Category Archives: Recipes

Dutch Baby

2016-08-01 12.37.30 - DUTCH BABY.jpg WITH NAME

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi Everyone,

I was just writing my menu for Easter and I was thinking about what I could add to our Easter breakfast table. Michael is coming home this year for the holiday and I wanted something new to go along with the usual croissants and I immediately thought of a “Dutch Baby”.

Let me tell you how we discovered this “Dutch Baby” treasure.

In 2012 our son started school in Buffalo, NY and Bob and I would take the eight hour drive upstate and visit him and stay in his apartment four or five times a year. One visit, Michael told us that he found a breakfast place that he thought we would like and off we went. We loved it.

It is “The Original Pancake House”.

 On Niagara Falls Blvd. in Amherst, NY. 

2016-06-05 09.45.03.jpg THE ORIGINAL PANCAKE HOUSE

It was like taking a step back in time and the food was delicious. Not a fancy place, just a great atmosphere, friendly people and “home cooked” food.

We became regulars every time we visited and we always ordered either eggs with bacon and sausage, omelettes, pancakes, waffles and french toast. (The homemade breakfast sausage is to die for). Everything we ordered was delicious.

We loved this place so much that we told all our friends that had children and grandchildren going to schools in the area that this was the place to go. I became a walking advertisement.

In addition to our usual fare we would see waitresses passing our table with the “specialties of the house”, German apple pancakes and large Dutch Baby entrees. I thought the Dutch Baby was just a souffle and didn’t pay much attention.

Bob would always say that he had to try a Dutch Baby; every time he saw one pass our table.

In 2016, Michael graduated and we were moving him to Rochester and we had our last breakfast at The Original Pancake House. Bob said he had to order the Dutch Baby that day or he would never get another chance to try one.

He ordered it and the waitress explained that it would take 20-30 minutes to prepare. Wow, 30 minutes, I couldn’t imagine what went into preparing this and so we waited.

When it arrived at our table, it came with a side tray of condiments. The waitress asked Bob if he wanted to put it together himself or should she. There is a special order to the condiments.

Bob gladly gave her the job.

Photo Nov 16, 3 26 40 PM.jpg Dutch baby tray

Dutch Baby is filled with butter, lemon juice, confectioners sugar, more butter and fresh strawberries along with fresh strawberry syrup on the side.

I have to say, once it’s put together it is a work of art. 

Here is a photo of Bob tasting his first “Dutch Baby”.

Look at his face…he was so happy.

2016-08-01 12.38.03 - BOB DUTCH BABY.jpg WITH NAME

Of course I had to taste it and it was absolutely delicious. It is a cross between a souffle and a pancake having a child. And with just one bite, you close your eyes and the world stands still for a moment. It is light, fluffy, sweet and sinful.

 Bob was both thrilled he finally ordered a Dutch Baby and upset he didn’t order it sooner during the four years we visited Buffalo.

He talked about this Dutch Baby for weeks and I knew that I would have to find a recipe and try to duplicate the heavenly experience he had.

I searched google, found a recipe and was surprised to find it only had five ingredients.

I had all the ingredients in the house, a blender and a cast iron skillet and I was ready to give it a try.

I watched it rise behind the oven door, the way I used to watch Jiffy Pop popcorn rise on the stove top (showing my age again). It was very exciting.

I put it all together with the butter, lemon juice, confectioners sugar and strawberries and I was quite pleased with the end results.

I called Bob to the breakfast table and he was shocked!

His eyes opened wide and he was speechless. Very sorry I don’t have a picture of that.

He absolutely LOVED it and he was a happy man.

So here is a picture of the first Dutch Baby that I ever prepared. 

Not bad for a first try…

Photo Feb 14, 9 48 14 AM.jpg MY DUTCH BABY

I think The Original Pancake House would be very proud of me.

Theirs on the left and mine on the right.

It really is a lot easier than it looks and I wanted to share the recipe with all of you.

It is now a staple on our breakfast rotation.

Give it a try, you won’t be disappointed and you will definitely impress your family and it is great if you have guests.

Have fun cooking !

Until my next post, make every day a celebration!

Stay well,

Diane

*************************

Dutch Baby

This is not my original recipe.

I copied this recipe from google, but I don’t remember the name of the site I used. I was just so excited that I found the recipe.

Ingredients:
3 eggs
1/2 cup flour
1/2 cup of milk
1 tbsp. sugar
Pinch of nutmeg

4 tbsp. butter

Directions:

Preheat oven to 425

Combine in the blender or hand mix.. eggs, flour, milk, sugar and nutmeg

Place butter in 10 inch heavy skillet and place in oven till melted, don’t let it burn , then add batter to the skillet and cook in the oven for 20 minutes till puffed and golden then …
Lower heat to 300 and cook 5 minutes more, remove from the oven and place on a warmed serving plate.

Then put a few pats of butter on top, and spread around, then squeeze some fresh lemon juice all over it and then sprinkle with confectioners’ sugar … then top with fresh strawberries.. you can make a strawberry sauce using frozen strawberries in syrup …warm up and serve on side of Dutch baby

*************************

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

download.png PANCAKE LOGO.jpg USE THIS

photo courtesy, The Original Pancake House menu

Easter Pie – Pizza Dolce

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

I already re-posted Pizza Rustica and here is

The second pie; the sweet pie Pizza Dolce.

This is a very easy pie to bake.

(Click PHOTO to enlarge and then back arrow to return to original size).

2016-03-14 16.41.40- pizza dolce

It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts. It is definitely not a low-calorie pie.

INGREDIENTS:

24 eggs

3 lbs. Whole milk ricotta cheese (large container)  

1 qt. Whole milk 

1 oz. lemon extract 

1 oz. almond extract 

1 oz. vanilla extract 

1 oz. anise extract

Zest of ½ a medium lemon 

3 ½ cups sugar 

Colored confetti sprinkles (aka: rainbow nonpareil)

 DIRECTIONS:

 Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.

When completed, add extracts, sugar, lemon zest and mix well.

Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.

Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).

 (1 fluid oz. = 6 tsp or 2 TBSP)            This recipe makes 2 pans

****************************

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Easter Pie – Pizza Rustica

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

Let’s start off with savory Pizza Rustica!

A little time consuming but worth every bite. 

(Click PHOTO to enlarge and then back arrow to return to original size)

Pizza Rustica

2016-03-15 22.21.40- pizza rustica 2016

2016-03-16 02.28.44- pizza rustica close

 Pizza Rustica is my absolute favorite.

It is a classic Italian Easter pie made with cured Italian meats, Italian cheeses and bound together with eggs. We usually eat thin slices of Pizza Rustica as an antipasto on Easter before a traditional lamb dinner, and it can be served either warm or cold .

This pie is also a main part of “Easter Monday” or “La Pasquetta” which means little Easter.

Easter Monday is a national holiday in Italy. Italians leave the city and head to the country, the beach or the mountains for a family picnic. Pizza Rustica, frittata, Easter bread, wine and chocolate biscotti are all on the menu.

The whole point is to celebrate the return of Spring.

We always celebrated Easter Monday when I was a child.

Depending on what region of Italy you are from, the name of this recipe may vary. It is also called Torta Pasqualina, Pizza Gaina and Pizza Piena .  

However, Easter is called Pasqua and Buona Pasqua means Happy Easter in Italy… no matter what region you are from!

2016-03-15 13.24.37 - pizza rustica ingred..use this

Ingredients:

¼ lb prosciutto

1 stick soppressata (or mix half sweet and half hot)

1 stick pepperoni salami

¼ lb hot capicola

6-8 slices of genoa salami

1 basket fresh cheese…….NOT Mozzarella –– usually sold in a 2 lb baskets at the Italian market. Let it drain in a colander overnight and when ready to use squeeze out any excess liquid. (Use a wooden spoon or fingers to crumble)

************************************

13 large eggs

¼ cup half and half

¼ cup grated provolone

½ cup grated Pecorino Romano cheese

8 oz shredded mozzarella cheese

Nutmeg (approx 2 shakes)

½ Cup fresh Italian parsley

Black pepper

Salt – can be omitted because the cold cuts are salty

2 egg yolks & a tsp of sugar for the glaze

Two 1 lb balls of pizza dough ( either homemade, or from a pizzeria)

Directions:

Preheat oven to 350.

  1. Cut first six ingredients (meat and cheese) into small bite size pieces & mix together in a large bowl (This prep work can be done on one day and assemble the pie the next day).
  2. When ready to assemble, add Romano cheese, Mozzarella cheese, provolone, nutmeg, parsley, salt and pepper to prior meat and cheese mixture
  3. Prepare small roasting pan or spring-form pan, with olive oil to coat the bottom and sides. Cut pizza dough and shape to form a bottom layer WITH SIDES and a top layer of dough. (If you don’t want a full top layer, cut the dough in strips and criss cross on top with no venting)
  4. After shaping the bottom layer of dough in the pan–add the meat and cheese mixture. Separately, beat the 13 eggs and half and half, and pour over dry mixture in pan and MIX WELL. Add top layer of dough (or strips)
  5. Roll top & bottom layers of dough together around the sides to seal. Vent the top of the pie with a fork or paring knife several times.
  6. Add sugar to the EGG YOLKS and brush the top of the pie to prepare a glaze when cooking.
  7. Bake at 350 for 1 hr to 1 hr /15 minutes….
  8. For the first 30 minutes cover the pie with aluminum foil.For the remaining 45 minutes bake uncovered. If using a spring-form pan-let pie stand 15 minutes –then release pan sides and transfer to plate. Can be served warm or cold.

**********************************

Until my next post, make every day a celebration!

Diane

Honey Bow Tie Christmas Cookies

2016-12-21-08-38-50-use-this-for-facebook

(Click on PHOTO to enlarge and hit back arrow to return to original size).

Hi Everyone,

How are you? I hope you are all fine and not too stressed from the holiday season. The shopping, wrapping and baking can be exhausting.

If you are like me and belong to some “food groups” on Facebook, you have seen daily photos of Holiday Cookies. Some bring back memories of baking with a family member; possibly a grandmother or mom who is no longer with us. Some bring back memories of a favorite bakery, a favorite restaurant or a favorite person.

Whatever it is, food is a hug from the past.

Which brings me to my Christmas cookie story.

Back in the day, my grandmother visited us every weekend when I was a child and we (as in my mother, sisters and aunt) would take one night in December to make Christmas cookies; preparing trays for guests who stopped by during the Christmas holidays.

There were the usual pignoli cookies, ricotta cookies, rainbow cookies, sesame seed cookies (Regina) and then there was my favorite, the “honey bow tie” cookies. A magical crispy piece of fried dough flavored with citrus and vanilla covered in honey and decorated with colored nonpareil sprinkles. A little rum and anisette was also incorporated into the dough. 

I don’t know the proper name for this cookies in Italian, but just one bite and you won’t care what they are called.

(If anyone recognizes this cookie and has the proper name please let me know.)

2016-12-21-08-31-35-bow-ties-fb-1

Anyway, all the years we made these cookies, no one ever thought to write the recipe down. We just followed instructions for our part in the cookie making process from grandma and my mother. I was in charge of sprinkles. A job I took very seriously.

When my grandmother passed away, we were all older and had married and had moved out of the house by then. Our tradition was now over. Gone were the days of all of us gathered together in the kitchen making cookies with Italian Christmas songs playing in the background. Something I miss terribly.

Since grandma was gone, my mother would make these cookies by herself and bring them to us for Christmas. 

And even as adults no one thought to write the recipe down.

After my mother passed away, there were no more cookies; just the Atlas pasta machine that she made them with and her pastry cutter.

When my mother passed away, I took a box of her belongings and put them in the attic. A half empty bottle of Shalimar (her favorite perfume), some costume jewelry (she loved pearls), white elbow length gloves (she wore with many gowns to weddings) and a notebook where she jotted down grocery lists and phone numbers, just so I could have a copy of her handwriting.

One day I bought a decorative box from Homegoods and decided to give my mother’s belongings a better home so I took the box down from the attic and started to transfer the items and I dropped the notebook. A very worn out and ripped yellow piece of paper fell out and when I picked it up it said…

“Christmas Bow Tie Cookies”

I almost passed out. The handwriting was so faded but I had the recipe ! I copied the recipe to my computer and now I was in business. I bought all the ingredients and made a test batch. Okay, mine were not as pretty as my mothers and grandmothers (I needed practice), but the taste was there.

I received a gift from my mother in heaven!

And since then, my husband, son and I have made these cookies with Christmas music playing in the background. This brings back a great memory for me.

I have to say that there were years that we didn’t have any free time to make them, so we skipped a year here and there. I advanced from the manual Atlas Pasta machine to the Kitchen Aid pasta attachment that makes life much easier- no more hand cracking the old pasta maker.

This year my son is working in the hospital and his patients come first and he won’t be coming home for Christmas, so my husband and I made the cookies to send to him across the miles.

A labor of love.

So I wanted to share not only this story with all of you but my recipe as well. I consider this story my own “Christmas Miracle” that happened to me with my favorite Christmas cookie and a gift from my mom. 

Give them a try. Just a note, they are time consuming.

*************************************************

(Below is the recipe with pictures and step by step directions.

(I posted the recipe a second time at the end of the post in case you wanted to print the recipe to make the cookies yourself.)

MOM’S CHRISTMAS BOW TIE COOKIES

Ingredients:

2016-12-19-09-47-13-ingredients

  • 2 ½ lb all purpose flour
  • 8 or 10 eggs (depending on size)
  • Cinnamon
  • 1 ½ tsp. baking powder
  • 1/2 oz vanilla extract *
  • 1/2 oz rum extract *
  • 1/2 oz lemon extract *
  • 1/2 oz orange extract *
  • 1/2 oz almond extract *
  • Honey (large jar) –approx 4 cups
  • Confetti sprinkles (non pareils)
  • Vegetable or Canola oil
  • Water – approx 1 cup
  • Sugar (optional)

COOKS NOTE: * ½ oz = 3 tsp

Make a well with the flour on a large pastry board.

I have been known to get some of the egg on the floor when my well collapses so I use a large bowl instead of the pastry board  for my flour.

Measure the flour

2016-12-19-09-54-05-flour

Beat the eggs and place in the well.

2016-12-19-10-00-17-eggs

2016-12-19-10-02-55-eggs-in-well

Next add the 1-½ tsp baking powder and ½ oz each of the 5 extracts (1/2 a small bottle each or 3 tsp) and some cinnamon and sugar.

2016-12-19-10-04-50-baking-powder

2016-12-19-10-06-17-extracts

Work all this together and knead the dough. When the dough is ready for cutting and shaping, the dough should have bubbles in the center (cut the dough to see if it ready).

2016-12-19-10-43-44-dough-with-holes

When ready, cut into pieces and roll like a hot dog (I know, they really don’t look like hot dogs.)

2016-12-19-11-25-06-hot-dog

 run the dough through the pasta machine on the following settings:

First on # 1 then # 3 then # 4 then # 6

2016-12-19-11-37-16-in-pasta-roller

Cut in strips with a pastry cutter and shape into bow ties.

COOKS NOTE: Keep the strips of dough you are not currently using covered with a damp paper towel so they don’t dry out before you shape them.

2016-12-19-12-52-35-bow-ties

Pinch the center of the strips to shape the dough.

2016-12-19-12-21-42-bow-tie-2

After shaped, fry in vegetable /Canola oil until gold in color and drain (very quickly-be careful not to burn them and make them too dark. They will puff up once they hit the hot oil.

2016-12-20-11-35-59-ready-for-frying

2016-12-20-12-03-40-frying-2

Nice golden color- not too dark.

2016-12-20-12-04-01-frying

2016-12-20-11-36-38-ready-for-honey

Next, prepare the honey and water mixture (1 jar of honey to ½ jar of water) in a large pot on a low flame to thin out the honey a bit. Place 4 bows at a time in the honey and dip the cookie.

2016-12-20-11-38-41-honey-bath

Layer the dipped cookies on a platter and sprinkle with the cinnamon/sugar mixture and sprinkles. Continue this process layer after layer.

Cooks note: I use a box lined with aluminum foil to sprinkle the cookies and then transfer to a platter. This gives you more room to work.

(Store covered in aluminum foil in a cool place).

2016-12-20-12-32-51-sprinkles

******************************************************************

MOM’S CHRISTMAS BOW TIE COOKIES

(for printing)

Ingredients:

  • 2 ½ lb all purpose flour
  • 8 or 10 eggs (depending on size)
  • Cinnamon
  • 1 ½ tsp. baking powder
  • 1/2 oz vanilla extract *
  • 1/2 oz rum extract *
  • 1/2 oz lemon extract *
  • 1/2 oz orange extract *
  • 1/2 oz almond extract *
  • Honey (large jar) –approx 4 cups
  • Confetti sprinkles (non pareils)
  • Vegetable or Canola oil
  • Water – approx 1 cup
  • Sugar (optional)

Cooks note: * ½ oz = 3 tsp

Make a well with the flour on a large pastry board. Beat the eggs and place in the well. Next add the 1-½ tsp baking powder and ½ oz each of the 5 extracts (1/2 a small bottle each or 3 tsp) and some cinnamon and sugar.

Work all this together and knead the dough. When the dough is ready for cutting and shaping the dough should have bubbles in the center (cut the dough to see if it ready).

When ready, cut into pieces and roll like a hot dog, and then run the dough through the manual pasta machine on the following settings:

First on # 1 then # 3 then # 4 then # 6

Cut in strips with a pastry cutter and shape into bow ties. (take the strip of dough and pinch in the middle).

Cooks Note: Keep the strips of dough you are not currently using covered with a damp paper towel so they don’t dry out before you shape them.

After shaped, fry in vegetable /Canola oil until gold in color and drain (very quickly-be careful not to burn them and make them too dark). They will puff up once they hit the hot oil.

Next, prepare the honey and water mixture (1 jar of honey to ½ jar of water) in a large pot on a low flame to thin out the honey a bit. Place 4 bows at a time in the honey and dip the cookie. Layer the dipped cookies on a platter and sprinkle with the cinnamon/sugar mixture and sprinkles. Continue this process layer after layer.

Cooks note: I use a box lined with aluminum foil to sprinkle the cookies and then transfer to a platter. This gives you more room to work.

(Store covered in aluminum foil in a cool place).

I hope you try these cookies and enjoy

Until my next post, make every day a celebration !

********************************************************

Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

***********************************************

Note–  You can add DishingwithDiane photos to your pinterest page; just hit the save button in the top left hand corner of the pictures. 

Escarole and Beans

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi Everyone, 

Well, it’s that time of year again when the weather is getting cooler and we are turning to comfort food, soups and stews.

Since the temperature took a drop this past weekend, I decided to make an old favorite,  Escarole and Beans

Many families make this many different ways, but the recipe below is my version. 

Bob is not a big fan of just escarole and beans, so today, just for him, I served it over soft polenta and it was a big hit. The important thing to remember about escarole is WASH IT WELL. I rinse mine in a large bowl of cold water at least three times. A lot of dirt hides in the leaves and you don’t want dirt in your soup.

But here is my traditional recipe. I usually serve this without the polenta and just a nice warm piece of rustic crusty bread for dipping. 

I hope you give it a try on a cool fall night. A hearty meal in 15 minutes.

Enjoy!

Until my next post, make every day a celebration!

Diane

Escarole and Beans

2016-09-24-21-08-06-escarole-and-beans

Ingredients:

3-4 Tbsp. of olive oil (enough to cover the bottom of a soup pot)

4-6 cloves of garlic, minced

Pinch of red pepper flakes

1 tbsp. tomato paste

Salt, freshly ground pepper and garlic powder to taste

Parmesan rind (optional- remove before serving)

2 heads of escarole- washed VERY WELL, rinse a few times, drained and chopped or torn by hand into bite sized pieces

2 (14 oz.) cans of cannellini beans, drained and rinsed- divided: 1 ½ cans whole, ½ can mashed

4 cups of chicken broth

Freshly grated parmesan

Slices of rustic crusty bread

Directions:

Heat a soup pot over medium heat and add enough olive oil to cover the bottom of the soup pot

Add the garlic and red pepper flakes plus a pinch of salt and sauté for a minute or two

Add the tomato paste and sauté or toast it for a minute in the pan before mixing it well with the garlic

Add the escarole and stir to coat with the oil. Sauté, stirring occasionally, until the escarole wilts. Add another pinch of salt.

Stir in the beans (1 ½ cans whole and ½ can mashed) * you can mash by hand or in the food processor.

Lower the heat, and add the chicken broth or water (more if you prefer it soupier).

Add the salt, pepper, garlic powder and parmesan rind (if using)

Simmer for 10-15 minutes

Serve with a drizzle more olive oil over each serving, add grated cheese and more red pepper flakes (optional).

Serve soup with a slice of warm rustic crusty bread like ciabatta

Serving suggestions:

Over polenta

With grilled sausage

*********************************************

Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

***************************************************************

Note–  You can add DishingwithDiane photos to your pinterest page; just hit the save button in the top left hand corner of the pictures.

Penne with Cauliflower & Roasted Chick Peas

2016-07-13 20.13.06-1

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi Everyone,

The other day some friends and I were talking about some of the old “peasant food” meals that our mothers and grandmothers prepared when we were younger. Meals that we took for granted back then.

The meals were always prepared with the best quality of simple ingredients that you could find. The fresh ingredients really made a difference in the taste of whatever you cooked.

Peasant food meals today are making a comeback on many Italian restaurant menus, but as “nouvelle cuisine” that has become all the rage with a higher price to pay. 

I have already posted some old “peasant food” recipes to this blog; but today I wanted to add another meal for you to try that I grew up with. 

  The older recipe posts can be accessed via the calendar to the right of the page. Just select the date that you are interested in. 

Recipes for…

Cavatelli Pasta with Broccoli and Anchovies with Toasted Breadcrumbs  -(posted 6/23/15)

2015-06-22 21.43.10- CAVATELLI CLOSE UP

AND

Ceci (chick peas) with Sausage and Shell Pasta – (posted 4/23/16)

2016-04-21 20.44.04 - FINISHED

AND TODAY I WANT TO ADD

Penne with Cauliflower and Roasted Chick Peas

2016-07-13 20.13.06-1

Ingredients:

1 (28 oz) can of peeled tomatoes- diced

1/2 cup of olive oil

3 cloves of minced garlic

1/2 cup vegetable or chicken broth

1 head of cauliflower- broken into florets

1/4 parsley

1/2 cup (or more) grated cheese

1/2 tsp. garlic powder

1/2 tsp. oregano

Salt & pepper

1 lb penne

Directions:

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the diced tomatoes and the cauliflower- mix to combine….

Add the broth, reduce the heat and cover to steam the cauliflower. Cooked covered for 20 minutes, and then uncovered for 10 minutes to thicken the sauce…..

Cook penne in salted boiling water- drain and add to the skillet along with the parsley, salt, pepper, garlic powder and oregano. Cook for 1 minute and then add grated cheese.

I roasted a can of drained chick peas in a little olive oil on a low flame with salt and pepper and added the chick peas to the penne right before serving.

I hope you give this recipe a try. Have fun cooking !

Until my next post, make every day a celebration !

Diane

 

Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

***************************************************************

Note–  You can add DishingwithDiane photos to your pinterest page; just hit the save button in the top left hand corner of the pictures.

 

Sunday Sauce

Orecchiette with Sunday Sauce …

2016-05-13 22.27.37  FINISHED ORECCHIETTE

Sample of Sunday Sauce meat …

2016-05-13 22.41.42 - SAUCE MEAT PLATTER

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi everyone,

Today I was thinking about how I came to love Italian food and cooking. This passion started as a young girl.

First of all, I am using the word “macaroni” instead of pasta for my story because growing up it was always macaroni. I have no idea when it became “pasta”.

When I was a child my mother made so many wonderful dishes for dinner. Every day when I walked in the house after school, the house smelled wonderful (except for the nights she made tripe (2nd stomach of a cow) and potatoes for my dad- another story, another time).

I have to say that I took all those wonderful meals for granted at the time. That was just the thing my mom did – she cooked a delicious meal every night along with taking great care of her family. My mother made everything look effortless. She was just amazing. Cooking, cleaning, entertaining, she did it all.

As I got older, I realized that she was somewhat of a miracle worker too. She made everything from scratch and cooked on a 24 inch stove- hard to believe but true. Every Sunday when my father’s sisters and their families would come for dinner, my mother would not only have the best antipasti waiting for her guests but she made “homemade macaroni” with meat sauce, salad, roasted chickens and the best roasted potatoes EVER for at least a dozen people; sometimes more.

And I can’t even start to mention what she did on a holiday.

*************************************************************

Here is a photo of Mom’s stove

Flowers34HollowLaneKitchen- MOM'S STOVE

 Back then, it was the same menu every Sunday– antipasti, macaroni, sauce meat  (eaten separately from the macaroni), roast chicken, roasted potatoes, salad, fruit & nuts, Italian pastry along with wine and espresso for adults. The children were only allowed soda on Sunday.

At the ripe old age of seven, once you made Communion, you were allowed to have a drop of wine in 7-up and taste demitasse coffee, complete with anisette and lemon.

A very special rite of passage.

Our Sunday meal lasted many hours and was wonderful to laugh, talk and make memories with your family.

I would hear my mother get up in the wee hours of Sunday morning to make the homemade macaroni and she would cut & shape the dough by hand. It was either tagliatelle, orecchiette or cavatelli. She would make the macaroni and when we woke up, they were drying on kitchen towels on the dining room table. What a sight to behold or should I say, what a blessing? She would start her sauce early in the morning for the three hour braising of the meat; which consisted of lamb, beef, pork and her famous meatballs.

My sisters and I would go to church and when we returned, the aroma was heavenly. A combination of meat sauce and basil…ahhh!

I had the prestigious job of “testing the sauce”. My mother would give me a fresh piece of Italian bread and I was allowed to dunk it in the sauce. I was in heaven.

When I became a mom, I passed this job on to my son. He is now an expert at testing sauce and he has picked up the Italian cooking gene; so we can keep our traditions going.

Fortunately for me, my son has been home for a visit this week and did the honors of testing this sauce for me; just like the good old days when he lived home.

2016-05-13 22.24.41-1 - MICHAEL BREAD

I don’t have my mom’s exact recipe, but here is the closest I could come to

 Mom’s Sunday Sauce.

I have also included a recipe for braciole and meatballs.

I hope you give it a try and let me know what you think.

Sunday Sauce

Ingredients:

2016-05-13 16.02.2 MEAT INGREDIENTS

2016-05-13 16.19.13 SAUCE INGREDIENTS

For the sauce:

 Lamb- either 1 pkg of neck bones, 1 pkg stew meat or loin chops

Sausage – 4-6 links hot AND 4-6 links sweet with fennel

Braciole- 1 lb. boneless beef round- store bought braciole or homemade (recipe below)

Spare Ribs- 1 lb. country style (optional)

4-5 (28 oz.) cans of San Marzano whole Italian tomatoes. (Put the whole tomatoes in a bowl and crush them with your hands or blend in a food processor or pass through a food mill- crushed by hand is traditional. For a thicker sauce, 1 can of puree can be substituted for 1 can of whole tomatoes).

Cooks Note: San Marzano tomatoes are the Best… read the can to make sure that they are imported from Italy- D.O.P.- Some brands say San Marzano, but are not imported – be careful…….I use Cento certified organic or Vantia DOP. There are many imported brands to choose from.

 1 (8 oz.) can of No salt Delmonte tomato sauce or organic sauce

2 Tbsp. tomato paste (I like Mutti from Italy the best)

1 cup red wine (whatever you like to drink)

1 cup water

Garlic, 3-4 cloves-minced

½ medium yellow onion, diced

Olive oil (approx. 3 tbsp. to cover the bottom of the sauce pan)

Fresh basil

Fresh bay leaf – 2

Red pepper flakes

Black pepper

(Salt to taste)

Grated cheese

Oregano, 1 tbsp.

Dried Basil, 1 tbsp.

Italian seasoning, 1 tbsp.

2 “Dorot” brand frozen garlic cubes

2 “Dorot” brand frozen basil cubes

Parmesan rind

Directions for the Sauce:

  • Let meat stand at room temperature for at least 30 minutes before cooking
  • Heat oil in a large sauce pot over medium heat.
  • Pat the meat dry, season with salt and pepper and place in the pot in batches. Do not crowd the meat because it will steam and not sear.
  • Start with the lamb and pork ribs
  • Cook, turning occasionally, until well browned on all sides.  Transfer the pork and lamb to a plate.
  • Place the braciole in the pot and brown on all sides.  Remove and set aside with the other meat.
  • Place the sausages in the pot and brown on all sides. Remove and set aside with the other meat.
  • Add the onions, garlic and red pepper and cook, stirring until tender, 2-4 minutes
  • Add a small amount of wine to the pan to deglaze and scrape up the browned bits on the bottom
  • Add the crushed whole tomatoes, tomato paste, 8 oz. can of tomato sauce, oregano, basil, Italian seasoning, 2 bay leaves, salt and pepper. Stir in 1 cup of water and mix well.
  • Add the braciole, lamb, pork ribs, and sausages plus any juices that may have accumulated on the platter back to the pot (the meatballs will be added later.)
  • Add 2 Dorot cubes of garlic, 2 Dorot cubes of basil, the Parmesan rind and the remainder of the red wine and mix well
  • Bring the sauce to a simmer. Cook over med low heat with the lid half on, stirring occasionally, for 2 hours. If the sauce gets too thick, add a little more water
  • Prepare your meatballs during this time.
  • When the sauce has cooked for 2 hours on low with the lid half on the pot, add the  meatballs.
  • Cooks note: Meatballs can be raw or fried …
  • Cook another 30-45 minutes, or until the sauce is thick and the meat is tender
  • Remove all the meat from the sauce.
  • Prepare the macaroni as per package direction for al dente MINUS 2 minutes
  • Save some macaroni water
  • Drain the macaroni (DO NOT rinse with water-that takes away the starch) and return to the pot with the sauce. Stir well and cover the pot tightly.
  • Leave the macaroni alone for 2 minutes (the heat of the sauce will finish cooking the macaroni and absorb the sauce). If the sauce is too thick add some pasta water
  • When completed add the grated cheese, and chopped fresh basil and serve with the sauce meat—serve the sauce meat in a separate dish. Macaroni can be served with additional grated cheese and whole milk ricotta for a topping

Cooks Note: this will yield a few quarts of leftover sauce that you can freeze…

Step By Step Slideshow Directions:

START with the seasoned meat photo…

This slideshow requires JavaScript.

Now for the meatballs…

Meatball Ingredients:

2016-05-13 18.39.42 - MEATBALL ING

1 lb. ground “grass fed” beef

1 lb. ground pork

1/2- 1 cup Italian flavored bread crumbs ( I average 3/4 cup)

2 eggs

1 teaspoon finely minced garlic

1/2 cup grated Parmesan or pecorino cheese

2 tablespoons chopped fresh parsley

Salt and pepper

2 tablespoons olive oil for frying

Directions to make the meatballs:

  • Break up ground meat with the back of a spoon in a large bowl. Add the fresh parsley, grated cheese, chopped garlic, breadcrumbs and eggs and mix well with your hands. Mixture cannot be too wet or it will fall apart when trying to shape. If this occurs, add more breadcrumbs.
  • DO NOT overwork the meat
  • Use either a meatball gadget, melon baller or your hands and form 1” meatballs. (Hands rinsed with cold water prevent excessive sticking.)
  • Cooks Note: at this point there are two options, EITHER add the meatballs to the sauce raw or brown the meatballs first in a skilltet. Your choice…if you want to brown the meatballs, directions below.
  • Heat the oil in a large skillet. Add the meatballs and brown them well on all sides 1-2 minutes before adding to the sauce.

Step by Step Slideshow Directions:

START with breaking up ground meat…

This slideshow requires JavaScript.

********************************************************************

BRACIOLE INGREDIENTS:

1 pound very thinly sliced boneless beef round

Olive oil

Salt and pepper

2 tablespoons Italian flavored bread crumbs

1 large garlic clove, finely chopped

1/4 cup grated pecorino Romano

2 tablespoons chopped parsley

Directions to make braciole:

Lay the beef slices on a work surface. 

Brush each piece with olive oil and season with salt and pepper. 

Evenly spread the bread crumbs, garlic, cheese, parsley, over the meat. 

Roll up each piece like a sausage.

Secure closed with a toothpick or tie with kitchen string.  Set aside.

***********************************************************************

I hope you try this recipe and enjoy a very traditional Sunday Sauce meal.

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow and share DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

*****************************************************

Note– Scroll to the top left hand corner of each picture for the white and red “pin it” button and add DishingwithDiane.com photos to your Pinterest page.