Kale with Bacon, Mushrooms and Asparagus over Pasta

It might look scary, but Will even liked it, and  he hates everything.

Large skillet 12-14" w/ lid
4 tbs olive oil
4-5 cloves garlic sliced
2 lg shallots finely chopped
4 slices thick sliced bacon cut into 1/2" pieces
1 16oz bag pre washed & chopped kale
1 bunch asparagus cut at diagonal about 1"
1 oz package sliced mushrooms
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried marjoram
1/8 tsp tarragon
3 tsp crushed red pepper flakes
1/2 c chicken broth
S&P to taste
1 lb pasta (I like linguini)
Grated parmigiana Reggiano

On med heat, add oil, bacon, garlic, shallots to pan.Sauté
 3 minutes.  Add mushrooms, sauté 3 more minutes.  Add asparagus, sauté 2 minutes, add all of kale and cover w/ lid reduce heat to med-low and let it cook about 5 minutes.  Don't worry the kale will cook down. Remove lid and stir ( reduce heat if sticking).  Add chicken broth, cover and cook another 5-10 minutes until kale is cooked down. Add your herbs and crushed red pepper season w/ S&P. Stir and cover and continue to sauté for 5 minutes. Remove from heat. Serve over pasta.  Sprinkle w/ grated cheese. Please note that this is not a saucy dish, but if you want more liquid increase chicken broth.

For a variation you could add crushed roasted tomatoes or better yet a 16 oz can of San Marzano whole tomatoes (crush w/ your hands) and add these when you add your chicken broth.

I also served Chef Batali's bruschetta. Take a crusty bread cut in 1" slices, heat your grill, grill pan, panini press or toaster.  Add your bread, you are looking for a golden brown color or grill marks.  Take a peeled clove of garlic and rub on top of the bread, drizzle w/ olive oil and sprinkle w/ kosher salt. Buon Appetito!

Braised Short Ribs in Cabernet w/ Kluski Noodles

Le Creuset Dutch Oven

Short Ribs seem to be the latest craze. I've seen so many Iron Chef episodes where short ribs seems to be part of the menu, so I thought I would give them a try.  I new that short ribs were beef, but I really didn't know much more. I went to  Kroger and I asked the butcher if they had short ribs and where they were, she took me to the case and picked up something called beef back ribs (4-5"long and 1" thick), so I bought 4lbs of them.  I happened to be at another Kroger the next day and I went to the case looking for the ribs again.  This Kroger had ribs labeled short ribs (that were about 3" long and about 2" thick), they also had the beef back ribs same size as the ones that I bought.  Anyway, when I got back home I googled images of short ribs and they looked just like the beef back ribs that I had purchased.  The most interesting part about the beef back ribs and short ribs from the 2 stores is that the ribs  labeled "short ribs" were $4.99/lb and the beef back ribs were $2.49/lb.  Are they trying to get one over on us?  Anyway, if you want to try short ribs you can get the pricey meat or just stick with the beef back ribs. Ok, let's get started. Preheat your oven to 325 degrees. You will need:  A large pot that can go into the oven, I have a Le Creuset Dutch Oven-LOVE IT!  They are expensive, but well worth the money and they will last forever, if you take care of it.  3-4lbs short ribs, S&P, 1 stalk celery, 2 carrots, 4 lg shallots, 4 cloves garlic, 2 tbs tomato paste, 1/2 tsp ground thyme, 1 C beef broth, 3/4 C red wine (I chose Liberty School Cabernet-inexpensive and good to drink too!)  Note:  when it comes to wine you should use something that you would drink (don't use cooking wine that stuff just sucks).  If you don't drink wine call me and I will recommend a wine to use.  Barefoot wines are very wallet friendly and great for cooking, but leave a very bad headache if you drink the leftover.

Braised Short Ribs with Kluski N oodles

I decided to go low and slow on the ribs instead of using the pressure cooker since I had plenty of time.  I started out with drying the ribs with some paper towels.  On med heat, I added 3 tbs olive oil to my dutch oven.  I sprinkled with S&P and then I dredged them in some flour, shaking off excess. I browned the ribs (in batches)  on all sides (about 10 minutes/batch).   In the meantime I small diced the celery and carrots and finely diced 4 lg shallots, 4 cloves garlic minced.  I removed the ribs from dutch oven and transfered to a plate.  I then added my shallots, celery and carrots to the dutch oven and let them saute for about 5-7 minutes until they were tender.  I added the garlic and 2 tbs tomato paste and let them cook about 1 minute.  I added the thyme, broth, wine and S&P to taste, bring to simmer and then place the ribs into the dutch oven.  Cover and place in the oven for 3 hours.  You can check periodically if you'd like, but I didn't.  About 1/2 hour before they are done you can make your favorite mashed potatoes. I decided  to make some Kluski egg noodles that I purchased, but you can use any egg noodle that you prefer.

The ribs turned out really nice, they were falling off the bone.  I removed the ribs from the dutch oven so that could blend the sauce. I used my immersion blender to blend up the sauce/gravy in the dutch oven.  I added some more broth to it to make it very creamy. We're ready to eat. I plated the noodles, ladled some sauce/gravy and placed the ribs overtop, with some more gravy.  OMG!  They were so good!  You gotta try this.  They kind of taste a little like pot roast, but waaaaay better.

Pizza's In The House!

Pizza with Italian Sausage, Bacon and Jalapenos

There is just something really cool about making your own pizza from scratch and you know what? It will probably be the best pizza you've ever eaten! Why? Because you did it! I think most people think that making your own pizza is just too much work. Change your perspective and have fun with it. One more thing if you don't have the tools that I mention, don't let that deter you, it can still be done.  Ok, let's get started, preheat your oven to 500 degrees.  If you have a pizza stone, place on the bottom rack and let it heat up in oven for about 1 hr to get it really hot!!  No pizza stone, just use a metal pizza pan.   I would go ahead and get my toppings together, be creative-the possibilities are endless.  One of my favorites is a white pizza with goat, fontina and mozzarella cheeses topped with fresh Arugula. Pizza sauce: You can purchase in a can, my favorite canned sauce is Pastorelli Italian Chef or make your own it's not that hard.  You can even make ahead of time and refrigerate up to 7 days.  Chef's Cat Cora and Tyler Florence both have some really easy and tasty recipes. (If you have the Iphone or Ipad Food Network has a great app and it's free, I definitely recommend it, or just go to Food Network. Yeasts: There are several different types of yeast.  I've used regular slow activating yeast, rapid yeast and yeast specific for pizza. If you are a newbie to making pizza from scratch I would suggest using the yeast specific for pizza, it will cut out a lot of time and effort.  Anyway, they all work great, but if your time is limited use rapid rise or the pizza yeast, both will have very easy directions on the package on how much water, sugar, oil and flour to use.  What ever yeast I use I still like to proof it, but you don't have to if you are using the quick yeasts, I'm just a geek and i like to see the yeast foam up.  If you proof just get about 1/2 C warm water about 120-130 degrees and add sugar, salt and the yeast.  It will take about 5-10 minutes.  In the meantime, I set up my Kitchen Aid with the dough hook. (if you don't have a Kitchen Aid, you'll have to do this by hand.  It will take a bit more time, but just think of it as a labor of love.  Start off with 1 cup of flour to your bowl (If your grocery has it, buy some bread flour, it makes for a really nice chewy crust, otherwise all-purpose flour will be fine), add your yeast mixture, oil and just start mixing.  You will probably end up using about 2 - 2 1/2 C flour overall, just add water a little at a time. You are looking for the dough to form a ball and to pull away from the bowl, keep adding a little flour at at time until the dough is smooth and not sticky at all.  If you don't have a Kitchen Aid you will need to lay dough on floured surface and knead for about 15 minutes.  If you have a Kitchen Aid,  let the dough knead on med speed for about 5 minutes.  Once finished kneading you will place the dough in a oiled bowl, cover and let rest in a warm place for 1 hour - it will double in size, punch down when it's doubled).  Please note that if you're using pizza yeast, you won't have to let the dough rise. Work the dough into a ball and lay out on floured surface.  I would go ahead and cut the dough into 2 equal parts.  The dough makes two 12" pizzas or a thick crusted 16"  I like thin crust.  If you don't want to make 2 pizzas, just triple wrap dough in plastic wrap, freeze and save for another time. You can roll out the dough or use your hands to form a 12" crust, if the dough springs back on you, just give it about 5-10 minutes to relax, it should work fine after that.  At this point, I place a piece of parchment paper on my peel and I place my crust on it, go ahead and add your toppings.  Parchment really helps get the pizza from the peel to the pan or stone.  I found that my pizza always sticks to the peel, and won't slide off onto the stone with ease, so the parchment paper really helps and it makes clean up easier too. Slide your pizza in the oven and back for 8-10 minutes, but baking time really depends on you.  I like my crust a little crunchier and I like my topping to be a bit more golden brown all over, so I keep mine in a little  longer.  Wow!  A lot of info, but don't be afraid- you can do it.  Buon Apetito!

Meat Madness!

I just noticed that I've had meat everyday. I'm sorry I failed to mention that I'm not a vegetarian, but I guess I could've had some chicken or fish if I liked it. BTW, if anyone as the most delicious recipe for fish or seafood please bring it!! I love sushi, but fish in general-No! So pleeeease help!
Anyway, tonight was no different I made burgers, w/ bacon (protein) but I did get my fruits & veggies in- I topped burgers w/ avocado, tomato (fruit), onion, jalapenos, red leaf lettuce (veg)and Havarti cheese and mayo (dairy). Oh and don't forget the whole wheat bun for my grain. Now that sounds a little healthier;>}. The good news about this dish is that the majority of it was organic except for the mayo and bun. Anyway, it was good, but I need to give my digestive tract a break. I'm gonna sign off, so ciao (SAK)!

I'm Chili!!

Winter is the best time for chili! I made a pot last weekend and that's what me and my honey are having tonight. Before I get into my "recipe", I must tell you I don't have one! I've tried to make chili for many years. I've made vegetarian, white chili, with pork, veal, lamb, chili with cubes of sirloin, chili with beer, with coffee, with just about everything and it has pretty much sucked every time. Until.....I found the secret. Me and my honey love to take our atv's on overnight trips (camping), not in a hotel, b&b, cabin or lodge. So I've gotten creative cooking up one pot meals on our Coleman stove (outside). So, I thought why not chili, but it needs to be fairly quick, b/ c after a long day of riding the last thing I want to do is spend hours preparing a meal. Anyway, if you haven't tried this- you might want to consider "Carroll Shelby's" chili kit (available at Kroger in that weird aisle with those pre packaged gravy and sauces mixes). The kit contains 4 pkgs; seasoning, cayenne, masa and salt (which I dont include, b/c I think it's too salty) you add 2 lbs of Laura's Lean Ground beef (4% fat), 14.5 oz can tomato sauce or tomatoes, canned beans whatever is your fav, I use 2 cans in stead of one can of black beans (rinsed and drained), I also sauté an onion and a green pepper. Just follow the directions on the package and you will have a delicious pot of chili in about 30 minutes & that includes prep. Serve it w/ shredded cheese and sour cream if you like. I like pasta and sometimes rice w/ mine too! Anyway, there you have it! Hey, btw If anyone would like to share their favorite chili recipe- I would love to try it! Until next time Guten Appetit!

Pasta, Basic Tomato Sauce & Bruschetta!

FYI- the cast iron cleaned up so easily;-. Not using it tonight. It's been a long day and I want something delicious yet quick. Tonight I am in the mood for a basic marinara/ tomato sauce with pasta and bruschetta (pronounced brew-sketta), meaning roasted over coals. Let's get started- luckily for me I had some frozen sauce that I thawed yesterday. Chef Mario Batali is an amazing chef and his recipes are really simple. I love to make Chef Batali's basic tomato sauce, you can find the recipe on Food Network, and search tomato sauce.  FYI- if you can you must use the canned San Marzano whole peeled tomatoes- trust me they are so good you could just eat them from the can. I want meat tonight, so I just browned 1/2 lb Laura's Lean ground beef (4% fat) and 1/2 lb sweet Italian sausage. Drain the fat off after it browns. You could also sauté mushrooms in a little olive oil if you prefer a meatless meal. Btw, you should invest in a nice extra virgin olive oil (cold pressed or 1st pressed)I really like the "Primo" brand. It's not overly expensive about $20 for 20oz and it has a really nice rich flavor and not too fruity. Ok add your sauce to your meat and simmer, get pasta going. The bruschetta is one of Mario's recipes too and I like it so much. I like to use a crusty bread, Kroger has a "pugliese" and Panera has a peasant loaf that I like to use. Slice your bread in 1" slices. I've grilled it on the gas grill, on the stove top in a grill pan and i've used my Panini press which I like best, but you can toast it, bake it however you like it. You're looking for a nice golden brown or grill marks. While your bread is doing it's thing, peel a clove of garlic, get out some kosher salt and your olive oil. When your bread is to your liking, take your garlic clove and rub it on the bread, drizzle your olive oil over it and sprinkle with kosher salt. That's it! So simple , yet so delicious. I'm hungry, so let's eat! Serve up the pasta w/ your basic tomato and meat sauce, grate some Parmigiano Reggiano over top and some crushed red pepper for a touch of heat, grab a slice of bruschetta and a nice glass of chianti. Bon Appetito!!

Steakhouse Steaks

Steakhouse Steaks

Not Your Granny's Pressure Cooker

Got Pictures!!  First I preheated my oven to 400 degrees, 2nd heated my newly seasoned cast iron skillet on med high heat for about 5 minutes. I took 2 beautiful beef tenderloins about 2" thick and brushed all sides w/ canola oil. Dipped all sides in a mixture of s&p, about 1 tsp kosher salt and 2 tbs of fresh ground black pepper. Placed them in skillet and seared all sides for 2 mins each. At about 5 mins of searing my kitchen was becoming very smokey, exhaust wasn't keeping up, so I had to open window and back door. Next time will heat skillet on med. After searing placed skillet in the oven and continued to cook until temp reached 135 for med rare, pulled from oven and let rest 5

minutes. In the meantime, I used my pressure cooker to cook some greens beans w/ Yukon gold potatoes. I love my pressure cooker, it's a WMF. If you've never used one you should try, but that's another blog. Long story short everything turned out perfectly, but I will have to let you know how the cast iron skillet cleans up. Never put a hot cast iron skillet in water until it's cooled- it will crack on you. Check out this link for WMF

Seasoning a cast iron skillet

Been needing a cast iron skillet, so I was looking on line for best prices. Tractor Supply carries Lodge (so does Williams-Sonoma), at a very good price and it's only 5 mins from where I live. So I get it home and the label says pre-seasoned, but it doesn't have that black slick shiny finish. So, I took about a tsp of vegetable and smeared it into the skillet. I had preheated my oven to 500 degrees. I laid a piece of aluminum foil on bottom rack to catch any drippings. I placed skillet w/ bottom side up and baked that baby for 30 minutes. After 30 minutes turned off oven and I let the skillet cool inside oven. I repeated this process 3 times. My skillet has "the look". I will be testing tonight w/ an Ina recipe. I will keep you posted.