Chicago Deep Dish Personal Pie

Chicago Deep Dish Pie

     This simple yet fulfilling meal for two is the perfect and easy weeknight meal or whenever you want it. Now I am truly the typical Italian that pretty much prefers the original style of pizza; thin crust, tomato, mozzarella, and basil, the kind you get in Naples. However, I saw on The Kitchen the hosts make this with using homemade pizza dough. I was amazed at how easy so thought I would give it a try. This one is even easier because I just used store bought pizza dough. Chicago Deep Dish Pie.

Ingredients:

• Store bought pizza crust
• Mozzarella slices
• 1 lb Italian ground sausage
• Small can San Marzano tomatoes
• Italian seasoning
• Parmesan cheese

1. Take your Italian Ground Sausage and literally smash it down with the bottom of your 9in circle baking pan into the round shape of the pizza. Quickly pan fry it until just browning on both sides. 

2. Clean off bottom of baking pan and gently butter the entire inside, bottom and sides.

3. Roll out your store bought pizza dough.

4. Form pizza dough into the baking pan, pressing until all bottom is covered and all the way up the sides.

5. Layer with slices of mozzarella, then the partially cooked circle of Italian sausage.

6. Take the can of tomatoes and pour into a bowl. Squish with your hands. Layer on top of the sausage. Sprinkle some Italian seasoning and then parmesan.

7. Bake in 450 degree oven for 30 minutes. Let cool and serve.

This was amazing. Full of good flavor and a quick and satisfying meal for two. 

Prep time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Banger and Mash Hand Pie

 

Banger and Mash Hand Pie

      I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. Banger and Mash Hand Pie

Ingredients:

• 2-4 Bangers casing removed, (I used Brats as that is what I had)
• 1/2 white onion sliced
• Left over mashed potato
• 1 store bought pie crust
• 1 tbs Balsamic vinegar
• 1 tbs Sugar
• 1 tsp dried Thyme
• Salt/Pepper

1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. 

2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.

3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.

4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.

5. Take a spoon full of leftover mashed potatoes and spread in the center.

6. Top with some sausage/onion mixture and cover with another pie crust.

7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.

8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2+

The perfect little Irish/English hand pies on the go. Will definitely make these again. 

Frank's Calabrian Fusilli

Calabrian Fusilli

     So this pasta is something we never grew up on. As far as I can tell, according to my mother, Grandpa may have made this once or twice, but he died a long time ago. The type of pasta is from his area of Italy and definitely will take a few more tries to get it perfected. The dough I used was also a traditional one with just flour and water with a little salt. I highly recommend using equal parts AP flour and Semolina but for this time I used only AP. Fusilli is a spiral type of pasta that sort of resembles a screw. The store bought kind are typically not what it looks like when homemade. I have been looking for the specific "ferro" tool used to perfect these but until then I used an old coat hanger. I combine a few specific flavors to the Calabrian region for the sauce and the outcome was AMAZING!. Frank's Calabrian Fusilli.

Ingredients:

Sauce:

• 1 lb ground Italian sweet sausage
• 12 oz tomato sauce
• 1/2 diced white onion
• 1 clove garlic
• 1 cup chopped green olives
• 1 cup white wine
• Pinch rosemary
• Pinch sage
• Salt/ pepper

Pasta:

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

1. Make the Fusilli. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with a ferro, or in this case a coat hanger, roll and spin around to make the traditional spiral shape. Continue until all noodles are complete. Cook in boiling water for roughly 5 minutes. (See below Video).

3. Make the sauce. In a large saute pan brown the ground sausage until cooked through.

4. Add in chopped onion and cook until tender. Then toss in garlic.

5. Pour in white wine and simmer until reduced.

6. Add in tomato sauce, olives, sage, and rosemary and bring to a low simmer. Cover and cook about 10 minutes.

7. Toss with pasta and serve immediately. 

Prep Time: 20-30 minutes

Cook Time: 15 minutes

Serves: 2+

     This dish was just perfect and I am sure my grandpa would be proud. I definitely need to practice making this kind of pasta though. Practice makes perfect!

Grandpa's Cavatelli al Pastore

Cavatelli al Pastore

So I am sure I've mentioned before that my grandfather was from Calabria. Growing up we never had that many dishes that I knew of that were from his region of Italy. We always had dishes that were mostly from my grandmother's area with exception of some seafood dishes that we were told were his. I came across in one of my many cookbooks a recipe specifically from his region of Calabria. I was intrigued by the pasta as well as the simple, yet delicious sounding sauce. This was one of those times I picked up the phone and called my mother to see if she knew of this dish. In typical mom style as soon as I started describing the pasta dish she blurted out, "yes!, grandpa made that all the time!". Not at all to be surprised by this I questioned why it was never carried on. Of course the response was always the same; "I just didn't feel like it." So I decided to give it a try and bring back this family classic. The pasta for this dish was quite different from the typical egg pasta I was used to. This was simply made with just flour and water. The structure of the shape of this is very similar to gnocchi but with a different twist of the fingers. Grandpa's Cavatelli al Pastore.






Cavatelli dough

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

Sauce:

• 1 lb Italian Sweet Sausage
• 1 can Diced tomatoes drained
• 12 oz Ricotta
• Black pepper
• Pecorino Cheese

1. Make the Cavatelli dough. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with your index finger and middle press down and roll towards you till you have a small shell shape. Continue until your pasta is complete. (see link below for quick video on pasta production).

3. Cook pasta in a large stock pot of boiling salted water.

4. Meanwhile, in a large saute pan, cook your Italian sausage until slightly brown.

5. Toss in diced tomatoes and cook until tender.

6. Stir in ricotta cheese until incorporated.

7. Stir in lots of black pepper and a handful of pecorino cheese.

8. Take about 1/2- 1 cup of pasta water to make the sauce more pliable and thicken up a bit.

9. Toss your drained cavatelli pasta into the sauce and serve.




This pasta dish, and new creation to myself, was fantastic! The heartiness of this dish was perfect for a slightly cool evening. So happy to carry down this traditional dish from my grandfather. It is a must for anyone looking for something new to try.

Prep Time: 20-30 minutes
Cook Time: 15-20 minutes
Serves: 4+

Sausage Potato Bake

     This is one of those quick and easy weeknight meals or even one for your busy weekend. Simply combine all ingredients into one baking dish, cover, and bake. Sausage Potato Bake.

Ingredients:

• 2-3 Italian sausage links cut into bites
• Handful baby potatoes cut in half
• Handful fresh green beans picked
• Handful grape tomatoes halved
• Half yellow bell pepper sliced
• Olive oil
• Salt/pepper
• Italian seasoning

1. Prep all ingredients as described above.

2. Preheat oven to 350 degrees.

3. Drizzle some olive oil over all ingredients, salt and pepper, and sprinkle a little Italian seasoning
blend.

4. Cover and cook for 60 minutes.

5. Uncover and cook for another 20-30 minutes.

     This was a great and filling meal for that quick and busy night.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Serves: 3+

Polish Sausage With Potatoes And Peppers

 

 

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.

 

Ingredients:

 

• 1/2 lb Polish Sausage
• 1 medium potato
• 1 roasted red pepper
• 1/2 small white onion
• Olive oil
• Salt/pepper
• Pinch Thyme
• 1/2 cup water

 

1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.

 

This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.

 

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

 

 

Eleanor Frittata

 

 

    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.

 

Ingredients:

• 2 Italian sausage links casing removed
• 1/4 diced onion
• 1 clove garlic
• 1/2 red bell pepper diced
• 1 handful baby spinach
• Handful left over grilled asparagus
• 5 eggs
• Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
• Salt/pepper

 

1. In a large pan brown the Italian sausage.

 

2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.

 

3. Mix in the already cooked left over asparagus.

 

4. Now whisk together the eggs in a large bowl.

 

5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.

 

6. Pour in the sausage vegetable mixture.

 

7 Gently pour the eggs over the mixture and top with remaining cheese.

 

8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.

 

This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.

 

Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+

 

 

Campfire Chili

Campfire Chili

     It is fall here in WV and the leaves are starting to change, festivals are beginning, and the air is becoming more crisp. What better dish to make for the change in the season then a good pot of chili. This chili is so easy and packed full of flavor that everyone who tries it will fall in love. It can be made quickly in a pot on the stove or even in a crockpot if you do not have time to sit and watch it. Campfire Chili.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 15oz can tomato sauce
• 1 15oz can diced tomatoes
• 1/2 white onion
• 1 clove garlic
• 2 cans of water
• 1/2 green pepper diced
• 2 diced chili peppers
• 1 1/2 tbs chili powder
• 1/2 cup red wine
• 1 tsp cayenne pepper
• 1 tbs cumin
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• Salt/ Pepper

1. In a large pot or Dutch oven, brown your beef and sausage over medium heat.

2. Stir in diced white onion, garlic, and green bell pepper and cook until tender. Salt and pepper to taste.

3. Pour in tomato sauce, diced tomatoes, water, peppers, chili powder, red wine, cayenne pepper, and cumin. Bring to a simmer.

4. Cover and cook for about 45 minutes.

5. Drain and toss in the kidney and black beans. Simmer on low for another 20 minutes.

6. Serve.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Serves: 4+

             Delicious and full of flavor. Campfire Chili will become your favorite.

Simple Bolognese

 

Bolognese

 

 

     Bolognese, or ragu' alla Bolognese, is a traditional meat based sauce from the Bologna area of Italy. In the United States most people typically think of this sauce as a standard sauce to put on spaghetti. Typically we just call it “spaghetti sauce” or “meat sauce”, however in Italy and in any typical Italian American home there is no such thing. Any sauce you place on spaghetti can be called spaghetti sauce. Sauces are made specifically without the name of the pasta you are placing it on. In Italy Bolognese is typically served with a thick wide noodle called Tagliatelle. However in this recipe I just used simple rigatoni pasta and made a quick and simple Bolognese sauce with some already made from fresh tomatoes marinara. The dish is not one of my favorite, I typically do not chose a meat sauce, however is good in its own right. I hope this clears up the differences to sauces in Italy. I hate seeing in the stores marinara labeled as “Spaghetti sauce” or one labeled “Meat sauce”. It burns me badly. LOL. So anyways here is a quick and delicious take on Bolognese sauce.

Ingredients:

 

• 1/2 lb ground beef
• 1/2 lb ground sausage
• 2 cups marinara
• 1/2 diced onion
• 1 stalk finely diced celery
• 1 clove garlic
• 1 bay leaf

 

1. In large skillet brown both beef and sausage until cooked through. Sit aside to drain.

 

2. In same skillet in a bit of olive oil saute the onion and celery until translucent.

 

3. Toss in garlic and saute until fragrant.

 

4. Place meat mixture back in and stir in the marinara.

 

5. Toss in the bay leaf and simmer covered on low for about 15 minutes.

 

6. Serve with tagliatelle or any pasta of your choice.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 2-4

 

 



 

 

Summer Sausage Simmer

Sausage Summer Simmer

 

 

 

      Ever have those evening where you just have no idea what to make? You open your fridge and freezer and just stand there…….Thinking about what you could possibly put together that would help your craving. Do I want chicken? No! Do I want burger? No! Do I want something simple like cereal or and boxed meal? No! No! And no!. Then you see some Italian sausage. You think I could sauté them add some fresh garden vegetables and make a simple skillet simmer. Exatcly!! And you have a completely new and exciting dinner meal that you can add to your recipe box.  Summer Sausage Simmer.

 

Ingredients:

• 4 Italian sausages
• Garlic
• 1 Zucchini
• 1 squash
• Small bulb of fennel
• Handful of small yellow potatoes
• ½ cup chicken stock
• ½ cup white wine
• Olive oil
• Salt/pepper

 

1.       Dice the sausage into bite size pieces. Sauté in a skillet in a little olive oil over medium high heat until browned.

2.       Remove and set aside. In same skillet sauté diced zucchini, squash, diced fennel bulb, and bite size potatoes.

3.       Pour in the chicken stock and white wine.

4.       Add back in the sausage and salt and pepper.

5.       Cover and simmer for about 20-25 minutes on low until all ingredients are cooked through

 

     This little simmer pot was fantastic. I served with a spinach salad on the side. Fulfilling and delicious.

Prep Time: 15 minutes

Cook Time: 30  minutes

Serves: 2-4

 



Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Sausage Garden Multitagliati

Sausage Garden Multitagliati

 

 

     I came up with this dish while thinking of a great way to combine a wonderful set of ingredients that you will typically find in my family. Everyone within my family always combines the great tastes of sausage, peppers, onions, zucchini squash, and tomatoes. We love this combination. There is just something tasty about them. Whether it is in a sandwich or in a sauce, the flavors just complement each other and create a fantastic dish that everyone loves.

    

     I’m a sucker when it comes to a creamy pasta dish. Anything that combines a thick delicious sauce with homemade pasta is a win-win in my book. So I decided to combine some of the above ingredients and make a fantastic pasta dish that I could call my own.

    

     The pasta in this dish is just something I decided to throw in. Most people do not know what Multitagliati are. It is just simple left over cuts from homemade pasta. Typically when trying to cut pasta all into a uniform shape you will be left over with some odd cuts that just don’t go well into the dish or look pretty. You can typically use them in soups and stews where structure and beauty do not matter.  I decided just to make nothing but these odd shape pasta sizes that would hold up well to the chunks of sausage, peppers, and zucchini within the thick sauce. Hope you enjoy my Sausage Garden Multitagliati.

 

Ingredients:

• 1 lb ground Italian sausage
• ½ diced orange bell pepper
• ½ white onion
• ¼ cup diced mushrooms
• ½ cup diced zucchini squash
• 1 clove diced garlic
• ¼ cup diced tomatoes
• 1/3 cup Pecorino Romano cheese
• 1 cup heavy cream
• Handful diced basil
• Pinch of thyme
• ¼ cup white wine

 

1.       In a large sauté pan drizzle about a tbs of olive oil and brown your sausage. Remove

2.       In same pan sauté your diced pepper, onion, mushrooms, tomato, zucchini, and garlic until the vegetables have softened and are fragrant.

3.       Pour in the white wine and reduce.

4.       Toss back in your sausage and cream and stir to combine.

5.       Stir in the basil and thyme. Salt and pepper to taste.

6.       Stir in the cheese and serve over your favorite cut of pasta.

    

     After the first bite of this dish it quickly became one of my all time favorite combinations. I made just enough to have some of my family members taste it and they loved the combination. They began making it just as quickly.

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4-5 people.



 

Risotto Tra Amici

Risotto Tra Amici

 

     This special dish is inspired by a good friend Tina Talerico Inquinto. A new friend with whom I became acquainted with a few years ago created this dish. I had gone to a mutual friend of ours house up state. They took me over to their mother's house where this friend was doing a cooking demonstration for a chef party. Enter Tina.  An Italian proud of her heritage like me, she was giving a cooking demonstration on this exact dish. I immediately fell in love with it as well as the cook behind the stove. She was awesome, personable, and just like me; a cook at heart. Since then we have been good friends. Any chances I get to travel up state we always try to hang out and have a good time. In fact, the last time I was up there for a football game we ended up cooking together in the kitchen late at night following the loss of our beloved Mountaineer football team. This dish is more than just a "risotto" dish, it has memories. It has taste, excitement, and love in it. The name translates into "Risotto Between Friends". That is exactly what this is. The creaminess of the risotto, the tenderness of the peppers, the spice from the sausage; all the above create this exciting explosion of taste in your mouth that it is one great party that only close friends who get together can have. This dish is easy to make and only includes a few simple ingredients. The only time included is how long it takes to cook the rice. Anyone that has made risotto knows that it is one dish you can never leave on the stove. You must stay put, stir, and give the rice all your attention. Please enjoy my, (or Tina's), Risotto Tra Amici.

Ingredients:

• 1 lb ground Italian sausage
• 1/2 diced red bell pepper
• 1/3 diced white onion
• 1 1/2 cups Arborio rice
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups chicken stock
• 1/2 cup grated Romano cheese
• Fresh chopped basil
• Salt/pepper

 

     First start by browning the sausage in a large skillet over medium high heat in a little olive oil. When cooked through remove. Next toss in the diced onion and red bell pepper and sauté until tender. Remove and set aside along with the sausage. Melt a tbs of butter in same skillet. Toss in the rice and sauté until the rice just starts to get a golden brown color. Mix in the white wine and stir until the rice begins to soak up the wine. Then start mixing in some chicken stock, about a 1/4 cup at a time. Keep stirring as the rice soaks up and cooks in the stock. This process takes roughly about 20-30 minutes until you have used up all the stock. Turn off the heat and mix in the cheese. I used Romano as that was what I had in the fridge. You can use Parmigiano as well. Mix back in the sausage/pepper/onion mixture and toss in some fresh chopped up basil. Salt and pepper to taste and viola! You have an amazing risotto dish that can be served as a side to a wonderful cooked roast meat or as an entrée itself. I hope you enjoy this wonderful dish as I do.  Thanks to my dear friend Tina!!!!!

 

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 5-6

 

Tina and I in the kitchen cooking a bit tipsy.

 

Sausage, Asparagus, and Ziti

Sausage, Asparagus, Ziti

 

     This dish was inspiration in and of itself. It's not a family recipe; it's not one I found in some cookbook or on the internet, it is just one I came up with on the fly. I had some left over half pound Italian sausage in the fridge as well as some fresh asparagus.  I also typically always have some cream lying around in the back of the fridge that I like to use up. I had a small box of ziti in the cabinet that I wanted to get rid of so I quickly came up with this very delicious dish. Add in some fresh thyme and white wine and you have a wonderfully sharp and kind of light pasta dish. 

 

     Asparagus is one of my all time favorite vegetables.  I love it grilled, lightly oiled, sprinkled with a bit a sugar and you have a wonderful caramelized veg with a bite. I like it rolled in prosciutto, sautéed in some balsamic, and of course baked or cooked in things.  When I decided to come up with this dish I thought what better way than to cook it slightly in the pasta sauce and create a great summer dish.   I hope you enjoy my Sausage, Asparagus, and Ziti.

 

Ingredients:

• 1 small bundle of asparagus cut into threes
• 1/2 lb ground Italian sausage
• 1/2 cup heavy cream
• 1/4 cup white wine
• 4 sprigs fresh thyme
• Salt/pepper
• Ziti pasta

 

     In a large skillet over high heat brown your sausage and remove from the pan. In same skillet add a little olive oil and sauté your asparagus for a couple minutes. Pour in the white wine and scrape up the browned bits from the sausage. Pour in the cream and thyme sprigs. Stir back in the sausage and turn down the heat and sauté for about 10 minutes. Meanwhile cook the ziti in a large pot of salted boiling water.  Toss with the sausage mixture, add a little fresh shredded parmesan cheese, and voila! You have a delicious and quick evening meal. I was surprised by how good this was. As I mentioned I had to use up what was in my fridge. The combinations of ingredients really are common to be used together but in many different ways. Give this dish a try. Quick and easy. Serves 2-4.

 

Gumbo

     Well it's that time of year when Carnivale or Mardi Gras are in full swing.  When the Lent season starts and people fast for 40 days.  I thought for the spirit of the season to make a traditional New Orleans dish.  If you have ever been to New Orleans you know that they have some of our country's best cuisine.  A combination of Cajun, Creole, French, African, etc.  You name it, it has influenced this areas dishes.  I decided to try my hand at Gumbo.  Now whether this is a Creole or Cajun version is not known to me.  I have researched that the difference is based on what you use as a thickener.  One uses okra and the other uses a roux.  One uses just seafood, the other uses a combo. A similar ingredient is the trinity of vegetables: onion, celery, and green pepper.  I'm no expert but this is my version and I hope you all like it.  It reminded me of my last trip to the bluesy city. The taste, the smell, the spirit, and the warmness that is New Orleans.  Please enjoy my version of a classic: Gumbo

Ingredients:

• 1 chicken breast
• 3 small Andouilli sausage links
• 20 medium shrimp
• 5 tbs butter
• 5 tbs flour
• 1/2 white onion
• 2 small celery stalks
• 1/2 green pepper
• 1 clove garlic
• 1-cup beef stock
• 2 cups chicken stock
• 1/2 can crushed tomatoes
• 1 lg bay leaf
• 1 tsp thyme
• 2 tbs Cajun seasoning
• Hot sauce
• Rice

     In a large Dutch oven brown your chicken breast on both sides.  Toss in your sausage and brown a little bit.  Remove and sat aside.  In same pot, (I actually did this step in another pan but you don't have to), melt your butter and whisk in your flour. 

     Whisk the roux until it turns a nice dark brown color.  Roughly about 20-25 minutes. 

     Toss in your diced onion, celery, green pepper, and garlic.  Stir around until the vegetables become softened.  Pour in your stocks, crushed tomatoes, and stir in your bay leaf, thyme, and seasoning.  Bring to a simmer.  Dice up your chicken and sausage and toss back into the pot.  Simmer on low for about 1 hour.  Before serving toss in your fresh shrimp and simmer for about 5-7 minutes until shrimp are cooked.  Serve around a nice bowl of white rice. Hope you enjoy this fantastic sample of New Orleans cuisine. 

An Asian Soup: Sausage, Kale, and Rice Noodle

 

Sausage, Kale, Rice Noodle Soup

     Took inspiration for this soup from the most recent Bon Appétit magazine I received.  I followed the recipe as close as I could but added and made some changes here and there.  This soup was quite interesting.  Its flavors were light, crisp, and refreshing, the only way I can express how it tasted.  Nothing too overpowering, not too hot, not too strong, just simple, light, and tasty.  One of the ingredients I didn't have in my cupboard nor was I able to find. I substitute a pinch of lemon pepper for the Szechuan Peppercorns because of the sort of similar light citrus flavor.  Sausage, Kale, and Rice Noodle Soup.

Ingredients:

• 1/2 lb ground sausage
• 1/4 white onion diced
• 2 tsp diced ginger
• 2cloves diced garlic
• 1 pinch lemon pepper
• 3/4 tsp red pepper flakes
• 1/2 tsp cumin
• 1 small bunch fresh kale
• 4 cups chicken stock
• 2 tbs soy sauce
• 1 tsp fish sauce
• 8 oz rice noodles

     In a small soup pot pour in a little bit of olive oil.  Brown the sausage.  Toss in the diced onion, ginger, garlic, red pepper flakes, lemon pepper, cumin, and sauté until the onion is tender.  Next toss in the kale that has been chopped roughly and sauté until the kale becomes wilted.  Pour in the chicken stock and bring to a simmer.  Let cook for about 10 minutes.  Meanwhile cook the rice noodles as directed.  Stir in the soy and fish sauce and let simmer again for another 5-10 minutes.  Place some rice noodles into separate bowls.  Ladle the soup mixture over the rice noodles and serve.  This soup as mentioned was different.  It was fresh, crisp, and citrusy, with a slight kick.  It definitely warmed me up that cold winter night.  Serves 4-5.

Dublin Coddle- An Emerald Isle Treat

Coddle

 

     Dublin Coddle? What is that?  Well it is one of the best and easiest Irish dishes anyone can make.  The dish is said to have originated in the capitol city of Dublin.  Because people living in the city were poorer than those of the farmlands and country they had to make a version of the Irish Stew that was more affordable.  So they combined the cheap bangers, (sausages), and rashers, (bacon), along with the other ingredients in a traditional stew such as potato and onion and cooked them down in a liquid until you had a very different, but amazing in its own right, stew. 

    

     I love this soup.  Being part Irish I am proud of this soup. It is really very simple.  Clean up was a snap.  The flavor of this soup is amazing.  I first discovered it in Dublin of course.  Since having it there one night I ordered it again another, then another, until my cousin said I had to stop and try something else. “Enough sausages!” she announced. I added a bit of ale and cream to add even more depth to this soup.  Don't be afraid to have the bacon and sausage links in the soup. Trust me you will love this.  Dublin Coddle

 

Ingredients:

• 1/2 lb bacon cut into bite size
• 8 sausage links halved
• 1 cup carrots chopped
• 1/2 white onion rough chopped
• 1 cup yellow potatoes chopped bite size
• 32 oz chicken stock
• 1/2 pint ale
• 1 cup cream
• 1 tsp thyme
• Parsley
• Salt/pepper

     In a stock pot begin to brown the bacon.  Once the bacon is halfway cooked pour in the ale and simmer until half reduced. Toss in the sausage, carrots, onion, potatoes, and pour in the chicken stock.  Bring pot to a boil.  Lower heat and simmer for about 1 hour until all vegetables are cooked through.  Stir in the thyme and salt and pepper to taste.  Stir in the cream.  Serve in bowls with parsley sprinkled on top and with a nice piece of bread. Serves 2-4.  This dish will shortly become a favorite of yours and renew your faith in good Irish food.

 

Grandpa Sainato's Italian Stuffing

Grandpa Sainato's Italian Stuffing

     So sadly I do not remember my grandpa Sainato.  The man with whom I share my birth sake, the man with whom cherished my mother, and as soon as he found out I was born on his birthday ran out and bought a Winnie the Pooh stuffed animal to bring directly to my side.  My grandpa, according to my mother, was a gentle man.  He loved to cook, make wine, drink, smoke, you name it he did it.  I've been told he was more of the cook in the house than my grandmother.  Either way, I feel I have some great genes running threw my blood.  I don't remember this man as he passed away sadly right after my first birthday.  The good thing is that since we shared birthdays, he was able to spend the day at least once with his last grandson. 

     My mother tells the story of how grandpa used to make this stuffing mixture every holiday.  He was a butcher so he had easy access to some good cuts of meat in his younger years.  My uncle has continued to make this stuffing sometimes but I barely, if not at all, remember this delicious combination.  Last Thanksgiving I attempted to make this exact recipe based on what everyone told me was in it.  I even have a coworker with whom her family is also Italian and they made a similar dish as well.  I screwed up with the recipe by accidentally using savory versus sage, using too much bread, too much sausage, etc.  My mother was sure to tell me off the bat, "This just isn't like dad's".

     Fast forward to Thanksgiving 2013 and I was given "permission" to attempt this dish one last time. (I speak with a bit of humor in my voice).  I have that quintessential mother.  You know the one,  "stay out of my kitchen!"  She proclaims proudly.  She has made her turkey, stuffing, green beans, appetizers, sides, etc. etc. etc. the same every year.  "I have my own ways of doing this holiday and I like it that way!"  She states again.  I will give her this much, she allows me to test the waters at times.  One year I attempted to make a batch of pumpkin risotto, enough to feed about 10 people.  The bowl was huge on the end of the table.  Only a few were brave enough to attempt it, but we did at the same time.  Needless to say that bowl of risotto went straight to the trash.  My ego was crushed. 

     Anyways, I digress, as I was saying, my mother does give me chances, but only a couple.  If the dish is not good by the second time then it's no more.  This year I was allowed to attempt Grandpa's stuffing one more time as well as some rolls I found online.  So here goes, Good ole Grandpa Sainato's Italian Stuffing.

Ingredients:

• 1lb ground beef
• 1/4lb ground Italian sausage
• 3 slices homemade bread
• 1/2 white onion
• 2 stalks celery
• Few leaves of fresh sage
• 1 clove garlic
• 1/2-cup chicken stock
• 2 tbs butter
• 1-2 eggs
• Salt/pepper

     The night before you make this dice up your slices of bread into little squares and sit out on a baking pan over night to dry out.  The day of in a large sauté pan melt butter.  Dice up your onion and celery and toss into pan and sauté until translucent and tender.  Remove from pan and sit aside.  In same pan brown your beef and sausage until cooked through.  Drain off some of the fat.  Mix in your garlic, a small bunch of fresh-diced sage, the chicken stock and salt and pepper to taste.  Finally mix in your dried bread until incorporated.  Take your egg, (or two, something to play around with), and mix in with your hands in order to bind all the ingredients.  That's it.  Now all you have to do is stuff into your turkey and cook.  This stuffing is surprisingly very flavorful and loved by everyone.  Hope your watching Grandpa Sainato! Enjoy!

Grandpa and Grandma Sainato and mom