Bolognese

When you've had a long day/ week/ month at work, you need a recipe in your rotation that is as soothing as it is quick. This sauce is just as good in a half hour as it would be on a long Sunday afternoon.


Simple Bolognese
From: Everyday Italian

1/4 cup extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground beef chuck (you can also substitute ground turkey)
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf parsley, chopped
8 fresh basil leaves, chopped (you can also substitute 2 tablespoons of pesto)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley, basil, salt and pepper and cook over medium low heat until the sauce thickens, about 30 minutes. Finish bolognese with the grated cheese and serve over spaghetti or penne pasta.

Pumpkin Bread

This bread is a staple in my house from the first of fall straight through to the spring. The warm spices, and of course pumpkin, make it the perfect comfort for the coldest of days. Pumpkin?- Enough said.

Pumpkin Bread
Adapted from: Joy of Cooking

1 cup all-purpose flour
1/2 cup whole wheat flour (you can use all- purpose flour if you do not have this on hand)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup of milk
1/2 teaspoon vanilla
6 tablespoons unsalted butter, at room temperature
2/3 cup granulated vanilla sugar (you can use plain granulated sugar here as well)
2/3 cup packed light brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Have all ingredients at room temp and prepare 9x5 loaf pan.
Whisk together flour, soda, powder, salt and spices thoroughly.
In another bowl combine milk and vanilla.
In large bowl of mixer beat butter until creamy (about 30 seconds).
Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
Beat in eggs one at a time.
Add pumpkin puree on low speed until just blended.
Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined. Fold in chopped walnuts.
Scrape batter into pan and spread evenly.
Bake about 1 hour or until a toothpick inserted in center comes out clean.
Serve warm with a pat of sweet butter or a dollop of fresh whipped cream.

Vietnamese Meatball Sandwich

The neighborhood that we live in has a large Vietnamese community, so I've been seeing Banh Mi sandwiches on the side for a bit. What's not to love... fresh baked french bread, crisp sweet veggies, and pork :::sigh::: So when I saw this recipe in Bon Appetite last month I slid it right into the rotation. Although there's a bit of chili sauce and a splash of jalapenos, the heat is less than you would find on a buffalo wing and the veggies are able to cool it off a bit. Since you can prep everything a day in advance, it makes for a relatively painless weeknight meal. Or better yet, stuff everything into a baguette and slice it into bite sized pieces, and have a new party favorite for the big game!


Pork Meatball Banh Mi
Adapted from: Bon Appetite, January 2010

2/3 cup mayo
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used 1/2 sriracha and 1/2 chili garlic sauce)

2 cups grated carrots
2 cups grated, peeled daikon (Japanese radish)
1/4 cup rice vinegar (I had some with garlic on hand)
1/4 cup sugar
1 teaspoon sea salt
1 tablespoon sesame oil (plus extra for frying)

1 lb ground pork
1/4 cup fresh basil, finely chopped
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon sea salt

1 jalapeno, with ribs and seeds removed, and sliced thin
1 bunch of fresh cilantro springs
1 full size french baguette

Sauce:
Mix the first three ingredients together. Cover and chill.

Veggies:
Mix together carrots, daikon, rice vinegar, sugar, salt, and 1 tablespoon sesame oil. Cover and let sit for one hour (or overnight in fridge if being prepped ahead).

Meatballs:
Mix together basil, garlic, green onions, fish sauce, 1 tablespoon sriracha, sugar, cornstarch, salt and pepper. Add in ground pork and gently mix until everything is incorporated. Roll mixture into 1 inch balls. (If this is being prepped ahead, place balls onto lined cookie sheet, cover and refrigerate.) Heat 1 tablespoon sesame oil in a frying pan and saute the meatballs over medium- high heat, turning once, until they are cooked through. Be sure not to crowd them in the pan or they will steam instead of caramelize.

Slice the baguette, and spread the sauce over the inside. Arrange the drained veggies, cilantro, jalapeno, and top with the meatballs. Enjoy!