Pasta with Vodka Sauce and Sausage

Tired of Turkey yet?

I’m done; I finished the turkey last night with a turkey pot pie, yep I’ve made turkey calzones, turkey soup, and turkey tetrazzini, I’m ready to move on with some meat. I chose this recipe for tonight because I wanted something very simple but hearty and delicious. Originally I created this recipe as a pizza sauce “Pizza ala Vodka” with slices of prosciutto and a blend of Italian cheeses and crushed red pepper flakes and fresh basil.

Giorgio Celmo

Ingredients

1/2 pound spaghetti (1/2 box)
1 tablespoon olive oil
1/2 pound Italian sausage, remove the casing and crumbled
1/2 cup chopped yellow onions
1/2 teaspoon salt
Pinch crushed red pepper flakes
2 teaspoons minced garlic
12 Oz Whole imported plum tomatoes crushed
3 tablespoons vodka
2 tablespoons heavy cream
1 to 2 tablespoons chiffonade of fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish
Sprig fresh basil, for garnish

Directions

Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.

Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.

Tiramisu

Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, and alternated layers of chocolate and egg custard.

Layered cakes have been around for a long time. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. The great invention of combining together coffee, mascarpone cheese, savoiardi cookies and chocolate: This is the true innovation in Tiramisu.  I have tried to trace the origins of this desert, I believe it started somewhere in the 80’s. I gave up I decided to eat it and rejoice instead

Tiramisu

Giorgio Celmo

Things You’ll Need

Espresso Maker (steam or pump)
Mixer
Two mixing bowls
Shallow flat bottomed dish, 8x12 or 9x13 Glass/Pyrex 
Small strainer/screen/sifter or salt shaker
Measuring cups & spoons
Spatula

Ingredients:

1 Lb Mascarpone cheese
6 pasteurized eggs ( you can use raw eggs but risk  salmonella )

1/3 Tsp. Vanilla (real stuff)
2 packages savoiardi lady fingers “ Found in Italian shops”
3 Tablespoons sugar
2 shots (2 oz) Cognac or Brandy
12-14 Oz. Espresso “Please use Italian Brand”

4 Tbs. powdered unsweetened cocoa.

2 ½ Oz Bittersweet Choco;ate shavings

Directions

Bring all ingredients to room temperature.

Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and bring to room temperature.

At this point you've decided to use coffee instead of espresso, Drink the coffee you made. Then make espresso.  

Separate egg yolks and whites.

In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone, vanilla and 1 shot of cognac and mix until blended.  Leave this mixture in the bowl.

In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.

Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.

Dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi,  lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.

Putting it all Together

Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess.

Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about half to  3/8in. thick.

Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee.

Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use the remaining mascarpone mix. The layer should be about half to. 3/8in. thick.

Use a sift  or a salt shaker Scoop a tablespoon of cocoa into a small sieve or shaker. Hold over the tiramisu and tap on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.

Lastly top with shaved chocolate

Keep refrigerated, some recipes call for consuming within 24 hours of making, I have kept this a few days and it has held up well.

Eliminate unpopped popcorn

Don't you just hate the kernels of popcorn that are left at the bottom of the bowl? Eliminate the popcorn duds by keeping your unpopped supply in the freezer




From: Manage Your Life

Bone-in Pork Loin Roast

Giorgio Celmo
Bone-in pork loin roast is a delicious inexpensive alternative to prime rib. I have made this dish for Christmas day, feeding a crowed for less with this beautiful and flavorful meat dish. The trick to creating the perfect roast is temperature and resting time. With bone in meat it takes longer to get the meat to the proper temperature because of the bone, once the proper temperature is reached and the roast is removed from the oven, the meat will increase in temperature because of the bone and continue cooking. What you put on the meat is up to you, a dry rub, a marinate or poking holes and stuffing herbs inside. I’m using two for this recipe, poking holes and a wet rub.

Ingredients

5-6 Lb. Bone-in pork loin roast (should be about 8 bones) Make sure  chine bone is removed for easy cutting.

Fennell seeds ground

Fresh rosemary

6 Cloves garlic

For the wet rub

5 Cloves garlic

1 Teaspoon coarse sea salt

2 Teaspoons fresh rosemary chopped fine

2 Teaspoons black pepper

1 ½ Tablespoons Olive oil

Directions

The night before; Mash the garlic and salt together using a mortar and pestle or heavy spatula until a paste is formed.  Add the herbs, pepper and olive oil and continue to mash until well combined.  Rub the roast all over with the garlic-herb paste and return to the fridge and allow marinading up to 24 hours until ready to roast.

Preheat oven to 450 degrees

Day of roasting: Cut several slits into meaty side of roast, as many as 24, three slits per row. Insert a small piece of garlic, fennel seeds and rosemary. Place in a shallow roasting pan and roast, Start checking roast after 60 minutes with an instant read thermometer frequently until thermometer reads 135 degrees avoiding bones.

Remove from oven and allow roast to rest for 20-30 minutes covered internal tempature will increase to 155-160 degrees, cut and serve

Candied Sweet Potatoes and Apples

 

Giorgio Celmo

I love candied sweet potatoes; I make them every year for thanksgiving. My sister goes to South Carolina in the fall to her condo in Myrtle Beach and she always brings back sweet potatoes. We always have leftovers so we eat them the next day for leftovers but I tend to make a lot, we'll  have some left so I made this recipe to finish them off in style.

Ingredients

1Lb. Cooked candied sweet potatoes

1 Large red apple cored and cut into 12 wedges

1/3 Cup Brown sugar

1 Tablespoon Butter

1Tablespoon Water

Dash ground cloves

1/4 cup chopped pecans or walnuts, toasted

Directions

1.     Core the unpeeled apple and cut into 12 wedges. In a greased, two-quart casserole combine candied potato slices with juices and apple wedges.

2.    In a small saucepan bring the brown sugar, water butter, and cloves to boiling. Drizzle the mixture evenly over potatoes and apples.

3.    Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until potatoes and apples are glazed, stirring twice. Sprinkle potatoes and apples with toasted pecans or walnuts. Makes 4 servings.

Turkey Spinach Calzone

If you want to be authentic, you can find on this website the recipes for basic pizza sauce and pizza dough. You can also replace the turkey with Italian sausage and peppers. Find the recipes on this web site follow direction for preparing the sausage and peppers, replace the turkey and finish following this recipe.

Note: Make sure to drain the sausage mixture of excess liquids

Giorgio Celmo

Ingredients

1 pounds turkey, breast (cooked)

2 1/2 cup(s) spinach

1 1/2 cup(s) cheese, shredded Italian blend

1/2 cup(s) pizza sauce

pizza sauce

2 package(s) pizza dough, refrigerated

Milk, low fat or fat-free

Cheese, Parmesan

Preparation

1. Preheat oven to 375°F; in a large bowl, combine turkey, spinach, pizza cheese, and the 1/2 cup pizza sauce. On a lightly floured surface, roll out 1 package of the pizza dough; make a 12-inch square. Cut into four 6-inch squares.

2. Place about 2/3 cup of the turkey mixture onto half of each square, spreading to within about 1/2 inch of edge. Moisten edges of dough with water and fold over, forming a triangle or rectangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk. Place on baking sheet. Repeat with remaining dough and turkey mixture.

3. If desired, sprinkle tops of calzones with grated Parmesan cheese. Bake about 18 minutes or until golden.  Serve imminently

If you choose to freeze some for a later date follow these simple instructions.

Transfer calzones to wire rack; cool. Transfer calzones to an ungreased baking sheet. Cover loosely and freeze until firm. Put into resalable freezer bags or airtight freezer containers. Seal, label, and freeze for up to 3 months.

To serve, thaw calzones overnight in the refrigerator. Preheat oven to 350°F. Lightly grease a baking sheet. Un wrap calzones and place on prepared baking sheet. Bake calzones, uncovered, for 12 to 15 minutes or until heated through. If desired, serve with warmed pizza sauce.

Turkey Tetrazzini

Luisa Tetrazzini

1871-1940

Luisa is thought to be eponymous of the popular American dish Turkey Tetrazzini, which allegedly originated in San Francisco, where she resided for years. I have made this dish in various foams for years, mainly with chicken. I used my chicken recipe with a little modification to this dish, hope you can use up some leftovers.

Turkey Tetrazzini

Giorgio Celmo

Ingredients

1/2 pound uncooked spaghetti

1/4 cup finely chopped onion

1 garlic clove, minced

1 tablespoon butter

3 tablespoons cornstarch

1 can (14-1/2 ounces) Chicken Broth

1 can (12 ounces) evaporated milk

2-1/2 cups cubed cooked turkey breast

1 can (4 ounces) mushroom stems and pieces, drained

1/2 teaspoon seasoned salt(like Lawry’s)

Dash pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon paprika

Directions

Cook spaghetti according to package directions; drain.

In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.

Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.

 

Jalapeño Artichoke Dip

Giorgio Celmo

Ingredients

1 6-1/2 oz  (182 grm). Can marinated artichoke hearts

1/2 cup (125 ml) mayonnaise

1/2 cup (125 ml) sour cream

1 cup (225 ml) grated parmesan cheese (fresh is best)

1 small can of jalapeno pepper or green chilies, chopped

Directions

Drain artichoke hearts and chop.

Mix together with remaining ingredients.

Bake for 30 minutes at 350 degrees (175 C.).

Mix and serve warm.

This is so simple and delicious, one of my favorite appetizer I've ever had to translate for my wife’s family in Mexico.

Try this with pieces of baguettes or tortilla chips

Pork Chops & Scalloped Potatoes

I remember as a kid eating pork chops and scalloped potatoes, just that everything was served from one baking dish piping hot. Oh sure we had vegetables and some kind of crusty bread, but the potatoes were always so delicious with some of the juices from the pork chops seeping into the potatoes, giving it a little greasy juicy taste. I have had the honor of sorting through 1000’s of my Mothers recipes, some from old newspapers and magazines; others written on lined 3x5 cards and others on scraps of old advertisings that only printed on one side. This recipe I ran across on a 3x5 card is for pork chops & scalloped potatoes. There are no exacting amounts so I will have to translate it. Some pork chops and some potatoes won’t do, so here is my take on my Mothers recipe without any changes.

Pork Chops & Scalloped Potatoes

Anna L. Celmo

Ingredients

4-6 Bone in pork chops

4-6 potatoes depending on size

1 Cup flour

1 Cup milk

Salt & Pepper for seasoning

Fresh parsley

Directions

Pre Heat oven to 350 degrees

Peel potatoes, using a sharp knife cut potatoes into thin slices. In a greased casserole dish arrange a layer of potatoes, sprinkle with a thin layer of flour and salt and pepper. Repeat until all potatoes are used. Pour milk over potatoes distribute evenly and can be seen through top layer, place in oven and bake.

Meanwhile flour a cutting board, add salt and pepper to taste and dredge pork chops through flour mixture. Heat a skillet with 2 tablespoons of olive oil over medium high heat. Fry chops to just brown on each side, remove from skillet and add to the top of the scalloped potatoes, spoon a little drippings on top of the chops, continue to bake an additional 35 minutes.

Sprinkle with a little fresh parsley

Now if you try this dish and it seems a little bland, add some cheese using it sparingly. I have used grated parmesan cheese. Sprinkle modest amount between the layers of potatoes and a little on top of the chops.

Experiment with this dish making it your own family favorite.

Breakfast Cocoa

Giorgio Celmo

This Recipe is from a 1940’s Better Homes and Garden cook book with amendments by me.

Ingredients

6 Tablespoons cocoa

6 Tablespoons Sugar

1 Teaspoon salt

1/3 Cup water

3 ½ Cups milk

1 Teaspoon vanilla

1 Teaspoon cinnamon  

Directions

Mix coca sugar water in a 2 quart saucepan and cook 3 minutes. Add milk and heat to nearly boiling but do not boil, just before serving add vanilla and cinnamon.

Makes 4 servings

Chicken Florentine Style

Giorgio Celmo

Serves: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons shallots, sliced
• 1 tablespoon chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream 1 tablespoon chopped fresh Italian parsley
• 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Directions

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Football Weekend "ITALIAN SAUSAGE EN CROUTE"

Giorgio Celmo

This is a simple easy hor d’ oeuvre to make. I make this with sweet Italian sausage, you can use whatever you like.

Ingredients

6 Links Sweet Italian sausages

1 Sheet store bought puff pastry

2 Eggs plus Two tablespoons water

2-4 tablespoons Fennell

Flour

Directions

1. Pre Heat broiler and cook sausage to until half done. Set aside to cool.

2. Mix eggs and water, beat to make a egg wash.

3. Flour a work surface and roll out pastry dough

4. Take pre cooked sausage and roll sausage in precut dough, seal ends and center

5. With a pastry or BBQ brush, brush dough with wash. Sprinkle with fennel seeds. Place on a lightly greased sheet pan.

6. Bake in a preheated oven at 400 degrees for 10-15 minutes until golden brown.

7. Slice into bite size pieces.

Makes 24  bite size  pieces.

RISOTTO WITH PARMESAN

Giorgio Celmo

5 cups (about) canned low-salt chicken broth

4 tablespoons (1/2 stick) butter

1 1/2 cups finely chopped onion

1 1/2 cups arborio rice

1 cup grated Parmesan cheese

2 tablespoons chopped fresh Italian parsley

Shaved Parmesan cheese

Bring broth to boil in medium saucepan. Reduce heat to low; cover

saucepan.

Melt 2 tablespoons butter in heavy medium saucepan over medium-low

heat. Add onion; sauté until very tender but not brown, about 15

minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2

cups warm broth. Boil gently until broth is absorbed, stirring frequently.

Add another 1 cup broth; stir until broth is absorbed. Add remaining 2

1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before

adding more and stirring frequently until rice is tender and mixture is

creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated

cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with

parsley and shaved Parmesan.

Makes 4 First-Course or 6 Side-Dish Servings

Escarole and Beans

Giorgio Celmo

This is one of the first dishes my Nona taught me to make. Its cheep easy to make, and very delicious. It goes equally well with fish or roasted meat main dishes.

It’s also excellent reheated the next day or even better the day after.

Ingredients

1 cup chicken stock, I use chicken base, or chicken stock in a can.

1 large head of escarole washed and cleaned well, cut into 1 inch pieces

3-tablespoon olive oil, I use pomice because it works better at a higher heat.

2 cloves Garlic finely chopped use descent size not any wimpy ones.

1 16oz can cannelloni beans

6 basil leaves julienned, no stems

Pinch of crushed red pepper flakes

½ cup Parmesan cheese

Directions

Place the escarole and chicken stock into a large pot, over medium heat bring to a boil, and simmer for one hour. No lid required, stir as needed.

Heat the olive oil in a non-stick fry pan over medium heat. Add the garlic and heat until lightly browned. Add the beans with their juices, bring to a boil and cook for about 4 minutes. Add the mixture to the escarole; add the basil and let simmer for

about 20 minutes. Stir occasionally with a wooden spoon. It should have a soupy

consistency. Finish the dish by adding the pepper flakes. Ladle into bowls and serve with a good crusty Italian bread, and the Parmesan cheese sprinkled on top.

BROILED POLENTA with TOMATO SAUCE

BROILED POLENTA with TOMATO SAUCE

Giorgio Celmo

Ingredients

1 recipe basic polenta (recipe follows), kept warm

1/4 pound Fontina cheese, preferable Italian, grated (about 1 cup)

2 tablespoons olive oil plus additional for brushing

1 large onion

1 garlic clove, chopped

1 28- to 32-ounce can imported Italian whole tomatoes including juice

1 tablespoon chopped fresh parsley leaves

Directions

In a bowl; stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl and cool. Polenta may be made 2 days ahead and chilled, covered.

In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, “crush by hand” to break up and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.

Preheat broiler.

Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.

Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.

Arrange polenta on a platter and spoon sauce over it.

Accompaniment: freshly grated Parmesan

BASIC POLENTA

Ingredients

4 cups water

1 teaspoon salt

1 cup Polenta or instant polenta

Directions

In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lump less texture and fragrant flavor. I believe pre cooked produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

Serves 4 as a main course

Classic Ragu Bolognese

Classic Ragu Bolognese

Giorgio Celmo

½ Lb. Well trimmed pork, cut into large chunks, or sweet Italian sausage

½ Lb. Lean stewing veal

½ Lb. Beef chuck or shoulder cut into large pieces

1 Medium onion finely chopped

1 Carrot coarse chop

1 Celery stalk coarse chop

2 Tbs. Extra virgin olive oil

½ Cup heavy red wine

2- 28 Ounce peeled plum tomatoes (not drained)

1 ½ Teaspoons sea salt

Big pinch hot pepper flakes

In a heavy 4-5 quart pot combine Meats (if using sausage it goes in later)

onion, celery, carrot and olive oil. Place over medium high and sear the meat,

It will immediately exude juices. Keep cooking, stirring frequently until the meat juices have evaporated and the meat and onions have browned, at least 10 minutes.

Add the wine and continue to cook stirring frequently, until the wine evaporates and the meat mixture becomes much darker.

Pass the tomatoes through a food mill directly into the pot if you like and stir them into the meat. If using sausage add it now ;( remove casings and break into chunks) add salt

And crushed pepper stir again. Simmer gently for 21/2 to 3 hours stirring every 15 minutes or so. After about a hour, before stirring, skim off any fat on the surface, leaving a few tablespoons, a little fat makes taste better, also if you remember push the sauce down the sides before stirring. When done the Ragu will have a dark color and a thick consistency.

Let the sauce cook slightly, but strain or pick out the meats while its still warm. Check for salt and pepper.

Serve the sauce very hot on pasta or on other dishes as indicated. The meat can also be served as a separate course, or on another day. Both the sauce and the meat can be refrigerated separately for up to a week, and much longer in the freezer.  

This Bolognese is a hearty, wonderful meaty flavored sauce. I make this sauce on Sunday when I have time and attention to do this dish right. I often replace the veal with some type of beef bones with some meat on them; such as short ribs or neck bones. They add a deeper flavor to the sauce.