Easy to make and it will be enjoyed by the whole family. Serve 5 or 6.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Friday, August 19, 2011
Marinara Sauce Recipe
This is an Italian seaman’s sauce and is usually made without using any meat.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Noodle Kugel Recipe
Chicken fat and onion is a characteristic flavor principle of European Jewish cooking and one that has immigrated to America with great success. It consists of fresh chicken fat (in some cases goose fat) rendered with onion, strained, and then used, with more onion fried in it, as a primary flavoring medium. Noodle Kugel, sometimes called a noodle charlotte, illustrates this principle when it is applied to a sweet dish. Butter or margarine may be substituted for the chicken fat, but then the taste will not be absolutely authentic. Serves 8.
Ingredients:
1 lb. wide egg noodles
1 medium yellow onion, chopped
1/2 cup rendered chicken fat
4 eggs
1 cup sour cream
1 cup creamed cottage cheese
1 large sweet red apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup sugar
Grated rind of 1 lemon
1 scant t. salt
1 t. cinnamon
Step 1. Cook noodles according to package directions. Rinse and drain well.
Step 2. In a small pan sauté onion in chicken fat until just golden.
Step 3. In a large bowl, beat eggs, then add onion and chicken fat, sour cream, cottage cheese, apple, raisins, sugar, lemon rind, salt and cinnamon and mix well until fully blended. Mix in noodles.
Step 4. Turn mixture into a buttered 2-quart baking dish or casserole and bake in a preheated 350 degree oven 45 to 50 minutes or until custard is set and lightly browned on top. Serve hot or cold.
Ingredients:
1 lb. wide egg noodles
1 medium yellow onion, chopped
1/2 cup rendered chicken fat
4 eggs
1 cup sour cream
1 cup creamed cottage cheese
1 large sweet red apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup sugar
Grated rind of 1 lemon
1 scant t. salt
1 t. cinnamon
Step 1. Cook noodles according to package directions. Rinse and drain well.
Step 2. In a small pan sauté onion in chicken fat until just golden.
Step 3. In a large bowl, beat eggs, then add onion and chicken fat, sour cream, cottage cheese, apple, raisins, sugar, lemon rind, salt and cinnamon and mix well until fully blended. Mix in noodles.
Step 4. Turn mixture into a buttered 2-quart baking dish or casserole and bake in a preheated 350 degree oven 45 to 50 minutes or until custard is set and lightly browned on top. Serve hot or cold.
Simple is Often Better for Summer Feasts
Originally published May 31, 1984
A summer feast is what you make it. It can be a lavish spread served on your rarest china or simply a sun-warmed tomato, picked and eaten in a flourishing garden. These recipes will be about the second kind of feast - the kind that’s made out of the simplest ingredients, chosen with care, put together with attention, eaten with good appetite, appreciated with all the senses and received with joy and gratitude.
Summer brings an abundance of good things to feast upon. Beautiful vegetables, ripe fruits, fish from the lakes, fresh herbs in the kitchen garden - these truly are the summer’s best. Whether we eat them hot or cold, cooked or uncooked, plain or beautifully sauced, these gifts that are unique to summer will never be as good at any other time of the year and should be enjoyed in their prime.
A summer feast is what you make it. It can be a lavish spread served on your rarest china or simply a sun-warmed tomato, picked and eaten in a flourishing garden. These recipes will be about the second kind of feast - the kind that’s made out of the simplest ingredients, chosen with care, put together with attention, eaten with good appetite, appreciated with all the senses and received with joy and gratitude.
Summer brings an abundance of good things to feast upon. Beautiful vegetables, ripe fruits, fish from the lakes, fresh herbs in the kitchen garden - these truly are the summer’s best. Whether we eat them hot or cold, cooked or uncooked, plain or beautifully sauced, these gifts that are unique to summer will never be as good at any other time of the year and should be enjoyed in their prime.
Rice with Zucchini and Ham Recipe
This very simple dish is a great way to use some of those fresh zucchini which are often offered to you. Serves 6.
Ingredients:
4 T. butter or margarine
1 lb. cooked ham, diced
1 large clove garlic, minced
2 medium zucchini, diced (about 1-1/2 to 2 lbs.)
1/2 cup chopped parsley
Salt and pepper to taste
2 cups raw rice (6 cups cooked)
1/2 cup grated parmesan cheese
Step 1. Melt the butter in a large skillet or shallow Dutch oven. Add the meat and cook it for 4 minutes or so over medium heat. Stir in the garlic and add the zucchini. Turn the heat to medium-high, toss the zucchini to coat it all with butter, and sauté it, uncovered, stirring frequently, for about 10 minutes, until it is just cooked. Add the parsley and cook for another minute or two. Sprinkle with salt and pepper.
Step 2. While the zucchini cooks, prepare the rice according to your usual method. Add the hot rice to the pan and carefully mix it with the zucchini and ham, over low heat, adding about 6 tablespoons of grated cheese. Taste and add salt, pepper or cheese as needed. Serve hot accompanied by a big green salad.
Ingredients:
4 T. butter or margarine
1 lb. cooked ham, diced
1 large clove garlic, minced
2 medium zucchini, diced (about 1-1/2 to 2 lbs.)
1/2 cup chopped parsley
Salt and pepper to taste
2 cups raw rice (6 cups cooked)
1/2 cup grated parmesan cheese
Step 1. Melt the butter in a large skillet or shallow Dutch oven. Add the meat and cook it for 4 minutes or so over medium heat. Stir in the garlic and add the zucchini. Turn the heat to medium-high, toss the zucchini to coat it all with butter, and sauté it, uncovered, stirring frequently, for about 10 minutes, until it is just cooked. Add the parsley and cook for another minute or two. Sprinkle with salt and pepper.
Step 2. While the zucchini cooks, prepare the rice according to your usual method. Add the hot rice to the pan and carefully mix it with the zucchini and ham, over low heat, adding about 6 tablespoons of grated cheese. Taste and add salt, pepper or cheese as needed. Serve hot accompanied by a big green salad.
Ham and Herb Sauce for Pasta Recipe
This recipe will make enough sauce for use with 1-1/2 pounds of your favorite pasta. Serves 6.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Beet Borscht Recipe
This is a peasant favorite of both Poland and Russia. This is a very simple recipe, can be served with a dollop of sour cream. To make a more substantial dish, add a hot boiled potato and a sprinkling of fresh dill to each plate. Serves 6.
Ingredients:
4 or 5 medium beets with their greens
1 large onion
1-1/2 t. salt
Juice of 1 large lemon
2 to 3 T. brown sugar
Sour cream
Boiled new potatoes (optional)
Chopped fresh dill (optional)
Step 1. Scrub the beets well (their cooking water will be used in the soup) and cut off the leaves. Cover the beets with water, partially cover the pot and cook the beets briskly for 30 to 40 minutes or until they are tender when pierced with a sharp knife.
Step 2. Meanwhile, trim the stems from the beet greens, chop the leaves fine and set aside. Peel the onion and grate or finely chop it. When the beets are done, remove them from the water and let them cool a bit. Slip off the skins and grate the beets by hand or in a food processor. Measure the beet juice and add enough boiling water to make 8 cups. Bring the liquid to a boil and add the grated beets and onion. Simmer 5 minutes. Add the salt, a tablespoon or so brown sugar and 3 or 4 tablespoons lemon juice and stir well.
Step 3. Taste the soup and adjust the balance of sweet, sour and salty to your taste. Remember that when the soup is cold, the flavor will not be as strong, so add plenty of seasoning. Serve either cold with sour cream or hot with boiled potato.
Ingredients:
4 or 5 medium beets with their greens
1 large onion
1-1/2 t. salt
Juice of 1 large lemon
2 to 3 T. brown sugar
Sour cream
Boiled new potatoes (optional)
Chopped fresh dill (optional)
Step 1. Scrub the beets well (their cooking water will be used in the soup) and cut off the leaves. Cover the beets with water, partially cover the pot and cook the beets briskly for 30 to 40 minutes or until they are tender when pierced with a sharp knife.
Step 2. Meanwhile, trim the stems from the beet greens, chop the leaves fine and set aside. Peel the onion and grate or finely chop it. When the beets are done, remove them from the water and let them cool a bit. Slip off the skins and grate the beets by hand or in a food processor. Measure the beet juice and add enough boiling water to make 8 cups. Bring the liquid to a boil and add the grated beets and onion. Simmer 5 minutes. Add the salt, a tablespoon or so brown sugar and 3 or 4 tablespoons lemon juice and stir well.
Step 3. Taste the soup and adjust the balance of sweet, sour and salty to your taste. Remember that when the soup is cold, the flavor will not be as strong, so add plenty of seasoning. Serve either cold with sour cream or hot with boiled potato.
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