I have no idea why this amazingly flavorful Genovese-style meat sauce isn’t way more popular than it is. It’s quite simply one of the best pasta sauces you’ll ever taste, thanks to a very slow cooking process, and massive amounts of onions.
So, I just thought of two really good reasons why this isn’t way more popular. The recipe takes you a good 10 hours to make. In case you haven’t heard, this is roughly 9.9 hours longer than your typical Millennial is willing to spend doing something.
Also, slicing six pounds of raw onions by hand is no one’s idea of a great time. And no, you can’t use a food processor, or veggie cutting gizmo you bought at 2AM. These machines will crush and bruise the onions, releasing harsh compounds that negatively alter the taste. Cut your onions by hand, with a sharp knife, or not at all.
As I suggest in the video, cut them one or two at a time, near a breezy window, while you brown the meat, and you’ll be done in no time. Once everything is prepped, the recipe couldn’t be easier. Simmer until the meat and onions melt into each other, and serve. I really hope you give this very old, virtually unknown, but very tasty meat sauce a try soon. Enjoy!
Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):
1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt
1/2 cup diced celery
1/2 cup diced carrot
1 rounded tablespoon tomato paste
1 teaspoon freshly ground black pepper
1 bay leaf
2/3 cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
water or broth as needed to adjust liquid level during simmering
salt to taste
-- To serve, simmer finished sauce with al dente pasta for a few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne, and grated Parmigiano Reggiano.
When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pesto is amazing, I hope this walnut and parsley version serves as a reminder that “pesto” is not a recipe, but a technique.
First, grind some garlic and salt into a paste with a mortar and pestle. This releases the full fury of raw garlic’s real flavor. Fair warning: this is some strong medicine, and I mean that literally. To that we add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture, and pair beautifully with the aromatic, bittersweet parsley.
Finish to taste with lemon juice and/or vinegar, and olive oil. Loosen with a little water if desired, and season generously with salt. That’s pretty much it. Feel free to add cheese, but I like to keep this as is. It has the flavor and mouthfeel of a rich butter spread, and I think the cheese would get in the way.
You shouldn’t need any cayenne pepper, since raw garlic prepared in this manner is surprisingly hot, but as usual, that’s up to you. I really hope you give this ancient raw sauce a try soon. Enjoy!
Like many Americans my age, I was raised with a jar of mint jelly in the fridge, and it never, ever, came out unless there was lamb around. In fact, if someone caught you making a PB&J with mint jelly back then, it was straight to the insane asylum. Nope, mint jelly was to be served only with lamb – and lamb only with mint jelly.
We’ve come a long way since then, and now, anything goes. Except for peanut butter and mint jelly sandwiches. That’s still considered crazy. But as far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out.
As I mention, next time we’ll add our mint right before we serve, so to preserve that bright green color, but besides that, I really enjoyed the combination. Once it was properly seasoned, that is. I added more of everything; lemon juice, salt, cayenne, and mint, before it was just right. The ingredient amounts below have been properly adjusted.
Regarding the cooking method: I usually sear my racks in a very hot frying pan, then add the mustard/crumb mixture, and roast until we reach 125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting until done. Which is a better method for the home cook? Probably the first one.
The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!
Ingredients for 2 large or 4 smaller portions:
1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne
2 tablespoons Dijon mustard
1 tablespoons finely minced green onions
1/4 cup fine plain bread crumbs
2 tablespoons melted butter
1/4 teaspoon salt
For the *sauce:
2 cups fresh strawberries
zest of one lemon
juice from 2 lemons
1/4 cup water
2 tablespoons honey
1/4 cup freshly sliced mint leaves (add right before you serve!)
salt and cayenne pepper to taste
* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it’s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it’s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon and basil.
If someone were to ask me to list my top 20 favorite foods, poppy seed muffins would surely be on the list....even somewhere near the top. They are sweet, slightly tangy and oh so lemony. While many think they are a spring and summer muffin, I make them all year round. Especially in winter, because once you bite into these muffins, you'll be transported to warm weather and sunny days!
Lemon Poppy Seed Muffins
2/3 c sugar
Grated zest and juice of 1 lemon 2 c all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3/4 c sour cream 2 large eggs 1 tsp vanilla extract 1 stick unsalted butter, melted and cooled 2 tbsp poppy seeds
Preheat to 400 degrees. Butter or spray a regular-sized muffin pan with non-stick cooking spray. Fill the pan with paper liners, if you would like. I prefer to put the batter straight into the pan. Place pan onto a baking sheet.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough, a few lumps are better than over mixing the batter. Stir in the poppy seeds.
Divide batter among the muffin cups so that each is about 3/4 full. Cups should be almost, if not totally, full. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
After muffins are done baking, transfer the pan to a cooling rack and let sit for 5 minutes before carefully removing each muffin from its mold. If not using paper liners, run a knife around the outside of the muffins to separate from the pan and tilt the pan slightly to allow muffins to slide out. Cool muffins completely before drizzling with a small amount of glaze.
I love making these little bites of goodness for any party. These are so tasty and they don't last very long. I simply make a dip using my favorite Cara Mia Artichoke Hearts and baby bella mushrooms but instead of serving it in a bowl with chips, I fill buttery puffed pastry! These little bites are savory and delicious!
In a medium bowl, mix mayonnaise, sour cream, artichoke hearts, and cheeses until well blended. Mix in mushrooms and set aside.
Roll out puffed pastry dough until smooth, making sure seams are closed. Cut each sheet of puff pastry into 3 equal strips. Cut each strip into 3 squares for a total of 6. Arrange pastry squares on baking pan 1-inch apart. Brush egg yolk all around the outside edge of each square.
Divide filling in the center of each square. Next fold pastry over filling by pulling up each side and pressing corners together to meet in center. Cover puffs and chill in freezer for about an hour.
When ready to bake, preheat oven to 400 degrees. Brush each pastry with remaining egg yolk. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes.
Cara Mia Grilled Artichokes are available at select Walmart, Schnucks, Stater Bros., Bashas, Shop 'n Save, and Randalls stores in the canned vegetable aisle or produce section and online at: http://shop.starfinefoods.com/Grilled-Artichoke/p/STAR-00010&c=Star@Artichokes
Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!
Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!
So you plan to celebrate St. Paddy's day with that beautiful corned beef brisket you bought along with some cabbage, carrots and potatoes. But what are your plans for leftovers? Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious classic corned beef sandwich on Rye just like you get at your favorite Deli.
Classic Corned Beef on Rye
4 ounces thinly sliced corned beef 2 slices rye or pumpernickel bread (I used marbled rye) 2 slices Swiss cheese sauerkraut, well drained 1 tablespoon Thousand Island dressing
Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted. Add top slice of bread.
Classic Reuben:
Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.
Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.
You know today was Pie Day around the country. I put up a few pies myself today. But look what's coming in the April issue of the Welcome Home Online Blog Magazine! (www.facebook.com/welcomehomefriends/)
Its my no bake White Chocolate Raspberry Pie. So pretty and so easy to make. Under that filling and just before the crust there is a layer of white chocolate with bits of sweet raspberries all through it. Just heavenly. Look for it in the next issue coming out April 1st!
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I mean, I'm off this week. I'm back East visiting family, and won't be posting any videos during this time. I wanted to mention this lack of activity so you wouldn't think I was actually "neutralized" by Big Sports Drink. We'll be back next week with two new videos as usual, so until then, behave yourselves, and as always, enjoy! .
So easy to make and so good! Use different food coloring to change them up for the holidays or leave them white! Cream Cheese Mints 4 oz cream cheese, softened at room temperature 1 pound (16 ounces) powdered sugar ⅛ – ¼ teaspoon of mint, spearmint or peppermint extract
Food coloring of your choice (optional)
Using a hand mixer, soften the cream cheese until smooth. Next add in the extract and food coloring if using, and continue to mix until light and fluffy. Slowly add in the powdered sugar a little at a time and mix until smooth.
Scoop about a teaspoon and roll into balls. Place balls on parchment paper and use a fork to flatten them. Dip fork in powdered sugar to make sure it doesn't stick.
Continue making balls until all the dough is used up. Let mints air dry and serve.
Note: You can make these any color or leave the food coloring out completely for a nice white winter mint. I used 1 drop of food coloring to get this swirl effect.
