Tag Archives: Tsp

Bolognese Sauce (Tomato & Meat)

 

It’s sooooo cold! How about something simple, hearty and simply delicious? Taking a step back on memory lane ,I remember my dearest Grandma making the best of what she had, Italian style. So it was customary for her to make spaghetti and meatballs. But if time was short and appetites were calling for food, she would make this delicious Bolognese sauce and serve on top of pasta, polenta or potatoes. The result : full tummies and warm hearts.  We also tried the recipe with ground turkey and it was just as fabulous! Enjoy

Ingredients: (for 6 cups of sauce)

2 lbs fresh Roma tomatoes, peeled and coarsely chopped
1 lb lean ground meat
2 yellow onions, finely chopped
2 cloves garlic, minced
3 Tbls olive oil
1/2 cup tomato paste
2 tsp chopped basil
2 tsp oregano
salt and pepper to taste
dash of sugar
1 Tbls balsamic vinegar

Heat the olive in a sauce pot, incorporate the garlic and let cook for 15 to 20 seconds; quickly add the onions and stir , let cook till translucent. Incorporate meat, cook till browned, stirring frequently. Add the diced tomatoes and the tomato paste. Let mixture come to a boil, then reduce heat and add the herbs, salt & pepper to taste. Add the sugar and the vinegar and stir. Let cook for 45 minutes to 1 hour, the flavors will be well blended and the sugar will reduce the acidity of the sauce. Serve over your favorite pasta or over polenta or potatoes for a gluten free dish. Add fresh grated Pecorino Romano as a topping and enjoy!.

Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Whole Wheat Pizza Florentine

Pizza that is actually good for you? too good to be true ? You will want to make this not because it is good for you, but because it’s so delicious.  Here at the Gastronomous kitchen, we  proudly “fooled” several tasters (kids included) to believe it’s ready-frozen pizza from the grocery store!

After some time in the works, we finally did it! Our pizza is loaded with protein ( from the whole wheat), lycopene from the fresh tomatoes , iron and vitamin A from the spinach! We also used part skim shredded mozzarella which added calcium and little fat. Try it without guilt!

For the dough:
2  all-purpose flour
1 and 1/2 cup whole wheat flour
1 cup warm water (baby bottle temperature)
1 and 1/2 Tbls sugar
1 Tbls active dry yeast (1 small pack)
1 tsp salt
2 Tbls oil

toppings:
2 1/2 cups part skim shredded mozzarella
1/cup chopped Roma tomatoes (discard liquid)
1/2 cup chopped frozen spinach
1 clove garlic, minced
oregano, basil to taste

In a large bowl, combine water with sugar and yeast. Let rest for 5 minutes till yeast blooms.  Add the oil and the salt.

If you are using a food , place flour in the processor and feed the water/oil mixture litelt by little, about 2 Tbls at a time. Process for 10 seconds, add more through feed tube till a ball forms. Pay close attention to the consistency since  you ay need a little more warm water or flour.

Continue processing 2 minutes to kneed the dough. Remove from processor and let rest in a covered bowl at room temperature for 30 minutes. Punch dough down and shape to fit desired pan.

Sprinkle the pan with flour, place dough on top and bake in a 450 degree oven for 8 minutes.

Remove and place the toppings on the pizza and bake degree oven till cheese melts ( between 5 and 15 minutes). Baking time will depend on the thickness of the crust and the heat of your oven.

Slice into eight parts and serve immediately. Enjoy!

Tools: Use a pizza pan or go all the way!!!

28014 14 IN. PIZZA PAN 28014 14 IN. PIZZA PAN   

BETTY CROCKER PERFORATED PIZZA CRISPER Clear coated non-stick finish Dishwasher safe 28014 14 IN. PIZZA PAN SIZE:14 $8.69

 


Bialetti 4-pc. Pizza Stone Set Bialetti 4-pc. Pizza Stone Set      

This handy Pizza Set from Bialetti includes a pizza stone ideal for baking both homemade or frozen pizzas, serving rack, pizza peel, and pizza cutter. Bialetti now brings its classic Italian quality and modern Italian design to their kitchen gadgets. Origin: China Warranty: 10 Year Dimensions: 14.75-in. $29.95

 

 

 


Rich Flavor Turkey Basting

roasted-turkey

 

Tired of butter and herbs? Want to jazz up your holiday turkey with some richly flavored basting?
Try some of our favorites! Basting sauces can be made in double quantities to serve as a side sauce together with the traditional cranberry and  gravy. For best flavor results, basting should be done in the last 45 of cooking time. 

Honey-Mustard  ( makes 1 cup):

1/2 cup dijon mustard
1/4 cup clover honey ( room temperature)
1/4 cup olive oil
salt and pepper to taste

In a medium bowl, mix  the olive oil with the honey with a whisk  till it changes to a paler color and slightly thicker texture. Add salt and pepper if using and then incorporate the mustard. Stir till it completely mixed.

 

Spicy Chipotle basting sauce ( makes 1 cup):

1/2 cup tomato paste
2 chipotle peppers chopped
3 Tbls olive oil
3 tbls sugar
salt and pepper to taste

Place all ingredients in food processor and mix till smooth ( about 2 minutes). The mixture should now have consistency of ketchup : just enough viscosity to stick to the back of a spoon and to a turkey breast 🙂

Can’t find Chipotle peppers? Use  2 tbls of cranberry sauce mixed with 1/2 tsp hot sauce and 1/2 tsp of liquid smoke

 

 

 

 


Smoked Pork w/ Fennel Seed & Garlic-Orange Mojo

This is a combination made in heaven: Low Carb a full taste!  The recipe came together by chance. A friend has a Seville oranges tree and it had too many to consume ! Since these oranges have very little sugar (carbs) and a lot of great flavor, the recipe is perfect for the low-carb diet.

The oranges render the perfect touch of acidity for pork, just enough to cut the “greasiness”. The fennel give the hint of sweetness without adding carbs. The pork can either be grilled , broiled ,or pan seared. Try it with  a pinot gris, or a sav blanc wine.


Ingredients: (for 4 servings)

4 pork chops
2 Tbls liquid smoke
1 tsp fennel seed
1 Tbls olive oil
Salt to taste

For the sauce:
6 cloves of garlic, mashed
1 thinly sliced small onion
The juice of a Seville orange
salt to taste

Rinse and dry your pork chops with paper towels, salt and pepper them to taste, rub with the fennel seed and let them reach room temperature before searing.

Meanwhile, mix the ingredients for the sauce in a bowl and let it stand. Coat a heavy skillet or large sauté pan with the olive oil and heat till almost smoking. Add the chops, them cook without touching for about 3 minutes or till a beautiful golden color appears. Turn over let sear for 3 more minutes. Add thee liquid smoke and cover with a large lid. Lower the heat and let them cook till the internal temperature reaches 155 degrees. Take the chops out of the skillet, keep them warm.

Put the skillet back on the fire and add the liquid from the sauce, carefully deglaze the pan using a wooden spoon. Once you have obtained a nice base mix in the garlic-onion mix and let cook for a minute.
Arrange chops on plates and serve the sauce on a small dipping dish on the side. Enjoy!