One Pot Spaghetti

This recipe appealed to me because, in my small mind, spaghetti is always best as a left over. Kind of like meatloaf. I do not like warm meatloaf on a plate (isn’t meatloaf just such a strange word?), nor do I like spaghetti with sauce the day I make it. It does not really matter if it is my pasta sauce (vegetarian) or a meat sauce – it is always way (!) better when it sits in the fridge for a day or two.

My favorite way to eat spaghetti, which was always with a meat sauce when I was growing up, was a day later, reheated in a small pot on the stove – and then at the end, my mom would stir in small chunks of cheddar (a cheese she never skimped on – ever). So melty cheddar, meat sauce, soft noodles, and lovely goodness.

This recipe gets right down to that point. Cooking the pasta in the sauce makes a big difference, but I will still argue that waiting that one more painful day will make it just perfection. Let us just say, that I am right because I did it that way and it was just about everything I remember from the left-over spaghetti-ness of my childhood.*

1 lb lean ground beef
1/2 large sweet onion (softball-sized onion)
4 cloves garlic, minced
2 1/2 cups water
15 ozs can tomato sauce
15 ozs can diced tomatoes with juice
1 Tbs dried oregano
1 Tbs dried basil
1 tsp kosher salt
1 tsp freshly ground black pepper
12 ozs spaghetti, broken in half
1/2 cup freshly grated Parmesan
2 Tbs chopped parsley

In a large potter medium high heat cook beef and onion until soft. Add garlic and stir for a minute or two. Drain fat (there was not much).

Add water, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to boil. Add spaghetti and stir. Reduce heat to simmer and cover. Cook, stirring often, until noodles are cooked through, 15 minutes or so.

Stir in Parmesan and parsley before serving.

3 November 2017 – Tasty, but in my opinion needs more tomato flavor. Maybe use crushed tomatoes instead of diced. The Boy like the taste of it. Maybe a bit of tomato paste while adding the garlic?

Hoping the reheat on the next day will make it even better. This certainly will not be the last time I make it. And I can report now – yes – later is always better with spaghetti.

Can not wait to take it to lunch with some shredded extra sharp cheddar. That should just be the thing. This apple does not fall far from my childhood tree. D&D_2234

*Why does this come up so often? Because childhood food is really good food. That is why.

My Favorite Mushroom Asparagus Pasta … so far.

This is a recipe that I got from Giada Delaurentiis. No, I realize that I am so spelling that wrong. I am sure, maybe. I have eliminated walnuts from the original recipe and added garlic and some onions but the basic recipe is still the most important part: 1/2 pound of ridged pasta – penne. Lots of mushrooms – about a pound and then a pound of asparagus cut into pieces. And the most part is the mascarpone. Heavenly. Of course & Parmesan as always, and with me some fresh lemon zest and lemon juice to brighten up any creamy kind of pasta. You really do not need salt for this, in my mind. If you do the lemon thing. Which pretty much do every time. I do need a lemon zester at the office – who does that – no. one. except, maybe, me. Is that a bad thing or does that just make me the food snob that everyone thinks I am? Not sure. Sigh.D&D_2242

8 ozs penne pasta
olive oil
2 Tbs unsalted butter
3 cloves garlic, minced
2 small-ish yellow onions
1 pound cremini or button mushrooms, sliced*
1 bundle of asparagus, a pound or s,  trimmed and cut into bite-sized pieces
8 ozs mascarpone
Parmesan, for serving
Lemons

Heat a pot of boiling water, and salt well. Add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.

In a sauté pan, melt butter and add a little olive oil. Add the sliced mushroom and sauté until they’ve released their juices and most of that liquid evaporates. Add garlic and sauté for another minute more.

Add the asparagus to the mushrooms. Then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables . Add cooked pasta and mix together. Add a handful of freshly grated Parmesan cheese and stir again.

Serve with extra Parmesan for serving. A lemon wedge would not go amiss here.

*Buy whole mushrooms and slice yourself. Pre-sliced mushrooms are an abomination. Purchase cremini if you have the option. Just saying.

BBQ Braised Beef Sandwiches

This is a Cooking Light recipe from 2005 (I think). I have modified it a bit, kind of a lot, but the flavors work really well. It makes a great sandwich. And great leftovers and if you are lucky there will be some to put in the freezer for a few weeks from now and a very easy dinner – or lunch.D&D_2215

1 medium yellow onion, sliced
2 garlic cloves, whole
2 Tbs canola oil
1 Tbs McCormick Montreal blend (can’t say enough good things about this)
15 ozs can beef broth, low sodium
4 pound boneless chuck roast, trimmed
1 cup sweet hickory barbecue sauce (Bull’s Eye)
1 can whole-berry cranberry sauce
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Rolls – French Hamburger Buns
Slaw (homemade) – see below

In a large cold pot, put 2 Tbs of oil and add sliced onions and garlic cloves. Heat on low until onions are soft but not browned. Add McCormick Montreal blend, beef broth and chuck roast (cutting it in half if necessary). It does not look like enough liquid, but we are braising people. Not boiling. Bring to boil and reduce to simmer. Cover. Simmer three hours, turning the meat every half an hour or so. This is rather forgiving.

When the beef is just falling apart, remove from heat and let sit for 15 minutes. Shred with forks and add barbecue sauce and cranberry sauce and stir well to combine. Heat over low until heated through.

Serve on buns, or cool and refrigerate for the next day (good idea!).

Okay – now for cole slaw. Another no recipe recipe – sorry – sometimes this is just the way I cook.

Equal parts Duke’s mayonnaise and sour cream – a pinch of salt, a couple grinds of black pepper and a splash of apple cider vinegar. Taste. Then add enough sugar to balance the vinegar – this is a total personal preference thing. Now here is where things get interesting. I always make the dressing first and then add in enough cole slaw mixture to make it – not sure how to word this – not too soupy and not to dry. Is that helpful? I think not.

D&D_2208It is, however, the way my mom made cole slaw and it works for me. Although I purchase cole slaw mix instead of shaving a whole cabbage, like my mom did. I do tend to make a bunch of small batches of slaw instead of a big bowl because, to my mind, cole slaw gets messy after a day or so. By using a small bowl, it helps with proportions and makes enough for a day or two – then you can do it all again and make more later in the week.

30 October 2017

Yellow Cake with Fudge Frosting

So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
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CAKE:
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)

FROSTING:
5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.

Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.

Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean

After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*

Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**

* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.

** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.

D&D_2196I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?

Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.

German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Walnut Tartlets 

I bought these small tartlet pans  – they are kind of like tart pans with removable sides, but just smaller.  They have been sitting around for a couple of months, but I finally decided to do something with them. So I took a tart recipe and made do with it. I also changed the nuts from pecans to walnuts, but the idea remains the same. Mostly.

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Dough:
1 cup all-purpose flour
1 Tbs sugar
1/2 tsp salt
8 Tbs unsalted butter, chilled, cut into cubes
1 Tbs ice water

Filling:
1/2 cup unsalted butter, room temperature
1/2 tsp vanilla
Pinch of salt
2 cups chopped walnuts

*^* special equipment: 4 – 4″ tartlet pans with removable sides.

In the bowl of a food processor, mix flour, sugar, and salt. Add the cubed butter and pulse until mixture is pea sized. Add ice water a teaspoon at a time and pulse until dough comes together into a ball. Turn dough onto a surface and form into a ball. Flatten into a disk and wrap in plastic. Refrigerate for 30 minutes.

Divide dough into 4 pieces. Press dough into bottom of tart pans and working up the side, making sure the pan is covered, but not too thick. Place a piece of foil on each pan, pressing into dough to hold its shape. Place the pans in the freezer for 30 minutes.

Preheat oven to 400 degrees. Remove pans from the freezer and remove foil. Place a piece of foil on a baking sheet and add tartlet pans. Prick bottom of tart dough with a fork and bake 15 – 20 minutes or until dough is lightly browned. Remove from oven and let cool to room temperature. Lower oven to 350 degrees.

In a large bowl, mix together butter, brown sugar, egg, and salt until well combined. Divide filling among the 4 tartlets.

Place tartlets on foil-lined baking sheet and bake for 25 minutes until lightly browned and a little puffy. Remove from oven and let cool to the touch. Remove outer ring of tartlet pans. Let cool completely before cutting.