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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cheesy Garlic Ciabatta Bread

 

Cheesy Garlic Bread (1)

This Cheesy Garlic Ciabatta Bread is great for mopping up that extra tomato sauce you might have on your plate.

Cheesy Garlic Bread (2)

Cheesy Garlic Bread (3)

Cheesy Garlic Bread (1)

Equipment: 1 rimmed baking sheet pan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings

Ingredients:
1 loaf of Tuscan Garlic Ciabatta bread (substitute regular Ciabatta)

Ingredients For *Compound Butter:
1 stick unsalted butter, room temperature
2 cloves garlic, grated
2 tablespoons finely chopped Italian flat-leaf parsley
2 tablespoons freshly chopped basil leaves
1 tablespoon of fresh chopped oregano leaves
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups finely grated Mozzarella cheese

Directions:
Preheat oven to 400-degrees F.
Cut it in half down the center of the loaf and open into two halves. In a large bowl mix together the ingredients for the *compound butter. Spread the *compound butter over both halves, cover completely. Add the finely grated Mozzarella cheese to one half. Put the two halves together and wrap with foil. Bake for 20-25 minutes.

Unwrap the foil and slice. Serve hot.

*Compound butter: A mixture of butter and supplementary ingredients such as herbs, spices, fresh garlic, salt, and pepper.

 

 

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Look At The Future

 

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They just keep getting better and better looking.

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Sunday Gravy

Sunday Gravy (2)

In our house, tomato sauce was referred to as Sunday Gravy.  I remember my mom and nana putting the tomatoes through a food mill. They preferred a strained version of their Sunday Gravy.

Over the years I’ve taken my Nana’s basic recipe and made a few changes. My nana never mixed meat into her sauce. The sauce with the meat was always separate from the tomato sauce that went over the pasta. I prefer my Sunday Gravy to be full of meat. I suppose I’ve started a new tradition.

Sunday Gravy

Sweet Italian Sausage

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Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 30 minutes
Yields: 6 to 8 servings
Equipment: 6-quart Dutch oven with lid, 8-inch sauté pan with lid, mesh sieve

Ingredients:
1 pound of Sweet Italian sausage (5 links)
1 pound ground sirloin (90% lean 10% fat)
1-28-ounce cans of San Marzano, crushed
1-28-ounce can of San Marzano, whole tomatoes
1 yellow onion, small dice
3 cloves of garlic, minced
1 carrot, 1/4 inch dice
1 fresh bay leaf (substitute dried)
2 1/2 cups of unsalted chicken stock
1 tablespoon of brown sugar
1 tablespoon of dried oregano
1 teaspoon of dried thyme
1 pint of cremini mushrooms, quartered (optional)
1 teaspoon of red pepper flakes (optional)
1/4 cup of red wine of your choice (Cabernet Sauvignon)
1 tablespoon of tomato paste
1 tablespoon  of kosher salt
1 teaspoon of black pepper
2 tablespoons of olive oil
1/4 cup of fresh basil

Directions:
Start by dicing the onion, carrot and mincing the garlic. Set those aside before starting the meat.

Place the 5 sausage links into a small sauté pan with 2 cups of unsalted chicken stock and cover. Turn the heat to medium, bring to a boil, reduce the heat to medium-low and simmer (low boil) for 15 minutes. Transfer the sausage links to a plate. Drain the fat and liquid from the sauté pan, return the links back to the pan. Turn the heat medium-high and cook the sausage links until they reach golden brown in color, around 3 to 5 minutes per side. Transfer the sausage links to a plate and set aside.

In the same sauté pan, don’t bother removing any of the fat left from the sausage it will flavor the beef, add the ground sirloin. Season with Kosher salt and freshly ground black pepper to taste. On medium-high heat, sauté the ground beef while breaking up the meat up with a wooden spoon. Once the meat is completely brown, 7 to 10 minutes, remove from the heat, using a mesh sieve drain any fat. Transfer the ground beef to a bowl and set aside.

In a Dutch oven heat olive oil on medium-high heat. Add the onions, Kosher salt, and fresh ground black pepper. Sauté the onions until translucent, about 2 minutes. Add crushed red pepper flakes, brown sugar, and tomato paste stirring occasionally. Next, add the carrots, continue cooking for another 3 minutes. Add the mushrooms, minced garlic, dried oregano, bay leaf, and thyme, stir to combine, cooking for another 5 minutes.

Pour in the Cabernet and 1/2 cup of unsalted chicken stock. Bring to a boil reduce the heat to medium-low and simmer. Allow the liquids to reduce by half before adding the meat back into the pot, around 5 minutes.

Finally, add the crushed and the whole peeled tomatoes. Using a pair of kitchen shears cut the whole tomatoes in half. Stir gently and simmer for 3 to 3 1/2 hours, stirring occasionally.

After 3 1/2 hours taste for seasoning to see if you need to add a little more salt. Turn off the heat and add chopped fresh basil and stir. The sauce is done put a lid on it and keep warm until pasta is cooked

Cook the pasta of your choice in boiling salted water until al dente. My Nana always told me do not to drown your pasta in sauce, use it as a condiment. You want a little of everything but, you want the Sunday Gravy to compliment the pasta.  It really is so much better this way.

 

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