Spaghetti and Meatballs All'Amatriciana

For our annual "Mr. & Mrs. E." Christmas dinner, we decided to do something a little bit different this year as we wanted to make sure of the ingredients we had on hand in our home since we will be away for the holidays. Luckily, we still had one final batch of frozen tomatoes leftover from our summer garden. Therefore we decided to forgo the usual Christmas dinner of scallops, bacon, mashed potatoes and chocolate mousse in exchange for homemade pasta and sauce with cookies from our cookie exchange! I made traditional egg fettuccine (I like my noodles thick!) and Mr. E. spent 3 hours slaving away in the kitchen making these delicious meatballs and sauce.... it was worth the extra time! If 3 hours sounds daunting, you could easily spread out the work load by making the meatballs one night and the sauce the following evening. Enjoy!


Spaghetti and Meatballs All'Amatriciana

Ingredients
Meatballs
* 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
* 2 large garlic cloves, peeled
* 2 pounds ground beef (15% fat)
* 2/3 cup chopped drained roasted red peppers from jar
* 2/3 cup panko (Japanese breadcrumbs)
* 2 large eggs
* 1/2 cup coarsely grated onion
* 1/2 cup freshly grated Parmesan cheese
* 1 tablespoon minced fresh marjoram
* 2 teaspoons dried crushed red pepper
* 1/2 teaspoon coarse kosher salt
* 1/2 teaspoon freshly ground black pepper

Sauce

* 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
* 2 large garlic cloves, peeled
* 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
* 1 tablespoon (or more) extra-virgin olive oil
* 3 cups finely chopped onions
* 1 1/2 teaspoons dried crushed red pepper
* 2 cups dry white wine
* 1 tablespoon minced fresh marjoram

Pasta

* 1 1/2 pounds spaghetti
* 2 to 3 tablespoons extra-virgin olive oil
* 1 1/2 tablespoons minced fresh marjoram
* Freshly grated Parmesan cheese

Preparation
MEATBALLS

*Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

*Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

sauce

*Puree tomatoes with juice and garlic in batches in blender until smooth.

*Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

*Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

*Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.

*Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

PASTA

* Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

Bon Appetit Magazine, January 2010.

Focaccia

I think focaccia can make any sandwich taste delicious. When Mr. E. and I were in Italy this summer we ever had pizza (not very similar to American pizza) that was made on focaccia bread.. delicious! Focaccia topped with pesto... Focaccia topped with sliced tomatoes and fresh mozzarella! Yum... so when I received the new cookbook I mentioned in my last blog post, I was happy to read how easy focaccia is to make at home. There is also a recipe for focaccia dulce that I may attempt in the coming weeks...

Focaccia

Ingredients:
peeled Yukon gold potato cut into 1 inch chunks (about 1 cup)
2.5 cups water (55-65 degrees F)
4.5 cups Bread flour
2.5 tsp instant or active dry yeast
1 tsp sugar
1.5 tsp salt
1/4 cup EVOO or grapeseed oil (you can find this at a Wegmans, World Market and sometimes TJ Maxx)

1. Cook the potato until the chunks fall apart when pierced with a fork or knife (I cooked it in the microwave for 7 minutes)

2. Use a food processor to puree the potatoes and water until smooth. Bring the water and potato mixture to 120 degrees (once again, in the microwave for about 1.5 minutes).

3. In a large bowl, stir together the flour, yeast, sugar and half the salt. Add the potato puree and using a wooden spoon or your hands, mix until you have a wet stick dough, about 1-2 minutes. Cover the bowland let sit at room temperature until the dough is tripled in size, 2-3 hours.

4. Lightly oil a 13 x 18 inch rimmed baking sheet. Use a bowl scraper or rubber spatula to scrape the dough onto the baking pan, it will still be loose and sticky so if put some EVOO on your hands to keep from sticking. Gently pull the dough and stretch it across the surface of the pan, then oil your hands and press the dough evenly out to the edges. Drizzle with 3 T of the oil and sprinkle with the remaining salt. Use your fingertips to create dimples all over the surface of the dough. Let the dough rise in a warm draft-free spot until it has risen just over the edges of the pan, about 45 minutes to an hour.

5. 30 minutes before the end of the second rise, preheat the oven to 400 degree with a rack in the center.

6. Gently place the focaccia in the oven on the center rack (the risen dough is delicate; a bump going into the oven could collapse it) and back for 30-45 minutes until the top is evenly golden brown. Transfer the pan to a rack to cool and give it at least a few minutes before slicing and serving warm or at room temperature.

I ended up making a sandwich with fresh avocado and bacon on the focaccia... delicious!

Basic No Knead Bread

One of my goals for the New Year is to learn to make my own bread. In our small town, the local grocery store has the best bread but unfortunately it is brought in from San Francisco and it is quite pricey. We LOVE the sourdough bread in particular. However, I would like to learn to make all kinds of bread at home without a bread machine. I would also like to grow my own starter (which will continuously be fed) so that I have a constant supply in the refrigerator for sourdough bread! To begin... Mr. E's grandmother gave me the cookbook "My Bread" by Jim Lahey. This week I made my first batch and it was delicious!

Ingredients:
3 c. bread flour
1.25 tsp table salt
1/4 tsp instant or actie dry yeast
1 1/3 c. cool water (55 to 65 degrees F)
cornmeal or flour for dusting

1. In a medium bowl, stir together the four, salt, and yeast. Add the water and usin your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure its really sticky to the touch, if its not, add water 1 T at a time. Cover the bowl with a plate, tea towel or plastic wrap and let sit at room temperature for 12-18 hours and dough is doubled in size.

2. When the first fermentation is complete, generously dust a work surface with flour. Use a spatula to scrape the dough onto the work surface in one piece. When you begin to pull the dough away from the bowl it will cling in long, thin strands and it will be quite loose and sticky-do not add more flour. Use lightly floured hands to lift the edges of the dough in towards the center. Nudge and tuck the edges of the dough to make it round.

3. Place a linen tea towel on your work surface and generously dust the cloth with wheat bran, cornmeal or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm draft free spot for 2 hours until the dough is almost doubled. The dough is ready when it is almost doubled. It you gently poke it with your finger and make an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for 15 more minutes.

4. 30 minutes before the end of the second rise, preheat the oven to 475 degrees with a rack in the lower third position and place a covered 4.5 t0 5.5 qaurt heavy pot (Le Creuset works great!) in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the towel and lightly dust the dough with flour, lift up the dough and quickly but gently invert it into the pot, seam side up. Cover the pot and bake for 30 minutes.

6. Remove the lid and continue baking until the bread is a deep, chestnut brown but no burnt, around 15-30 minutes. Carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes about an hour.

MMMM, enjoy! We savored this bread in the form of a cuban sandwich with homemade aioli, roasted pork, ham, and gruyere cheese!

Lahey, Jim & Flaste, Rick (2009). My Bread: The Revolutionary No-Work, No-Knead Method.

Brown Sugar Pecan Sticky Buns and Streusal Topped Chocolate Cranberry Bread

The sticky buns combine my dad's two favorite ingredients... sticky caramel and pecans! We will definitely be making these for our breakfast on Christmas morning... I was not as fond of the Cranberry Bread because it did not rise as I had hoped... But one of my friends here in town sampled it when it was fresh and offered positive praise so perhaps I will have to try again.

The sweets were created using one spiced dough recipe which I then divided in half (also dividing the two bread recipes in half) in order to make both breads on the same morning. If you like sticky rolls, you will LOVE these and they are actually a lot easier to make than the length of the recipe would indicate.


Spiced Sweet Dough
Use this recipe to make either Brown Sugar-Pecan Sticky Buns or Streusel-Topped Chocolate-Cranberry Bread. Or double it and make both.
makes enough dough for 30 sticky buns or 2 streusel-topped chocolate-cranberry breads.

Recipe by Dorie Greenspan
December 2009
Ingredients

* 1 cup warm whole milk (105°F to 115°F) {I used 2%}
* 2 envelopes active dry yeast
* 1/4 teaspoon plus 2/3 cup sugar
* 1 1/2 teaspoons finely grated orange peel
* 3 3/4 cups all purpose flour
* 2 teaspoons ground cinnamon
* 1 1/4 teaspoons salt
* 1 teaspoon ground ginger
* 1 large egg
* 1 large egg yolk
* 1/2 cup (1 stick) unsalted butter, room temperature

Preparation
*Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
*Mix remaining 2/3 cup sugar and orange peel in medium bowl.
*Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
*Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
*Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns or Cranberry Bread.

Brown Sugar-Pecan Sticky Buns


Ingredients
topping

* 1 1/2 cups (packed) golden brown sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, diced
* 3/4 cup honey
* 3 cups pecan halves

filling

* 1/2 cup sugar
* 6 tablespoons golden brown sugar
* 1 tablespoon ground cinnamon
* Spiced Sweet Dough (click for recipe)
* 4 tablespoons (1/2 stick) unsalted butter, warm room temperature

Preparation
topping

*Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.

filling

*Whisk both sugars and cinnamon in small bowl.
*Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
*Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.

Streusel-Topped Chocolate-Cranberry Bread

Ingredients
bread

* 2 3 1/2-ounce bars bittersweet chocolate, coarsely chopped
* 1 1/3 cups dried sweetened cranberries (about 5 ounces)
* 4 tablespoons sugar
* Spiced Sweet Dough (click for recipe)

streusel

* 1/4 cup all purpose flour
* 3 tablespoons finely chopped nuts (such as pecans, walnuts, or blanched almonds)
* 3 tablespoons sugar
* Pinch of salt
* 2 tablespoons (1/4 stick) unsalted butter, room temperature
* 1 egg, beaten to blend (for glaze)

Preparation
bread

*Mix chocolate, cranberries, and sugar in medium bowl. Place Spiced Sweet Dough in large bowl. Sprinkle chocolate mixture over dough and knead just until incorporated. Transfer dough to large buttered bowl. Cover with plastic wrap and let dough rise at room temperature until almost doubled in volume, 2 1/2 to 2 3/4 hours. Punch dough down; cover with plastic wrap and refrigerate overnight.
*Butter two 9x5x2 3/4-inch metal loaf pans. Turn cold dough out onto work surface. Divide dough in half. Using hands, form dough into 2 compact logs, each about 9 inches long. Place dough logs in prepared loaf pans. Cover pans with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, 3 to 3 1/4 hours (dough will not fill pans completely).

streusel

*Mix flour, nuts, sugar, and salt in medium bowl. Add butter and rub in with fingertips until mixture forms some small and some coarse crumbs. Cover and chill while bread is rising.
*Position rack in center of oven and preheat to 375°F. Brush tops of risen bread loaves with egg glaze. Sprinkle streusel evenly over top of each loaf, dividing equally and pressing gently to adhere. Bake breads until top crust is deep brown and tester inserted into center of each loaf comes out clean, tenting with foil if top is browning too quickly, about 45 minutes. Remove from oven; let loaves rest in pans 5 minutes. Using small knife, cut around pan sides to loosen breads. Using spatula as aid, ease breads out of pans. Place breads, streusel side up, on rack and cool completely. DO AHEAD Can be made 2 weeks ahead. Wrap in foil, enclose in resealable plastic bag, and freeze. Unwrap and thaw at room temperature.

Butternut Squash Risotto

My mom and I first made this recipe together when she and my father were living in Tucson, AZ while he was on sabbatical a few years back... I don't think my dad is the biggest fan of squash so the two of us were able to enjoy this yummy, yet healthy meal and I still enjoying make it each fall and winter. This time I made a double batch for my cooking co-op here in town. If you are interesting in learning more about that group, pleas check out the blog at http://fearlessfoodies.blogspot.com/

Butternut Squash Risotto (makes 4-6 servings)

Ingredients:
2 c. chicken broth
3 c. water
2-3 T EVOO
1/4 c finely chopped onion
1 c. Arborio rice
1 c. freshly grated Parmesan
3 C. shredded butternut squash (uncooked)
1/2 c. dry white wine
salt and pepper to taste

To Do:
1. Heat broth and water to slow simmer.
2. In a separate pan, heat EVOO, add onion and cook until translucent, about 5 minutes. The add squash and cook over medium heat, stirring frequently until lightly browned, about 15 minutes.
3. Add rice and cook 1 minute, stirring constantly.
4. Add wine and cook until liquid is absorbed. Continued in 1/2 c. increments until all liquid is absorbed and rice is tender (about 25 minutes).
5. Stir in parmesan and season with salt and pepper.

Adapted (by me!) from a Williams-Sonoma cookbook

Pumpkin Gnocchi with Mushrooms

Lately, I have been craving all things pumpkin... typical for this time of year right? So when I caught an episode of Martha Stewart during my final week of fall travel... AND she was making a pumpkin entree, I knew I had hit the jackpot.
Mr. E and I had this for dinner on Saturday night along with an argula salad with toasted pumpkin seeds (from the whole pumpkin I baked for the pumpkin gnocchi) and it was delicious... and luckily we have leftovers!

Ingredients

(Serves 4)

* 1 small sugar pumpkin (2 pounds), stem removed, halved lengthwise, and seeded
* 2 cups flour, plus more for work surface (I ended up using about 3 cups total)
* Coarse salt and freshly ground black pepper
* 1 teaspoon nutmeg, plus more for serving
* 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
* 1/2 cup (1 stick) unsalted butter
* 2 shallots, finely chopped
* 20 medium chanterelle mushrooms, trimmed or regular white button mushrooms
* 8 fresh sage leaves or 1 Tablespoon dried sage
* 1 cup homemade or store-bought low-sodium chicken or vegetable stock
* 1 cup half and half
* 2 T cornstarch

Directions

1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.

2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.

3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.

4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.

5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper and add cornstarch slowly until sauce begins to thicken.

6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.

From The Martha Stewart Show, November 2008 but altered by Mrs. E, October 2009 (Having made this once as a lower fat version from what Martha proposed, I think I could make it again but even lower fat--use 2% milk and only 1/2 cup of butter to saute the shallots and mushrooms)

Molly's Pumpkin Crunch

A few weekends ago Mr. E. and I participated in our first progressive dinner (i.e. there are five courses and each one is served at a different house) and it was a success! Our course for the evening was the dessert--probably my favorite part of the meal. The theme was "Autumn" and we went with a pumpkin dessert with a kick. It was a big hit!

Molly's Pumpkin Crunch

Ingredients:
24 oz can pureed pumpkin
1 12 oz. can evaporated milk
1 box yellow cake mix
3 eggs
1 stick melted butter
1.5 cups sugar
4 tsp pumpkin pie spice (3 tsp cinnamon, 1 tsp nutmeg)
1/2 tsp salt
1 cup chopped pecans
1 cup heavy whipping cream
1 T powdered sugar
1 T vanilla

To Do:
1. Preheat oven to 350 and grease bottom of 9x13 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt and pour into pan.
3. Sprinkle dry cake mix evenly over pumpkin mixture and top with pecans and the melted butter.
4.Bake for 50-55 minutes or until golden. Cool completely in refrigerator.
5. Mix up homemade whipped cream--combine the heavy cream, vanilla and powdered sugar and beat until thick whipped cream like consistency. Do not overmix or it will turn into butter.
6. Serve each piece with a generous dollop of whipped cream!