Tagliatelle with Wild Boar and Mushroom Sauce

As promised, I'm posting a recipe for this rustic Italian sauce.  I can't believe it, but it's been 10 years since we first went to Italy.  That first trip, and another trip the following year has profoundly influenced what and how I cook.  I learned an incredible amount and developed an eagerness to use mostly fresh ingredients, that is, what's available seasonally.  

How can you not be inspired by a setting so gorgeous!  Endless rolling hills dotted with stone villas, grapevines and a garden in almost every backyard.  This is an area where you hear hunter's in the valley searching for wild boar.  (probably not a good place to take a stroll in the early morning hours!)  I can still see the overflowing basket of freshly picked assorted mushrooms in our caretaker's home as we waited to "check-in" to our humble stone cottage which sat at the edge of the Chianti hills.

Hubby in the homeland overlooking Chianti countryside

One of our first excursions was to a town called Castellina in Chianti.  After exploring the ancient Etruscan tombs and the town, we happened upon a tiny trattoria.   After all these years, I remember choosing either the wild hare with pasta or the wild boar, also with pasta.  I was hooked and vowed to do my best to replicate this dish and the Tuscan eating experience!   Now that I found a regular wild boar "connection" or supplier, I'm able to make this.   Fresh pasta is a MUST, so refer to the last posting for instructions.

Wild Boar Sauce for Pasta

2 Tbsp olive oil

1 lb ground wild boar

1/2 cup yellow onion, cut up not quite a dice

1 shredded carrot

4 garlic cloves, chopped

1 large portabello mushroom, sliced and chopped

1-2 Tbsp tomato paste

1 1/2 cups white wine

handful of chopped fresh parsley

basil, I used the squeeze product, 1 inch ribbon.   I was lacking fresh!

salt and pepper

In a large pot, add the oil and boar meat.  Cook on medium heat while breaking it into smaller pieces using a wooden spoon.  As it browns, add the onion,  carrot, mushroom and garlic, stirring as it cooks.  Mix in the tomato paste and add the wine.  Bring it to a boil, then reduce the heat to simmer (low).  Add the basil and parsley, salt and pepper and continue to cook for about 30 more minutes.  If the sauce looks too thick add some water to loosen.  Serve over fresh pasta and you have a truly Tuscan experience!  Mangia!

Honey Soy Marinated and Grilled Flank Steak

As the heat rises, I don't know about you but the oven mitt comes off and we fire up the grill!  I like to spend more time outside with my garden instead of being cooped up in the kitchen.  I've never been a beefaholic, so a well marinated thinly sliced piece of meat is a great alternative to a hunk of steak.  And, if you're lucky enough to have leftovers, it makes for a great sandwich the next day.

I can't justify buying a marinade already bottled from the store when it's just as easy to mix up your own.  You can purchase a decent sized flank steak for less than $10.00, which would be a quarter of what you might spend for 4 steaks.  

Grilled Flank Steak

Mix all the ingredients in a bowl and place the meat into a gallon plastic bag.  Pour the marinade into the bag and refrigerate for at least 4 hours.  Lay it out flat in the frig so the meat sucks up all the juice!

3/4 cup low sodium soy sauce

2 Tbsp honey

1/4 cup seasoned (or plain) rice wine vinegar

2 cloves of garlic, minced

for added flavor you can add some herbs like chopped parsley, cilantro or rosemary (optional)

Next, grill it until done and let it rest for about 10 minutes before slicing as thin as you can.  Delicious!

Italian Turkey Meatballs with a Twist

Several years ago when I was raising my son, we declared almost every Monday as "Monday Night Meatballs night".  I guess for my son it became monotonous and I'm sure he cringes to this day thinking about those meatballs.  Hubby always liked them though, even if they weren't an exact replica of his mom's.  Somehow, I never got the memo on adding garlic to the recipe all those "practice" years.  Now when I make them, they are my version inspired by hubby's mom!

The last time I prepared meatballs I chose to do a turkey meatball, Italian style,  At the very end I remembered some Swedish meatballs my mother made decades ago. I loved those!  So  I sprinkled a bit of fresh ground nutmeg and allspice in before forming the meatballs.  Just the right amount to make things interesting.  This recipe makes about 24 or so small meatballs the size of a small golf ball.

Ingredients:

1 pkg of ground turkey meat (usually about 1 lb.)

2 small French rolls (the size of small apples, wet with water, then squeezed and crumbled)

1 egg

1/4 cup Parmesan cheese, grated

1/4 cup Romano cheese, grated

1 clove of garlic, minced

1/2 cup of chopped caramelized onion 

2 Tbsp chopped fresh parsley

1 tsp nutmeg, optional

1/2 tsp allspice, optional

Caramelize the sliced onions first in a bit of olive oil and 1 Tbsp butter, slowly.  Cool and chop.

In a mixing bowl put turkey, crumbled bread, onions, egg, cheeses, parsley, nutmeg and allspice.  I guess I could have said throw ALL ingredients into a bowl, mix well and form into balls.  Place them into a non stick skillet.  You can also add a bit (1 Tbsp) of olive oil, brown on one side.  Turn with a spoon or tongs, whichever is easier for you.  Cook on medium until completely browned.  Test one, of course!  These are great alone, in your favorite marinara or in sandwiches.  Mangia!

NOTE: You can use only Parmesan, just add a bit of salt.  The Romano is already salty (to my taste) so none was added.

Turkey Sausage Stuffed Eggplant

Stuff It!   Stuff the eggplant, that is.  One of my favorite ways to serve and eat eggplant is fried and layered into a crusty piece of French bread.  But, when I choose to limit my intake of bread and fried foods, this preparation is a close second.

Eggplant is one of those vegetables which is overlooked or completely ignored.  It's usually "stuffed" into a dark corner in the grocery store.  In my store I have to stand on tip toes to reach up and grab one.    It's as if they are trying to hide the eggplant!  Maybe, it's because no one knows what to do with it!  And, if you don't, you can always use one as a Mediterranean decoration.  Pick a colorful bowl, fill with lemons, pomegranates and sprigs of rosemary.  Plop an aubergine colored eggplant in the center. (I just gave myself a great decorating tip!)  If you want to make a meal instead of decorate, stay tuned!

Turkey Sausage Stuffed Eggplant

2 smaller (6-7 ") eggplants, or you can use 1 large (8-9") size

2 tbsp olive oil

3-4 turkey sausages, removed from casings

1/4 of a yellow onion, chopped

3 cloves garlic, chopped

3 mushrooms, chopped

1/4 cup diced red pepper

1 cup chicken or vegetable broth

2 Tbsp fresh parsley, chopped

1 tsp fennel seeds

1/2 cup Parmesan cheese, grated

Heat oven to 400 degrees.  Cut the eggplants in half, lengthwise and scoop out the pulp.  Do this by using a paring knife to cut withing 1/2 inch of the outside.  Lift out as much pulp as you can, then carve the rest.   Don't completely remove all the pulp.  Reserve the scooped out pulp and  place the hollowed eggplants on a baking sheet, cut side up.  Drizzle with one of the tablespoons of oil.   Cover with foil and bake for 20 minutes, remove and set aside.

Meanwhile, in a large skillet, brown the turkey while chopping into bite size pieces using a wooden spoon, then add the onions, garlic, mushrooms, and red peppers.   Add one cup of diced (reserved) eggplant.  Cover and continue to cook on medium for about 7 minutes.   Add the fennel seeds, parsley and broth, stir, cover loosely and reduce heat to simmer.  Simmer for 15 minutes.

Stuff the eggplants, firmly and sprinkle cheese on top.  At this point you can refrigerate and bake later.  Or, set the oven to 350 degrees and bake for about 10-15 minutes.

Serves 4.

Prime Rib with Sweet Potato Hash

When writing a blog, I learned recently how important SEO is.  That is "search engine optimization". In a nutshell, watch what choice of words you put in the title or repeat in the body of the post.  Mostly, it can work in favor of how many hits you get.  However, I experienced a flurry of activity (hits) when my blog was definitely confused with a site that has (rhymes with corn and starts with P) no interest in food, travel or recipes, if you will.  The title of my blog post just happened to be the title of this persons blog.  Oops!  So, with this "hash" title, who knows what kind of hits it will bring!!

I had a bit of prime rib left over from Christmas dinner.  Steak, lamp or pork could also be used.  Once again, my kitchen is like a "box of chocolates"  You don't really know what you'll get!  This was pretty good though, especially if you love sweet potatoes.

Prime Rib and Sweet Potato Hash

2-3 cups of cooked, cubed prime rib

2 medium sweet potatoes, peeled and cubed

1/2 yellow onion, chopped

1-2 Tbsp olive oil

1/2 cup of spinach

a handful of chopped fresh parsley

water or broth (if needed)

salt and pepper to taste

In a large skillet or pot, on medium heat,  start to cook the potatoes in a bit of oil, stirring as you go for about 10-12 minutes.  Add the onions and cook until they are soft.  Then add the prime rib or any cooked meat.  Add a bit (maybe 1/3 cup) water or broth, spinach and parsley.  Simmer  uncovered for another 5 minutes or until the potatoes are done, adding extra liquid, if necessary.  Salt and pepper to taste.  This goes together very quickly, one of those mid-week meals.  Hearty, yet quick!

Not Your Mother's Liver and Onions

I doubt that this will be the most viewed post!  Liver and Onions, are you kidding!?  But, before you tune out give this dish some credit.  Liver packs a wallop when it comes to helping with iron deficiencies.  I know, I've been on the anemic side and was told to eat spinach and liver.  That's right..doctor's orders.  I admit, though, I'm not a fan of beef liver.  It has to be chicken liver.

Growing up, my mom would make liver as often as she could, and she got away with it quite often!   She loves liver to this day!   In my teens I had an abundant  supply of chicken livers since I worked at Kentucky Fried Chicken.  My cat loved me because I always smelled like chicken when I arrived home from work.  He didn't eat liver but he got his fill and more of chicken breasts, his favorite!

My recent quest to disguise/transform liver into something gourmet led to this liver, onion and apple recipe.  Enjoy!  Or at least try to!

Ingredients:

3-4 slices of pancetta , diced (bacon can be substituted)

1/2 yellow onion, thinly sliced

1 apple, peeled and sliced

5 button mushroom, sliced

2 small garlic cloves, chopped

1 container (3/4 lb) of chicken livers, drained,  rinsed and cut into bite size pieces

1/4 cup white wine

1/4 cup chicken broth or water

1 fresh sage leaf, minced

2 Tbsp. parsley, chopped

In a large skillet cook the pancetta as you would bacon.  Remove to a paper towel to drain but save the drippings.  Add the onion to the drippings and cook on medium to soften.  Then add the apples,   mushrooms, and garlic, cooking until soft.   Remove from the pan and set aside.

Cook the liver in the same skillet with the remaining drippings.  Stir often as you cook until browned, yet still a bit pink.  Add the pancetta, onions, apple, mushrooms and garlic back in.  Add the the wine and chicken broth, sage and 1 Tbsp of the parsley.  Now, simmer this on medium for about 5 minutes, until the liquid evaporates leaving a nice light sauce.

Garnish with remaining parsley.  Serve over rice or pasta or by itself.  Delicious, I promise!

Sweet and Spicy Caribbean Stew

I'm a bit hesitant when I post some of these recipes.  It feels like I'm giving away all my "trade secrets", some of which will go into my long awaited book.  But, sharing is good and so is this original.

My inspiration comes from an area I've never travelled to but, may soon.  It is on my "bucket list"!  How many people have ever dreamed about sailing around the  turquoise bathtub-like waters of the Caribbean?  Hard to resist!  The food intrigues me to the point that I think I should pack up and move there.  Fresh fish, exotic fruits and veggies with amazing spices permeating the dishes. 

Until then, I made this spice infused stew.  It was amazingly and surprisingly great! 

Ingredients:

1 1/2 lb. chuck roast, cut up, dredged in flour and browned in a bit of oil.  Then set aside.

In the same large pot, add more oil ( 1 Tbsp) and the following:

1/2 -1 onion, chopped

3 celery stalks, chopped

4 cloves of garlic, minced

Saute until soft.  Then add the following:

4 cups beef broth

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp Jamaican seasoned pepper (I used a brand called "Jamaica Me Crazy")

1/4 tsp salt

1/4 tsp ground cloves

Cover and bring to a  slow boil, cooking for 5 minutes.    Now, add the meat back into the pot along with the following:

1 potato, peeled and cut up

2 carrots. peeled and cut into chunks or sliced

1 yam,  peeled and cut up (Next time I may delete the potato and increase the yam to 2)

1 handful of chopped parsley

Turn the heat down to simmer, cover and cook slowly for at least an hour.  More is better. If you're cooking it longer, you may need to add a cup or more of water.  If you want the broth to be thicker, add a mix of cornstarch or flour and water to the pot about 10 minutes before serving.

Don't let all the ingredients and steps discourage you.  Cut everything ahead of time and have it ready to go into the pot.  It was well worth the effort!  Enjoy!

Leftover Mashed Potatoes = Shepherd's Pie

Do you ever wonder what to do with leftover mashed potatoes?  You can surely make some potato pancakes, but this recipe is so much better.  It's simply a meat pie with a mashed potato crust.  Also, known as Cottage Pie, it has many variations especially when it comes to the meat selection.  Don't feel limited by what I put in it.  Traditionally, it was made with lamb and those odd looking potatoes which were introduced to England from the "New World".  Of course, then the French , my ancestors, got a hold of the concept and sprinkled in some sweet and savory spices into their version of the meat pie.  (Recipe this Winter)

Shepherd's Pie

1/2 lb. hamburger meat

1/2 onion, chopped  See NOTES.

1 clove garlic, minced

1 peeled carrot, sliced thinly

1 cup thinly sliced mushrooms

2 Tbsp olive oil

1/4 cup red wine or beef broth

2 cups leftover mashed potatoes

grated cheese and paprika for garnish (optional)

Preheat the oven to 400 degrees.  In a large skillet crumble and brown the meat.  Add the onion, garlic, carrot, mushrooms and oil.  Cook through for 10 minutes on medium heat.  Add the broth or wine and simmer for 15 minutes or less.  Meanwhile reheat the mashed potatoes in a small pan or microwave.  (so they will be spreadable)  You may need to add additional liquid, ie. milk or water to soften them up.

In a 2 qt casserole dish put the meat mixture on the bottom and spread the potatoes on top.  Garnish with cheese and paprika for color.  Cover and cook for 20 minutes, then uncover and bake for 10 more minutes.  If you want a crustier finish you can broil the top for a few minutes.

NOTES: For the onion I had leftover honey glazed red onions.  In my opinion, this was the "secret ingredient"  The recipe will be one of the next posts.  It's worth it to make these onions ahead of time and serve them on sandwiches, pasta or in shepherd's pie! 

Fruited Pork Tenderloin

I'm not a big fan of pork, ordinarily, so I don't know what came over me as I threw a tenderloin into my shopping cart recently.  My repertoire of pork entrees in the past was rather nonexistent.  I remember serving pork chops smothered in cream of mushroom soup with onions to my family. I figured that was a good way to disguise them!  Sometimes it would be an occasional pork roast so I could have leftovers for a chili verde which is "out of this world", delicious!

Then, I did a little research into my Czech roots and found pork to be prevalent on the table, along with dumplings and cabbage.  I better learn to love it, or at least, cook with it more often.  Some neighborhood friends invited us to their home this summer and she fixed pork tenderloin, grilling it  on the barbecue.   The tenderloin had an Italian twist, with mascarpone/pesto filling  on the inside, and it was done to perfection!  I attempted to replicate it, but was not very successful.  (I guess I should have asked for a recipe)

Vi's barbecued pork tenderloin

This fruited pork tenderloin is a culmination of different ideas "rolled" into one.  It's definitely worth the effort!

Serves 4

1 lb pork tenderloin

salt and pepper

prunes - about 10, cut up (from a package)

fresh thyme leaves, 2 Tbsp + sprigs for garnish

1 egg

2 Tbsp spicy brown or horseradish mustard

1/2 cup seasoned breadcrumbs

2 tbsp olive oil

1 cup chicken broth

2 Tbsp butter

Slice open or butterfly the pork.  Pound with a mallet to tenderize.   Salt and pepper the inside and outside.  Place the prunes in the middle along with the thyme leaves.  Roll it up and secure with string.  Beat the egg and mustard in a pie pan.  The breadcrumbs will be in another pie pan.  Heat an oven proof or roasting pan on the stove top.  Add the oil.  Dredge the pork loin in the egg mixture and coat with the breadcrumbs.  Brown in the oil, on all sides.  Add the broth and butter to the pan.  Add the extra sprigs for garnish and flavor while roasting. 

Before adding to oven

Place in a preheated (350) oven and roast for another 30-35 minutes, turning once during the process.  Remove from the oven when the internal temperature reaches at least 170 degrees.  Let it "rest" for 10 minutes and then slice.  Serve with spaetzle or dumplings and Grandma's red cabbage.

Lentils and Oxtail Soup

Lentils and what!??   Oxtails!!  Just the thought of these could send you running to the vegetarian isles of the supermarket.  But,  don't knock them if if you haven't tried them.  Getting past the appearance is the hard part.  The key to making these oxtails is to slow cook them for many hours until the meat falls off of the bone.  And if you're still a bit squeamish, just prepare the soup without the meat or substitute some portabello mushrooms for a hearty flavor.

I did not make this soup in a crock pot but I highly encourage it.  You can throw everything in, turn to high for at least 5-6 hours (or on low for about 8).  When you get home from work, dinner will be ready to serve, providing the house doesn't burn down.  It's kind of like leaving the coffee pot or the curling iron on when you leave the house.  Thank God for the technology that automatically turns appliances off now!

The inspiration for this dish came from my grandmother on my father's side.  She would bring either this piping hot dish or her dumplings and/or braised red cabbage.  I don't think I knew what I was eating back then.  All I knew was that it sure tasted great!

Lentil and Oxtail Soup Serves 4

Ingredients:

a drizzle of olive oil

about 4 oxtails

1/2 chopped onion

2 cloves of garlic, chopped

1 cup chopped mushrooms

1 chopped carrot

1 bay leaf

1 cup lentils

1 cup beef stock or broth

3 cups water

salt and pepper to taste

In a large stock pot brown the oxtails in the olive oil.  Add the garlic, onion,  mushrooms, and chopped carrot,  stir and saute about 1 minute to marry the flavors.

All ingredients in, ready for the cooking time

Add the remaining ingredients, bring to a rolling boil, cover and reduce the heat to simmer.  Cook for approximately 1 1/2 hours.  (On this stove top version the meat will not fall off the bone.)  If using the crock pot method, just throw it all in, stir and turn on.  (Yes, the meat slides off the bone.) Serve with crusty bread, tortillas or cornbread.  

Some variations to the oxtails could be chicken, different sausages or a vegetarian version using veggie broth.  Your choice!

Monday Night Meatballs

I dedicate this post to my son, who survived every Monday night's meal,  while I strived to mimic my mother in law's wonderful Italian meatballs.  I'm sure it wasn't every week we had meatballs, but it sure seemed like it.  And, it was always on Monday night to seemingly coincide with football!   Hubby didn't mind as he pretty much grew up eating these little round morsels!  He would stand by his mom as she made them and sneak a few before she hid them for Sunday's dinner with the rest of the family.

I admit they are great but trying to replicate them was a difficult process.  I can't tell you how many batches I made that "weren't right".  Why didn't I ask for the recipe?  I actually stood with her in my kitchen as she made them.  (But they never turn out the same)  After many years we found out that she put garlic in the recipe.  And last week she confessed that she "sometimes" put breadcrumbs in them, too.  So, as the ingredients "leaked out" over the years, I finally came to the conclusion that I would make them the way I knew how, and that was going to be my recipe, period!  Thanks, Rina, for all the inspiration.  I think I've mastered your meatballs!

If you have a big family, you may want to double or triple this recipe.  They disappear quickly.  Makes about 20-24 meatballs.

Ingredients:

1 lb ground beef

1/2 - 3/4 cup grated Parmesan or Roman cheese

1 hamburger bun or French bread (wet the bread, squeeze the water out and crumble)

1 egg

2 garlic cloves, minced

1 small handful chopped  fresh Italian parsley

1 small handful chopped fresh basil

Mix the above, shape into balls, slightly larger than a walnut size.  Pour a little olive oil in a large 12 inch skillet and place the meatballs into the pan, turning as they brown.  When the meatballs are done you can put them into sauce or eat them plain.

I like the old saying, "Life is what you make it."  That applies to meatballs making, also!

To Grill or not to Grill!

Yesterday I awoke to some seasonal yet unsavory weather.  The roses, irises, petunias and anything else trying to sprout were covered in snow.  Thankfully, I had sense enough to leave my new tomato plants in the garage.  They'll probably have a temporary home for a few days, because you never know around here!

Springtime in the Sierras

We went to my parents for a barbecue, however, snow and barbecue grills don't mix.  My mother rose to the occasion and had her stuffed chicken recipe, she labels "Jeremy's favorite chicken".  She would make this chicken at his request for his birthday dinner for several years. Being in a funk from the depressing inclement weather, I forgot my camera.  No pictures!!  I promise to get this recipe from her.  It is yummy!   We had her potato salad, fresh corn on the cob and fruit salad.  All the fixings of a barbecue, just no grilled meat! 

Even though we cherish our meals together, on Memorial Day especially,  we must remember all the service men and woman who have made the ultimate sacrifice,  so we can gather together unencumbered and enjoy our freedoms and bounty that we so often take for granted!

If you decide to brave the weather in your part of the country, here are some grilling ideas from past posts.  Enjoy the day and remember the true reason for the "celebration".

Minted Lamb Chops

Gorgonzola Sliders

Grilled Maple Salmon

Swordfish Skewers

"Super" Gorgonzola Sliders

Hooray!  Football season is coming to a close.  As predicted the Packers won, for all the wrong reasons which were explained in a previous post.  Okay, I did sneak some peeks as the game was playing out, mostly to catch a glimpse of the commercials and halftime performance.  While the performance may have produced a spectacularly choreographed light show my overall opinion was lackluster.  Was it just me or did anyone else feel this way?  I guess I'm getting old or I would like to think I have better taste in music.  Enough said.

The highlight was the performance in the kitchen!  I produced some last minute Superbowl sliders with a touch of Gorgonzola.  I didn't write the measurements down (Remember, I don't usually measure ingredients when I create.)   I can give "guidelines" on this one so you can replicate or at least come close!  My only regret was not adding a little roasted red pepper for more flavor but they were good as they were.

Ingredients:  For 2 servings, 5-6 sliders

About 1/4 lb ground beef (You could make these from a ground vegan "meat product", too.)
1 T green onions, chopped
1 handful of chopped fresh spinach
1/4 c Gorgonzola or blue cheese

Mix all the ingredients and form into small burgers.  Cook in a skillet or grill pan, turn once and continue cooking until done.  Serve on a bed of lettuce or make into mini burgers with buns if you wish.

Here's One For the Grills - Minted Lamb Chops

So, you're ready for the weekend! Fire up those grills or use a stove top grill like I did. Our family has always enjoyed a good lamb chop. I know, there are many people out there who detest it! Sometimes the secret to a good piece of meat is in the marinade. Try this and if you don't care for lamb it works well on chicken!

Minted Lamb Chops

4 lamb loin chops (the small ones)

1/4 c olive oil

3 cloves garlic, chopped

3 T chopped mint

1 T balsamic vinegar

salt and pepper to taste

Place the chops into a plastic bag or container. Mix the remaining ingredients. Add to bag except for 1T of mixture (for the garnish). I like to marinade for as long as 4 hours but 1 hour will flavor the chops nicely. Put in refigerator.

Using a stove top grill, heat on med-high. Place the chops on the grill and rotate on all sides to sear the meat. Reduce the heat to med-low, cover and continue to cook until done to your likeness. At the last minute drizzle the remaining marinade. Serves 2.