Tag Archives: tomato

Hearty Polish Sausage & Beans

11 Sep

I consider myself to be a resourceful person. My ‘creative thinking’ ability was evidenced at a young age, when I once received a homework assignment from my strict Catholic school, with the instruction to listen to the Pope’s Easter mass & speech and fill out a 100 item questionnaire about it. Faced with the horror of having to sit through 4 hours of televised prayer in Latin – on Sunday no less! – I told my teacher that our TV was of a communist brand and that therefore we weren’t able to tune into the channel in question as our airwaves were censored by the Russian Orthodox Government. I think I should have gotten an honorable mentioning for such creativity, but instead I got to copy the “Ten Commandments”… 25 times!

I entirely blame my mother for this kind of quick-witted creative thinking. After all, she was a pro at it herself and she was known to smite the nonsensical ways of the strict Catholic establishment on a routine basis. As an example, when she was hired by the private convent school in question, the bearded dragon head nun made it clear to her that she was expected to wear a long, calf-length skirt & stockings, and to refrain from engaging the girls in any scandalous or improper activity such as, but not limited to: cartwheels, splits, summersaults, exercises that required us to spread our legs, headstands or anything else that could potentially expose the Lord to juvenile indecency. Since it proved futile to reason with the clergy about the scholastic curriculum of a physical education class, my mother creatively taunted the school’s ridiculous policy and showed up for her first day on the job wearing a long skirt… with a snazzy pair of shiny red metallic Adidas sweatpants underneath!

Creativity and independent thinking ranked high on our mother’s list of virtues she deemed necessary in life. She made sure our little brains were exercised daily, and she made it a point to teach us to think outside the box and to never accept nonsense as suitable answer or solution.

I’ve had to be creative with our food budget on many occasions, but when I came home to a virtually empty fridge yesterday, it gave culinary creativity a whole new meaning. With payday still 3 days away, I took a quick gander in our pantry and figured I could manipulate a recipe for Polish sausage & beans I saw on Pinterest a little while ago. The result was a hearty & flavorful stew of tomatoes, peppers and kielbasa, and it received two thumbs up from all of us.

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Hearty Polish Sausage & Beans
(Adapted from a Pinterest recipe)
– 3 15oz cans of your preferred beans (*)
– 1 Polish sausage or Kielbasa
– 1 large red bell pepper
– 1 large green bell pepper
– 2 medium yellow onions
– 2 Poblano peppers
– 6-8 cloves of garlic, crushed and chopped finely
– 1 28oz can of crushed tomatoes
– 1 Tbsp of sweet Hungarian paprika
– 1/4 cup of fresh dill, chopped
– 1/4 cup of fresh parsley, chopped
– salt & pepper to taste
– 2 Tbsp of extra virgin olive oil
(*) You can use any beans you like, but I prefer a combination of white cannellini beans, black beans & pinto beans.

Drain and rinse beans under cold water, set aside.

Chop peppers and onions into large dice. Crush garlic with the back of your knife, and chop into fine pieces. Slice kielbasa into small rounds.

Heat olive oil in a heavy pot, and sauté peppers, onions and garlic until beginning to soften. Add crushed tomatoes, paprika, dill, parsley, salt & pepper, and simmer until vegetables are soft.

Add kielbasa and beans, and allow to simmer until everything is warmed through. Serve over brown rice or with a crusty loaf of bread.

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Spaghetti Bolognese

18 Aug

Yesterday was one of those rare days on which I didn’t really feel like cooking. We’d been mostly in our ‘weekend lazy‘ mode, and I didn’t get out of my purple penguin pajamas until well into the afternoon. Up until that moment in which I actually traded my cozy pj’s for cozy jeans & a tee, my most strenuous activity was whipping up grilled cheese sandwiches & a tomato salad for the beau & I… It took 20 minutes of thumbing through the newest edition of ‘Food & Wine’ whilst slouched in the couch, to recover from this sudden burst of activity. I know I will pay dearly for this laziness in the upcoming week, but it was nice for once to actually not be running up & down the stairs with laundry baskets and hauling 20 bags of groceries inside, as though I’m in some wacky episode of ‘Survivor-Special Homestead Edition‘.

The result of this pointless Saturday lull, was that after hours of watching my stepson play ‘Portal 2’ on his Xbox and browsing Pinterest and the likes on my phone, I actually started enjoying the nothingness of my Saturday and I morphed into the mother of all laziness. The longer it went on, the more ‘nothing’ I felt like doing… and then dinner time hit me. Like the hand of God himself striking me down for my indolence.

A quick peek in the fridge brought ground beef, onions & basil to the forefront, so spaghetti it was! I realize that I’m not adding an earth-shattering culinary oeuvre with posting a recipe for ‘spaghetti bolognese‘, but I thought I’d share my version of this classic nonetheless…

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SPAGHETTI BOLOGNESE
(Adapted from a recipe by Anne Burrell)
– 3 shallots, finely diced
– 2 large carrots, finely diced
– 3 ribs celery, finely diced
– 4 cloves garlic, minced or grated
– 3 lbs of lean ground beef
– 2 6oz cans of tomato paste
– 1 28oz can of crushed tomatoes
– 3 cups full-bodied red wine
– salt & pepper
– olive oil
– a pinch of cayenne pepper
– 3 bay leaves
– 1 bunch of thyme, tied in a bundle
– 1.5 lbs of dry spaghetti
– 1/2 cup grated or shaved Parmigiano-Reggiano

In food processor, puree onion, carrots, celery, & garlic into a coarse paste (or blend with a hand mixer).

In large pan heat olive oil and sauté veggie paste with a generous helping of salt, until most water has evaporated and they start to brown, approx 15 min.

Add ground beef & season generously with salt as well. Allow the beef to brown slowly, 15-20 mins.

Add tomato paste & cook til brown, 4 to 5 mins. Add red wine. Cook til wine reduces by half, another 4-5 mins.

Add crushed tomatoes and toss in bay leaves & bundle of thyme. Stir to combine all. Bring to boil, reduce heat to simmer and -ideally- simmer 3 1/2-4 hours to develop all the flavors. If the sauce gets to thick, add water. Finish sauce with salt & pepper to taste, and add a pinch of cayenne pepper for a bit of heat.

During last 30 mins, bring a large pot of water to boil. Pasta water should always be well salted, so don’t skimp on this. When water comes to a rolling boil, add pasta & cook for 1 minute less than package says. Reserve 1/2 cup pasta water.

Meanwhile remove 1/2 of the sauce from pot & reserve in a separate bowl.

Drain the pasta & add to the pot with 1/2 the sauce. Toss pasta to coat. Add some reserved sauce to achieve an even ratio between pasta & sauce.

Add reserved pasta water and cook pasta & sauce together over med heat until the water reduces. Turn off heat.

Give a big sprinkle of freshly grated or shaved Parmigiano Reggiano and a generous drizzle of good quality olive oil.

Buon Appetito!

Melanie’s Promised Lasagna

26 Jul

Belgians are gregarious people by nature. We enjoy mingling with friends & family in our local cafés, and we love food & drink as much as we enjoy engaging in theatrical debates about the linguistic & political divide in the country. Most of this bickering takes place over a few pints of ‘Maes Pils’ or ‘Leffe’, and the more freely beer flows, the better we seem to understand each other. Heated arguments nearly always end in boisterous laughter and an amicable pat on the back, and a family size paper pack of mayo-laden French fries is never far away. While it’s widely known for Italians to visually paint their verbal language with dramatic hand gestures & body language, you’ll find similar story-telling antics in Belgium. For instance, mom has always been exceptionally talented in adding depth to her words with dramatic facial expressions and colorful hand gestures. I’ve secretly pondered if perhaps she isn’t part Italian, a belief that was reinforced by her uncanny ability to cook a mean spaghetti.

Which brings me to Italian food… Italian cuisine is celebrated everywhere in the world and Belgium is no exception to this. Our people embrace pasta and Parmigiano Reggiano like no other, and our towns are dotted with colorful red/white/green pizzerias and rustic trattorias. We didn’t get to eat out very often, but during town festivities or family gettogethers, when the ever-watchful eye of mom wasn’t so watchful, we’d gorge on Italian wedding cake and forbidden fruit cream soda like there was no tomorrow. Italian food has always been a sultry lover of mine. Despite my best New Year’s resolutions, I can’t seem to resist its salty cheeses, wine-cured meats or dreamy pastas… It’s no wonder then that I sometimes ‘go to the mattresses…’ in my small apartment kitchen, and bake lasagna from scratch, leaving the kitchen looking like a bloody scene out of ‘The Godfather’. The tomato-mess is well worth the army-size supply of lasagna we end up, as I haven’t quite mastered the art of portion control just yet.

Half a year ago A little while ago, I brought lasagna leftovers to the office and shared them with my colleague Melanie F. It was amore at the first bite. She’s asked me for the recipe ever since, but has been patiently waiting for my procrastination to die down naturally. In talking about my blog the other day, she jokingly reminded me I still owed her that recipe, so I crossed over to the pimp-side and promised her I’d post it if she’d become a follower on my blog… Yeah. I’m that cheap, y’all. So without further ado, here’s Melanie’s promised lasagna recipe…

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MELANIE’S PROMISED LASAGNA
For the meat sauce:
– 1 large carrot, grated
– 2 shallots, grated
– 2 ribs of celery, grated
– 2 28oz cans of crushed tomatoes
– 1 8oz can of tomato paste
– 12 oz of chianti (or any dry red wine)
– 1 lbs of ground beef (extra lean)
– 1 lbs of Italian sausage, casings removed (hot or sweet, but I prefer sweet)
– 1 large onion, finely chopped
– 6 small cloves of garlic, pressed or minced
– 1.5 cups of fresh basil, chopped
– salt & pepper, to taste

In a large heavy pan, sauté the grated carrot, celery & shallot (aka ‘mire poix’) until fragrant and beginning to brown. Add garlic and sauté for a minute or so longer so the garlic has time to release its flavor a bit. Add chopped onions and brown until translucent and soft. Add the meats and brown until crumbled and mostly done. Add tomato paste and brown 2-3 minutes longer until tomato paste gets a deep brownish red color. Douse with half of the chianti and let reduce until most of the wine has evaporated. Add crushed tomatoes, rest of the chianti and salt & pepper, and simmer without the lid until all of the watery liquid has evaporated and you achieve a thick sauce. Fold chopped basil in the sauce and season with salt & pepper to your liking.

For the creamy béchamel-like sauce
– 2 15oz tins of ricotta cheese
– 2 cups of milk
– 2 Tbsp of butter
– 2 Tbsp of all-purpose flour
– pinch of nutmeg
– pinch of cayenne
– salt & pepper

Melt butter in a sauce pan. When butter is melted, add flour and cook for 1 minute until an even ‘paste-like’ consistency forms. Slowly incorporate milk and bring to a boil over medium heat. Sauce should start thickening fairly soon when milk simmers. When béchamel sauce is ready, stir in a pinch of nutmeg, salt & pepper to taste. Take pan off of the stove, and add 2 tins of ricotta cheese. Fold until you get a thick, creamy, pudding-like consistency. Salt & pepper to taste.

Building the lasagna:
– 2-3 boxes of lasagna noodles, par-boiled & drained (or use the ‘no-cook’ kind)
– 3 cups of Parmesan cheese + Pecorino Romano, freshly grated by hand

Heat oven to 375F. Butter a large deep oven-pan. Spread a few Tbsp of the meaty tomato sauce to coat the bottom & prevent noodles from sticking to the pan, and place a layer of noodles on top of the sauce. Overlap the noodles’ egdes slightly. Then, evenly spread a thick layer of the ricotta/béchamel sauce over the noodles (careful not to shift the noodles too much) and sprinkle liberally with grated cheese so the cheese covers most of the béchamel sauce. Top with an equal layer of the meaty tomato sauce, then add another layer of cooked noodles on top of the tomato sauce. Repeat this process 2 more times until your dish is full (+/- 3 layers) and you finish with a top layer of tomato sauce. Simply sprinkle grated cheese directly on top of the tomato sauce, and bake in the oven for approx. 45-60 minutes until heated through and cheese on top is bubbly and brown.

Serve with crusty bread and a nice glass of Chianti.

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