Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.

Fennel and Roasted Beet Salad with Truffle Chevre

INGREDIENTS
1 fennel bulb, sliced as thin as possible
3 tbsp fennel fronds, chopped (the feathery part of of the fennel stalk)
2 medium roasted beets, diced
2 shallots, finely sliced
1 small tomato, sliced in wedges
Cypress Grove Truffle Tremor Chevre
Fresh Italian or French bread

DRESSING
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
2 tbsp white balsamic vinegar

DIRECTIONS
Combine the vegetables. Toss with dressing. Serve with crostini and chevre cheese.

Yields 4 small servings.

Variation:
Add baby arugula to the salad and toss with the following dressing:
GARLIC GINGER LEMON VINAIGRETTE
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
the juice of half a lemon
1 tsp freshly grated ginger
1 tsp minced garlic (or 1 garlic clove, minced)

Italian Sausage Beef Stroganoff

INGREDIENTS

1 medium onion, chopped
1 red bell pepper, chopped
1 italian sausage, sliced
3 cloves garlic, minced
1 can beef consomme
2 tbsp tomato paste
3 tbsp fresh sage, minced
2 tbsp fresh cilantro, minced
2 tsp flour
4 tbsp sour cream
3 cups pasta, al dente
1 tsp kosher salt
1 tsp cracked pepper

DIRECTIONS
Saute onion and bell peper until soft. Add garlic, sage and cilantro and saute until garlic browns slightly. Add italian sausage. Saute until brown. Add beef consomme and tomato paste. Simmer for five minutes. Sprinkle on flour and stir until combined. Simmer for 5 minutes. Add salt and pepper. Stir in sour cream and pasta until covered with the sauce. Simmer for 3 minutes. Serve.

Spaghettini with Vodka Arrabiata Sauce

INGREDIENTS
1 cup vodka
1 tsp red pepper flakes
1 cup prosciutto, chopped
3 cloves garlic, minced
1/2 cup fresh basil, chopped
1 can roma tomatoes (san marzano), crushed
2 tbsps tomato paste
1 cup half & half
spaghettini, al dente (reserve 1/4 cup pasta water)
1 cup grated parmigiano-reggiano
extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste

DIRECTIONS
Combine vodka and red pepper flakes, set aside. Saute onions in olive oil until translucent. Add garlic and prosciutto until the prosciutto turns brown. Add vodka and red pepper mixture and simmer for 5 minutes. Fold in tomatoes and tomato paste. Simmer for about 20 minutes, stirring occasionally. Add pasta water if the sauce is too thick. Add basil and simmer for 2 minutes. Add cream and simmer for an additional 2 minutes. Stir in parmigiano-reggiano. Serve on spaghettini. Garnish with more grated cheese or fresh basil.

A few of my favorite things (made out of cheese) - Brie

My favorite French cheese:

BRIE
It goes without saying that brie is one of my all-time favorite foods. It is a soft, mellow, creamy, rich and buttery cheese with a white mold rind.



My recipes for Brie:

Baked Brie wheel

INGREDIENTS
1 brie wheel
1/2 cup fig compote or spread
2 tbsps sliced almonds, peeled pistachios or chopped cashews
1 pkg petit toasts or 1 french baguette sliced and toasted

DIRECTIONS
Place the brie wheel on a pizza stone or cookie sheet. Wrap the top of the brie wheel in foil and bake 10 minutes at 350°F. Remove from oven, carefully remove foil. Spread fig compote in a thick layer on top of wheel. Sprinkle nuts evenly. Serve warm with toasts.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.