Pasta con Carne in umido con Polpette (Sunday Pasta Sauce)

Had to place a conference call to Mom in NY today about this recipe.  For almost every Sunday of my life, I can remember this dish being made on Sunday Morning.  My mother's meatballs are so inviting.  You can smell them down the street. You can smell them in the garage. I was craving comfort food today. This was perfect.  I don't now how it happened.  I was was wondering if I had added enough cheese to the recipe and my phone rang.   It was my mother again, in that sweet, authoritative voice, demanding that I add more cheese. How did she know?

Ingredients: 
3/4 pound veal
3/4 pork (you can omit the pork and use Ground Turkey.  This sauce was traditionally made with whatever was left over from the week).
3/4  beef
2 eggs
Into a bowl place your meat, 2 eggs, one cup of Parmesan cheese
1/2 cup parsley chopped fine
1 clove of garlic chopped fine (optional)
1/2 cup red onion chopped fine
1 cup of fine bread crumbs plain, plus more for dredging~
3 tablespoons olive oil
1 tablespoon frying oil

In a flat pan, large enough to accommodate your ingredients, heat your oil.  Saute your onion and garlic until fragrant. Remove your onion and garlic in pan and place in bowl with your meat and mix. Then add salt and pepper, eggs, cheese and mix.
Prepare a flat pan and line it with parchment paper.

Assemble your meatballs, using your hands.  Roll about 3  tablespoons into your hand and roll into a ball.  Roll into a ball.  Pass in breadcrumbs and lay on pan covered with parchment.  After you have assemble them all, place in refrigerator for 30 minutes to set.

Heat your oil again, add more if necessary and begin frying your meatballs, in small batches.  Do not crowd them.  Good things need time. Do not rush. Do not worry if they do not seem completely cooed through. As they will continue to coo in the sauce.  They will become more flavorful as they coo in the sauce.  Set them aside to cool.

You can make up to 24 meatballs depending on the size.  I like to keep mine around 2 inches in diameter.



Sauce:
Ingredients:
1 large diced white onion
1 clove of garlic chopped
1 cup medium carrots diced
1 cup diced celery (fine)
1 28 ounce can of San Marzano peeled tomatoes
1 teaspoon of salt/ plus more to taste
1 teaspoon of pepper/plus more to taste
1/2 cup of milk 
1/2 cup white wine
a pinch of Nutmeg
1 cup water
Several handfuls of fresh basil for sauce and for garnish

Drain your oil from the pan you have fried your meatballs in.  Add some white wine to the pan and de-glaze  away the bottom bits from the pan. Drain the entire pan and wipe out.  It will still have a wonderful flavor to the pan.   (You are cooking your sauce in the same pan you fried our meatballs in or you can just use a mixture of veal, pork and beef and brown).  
 Place your pan back on a low heat. Add 2 tablespoons of olive oil to your pan.  Add your meat and brown.  Remove your meat and set aside.  Add your onion, carrots, celery, garlic and saute until fragrant.  Add a little salt to the pan. Put a lid on your pan and let your vegetables sweat for a few minutes.  After 3 minutes remove your lid and mix.  Continue until your vegetables are fragrant.  Add your meat back to the pan. At this point add some of your meatballs.  Be careful not to crowd your pan.  Add your tomatoes, all of your liquids and let reduce on medium. Add your teaspoon of salt and pepper, pinch of Nutmeg.   Simmer your sauce for one hour.  You will notice your sauce will quickly reduce to half. Continue reducing on low.  You will notice your oil will form a ring around the sauce in your pan and your sauce will be thickened.  Turn your heat off and set aside.

Had to chase my family out of the kitchen~lol Meatballs for appetizer too.

Boil your pasta till al dente.   I always serve my pasta first. Mix with some sauce.  Add some Parmesan cheese if you prefer.    In a separate dish serve your meat with plenty of good, crunchy Italian bread~ Buon Appetito.

Special note: My mother would saute various cuts of meat in the pan after frying her meatballs.  Be sure and always drain your pan  and wipe with a paper towel before adding your sauce to the pan.  You can add all of your browned meat back to the pan right before you are ready to add your tomatoes into the pan.

2.  If you wish to bake your meatballs rather than fry, you can do this very easily.   After the meatballs are set on a baking sheet, place them on a low broil for 10 minutes.  Give the pan a shake, low broil 10 minutes more until evenly browned and crisp.  They will taste just like you fried them.  If you use this method your sauce will not be as rich but will still be good.  Enjoy!

Ciabatta bread (Cold Rise Method) Bread making version 2

Good Morning everyone,
A cold rise bread is a great way to help make bread when you just don't think you have time.  It's not that complicated.   If you have a mixer or a food processor, it does all the work for you.  The hardest part is done.  We do not like to wait for anything these days.   Here the longer you wait the better the result.  So be patient.  A cold rise dough extends the life of the fermentation. The acid content in the bread dough is increased.   It helps to add wonderful texture as well as great flavor to your end result.   The longer it's refrigerated, the more flavor it will have.   If you like your bread a bit more sour, leave it to rise a longer time.  It's best to leave it to rise for one long rise in the refrigerator.   It can stay refrigerated for up to 3 days.  
For this recipe, I used white flour.   You can substitute bread flour, or use equal amounts of both.   The bread flour will give your bread more elasticity due to the higher gluten content.  
It's all about the texture.   Bread can be made in all kinds of ways.   The way you decide to rise your dough effects texture, taste and flavor.    If you prefer your bread doughy and dense, yet light and fluffy,  then this method is for you.  

Ingredients:
You will need one food processor for combining your ingredients.  It can be combined by hand.  To mix by hand, you will need to add your flour to the water mixture a little at a time and mix until combined completely.   Try to use a food processor or mixer with a dough hook.  Makes the job much easier and will have you making bread all the time.

Ingredients:
3 cups of unbleached flour (Or any combination of bread/ white flour.  Remember bread flour will give your bread a more elastic end result, which is very good.  Just takes a little practice).
1 teaspoon salt
2 teaspoons active dry yeast
1 cup  plus approx. 1/2 warm water (warm to touch)
1 tablespoons  olive oil
2 tablespoons of Cornmeal
Cooking time:  One hour

Combine yeast and 1/2 cup warm water in bottom of food processor bowl and pulse to combine.  Bubbles will form.. Let stand 5 minutes.
Add another 1/2 cup water, salt,  flour and begin mixing. add your remaining water. Add your flour and Mix.   You will see that within 30 seconds your flour will begin to come away from the sides of your mixing bowl and sticky ball will form.   If it still looks dry, add your remaining water a drop at a time.  If you are unsure, remove the lid and press the dough.. it should be somewhat sticky.  It should look rather elastic.  Do not worry if a complete ball is not formed.    Place flour on your hands and remove from bowl onto a floured surface.  Fold over 2 to 3 times into a ball.  You should see a sticky and smooth consistency.  Do not worry if its sticky.
Place in a bowl large enough for the dough to double in size~On a paper towel  add some olive oil and brush or gently rub  your bowl with it.  Place your dough in the bowl.  Brush  the remaining oil over your bread dough.
Cover with plastic wrap tightly.   Place in the refrigerator overnight and up to 12 hours.  You can even leave it longer up to 18 hours.

When you are ready, remove it from the refrigerator and bring to room temperature.   You will need about an hour.
On a floured surface, remove your flour from the bowl.   Fold over the ends back into the ball.  Place back in the bowl for one hour, covered in plastic wrap loosely.   After the hour of rest, place on a floured surface and with your hands, shape into a log shape or circle.   Ciabatta is rustic, so anything goes.   It's traditionally made into a loaf type shape.
Heat your oven to 450 degrees bake.   If you are using convection, make appropriate adjustments.
Carefully place your Ciabatta loaf onto the sheet and loosely cover again.    Wait for an hour or two.  When you return, it is ready to place in the oven.
Remove the plastic and cut two lines over the top.  Don't cut to deep, this is just for presentation.  You do not have to do this if you do want to.  The bread will rise and create a pretty effect across the top.

The interesting thing about this method is that the bread continues to rise each time.  Don't panic if it looks kind of flat. It will grow in the oven.
On a cornmeal lined baking sheet place in the oven for one hour.   After the first 30 minutes take a peek inside by turning the light on.  Do not open the oven.
Check back in 15 more minutes and make sure things are looking crispy and not burned.  If you need to get a small piece of foil and loosely cover the top quickly.   Leave it in the oven for a total time of one hour.  Let rest 30 minutes before slicing. You will notice it cracking as it cools.  This is normal and the sign of a terrific Ciabatta bread.  Enjoy!

Buon Appetito!

Pane del Nonno (Grandpa's Italian Bread)

 This is from a previous post. 


It was part of Nonno's ritual to bring the bread to Sunday lunch.  Bakeries on Sunday were always open.  Lines were around the block, after church, on Sunday morning.     Not much was available as far as Italian bread was concerne.d  in the local supermarkets in the 1970's, even in New York.   Local bread bakeries began expanding their territories and delivering to the local markets  (outside of Manhattan), in the early 1980's as many began to move out of the city.    Not ever locality was included as there was only so much supply to go around.  Most bakeries would run out early on Sunday morning,  having sold their supply.    We had almost nothing in Scarsdale, New York, except the local bakery, which happened to be French.  Not acceptable, as they did not carry the Panella bread that we were accustomed to having on the table.    My grandparents lived for years on 116th street and 1st  avenue in Manhattan, where Italian bakeries in the 1970's were plentiful.    My grandfather would arrive so proudly, carrying his bread bag,  as if he himself had baked it.  We would never have a bread plate at the family table, but a lovely Sunday tablecloth, cleaned and pressed for the weekly event.  My grandfather would strategically place the sliced bread at the table with such elegance and grace you didn't dare touch it before lunch.   I must confess,  that when he wasn't looking,  I would get myself a piece and run out of the kitchen!
I learned to make this recently quite by accident. I came across several recipes on the subject and this sounded so interesting,   I just had to experiment some and try it.  I had not come across any good bread   livng here in the Deep South.    For anyone who is craving that long lost Italian bread, and who doesn't have the luxury of living next door to an Italian bakery today, its worth a try. I must admit, living in Tupelo, Mississippi has made me just a little more daring.  This will transport you back in time.


Ingredients:
You will need one food processor for combining your ingredients.  It can be combined by hand.  It does not require as much work as you might think.  Fit your food processor with a dough hook.
One Dutch oven with lid, knob removed.
3 cups of good quality unbleached flour
1 teaspoon salt
2 teaspoons active dry yeast
1 cup  plus approx. 1/2 warm water (warm to touch)
1 tablespoons  olive oil
2 tablespoons of Cornmeal
Cooking time:  One hour
I have tested many bread recipes. This by far gives the best result. It is rather important that you use a heavy cast iron pot to achieve the best result.  i like to use the food processor method for combining ingredients.  It can be done by hand~ This is my favorite as it can be prepared in such a short time and then left to rise in a warm corner of the kitchen while one is out for the day~ While one is preparing dinner it can be placed in the oven and be ready in one hour~
Combine yeast and 1/2 cup warm water in bottom of food processor bowl and pulse to combine.  Bubbles will form.. Let stand 5 minutes.
Add another 1/2 cup water, salt,  flour and begin mixing. add your remaining water. Add your flour and Mix.   You will see that within 30 seconds your flour will begin to come away from the sides of your mixing bowl and sticky ball will form.   If it still looks dry, add your remaining water a drop at a time.  If you are unsure, remove the lid and press the dough.. it should be somewhat sticky.  It should look rather elastic.  Do not worry if a complete ball is not formed.    Place flour on your hands and remove from bowl onto a floured surface.  Fold over 2 to 3 times into a ball.  You should see a sticky and smooth consistency.  Do not worry if its sticky.
Place in a bowl large enough for the dough to double in size~On a paper towel  add some olive oil and brush or gently rub  your bowl with it.  Place your dough in the bowl.  Brush  the remaining oil over your bread dough.
Cover with plastic wrap and towel.
Place in a dark, warm place like inside a kitchen cabinet.  Let rise for 8-12 hours. .The longer the better.  Overnight is good.
Take you covered pot and place in oven at 450 degrees and bake.  You need to warm up the pot you will be placing your bread in.  The lid causes the air to trap and expand your bread while cooking.  If you want the crispy, bakery  texture, this will work~
8 hours later uncover, you should see it double in bulk.  Do not worry about the bubbles This indicates your yeast is active and doing it's job.  Roll out onto a floured surface.  Fold over into a ball again (Should take a few seconds to do).  Let rest on Counter.  Pat down into a flatter
circle about 8 inches round.   Cover  with a towel.
Be careful and remove your hot pan from oven.
Remove the lid.  Be careful as it is very hot.  Sprinkle one teaspoons of Cornmeal in your pan.  Carefully drop your bread in pan. Do not worry if it looks like your pan is much bigger than your bread dough. It should almost fill the bottom of your dutch oven but only be several inches in height now.   Your bread will expand.
 Sprinkle teaspoon of Cornmeal all over your bread.  Place lid back on pan and place in oven.  Make sure your lid is tight fitting as you do not want the air to escape~
30 minutes with lid on.
Remove lid.  You will see your bread has risen some and is light golden.   Let cook approx 30  more minutes without the lid.    You will see the bread turn golden brown.
Remove from Oven. Carefully remove the bread.   Let cool.   Use your fist to Knock on top of the bread.  It should sound hollow almost. You will also hear the bread cracking as it cools down~  A very good indication of Success ~
Enjoy and Buon Appetito~

Carrots (Baked, Au Gratin, Carote gratinate)

I love it when fans get excited about simple dishes. I am not sure why we don't eat more carrots.    My carrots created quite a stir the other evening both online and on the table.  The key to great carrots is there overall freshness.   Be sure and look for carrots with their green stems attached.  Spend the time to cut and clean them yourself.  They are so worth it.  Try to cut them down in even pieces. Their natural sweetness depends on freshness, so never mind the bagged variety.   If that's all you can find, you may have to give them a longer boil first.   Do yourself a favor and forget them if you can.   The stemmed kind are also a little cheaper both at farmers market and in the grocery.  Look for bright green stems and a firm carrot.

Recipe:  3 pounds fresh carrots cleaned and cut into pieces.
One large pot filled with enough water to cover the carrot pieces.
One whole yellow or white onion diced.
2 tablespoons butter
1 cup of cream
2 teaspoons of salt
one pinch of fresh nutmeg
pinch of sugar (optional)
one teaspoon of pepper
one bunch of fresh sage (you can remove it before serving)
one bunch of fresh rosemary (you can remove it before serving)
1/2 cup Parmigiano Reggiano cheese plus more to taste.
Special Note:  Add some additional fresh herbs and Parmigiano Reggiano cheese before serving. 

Method:  Heat your oven to 350 degrees F.  Cover the cleaned carrots with water and bring to a boil. Add a pinch of sugar.  Boil for about 10 minutes.   If you are using the bagged variety, you may have to boil them 5 minutes longer.  Drain them and set them aside.   In a large, oven proof skillet,  deep enough to accommodate the ingredients, heat the butter until melted.  Add the onion and one teaspoon of salt.    Saute slowly until the onions are translucent and fragrant.   Add your carrots and toss until well coated.  In the meantime.  Heat your cream.   Slowly pour the heated cream (just under a boil), over your carrots.    Add your herbs, the salt, pepper, nutmeg  and turn the heat to low.   After about 5 minutes, turn your heat off.  Cover with Parmigiano Cheese and cover tightly with foil.
Cook, covered for 45 minutes. Remove the cover and low broil for a few minutes until golden. Remove from the oven and serve with fresh Parmigiano Reggiano and some additional fresh herbs for presentation.

  Buon Appetito!

Special Note:  Adding sugar is an option.  It is not necessary if the carrots are very fresh.