Sunday Dinner: Spaghetti with Bolognese Sauce

Spaghetti topped with Bolognese--before additional cheese and basil are added!

“Spaghetti? I was dreaming about Spaghetti!”  That was my dad’s comment when I told him what I was making.  Funny that while I was at the beach today (ah—such an amazing day at the beach!) I had a craving for Bolognese sauce. Ironically, I was introduced to this Italian-born meat-based tomato sauce in Peru; it was (is?) quite popular there. Well, this—the one I created today—is an interpretation based on what I have/bought and what’s in season. Mind you I made a parallel totally NON-Bolognese sauce (Farmers’ Market choice pics!) as well…

Both dishes were big hits—and that, along with a leafy green salad (all greens/cucumbers from the Farmers’ Market)  topped with a light white-balsamic vinaigrette, garlic bread (thanks to my lovely guests), and brownies for dessert worked fine for this Sunday summer’s eve dinner. Best of all: my dad—and mom—were very happy…. (OK, my kids, husband, and guests were, too!)

The alternate veggie sauce! 

The red onions gain so much additional flavor from the red wine....

Bolognese Sauce (my interpretation!)

Olive oil

2 large red onions, peeled and coarsely chopped

red wine

Coarse salt and freshly ground black pepper

1 pound  (lean) ground beef  (I prefer minimally processed, with no antibiotics, etc.)

1 pound veal (optional!)

1 pound homemade sausage meat (optional…I’m lucky that it’s made locally!)

1 large can crushed tomatoes

2 cups fresh tomatoes, puréed

1 can tomato paste

2 bay leaves

Fresh basil (at least 15 leaves, coarsely chopped)

In a large pot (that you’ll use for cooking the sauce), heat about 2 tablespoons of olive oil. Add the red onions and sauté until softened, just a few minutes. Add about 1/2 cup of red wine and cook, over medium heat, stirring from time to time, until most of the wine is absorbed. Add salt and pepper to taste.

Meanwhile, in a separate pan, heat a bit of oil. Add the three meats and brown.

After the meat is cooked (about 20 minutes), drain the fat, and add it to the onion mixture.

Add the crushed tomatoes, fresh tomatoes, and tomato paste. Mix well. Add about 1/4 cup more of red wine, and a few basil leaves. Cover and simmer, over low heat, for about one hour, stirring from time to time. Taste, correct seasoning. Add more basil. Serve atop cooked spaghetti (or your favorite pasta!) with freshly grated parmesan and additional basil, as desired. 

And a reminder--with hopes that you'll be able to join us! 

Thursday July 26, 6pm – 7:30pmIn the Kitchen with Arlen /En La Cocina con Arlen    From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    La Casa Azul Bookstore

143 E. 103rd Street, New York, NY 10029, Phone: (212) 426 – 2626Let me know if you can make it! 

Midweek Food Musings: Salsa, Part II

Mango-Peach Salsa in a basket--ready to serve or take to a friend's! 

Salsa--as I mentioned before--is so much fun to play with! I've got a few that I like to vary; this is one of them. You can vary it depending on what kinds of ripe fruit you have, and you can always kick up the spice, if your "crowd" is into that. I've roasted my jalapeños too--and that adds a fabulous smoky touch. I served this salsa on Friday at a barbecue here...and then made it again as an appetizer for Sunday dinner. The crowd liked it...and hope you will, too!

Ah--I'll be talking about salsas--and serving this one--next Thursday, July 26 at La Casa Azul Bookstore! (Seen note below!)-


Mango-Peach Cilantro Salsa

Adapted from Mambo Mixers,©2005,   Arlen Gargagliano


 Makes about 2 cups

1 ripe mango, peeled and diced
1 peach, or two ripe Saturn peaches, pitted and diced (I keep the skin on)
1 cucumber, seeded and diced (or two Persian cucumbers, sliced)
1 small handful of grape tomatoes, diced
1 small red onion, finely diced
Juice from 1 lime
Juice from 1 orange
1 jalapeño pepper (optional), seeded and diced (or roasted, seeded and diced!)
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground black pepper to taste
1/4 cup fresh cilantro leaves

In a medium size mixing bowl, combine all the ingredients except the cilantro, and let sit for about 15 minutes. Serve immediately, or cover and refrigerate for up to 3 days. Bring to room temperature and stir in the cilantro just before serving.

Thursday July 26, 6pm – 7:30pm

In the Kitchen with Arlen /En La Cocina con Arlen    

From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    

 

La Casa Azul Bookstore

www.lacasaazulbookstore.com

143 E. 103rd Street

New York, NY 10029

Phone: (212) 426 – 2626

Sunday Dinner: Chicken Picatta

Sunday Dinner--At the Table

Every Sunday dinner is special, but this week was a gift:  We were lucky to visit with many old/dear friends with whom we don't visit enough. The main dish of the day was Chicken Picatta (I started with mango-peach salsa, and guacamole; will share the salsa recipe soon!) with a few fresh and colorful sides.

Chicken Picatta is a favorite of both my parents--and now my father-in-law. I think it’s the combination of nostalgia (for my parents; they've always loved it!) along with the sweet lemon and wine sauce, as well as the salty capers and the crunch of the breading atop the moist chicken that makes this dish a winner. For this Sunday, I decided we could all use the comfort of a tried-and-true dish, so—with 15 family members and friends coming—I decided that would be the base of our Sunday dinner! I also made a few other favorites: Poor Man's Salad, Leafy Greens with Strawberries and Toasted Almonds topped with a light vinaigrette, and Pasta (orchiette!) with Pistachio Pesto. Thumbs up from all...

Chicken Picatta

Serves 6 to 8

Extra-virgin olive oil

1 to 2 cloves sliced garlic

8 to 10  6-ounce pieces of  skinless and boneless chicken breasts and thighs 

Sea salt and freshly ground black pepper

Homemade or fresh bread crumbs for dredging

unsalted butter

extra-virgin olive oil

Lemon zest from 1 lemon

Juice of 3 lemons

White wine

1 tablespoon butter (optional)

1/2 cup brined capers, rinsed

1/2 cup fresh parsley, chopped (optional)

Season chicken with salt and pepper. Dredge chicken in bread crumbs and shake off excess.

With Sofia--after plating all the dishes!

Heat about 4 tablespoons of oil a large skillet over medium-high heat, When the oil start to sizzle, add the garlic. Then add one layer of chicken, and cook until golden brown on one side, about 3 minutes. Then flip and cook other side for 3 minutes. Remove and transfer to plate. Add oil as needed, and continue browning the other pieces before transferring them to the plate (but don’t clean the skillet; you’re going to use all those brown bits! Lightly oil 1 or 2 baking pans (depending on their size.) Transfer the chicken to single layers in the baking pan(s), sprinkle the lemon zest ribbons on top of the chicken pieces, and set aside. Preheat the oven to 350°F.

Return the pan to medium-high heat. Add the lemon juice and about 3/4 cup of white wine. Add about 1 tablespoon of butter.  Stir in the capers. Cook over medium heat for several minutes, scraping up brown bits from the pan for extra flavor. Check for seasoning. Pour the sauce over the chicken. Cover with foil, and bake for about 20 minutes or until the chicken is cooked through (you don’t want it to dry out!). Sprinkle with parsley (optional!—I forgot it on Sunday!) and serve.

With Wes

Sofia with Julie--friends since Second Grade! (AND Julie was the main photographer du jour!)

Bert, Julie, Sofia and Wes

And a reminder--with hopes that you'll be able to join us! 

Thursday July 26, 6pm – 7:30pmIn the Kitchen with Arlen /En La Cocina con Arlen    From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    La Casa Azul Bookstore

143 E. 103rd Street, New York, NY 10029, Phone: (212) 426 – 2626Let me know if you can make it! 

Midweek Food Musings: Sometimes it's all about the sandwich

Though yesterday I enjoyed being Queen for a Day (Author for a Day!) on Cookstr.com--

today you can still find my recipes here!

And this recipe, my friends, wouldn't make the cookstr cut, but I still want to share it with you!

Okay, this is so NOT a dinner--at least according to my dad. I would never make a sandwich for Sunday dinner for him (though, I have served them for dinner...but for my husband).

But summertime = beach time, and as far as I'm concerned, sandwiches are perfect beach fare. (Ah, it's with great nostalgia that I remember some of the best sandwiches. So many possibilities!  And my pals from Lima, Peru will remember how we enjoyed those midnight treats at Sandwiches Monstruos in Barranco...wow, those were amazing! But that's another story...)

Back to beach fare here in New York. Basically, my job on Sundays pre-heading out to Robert Moses (such a great beach!) is to set up the sandwiches. My philosophy? Keep it colorful, tasty, and well-suited to the palates of my fellow beach goers. So last Sunday, Wes (my son) joined us--so I made his a vegetarian wrap with fresh basil leaves, a bit of whole grain mustard, pepper-jack cheese, and fresh tomato. For my meat-eating husband (and for me!), I used the wholewheat bread we had, some Genoa salami, fresh basil leaves, that same pepper-jack cheese, tomato, and turkey--and honey mustard with just a light smear of mayo (I love condiments...) and a touch of fresh ground pepper. The results? Delicious and satisfying sandwiches!

Photo taken by my son (Wes) with basil plants cultivated by my husband (Seth)!

And a reminder--with hopes that you'll be able to join us! 

Thursday July 26, 6pm – 7:30pmIn the Kitchen with Arlen /En La Cocina con Arlen    From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    La Casa Azul Bookstore

143 E. 103rd Street, New York, NY 10029, Phone: (212) 426 – 2626Let me know if you can make it! 

Sunday Dinner: Seasonal Salsa--for Pasta, or Whatever Pleases you!

The Vegetarian Version 

As you know, Sunday is my day to cook dinner for my parents, kids, father-in-law, siblings, friends, neighbors--basically anyone who's nearby! What comes as a welcome challenge to me is making a dinner work for all--and for me, too. What I mean by that is that I have to be aware--as we all do--of my guests' allergies and any other dietary restrictions.  In fact these kinds of restrictions are so prevalent, that these days I always ask about allergies/restrictions--even before creating a menu!

(Ah--this reminds me! If you are in NYC and can join me in East Harlem at the lovely La Casa Azul Bookstore, on July 26th at 6 pm, I will be talking precisely about this: entertaining friends/family and making it less stressful as host...and oh, selling some books, too!)

Back to the recipe--so this one was created after a luscious day at the beach, during my one day off from school, and with limited time to shop, plan, wash, etc. We had 12 guests, and one vegetarian (that would be my son, Wes!). The others--mostly--are carnivores. I checked my garden (basil, woo hoo!) fridge, freezer, and pantry. These two salsas were the result. (By the way, served them both atop campanelle pasta, which such a great shape--but any hearty pasta will do! And made a baby arugula salad, and tomatoes, basil and mozzarella to go with, and toasted-pecan brownies for dessert.)

The Carnivore Version 

I know I usually do my cookbook-style of amount listing and directions, but this time I'm keeping it a bit loose. Here are the ingredients. And please do send me pictures of your versions!

Vegetarian version:

Toasted corn kernels (fresh is best--but I used fresh-frozen)
Sautéed coarsely chopped red onions
Black beans
Fresh tomatoes
Coarse salt and freshly ground black pepper
Fresh cilantro


Meat version:

Sautéed Colombian chorizo

Toasted corn kernels (fresh is best--but I used fresh-frozen)

Sautéed coarsely chopped red onions
White beans
Fresh tomatoes
Coarse salt and freshly ground black pepper
Fresh basil

Midweek Food Musings: Beautiful Bellinis

Yes my friends, it's the 4th of July, Independence Day, here in the States. So before the fireworks begins, why not start some at home? Bubbles make it fun--and this drink, super simple, tasty, and cooling on a steamy July 4th day, is a great way to start the afternoon or evening celebration. (Okay, could be with brunch!) And--if you're looking for something fun to go with, check out the one pictured here: Empanadas. OR how about some Brazilian Cheese puffs!  Perfect fare for Bellinis....

I first had a Bellini in Buenos Aires, Argentina, and I've enjoyed this Italian-born cocktail ever since. Be sure to use nicely chilled cava or Prosecco. If you can get some fresh fruit purée, wow, it's that much better! Cheers--and ¡Salud!

Argentine-Style Bellini

Adapted from  Mambo Mixers, by Arlen Gargagliano, ©2005

Stewart, Tabori & Chang

Serves 1

3 ounces fresh peach purée, or excellent-quality peach nectar
5 ounces chilled cava or Prosecco
1 thin peach slice and or a raspberry for garnish

Pour the peach purée into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or Prosecco. Stir lightly, garnish, and serve!  (Repeat as needed--of course--for all your guests!)

Sunday Dinner: Yuca Fries on the Side...with Peruvian Peppered Cheese Sauce

Friends, I hope you have enjoyed this weekend!
First, I have to tell you that I had the pleasure of visiting FONDA restaurant in Brooklyn, where we enjoyed Roberto Santibañez's amazing food. I will write more about him soon--
Second,  I want to tell you about an event coming up in three weeks: 


Thursday July 26, 6pm – 7:30pmIn the Kitchen with Arlen /En La Cocina con Arlen    From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    La Casa Azul Bookstore
143 E. 103rd Street, New York, NY 10029, Phone: (212) 426 – 2626Let me know if you can make it! 


And finally, Today's recipe: 
Yuca Fries and Peruvian Peppered Cheese Sauce 

From Mambo Mixers, by Arlen Gargagliano, ©2005

Stewart, Tabori & Chang

 You've probably seen yuca, but have you had the pleasure of tasting it? Don't be put off by the bark-like cover. Once you start eating yuca, you may not go back to potatoes!
The sauce here is also great and addictive. In fact if you mention huancaína (Wan-kai-YEE-nah) sauce to a Peruvian in the States, you may see some tears of nostalgia; this much-beloved salsa is certainly one of Peruvian comfort foods. (The name, by the way, is from an absolutely breath-taking area of Peru: Huancayo.)

Served usually with boiled potatoes, here this sauce is served as a dip with very tasty yuca fries. Ah--also, I have to warn you: If you start giving out tastes of these fries before you actually serve them, they won't make it to the dinner table. From my dad to my kids--and everyone in between--they're always a huge hit. Enjoy! 

Makes about 25 fries and  1 cup  sauce

For the sauce:

2 tablespoons plus 1/4 cup canola oil

1 medium sweet yellow onion, minced

1 garlic clove, crushed

3 hard-cooked egg yolks

8 ounces Mexican white cheese  (or ricotta or feta cheese)

3  teaspoons ají amarillo (sold in large supermarkets and Latin markets—like Viva Grande in New Rochelle)

1/4 cup evaporated milk

So you can see how big the yuca is--and what it looks like! 

3 saltine crackers

Freshly ground black pepper

1 lemon, cut in half

4 pounds peeled fresh or frozen yuca

Vegetable oil for frying

First prepare the sauce: Heat  2 tablespoons of the oil in a frying pan and sauté the onion and garlic, stirring constantly for about three minutes or until onion has softened.

In food processor, combine the egg yolks, cheese, ají, milk, and crackers. Add the onion mixture and process until well blended. Gradually pour in the oil and mix until the sauce becomes creamy. Squeeze the lemons and stir in the juice. Serve immediately, or cover and refrigerate for up to two days. Return to room temperature before serving.

Then prepare the yuca: I prefer fresh--which requires cutting in half and then peeling (don't keep any of that bark!) with a sharp, strong knife (if you haven't done it before, check this out; it's an excellent photo guide). If you're using frozen: Cook the frozen yuca in a stockpot of salted water or chicken broth. Boil and cook for about 20 minutes, or until tender. Be careful because you don’t want it to cook too much or it will get mushy.  Drain and let cool. Cut yuca in half, and remove the stringy core. Then cut into pieces of about 1/2-inch thick, and 2 inches in length.

Heat about 1 1/2 inches of oil in a heavy pot.   Fry yuca, in small batches, for  5 to 7 minutes or until golden. Drain on paper towels. Toss with salt, transfer to a platter and serve immediately with the salsa.

Served on a plate next to Huancaína Sauce