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August 19th, 2012

Featured, Pasta

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Sally’s Secret Italian Tomato Sauce

Ok, the secret’s out now so enjoy!

It’s a little tricky to share this one because it truly is a “Secret” when you never measure ingredients! But I think this should be close enough:

• 1 Large Can crushed Tomatoes

• 1 Large Can chopped crushed Tomatoes (with tomato chunks)

• 1 small can tomato paste

• oregano (use fresh if you have it, if not dried will do)

• basil (use fresh if you have it, if not dried will do)

• bay leaf

• ¼ cup red wine

• 3 cloves of Fresh Garlic-chopped fine (use garlic zoom if you have it)

• onion 2 tsp. sugar (this can be optional but it does help cut the acid)

• 2 TBS. of Olive oil

In a large kettle or stock pot Saute onion in oil Add Bay leaf, and 1 tsp. each of basil & oregano and crack some black pepper Saute these ingredients for just a few mins. until the onion turns translucent and tender Add 1 tsp. of garlic sauté 1 more min.

Add all tomatoes and paste Add red wine Add two more cloves of chopped garlic and sugar Sprinkle in more oregano and basil and black pepper to taste (approx. another 2 tsp.)

Simmer on low anywhere from 45 min. to 3 hrs. stirring occasionally making sure that it doesn’t burn on the bottom You can add any or a combination of all of the following options.

Options: Add 1 to 1 ½ lbs. sautéed hamburger meat Add Pork shoulder Roast/and/or Italian Sausage Add: Fresh grated Parmesan cheese ¼ cup

This sauce goes great over any pasta and is yummy for chicken, eggplant and veal parmesan too! This is a great sauce to put on any kind of pasta and it works great for chicken, eggplant and veal parmesan too!

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August 17th, 2012

Featured, Pie

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Sally Cevasco’s Famous Apple Crumb Pie

First Published in the King Arthur Flour’s Catalogue in 1993 see original below with photo of Sally and her daughter Jenna

Crust

1 Cup King Arthur Unbleached All-Purpose Flour

¼ tsp. salt

½ cup solid vegetable shortening

1 – 3 TBS. ice water (depending on how much you need to get it to stick together)

Preheat oven to 350º F

Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in and blend ‘til it looks mixed, but lumpy. It’s OK to handle and mix at this point, but once you start to add the ice water, overhandling will make the curst tough, so try to keep handling to a minimum. The water should be ice cold and added gradually, mixing a little with a spoon after each addition.

When dough starts to hold together a bit you can grab hold of it with your hand sand form it into a ball. Be sure to use plenty of flour on your hands and on the wooden board, where you’ll roll it out. If it’s really sticky then you’ve added too much water so try to knead a little more flour into it, folding it in on the board. Remember don’t succumb to the dreaded Pie Crust Paranoia (you can do it!) Usually the harder the dough is to handle, the flakier the crust, so its’ worth it to be patient.

Transfer the dough to a floured board. Roll the dough as thinly and evenly as possible. Don’t worry about any imperfections when the crust is rolled out, because after you transfer it to the pan, any problems can be easily patched.

Filling

8 Cups peeled, cored and sliced apples*

¾ Cup granulated sugar

¼ Cup King Arthur Flour

up to 1 teaspoon cinnamon (to taste)

up to ¼ teaspoon nutmeg (to taste, I usually leave this out. Just a personal preference)

*Paula Reds are our first choice, then Cortlands our second; both are juicy and tart which makes for great baking apples. McIntosh are also acceptable.

Now for the fun part! For this we use our apple peeler/corer/slicer from the catalogue. It makes dealing with the apples so much fun that th e people in our house argue about whose turn it is to peel the apples. Really!

Once the apples are processed they can be mixed with the other ingredients. If the apples aren’t very juicy, you may want to cut back on the amount of flour a little. We like to use about ½ teaspoon of cinnamon and no nutmeg.

Topping

1 Cup King Arthur Unbleached All-Purpose Flour

½ Cup brown sugar

½ Cup (1 stick) firm butter

The topping always seems to need the human touch to get the proper consistency. So, I cut the butter up with a knife a bit then mix it with my hands until everything is mixed together but still a little lumpy. Spread this mixture evenly over the top fo the apples.

Bake pie in a preheated 350° oven for about an hour. You may want to put a cookie sheet under it to catch any drips and prevent burning on the bottom of the oven. Check at about 50 mins. It is done when the apple filling is bubbling and the topping is a golden brown. YUMMY

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August 17th, 2012

Chowders and Stews, Featured

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The Best Corn Chowder Ever!

The combination of cold weather setting in and the last of the fresh corn on the cob inspired me to make some corn chowder. Even I was pleasantly surprised at how great this turned out!

This would also be a great basic soup to add oysters to or chicken or clams.

Ingredients:

• 1 ½ TBS. of butter

• 2 strips of bacon (replace with ½ TBS additional butter for vegetarian option)

• 1 small onion diced

• 2 carrots sliced

• 2 celery stalks chopped

• 4 or 5 ears of fresh corn on the cob, cut from cobs (you can use up any that are already cooked and leftover as long as it was fresh when you steamed it)

• 1 1/2 cups heavy cream

• 1 bay leaf

• ¼ cup flour

• 4 cups vegetable or chicken stock

• 2 Idaho potatoes Fresh ground black pepper

• Salt

• 4 sprigs of fresh thyme leaves

2 TBS. Fresh chopped parsley

Directions: Melt butter and add bacon strips and fry until bacon has rendered its fat. Add onion and sauté for a few minutes until soft then add carrots and celery and cook for a few more minutes. Pour in the flour over the veggies.

Then pour in vegetable stock and bring to a boil. Add the cream and the potatoes and bring to a boil and boil for about 7 mins. to break them down a bit and thicken the soup. Add the Thyme leaves. Cut the corn off the cobs and add to the soup. Season with salt and pepper and simmer about 10 more minutes until corn is tender. Stir in parsley and a dash of olive oil. Ladle into soup bowls and serve.

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August 16th, 2012

Cakes, Featured

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Sally’s Special Pineapple Coconut Carrot Cake

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 tsps. vanilla

• 1 1/2 cups sugar

• 2 cups King Arthur Unbleached All-Purpose Flour

2 tsp. baking soda
1 1/2 tsp. baking powder

• 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. Beat together for at least two minutes the oil, eggs, vanilla and sugar. Blend the flour, baking powder, baking soda, salt and spices together. Add the liquid ingredients and stir just enough to blend them. Gently fold in the grated carrots, coconut, pineapple and nuts. Pour this batter into a lightly greased, 10 x 14 inch cake pan and bake for 35 to 40 mins., or a 9 x 13 inch cake pan and bake for 45 to 50 mins. Or you can use 3 round 9″ layer pans and make a tripledecker cake. After the cake is done, cook it completely.(If you are making the round layers let them cool five minutes in the pans then loosen them around the edges and turn them over onto a cloth covered cooling rack. Cream Cheese Frosting • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature • 8 ounces cream cheese, softened • 1 tsp. vanilla • 3 1/2 cups (1-pound box) confectioners’ sugar • 1 cup chopped nuts (optional) • enough milk to make the frosting spreadable (usually a couple to 3 tablespoons.) Combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts (and ginger if desired). Add milk, a very little at a time, until the frosting is a spreadable consistency. This makes enough for a large 10 x 14 inch cake. Optional: 1/2 cup minced candied ginger or 1 tsp. ground ginger (I don’t ususally add this but you might want to give it a try) http://atastydish.com

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August 16th, 2012

Chicken, Dinners, Featured

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients:

Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.)
1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.)
4 chicken cutlets sliced in half lengthwise then pounded thin flour (with fresh ground black pepper and some salt to taste)
2 large or 3 small cloves garlic 2 shallots
fresh thyme leaves (from 4 sprigs)
2 TBS. olive oil
Baby Bella mushrooms sliced

In a large skillet sauté shallots in olive oil until translucent and tender Add garlic, sauté another minute, then remove from pan and reserve. Coat chicken with flour mixture until completely coated

Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side. Then add the Marsala wine. Add mushrooms and shallots and garlic and fresh thyme. Add another clove of chopped garlic. Simmer for approximately 5 more minutes until the liquid reduces and thickens a little.

Options: You can do this exact recipe with Veal for Veal Marsala.

Serve over hot rice or pasta. I like to serve this with the “Everybody’s favorite Salad” I make with the caramelized pecans and fresh blue cheese!

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