Forking Leads to Spooning

Beef Bolognese

This recipe is great because it is so adaptable.  You can tweak the spices and change meats depending on your tastes. I think the key the great flavor, is to use quality ingredients.  The meat sauce in this recipe should be so thick, there is almost no liquid left.  Don’t worry as the pasta water will rehydrate you sauce to the perfect consistency.  Also, do no salt too early as this can lead to a very salty dish once the sauce reduces.

Beef Bolognese (4 Good Size Portion)

1 lb. Grass Fed Beef

1 large can San Marzano tomatoes, crushed, drained of excess water

1 cup red wine (any Italian works great)

2 carrots, diced

1 small yellow onion, diced

1 sprig rosemary, trim ends of leaves to release aroma

Large pinch of red pepper flakes

Large pinch of oregano

Salt and Pepper to taste

1 lb. spaghetti, cooked al dente

1.  Brown meat in large skillet, until no pink is visible.  Drain on paper towels and leave pain with small amount of drippings.

2. Add carrots, onions and rosemary sprig and cook until onions are translucent (4-5 min).  You can add a little olive oil if pan gets too dry.

3.  Add wine and let simmer until partially reduced.  Add beef and let reduce until almost no liquid remains.  Add tomatoes and oregano. Simmer on low heat, stirring occasionally.

4. Cook pasta according to directions on the package (us the low number as a guide; 10-12 min. means go with 10).  You will be finishing some of the cooking once you toss with sauce.

5.  Right before you add the pasta, remove rosemary sprig and salt sauce to taste.  Pull pasta directly from pot of water to pan with tongs.  Toss and cook for additional 2-3 minutes.  If it looks dry add about 1/4 cup more of the pasta water.  It is very starchy and should thicken quickly.

Seven Spice Skirt Steak and Homemade Mac

Skirt steak is a relatively inexpensive cut that is known more for its flavor than tenderness. I think that with correct cooking time and an excellent dry rub, skirt steak can be flavorful and very tender. Skirt steak is often mistakenly used interchangeably with flank steak but they come from different sections of the cow.  Skirt steak is a cut that resembles a skinny tenderloin and comes from the upper belly.  Flank steak is a long flat cut that comes from the lower belly area.   My recipe for the dry rub is just one idea.  Feel free to experiment.

Seven Spice Skirt Steak

1/2 tsp. dried marjoram leaves

1/2 tsp. ancho chili powder

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1/2 tsp. cumin seeds

1/4 tsp. cardamom seeds (pinch)

1/4 tsp. red pepper flakes (pinch)

2 dashes cayenne pepper

1 tsp. salt

1. Ground all spices in mortar and pestle and rub all over steak. Refrigerate overnight.

2. Let meat come to room temperature and grill over high heat for 3 min a side (6-8 total).  Pull off when internal temperature reaches 130-135 for medium rare.  Let rest for 6 min before cutting.

Simple Homemade Mac

1 Tbsp. flour

1 Tbsp. butter

1 Tbsp. dijon mustard

1 cup milk (2% or higher)

1 cup favorite grated soft cheeses (Gouda, cheddar, mozzarella)

1/2 lb. cooked favorite pasta  (Elbow or Bowtie)

Salt and pepper to taste

1. In a small saucepan, whisk flour and butter constantly over medium head until well blended and beginning to become fragrant (3 min.)

2. Whisk in milk and mustard until completely blended and bubbling (3 min).  Remove from heat and stir in cheese until melted. Mix with pasta and serve.

Gourmet French Toast

The key to this easy french toast is to create a custard-like dredge for the bread.  Giving it ample time to soak into the crusty bread makes all the difference. You can use Challah bread but I prefer the crusty texture of a french baguette.

French Toast

4 Eggs

1/4 Cup Half and Half

2 Tbsp. Honey

1 Tsp. Cinnamon

Pinch of Salt

1 French Baguette

2 Tbsp. butter

Powdered Sugar for Garnish

1. Whisk the Eggs, cinnamon, half and half and honey and salt. Pour mixture in a rectangular class dish (anything that lets mixture fill up to about a half-inch).

2.  Cut bread into 3/4 inch slices.  Place bread in custard mixture and let sit for 1-2 minutes then flip.  Transfer to wire rack and let sit for 3-4 minutes.

3. Melt butter in cast iron pan and pan fry the pieces until gold brown on each side.  If making a large batch, keep finished french toast warm in a 200 degree oven on a wire rack. 

4. Finish by dusting french toast with powdered sugar.