Archive for the ‘Recipes’ Category

What did a girl from Michigan, with family in the Upper Peninsula, have in common with a guy who grew up on Long Island in a mostly Jewish community? Well…smoked whitefish, for one thing!

Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the U.P., meanwhile, caught the whitefish, herring and salmon and smoked it themselves.

Now we share our mutual love of smoked fish at home in Rhode Island. My Yooper father-in-law showed me how to properly remove the meat cleanly from the smoked whitefish, and then, when he wasn’t looking, I took his recipe for smoked whitefish salad and I tweaked it.

Remove every bit of meat. Double-check for bones!

Remove every bit of meat. Double-check for bones!

 

1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)

 

Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. Place all the white fish meat in a bowl.

Combine all the other ingredients with the fish, mixing thoroughly using a fork. Serve with crackers, or my favorite: a toasted everything bagel from New York!
image
Here’s a shot of the real deal straight out of the smoker, at a fish store in Mackinaw City, Michigan, on the way to the in-laws’ house in the Upper Peninsula. Man, that was some good eatin’!
image

One of our favorite restaurants here in Rhode Island is Fluke Newport in…well…Newport. We’ve dined there for years, but big changes happened last summer when they hired a new chef. We met Chef Eddie Montalvo just after he had arrived at Fluke, and we were impressed with his new menu.

We came back for another visit just over a month ago, and meeting Eddie again, we thought we would invite him and his family to our home someday for a visit.

Well, that “someday” is tomorrow, and the reality that I’m going to be cooking for a real chef for the first time in my life is making me a bit nervous!

I went to Twitter for some help. Since I follow a number of chefs, I asked the question: I’m cooking for a real chef for the first time. What’s the #1 tip you can give me? Only one chef answered, but it was none other than Andrew Zimmern, and he said simply: “Be yourself.” Be myself? Yeah…I think I can fake that!!!!

So I started thinking…Chef Eddie works with seafood all day at Fluke. Skip that. He’s Italian and makes amazing homemade pasta. Skip that. What do I love to cook and do pretty well…?

Barbecue!

I have a beautiful grass-fed Angus beef New Zealand brisket in my freezer. That’s what I need to make! A simple, comfort-food meal. Barbecued brisket…twice-baked sweet potatoes…a big old salad…and as an appetizer: my no-fail recipe for Oysters Rock-a-Fellow! (OK, I had to get a little seafood in there.)

When I smoke my brisket low-and-slow in my smoker, I use a coffee steak rub that I developed a couple of years ago. It gives a deep, rich crust to the meat that is just fantastic.

 

 

 

Low and slow is the way to go! Deliciously smokey and juicy.

 

Depending on the size of the brisket, you might need to double the recipe.

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the coffee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood.

When it’s done, I remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against the grain of the meat. If I’m not serving it right away, I place the wrapped brisket in the oven at the lowest setting, about 150 degrees, just to keep it warm.

When I’m ready to serve, I always slice the brisket on the bias, against the grain of the meat.

 

Read my blog about Chef Eddie and Fluke here: https://livethelive.com/2018/07/08/fluke-in-newport-a-new-chef-brings-new-creativity/

Check out my Oysters Rock-a-Fellow recipe here: https://livethelive.com/2018/11/01/oysters-rock-a-fellow-improved/

St. Patty’s Day is this Sunday, so supermarkets are full of packages of processed corned beef in preparation for the big celebration. Too bad corned beef isn’t an authentic Irish dish!

The phrase “corned beef” was actually coined by the British, and although the Irish were known for their corned beef throughout Europe in the 17th century, beef was far too expensive for the Irish themselves to eat and all of it was exported to other countries. Owning a cow in Ireland was a sign of wealth, and the Irish used theirs for dairy products, not beef.

The Irish ate pork, and a lot of it, because it was cheap to raise pigs, and they traditionally prepared something like Canadian bacon to celebrate St. Patrick’s Day in Ireland.

In the 1900’s, when the Irish came to America, both beef and salt were more affordable, and the Irish, who lived in poor, tight-knit communities, often next to Jewish communities, bought much of their beef from Kosher butchers. And so many of the Irish learned how to corn their beef using Jewish techniques, but adding cabbage and potatoes to the mix.

It takes about 3 weeks to make corned beef. But now that you know it’s not Irish anyway, that’s OK! (If you’re dying to have it on St Patty’s Day anyway, just buy yourself a supermarket slab this time, then make your own when the craving hits again.) Doing it yourself is not difficult. It just takes time…and you get a really delicious slab of beef.

Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in salt brine. This method was used in England before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”

Brining is a time-honored way of preserving meat and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed with more spices and then smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.

Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional red coloring to the corned beef and pastrami meat. But since saltpeter can also contain carcinogens, I leave it out. The meat may not be the usual bright red color, but the flavor and texture of the meat will not be affected.

Brining the beef brisket

Brining the beef brisket

Step one: corned beef…

beef brisket (about 8-10 pounds)
2 teaspoons paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
2 quarts water

Place the brisket in a large container made of non-reactive material, like glass or plastic.

In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.

Dissolve the 3/4 cup of salt in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this.) Cover the container.

Refrigerate the container and its contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 24 hours to remove the excess salt.

At this point, if you want corned beef, prepare and cook it using your favorite recipe. But I’m all about the pastrami!

Step two: making Pastrami…

pastrami

 

Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels
1/4 cup Kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
3 tablespoons brown sugar
1 tablespoon granulated garlic

Combine the coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind coarsely. Place in a bowl. Add the salt, paprika, brown sugar and granulated garlic. Mix well.

Rub the mix into the brisket well, covering all sides.

Heat your smoker to 225 degrees and smoke for several hours using a less intense wood, like oak. When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat tender.

It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.

 

Happy St. Patty’s Day!

True: the inspiration behind this dish was a conversation I had with friends, talking about our early childhood days. Someone brought up the name Shari Lewis, and her famous puppet Lamb Chop. Next thing I knew, I was grilling the critter in my yard.

This is a great grilled lamb recipe that works best if you marinate it ahead of time, but it’s not absolutely necessary. Cook it indoors or outside on the grill. I use grapefruit zest and juice in the recipe, but any citrus you like will work.

American lamb is different from lamb raised in New Zealand or Australia. If you like a milder flavor, go with the American lamb. Lamb from New Zealand and Australia is entirely grass-fed, making for a stronger “gamier” flavor but a healthier cut of meat, as all grass-fed meat products are.

 

L2

 

6–8 small lamb chops
1/4 cup brown mustard (I like Gulden’s)
Zest of 1 grapefruit
1 tablespoon grapefruit juice
1 tablespoon honey
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

 

 

In a bowl, combine the mustard, grapefruit zest and juice, honey, garlic salt, pepper, and thyme. Mix well.

Place the lamb pieces in a  Ziploc bag and pour the marinade in, sealing the bag well. Squish the bag around gently to make sure the marinade makes contact with all the meat surfaces. Marinate at least 1 hour at room temperature, or longer in the fridge.

Pre-heat a hardwood charcoal grill…or if cooking indoors, pre-heat the oven to 350, and on the stove top, heat an oven-proof pan (cast iron is best) with a little pork fat or oil.

After marinating, remove the lamb pieces from the bag and save the marinade to baste with while cooking. (Don’t use the marinade uncooked, since it made contact with raw meat.)

On the grill: Grill the lamb on all sides first, then start brushing the marinade on them, flipping them, brushing again, and grilling. Keep doing this until you’ve used up all the marinade and the lamb is cooked to proper doneness. Don’t overcook it!

In the pan: Sear the lamb on all sides, then brush all sides with the marinade. Place the lamb in the oven to finish cooking, making sure you don’t overcook it. Let it rest before serving.

 

image

I live one town over from Fall River, Massachusetts, and just down the road from New Bedford, Massachusetts, two thriving proud Portuguese communities. My daughter is in middle school, and she’s taking mandatory Portuguese language classes. We’ve got dozens of authentic Portuguese restaurants in the area, and even a well-stocked supermarket with its own bacalhau (salt cod) room: Portugalia Marketplace, in Fall River.

So when I first posted my recipe of Portuguese kale soup, I was told by many Portuguese friends that my soup wasn’t authentic so I couldn’t call it that. Fair enough. After all, my soup has far less carbs, fewer spices, and uses homemade stock instead of water. It may not be Portuguese, but it’s full of flavor.

My version of the classic Portuguese kale soup.

My version of the classic Portuguese kale soup.

4 cups home-made chicken or beef stock
4 cups water
1 cup lentils, rinsed in cold water
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 clove garlic, through a press
1 lb. chourico, peeled and chopped into small cubes (I use Mello’s, out of Fall River, Mass.)
1 large bunch organic kale
salt and pepper

Add the stock and water to a large pot. Heat until boiling. Add the lentils.

In a saucepan with a little olive oil or bacon fat, saute the onions, carrots, celery, and garlic for a few minutes. Add the chopped chourico and saute a few minutes more. Add the contents of the saute pan in the pot.

Wash and de-stem the kale, tearing the leaves into smaller pieces. Add the leaves to the pot and stir. The stems go in your compost pile. (You can also use them in a juicer.)

Cook the soup until the lentils are al dente. Taste and season for salt and pepper before serving.

 

 

My Portuguese pal, Paula, has a great soup recipe that has been passed down from her Mom. Her Mom even adds chicken feet to the stock, which Paula chooses to leave out. Like most Portuguese soup recipes I’ve seen, there’s a ton of carbs: often potatoes with pasta with a lot of beans. But it is good!

Paula’s Portuguese Soup

3 cans garbanzo beans
2 cans white cannellini beans
1 can pink beans
1 fennel bulb
Large bunch of kale
5-6 potatoes
1 cabbage
2 sticks hot chourico
Beef ribs
1 cup dry macaroni (elbows)
Red crushed pepper wet-optional

Drain and puree 3 cans of garbanzo beans in a food processor. Put the puree in a large pot with about a gallon of water.  Chop the chourico, and add it to the puree along with the ribs. Boil for 20 minutes. Chop the fennel bulb and cabbage into 2 inch squares.  Add the fennel and cabbage to soup and boil for 30 minutes.  Add the chopped kale, and boil for 30 minutes. Add the cubed potatoes and before the potatoes are done, add the remaining drained cans of beans. Add macaroni and cook for a short time at the end.

I love avocado, and using it in this chicken burger recipe gives each bite a creamy, fatty richness the chicken needs.  It’s a simple burger, with just a handful of ingredients, but it’s really full of flavor. And if you use my Awesomesauce on it (recipe below), it’s even better.

If you want to go lo-carb, you can skip the breadcrumbs (and the bun for that matter.) If you’re going gluten-free, simply use GF breadcrumbs and buns and you’re all set to go.

If you don’t like avocado, leave it out. There’s still plenty of flavor.

Wanna add cheese? Go for it.

The bacon is optional, but what burger isn’t better with bacon?

 

chicken2

1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
slices of bacon, cooked
Awesomesauce (recipe below)

chicken1

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, and garlic in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado. I like to put the meat in the freezer for about 10 minutes to firm up a bit.

Form the meat into burger patties. It will be a bit sticky, but just make sure you get the avocado evenly distributed. (I find that using gloves and lightly spraying my hand with avocado oil helps me make the patties without sticking.) Chill the patties again in the freezer for about 10 minutes to firm them up some more before cooking.

Pre-heat the oven to 350 degrees.

Heat a little avocado oil (or bacon fat!) in an oven-proof pan, and place the burgers in it when it’s hot. Let the burgers sear on one side, then flip them. (Make sure they sear well, or they’ll fall apart when you try to flip them.) Place the pan in the oven to finish cooking. It’s chicken…so you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a bun and with a slice of or 2 of bacon and slather with my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

 

Sometimes the best ideas come from out of nowhere.

I had 5 lbs. of beautiful St. Louis-style heritage Berkshire (also known as Kurobuta) pork ribs thawing in the fridge, and I knew I wanted to create a new sauce or glaze with them, but I was feeling less than inspired. Our food-loving friends, Don and Johanna, showed up at our door with a gift they bought in Maine, at a shop called LeRoux Kitchen. It was a bottle of maple balsamic vinegar. It smelled wonderful…and tasted even better! I knew I had what I was looking for.

I used a smoker to make these ribs, but if you don’t have one (or just don’t want to bother with one), the ribs are just as awesome when baked in the oven.

 

By the way, if Don (a talented local artist: http://www.doncadoret.net) and Johanna (a talented teacher) aren’t your friends, you can easily make your own maple balsamic vinegar by combining a 1/2 cup of balsamic (not the super-expensive kind, but the $9-a-bottle kind) with 1 tablespoon of maple syrup. Add more or less maple to taste.

 

Yup…my smoker…she’s been used a few times!

 

I use an electric digital smoker made by Masterbuilt. I like the fact that I can set the temperature and time, and not have to constantly watch it. It has a side chute where I can add smoking chips when I want, and the results are consistent. I suppose some grilling fanatics might say I’m cheating, but a digital smoker allows me to live a life, hang out with my family, do some yard work. I don’t have time to babysit.

I chose to smoke my ribs for about 4 hours in the smoker, lightly seasoning them first with Lawry’s Seasoned Salt, adding hickory chips to the smoker only once to give them a “light smoke.”

Although I always use a water bath in my smoker, the ribs still come out visibly dry, so I like to brush them with a glaze, wrap them in foil and finish the cooking process in the oven. The glaze flavors the meat and also adds a little steam that tenderizes it.

 

Brushing with glaze, then wrapping in foil.

 

 

5 lbs. pork ribs (I get St. Louis-style Berkshire pork)
Lawry’s Seasoned Salt

1 cup water
1/2 cup maple balsamic vinegar (OR 1/2 cup balsamic vinegar + 1 tablespoon maple syrup)
1/4 cup brown sugar
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper sauce (I like Franks’ Red Hot)

 

Prepare the ribs by removing the inedible skin on the back of the rack. The easiest way to do this is to cut a little “tab” of skin, then pull it with your fingers. Holding the skin with a dry paper towel will help your grip. I cut the racks in half to fit my smoker.

Season the ribs lightly with Lawry’s Seasoned Salt on both sides and place them into a 225-degree smoker (or oven, if you don’t have a smoker) for 3 hours, smoking lightly with hickory wood. (Skip the hickory if you’re using the oven.)

In a saucepan over high heat, combine the water, maple balsamic vinegar, brown sugar, onion, garlic, and cayenne pepper sauce. Stir well, and let it come to a boil. Let it reduce by half, leaving it still watery. Set it aside.

After 3 hours, remove the ribs from the smoker (or oven), placing them on a sheet of aluminum foil. (I use Reynold’s Non-Stick Foil, since the glaze will be sticky.) Brush both sides of the ribs with half of the glaze, and place the ribs meat-side-up on the foil before sealing the it around the ribs. Place the aluminum foil packets on a baking sheet, then into a pre-heated 250-degree oven.

 

 

Remove the ribs from the oven after 1 hour. Open the foil packets so that the ribs are now exposed. Brush the top of the ribs one more time, then put the foil back over the top and cook for 1 hour more.

 

 

 

 

 

 

I have to give credit for this recipe where it’s due. Last year, we traveled to Washington, DC and one of our best dining experiences was at the Blue Duck Tavern, a stunning restaurant matched by its unique and beautifully prepared plates. It is the restaurant I recommend to any friends in the DC area, and one I would go back to in a heartbeat. One of the incredible appetizers I enjoyed was the roasted beef bone marrow, which had a delicious pretzel crumble on top. The moment I had a taste, I knew that I would have to recreate this for myself.

The amazing bone marrow plate at the Blue Duck Tavern in Washington, DC.

 

Bone marrow played an important role in the evolution of early man. Perhaps that’s why some of us still have that primitive craving for it.

Early man had small teeth and ate anything he could lay his hands on, especially meat. But he was no hunter. Attracted by circling vultures, he probably scavenged the leftovers from a big kill such as an antelope left in a tree by a leopard, or a large animal such as a wildebeest that had been slaughtered by lions.

Because meat is relatively easy to digest and rich in calories and nutrients, early man lost the need for the big intestines of apes and earlier hominids. This freed up energy for use by other organs. This surplus of energy seems to have been diverted to one organ in particular – the brain. But scavenging meat from under the noses of big cats is a risky business, so good scavengers needed to be smart. At this stage in our evolution, a big brain was associated with greater intellect. Big brains require lots of energy to operate: the human brain uses 20% of the body’s total energy production. The concentrated calories and nutrition found in meat was responsible for an increase in the brain size of early humans.

But around two million years ago, telltale cut marks on the surface of animal bones reveal that early humans were using crude stone tools to smash open the bones and extract the marrow. Stone tools allowed early man to get at a food source that no other creature was able to obtain – bone marrow. Bone marrow contains long chain fatty acids that are vital for brain growth and development. This helped further fuel the increase in brain size, allowing our ancestors to make more complex tools. Many historians believe that the blunt force required to break bones with tools to extract the bone marrow was a crucial ingredient in the development of the human hand, and the unique dexterity it has over that of apes.

Of course, these days, we can simply go to our butcher and ask them to slice some beef bones for us so that we can enjoy the marrow like our ancestors did. It’s much more civilized.

My box o’ frozen bones. I ordered about 25 lbs. of marrow bones from a grass-fed beef farm in Texas.

 

They key to roasting marrow bones properly is to keep an eye on them. The bones can go from frozen solid to blazing hot in no time, and that means the marrow can go beyond its rich, gelatinous perfection into a puddle of fat at the bottom of your pan in mere moments.

 

3 lbs. beef marrow bones (I like them sliced lengthwise)
3/4 cup finely ground salted pretzel sticks
1 teaspoon dried parsley flakes
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
olive oil

 

I keep the beef bones frozen, moving them to the fridge until I’m ready to roast them.

Pre-heat the oven to 450 degrees.

Grind them up!

Place a handful of salted pretzel sticks in a food processor, and pulse them until the pretzels are ground fine. When you’ve got 3/4 cup of ground pretzel powder, move it to a bowl and add the parsley, onion, garlic and black pepper. No salt is needed if the pretzels are salted.

 

 

Lay the bones flat on a baking pan. If they wobble, place them on a layer of coarse salt to hold them steady. Sprinkle the pretzel mix on the bones, a little drizzle of olive oil on top, and place them in the oven.

 

Now you watch…there’s that one point where they go from “not quite yet” to perfection to “Oops! Too much!” …so be careful!

Perfection!

 

Some toasted bread on the side is all you need!

 

If you’re cooking gluten-free, try Snyder’s of Hanover GF pretzels. They are awesome…you’ll never know the difference.

 

As a teenager growing up on Long Island, I worked long hours at a local Italian restaurant called Pizza City East in Plainview. (The original Pizza City was in Ozone Park, Queens.) Though the pay sucked, I made some important friendships that have lasted to this day. I also learned many Italian cooking basics: how to open clams for red and white clam sauce, the secrets of great pizza dough, the art of a perfect espresso, and how to make massive quantities of baked ziti.

When I got older and I shared an apartment with my buddy, Don, we would regularly invite a large crowd of people over for a party, and a huge tray of baked ziti was an inexpensive and hugely popular way to feed a crowd that was doing some serious drinking.

The basic ingredients of baked ziti are the same as lasagna, the main difference being the wetness factor. If you make lasagna too wet, the thing will fall apart when you try to slice it. But baked ziti is meant to be sloppy, and it actually shines in its incredible gooiness!

My baked ziti consists of 2 sauces (a meat sauce and a bechamel sauce) and 4 cheeses (ricotta, mozzarella, provolone, and Parmigiano Reggiano) using pasta that is boiled much firmer than al dente. Technically, I like to use penne, not ziti. It’s firmer, and really works well with this recipe. And there are plenty of great pasta choices out there for gluten-free diets. Our favorite brand of GF pasta is Garofalo.

 

Gooey and delicious!

Meat Sauce…
1 small onion, finely chopped
1 small carrot, finely chopped
1 lb. grass-fed ground beef or pastured pork, or a combination of both
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 28-oz. can whole tomatoes
extra virgin olive oil for sautéing

 

Heat a tablespoon or 2 of olive oil in a large pan and sauté the onions until translucent. I finely chop the carrots by peeling them all the way down until there’s nothing but a pile of peeled pieces, then chopping them up so small, they almost melt into the sauce. Add the carrots and cook for 2 minutes. Add the beef (or pork) and cook the meat until it browns. Add the parsley, oregano, basil, salt and pepper and mix well.

Empty the can of tomatoes into a blender and blend it until smooth. Add this to the pan and mix well.

Cook the meat sauce for about 10 minutes, then remove it from the heat and set it aside.

 

Bechamel sauce…
3 tablespoons butter
3 tablespoon all-purpose flour (I use Cup4Cup flour to make it gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups 2% milk

 

Bechamel is a basic white sauce. It adds a wonderful creaminess to lasagna or baked ziti.

Melt the butter in a saucepan under medium heat. Add the flour and whisk until you’ve combined the butter and flour and have a light roux.

Add the milk, and keep whisking, making sure you don’t get any lumps in the sauce. Season with the salt and pepper.

Keep whisking until the sauce thickens. Once it does, remove it from the heat and set it aside.

Beautiful baked ziti!

 

12 oz. small pasta, like ziti or penne
4 slices provolone cheese (about 4 oz.)
ricotta cheese (about 8 oz.)
mozzarella cheese, shredded (about 8 oz.)
2 tablespoons freshly grated Parmigiano Reggiano

 

Pre-heat the oven to 350 degrees.

For baked ziti, use a deeper pan than you would for lasagna, about 4″ deep.

Take several large spoonfuls (about half) of the meat sauce and the béchamel sauce and mix them together in the pan.

Boil the pasta in a pot of salty boiling water until very firm…firmer than al dente. Drain the pasta and pour it into the pan with the sauces. Mix really well.

Tear the slices of provolone and add them to the pan, mixing them in. Mix in the ricotta cheese, and handful of the mozzarella, and all the Parmigiano Reggiano, stirring really well to get everything mixed together.

If there’s still room in the pan, keep adding equal parts meat sauce and béchamel sauce until you’ve used them up.

Smooth the top of the ziti mix flat with the back of a large spoon, then sprinkle the remaining mozzarella evenly over the top. Sprinkle a little oregano on top, and place the pan in the oven to bake for 30 minutes, or until the mozzarella on top is a beautiful golden brown.

 

Baked ziti, before baking.

 

 

The best mac and cheese ever: baked ziti!

 

Of course, when you’re cooking, there’s always someone hanging around to grab a taste of the baked ziti before it goes in the oven…

 

 

 

 

 

If there’s a dish that my Mom made all the time but I didn’t appreciate until I got older, this is it. Stuffed cabbage, cabbage rolls, or balandėliai, as we say in Lithuanian, was a staple in our home and one of my Dad’s favorite foods. 

I had seen my Mom make these beauties so often in my childhood, I didn’t even need to check online recipes out for guidance. That doesn’t mean I make them exactly like Mom, but my version came out pretty damn good. I think Mom would be proud.

As always, to keep this dish gluten-free, I simply toast some GF bread slices in the oven, then grind them in the food processor. Way better than buying pre-made GF breadcrumbs!

image

 

4 strips of bacon, chopped
1 yellow onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1 lb. ground grass-fed beef
1 lb. ground pastured pork
1/2 cup breadcrumbs
2 eggs
1 large head cabbage
1 pint homemade chicken, beef or veal stock
750 g diced tomatoes (1 Pomi container)
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion

Chop the bacon into small pieces and fry them until crisp. Finely chop the onion, and add it to the bacon and rendered fat in the pan, cooking until the onions are translucent. Add the salt, pepper and garlic. Mix well, and remove from the heat. Let it cool to room temperature.

In a large bowl, combine the beef, pork, breadcrumbs, eggs, and cooled bacon and onion mixture. Place it in the fridge to firm up.

Let a large pot of salted water come to a boil. Core the cabbage, leaving the leaves whole, and carefully immerse the head of cabbage into the hot water. Little by little, the outermost leaves of the cabbage will come off the head, and you can remove them with tongs, so you don’t burn yourself with the hot water. Set the leaves aside to cool, and continue doing this until you can no longer remove leaves from the remaining head of cabbage.

Remove the remaining head of cabbage from the hot water, and using your hands or a knife, break it into flat pieces. Line the bottom of a roasting pan with the pieces. These will keep the stuffed cabbage from burning and sticking to the bottom.

Time to roll the stuffed cabbage. Take the meat out of the fridge. Lay a cabbage leaf flat on the counter, and add some of the meat mixture inside. Roll the cabbage around the meat, folding the sides in as you go, much like a burrito. You might need to slice away the thickest part of the leaf stem to make rolling easier. Lay the stuffed cabbage in the roasting pan on top of the leftover cabbage pieces. (Unlike Mom, I don’t use toothpicks to hold the stuffed cabbage rolls together.)

Continue stuffing and rolling the cabbage leaves until you’ve got a pan full of them, shoulder-to-shoulder.

In a blender or whisked in a bowl, combine the stock, diced tomatoes, thyme, salt, pepper, garlic and onion. Pour this mixture over the top of the cabbage rolls in the roasting pan, covering them.

 

 

If you have leftover cabbage, you can place another layer of them on top. Otherwise, cover the roasting pan with foil and place in a pre-heated 350 degree oven. Cook for an hour.

 

 

After an hour, remove the foil and cook further for another 45–60 minutes.

 

image