Looking Forward

Looking back on 2013, I've done a lot to help others through mentoring, community service, fundraising, friendship, etc., however failed to help myself in some ways.  I'm not the only one out there who needs to stop pressing the rewind button on the things that need to be deleted from my life. We all fall prey to this at one time or another.  It creeps up without warning and invades the space in your mind that rehashes the past and prevents you from moving forward. Yet despite having read the book What to Say When You Talk to Yourself, I still find myself falling into the same senselessness.

As I look forward to 2014, I remain mindful that we are not helpless victims of our own thoughts, but rather masters of our minds.  The past is done and gone and the fact of the matter is that nothing can change it, no matter how much we want to or attempt to try.  But we can change the future and how we approach the way we choose to live our lives.  What do you need to let go? Take a deep breath, relax and say to yourself:

I am willing to let go
I release
I let go
I release all anger
I release guilt
I release all sadness
I let go of old limitations
I let go and am at peace
I am at peace with myself
I am at peace with the process of life
I am safe

WOW.... a little heavy for New Year's Eve, don't you think?? Maybe.  Maybe not.  Truth is that now that I've written it down, it will become more tangible for me, and hopefully for you as well. 

On to more fun things.... New Year's Eve is all about celebration, right?  So how will you be ringing in 2014?  I plan on spending it with my husband at home with some of our favorite food (thank you Ming!) and wine as we watch the Twilight Zone marathon :))) 

New Year's Day is typically a day wrought with hangovers.  We can all admit to enjoying the celebrations a little too much, so for those of you who will be celebrating with more enthusiasm than me, I offer you the perfect hangover cure.  It's delicious, fast to make, and full of things that are supposedly good for a hangover: bananas for potassium, ginger to help soothe the stomach, and a shot of rum for the hair of the dog.... 

Excerpted from Ed Kimber's Say It With Cake, this recipe gives us hope for the morning after a night of overindulgence.  At the very least, this cake offers a hearty homemade dose of comfort.

Hangover Cake

Cake:
4 T butter, room temp.
3/4 c flour
1 t. baking powder
2 t. ground ginger
1/4 t. salt
1/2 c superfine sugar
1 egg, lightly beaten
1 t. vanilla
1/4 c plain yogurt

Topping:
3 T butter
1/4 c light brown sugar
2 T dark rum
3 large bananas

Preheat oven to 350.  Lightly grease 8" cake pan.  To make the topping, put the butter in a small pan over med. heat.  When butter is melted, add sugar and cook until you have a smooth sauce.  Remove from heat and add rum.  Taste the caramel and if you want a stronger flavor, add a little more rum.  Pour the caramel into the base of the prepared pan and set aside.

In med. bowl, whisk flour, baking powder, ginger and salt together then set aside.  Put the butter in a med. bowl and beat until light and fluffy, about 3 min.  Add the sugar and beat together. Then add egg and vanilla, a little at a time, beating until fully combined.

Add half the flour mixture, mixing until just combined.  Mix in yogurt, then add the remainder of the flour, stirring until just combined.

Peel and slice bananas into 1/2 inch slices and spread across the bottom of the prepared pan. Top with cake batter in an even layer.  Bake for 25 - 30 min. Let the cake cook in the pan for 10 min. before inverting onto a wire rack.  Best served warm.

What's in YOUR Pantry?

Inspired by the Architect's Bag series in the Life of an Architect blog by Bob Borson, not only did I take a deeper look into my own bag, but into my pantry as well.  When I think about it, the two are very similar in that they both contain what I need to do my job well- whether it's marketing construction services, or cooking a meal.

Granted, my pantry is a little bigger than most, however the rule of thumb is the same: have enough ingredients to pull a meal together at a moment's notice- hence, Spaghetti alla Puttanesca (literally "spaghetti a la whore" in Italian) which is a tangy pasta dish invented in the mid-20th century by women who would put a simple pasta dish together for their gentleman callers. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic. 

I like to organize the pantry according to items that are used together such as baking items, dried spices, condiments, canned items, cereals, etc. Why is it important to organize the pantry?  It saves you money by identifying what you're using and not using, allows you to take stock of your cooking habits, and tells you what you should and should not buy in bulk. Need help getting started? Real Simple magazine has provided a checklist which you can print out which includes the essential items you should have on hand in both your pantry and your refrigerator: http://www.realsimple.com/food-recipes/shopping-storing/food/pantry-staples-checklist-00000000000197/

• Spaghetti alla Puttanesca
• 
  
• 2 Tbsp olive oil
• 1/2 cup minced onion
• 3 cloves garlic, chopped
• 3-4 canned anchovies, chopped
• 2 Tbsp tomato paste
• 1/2 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes
• 2 teaspoons dried oregano
• 2 Tbsp small capers
• 3/4 cup pitted olives (black or green), roughly chopped
• 1/4 cup chopped fresh parsley
• 1 pound spaghetti
• Salt
• Olive oil for drizzling

 

1 Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, sauté the onions until they're soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

2 Mix in the tomato paste  and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.

3 Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

4 Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

You've Asked, We've Answered: Our Take on Pairing Wine with Food

I have known Charles Bissell for over 20 years and I truly respect him for his expertise, friendship and his love of great food and wine.  As he writes in his intro to the joint blog post on the same subject, we absolutely love sharing ideas about food and wine. It's true, most of our activities together revolve around gathering of friends eating fabulous food and incredibly good wine. We both agree that there is nothing much better in the world! We've teamed up once again, to provide our insights to some of our readers' food and wine pairing questions. Certainly, if you have any questions at all on this subject, please ask us!  Be sure to visit Charles' Blog, http://www.charlesfinewine.com/wordpress/  for more great information on wine. P.S. We're paired up in our support of the CT Muscular Distrophy Association on October 24th at the Hartford Club by providing a prepared meal and wine at the Silent Auction winner's home.  Who knows? Maybe you could be the lucky winner!

. 

What sorts of strategies do you use in pairing wine with a meal?  (Asked by James Liska)

Charles Writes:  The first this I do is look at the menu, no matter how large or small it is.  Right then I have an idea of how many wines should be offered.  The host’s personal taste is most important, but it also needs to conform to the foods offered.  Usually for 2 courses, I recommend 1 white and 1 red. (I usually don’t recommend a dessert wine unless the host requests it.)  For 3 courses, 3 different wines, and for 4 courses, usually 3 different wines.   Unless it is a very long evening, most folks are tired after 3 different wines.  Remember, 4-6oz. glasses equals a full bottle.  When I recommend 2 or more wines for a menu, I always order the wines in degrees of lighter flavored to fuller flavored.  If the menu requires a lighter wine to be served after a fuller one, I’ll ask the host to swap the order of courses.  The reason for this is that the first wine jump-starts the palate and sets the tone for the evening.  When the next wine is offered your palate is already used to the previous one, and you want to stimulate the palate up a notch.  Thus, the fuller flavored wine.  If this was done in reverse, then the following wine would taste watery and light…even a really good quality wine.

Marcia Writes:  First, I start with the main course, whether it is meat, chicken or fish (I tend to take the more traditional approach), then take into consideration the time of year (season), which would dictate how light or heavy the varietal should be.  Finally, the palate of who will be enjoying the meal, i.e., are they exotic? adventurous? mainstream?, etc.  This will provide a pretty good idea of where to begin. For tracking purposes, although somewhat obsessive, you might want to create a historical database or matrix that includes the type of food served, the type of wine, tasting notes, etc.

How do you work your magic? What sorts of factors do you take into account when decided what wine would best go with a meal?  (Asked by James Liska)

Charles Writes:  As I love to cook, I like to dissect all the courses offered in the menu.  I look at the main protein(s) offered, what herbs and spicing that will be used, and the method of cooking.  Of course, also all the side dishes too.  In some cases there may be a specific herb, spice, or accent used in the preparation of the menu and that will alter my wine selection for that dish.  When I give wine class I always tell the folks that as the host of the evening, they will know at least 50% of the food/wine offerings.  They will either make up a menu and then fill in the blanks with the wine, OR, they will know what wines they want to serve, and fill in the blanks with the food.  Sooo…by knowing this, one always wants to never have the food overpower the wine, and the wine never overpower the food.  With what is available in the wine world today, at all price ranges, it is incredible the selection.  You may have a chicken dish (so of course we think of white wine), but if the herbs and spicing are fuller flavored, then you may want to go with a lighter red such as a Pinot Noir.  For delicate white fish, one normally wouldn’t overpower it with too much seasoning because that would kill the delicate fish flavor…thus a delicate white wine would be in order that would also not overpower the fish.  Grilled BBQ Ribs with a spicy sauce needs a hearty spicy red (such as a Syrah) to stand up to all the full flavors.  Also certain foods are known to affect wine in adverse ways.  An oily fish, such as salmon, bluefish, or mackerel, will make Chardonnay have a “steely metallic” flavor.  Artichokes make most all wines show a sweetness.  Asparagus is just too funky to marry well,  but because it is so delicious most times we look the other way.  For Southwestern spicy, chili based foods, forget wine…have a beer instead.

Marcia Writes:  In addition to the answer to the previous question, the best bet is to find out where your ‘wine passion’ lies.  As a true Pino-Phile, I tend to lead toward Pinot Noir (extra points if it’s from Anderson Valley, Sonoma or Napa Valley). Others may lean toward Cabernet, Bordeaux or (ahem!) Merlot.  [Just had a flashback to the one scene in the movie Sideways] Once you know where your passion lies, the rest is relatively simple.  Like I typically describe Charles attentiveness to his clientele: “He finds out what you really like and picks out the best option(s) for you- similar to how your hairdresser knows what hairstyles look best on you!”

 

Salad Days of Summer

Lighter and fresher than any other time of year, there is a plethora of fresh fruits and vegetables to choose from right now.  Our garden is overflowing with nature’s bounty!  For me, a typical summer lunch or dinner consists of marinated and grilled fish, chicken or beef atop a fresh garden salad.  Most of us try to eat healthier in the summer, and what better way than this?  I like to change it up a bit each time by adding various flavors and textures.  Not a salad person?  Neither was Mr. Meat & Potatoes.  It took awhile for him to buy in to the concept, but once he got hooked on what he previously called rabbit food, started requesting a ‘Marcia Salad’ at least twice a week!  When fall arrives though, you can bet that he will surely be craving pot roast and braised short ribs.

Gourmet salads are easy and all about being creative and pairing complimentary flavors.  It’s really that simple.  Start with grilled meat, chicken or fish and your choice of salad greens.  For example, use mixed baby greens, spinach or bibb lettuce with fish, and romaine, frisee or kale with chicken or beef.  Then it’s just a matter of being creative with the other ingredients and the dressing.  It’s also a great way to use up leftovers in the fridge- who knows? You just might come up with a winning combination.  Added bonus: it’s a healthy alternative to hot dogs and hamburgers on the grill.  (Although, a hamburger salad sounds pretty good!)  You can easily transport these salads too- just keep all ingredients in separate containers for traveling and assemble when you arrive at your destination.

Enjoy a gourmet salad with a chilled bottle of wine outside on the deck on one of these warm nights before summer is over.  You’ll be amazed at what you can create and so glad that you did.  If you are at a loss as to where to begin, I have a few suggestions:

Salmon

Julienne carrots

Edamame

Cucumber

Bean sprouts

Packaged Wonton Strips

Sesame seeds

Sesame Ginger dressing

Chicken

Red and or green pepper

Fresh corn kernels

Red onion

Avocado

Black beans

Packaged Tortilla Strips

Salsa Ranch Dressing

Shrimp (optional)

Watermelon

Arugula

Goat Cheese

Blueberries

Pine nuts

Red wine vinegar dressing

Beef

Tomatoes

Roasted potatoes

Red onion

Cucumber

Blue Cheese

Croutons

Blue cheese vinaigrette

Pork

Sliced peaches – try grilling them!

Candied walnuts

Dried cherries

Goat cheese

Cornbread croutons

Peach Chipotle Dressing:  2 T peach preserves mixed with 1 T chipotle sauce and whisk in enough cider vinegar to reach desired consistency.  Season with salt and pepper

No Time to Cook? Let the Crock Pot Do it for You!

Having spent most of the month of July healing from oral surgery, I had the perfect excuse to slack off when it came to preparing meals.  Soups, smoothies and milkshakes became by best friends, and Jenna McCarthy, who not only provided me with reassurance that all would be fine in the end, but a very funny and entertaining book to read while I was recovering.  I could relate to everything she wrote about in If It Was Easy, They'd Call the Whole Damn Thing a Honeymoon http://www.jennamccarthy.com/books.php (because it was all true) so much so, that I found myself laughing out loud.  (oh, and yeah, that would be me, in the vintage apron and heels ;) Thank you, Jenna, for the advice and the bedside company.  Now it's my turn to help you.
You're right, there is at least one woman out there who wakes up each day, eager to show her family how much she cares for them through a new and innovative display of culinary wizardry- Yes, it's ME! Think back to the time before kids, when you loved to cook for friends and spend hours scanning cookbooks for ideas (like I do) for inspiration- it was a fun an creative outlet for you, right??.... Well, I'm telling you it's time to ditch Taco Tuesday, my friend!

Big nod to Denise Egan, a colleague of mine, who told me about her 'go to' meal which is just the thing you need, with all you have going on between your family and busy life.  I guarantee that this crock pot chicken is the absolute best that you will ever taste! Of all the recipes I've posted in this blog, it's hands down the EASIEST!  

Rosemary Lemon Chicken

All you have to do is start with a whole chicken that has been washed and dried.  Rub the outside with olive oil, season with salt and pepper  and whatever herbs and spices you prefer (she uses Italian seasonings) and cook it in the crock pot on low all day.  When you come home in the evening, you will have moist and flavorful chicken that even makes its own gravy.  Yes, it really IS that simple.  I made it the other night with freshly chopped rosemary and lemon and served it with fresh roasted potatoes and string beans from the garden and it was FANTASTIC! Added benefit: use leftovers to make the Tarragon Chicken or Tai Chicken salad I wrote about in my June 2013 post.  Want to be a little more adventurous? Try these variations:

Balsamic Chicken

Balsamic Chicken
1 t. garlic powder
1 t. dried basil
1/2 t. salt
1/2 t. pepper
2 t. dried, minced onion
2 cloves garlic, minced
Chopped parsley

Drizzle seasoned chicken with 1/2 c. balsamic vinegar before cooking.
Kick it up by serving over couscous with crushed peanuts and green peas.

Tandori Chicken
1 t. ground coriander
1 t. ground cumin
1 t. tumeric
1 t. cayenne
1 T. garam masala
1 T. paprika
2 T. minced ginger
1 t. salt
4 cloves minced garlic
2 T. lemon juice

Kick it up by serving with herb roasted potatoes and sauteed Swiss chard with garlic and olive oil. 

Things That Cooking has Taught Me About Life

Over the many years of trial, tribulation and cooking, I have found strength, insight and comfort in something as simple as preparing a meal of my grandmother's meatloaf for a cherished friend, baking a pie for a neighbor, or giving advice and recipes to you through this blog.  I consider myself very lucky that I have grown more awakened to the art of communicating through food.

Call me 'old school', but I'd much rather spend time kneading dough for my Italian Easter breads with my friend Beth or making neat bundles of Chicken Kiev with my mother than entering into a thoughtless trance with the Green Giant or Duncan Hines.  Not to knock those of you who aren't as enthused- in fact, I wonder how much easier my life would be if I weren't so...  Actually, I think I could show each of those two guys a thing or two in the kitchen ;)  The fact of the matter is that cooking is a constant in our lives and if we take the time to look a little more closely, there are some lessons to be learned.

Small Gestures Make a Big Difference
Working in the design and construction industry, most of us survive on coffee and whatever happens to be in the break room. I cannot help but to share the [food] wealth with my coworkers who are always grateful- whether its cake or leftovers from a recent party, a simple gesture makes a world of difference in a sometimes chaotic and stressful day.


Cheap Thrills Are Closer Than You Think
My husband and I are avid gardeners and truly enjoy reaping the benefits from our vegetable and herb gardens.  Nothing compares to that first picked, ripe tomato, the flush of new Swiss Chard or the bursting bunch of fresh basil.  In addition to the benefits of playing in the dirt, we reap the rewards of a carefully tended garden.  For us, it's the little things that make us truly happy, and there is nothing more satisfying than preparing a meal from a basket full of fresh picked herbs and vegetables.

Sometimes It's Best to Just Take a Break

As one who often goes on a marathon to complete whatever it takes to get a task done- whether it's preparing a gourmet meal or writing a detailed proposal, I've come to realize that productivity rates lower in proportion to the length of time contributed to the task.  You are not as astute and mistakes get made.  We've all been there- too tired to get anything right, we end up spinning our wheels and eventually give up.  Stop, take a break, relax and go back to the task with renewed enthusiasm. 

Embrace the Art of Improvision
Ok, how many times have you started a task and realized that you didn't have everything you needed? (To many times to count for me!) Depending on the situation, there is always a way to improvise without compromising the outcome.  We've all been in those situations, whether it was cooking or otherwise. Wrong size pan? Use two smaller ones.  Not the right ingredient? Find something comparable. Wrong ingredient? Use what you've got- you just might create something new and different. Applying this to your everyday life? Always be able to come up with a Plan B!

Get Back to Your Roots
It never really occurred to me until recently that there's a lot of comfort in rituals.  Probably so much so, that I've started bringing back the ritual of the Italian Sunday dinner.  For you, it might be a particular holiday or event- but whenever you think about it, memories come flooding back.  Food will do that each and every time.  Have you ever been somewhere and smelled or tasted something that brought you back to your grandmother's kitchen? Next time you feel nostalgic, prepare one of those cherished family dishes or host the next holiday meal and bring back some of those lost rituals.

A Picnic in the Park

When I think about a picnic in the park, I imagine a checkered tablecloth, a basket filled with fresh bread, amazing cheeses, cured meats and killer wine.  Let's face it, these picnics never work out the way you see them in the movies, for me anyway.  Truth be told, your loved one may not be pleased with any of this, despite the most romantic setting. "Really?" As they look at you saying, "Where are the ribs? Fried chicken? Hamburgers?" I've prepared food for numerous picnics over the years, everything from a concert on the green, to a hill overlooking a serene pond, to the woods overlooking a babbling stream, to the rocks on the coast of Maine, to the beach, and you know what? Each and every one included very different food and not as much of a success as I had originally planned it to be.

After years of experimenting, I think I've finally found some picnic-worthy salads that are suitable for any venue and any palette.  Not just for picnics, these are also perfect for tailgating or your friend's backyard barbecue.  I've made all these recently for a friend's post wedding backyard picnic celebration and I thought I'd share them with you.

My sisters have been making this salad for years, but I've kicked it up a notch by adding diced apple and chopped cashews.  Served on split croissants or snowflake rolls, they are perfect for any picnic, lunch or brunch.  Be sure to keep it cool until ready to serve, as it has mayonnaise in it.

Tarragon Chicken Salad

Tarragon Chicken Salad
2 C diced or shredded cooked chicken
1 Granny Smith apple, diced
1/3 C diced celery
3/4 C mayonnaise
1 T lemon juice
2 T freshly chopped Tarragon
1/4 t salt
1/4 t pepper
1/3 C lightly salted, roasted chopped cashews

Mix all together and keep refrigerated until ready to use


Everyone loves this salad- it's colorful, healthy and very zen-like.  Add diced, cooked chicken and it's practically a meal in itself.  I recommend preparing this at least a few hours in advance in order for the flavors to blend.  Keep cool until about an hour before serving.

Wild Rice Salad

Wild Rice Salad
4 C cooked wild rice 
1/2 C dried cranberries ( I use one pkg. of Craisins)
1 T sherry vinegar + a splash of good balsamic vinegar
1 T fresh lemon juice
1 t  Dijon mustard
1/3 C olive oil
1/4 C sliced scallions (white part)
1/4 C chopped celery
1/2 C coarsely chopped pecans, lightly toasted
salt and pepper to taste

Cook rice according to package directions and let cool.  Whisk together vinegars, lemon juice, mustard, scallions and oil. Season with salt and pepper.  Add remaining ingredients to the rice and mix in the dressing. 


And for the meat lovers, this BBQ sauce is TOPS!  I've made various sauces, but none as easy or as versatile or as tasty as this one.  Use it on chicken, pork or beef.  Believe me, this will quickly become your new favorite! BBQ the meat ahead of time and pack left overs for the picnic.  Or, for another salad idea, make the Tai Chicken Salad- my Go To salad for concerts on the Green!

Barbecued Chicken

Simple Barbecue Sauce
1 (24 oz) bottle ketchup
1 C cider vinegar
1/2 C molasses
2 T Worcestershire sauce
1 C water
1 T paprika
1 T onion powder
1 T mustard powder
1 t garlic powder
1/2 t ground black pepper
14 t cayenne pepper

Combine all ingredients in a medium saucepan. Bring to a boil and reduce heat to medium and simmer until sauce is thickened and reduced by one third, about 30 min. Let cool to room temperature before using. Store in refrigerator up to 2 weeks.

Tai Chicken Salad

Tai Chicken Salad
Shredded mixed salad greens (I prefer Romaine)
4 C cubed barbecued chicken
1 C bean sprouts
1 large red pepper
1 seedless cucumber, cut into strips
1/2 C dry roasted peanuts
6 T fresh lime juice
1/4 C brown sugar
1 pkg. garlic ginger wonton strips (produce dept.)
1 jalapeno pepper
1/2 t nutmeg
1 T minced fresh ginger
1/4 C minced fresh mint
3 T minced fresh basil

Combine first 6 ingredients for salad.  Mix remaining ingredients (for dressing) in a bowl and whisk or place into a jar and shake until well blended.  

Fun and Creative Easter Treats

Bird's nest in my front door

Easter is by far my favorite holiday- taking a very close second to Thanksgiving, of course.  I absolutely love Springtime because it is time to renew and refresh your life, your home and your soul.  Everything comes alive again: the flowers, grass and beautiful blooming trees.  And for me, nothing beats the smell of a warm, sunny spring day!  Easter comes early for us this year, and with that (hopefully) Spring.  The House Finches outside tell me that Spring is just around the corner as they sing joyfully while guarding five little bird eggs nestled inside the wreath on my front door.

Easter Flower Vase

I love hosting Easter because the food and tablescapes are as joyful as the House Finch’s singing.  Although I will not be hosting the holiday for my family this year, I will be bringing these treats in honor of Easter.  These are fun and easy to make, and the kids will have fun helping you! I hope these ideas give you inspiration to make your Easter holiday a special one for your family.

Deviled Egg Chicks

Deviled Eggs

12 large eggs

½  C. mayonnaise

2 t. mustard

¼ c. finely chopped sweet pickles

¼ c. finely chopped celery

Capers or black olives and a carrot for garnish

Prepare hardboiled eggs. Crack open and carefully cut in half.  Scoop out the yolk and mix with first 5 ingredients.  Pipe into half of the egg white and top with the other half. Garnish with capers or black olives for the eyes and a carrot slice for the beak. 

Robin's Egg Nest Treats

Robin's Egg Nest Treats

3 T. butter

4 C. miniature marshmallows

6 C. Kellogg’s Rice Krispies Cereal

Shredded coconut

Jelly beans

Melt butter in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat and add cereal- stir well until coated.  Using buttered spatula or wax paper, evenly press mixture into muffin tin(s), making an indent in the center of each.  Cool and remove from pan.  Garnish with shredded coconut tinted with green food color and jelly beans.

Peeps Cake

This photo speaks for itself.  I opted for a chocolate cake and decorated it with yellow Peeps and gum balls.  You could use any cake flavor or Peep color or a variety of colors, depending on your desired result. White frosting with white sprinkles provides additional texture.  I used a 6 inch cake pan, but a regular 8 inch pan will do. The pedestal cake plate is the perfect final touch. I can't wait to see the look on my niece and nephew's face when they see this!

My Heart, My Sauce

When I first started writing this blog, my husband told me that I could write about anything and post all the recipes I want, except for my spaghetti sauce. Coming from someone who isn’t even Italian and only knew Ragu from a jar, I found the comment particularly funny.  Truth be told, it would actually be very difficult to put it in recipe form.  The fact is, you have to learn by watching, like I did from my mother and my grandmother.  My sauce was good, very good actually, however I knew that something was missing.  Therefore I spent the past 10 years “perfecting” my sauce by gleaning tips and tricks from others which I am happy to share with you.  Shhhh….. don’t tell my husband.

 

I’ve shared a handful of recipes that are very near and dear to my heart, but none so much as my spaghetti sauce.  Sharing these tips with you is like giving you a piece of my heart. This post is a photographic documentary for my daughter, Alyssa, who is all grown up and on her own and misses “Mom’s Sauce”.

Tomatoes in the Food Mill

I start the sauce with fresh plumb tomatoes from my garden and supplement them with canned, peeled tomatoes because I’ve found that using all fresh garden tomatoes yields a thicker, sweeter sauce.  The ratio I use is half fresh and half canned tomatoes, but you might want to alter the this depending on your particular taste.  The same goes for the seasonings that you use to flavor the sauce.  Put the blanched, fresh and canned tomatoes through a food mill (or la machina, as my grandmother referred to it) to strip away the skin and seeds which tends to make the sauce bitter. This is by far, the messiest part, but well worth the effort in the end.



Perfectly Formed Meatballs

I usually prepare the meat prior to starting the sauce because I like the meat to flavor the sauce as it cooks. Typically, I put meatballs, Italian sausage and a slab of pork ribs.  The key to the perfect meatball is day old Italian bread in lieu of bread crumbs.  Coarsely ground and soaked in milk makes the perfectly textured meatball- remember to squeeze out the extra milk from the crumbs.  Add to meatball ingredients and use an ice cream scoop to form the meatballs in the same size and shape.

Saute Tomato Paste in Drippings

Saute the sausage in olive oil in a skilled until browned on all sides.  Remove from pan, add meatballs and brown in sausage drippings.  Add one small can tomato paste to the drippings in the pan and hit it with a splash of red wine.  Stir until the pan is deglazed and reserve to add to the sauce.

Start the sauce with chopped, fresh garlic (not that stuff in a jar!) in the bottom of a large pot with olive oil and a little water, which keeps the garlic from burning. Then add a whole, peeled onion with two whole cloves inserted into it.  For years, I used chopped onions, but unless you are constantly tending to the sauce by stirring it, they burn on the bottom of the pot. This method provides the flavor without the burning and the hint of clove is a nice juxtaposition to the acid in the sauce.  Add tomato paste mixture and browned meat (pork goes in raw and is cooked in the sauce).

Instead of using parsley, I use chopped celery leaves (thanks Beth!). The celery leaves provide a much smoother taste and helps to cut the acid in the sauce.  Add the chopped basil leaves toward the end to give it a fresh taste.

Sauce Simmering in a Pot

For me, making Sunday Sauce just isn’t complete without listening to Frank Sinatra or sound tracks from the Godfather, Goodfellas or the Bronx Tale.  Simmer sauce until it coats the back of a wooden spoon- turn off heat and let rest. Serve over hot pasta cooked in heavily salted water (1 large handful). Don’t forget the antipasto, fresh bread, freshly grated parmesan cheese and Italian red wine.  Buena Festa, bella fina!

Make Mine a Mini

I've decided to start out 2013 in a much smaller way- smaller priorities, smaller to-do lists, smaller expectations (ha!) and smaller portions.  I don't know how long I'll make it with the first three (that's a post all its own, and not for this blog), but smaller portions I can do.  Inspired by a recent article in the Wall Street Journal with the title same as this post (nod to Ruth Millward who brought it to my attention), I've since been contemplating that (sometimes) just a taste is enough.  Smaller plates and smaller cocktails provide the opportunity to sample a number of different things without over doing it. 

Calorie savings aside, minis are really en vogue right now.  I was at an event recently at On20 in downtown Hartford in honor of all the Top Work Places in Connecticut (kudos to my employer, Standard Builders, for making the grade for the past 6 years!) and everything served were minis: from appetizers to desserts, there was an array of minis everywhere- except for the bar. Hmmmmm..... Anyway, one of my favorites that immediately stood out was the frozen S'mores on a spoon.  The top of each one was browned by hand with a mini torch.  I had to have three to properly evaluate them.  All I can say is OMG.... Yuuuuuummmm City! 

All these minis and the newspaper article got me to think how we could adapt everyday food into something more elegant, that provides just a taste, especially if you don't want to totally abandon your New Year's resolution.  Here are some ideas that I came up with.  Feel free to adapt and use to punctuate your next gathering or to celebrate Super Bowl, Daytona 500 (I'll be there!), Valentine's Day, etc.  The key is to have fun and be creative!

Mini Pizzas
Preheat oven to 450 degrees.Coat inside cups of two muffin pans with non-stick cooking spray. Divide raw pizza dough into 12 equal pieces, form into balls and shape into 4" rounds around the inside of coated muffin cups. Invert second pan over shaped dough. Bake dough cups for 10 min., remove top pan and bake 10 min. more.  Remove from oven and fill with 1 T. sauce, 3 T. mozzarella and 1 t. of your preferred toppings.  Return to oven and bake until golden, about 8 - 10 min.  Cool in pan for 10 min. before serving.

Mini Pizzas

Be creative, there are lots of options and varieties to choose from.  Make it fun for the family by setting up a topping bar.  Don't forget to freeze leftovers- I'll bet you'll never go back to pizza rolls for after school snacks!


Mini Quiches
Preheat oven to 350 degrees. Use 3" round cookie cutters to cut out refrigerated pie crust dough and line mini muffin tins.  Fill with quiche filling of your choice and bake 15 - 20 min. until golden.  I like to make these ahead and freeze because they can be reheated later, and they're so much better than those frozen, prepared pigs in a blanket! Mini quiches are always an elegant classic for any occasion.


Mini Mac 'n Cheese Cups
2 c. uncooked elbow macaroni
1 T. butter
1 egg, beaten
1 c. milk
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded mozzarella cheese
1/2 c. seasoned dry bread crumbs
2 t. olive oil
1/2 t. salt

Mini Mac 'n Cheese Cups

Preheat oven to 350 degrees. Spray muffun tins with cooking spray.  Mix together bread crumbs, olive oil and salt- set aside.  Cook macaroni for only about 8 min. so that they are still a bit firm.  Drain.  Stir in butter and egg until coated. Stir in all but remaining ingredients except for 1/2 c. cheddar.  Spoon into prepared tins. Top with reserved cheese and bread crumbs. Bake for 30 min. until golden brown.  Allow to cool for 5 min. so that cheese sets and they hold their shape.


Mini Pies

Mini Pies

Preheat oven to 375 degrees.  Similar to the quiches, line regular size muffin tins with prepared, refrigerated pie crust, making sure to leave extra dough to crimp top crust.  Fill with pie filling of your choice (apple, blueberry, cherry) add top crust and crimp edges.  Brush with 1 egg mixed with 2 T water and dust with vanilla sugar for a special effect.  Make a variety and arrange on a pretty plate so that there is something for everyone.  I have no idea if Table Talk makes pies anymore, but these will have them beat, hands down!  Those mini pie makers make the process much faster and easier.


Mini Cupcakes and Cake Balls
Cupcakes are becoming more and more popular, so why not make minis so that you can try more than one kind?  Great idea for a baby or bridal shower or your child's next birthday party.  Mix it up with a variety of cake flavors, frosting, toppings and decorations.  P.S. how about Cake Balls?  Like the mini pie makers, there are cake ball makers everywhere.  Use a toothpick to dip into granache frosting and let set.  Or if you want an even more decadent version, mix half prepared cake mix with half prepared frosting before cooking.  Dip into white or chocolate granache and decorate when set.


Mini Cakes

Mini Chocolate Tortes

If you look around, you can find miniature spring form pans.  Last Valentine's Day, I made miniature heart-shaped Chocolate Tortes (see Feb. 2011 post: In Love with Chocolate) garnished with confectioners' sugar and raspberries.  Drizzle chocolate and/or raspberry sauce for a cute and romantic dessert.  Since you have mini spring form pans, why not make miniature cheesecakes? 




Mini Sundaes and Parfaits
Vintage ice cream sundae dishes and parfait glasses are perfect vessels for mini desserts.  Similar to the pizza topping bar, create a topping bar for ice cream sundaes.  Parfaits are coming back and are lighter now than ever.  Why not experiment with some of them?  Think of using ingredients like crushed shortbread or gingersnap cookies and lightening up puddings with whipped cream.  Don't forget to include fruit like cooked apples and carmel and fun garnishes like carmelized nuts and mini chocolate chips.

Shooters Anyone?

Bloody Mary Shooters

I attended a vodka dinner at Max's about a year ago and all that was served with the beverages were small bites called Zakuski.  I was very impressed with all of them, particularly the mini potato pancakes with salmon and dill hollandaise and Borscht Shots with braised short rib and celeriac foam.  Just how cool is that?!! It was absolutely fantastic.  No, the vodka was not Absout, but rather Russian Standard, dispensed from a beautiful, pillared and uplit ice sculpture.  Since we're on the subject of vodka...You could also put a similar twist on Bloody Mary shooters and garnish with oysters, cooked shrimp, celery, olives, bacon, lemon... put extra in a small pitcher.


Mini Cocktails
Ok, so back to my impetus for this post: the Wall Street Journal article.  Why not serve up your favorite martini or cocktail in a vintage glass?  Ever notice how much smaller they were back in the day?  Just watch one of those old classic black and white movies- those cocktail glasses were amazing.  Antique shops and eBay are excellent resources for these.  I ordered a martini last week and it was so big that I couldn't finish it.  And as the aforementioned article stated: ever have the last two sips (nod to my brother-in-law Ted here) of a martini?  Uggggghhhhh!! Serving in smaller glasses and keeping the rest of the martini in a chilled shaker is a much better option in my opinion.  While on the subject of mini cocktails, have you seen Chili's new Mini Margarita Trio? Very cool indeed..... I'm already thinking Cinco de Mayo!