Any keeper recipes you've tried recently that you'd like to share or talk about?

Here's one we enjoyed. Rec: Pasta with Sausage, Tomatoes and Mushrooms

Pat's note: Made this last week and enjoyed it with pasta. Today I created a baked rigatoni casserole using the remaining sauce and a few leftover hunks of cheese in the refrigator: grated fontina, grated Parmesan and a small container of marinated bocconici--cut in half. Mmmm, the result was a cheesy delicious comforting baked pasta dish just perfect for a cool rainy day.

Pasta with Sausage, Tomatoes, and Mushrooms

2 1/2 pounds Italian sweet sausages, casings removed, crumbled
3 tablespoons olive oil
1 1/2 pounds mushrooms, thickly sliced
3 cups chopped onions
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh oregano
6 large garlic cloves, chopped
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons (1/4 stick) butter

1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately. Yield: 8 servings

Source: http://www.epicurious.com/recipes/food/views/106961

Epi notes: Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine — broad, flat noodles with rippled edges — work particularly well.

http://www.epicurious.com/recipes/food/views/106961

 
REC: Pork Marsala with Spinach

My MIL gave me a subscription to Food Network magazine as a Christmas gift. I was dubious, but it is a really nice magazine with a diverse collection of recipes.

This one was a winner - I used thick cut pork loin chops (Costco) in place of the whole loin.

Ingredients

* 1 1/2 pounds boneless pork loin roast, trimmed
* Kosher salt and freshly ground pepper
* 3 tablespoons all-purpose flour
* 2 tablespoons extra-virgin olive oil
* 1 1/2 pounds white mushrooms, quartered
* 2/3 cup low-sodium chicken broth
* 1/2 cup dry marsala wine
* 1/3 cup heavy cream
* 4 teaspoons fresh lemon juice
* 1/2 cup fresh parsley leaves
* 1 pound baby spinach

Directions

Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.

Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.

Per serving: Calories 607; Fat 37 g (Saturated 13 g); Cholesterol 145 mg; Sodium 448 mg; Carbohydrate 25 g; Fiber 6 g; Protein 42g

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-marsala-with-spinach-recipe/index.html

 
REC: Braised Lamb Shoulder. (I made this once before). SOO good.

I used a boneless lamb shoulder, put some of the rosemary, garlic, salt and pepper inside, then rolled it back up.


Braised Lamb Shoulder
Jamie Oliver

Lamb:
* 1 (4.4 lbs) lamb shoulder, with the bone in (I used boneless)
* 1 bunch fresh rosemary (a large bunch, or two small bunches)
* 1 bulb of garlic, broken into unpeeled cloves (use more if you love garlic)
* olive oil
* salt
* black pepper, freshly ground
Sauce:
* 1 tablespoon flour
* 16 oz chicken stock
* 2 tablespoons salted capers, rinsed and finely chopped
* 1 large bunch fresh mint, leaves only, very finely chopped
* 2 tablespoons red wine vinegar


* First, preheat your oven as high as it will go.
* Using a sharp knife, score the fat layer of the lamb at about 1" intervals, then do it in the opposite direction to form a diamond pattern. I did this a bit too eagerly, making the intervals too small and cutting through the fat into the meat, but it didn’t matter.
* Pour some olive oil over your lamb, rub it in with your hands and then sprinkle liberally with salt and ground black pepper, rubbing the seasoning in well with your hands too.

* Pour a little olive oil into a lidded casserole dish and lay half of the rosemary sprigs into it, then scatter half of the garlic gloves amongst the rosemary springs.

* Place the lamb into the casserole, on top of the rosemary and garlic and scatter the rest of the rosemary and garlic cloves on top of the lamb.

* Put the lid onto the casserole and put it into the oven on the middle shelf of your pre-heated oven before turning down to 325°F, or 320° for a convection oven.
* Cook for four hours at this temperature. It does not need much attention, it will quite happily cook away to a deliciously soft state.

* Remove the lamb from the casserole; cover it with foil and leave to rest for a while.
* Remove and discard any sprigs of rosemary in the casserole. Don’t worry about the little leaves that have fallen off the sprigs. Remove the roasted garlic cloves to a plate and let them cool a little.
* Remove all but one tablespoon of oil from the pan. Try to remove only the oil; retain the other juices that have cooked out of the lamb.
* Take some of the roasted garlic cloves and squeeze out the soft, nutty, garlicky insides, mash them up with a spoon and put them back into the casserole.
* Place the casserole on the stove over a medium heat and stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock. Boil, stirring, for about 5 minutes.
* Add the finely chopped mint, capers and red wine vinegar, stirring it all in.
* Boil gently for a few minutes, then pour into a gravy boat for serving.
* To serve the lamb, simply pull it away from the bone with a knife and fork or two forks. It should break up very easily.

 
Not new--I made my soy chicken for a dinner party.--I was wondering what to cook that the guests

hadn't had before and wouldn't be too expensive. Jacques said, "Why not your soy chicken?" I immediately answered "That's too easy for a dinner party!" The glare I got was priceless. So I swallowed me pride and our friends said it was the best chicken I've ever served.

It's in Studiply Simple. Three ingredients. I would never have served it to company if I hadn't been shamed into it.

http://eat.at/swap/forum26/11_Stupidly_Simple_Soy_Chicken

 
OK, it's on the schedule for Monday, a really busy day. But the

big guy needs to have some kind of a sauce to put over a plain steamed rice so does this make that? If not I can add in ingredients to make the rice stand alone. I'm intrigued.

 
Super easy REC: Almond + Lemon Crusted Fish with Spinach

I made this for dinner last night because I needed something fast, I had very little prep time. I thought it sounded good but we were shocked at just how good it really was. DH raved and raved about it. I used halibut because Whole Foods had some nice wild caught Canadian ones available. I was actually looking for cod but they didn't have any. However, any flaky white fish would do just fine. This is an easy and tasty dinner that can be made when you get home from work--and eat before midnight!

http://www.eatingwell.com/recipes/almond_lemon_fish_with_spinach.html

 
This was fantastic Posted by Michael Roast Beef Po Boy

Rec: Roast Beef Po' Boy with Debris Gravy (Debris Gravy??)
Veteran Member
1153 posts
Joined: Dec 18, 2005




Posted to Thread #20116 at 10:54 am on Mar 5, 2011




I was looking at Mother's menu and had no idea what Debris Gravy was so I Googled it. This looks fantastic!!

Roast Beef Po Boy with Debris Gravy


For the Roast:
1 Beef Chuck Roast (this one was 2-1/2 pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Do not to pierce all the way to the bottom. Stuff the sliced garlic into the
slits. Season the Roast very liberally on all sides with the Salt & Black
Pepper, season with Cayenne to your taste, I don’t use much. Heat the fat in
a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke,
wait a few more seconds, then carefully add the Roast cut side down. Brown
very well on all sides, without burning it. Remove to a plate. Drain off all
but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the
onions just start to brown, place the roast back in the pan, then add the
stocks. Finish, if necessary, with enough water to bring the cooking liquid
3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil,
then back down to a simmer. Simmer covered for 3-4 hours or until the meat
falls apart by staring at it.

For the Debris Gravy: Carve the meat into very thin slices, it will be hard
to do and will fall apart, that is good. All of the bits and pieces, that
fall off are your Debris (pronounced DAY-bree.) Add all of the bits and
chunks to you cooking liquid after skimming off the fat from the surface,
keep the carved meat with a little liquid on a warm plate, covered tightly
with plastic wrap. Bring the gravy to a full boil and reduce until it coats
the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy: New Orleans Style French Bread (Po’ Boys are generally
about 9-10 inches long per sandwich. As you can see I made mine a bit
smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge
(as seen in the background of the pic.) I find the hinge makes for slightly,
easier eating. Shredded Lettuce (or Cabbage a la Mothers) Mayonnaise Roast
Beef (see above) Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside
of the upper and lower halves. Place about a cup of Shredded Lettuce on the
bottom half. Cover the lettuce with a generous portion of the “sliced” Beef.
Drown the beef with Debris Gravy.

Grab a stack of napkins, a cold beer and enjoy!

**Note - To make this a Ferdi Special a la Mother’s, add Good quality sliced
ham underneath the Beef!

This Roast will make about 4 very generous Po’ Boys.


I Didn't add the ham or mayo

 
This Chicken Caesar Salad from Cook's Illustrated was very good.

I warmed the egg to room temp before boiling it for the 45 seconds.

* Exported for MasterCook 4 by Living Cookbook *

Chicken Caesar Salad

Recipe By : Cook's Illustrated May/Jun 2002
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Salad


Amount Measure Ingredient -- Preparation Method

Garlic Croutons2 large cloves garlic, minced fine or pressed through garlic press
1/4 tsp salt
3 Tbs extra-virgin olive oil
3 cups 3/4-inch bread cubes from 1 baguette or country loafBroiled Chicken Breasts6 Tbs kosher salt or 3 tablespoons table salt
3 Tbs sugar
4 6-oz boneless, skinless chicken breast halves,
-- trimmed of excess fat
ground black pepperCaesar Dressing2 large eggs
1 Tbs plus 2 teaspoons juice from 1 lemon
1 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp ground black pepper
1 medium clove garlic, minced fine or pressed through
-- garlic press (about 1 teaspoon)
4 flat anchovy fillets, minced (about 1 1/2 teaspoons)
1/3 cup extra-virgin olive oilSalad2 medium heads romaine lettuce (large outer leaves
-- removed) or 2 large romaine hearts; washed,
-- dried, and torn into 1 1/2-inch pieces
-- (about 10 cups lightly packed)
1/3 cup grated Parmesan cheese
Garlic Croutons
1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse
flavors, then pour through fine-mesh strainer into medium bowl. Add bread
cubes and toss to coat. Spread bread cubes in even layer on rimmed baking
sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool
croutons on baking sheet to room temperature. (Can be covered and stored at
room temperature up to 24 hours.)
Broiled Chicken Breasts
1. Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized
zipper-lock bag or plastic container. Add chicken and seal bag, pressing out
as much air as possible; refrigerate 30 minutes until fully seasoned. Remove
chicken from brine, dry thoroughly with paper towels, and season with
pepper.

2. Meanwhile, adjust oven rack to upper-middle position (should be about 6
inches away from heating element) and heat broiler. Spray broiler pan top
lightly with nonstick cooking spray and position over pan bottom. Place
chicken on pan; broil until spotty brown and firm to the touch, about 8
minutes, turning chicken halfway through cooking. Transfer chicken to plate
and set aside.
Caesar Dressing
1. Bring 2 inches water to boil in small saucepan over high heat. Lower eggs
into water and cook 45 seconds; remove with slotted spoon. When cool enough
to handle, crack eggs open; reserve yolks in small bowl and discard whites.
Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to
yolks; whisk until smooth. Whisking constantly, add oil in slow, steady
stream. Adjust seasonings with salt and pepper. (Dressing can be
refrigerated in airtight container up to 1 day; shake before using.)
Salad
1. In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing
to coat; divide evenly among individual plates. Remove tenderloins from
chicken breasts; place in bowl used to dress lettuce, along with remaining
dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl,
and toss to coat. Divide dressed chicken evenly among plates, arranging
slices on lettuce. Sprinkle each plate with a portion of croutons and serve
immediately.

Comments: For efficiency, several components of the salad can be prepared at
the same time. Start by preparing the flavored oil for the croutons. While
the oil infuses, prepare the brine and brine the chicken. Once the chicken
is brining, finish the croutons and prepare the dressing. Then all the
components will be ready when the chicken is cooked. If you prefer to work
in advance, both the croutons and the dressing can be made one day ahead.

Recipe Source: Cook's Illustrated May/Jun 2002


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Spicy Ginger Pork in Lettuce Leaves. I make this often and serve with fried rice. It's one of my

Favorite meals. This time of year I can buy fresh from the garden bibb lettuce which is great for wrapping.

* Exported for MasterCook 4 by Living Cookbook *

Spicy Ginger Pork in Lettuce Leaves

Recipe By : Langbein in Food and Wine Magazine
Serving Size : 0 Preparation Time: 0:20
Categories : *Favorite Appetizer
Asian Pork
Pork


Amount Measure Ingredient -- Preparation Method

3/4 lb ground pork
1 red bell pepper, finely diced
1 clove garlic, minced
1 Tbs minced peeled ginger
1 Tbs Thai sweet chile sauce
1 Tbs Asian fish sauce
1 tsp Asian sesame oil
1 Tbs plus 1 teaspoon grapeseed oil
1 8-oz can whole water chestnuts, drained and diced
2 scallions, thinly sliced
2 Tbs oyster sauce
2 Tbs chopped cilantro
24 Boston lettuce leaves

1. In a medium bowl, combine the ground pork with the bell pepper, garlic,
ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the
grapeseed oil.

2. In a large skillet or wok, heat the remaining l teaspoon of grapeseed oil
until shimmering. Add the pork mixture and stir-fry over high heat, breaking
it up, until it is cooked through and starting to brown, about 8 minutes.
Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove
from the heat.

3. Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat,
spoon the pork onto the lettuce leaves, roll up and eat.

Comments: Langbein often travels to Hong Kong to meet with the printers who
work on her cookbooks. At a Cantonese restaurant opposite her hotel in North
Point, she tasted a version of this dish, served with piles of lettuce
leaves and bowls of finely minced squab for diners to make their own salad
cups. In her riff on that, Langbein uses chopped pork instead of squab; the
recipe is also good with any poultry.

Recipe Author: Langbein


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Yes, it ends up with plenty of pan juices to drizzle over the rice. I've served it with pilaf

but it's really better with plain steamed rice.

 
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