Jun20

Sausage and Wild Mushroom Tomato Sauce

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Perhaps because of my New Jersey upbringing, I love Italian-American classics like eggplant parmesan and spaghetti and meatballs. Cheese ravioli is another childhood favorite that has followed me into adulthood.

Paco and I purchased some over the weekend, and I made a lighter version of pork ragu to serve with it. The original version of the ragu is delicious, but I thought that a sauce with a higher ratio of tomatoes to meat would be great over a pasta as hearty as ravioli.  The basil added a freshness to the sauce, while the dried mushrooms gave the broth an earthiness.

This recipe makes quite a bit of sauce!  It makes enough to serve six, but it will freeze well. It’s hard to make something that needs to simmer for so long in an amount appropriate for two people. Even if one of them really really likes pork.

Sausage and Wild Mushroom Tomato Sauce

2 T olive oil
2 ribs celery, finely diced
2 small carrots, finely diced
1/2 onion, finely diced
4 cloves garlic, minced
1/4 c tomato paste
1/3 lb hot Italian sausage
2/3 lb ground pork
1/2 c dried mushrooms (porcini or mixed)
1 28-oz can of crushed tomatoes (preferably San Marzano)
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp red pepper flakes
kosher salt
basil, chopped for garnish

Soak the dried mushrooms in a cup of warm water.

Coat the bottom of a medium-sized Dutch oven with olive oil. Heat over medium heat. Add the celery, carrots, onion, and garlic, and stir to coat with oil. Season with salt. Let the vegetables brown at the bottom of the pan, then stir and repeat 2-3 times.

While the vegetables brown, gently remove the dried mushrooms from the soaking liquid, and chop finely. Do not discard the soaking liquid.

Add the tomato paste to the pot and stir to coat the vegetables in tomato paste. Allow the tomato paste to brown for 2-3 minutes, stirring frequently to prevent it from burning.

Add the sausage and ground pork. Break up the meat with a wooden spoon, and brown it for 10 minutes or so.

Add the liquid that you soaked the mushrooms in, but try not to include any sediment that has sunk to the bottom of the bowl. Add the chopped mushrooms and crushed tomatoes. Fill the empty can of tomatoes halfway with water, then pour the tomato water into the pot.

Add the oregano, paprika, and red pepper flakes. Stir, taste, and season. Cover and simmer for two hours. Every 15 minutes, stir, taste, season, and add more water if necessary.

When the sauce is ready, serve over pasta (ravioli, in my case) with fresh basil and parmesan.

Jun18

Easy Everyday Updo 2

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Another YouTube tutorial!  This updo is super quick, and works well on clean or dirty hair.  If you have really fine, straight hair like me, then it helps to add some sort of product (mousse, gel, styling cream) to clean hair before braiding it.  It’s also neat enough to wear to work, but casual enough to wear around the house or to run errands. (Unlike last week’s updo, which was more of a weekend style.)

I used Goody Spin Pins to make my bun.  These things are amazing; you can make a quick bun without bobby pins or a hair tie.

Jun16

Bacon fat-roasted potato salad with corn and jalapeño

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The secret to this potato salad is the potatoes roasted in bacon fat (obs). They are crispy and golden on the outside, and the tangy apple cider vinaigrette cuts the fattiness of the potatoes. Make this for your next barbeque, it will be a hit!

Bacon Fat-Roasted Potato Salad with Corn and Jalapeño

1 1/2 lbs small Yukon gold potatoes, cut into 1.5-inch pieces
6 slices bacon, diced
2 ears of corn, kernels removed
3 green onions, diced
1 jalapeño, thinly sliced

For the vinaigrette:
1/4 c apple cider vinegar
1/3 c olive oil
kosher salt
black pepper
1/4 tsp mustard powder
1 tsp sugar

Preheat the oven to 400 degrees F.

First, brown the bacon over medium heat in a skillet. When the bacon is crisp, remove it from the skillet with a slotted spatula and drain on paper towels, but save the rendered fat.

Spray a baking pan with non-stick spray, then arrange the potatoes in a single layer. From the skillet you used to cook the bacon, take 1-2 T of bacon fat and toss the potatoes in it. Season with salt and pepper. Bake for 30-35 minutes or until golden brown.

While the potatoes are roasting, make the vinaigrette. Combine all ingredients in a bowl and whisk with a fork.

When the potatoes are cooked, combine them in a large bowl with the green onions, corn, bacon, and jalapeño. Add the vinaigrette and stir. Taste the salad and make sure it is seasoned appropriately; I had to add a little bit more apple cider vinegar at this point.

Jun15

Polenta with Shrimp

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I purchased some polenta at the store on a whim, and I’ve been meaning to make use of it. This was my first attempt, and I used instant polenta, but next time I will make it the old-fashioned way. The sauce was really flavorful and simple, and the polenta was a welcome change from pasta.

Polenta with Shrimp

For the polenta:
1 lb. tube of instant polenta
1 c milk
kosher salt
black pepper
1/4 c grated parmesan

For the shrimp:
1 T olive oil
1/2 onion, diced
2 cloves of garlic, minced
kosher salt
1/4 tsp red pepper flakes
14 oz can diced tomatoes
1 T butter
1/2 lb shrimp
7-8 leaves of basil, finely chopped

Prepare the polenta according to the package directions. I heated mine on the stove, stirring constantly, and added parmesan at the end.

To make the shrimp, heat the olive oil in a large skillet over medium heat. Add the onion and saute for a few minutes until it begins to soften. Add the garlic and red pepper flakes, then season with salt. Saute for two more minutes.

Add the diced tomatoes and butter. Bring to a simmer and cook for 15 minutes. Add the shrimp and basil at the very end, and continue to cook until the shrimp turns pink.

Serve the shrimp and tomato sauce over the polenta.