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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘comfort food’

A Really Good Tri-Tip Marinade

I’m always looking to try a new steak marinade and this one is delicious.  Tri-tip is a wonderful cut of meat for grilling — it’s less expensive than rib eye and very tender and full of flavor.  I did have to buy malt vinegar for this recipe, which I found at Whole Foods.  Note: I used less garlic than the recipe calls for – 2 tablespoons seemed like so much!

Tri-Tip Marinade

Recipe from blog The Kitchn.

A Really Good Tri-Tip Marinade

“My friend Bill shared his tri-tip marinade recipe with me, and recently I gave it a try. It was delicious! The marinade was garlicky and peppery, sweet and savory, and just wonderful. The meat was tender and succulent.”

Ingredients:

1/4 cup plus 2 tablespoons sugar
1/2 cup water
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon onion salt or garlic salt
2 tablespoons parsley flakes
1/4 cup malt vinegar
1/4 cup soy sauce
1 tablespoon fish sauce
2 tablespoons finely minced garlic
A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.

Preparation:
In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. When the sugar gets a dark color, add the spices and stir. Bring back to a boil for a minute, and then add the vinegar, the other 1/4 cup of water, the soy sauce, and the fish sauce. Mix well and taste. If you feel like it needs more “balance,” add a little more salt. Add the garlic and the 2 tablespoons of sugar. Bring back to a boil, stirring, until the sugar dissolves. Let cool.

Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. Place in fridge and let marinade for a hour or overnight. (I did this overnight.)

Cooking Method:
This can be cooked on the grill or roasted in the oven. If roasting in the oven, do it at 425 degrees F and stick a meat thermometer in. When it reaches an internal temperature of 128 degrees, remove from the oven and let it rest for 10 minutes before carving.

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Pear Pizza

I love brick oven pizza – the crust is so light and crunchy and the toppings take center stage.  When I saw this recipe in the Wall St. Journal for making pizzas at home, I thought it would be fun to try.  This is not an easy weeknight dinner, but this is doable over the weekend (and can be a fun “hands-on” dinner party idea) – and best of all, you can make parts of it ahead of time.  You can make the sauce up to 4 days ahead, the dough up to 3 days ahead (or frozen up to a month ahead), and the rest is easy.  Three quick notes — 1) take the fresh mozzarella out of its liquid the day before you make your pizzas so it doesn’t soak your pizzas, 2) the dough might need a bit more cold water when mixing (up to 1/2 cup), and 3) I substituted pancetta for the guanciale.  I did not have a pizza stone and my pizzas turned out just fine.  You will be amazed at how good these artisanal pizzas are – made in your own kitchen!

Pear Pizza

Recipe from The Wall Street Journal (article by Sarah Karnasiewicz and recipes adapted from Marc Vetri’s “Rustic Italian Food”)

Romana Pizza Dough

Marc Vetri’s simple recipe produces a hearty-yet-thin Roman-style crust that is easy to execute at home. Makes 6-7 12-inch rounds.

Ingredients

6 cups high-protein flour (or unbleached all-purpose flour),

plus extra, for dusting

2 tablespoons sugar

¼ cup extra-virgin olive oil

2¾ teaspoons packed fresh cake yeast (or 1 teaspoon instant yeast)

2½ teaspoons fine sea salt

What To Do

1. Put flour, sugar, oil and 1½ cups plus 2 tablespoons cold water in bowl of a stand mixer. Crumble in yeast. Using dough hook, mix on low speed until everything is moist, about 4 minutes, scraping bowl as needed with a rubber spatula. Increase mixer speed to medium and mix until dough clings to dough hook, about 4 minutes. Add salt and mix until dough is very soft and stretchy, another 3 minutes.

2. Cut dough into 6 or 7 equal pieces and roll into balls (about the size of a softball) on unfloured board. Arrange balls on baking sheet and scatter a little flour on top of dough. Cover entire sheet with plastic wrap and refrigerate overnight.

3. Remove dough from refrigerator and let stand at room temperature for 1 hour. Working one at a time, flatten ball on a floured work surface. Hold disk in the air and circle your fingers around the edge, pinching gently around the edge to make a border. It’s easier to start stretching dough in the air instead of on a work surface, because gravity will pull and stretch it. Once it’s about 8 inches in diameter, place dough on floured work surface and pat it out with your fingertips, from the center toward the edge, to fully stretch. Gently push your palms into center of the dough to stretch it toward the edges. Pat and stretch to a round about 12 inches in diameter and 1/8-¼ inch thick. Top as you like and bake.

Make ahead: Cover and refrigerate dough for up to 3 days or freeze in an airtight container for up to 1 month. Thaw and bring to room temperature before rolling out.

Basic Pizza Sauce

Don’t skimp here. Since this base has only four components, flavorful tomatoes, quality oil and fresh herbs make the difference between a so-so and a sublime sauce. Makes about 2½ cups, about 4 pizzas’ worth.

Ingredients

1 (16-ounce can) peeled tomatoes, preferably San Marzano

¾ cup extra-virgin olive oil

Salt and pepper

½ bunch fresh basil

What To Do

Purée everything with an immersion or upright blender. Taste and adjust seasoning.

Make ahead: You can refrigerate the sauce in an airtight container for up to 4 days.

Instructions For All Pizzas:

• Remove all but the bottom rack in your oven. Set baking stone on remaining rack.

• Preheat oven to 500 degrees for at least 30 minutes before baking. If you have convection, turn it on to help brown and blister the bottom of the pizza.

• Place dough on a well-floured rimless baking sheet. Ladle 2/3 cup sauce into the center of the dough round, then spread from the center to the edges by moving the ladle in widening concentric circles.

• When recipe calls for fresh mozzarella, slice cheese into 2½-inch-thick rounds, then break each up into 2 pieces and scatter over pizza.

Featured Pizza: Sliced Pears, Guanciale, Provolone, Mozzarella and Mixed Herbs

This pie is all about contrasts: salty guanciale, sweet pear, mild mozzarella and sharp provolone.

Scatter half a very thinly sliced pear, ¼ cup diced provolone, ¼ cup fresh mozzarella and ¼ cup finely chopped guanciale onto dough. Slide pizza onto hot stone and bake at 500 degrees until cheese melts and crust is golden brown, 5-7 minutes. When pizza comes out of oven, scatter 1 teaspoon mixed herbs (try parsley and thyme) on top.

—Recipes adapted from Marc Vetri’s “Rustic Italian Food,” Ten Speed Press

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Parma Pizza

I love brick oven pizza – the crust is so light and crunchy and the toppings take center stage.  When I saw this recipe in the Wall St. Journal for making pizzas at home, I thought it would be fun to try.  This is not an easy weeknight dinner, but this is doable over the weekend (and can be a fun “hands-on” dinner party idea) – and best of all, you can make parts of it ahead of time.  You can make the sauce up to 4 days ahead, the dough up to 3 days ahead (or frozen up to a month ahead), and the rest is easy.  Two quick notes — 1) take the fresh mozzarella out of its liquid the day before you make your pizzas so it doesn’t soak your pizzas and 2) the dough might need a bit more cold water when mixing (up to 1/2 cup).  I did not have a pizza stone and my pizzas turned out just fine.  You will be amazed at how good these artisanal pizzas are – made in your own kitchen!

Parma Pizza

Recipe from The Wall Street Journal (article by Sarah Karnasiewicz and recipes adapted from Marc Vetri’s “Rustic Italian Food”)

Romana Pizza Dough

Marc Vetri’s simple recipe produces a hearty-yet-thin Roman-style crust that is easy to execute at home. Makes 6-7 12-inch rounds.

INGREDIENTS

6 cups high-protein flour (or unbleached all-purpose flour),

plus extra, for dusting

2 tablespoons sugar

¼ cup extra-virgin olive oil

2¾ teaspoons packed fresh cake yeast (or 1 teaspoon instant yeast)

2½ teaspoons fine sea salt

WHAT TO DO

1. Put flour, sugar, oil and 1½ cups plus 2 tablespoons cold water in bowl of a stand mixer. Crumble in yeast. Using dough hook, mix on low speed until everything is moist, about 4 minutes, scraping bowl as needed with a rubber spatula. Increase mixer speed to medium and mix until dough clings to dough hook, about 4 minutes. Add salt and mix until dough is very soft and stretchy, another 3 minutes.

2. Cut dough into 6 or 7 equal pieces and roll into balls (about the size of a softball) on unfloured board. Arrange balls on baking sheet and scatter a little flour on top of dough. Cover entire sheet with plastic wrap and refrigerate overnight.

3. Remove dough from refrigerator and let stand at room temperature for 1 hour. Working one at a time, flatten ball on a floured work surface. Hold disk in the air and circle your fingers around the edge, pinching gently around the edge to make a border. It’s easier to start stretching dough in the air instead of on a work surface, because gravity will pull and stretch it. Once it’s about 8 inches in diameter, place dough on floured work surface and pat it out with your fingertips, from the center toward the edge, to fully stretch. Gently push your palms into center of the dough to stretch it toward the edges. Pat and stretch to a round about 12 inches in diameter and 1/8-¼ inch thick. Top as you like and bake.

Make ahead: Cover and refrigerate dough for up to 3 days or freeze in an airtight container for up to 1 month. Thaw and bring to room temperature before rolling out.

Basic Pizza Sauce

Don’t skimp here. Since this base has only four components, flavorful tomatoes, quality oil and fresh herbs make the difference between a so-so and a sublime sauce. Makes about 2½ cups, about 4 pizzas’ worth.

INGREDIENTS

1 (16-ounce can) peeled tomatoes, preferably San Marzano

¾ cup extra-virgin olive oil

Salt and pepper

½ bunch fresh basil

WHAT TO DO

Purée everything with an immersion or upright blender. Taste and adjust seasoning.

Make ahead: You can refrigerate the sauce in an airtight container for up to 4 days.

Instructions For All Pizzas:

• Remove all but the bottom rack in your oven. Set baking stone on remaining rack.

• Preheat oven to 500 degrees for at least 30 minutes before baking. If you have convection, turn it on to help brown and blister the bottom of the pizza.

• Place dough on a well-floured rimless baking sheet. Ladle 2/3 cup sauce into the center of the dough round, then spread from the center to the edges by moving the ladle in widening concentric circles.

• When recipe calls for fresh mozzarella, slice cheese into 2½-inch-thick rounds, then break each up into 2 pieces and scatter over pizza.

Featured Pizza: Parma Pizza

Piled with arugula and slices of salty prosciutto, this pie is like the love child of a pizza and a salad.

Scatter ½ cup cubed fresh mozzarella and ½ cup cubed fontina cheese on dough. Bake on pizza stone at 500 degrees until crisp. Mix together 2 cups arugula, 1 tablespoon extra-virgin olive oil, 1 teaspoon Sherry vinegar and salt and pepper, to taste. When pizza comes out of oven, put arugula mixture on top and garnish with 4 thin slices of prosciutto.

—Recipes adapted from Marc Vetri’s “Rustic Italian Food,” Ten Speed Press

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Roasted Fingerling Potatoes

Roasted fingerling potatoes are so easy and yummy and they go with so many things – hamburgers, lamb chops, grilled steak, pork tenderloin, chicken, fish, etc.  Enjoy!

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 4.

Ingredients:

1 1/2 pound mesh bag of fingerling potatoes

2 1/2 tablespoons extra virgin olive oil

3 sprigs fresh rosemary, minced

Sea salt flakes (Maldon) or kosher salt

freshly ground pepper

zest of 1 lemon (optional)

juice of 1/2 lemon (optional)

Directions:

Pre-heat oven to 450 degrees.  Rinse potatoes and pat them dry.  Cut potatoes into halves or thirds, so that they are all roughly the same size.  Place them onto a rimmed baking sheet and toss with the olive oil, rosemary, and a good sprinkle of salt and pepper.  Roast them in the oven (tossing halfway through) for about 20-25 minutes or until nicely browned.  The skins should appear a bit wrinkled and crispy.  Sprinkle with additional rosemary and salt if desired.  You can also toss potatoes in a bowl with lemon zest and lemon juice if desired.  Serve immediately.

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Spaghetti and Meatballs

I love this very simple recipe for spaghetti and meatballs.  Next time, I would make twice the amount of sauce.  I don’t think I would ever tire of this ultimate comfort food.

Spaghetti and meatballs

Recipe from The Saucy Apron.

Spaghetti and Meatballs

“There’s something oddly therapeutic about making meatballs. Which means when Monday rudely crashes the party on my weekend I sometimes find myself elbow deep in meatball therapy.  The result, a spicy, saucy, juicy, meaty, cheesy dish thats a few hundred bucks cheaper than a therapist.”

Start with the love-made sauce:
Two cans of tomatoes
1/4 cup olive oil
1 onion, chopped
3 cloves garlic chopped
A good sprinkle of red pepper flakes
A bay leaf
Salt and pepper

Puree tomato in blender.  Cook onion and garlic in oil until soft. Add tomato, pepper and bay leaf, salt and pepper. Bring to a boil then simmer for 30 minutes.

Now the Meatballs:
1 pound of beef
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon of oregano
2 cloves garlic, minced
1 egg
Salt and pepper

Using your hands mix beef, bread crumbs, cheese, oregano, garlic, egg, salt and pepper. Roll into large ping pong balls.  Now fry the meatballs until brown then simmer in the sauce until the inside is no longer pink.  About 30 more minutes. Stir a few times while cooking.

Serve over spaghetti with a big glass of red.

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Orecchiette with Veal, Capers & White Wine

I know this dish might sound a little strange, but we LOVE it.  It has the most delicious taste and it’s not hard to make.  I could eat this once every two weeks!  Two quick notes: 1) I add a bit more capers than the recipe calls for below and 2) If I ever have leftover white wine that would go to waste, I freeze it in little baggies for cooking.  This way, if a recipe calls for just 1/2 cup of white wine, I don’t need to open a new bottle just for this (although, that would be a good excuse!)  Hope you like this dish as much as we do!

Orecchiette with Veal, Capers and White Wine

Recipe from Food and Wine (contributed by Grace Parisi).

Orecchiette with Veal, Capers and White Wine

TOTAL TIME: 40 MIN
SERVINGS: 4
“The sauce fits the pasta,” said judge Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. “The meat, the capers—they hang on to the pasta when you lift up your fork.”
  1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
  2. Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
  3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.
MAKE AHEAD The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.
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