Cabbage Rolls

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, italian, sauce, sausage.

1 head of cabbage
1 lb ground beef
1 lb italian sausage
2 cups of minute rice
1 egg
1 onion diced
Salt
Pepper
Oregano
1 jar marinara sauce

With a knife, cut out the core of the cabbage.  Place in a large pot with about 3 inches of water.  Bring to a boil and cook for 10-15 minutes or until leaves turn a little soft.  Drain water off and rinse with cool water to speed cooking process.

While cabbage is cooking prepare the 2 cups of rice.  Set off to the side.

In a bowl mix 2 lbs of meat with the 2 cups of cooked rice.  Add 1 egg, chopped onion and salt, pepper and herbs to your liking.  Mix everything well.

Seperate cabbage leaves apart and add some filling to each leaf then roll it like a burrito and put into a casserole dish that has 1/2 cup of sauce on the bottom.  Line all rolls up close togehter and pour remaining sauce over the top.

Bake covered with foil for 1 hour at 350 degrees.

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Nane’s Clam sauce

Posted on June 21st, 2010 by Danielle.
Categories: clam, italian, sauce.

2 cans chopped clams
1 stick butter
3 cloves garlic
1 cup milk
2 Tbs. flour
parsley
Parmesan cheese
Salt
Pepper

Saute garlic in 1 stick of butter until soft.  Add only juice from the clams and milk.  Bring to a boil & add flour to thicken.  Add clams and simmer for 10-15 minutes.  Season with chopped parsley, cheese and salt and pepper. (If sauce is too thick, add more milk.)

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Nane’s spagetti sauce

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian, pasta, sauce.

1 onion minced
3 cloves garlic minced
1 Tbs. olive oil
1 lb. ground beef
2 family size cans of tomato paste
3 tomato paste cans of water to every 1 can of paste
2 cans of tomato puree
1 can of tomato puree of water to every 1 can of puree
pepper
sugar
oregano
salt
baking powder

Brown garlic, onion, olive oil and meat in a pan, then salt the meat. Put meat in sauce pot on low. Ad tomato paste and 3 cans of water to 1 can of paste. Add tomato puree and 1 can of water to each can of puree.  Add pepper, sugar, oregano, salt and a pinch of baking powder to taste. Simer and stir for 1 hour until consistent.

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Poached Champagne Salmon over pasta

Posted on April 7th, 2009 by Danielle.
Categories: dinner, lemon, onion, pasta, salmon, sauce.

Sounds decadent doesn’t it?  So one night I was going to make my Nane’s pasta with clam sauce, but I only had salmon.  Then someone came over with a bottle of champagne.  I thought, “mmm…can I find a recipe that fits all three?”  The answer was, “with a little combination-yes”.  So here’s the recipe, taken from a HG-TV recipe, a Food Network Recipe and my Nane’s recipe.

Poached Champagne Salmon over Pasta:

Ingredients (serves 2):

1 Tbs olive oil
1 clove garlic minced
1 large shallot minced
8 oz brut champagne
3 Tbs salted butter
1/2 tsp fresh dill
1 pint heavy cream
1 tsp sea salt
1 Tsp lemon juice
1 large fillet of Salmon
1/2 box Angel Hair pasta
parsley
black pepper
Parmesan cheese

Cooking Supplies:

Large high sided skillet w/lid
Pasta pot
Small sauce pot

Heat the large high-sided skillet over medium-high heat, add olive oil.  Add shallots and garlic and sauté until soft and golden.  Add champagne, lemon juice, salt and dill and bring to a boil.

In the meantime remove the scales from the salmon and cut the fillet into two pieces.

Reduce heat on the liquid to just a simmer.  Slide in the two fillet pieces and cover.  Poach 3-4 minutes.  Transfer the finished salmon to a covered plate. Leave liquid simmering in the skillet. In another pot, bring water to a boil and add pasta. Cook pasta 10 minutes or until soft.

In a small sauce pot, add 1 cup of the champagne liquid over medium heat.  Add heavy cream and butter. Bring to a boil then reduce to a simmer and season with pepper and additional salt to taste.

Return salmon to champagne liquid to reheat.  Drain pasta and set on the plate.  Place reheated salmon on the pasta and cover in cream sauce.  Garnish with parsley and Parmesan cheese if you’d like.

Follow the Recipe Extra: The important part of this recipe is to balance the flavor of the champagne liquid and the heavy cream.  Too much cream and it will be a little bland, too much broth and it’ll be too champagne-y.  The key is to taste and taste.  Once you get a handle on the mixture, you’ll be able to make this recipe a million times and always get it right.

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Sausage and Peppers

Posted on March 30th, 2009 by Danielle.
Categories: dinner, recipe, sauce, sausage, spicy.

Another family recipe that we have all the time.  We like things spicy and sweet.

nane-cover

This is the cover of the cookbook my Nane made us for Christmas, full of all her recipes. Sausage & Peppers is in there. P.S. That’s a picture of the dessert table at my wedding.  She made everything on it but the cake.

Sausage and Peppers:

2 lbs sweet Italian sausage
1/4 cup olive oil
3 large bell peppers (your choice of colors)
1 small Spanish onion
4 cups Marinara sauce
1 cup water

Cut the sausages into 2 inch pieces.  Pan fry the sausage with the oil on medium heat until sausage is cooked.  Drain oil fromt he pan.  Add peppers and onions and continute to sauté for a few minutes stirring constantly.  At this point, add marinara sauce and water.  Bring to a boil. Lower heat and simmer for 10 minutes. Serves 4-5.



Follow The Recipe Extra:
The thing about this recipe is it’s easy to customize.  We like it spicy so I always throw in some crushed red pepper flakes and serve either with pasta or a really good french bread.  You can also go with sweeter and add fresh basil leaves and use a tomato vodka sauce with fresh tomatoes diced and added in.  This way is good with pasta, I like a Manicotti or a Gemelli.

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Wasabi and Honey Glazed Salmon

Posted on March 23rd, 2009 by Danielle.
Categories: dinner, fruit, recipe, rice, salmon, sauce.

I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.

Wasabi and Honey Glazed Salmon:

2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
sesame seeds

Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.

On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.

Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.

Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.

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Spinach and Cheese Stuffed Shells

Posted on February 28th, 2009 by Danielle.
Categories: cheesey, dinner, pasta, recipe, sauce.

My grandma, who we call Nane, gave everyone in the family a cookbook that she had made and published for Christmas.  With great grace she also gave me permission to post everyone of the recipes I make from her cookbook.  So here’s the first of many recipes that the generations in my family have been eating for years. Thanks Nane!

Spinach and Cheese Stuffed Shells:

12 Jumbo Shells
1 10oz. Package frozen, chopped spinach, thawed and well drained
1 cup ricotta cheese
1/2 cup freshly grated Parmesan
1 Egg white, slightly beaten
2 Tbs. Milk
1 26oz. jar of Marinara sauce (your choice)
mozzarella cheese

In a bowl, combine spinach, ricotta cheese, Parmesan cheese, egg white and milk.  Mix throughly.  In the meantime, heat a stock pot of water to boil and add the jumbo shells.  Cook only for 5-7 minutes.  Remove the pot from the stove and drain shells, carefully so as not to tear.  Put aside in a bowl.  Preheat oven to 350 degrees.  In a 9×13 inch casserole dish, coat the bottom with a small amount of the marinara sauce.  Fill each shell and place in the baking dish in rows.  Pour the remaining sauce over the shells and cover with mozzarella cheese as desired.

Cover and bake for 15 minutes at 350 degrees.  Then remove cover and continue cooking for 15 minutes more.  Let it stand for 5 minutes before serving.

Follow The Recipe Extra:

The key to stuffing shells is not to over cook them in the water.  Only cook for 5 minutes and check them regularly. Also to make filling easier, use a pastry bag or a corner-cut ziplock.

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