Let's Dish With Linda Lou

Where You Taste The Love

Pappardelle Alla Bolognese

2014-08-25 16.53.42

My Pappardelle Alla Bolognese will have you coming back for seconds. The beautiful thick flat pasta known as Pappardelle is perfect for this ragu, known as Bolognese, to complement these ribbons of pasta. Let me tell you how I make this delicious sauce.

I wanted to mention that whenever I make any type of tomato sauce I always have extra. This time is no different. What I decided to do is to post one or two recipes using my leftover Bolognese. At the bottom of this post is a link to one of those recipes. I hope you’ll check out my Portobello Mushroom Pizzas.

2014-08-25-11-57-59

2019-07-26-13.13.57-1

2016-01-07-14-51-45

2014-03-10-12-12-21

Rosemary-1

Rosemary (2)

2020-08-14 14.57.53

2020-08-14 15.00.22

2020-08-14 15.01.11

2020-08-14 15.02.41

2020-08-14 15.02.54

2020-08-14 15.10.36

2015-05-28-12-00-16

Onions

Photo Mar 30, 8 03 02 PM

Photo Mar 30, 8 09 45 PM

Red Onion

Diced Red Onion (2)

Photo May 29, 8 05 39 AM

2020-08-14 13.56.59-1

2020-08-14 13.58.49-1

Roasted Red Peppers

Piquillo Peppers (2)

Piquillo Peppers (1)

2014-08-25 11.55.08

Olive Oil

Photo May 13, 2 43 19 PM

Fennel

2014-08-25 12.03.32

2014-08-25 12.05.10

2020-04-29 18.22.36

2018-06-20-14.23.22-1

2014-08-25 12.06.09

Chicken Broth

Diced Fire Roasted Tomatoes

2014-08-25 12.08.22

2014-08-25 12.11.18

2014-08-25 12.28.42

2014-08-25-12-21-12

2014-08-25 12.36.48

Sweet Basil (2)

fresh basil

2014-08-25-13-54-57

2014-08-25 11.55.24

2016-05-01-17-06-24

2016-05-01-17-11-41

fresh basil

2014-08-25 16.53.42

 

 

 

Prep Time: 30
Cook Time: 3 hours 17 minutes
Total Time: 3 hours 47 minutes
Yields: 6 to 8 servings
Equipment: 12-inch sauté pan, 6-quart Dutch oven, large slotted spoon, colander, 1 large mixing bowl, 2 medium-size bowls, 10-cup food processor, mini food processor, large stockpot

Ingredients:
1 pound sweet Italian sausage, casings removed
1 pound of (90% lean) ground sirloin
1 pound of ground pork
3 tablespoons olive oil
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
1 sprig of fresh rosemary
4 tablespoons of dried oregano
2 tablespoons dried thyme
1 tablespoon of fennel seeds
1 teaspoon red pepper flakes
2 tablespoons of tomato paste
2 large leafy-top carrots, peeled cut into 1 1/2 inch pieces
1 large onion, roughly chopped
1/2 a red onion, roughly chopped
3 cloves of garlic, roughly chopped
3 ribs of celery, cut into 1 1/2 inch pieces
1 cup of Cabernet (a good red wine)
1 cup of chicken broth, unsalted
1 (12-ounce) jar of Piquillo peppers, puréed (substitute roasted red peppers)
1 (14.5-ounce) can of diced fire-roasted tomatoes
1 (28-ounce) can of whole San Marzano tomatoes
1 (28-ounce) can of crushed tomatoes
2 fresh bay leaves (substitute dry)
1 tablespoon of garlic powder
2 tablespoons of brown sugar (light or dark)
2 cups Parmigiano-Reggiano cheese, freshly grated
1 cup of fresh basil leaves, roughly chopped, extra sprigs for garnish
2 (16-ounce) packages of Pappardelle

Directions:
Here I’m using three types of meat, sweet Italian sausage, ground pork, and lean ground sirloin.

In a large sauté pan heat 1 tablespoon of olive oil over medium-high heat. To the pan, add the sweet Italian sausage and rosemary. Cook for 10 to 12 minutes or until sausage is no longer pink. Using a slotted spoon transfer the sausage to a large mixing bowl leaving the grease with the pan.

To the same pan add the ground pork and ground sirloin. Add 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, 2 tablespoons of dried oregano, and 1 tablespoon of dried thyme, stir to combine. Frequently stirring, cook for 12 to 15 minutes or until meat is no longer pink. Turn the heat off.

Using a large slotted spoon, transfer the ground meat to a large platter lined with a paper towel allowing for any excess fat to drain. Transfer the cooked ground meat to the bowl containing the sausage.

The next step is to prepare the *sofrito (vegetable mixture) and purée the Piquillo peppers.
In a food processor add the chopped carrots, diced onions, garlic cloves, and chopped celery. Pulse the vegetables together until finely minced as seen in the picture above. Transfer the sofrito to a bowl. Next, add the Piquillo peppers to the food processor, pulse until the peppers are puréed again as seen in the picture above. Set the bowl aside.

In a large Dutch oven over medium heat add 2 tablespoons of olive oil and 1 tablespoon of fennel seeds, 1 teaspoon of crushed red pepper flakes. Stir and cook for 1 minute allowing the spices to *bloom (to release their essential oils).

Next, add the *sofrito, 2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and tomato paste stir to combine. Cook, stirring frequently allowing the vegetables to release their water and soften around 5 minutes.

At this point add the chicken broth and red wine. Stir and allow the liquids to reduce by half, 3 to 4 minutes. This completes the base for the Bolognese.

Next in the pot goes the cans of tomatoes. Add the whole tomatoes, crushed tomatoes, and the diced fire-roasted tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Add bay leaves (don’t forget to remove the bay leaves when the sauce is done), 1 tablespoon of garlic powder, 1 tablespoon of dried thyme, and the brown sugar. Stir to combine.

Turn the heat down to medium-low, simmer for 30 minutes stirring occasionally. Next, add the browned meat to the sauce, stir to combine. Simmer over low heat for another 2 hours, stirring occasionally. Turn the heat off. Tear fresh basil leaves dropping them into the sauce, stir to combine, cover to keep hot.

In a large stockpot filled with 8 quarts of salted boiling water, drop both packages of the Pappardelle. Cook according to directions on the package,  8 to 10 minutes, or until al dente. Drain really well.

To the bottom of a large, family-style serving bowl add 1 cup of the grated Parmigiano-Reggiano cheese. Add the cooked pasta to the bowl and toss coating all the pasta. Ladle 2 to 3 large ladles full of the Bolognese and toss through. Garnish with fresh basil. Top with more grated Parmigiano-Reggiano cheese. Serve hot.

I like to serve Pappardelle Alla Bolognese family-style.

*Sofrito is generally a Caribbean sauce or Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. In this recipe, it’s the use of carrots, onion, celery, garlic, and Piquillo peppers.

*Bloom is a term used in cooking. Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.

Portobello Mushroom Pizzas

2 Comments »

Homemade Meatloaf

Homemade Meatloaf

Growing up in the ’70s, I remember one of the most traditionally made dinners was meatloaf. My mom had her version #tastethelove, my friends’ moms had their version, and my grandmother had her version. They were all delicious but so very different. I think that’s what makes this dish so common throughout many households but so individually unique. Meatloaf is a blank canvas to use whatever flavor profile you’d like. Traditionally meatloaf was made with ground beef, but that’s not the case anymore, ground pork, chicken, or turkey can be used to make meatloaf today.

My Homemade Meatloaf is a family favorite. Let me show you what goes into my Homemade Meatloaf, starting with the roasted garlic.

Onions

2014-07-13 16.40.54

Photo May 29, 8 05 39 AM

2015-09-28-04-31-32

2020-03-25 06.07.03

2014-07-13 16.41.03

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

thyme (1)

thyme (2)

2014-08-07-12-36-46

Roasted Red Peppers

2014-07-13 16.50.22

2014-07-13 16.55.51

2014-07-06 15.07.32

Olive Oil

Photo May 13, 2 43 19 PM

 

2014-07-13 17.07.29

2014-07-13 17.08.46

2014-07-13 17.39.44

2014-07-13 18.52.31

2014-07-13 18.26.18

2014-07-13 18.31.33

2014-07-13 19.18.45

 

 

 

 

Prep Time: 15 minutes (prep the vegetable while roasting the garlic)
Cook Time:  2 hours 10 minutes
Total Time: 2 hours 10 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, 1 rimmed baking sheet pan, 12-inch sauté pan, 3-quart saucepot

Ingredients:
1-pound lean ground sirloin
2-pounds ground pork
1 bulb of garlic, 4 cloves, roasted, 2 cloves, raw and minced
1 1/2 onions, small dice
3 ribs of celery, small dice
1/4 cup sun-dried tomatoes, chopped fine
1/4 cup roasted Piquillo peppers, small dice
2 large eggs, beaten
2 tablespoon olive oil
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 tablespoon fresh thyme leaves, roughly chopped
2 cups breadcrumbs, Italian-style
1/4 cup half-and-half
4 tablespoons Italian flat-leaf parsley, finely chopped
1 tablespoon dried oregano
4 dashes of Worcestershire sauce
1/4 cup ketchup

Ingredients For Brown Gravy:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoon fresh thyme leaves
2 dashes Worcestershire sauce
1 dash Kitchen Boquet, browning and seasoning sauce
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cups of chicken broth, low sodium

Directions:
Preheat oven to 400-degrees F.
Peel and discard the papery out layer of the garlic bulb, leaving intact the skins of the individual cloves. Using a sharp knife, cut 1/4 to 1/2-inch from the top of the cloves, exposing the individual cloves of garlic.

Set the garlic on top of a piece of foil. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Sprinkle each head with a pinch of Kosher salt and fresh ground pepper.  Wrap the garlic bulbs up in the foil. Place the foil packet on a rimmed baking sheet pan. Bake for 35 to 40 minutes, or until the cloves are lightly browned and feel soft when pressed. Remove from the oven, carefully open the foil packet and set aside to cool.

While garlic is roasting prep all the vegetables.

In the meantime, in a large sauté pan, over medium heat, add olive oil, diced onions, diced celery, chopped sun-dried tomatoes, and minced garlic. As the veggies start to soften, add 1 taablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, crushed red pepper flakes, and freshly chopped thyme leaves, stir to combine. Sauté the vegetables, stirring occasionally, for 7 to 10 minutes. Turn off and remove from the heat to let cool.

Adjust oven temperature to 350-degrees F.

In the large mixing bowl, with the roasted garlic, diced roasted red peppers, and beaten eggs add the Italian-style bread crumbs, half and half, fresh chopped Italian flat leaf parsley, Kosher salt, fresh black pepper, dried oregano, Worcestershire sauce, ketchup, and the cooled vegetable mixture, mix to combine.

Next, it’s time to add the meat to the bowl with all the other ingredients. Using your hands, mix in the meat until it’s all just combined, do not overmix. After everything is combined and all that goodness is mix throughout, form the meatloaf and place it on a baking sheet lined with parchment paper. Form the meatloaf delicately into a pretty looking loaf. Refer to the picture above. There’s no need to do anything else to the meat. The oven will take care of making it look all nice, beautiful, crispy, and brown. Trust me!

While the meatloaf is in the oven make start the Lumpy Mashed Potatoes, Click the link below for the recipe.

I bake for 1 hour 15 minutes to 1 hour and 30 minutes, or until an instant-read thermometer reads 155-degrees F. Transfer the meatloaf to the counter, cover with foil and allow to rest for another 15 minutes. There will be some carry over cooking time.

Directions For Brown Gravy:
In a saucepot on medium heat, melt the butter, add the fresh thyme leaves. Next, the flour and whisk together making sure to get all visible lumps. Add Kosher salt, and fresh ground black pepper. Cook over medium heat for 5 minutes, continuously whisking until mixture turns light brown in color. Turn the heat down to low and slowly add the chicken broth, whisking constantly. Add Kitchen Boquet and Worcestershire sauce. Turn the heat back up to medium. Continue whisking until gravy boils and thickens 3 to 5 minutes.

Lemon Pepper Asparagus 

Lumpy Mash Potatoes

1 Comment »

Baked Cavatappi

 

2014-06-19-14-02-06

I think everyone loves a baked pasta dish. Maybe it’s because it brings us back to a childhood memory, a special event where everybody gathers together to celebrate something special. Whenever I mention the words”taste the love”, it really shows how much love went into the making of my Baked Cavattapi.

Now, there are a few different components to this recipe that doesn’t mean it’s hard to do. You’ll see what I’m saying moving forward. The great news is that this dish can be made in advance, or even frozen when stored properly.

2019-07-26-13.13.57-1

2016-01-07-14-51-45

2014-12-08-15-52-39

Olive Oil

Image

Fennel

2020-04-29 18.22.36

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Sweet Basil (2)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)

2014-06-19-10-43-32

Image

Image

Roasted Red Peppers

Piquillo Peppers (2)

Piquillo Peppers (1)

2015-11-27-08-58-18

Red Onion

Image

2018-06-20-14.23.22-1

2016-01-07-15-18-16

photo jul 20, 4 39 14 pm

Image

2016-10-21 13.26.50

2018-05-16 15.14.06

Image

Are you feeling this? The whole house is smelling like my grandmother’s kitchen.

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)

Image

Image

Mascarpone Cheese

2018-04-26-15.43.09

2018-08-20-15.48.17

2016-05-01-17-06-24

2016-05-01-17-11-41

Image

Image

Image

Image

Image

Image

Image

Image

 

 

 

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Yields: 8 to 10 servings
Equipment: 9 x 13 baking dish, deep-sided 12-inch frying pan, 6-quart Dutch oven with lid, large mixing bowl, mini food processor, 6-quart stockpot

Ingredients For The Meat:
2 pounds ground pork
1 pound (5 links) sweet Italian sausage, casings removed
2 tablespoons olive oil
1 tablespoon whole fennel seeds
2 tablespoons garlic, minced
2 tablespoons dried oregano
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients For the Tomato Sauce:
3 tablespoons olive oil
1 (12-ounce) jar roasted Piquillo peppers, puréed
1 (28-ounce) can San Marzano tomatoes
1 (28-ounce) can crushed tomatoes
1 red onion, finely diced
2 tablespoon garlic, minced
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
1 tablespoon dried oregano
1tablespoon light brown sugar
1/2 cup chicken stock, unsalted
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1/4 cup of fresh basil, julienned
Italian flat-leaf parsley for garnish

Ingredients For Pasta:
1 1/2 pounds of Cavatappi (1 1/2 boxes)
1 (8-ounce) container mascarpone cheese, room temperature
2 (15-ounce) containers Ricotta cheese, room temperature
1 1/2 cups Mozzarella, freshly grated, reserve 1/2 cup
1/2 cup Parmigiano-Reggiano cheese, freshly grated, reserve 1/4 cup
4 tablespoons of Italian flat-leaf parsley, roughly chopped, reserve 2 tablespoons for the top
1 stick of unsalted butter, reserve half to *dot the top and half to grease the baking dish

Directions For Meat-Filled Tomato Sauce:
Preheat oven to 350-degrees F.
In a 12-inch deep sautépan, on medium-high heat, add of olive oil and whole fennel seeds cook until fragrant, 1 to 2 minutes. To the pan add both the ground pork and sweet Italian sausage. Using a wooden spoon break up all the meat. Add the minced garlic, dried oregano, Kosher salt, freshly ground black pepper, and Italian flat-leaf parsley.

Sauté until the meat is completely browned, around 10 minutes Using a slotted spoon to strain off any excess grease, transfer the browned meat from the pan to a large mixing bowl, set aside.

In a mini food processor, add roasted red peppers, in batches if need be, process until all the peppers are puréed and have a crushed tomato-like consistency. Transfer the processed peppers to a small bowl and set aside.

Preheat a  Dutch oven, on medium heat, add the olive oil. Next, add the diced red onions, Kosher salt, black pepper, crushed red pepper flakes, minced garlic, dried oregano, dried rosemary, tomato paste, and light brown sugar. Cook for 2 to 3 minutes or until the onions are soft and translucent and the spices are fragrant. Add the chicken stock. Simmer to reduce the stock by half. Finally, add both cans of tomatoes, breaking up the San Marzano whole tomatoes with the back of a wooden spoon.

Simmer the sauce on low heat for around 25 minutes. Add the browned meat to the sauce and allow to cook together for 1 hour more. Remove from the heat and add fresh basil, stir to combine.

While the sauce is simmering start the pasta.

Note: Undercook the pasta by 3 minutes according to the directions on the box. Pasta will continue to cook in the oven.

In a large stockpot of boiling salted water add the pasta, stirring occasionally. Undercook the pasta by 3 minutes, then drain. Using the same pot add back in the drained cooked pasta, Mascarpone cheese, Ricotta cheese, Mozzarella cheese, Parmigiano-Reggiano cheese, 1 1/2 ladles of the meat sauce, and chopped Italian parsley. Mix to combine.

First, butter the baking dish. To assemble, add 1 ladle of the meat sauce to the bottom of the baking dish. Move the sauce around so it covers the bottom of the dish. Add a layer using half the pasta mixture. Top with half of the reserved Mozzarella and Parmigiano-Reggiano cheeses. Next, add half the meat sauce mixture spreading the sauce evenly over the top of the pasta. Repeat the process ending with the meat sauce on top.

For the top of the dish, sprinkle the remaining Mozzarella and Parmigiano-Reggiano cheeses evenly all over the top. *Dot the top of the dish with small pieces of unsalted butter.

Tip: Before covering the dish, spray the underside of the foil with non-stick cooking spray so the aluminum cover will release without taking your cheese with it.

Bake covered for 40 minutes, then uncover and bake for another 10 to 15 minutes.

Let rest for 20 minutes before cutting. Garnish with Italian flat-leaf parsley. There you have it my Baked Cavatappi.

Serve hot.

*Dot: to scatter bits of butter over food. Refer to the picture above.

2 Comments »

%d bloggers like this: