Classic Marinara Sauce

Recipegirl.com

Marinara sauce is the classic of all Spaghetti sauces. It is a simple tomato based sauce without meat. It can be made in advance and later enhanced  with meat, mushrooms or sausage. It can be used as is in dishes like stuffed shells, macaroni and sauce or spaghetti and meat balls.

INGREDIENTS:

2 28-oz cans Italian-style whole peeled plum tomatoes

3 Tbsp extra virgin olive oil

1 small onion

4 garlic cloves

1 Tbsp dried rosemary or 2 Tbsp fresh

1 Tbsp dried basil or 12 large fresh leaves

PREPARATION:

Drain the tomatoes, reserving the juice. Using a potato masher, crush the tomatoes into chunks right in the can. Peel and finely chop the onion. Peel and mince the garlic. Wash the fresh herbs, shaking off the water. Strip the rosemary leaves and finely chop. (Using dry, chop them in a mill). Strip the basil leaves and chop.

COOKING:

Place the reserved tomato juice in a 1 qt pot and simmer (bubbling) until reduced to 1/3. then add to the sauce.

Heat a medium sauté pan over medium-high heat. Add the 3 Tbsp olive oil, then the onions. Sauté until onions are softened, about 5 minutes. Add the garlic and sauté another minute.

Add the tomatoes, herbs and pepper. Reduce heat to low and cook until is reduced and it thickens, about 1 to 2 hours

Capellini with Red Clam Sauce

It's the middle of Lent for all the Catholics out there so it's appropriate for a recipe containing no meat for those of you fasting.

I know most of the "food gurus" say to use Linguini, but I have found that the Linguini noodles are excessively starchy and just too bulky. The Capellini (Thin Angel Hair) is much more delicate and holds the sauce well.

 

INGREDIENTS: 

 

1 can (28 ounces) Peeled plumb tomatoes

1 can (6-1/2 ounces each) chopped clams, undrained **

1 small onion

1 Tbsp olive oil

2 garlic cloves

2 Tbsp fresh parsley

1 bay leaf

1/2 Cup of dry red wine

1/2 tspn sugar

1/2 tspn dried basil

1/2 tspn dried thyme

4 ounces Capellini , cooked and drained

PREPARATION:

Drain the tomatoes, reserving the liquid and crush with a potato masher right in the can. Peel the onion and chop finely. Peel the garlic and chop. Wash the parsley and mince chop the leaves.

COOKING:

Put the juice from the tomatoes in a small pot and gently boil (slow bubbling) until it is reduced to 1/3. (about 45 min to 1 hour).

Heat a small skillet, add the oil and sauté onion in until tender. Add garlic; sauté 1 minute longer. Transfer to a pot, stir in the crushed tomatoes, parsley, bay leaf, sugar, basil, and thyme.

Cover and cook on low for 2 hours, Add the reduced tomato juice. Drain the clams and add the juice to the pot, stirring to combine. Continue a slow simmer for another hour, adding the clams about 15 min. before serving.  Discard bay leaf.

While the sauce is cooking, cook the capellini according to package directions or until al dente

Serve the sauce over the Capellini. With extra sauce served along side.
 

**Bar Harbor brand "Chopper Clams" for this recipe were purchase from Amazon.com as they are outstanding and about as close to fresh as you can get.

Apple Pie from Scratch

Old-Fashioned Apple Pie made from scratch is a delight to the pallet. No canned filling, no pre-made crust unrolled from a tube, just the labor of love. When you bite into this pie I hope you remember the bygone days when Grandma had a fresh baked pie cooling on the window ledge that you could smell from most anywhere. Then came the cutting, then a bite -WOW is that wonderful.  Enjoy

Plain Pie Crust (Pastry)

INGREDIENTS:

1-1/3 cups all-purpose flour

¼ teaspoon salt

1/3 cup salad (cooking) oil

3 tablespoons cold milk

Stir flour and salt together; measure in the oil from measuring cup and add milk to oil. Do not mix. Gently pour into flour mixture mix until well moistened. (Do not over-work the dough as it will toughen). Then form it into a ball.

Spread a large sheet of wax paper on to counter, placing the ball in center. Cover with a second sheet of wax paper and roll out larger then pie plate.

Peel off the top paper and pick up the dough with the bottom sheet of wax paper and turn it into the pie plate. Peel off the wax paper as the crust falls into the pan. Work to release entrapped air. Prick the entire bottom of the crust with a fork releasing any air; and flute edge

INGREDIENTS:

Filling

1/2 heaping cup of sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (6 large)*

2 tablespoons butter

Pre Heat oven to 400°F.

Filling:

In a small bowl, mix sugar, 1/4 cup flour, the cinnamon and nutmeg. In a large mixing bowl, peel and core the apples, cutting them into concistant size wedges. Cut in half if they are too long. Stir in sugar mixture and well mixed coating all the apples. Spoon into pastry-lined pie pan. Cut butter into small pieces and dot over filling.

Prepare a second batch of pastry as above. (Preparing them separate keeps them from drying out) Place it on top over filling; cut several slits to allow steam to escape. Press on rim to seal; flute as desired.

BAKING:

Place a large foil covered tray in the oven under the pie to catch any dripping.

Bake 50 to 60 minutes at 400°F or until crust is brown and the apples are soft.

 

* For this pie we used Jonathin apples as their flavor is mildly sweet with a tart tang and subtle hints of spice. They will cook down some and leave a space over the filling.

Pork with Sweet Red Peppers (Szechwan) Tián jiāo ròu sī 甜椒肉丝

As I have stated in the past, one of my favorite food type is Chinese, especially dishes that represent their "Gourmet" style. Here's one of my favorites, and yes it is hot, but not intense.

INGREDIENTS:

1/2 lb lean pork
3 Red peppers, medium (or 1-1/2 large )
2 red chili peppers
1 Tbs. sherry
1 tsp. Szechwan chili sauce**
2 tsp. corn starch dissolved in 4 tsp. of water

SPICES:
1 slice ginger
1 each scallions
1 clove garlic

SAUCE:
2 Tbs. brown bean sauce
1 tsp. soy sauce dbl. black
2 Tbs. chicken stock
2 Tbs. sugar

1/4 tsp. salt

MARINADE:
1 Tbs. water chestnut powder
1 each egg white
1 tsp. sherry
1 tsp. sesame oil

PREPARATION:
Clean the pork, removing all the fat. Cut it into 1/8" thin slices using the "flying fingers" technique and then into 3/8" x 2" strips.

Marinade; separate the egg, combine with the water chestnut powder, sesame oil, and sherry. Mix with a fork, then add to the pork, mixing with your fingers to evenly distribute. Set aside to marinate for 2 hrs.
Spices; Peel the ginger, crush it with the flat side of the cleaver and mince. Clean the scallions, removing the old green and crush them also and chop into pieces, combine with the ginger. Clean the garlic and mince.
Rinse the peppers, cut them in half, and remove the seeds, core, and white pulp. Cut them into 3/8" by 2" strips. Set aside to drain. Rinse the chili peppers, remove the core and seeds then, and cut them into 1/4" rings.
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .

COOKING:

Set wok over high heat, when the rim is hot to the touch add 4 Tbsp peanut oil and let heat. Add the pork to the hot oil, moving the pieces around with a pair of cooking chopsticks to separate them and expose them to the hot oil. Continue frying for 30 sec. until they turn thoroughly gray. Remove with a strainer leaving the oil, and let drain 'till needed.

Clean the wok, then re-heat the wok hot over a high flame, (add 1 Tbs. of peanut oil and bring just 'till smoke.) Add the Spices and S/F for 15 sec. followed by the Szechwan chili sauce.

Add the red chili peppers followed by the red peppers, continue to S/F for 2 min. Add the pork, then the sherry followed by the Sauce. S/F over high heat for 45 sec. Add the corn starch/water mix. Allow to thicken for a min. or so. Scoop out to a serving dish and serve.

** Sold in Chinese Grocery stores in a Black can titled "Szechwan Chili Sauce" with a picture on it also available on Amazon.com

Shrimp with Red Pepper in Garlic Sauce

Red Peppers, the ripe form of green peppers, No not the hot ones, but the s-w-e-e-t variety that seem to be left out in the realm of cooking. Grind them in a sauce, chop them so finely you can't tell they are in the dish.

So here's a recipe I have developed to blend their sweet crispiness with succulent shrimp. I do hope you enjoy.

INGREDIENTS:
¾ pound Shrimp 16-20/lb. (raw)
¼ pound Capellini (Angle Hair) spaghetti
1 large Sweet Red Pepper
1 large clove garlic
1/8-¼ tsp crushed red pepper flakes
2 Tbsp olive oil
1 tsp parsley
1/3+ cup white wine
1 Tbsp grated Parmesan cheese
Fresh parsley sprigs for garnish

PREPARATION:

Wash the shrimp, peel removing the vein and tail shell. Prepare the red pepper flakes (Note: crushed red pepper can be substituted, but the seeds mess up the presentation).

Wash the red pepper, carve and cut it into 3/4 ” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.

COOKING:

First cook Capellini , drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

While it is cooking, heat a heavy skillet medium hot, 'till the rim is hot to the touch add the oil and let it heat. Add the garlic and pepper flakes, reduce heat, sauté until the garlic just starts to turn light brown. Add the red peppers and chopped parsley sauté a few min. then add the shrimp,. Sauté until shrimp become firm and opaque (about 2 min. per side). Remove the shrimp and peppers with a slotted spoon to the waiting Capellini  and re-tent.

Add a splash of white wine (1/3+ cup) then deglaze the pan over moderate heat. reduce to about 3/4 and pour over the shrimp/peppers and sprinkle with the Parmesan.

Garnish with parsley.

Johnsonville Italian Sausage

In the past, I have recommended Johnsonville Italian sausage in several of my recipes, Well I now must emphatically withdraw that recommendation as it has changed!

Since the introduction of the crescent shaped yellow Styrofoam tray, the fat content has skyrocketed and the spice balance has shifted to a point where it taints my recipes with an undesirable flavor. I recently fried a single link of their Hot Italian sausage and was amazed to find almost three tablespoons of rendered fat was in the pan around the meat - unacceptable. I know this isn't a scientific test, but it's enough to disgust me. As far as the Sweet Italian, there now is a noticeable hot tinge to the flavor, again messing up my Sausage and Red Pepper sandwich recipe.

I have called the company on two separate occasions to report my findings and both times I have been told that there hasn't been any changes made. Well since the calls, I have purchased at least a dozen packages of the Sweet and Hot verities only to find them consistently bad.

Out of desperation, I have purchases a package of Kroger house brand Italian sausage and find it to be much better, but more trials are necessary on other brands to find a suitable replacement.