Pasta Bolognese

This is a recipe from Jamie Oliver. I am a big fan of his.

I made this and loved it, though made a few changes (added the chili flakes, changed how the herbs are used.

Time: 1 hour 45 minutes with pressure cooker, 3 1/2 to 4 hours without

Ingredients:

1 3/8 pounds boneless beef chuck roast, in 2-inch cubes

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

3 sprigs rosemary finely chopped

8-10 sage leaves finely chopped

1/2 teaspoon red chilli flakes

1 Tablespoon fresh parsley chopped

1 small red onion, peeled and cut in chunks

4 cloves garlic, finely chopped

1 carrot, peeled and thickly sliced

1 celery stalk, thickly sliced

2 cups Chianti

1 28-ounce can peeled whole cherry or plum tomatoes

1 pound pappardelle

3 tablespoons butter

1 tablespoon finely grated orange zest

1/2 cup freshly grated Parmigiano-Reggiano.

Directions:

1. Season beef with salt and pepper to taste. Place an uncovered pressure

cooker or oven-proof Dutch oven over medium-high heat, and add olive oil.

When oil is hot, add beef. Stir until beef is well browned on all sides,

about 5 minutes. Add rosemary, sage, parsley, chilli flakes, onion, garlic, carrot and

celery. Reduce heat to medium-low and sauté until vegetables are softened,

about 5 minutes.

2. Add Chianti and continue to simmer until liquid has reduced by half,

about 15 minutes. Add tomatoes and their juices, and if using pressure

cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker,

and follow manufacturer's instructions to bring contents of pot to a

simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven,

simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

3. Place a large pot of lightly salted water over high heat to bring to a

boil. Remove pressure cooker from heat, or Dutch oven from oven. After

pressure has dropped in pressure cooker, follow manufacturer's instructions

to remove lid. Using two forks, finely shred meat and vegetables. Loosely cover pan and return it to low heat to keep warm.

4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water

and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and

add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has

melted. Add a little reserved cooking water to loosen.

5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù

over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and

a spoonful of cheese.

Yield: 6 servings.

Chicken and Dumplings

This is a bit different than most people are used to, but is one of my favorite "comfort foods" from my youth. The dumpling recipe is at the bottom.

Ingredients:

Chicken pieces (legs, thighs and breast) or just 4 medium breasts

1 clove garlic, finely chopped

2 cups chicken stock

Salt and pepper

Flour

Directions:

Wash and dry the chicken.

Salt and pepper the breasts (you can be a bit generous with the pepper) and dredge in the flour.

Heat a large skillet to medium high and brown chicken on all sides until almost cooked through. Remove chicken and add garlic and cook for 1-2 minutes. Add 1 cup of stock and put chicken pieces back in. Cook for 10-15 minutes, and add additional stock as needed. If necessary, add cornstarch or flour to thicken.

Dumplings:

1 cup flour

1/4 teaspoon baking powder

Large pinch of salt

1 egg

Water

Combine all but the water. Add water a little at a time until you get a thick batter (much thicker than pancake batter). Combine thoroughly.

In a pot of salted boiling water, use a teaspoon to drop pieces of batter into the boiling water. Cook for a few minutes, until they float.

Homemade Noodles

For fresh pasta, it is very simple - 3/4 cup flour, one egg, pinch of salt. Mix together and make whatever pasta you want using a pasta maker.

My Mother's noodles are slightly different and have a different texture. She would roll them out by hand on a large wooden board and cut into squares.

2 cups flour

1 egg

2 pinches salt

Water

Mix and add water as needed to get to a smooth dough. Let rest for 15 minutes then roll out to very thin sheets and cut as desired.

Sour Cream Dressing

A fairly light and creamy dressing.

2 tablespoons mayonnaise

3 tablespoons sour cream

2 tablespoons white vinegar

1 teaspoon chopped chives

Salt and pepper to taste

Milk

Mix together all ingredients except the milk. Add milk only if it needs to be thinned a little.

Beef Goulash

As "famous" as my Mother's chicken goulash is, my Tante Anni's beef goulash is equally famous. This is a great dish, and can't wait to make it again.

Ingredients:

2 pounds stew meat cut into 1" cubes and patted dry

1 large onion, chopped

3-4 tablespoons of tomato paste (or 1 tomato)

2-3 cups beef stock (enough to cover the meat)

1 beef stew bone

2 tablespoons paprika

1-2 large potatoes, cut in quarters

2-3 large carrots, 3-4 inches long cut in half

Salt and Pepper

Olive oil

Directions:

Heat oil over high heat and add meat. Brown on all sides.

Add onions and cook until soft. Add tomato past and cook for another minute, and then the paprika and cook for another minute or two.

Add the broth and any extra water to cover meat. Cook until the meat starts to soften and then add the potato and carrot and cook an extra half hour.

Serve over buttered egg noodles.

Chicken Marango

This is one of my favorite recipes, and is best when served with homemade cavatelli. You can also substitute or remove the ingredients in the sauce (e.g. shrimp, sausage). My Mother would make this often, and I know she found the recipe in a book, but I do not know the origin.

The exact amounts may need tweaking, as I think this was modified for a single person!

Serves 4

Ingredients:

6-8 pieces of chicken - mix of breast, legs and thighs

Flour

2 cloves garlic, chopped

1 medium onion, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 28-oz can plumb tomatoes, crushed fine

3 tablespoons tomato paste

1 teaspoon sugar

4-5 drops tabasco

1/2 cup white wine

Flour

Salt and Pepper

Olive oil

Directions:

Wash and dry chicken. Mix flour, salt and pepper and dredge chicken.

Heat 2-3 tablespoons olive oil in a large skillet and cook chicken to brown on all sides, about 10 minutes total.

Remove chicken and add a little extra olive oil if necessary. Add garlic and onion and sauté for a few minutes. Add basil and parsley and sauté for a few minutes more. Add tomatoes, paste, tobasco, sugar and wine and mix.

Return chicken to tomato mixture and simmer on low for 30-40 minutes.

I like to add shrimp during the last 7-8 minutes of cooking prior to serving, as well as pre-cooked hot and sweet sausage.

Serve over fresh cavatelli with some fresh grated parmigiano reggiano.

Chicken Breast Diane

This was a favorite recipe of my Mother's. I am not sure where she got it, but it is a solid chicken dish with good flavors.

Ingredients:

4 large chicken breasts

3 tablespoons chopped fresh chives or green onions

3 tablespoons chopped fresh parsley

2 tablespoons dijon mustard

1/4 cup chicken broth

Juice of half a lemon

2 tablespoons brandy or cognac

2 tablespoons butter

1 tablespoon flour

Salt

Pepper

Olive oil

Directions:

Place chicken breasts between plastic wrap, one at a time, and pound out just a little to make them approximately even thickness. Sprinkle both sides with salt and pepper.

Heat one tablespoon each olive oil and butter in a large skillet. Cook chicken over medium high heat for 2-3 minutes on each side. Remove and put on a warm plate and loosely cover with aluminum foil.

Add chives, lemon juice, brandy, parsley and mustard to pan and heat through for 30 seconds, constantly stirring. Whisk in broth and stir until smooth. Add remaining butter and olive oil.

Return chicken to pan and cook for an extra 1-2 minutes.

Serve over buttered egg noodles.