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Dinner in 30 minutes – REALLY!

October 12, 2011 by Mary Frances 3 Comments

This is no Rachel Ray joke!

We arrive home very late on Columbus Day, having had business meetings upstate in Hudson.

I know I have broccoli rabe at home in Manhattan. I grab a pack of frozen sausage from the country house and do not put in it in a cool pack for the ride home so it will thaw. I will make pasta with broccoli rabe and sausage. However it is a mild Italian chicken sausage, BUT I have just picked a very hot serrano pepper from my garden!

Everyone is starved as we walk in the door at 8:30. I put all the other groceries away and get to work a little before nine. How can I get dinner on the table quick? I ask for help from Zach’s girlfriend, Agata, and she does a beautiful job peeling and slicing the 6 large garlic cloves. And I continue with the neatest thing being using the broccoli rabe near boiling water to bring to a rolling boil to cook the pasta. It also flavored the pasta as well. Dinner was on the table at 9:23, served with a lovely bottle of red wine for the four of us and it was a feast! I hope you enjoy this as much as we did. My husband said this was the very best version of this dish I have ever made! And, it has the magical pancetta in it to give it the big full flavor. Here goes.

Pasta with broccoli rabe and chicken sausage in a bowl.

PASTA WITH BROCCOLI RABE AND CHICKEN SAUSAGE
1/4 cup olive oil
6 large garlic cloves, pealed and sliced
1 serrano chili pepper minced, with seeds (remove seeds if you do not like things hot)
1 3/8” thick slice pf pancetta, cut into small dice
1 bunch broccoli rabe, washed and cut into 2” pieces
1 -11/4 lb. mild Italian chicken sausage, removed from casing and broken up into small chunks
1 lb linguini – No. 6
3 tbs. pasta water
2 oz. grated Pecorino Romano cheese.

Peel and slice the garlic cloves. Mince the pepper. Warm the olive oil with the garlic, hot pepper and pancetta on low heat for 10 – 12 minutes in a large skillet while you’re cleaning the broccoli rabe. Trim the ends of the broccoli rabe and cut into 2” pieces, Wash thoroughly, twice. Put in a large pot, cover with at least 2” of cold water. Salt with coarse sea salt. Put on very high heat. When bubbles start to form on the edges of the pot, lift the broccoli rabe out with a hand mesh strainer or slotted spoon and drain in a colander. This partially cooks the rabe and removes the bitterness. You are saving the water to cook your pasta in. Raise heat on garlic mixture to medium, add your sausage and sauté until all pink is gone. Taste for salt and pepper but remember, the Pecorino is salty and that gets put in at the end. Meanwhile, bring the broccolli rabe water to a rolling boil and cook your pasta. Add drained broccolli rabe to sausage mixture and toss the combination. Save some pasta water and drain the pasta when done. I find it best to combine all in layers. Put 1/3 pasta in a bowl with 1/3 sausage rabe mixture and 1/3 cheese and 1 TBS. pasta water, toss to combine and continue with thirds and toss. Serve with more cheese if you like at the table, but it really isn’t necessary.

This dish is so creamy and delicious – even for people who say they don’t like broccoli rabe! It almost tastes like it has butter in it but it doesn’t. You will love it!

Friday night

October 10, 2011 by Mary Frances Leave a Comment

My oldest son wanted to come out to the country house with 3 friends this past Friday afternoon, to spend the night, on their way to a farm in Massachusetts for a cider pressing event. Now I was already expecting 4 guests on Saturday for the weekend. After initially being taken aback, what’s a little more laundry? These kids are fun. And I have to tell you, it is so nice to drive up to your own house with the lights all on and all warm inside and have someone greet you to offer their help in bringing things in, martini glasses on the coffee table and laughter and music. What could be a better greeting on a Friday night – or any night for that matter?

He said he would make dinner. Great!! See – they all cook! He made the most spectacular chili – with tender pork cubes and no beans, served over polenta that his good friend Martha made.

I’m telling you, it was so, so good. I have to get the recipe and I was so very glad he did not take the leftovers which I cleaned up completely today – and I didn’t want to share. Not with anyone.

Later yesterday, I received this photo of his bounty from the farm. Beautiful!!

Beef brisket

October 9, 2011 by Mary Frances 4 Comments

I always think of my good friend Susan who on 9/11, after the towers collapsed, was told to go home from work and was so distraught and didn’t know what to do, she chose to go to her butcher and bought a beef brisket; hoping to find solace in an enormous slab of beef. The very idea of brisket is comforting; it is a homey dish in my mind. However, every Jewish holiday I have attended, with accompanying brisket, has almost always fallen short of my juicy, tender beef idealization.

My husband was raised Jewish and brisket is a Rosh Hashanah staple. He did not want a New Year’s family dinner this year but I insisted we try to pull it together at the last minute, At 6:30 the night before, we decide to plunge in and purchase the meat – a six and a half pound brisket – for 5 of us! Yikes! Now we had to convince Zach to be home by 3:30 to put this baby in. After dinner on Tuesday night, I got to work on a marinade. Not liking the sound of any one recipe online, I proceeded to make up my own. So here we go. This was so delicious; I will make this again and again, even if it’s not a Jewish holiday. I wanted to drink the gravy and then put it on everything afterwards, it was that good.

MARINATED BEEF BRISKET

1 head of garlic, cloves peeled and minced
3 cups of chopped onions
1 1/2 cups red wine vinegar
1 1/2 cups dry red wine
3/4 cup Dijon mustard
1 can tomato paste
3/4 cup light brown sugar, packed
1/4 cup soy sauce
2 tsp. Kosher salt
6 1/2 lb. beef brisket
3 – 4 plum tomatoes, cored and diced
4 carrots, peeled and cut into 1 1/4” pieces
3 medium red-skinned potatoes, cut in 1 1/4” chunks

Whisk together the garlic, onions, vinegar, red wine, mustard, tomato paste, brown sugar, soy sauce and salt in a very large bowl. Wash and dry the meat and submerge it in the marinade. Cover and refrigerate overnight. Turn it over in the morning.

Preheat oven to 325 degrees. Take meat out 45 minutes before putting in the oven. Place meat and 3/4 of the marinade in a covered pot or Dutch oven (Le Creuset is best). Discard the rest of the marinade. Roast for 3 hours Add carrots and potatoes. Cover again and at 3 1/2 hours, add tomatoes and cook for 45 minutes more. It should be fork tender.

Remove the meat to a platter. Take the vegetables out with a slotted spoon and surround the meat with them on the platter. Boil the marinade, skimming off all the grease that will form at the top as you rapidly boil for 20 minutes or so, until greaseless and slightly thickened.

Generously drizzle gravy over the meat and vegetables, garnish with parsley. Carve in 1/4” slices on an angle and serve. Pass extra gravy at the table.

You will be amazed.

Amazing lamb ragu

September 26, 2011 by Mary Frances 5 Comments

This dish is scrumptious!!! You have got to try it and see the look of love on the faces of your eaters!! Comforting and bursting with flavor, it’s a perfect Fall dish. This is the kind of dish that makes you want to crawl right inside of it, cuddle up and sigh. Really. And it’s quick, easy and special enough for guests!

PASTA WITH CREAMY LAMB RAGU & MINT
– serves 4

2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, minced
Salt and freshly ground black pepper
1 pound ground lamb
1 28-ounce can San Marzano tomatoes, crushed by hand, with liquid
1/2 cup heavy cream
1 pound dried penne pasta or Girelle as pictured
2 – 3 tbs. fresh chopped mint (or parsley if you don’t have mint)
Freshly grated Pecorino Romano

Warm olive oil in a medium skillet and turn heat to low. A minute later, add onion and cook, stirring occasionally, until it becomes translucent, about 10 – 12 minutes. Meanwhile, set a pot of water to boil for pasta and salt it.

When onion is ready, add lamb and garlic to skillet and cook, stirring to break up any clumps, until all traces of red are gone, about 5 minutes. Add tomatoes and their juice to lamb mixture, then adjust heat so it simmers briskly, constantly. The sauce should thicken.

Put pasta in boiling water and cook to al dente – usually 1-2 minutes less than package directions.

Taste and salt and pepper your sauce. Take the sauce off the heat, add cream, stirring completely. When pasta is done, drain well, toss it with sauce, some grated Pecorino Romano cheese and half the mint or parsley. Sprinkle the remaining chopped mint or parsley on top to finish the dish. Pass more cheese at the table.

Lamb ragu with Girelle in a bowl with grated Romano cheese and cracked black pepper.

With more grated Pecorino Romano cheese and cracked black pepper

Veal stew with rosemary and lemon

September 22, 2011 by Mary Frances 2 Comments

I made this last night for dinner. It should serve 4 but it was so good we cleaned it all up. You really should make this ahead of time or on the weekend to have time to simmer the veal the full hour and 15 minutes. I rushed it and only simmered it 45 minutes and it was still so tasty and good. I hope you enjoy it as much as we did!

VEAL STEW WITH ROSEMARY AND LEMON – serves 4
2 tbs. olive oil
1.5 lbs. boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 tbs. unsalted butter
2 celery ribs, finely chopped
1 large onion, finely chopped
1.5 large carrots, finely chopped
1 cup dry white wine
1 cup tomato sauce, preferably homemade
1 heaping tbs. coarsely chopped rosemary
1 tsp. finely grated lemon zest
2 tbs. chopped fresh basil
Polenta with Parmesan, for serving

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the veal, (use a paper towel to dry the meat first.) season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate.

In the same casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 8 – 10 minutes. Add the wine and boil over moderately high heat until almost evaporated. Add the tomato sauce, rosemary and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes, or you can rush this to 45 minutes. Stir in the lemon zest and season with salt and pepper, if necessary. Spoon the Polenta with Parmesan into bowls, top with the veal stew, finish with the chopped basil and serve.

Make Ahead The stew can be refrigerated for up to 3 days.

Sunday Night Stuffed Peppers

September 12, 2011 by Mary Frances Leave a Comment

When I was a little girl, my mother made stuffed peppers as a special weeknight dinner. I always loved them and I’m not a green pepper fan. So I decided to try to recreate her recipe and use a combination of red and green peppers to stuff. (It’s an early Christmas!) I have all of her recipes, but I must admit, she’s been gone since 1995 and I have not ventured to try to find it. She was a wee bit organized but not much. I am terrible at keeping some sort of sense of my mass of recipes. (How should you categorize – main ingredient or meal part or when you served it?) Luckily I have a good memory (so far!) and there’s always the internet and online sources to go back to.

So I made this one up to the best of my memory of hers. My family thought I did a great job. I remember my Mom used to put an extra dab of tomato sauce (she used Hunt’s!) on top of the meat mixture in the peppers. I opted to put the cheese. I think here it’s better as the tomato sauce in the meat mixture is so rich with the wine, extra is not needed. I think she would think so too.

You let me know what you think.

SUNDAY NIGHT STUFFED PEPPERS – serves 4 – 6
2 tbs. olive oil
1 medium-large onion, chopped
5 cloves garlic, minced
1 28 oz. can San Marzano tomatoes, hand crushed, with juices
2 tsp. dried Greek oregano
10 thyme springs, leaves only
½ cup dry red wine
1+ lb. bulk sweet Italian sausage
1+ lb. bulk hot Italian sausage
¼ cup chopped parsley leaves
3 tbs. chopped tarragon leaves
½ -3/4 cup cooked white basmati rice
6 large peppers, red or green or a combo
9 tbs. grated parmesan cheese
1- 11/2 cups chicken broth

Pre-heat oven to 350 degree

Warm the olive oil on low heat, add onion and garlic, cover and sweat for 15 minutes. The onion and garlic will get sweet and soft, stir every once in a while to make sure it doesn’t brown. Add tomatoes and juices, oregano and thyme, raise heat and simmer for 10 minutes. Add red wine and simmer for 15 more minutes until sauce is thickened. Salt and pepper to taste.

Meanwhile, sauté the sausage meat together, breaking it up with a wooden spoon until all pink is gone. Line a large platter with 3 layers of paper towels. When meat is cooked, spread it out on the paper towels to drain the grease.

Prepare peppers. Wash and cut off the tops. Remove the stem, wrap in plastic and save for another use. Remove the seeds from the peppers so you have nice hallowed- out cups.

When the sauce is thickened, remove from heat and fold in the cooked rice, parsley and tarragon. Add the drained meat and combine well. Fill the peppers with this mixture and stand them upright in a baking pan. Top each pepper meat mixture with 1.5 tbs. grated parmesan cheese. Pour chicken broth in the bottom of the pan to a depth of 3/8” – ½”. Bake at 350 degrees for 25 – 35 minutes. Remove and serve.

Enjoy!!!