Spaghetti with Spicy Sopresatta and Pomodoro

Spaghetti with Spicy Sopresatta and Pomodoro

I love cooking with fresh ingredients, as many as possible, particularly for dinner. Italian pastas and additional dishes practically demand the use of fresh herbs, aromatics (onion and garlic, for example), and tomatoes. Real life, however, sees us being more pragmatic and buy cans of San Marzano tomatoes, tomato paste and the like to use for some meal down the calendar road. I dream of having a space for gardens loaded with my favorite kitchen herbs, aromatics and flowers to keep out pests and to add color and beauty to my plates. Maybe some day. 😁

In the meantime, let's get to my comforty Spaghetti with Spicy Sopresatta and fresh Pomodoro sauce.  It's beyond simple, easy and the key is to have the ingredients prepped ahead of time. Let's get to it, shall we?

Ingredients

1 box of spaghetti, about one pound

4 - 6 cloves garlic, sliced into discs

6 - 10 slices of Sopresattas salami, diced

1/2 large onion or 1 medium onion, sliced into crescents and halved

one bunch (one hand full) of fresh basil, julienne cut

3 rounded tablespoons dried Italian seasoning

3 tablespoons tomato paste (I use Cento in a tube)

salt and pepper + half palm full salt for pasta water

1 level teaspoon crushed dried red pepper flakes

1/4 cup grated Parmigiano-Reggiano or Pecorino Romano

3 tablespoons of Extra Virgin Olive Oil (evoo)

3 tabs butter

I found that preparation ahead of time made the cooking time much easier and enjoyable. Prepping ahead of time is not mandatory, it's just an idea that I am adding to my routines, and I feel good that my attention is not deterred by having forgotten a spice or having not cut something up. Try it, you will feel the same way. 

I prepped the Sopresatta, onion and garlic first and placed them in a bowl in the refrigerator till I needed to use them. 

Tomato Medley all ready to make the sweet pasta sauce!

I placed all of the seasonings in a bowl ahead of time. 

I started boiling the water from the start so it'd be at a roiling boil for me to liberally salt with that half palm full of salt when it was time to add the pasta. 

Add three tablespoons or round the skillet of evoo over medium-high heat.  When the oil begins to ripple, in about two minutes, add the bowl with the onion, garlic and sopresatta.  Add a pinch of salt and pepper and stir to combine these aromatic ingredients. 

In about three minutes, the onions should becoming soft and some may be starting to caramelize.  Add the bowl (two pints) of grape or cherry tomato medley. Use a wooden spoon to incorporate the ingredients well. 

Add the pasta to the boiling salted water. Boil for about twelve minutes. 

Add two or three squeezes of tomato paste in a tube, or, three tablespoons from a can. 

Add one third of the seasonings. Add a splash of wine if you have some on hand. I used Prosecco.  Shhh!😁 This will help the tomatoes to pop and release their sweet and tart goodness!  Cover the skillet part-way and reduce the heat to medium. Simmer about five minutes. Afterward, take a potato masher and smash the remaining tomatoes which have not yet popped.  Most will have popped by now. Afterward, add another tablespoon of the dried seasonings. Stir to spread the seasoning evenly. 

By the time the pasta is ready, the pomodoro (tomato) sauce ought to be ready for the pasta. Use a mug to save half a cup of the starchy, salty pasta water. Using a pair of tongs, a pronged utensil (like my black plastic utensil, above) or simply strain the pasta in a colander, saving a half cup of the water, immediately add the butter tabs and the pasta to the skillet.  Use tongs to toss the pasta with the pomodoro sauce. Do this several times to fully incorporate the pasta with the sauce. This could take several minutes, but it is not difficult work. 

Be sure to add the fresh basil. The aroma will knock your socks off.  Dried basil is perfectly fine, if you cannot get fresh basil. 

Thoroughly combine the pasta with the sauce.  Be sure to add the last third of the dried seasoning. When the butter catches it, the taste is extraordinary!

Plate and add the grated cheeses to add one last amazing flavor. 

Now, Go Cook This For Someone You Love!!!

As always, friends, I am so grateful for your visit and time. I appreciate all of you, Old friends, new friends and those working on it. 😄

~Martin 

In-House Cook

 

Large Shell Pasta in Pomodoro Sauce

 

Large Shell Pasta in Pomodoro Sauce

Tired of canned sauces on pasta nights?  I get tired of them, too, but the convenience they provide cannot be argued. But that's not what I'm talking about today. WE are going to make Salsa Pomodoro, Tomato Sauce from scratch.  We all need a fresh sauce that is easy to make, full of flavors that fill our kitchen with love and aromas from the olde world. Let's get to it, shall we?

Ingredients

2 pints cherry or grape tomatoes 

or...6 Roma Tomatoes or...rip red tomatoes on the vine

1 onion, finely chopped

4 - 6 cloves garlic, finely chopped or grated

*You can roast a half head of garlic and squeeze it all out; the garlic sweetens when roasted. Delicioso!

1 - 2 rounded tablespoons of dried Italian Seasoning

1 tablespoon dried oregano

1 tablespoon dried thyme

Salt and pepper

1 tablespoon tomato paste (I love Cento tubes)

1/2 teaspoon dried red pepper flakes

drizzles of Extra Virgin Olive Oil

1 pound of your favorite meat/meats

To start.....

Add about four tablespoons or four rounds of EVOO to  a high-sided skillet over medium-heat. Meanwhile, add 6 quarts to a pot over high heat. 

When the evoo begins to ripple, it's ready for use.  Add the ground meat and begin breaking it up and allowing it to begin to form a crust. This may take about seven minutes. Add salt and pepper, the first layer of seasoning. 

When the water in the pot begins to boil vigorously, add a half a palm full of salt. It's the only time you get to season the pasta, and the big shells need that extra flavor as they are pretty thick once they've fully cooked. Add the large shells and boil for 12 - 16  minutes; they are large, are thick to start and will get thicker as they boil. Stir every couple of minutes to prevent shells from sticking to the bottom of the pot. 

When the meat has browned for about seven minutes, is all separated, add the onions, garlic and tomatoes to the skillet.  No need to cut them, unless you are using Roma or Vine tomatoes. Cut the Roma or vine tomatoes into small cubes and add to the skillet. That is a lot of work, which is why I most often use cherry or grape tomatoes. I like to the use the medleys with different colors and sizes.  

When the tomatoes are in the skillet, add the tomato paste and the dried seasonings.  Use a wooden spoon to thoroughly incorporate the seasonings and paste. Taste at this point.  If you think the sauce needs more salt and/or pepper, add a little at a time. It's easier to add more than to wonder what to do should it be too salty. If you think it needs more dried seasoning, add a teaspoon at a time.  The same methodology applies. Use the wooden spoon to pop any of the tomatoes that are being stubborn. It's really kind of fun to squish them till they pop. Do you have aggressions? Pop the tomatoes as they soften into a delicious, natural sauce!

Finally, when the shells are fully cooked, add them to the skillet with a cup of the starchy, salty pasta water over medium-high heat.  Stir carefully but vigorously to incorporate the shells into the sauce. They are experts at catching the thick and chunky meats and the veg. They will also absorb some of the amazingly delicious flavors and add another layer of Italian delight to the dish. 

I know that we most often use the smaller shells in a sauce like this, but I had most of a box of larger shells, so I used them and it turned out perfect.  In addition, this meal will feed up to six hungry appetites! The large shells go a long way!  I served this in a bowl with grated Parmigiano Reggiano and fresh oregano leaves. 

Sorry, I do not have a photo of that. I was Bramoso! 

As Always, Thank You for your visit and your time! I am so grateful for each of you for sticking with me and visiting my humble little blog.  It means so much to me!

Now, go cook for someone you love! Mangia Mangia!

~ Martin

In-House Cook

Upside Down Beef Quesadilla

 

Upside Down Beef Quesadilla

There are days when "the usual" just will not do. Why not turn a regular ground beef taco into a classy quesadilla? It'll take a skillet, a wide sturdy spatula and lots and lots of cheese. You up for it?  Let's do this. 

Ingredients

1 pound lean ground beef

1 pound ground chuck 

2 fire roasted green chiles, dices (ok, just get a can)

1 white or yellow onion, finely chopped

1 handful shredded cheese per quesadilla

drizzles of vegetable or grape seed oil 

4 - 6 sturdy tortillas

Vegetable spray

salt and pepper

Chipotle chile powder or crushed red pepper flakes

This is a prep-easy meal. The hardest part of it all is chopping the onions and the fire roasted green chiles, if you go that route, for which I'd recommend Anaheim green chiles. *You would want to spray the long, green chiles gently with vegetable spray after washing, and roast them over an open flame if you have a gas stovetop. If not, roast on baking pan at 400-degrees for 18 minutes, 9 minutes per side.  Place the chiles in a bag (paper or plastic) for twenty to thirty minutes to allow the chiles to sweat and cool. Then, using your hand or a paper towel, wipe the burnt skin off of each chile.  Cut a T at the seed stem, clean out the seeds, and then dice. It's fun if you have the time and need to take your mind off of issues, but buying a can saves a lot of work and time. Your choice, and both are solid decisions. 

Keep the oven heating at 400-degrees!

In a large bowl, add the ground beef, the onion, green chiles and dried ingredients. Using your hands, your best kitchen tools, thoroughly incorporate the ingredients into the beef without over-mixing it. Pat the beef mixture down a bit and using the little finger side of your hand, score the beef into four equal parts. *Therefore, two pounds will make four quesadillas, six, if you use the beef sparingly. 🤨🤨🤨

Now, lay out a tortilla. Use your hand to scoop out one quarter of ground beef and spread over the tortilla as close the inner perimeter of the tortilla as possible, as shown below. Next, place the tortilla beef side down in a skillet over high heat that's been sprayed with vegetable spray and drizzled with oil.  You do not want this to stick! It's a mess if you do not really oil the skillet up. Fry the beef-tortilla until the beef releases.  Using a large flat spatula or two, flip the tortilla beef side up. This could take five or six minutes. 

Cook the beef five or six minutes.  It's a thin layer of beef, so it will not take long for the beef to release from the bottom of the skillet. The aroma (see that steam?) is going to smell incredible!

Next, place a good handful of cheese atop the beef and spread it around. Place the beefy tortilla on a foil lined, vegetable spray prepped baking sheet or pan. Place the tortilla (or two) into the preheated oven. The cheese will melt within about three-to-four minutes. Let it get a solid melt going. Remove the quesadillas (they are now, anyway) and add any additional quesadilla fillings, such as pickled jalapenos and chunky salsa, and then fold it in half.  Use a pizza cutter to cut into three triangular pieces. 

Two quesadillas on the baking sheet. Oh my goodness!

Now serve these up and have a great meal!  I love these, personally. So easy to make, filling, and above all, variable and ultimately DEEElicious!!!!

As Always, friends, Thank You for your time and visit to my humble site. I appreciate you very much!  Now, Go Cook For Someone You Love!❤❤

~Martin

In-House Cook

How about serving Fruity Sangria with your upside down quesadillas, eh???  I used apples, blood oranges, grapefruit and blackberries, prosecco, grapefruit juice and 7-Up.  Easy!!!!  Delicious!!!

Yummy Yorkshire Pudding

 

Yummy Yorkshire Pudding

Yorkshire pudding, like mashed potatoes, was a perfect side dish to beef roasts, pork roasts, and other meaty delicacies. I grew up having them on special occasions, such as when my dad scored a well-paying account, major birthdays and big family get-togethers. My mom would make them for my dad because it was one of his all-time favorites. Last Thursday, in honor of my spouse landing a big new job, I made a special celebratory dinner featuring huge ribeye steaks, stuffed baked potatoes and the star: Yorkshire Pudding. These easy to bake, scrumptious bread delights are not so much puddings (to Americans) as they are light bready muffin-like treats for the soul. Let's get to it, shall we?

Ingredients

Let me start by saying that I have made every effort to NOT write this recipe down. It is so special to me and to my heart.  

I'm lying.  I googled it.  

Carry on!

1 cup all-purpose flour

3 large eggs

1 cup whole milk (shhh...I used 2%)

1 teaspoon granulated sugar

1 teaspoon kosher salt

*1/4 cup beef drippings, rendered pork drippings, unsalted butter (I used Duck fat)

*The important thing is that the eggs and milk must be room temperature. 

 

Preheat the oven to 400-degrees.

*Be prepared to make six Yorkshire Puddings, so you want to carefully divide the drippings up into six equal parts.  Easier said than done unless you are a mathematician. I'm not, but I have a sharp eye for these things. I took a tip from a video and sprayed Vegetable oil into six muffin tin cups in a twelve cup tin to prevent the puddings from sticking. The drippings is supposed to prevent that, but, last time I made these at Christmas about ten years ago, my puddings stuck. Trust me, it's worth the spray. 

Now, add the dry ingredients to a medium bowl. Use a whisk to mix the dry ingredients.  Next, add the three eggs and the milk. *Remember, the milk and eggs must be room temperature. Now, whisk the mixture vigorously to make sure there are no lumps. You could use a hand mixer or blender if you prefer. The batter must be smooth is what's important. 

About this time, take the muffin tin out of the oven. Pour the mixture into a measuring cup or some other device with measurements. 

Carefully and Slowly add the mixture near to the top (the drippings will rise) and the mixture will begin to bubble and sizzle. It's fun to watch! If you see that, you Know you are doing it right!

I know you see seven cups, but that is because I made a little more than the recipe called for, just in case one got really messed up.  😅
 

Place the muffin tin in a foil lined baking pan in case of mixture or drippings spillage. 

Bake for 30 minutes. I have to say that the recipe I googled (really good, easy recipe, by-the-way!) stated to bake 20 minutes, but mine needed 30 minutes. Different ovens in different locations calibrate differently.  No stress; the idea, however, is to not open the oven while the puddings are baking.

Now for the reveal!

Question for you all.  What do you like to add to your Yorkshire Puddings? I like butter and honey.  I know some folks like to add gravy. I have even had butter, honey and powdered sugar with them long, long ago.  I know they are supposed to be a savory, but I think it is a truly flexible delight.

Folks, I truly appreciate your visit and your time. I know I have been inconstant in my blogging, but I am determined to be better and more diligent about it.  Thank YOU for sticking with me!

~ Martin

Your In-House Cook

The ribeyes I made that night. MMMM!

Me.  Martin