Pepperoni Ragu & Fried Polenta

  

Pepperoni Ragu & Fried Polenta

A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Ingredients:

2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato pulp
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.

Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.

Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.

Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.

For The Polenta:  Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.

Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.

Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.   

Serves 10 as an appetizer, or 4 to 5 for lunch

Blueberry Beet Salad

Blueberry Beet Salad

Ingredients:

Salad

4 to 6 golden beets
4 tablespoons olive oil
2 teaspoons salt
½ cup walnuts
Cracked black pepper
5 ounces Spring Mix lettuces
2 cups fresh blueberries
1 cup goat cheese
¾ cup Savory Berry Vinaigrette (recipe below)

• Vinaigrette
• 1/2 cup blueberries
  ¼ cup water
  ¼ cup sugar
  ¼ cup rice vinegar
  1 teaspoon Dijon mustard
  1 teaspoon sweet onion, minced
  1 teaspoon sea salt
  ½ teaspoon cracked black pepper
  ½ cup olive oil 
• Directions:
• Preheat oven to 350°F. Wash and dry the beets, rub them with 3 tablespoons of the olive oil and season them with 2 teaspoons of salt. Place on parchment-lined baking sheet and bake until tender, about 40 minutes. Allow to beets to cool enough to be handled.
  
  While the beets are cooling, toss the walnuts in remaining olive oil and season with a little black pepper to taste. Place on parchment-lined baking sheet and bake until toasty, about 7 to 10 minutes. Check the walnuts frequently as they can burn suddenly.
• Remove the skin from the beets and slice as desired.
• To finish the salad, mix all of the ingredients and toss to distribute the vinaigrette evenly. Season to taste with salt and pepper and serve immediately.
• Vinaigrette Directions:
• Place blueberries, water and sugar in a small sauce pot. Bring to a simmer and cook until all of the blueberries have popped. Strain the mixture and reserve 6 tablespoons of the strained syrup.
• To the syrup add the vinegar, Dijon mustard, sweet onion, salt and pepper. Stir well to combine. 
• Slowly add the olive oil in a steady stream while whisking to make a smooth vinaigrette. Taste and adjust seasoning accordingly.
• Makes ¾ cup

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempting on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients

3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) butter, divided
1 lb (455 g) cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp (5 mL) dried rosemary, crumbled
1 lb (455 g) gnocchi
3 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) 10% cream, heated
2 tbsp (30 mL) chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:
Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup (500-mL to 1-L) shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F (180°C).

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Pimento Cheese-Bacon Burger With Tomatoes And Pickles

Pimiento Cheese-Bacon Burger 

With Tomatoes And Pickles 

Ingredients:
6 oz. extra-sharp white Cheddar, coarsely grated
6 oz. extra-sharp yellow Cheddar, coarsely grated
1/2 cup drained and finely diced roasted red peppers
1/2 cup mayonnaise
Dash Worcestershire sauce
Large pinch cayenne powder
1/4 tsp. each salt and freshly ground pepper
1 1/2 lbs. ground beef (80/20 percent)
2 tsp. Lawry’s seasoning salt
2 T. grapeseed or other vegetable oil
4 hamburger buns, split and toasted
4 slices thick-cut bacon, cooked until crisp
4 slices sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
4 Romaine lettuce leaves

Directions:
Place white and yellow Cheddar cheese in the food processor; top with roasted peppers, mayonnaise, Worcestershire, cayenne, salt and pepper. Process until as smooth as you desire. Cover the bowl and refrigerate for at least 30 minutes; keeps 1 week.

Preheat grill. Divide the ground beef mixture into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 to 6 minutes each side to desired doneness.

3. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just softened, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce.

Tip: The Pimiento Cheese may also be served as a spread or dip.

Cucumber With Dill

Ingredients

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

Directions:

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Mushroom And Sweet Onion Gnocchi Casserole

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles. Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients:
3 tbsp olive oil, divided
2 tbsp butter, divided
1 lb. cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp dried rosemary, crumbled
1 lb gnocchi
3 cloves garlic, minced
½ cup dry white wine
2 tbsp all-purpose flour
2 cups 10% cream, heated
2 tbsp chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:

Heat 2 tbsp of the oil and 1 tbsp of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp salt and ¼ tsp pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F.

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Chilled Tomato Curry Soup With Cashew Cream

Chilled Tomato Curry Soup

With Cashew Cream 

Cold soup is one of my favorite things about summer. This one takes advantage of gorgeous local and seasonal plum tomatoes (really the only kind worth eating at all) and pairs them with raw cashew cream for a virtuous vegan soup that will satisfy everyone.

Ingredients:2½ lbs (1.25 kg) ripe plum tomatoes (10 to 12 tomatoes), halved
2 tbsp grape-seed or sunflower oil
1 Vidalia, or other sweet onion, chopped
2 cloves garlic, finely chopped or grated
2 tsp. finely grated ginger
1 small fresh cayenne, or ½ bird’s-eye chili, seeded and chopped
1 tsp garam masala
1½ tsp ground turmeric
1¼ tsp ground cumin
1 tsp ground coriander
1½ cups water
2 to 3 tbsp lime juice
1¼ tsp salt
Freshly ground pepper to taste

CASHEW CREAM
½ cup (125 mL) raw cashews, soaked overnight in enough water to cover
¼ cup (60 mL) water
2 tbsp (30 mL) lime juice
¼ tsp (1 mL) salt
1 small clove garlic

Directions:

Using a coarse box grater set over a large bowl, press cut side of tomatoes against holes and grate flesh; discard skins. Set aside.

Heat oil in a large pot over medium heat; fry onion until light golden, 6 to 7 minutes. Stir in garlic, ginger, cayenne or chili, and cook 1 minute longer. Add spices and stir to combine. Pour grated tomatoes, water, 2 tbsp (30 mL) lime juice over and season with salt. Boil for 30 minutes, covered. Using a blender, purée. Season with pepper to taste and add final 1 tbsp (15 mL) lime juice only if necessary. Chill overnight.

Meanwhile, make the cashew cream: combine cashews, water, lime juice, salt and garlic in a blender and process until very smooth; refrigerate until ready to serve the soup.

Divide soup between 6 chilled bowls and serve each with a swirl of the cream.

Serves 6

Beer Battered Shrimp

Beer Battered Shrimp  

James Beard Foundation

Fried shrimp might seem a thing of the past if you are trying to eat healthy. These are still a special treat, but are pan-fried, not deep fried, and super crispy because they are made with beer. The alcohol in the beer evaporates quickly as the shrimp cooks leaving them extra crispy. I know it might seem silly to make your own ketchup, and yes, on many busy days homemade ketchup will be too much work. But this zippy sauce is made from wholesome ingredients—no fillers, stabilizers, or corn syrup—and will last up to four weeks in the refrigerator. Make a batch and put it in mason jar for some amped-up flavor.

Reprinted with permission from Lighten Up, Y’all, by Virginia Willis, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Angie Mosier. For more information, visit virginiawillis.com.

Ingredients

Spicy Ketchup:
1 tablespoon pure olive oil
1 sweet onion, grated
1 garlic clove, mashed to a paste with salt (see note, below)
One 14.5 ounce no-salt-added canned tomatoes with juice, puréed
1/4 cup sherry vinegar
1 tablespoon honey
1 tablespoon smoked hot paprika
1 tablespoon tomato paste
Coarse kosher salt and freshly ground black pepper

Shrimp:
1/2 cup panko (Japanese) bread crumbs
1 tablespoon chopped fresh cilantro leaves
2/3 cup rice flour or cornstarch
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
4 ounces light beer
6 tablespoons canola oil
1 pound large (21/25 count) shrimp, peeled and deveined
1 lemon, thinly sliced
Coarse kosher salt and freshly ground black pepper

Directions:

To make the ketchup, heat the olive oil in a large pot over medium heat. Add the grated onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, sherry vinegar, honey, smoked paprika, and tomato paste, and then season with salt. Cook until thickened, 45 to 60 minutes.

To prepare the shrimp, combine the panko and cilantro in a shallow baking dish and stir to combine. Combine the rice flour, unbleached all-purpose flour, and baking soda in a large bowl, stirring with a whisk. Gradually add the beer, stirring with a whisk until a smooth batter.

Line a plate with paper towels. Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons of the canola oil to pan; swirl to coat. Working one at a time and using the tail as a handle, dip the shrimp in the batter and shake off the excess. Dredge the shrimp in the panko mixture, making sure to coat both sides. Place the shrimp in a single layer in the pan, and cook until golden brown, about 2 1⁄2 minutes on each side. Remove the shrimp from pan; drain on paper towels. Repeat with the remaining oil, shrimp, batter, and panko mixture. At the end of cooking, sear the lemon slices in the hot oil until slightly charred. Serve the shrimp and lemon slices hot with the spicy ketchup.

Note: to prepare garlic paste, place the broad side of an unpeeled clove of garlic on a clean work surface. Give it a whack with the side of a chef’s knife. Remove the outside papery skin, and using the knife, trim the tough basal plane at the top of the clove. Halve the clove lengthwise and remove the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with coarse salt. (The salt acts as an abrasive and helps chop the garlic.) Then, using the flat side of the chef’s knife like a palette knife, press firmly on the garlic, crushing a little at a time. Repeat until the garlic is a smooth paste.

Yield

4 servings

German Red Cabbage

German Red Cabbage

This is the recipe from our cousin Bill who with his sister Susan spent time last week bonding and canning 27 quarts of this delectable dish.  At our family reunion, which was held last Saturday, we auctioned items which the different families offer for our fund raiser raffle.  Bill and Susan donated two food baskets with the "fixins" for a German Dinner.  The funds are then donated to the orphanage in El Salvador that a late cousin Fr. Ken Myers founded 30 years ago.  Thank you Bill for sharing this recipe.

*

Ingredients:

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

*

Directions:

In a large pot with tight fitting lid, toss together cabbage, apples and onion.

Add water, vinegar, sugar, butter and salt.

Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

Add spice bag to pot.

Bring to a boil.

Reduce heat; cover and simmer for 1-1/4 hours.

Remove spice bag. I.

In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture.Bring to a boil; cook and stir for 1-2 minutes or until thickened.