ribs and take meat off bones, shred.  Return meat to pan and simmer, uncovered, until sauced thickens.

I used my standard pasta recipe but substituted semolina flour for the white flour.  Kids like white flour pasta better, Sanford prefers the semolina.  1 1/3 cup semolina, 1/8 tsp salt, 2 eggs and 1/2 tsp olive oil.  Mix.  Using dough hook, mix for 8-10 minutes or knead by hand.  Roll out pasta.  Cut into strips 1 inch wide by 4 inches long.  Cook in salted water 1-2 minutes.  Drain.  Toss in ragu.  Sprinkle with cheese. 

Biscotti al cacao e dulce di latte

Jack made these wonderful little cookies from the book Biscotti

3 cups all purpose flour

1 cup cocoa powder

1/4 tsp salt

2 1/2 tsp baking powder

1 cup + 1 tbsp butter

1 1/4 cups sugar

1/2 tsp vanilla

1 egg + 1 yolk

Dulce di latte, optional

Sift together flour, cocoa, salt and baking powder.  Set aside.

Cream butter and sugar until light and fluffy.  Add vanila and eggs.  Mix well.  Gradually add dry ingredients.  Mix until it all comes together.  Wrap in plastic wrap and refrigerate 30 minutes.  

Transfer dough to lightly floured surface.  Shape into two logs, 2 inches in diameter.  Preheat oven to 350 degrees.  Slice the logs into 1/4 inch slices.  Bake on parchment paper for 7-8 minutes.  Spread with dulce di latte if desired.  (Of course, I could not find duce di latte, so I used dulce de leche.  I think it's the same thing...)

Ribollita and steak

Preparing for ribollita

I loved this!  I made a different version of ribollita from Saveur magazine and Sanford and I thought it was bland and mushy.  This was completely different and delicious.  When I tasted the soup, prior to layering it for the final baking, I was unsure.  But I was wrong.  It worked beautifully together.  The recipe comes from Williams-Sonoma Essentials of Italian Cooking.  Sanford balked at me getting this from the library, but his comment was this is a restaurant worthy dish.  Now the recipe:  Heat a pan.  Add 1/2 cup extra virgin olive oil.  Saute 1 chopped onion, 1 chopped celery stalk, and 2 chopped, peeled carrots.  Cook 5 minutes.  Add 1 cup coarsely chopped cauliflower florets.  Saute 5 minutes.  Add 5 thinly sliced stalk of kale along with 1 cup sliced swiss chard (including stalks).  Add 2 chopped zucchini and 1 large diced boiling potato.  Cook another 5 minutes, stirring.  Add 2-3 cups cooked cannellini beans, 1/4 cup minced fresh herbs in equal parts, parsley, rosemary and sage.   Stir.  Add 2 1/2 quarts chicken broth.  Cook, uncovered, 30 minutes.  In a small baking dish, cover the bottom with soup.  Add thinly sliced country bread (we used ciabatta).  Spoon more soup over the bread.  Sprinkle with parmesan.  Continue to layer bread, soup and cheese then top with bread.  Drizzle olive oil and sprinkle more cheese.  Bake at 425 for 25 minutes.  About 5 minutes before it's finished push down on the bread and bake the last 5 minutes.  (Bill and Chris, we are planning to make this for you when you visit next month)

Bistecca alla Fiorentina:  Very large steak (the one Italian exception of not eating large amounts of meat).  Let sit at room temperature for 2 hours. (do not salt).  Rub with olive oil.   Cook on grill or in a hot cast iron skillet until browned.  Flip salt and turn.  Then flip, salt and remove to rest 10 minutes.  Served with sauteed spinach.

Now, we will have to wait until tomorrow for the biscotti dessert.  The family is waiting, quite impatiently, for me to stop blogging and finish making the dessert.  Until tomorrow....

Sunday night supper club: Italy

Jack and Sanford making biscotti

This is the biscotti.  Preheat oven to 350 degrees.  Toast 1 cup slivered blanched almonds for 8-10 min.  Cool.
Reduce heat to 300 degrees.  Line baking sheet with parchment paper.

In electric mixer combine:  2 cups flower, 1/8 tsp salt, 1 tsp baking powder and 3/4 cup sugar.  In another bowel beat 3 eggs with 1 tsp vanilla extract and 1/2 tsp almond extract.  Slowly add beaten egg mixture to flour mixture, adding almonds halfway though.  Roll out to about 14 inches long and 3-4 inches wide.  Bake for 30-40 min.  Let cool on wire rack 10 min.

Slice 1/2 inch thick slices on the diagonal.  Lay flat on baking sheet.  Bake 10 min.  Flip and bake another 10 min.  Melt chocolate and drizzle on top.

Dri's polenta topped with mushroom ragu.

Asparagus salad (Sanford)  (from Molto Gusto, Mario Batalli)  Using a vegetable peeler, shave one pound asparagus.  Transfer to a bowl.  Shave 2-3 oz pecorina and toss with 1/2  of the lemon vinaigrette and salt and pepper.  Serve with remaining vinaigrette on the side.  Lemon vinaigrette:  Mix together 1/4 cup lemon juice, generous pinch lemon zest, and 1/2 cup extra virgin olive oil. 

Sanford's chickpeas with leeks.  (Also from Mario)  Combine 3 cups chick peas, cooked and 1 cup leek ragu in a large bowl.  Add 1/2 cup extra virgin olive oil, salt to taste and 1/2 tsp red pepper flakes.  Let stand for 1 hour at room temperature.  Leek Ragu:  Heat 1/4 cup extra virgin olive oil.  Add 5 coarsely chopped garlic cloves.  Saute 1-2 min.  Add leeks ( 1 pound, washed, halved lengthwise and cut into 1/2 inch thick slices).  Saute until soft, but not browned.  (8-10 min)  Add 1/3 cup water, cover, reduce heat to low, and cook for about 15 minutes.  If necessary, increase heat and cook until liquid evaporates.  Salt and pepper to taste.

I made the Cannelloni ripieni:  Make one pound fresh pasta (1 1/4 cup flour, 1/8 tsp salt.  Mix.  Make a well - add 2 eggs and 1/2 tsp olive oil.  Stir.  Then put in kitchenaid and using dough hook, mix for about 8 minutes, adding more flour as necessary to keep it from sticking to the side.  Roll out with pasta roller)  Cut out 12 3inx3in squares.  Boil 4 minutes and carefuuly remove and drain.  Set aside.  For the sauce/filling:  Saute 1 chopped onion and 2 chopped garlic cloves in 3 tbsp olive oil.  Add 1 pound ground veal or pork (No veal at Hyvee, so I used pork).  Fry lightly.  Season with salt and pepper and 1 tsp dried oregano.  Chop 8 oz cooked ham into small cubes.  Add them along with 1 1/4 lb peeled and diced tomatoes.  Braise for 20 minutes.  Let cool.  Add 2 eggs to the meat and 2 oz grated parmesan.  Stir.  To assemble:  Spread some filling along one edge of pasta squares.  Roll to for cannelloni.  Put in a buttered dish.  Repeat.  Then pour the remaining sauce over the top.  Sprinkle with more parmesan.  Dot with butter and bake at 400 degrees for 30 minutes.  (I like this, but I would use a different filling from the sauce the next time I make cannelloni.  Seems like I could have just layered it like a lasagna.)

The Werth's beautiful ravioli.

Kurt Kingsley's risotto.

              PAM'S BRACIOLA                                                                                                                                                            1/2 cup raisins
5 tbsp. chopped parsley
1/2 cup pine nuts
1/2 cup finely grated Parmesan
3 cloves garlic, finely chopped
2 pound beef top round steak
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 medium yellow onion, finely chopped
½ cup red wine
½ tsp. red chile flakes
2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf, 6 cloves, 1/2 cup chopped proscuitto, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp dry basil, and 2/3 cup olive oil to bind

 

INSTRUCTIONS

1. To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley. 

 

 

 

Unfortunately, I did not try this soup and I cannot remember what type it was.  I do know that the Hogerty's brought it.

This is Kurt's ravioli.  I know that one of raviolis was butternut squash, the other pumpkin.  Both, delicious.

Apple dessert by the Hogerty's

Kurt Kingsley's

Connie

Hogertys

Finn

Football

Football break

Ellen's olives...

A variety of Italian wines.

Svedka?

Porchetta by Mike Odette.

Italy was hosted by Katie, Andy, Charlie and Olive Werth.  It seems that it was everyone's favorite country so far.  Lots and lots of delicious food.  It is painfully clear to me that I either need to put this in the blog the next day or people need to get me their recipes....

Oh, I have one more recipe from Jennifer Erikson, but I have no picture:

Italian Lemon Verbena Sugar Cookies (Befanini)

MAKES APPROXIMATELY 4 DOZEN COOKIES  

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons fresh lemon verbena, chopped (I take out the mid-rib of each leaf before chopping it.)
• 1 1/2 teaspoons lemon zest
• 1 cup softened butter
• 1 1/2 cups sugar  
• 2 eggs
• 1 teaspoon vanilla           
• Extra sugar for rolling         

1. Combine dry ingredients, leaves and zest. Set aside.

2. Beat butter; add sugar, eggs and vanilla; beat until combined. Add half flour mixture, beat. Stir in remaining flour mixture with wooden spoon. 

3. Make rounded teaspoons full of dough into rounded shapes, roll in extra sugar. Place on ungreased cookie sheet, bake at 350 degrees for 8 to 10 minutes until edges lightly browned. Cool.

Next month to southeast Asia for Thai food at Connie's.