Consider this starting over!

Well, 've started and stopped a few times but now that things have settled somewhat and it's also the new year and I have sworn to myself that I am going to keep up with this blog as I should.  If nothing else, I am going to share the recipes that I am either presenting at a catering event or ones that I hope to.  Starting with the recipes that I have presented at my monthly cooking demonstration at Domus in Philadelphia.  Thanks to the regular attendees at Domus for providing me a forum and outlet for my cooking and for the suggestions for new recipes and foods to present.

Here are some of the recipes I've presented at Domus.  Enjoy!

Chunky Chili

Lots of Ingredients but lots of flavor and fun making.  Great for game day or for that rainy or snowy day.

Equipment:

·         One Heavy Bottomed Large(8 Qrt. minimum) Soup Pot

·         Medium Mixing Bow

Ingredients:

·         3 Slices Thick Cut Bacon - minced

·         1 lb. Chuck Roast  - cut into ½ inch pieces

·         1 lb. Pork Loin  - cut into ½ inch pieces

·         1 Medium Onion – diced

·         ½ Green Pepper – Diced

·         ½ Red Pepper – Diced

·         ½ Yellow Pepper – Diced

·         5 Cloves Garlic - minced

·         2 Tablespoons Olive Oil

·         ¼ Cup Chili Powder

·         1 Tablespoon Cumin

·         1 Tablespoon Dried Oregano

·         1 Tablespoon Dried basil

·         1 Tablespoon Dried Parsley

·         1 Teaspoon Dried Thyme

·         1 12 Oz. Can of Lager Beer

·         Salt and Fresh Ground Pepper

·         1 32 Oz. Can Crushed Tomatoes

·         1 32 Oz. Can Large Diced Tomatoes

·         1 15.5 Oz. Can Black Beans

·         1 15.5 Oz. Can Red Kidney Beans

·         1 15.5 Oz. Can Cannellini Beans

·         3 Scallions – chopped – for Garnish

·         Shredded Cheddar – for Garnish

·         Sour Cream – for Garnish

*     Hot Sauce - for those who like it HOT!

Directions:

In a mixing bowl, stir the beef and pork cubes with the olive oil and salt and pepper.  Heat a soup pot over medium high heat.  In batches, brown the beef and pork.  Remove each batch and reserve.  When the browning of the meat is finished, cook the bacon until it has rendered all of its fat.  Add the onions and peppers and a pinch or two of salt and ground pepper and cook for 5 minutes, stirring regularly.  Add the garlic and cook for an additional minute.  Add the chili powder, cumin, oregano, basil, parsley, and thyme and combine.  Cook for an additional 5 minutes stirring regularly.  Add the beer and, mix thoroughly, and cook for 10 minutes.  Add the tomatoes, beans, and meat, mix completely and bring to a boil. Taste and and adjust the seasoning if needed. Reduce to a simmer and cook uncovered for 1 hour.  Serve in soup bowls with garnishes available for each guest to add as they wish.

Basic Lasagna

Equipment

·         13 x 9 Lasagna Pan

·         Large Mixing Bowl

·         Large Colander

Ingredients:

·         1 Box Lasagna Noodles

·         1 32 oz. Tub Ricotta Cheese

·         1 Cup Shredded Mozzarella

·         3/4 Cup Parmesan, separated ½ and ¼

·         3 Eggs

·         2 Quarts Marinara Sauce

Directions:

Pre-heat the oven to 350 degrees and place one rack in the middle position with another rack in the bottom position.  Cook lasagna noodles according to package directions.  When the noodles are done cooking, drain them then lay-out on layers of waxed or parchment paper.  Mix the ricotta, mozzarella,  ½ cup of the parmesan, and the eggs in a large mixing bowl.  Place one ladle or so of marinara on the bottom of the lasagna pan followed by a layer of noodles then a layer of the cheese mixture.  Continue this order until you have three complete layers finishing with a layer of noodles on top.  Finish the lasagna by ladling enough sauce on the top layer of noodles to completely cover them and then sprinkle the remaining ¼ cup parmesan over the sauce.  Bake covered for 40 minutes on the middle rack with a roasting pan on the bottom rack in the event the lasagna bubbles over.  Uncover the lasagna and bake an additional 10 minutes.  Remove from the oven and let stand for 15 minutes before serving.

Mussels Marinara

Prep Time:            45 Minutes

Cook Time:          30 Minutes

Serves:                   4 as an Appetizer - 2 as an Entrée served over Long Pasta

Equipment Needed:

·         Large Sauce pan with tight fitting lid

Ingredients:

·         1 Tablespoon Olive Oil

·         1 Tablespoon Butter

·         ½ Onion – Diced

·         2 Cloves Garlic – Minced

·         1 Tablespoon Hot Pepper Flakes

·         ½ Cup Beer

·         2 Cups Marinara Sauce (recipe Follows or use your favorite processed sauce

·         2 lbs. Fresh Mussels – Scrubbed, de-bearded and soaked in cold water for 30 minutes. ). Discard any that have cracks in their shells or will not remain closed when pinched shut.

Directions:

Heat a large sauce pan over medium high heat.  Add the oil and butter.  Once the butter has melted and stopped bubbling, add the onion.  Sauté until translucent then add the garlic and cook for an additional 30 seconds.  Add the hot pepper flakes and beer and reduce by half.  Add the marinara sauce and bring to a boil.  Add the cleaned mussels and cover.  Cook until the mussels have opened.  Remove from heat and discard any mussels that have not opened.  Serve immediately with crusty bread.  If serving as an entrée, serve over cooked long pasta.  Linguini or spaghetti are my choices.

Marinara Sauce

Ingredients:

·         2 28 oz. Cans Whole Tomatoes (Ed. Note - San Marzano are the best!)

·         ½ Cup Fresh Basil – Julienned

·         4 Cloves Garlic – Sliced

·         1 Cup Extra Virgin Olive Oil (I know this sounds like a lot but Marinara sauce is actually considered to be fried and you will skim all excess off after the cooking is done)

Directions:

In a medium mixing bowl working with one can of tomatoes at a time, crush the tomatoes in your hand.  Pour into a heavy bottomed soup pot and repeat with the second can of tomatoes.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for a minimum of 30 minutes and up to 2 hours.  While still hot, skim off all the excess olive oil from the top.  Use to top your favorite cooked pasta or in any recipe calling for marinara sauce.  Let it sit for a while then skim again to get as much of the excess oil as you can.