Classic Ragù Bolognese

This is a very classic ragu and so very very delicious.  Don't skip the veal.  It adds a nice depth to this meat sauce.  Besides, that's the classic way to make it. Serves 4-6

Photo by Marcus Nilsson

INGREDIENTS

• 2 Tbsp. extra-virgin olive oil
• 2 medium onions, finely chopped (about 1 1/2 cups)
• 2 celery stalks, finely chopped (about 1 cup)
• 2 carrots, peeled, finely chopped (about 3/4 cup)
• 6 oz. ground beef (85% lean)
• 6 oz. ground veal
• 3 oz. thinly sliced pancetta, finely chopped
• 1/2 cup dry red wine
• 3 cups (about) beef stock or chicken stock, divided
• 3 Tbsp. tomato paste
• Kosher salt and freshly ground black pepper
• 1 cup whole milk
• 1 lb. tagliatelle or fettuccine (preferably fresh egg)
• Finely grated Parmesan (for serving)

• Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
• Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
• Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
  
  

NUTRITIONAL INFORMATION

4 main-course servings, 1 serving contains:

• Calories (kcal) 695.2
• %Calories from Fat 31.6
• Fat (g) 24.4
• Saturated Fat (g) 6.8
• Cholesterol (mg) 145.9
• Carbohydrates (g) 83.6
• Dietary Fiber (g) 5.7
• Total Sugars (g) 9.3
• Net Carbs (g) 77.9
• Protein (g) 33.5
• Sodium (mg) 735.6

Bucatini All' Amatriciana

I love the Italian pasta bucatini.  It is thicker than a spaghetti or angel hair and adds additional "bite" to the dish.  That is IF you cook it al dente. Don't make it limp. This is a very simple dish.  Simply add a great salad, your favorite bread and, of course, your favorite red wine.  Serves 4

INGREDIENTS

• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices, crushed by hand t
• Kosher salt
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 oz.)

• Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
• Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
  
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (Kcal) 524.6
• %Calories From Fat 25.2
• Fat (G) 14.7
• Saturated Fat (G) 4.0
• Cholesterol (Mg) 14.7
• Carbohydrates (G) 75.9
• Dietary Fiber (G) 6.0
• Total Sugars (G) 7.4
• Net Carbs (G) 69.9
• Protein (G) 19.4
• Sodium (Mg) 757.8

Chocolate Tiramisu

I have made this for a dinner party.  It is one spectacular way to end a meal.  And it's not all that hard to do.  I actually served it in coffee cups as Bon Appetit  suggests.  Chocolate and coffee...a pairing made in heaven. Yes, I know the calorie count is up there but quit bitching!

PHOTOGRAPH BY Romulo Yanes

INGREDIENTS

ESPRESSO SYRUP

• 1 1/2 cups espresso or strong coffee
• 1/4 cup sugar

TIRAMISÙ

• 1 3/4 cups mascarpone cheese, divided
• 2 Tbsp. plus 1/2 cup sugar
• 1/4 tsp. vanilla extract
• 1/2 tsp. unflavored gelatin
• 4 large egg yolks
• 1 cup chilled heavy whipping cream, divided
• 6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
• About 48 soft ladyfingers

PREPARATION

ESPRESSO SYRUP

• Stir espresso and sugar in a small bowl until sugar dissolves; set aside.

TIRAMISÙ

• Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
• Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
• Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
• Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 821.0
• %Calories from Fat 76.7
• Fat (g) 69.9
• Saturated Fat (g) 37.5
• Cholesterol (mg) 315.5
• Carbohydrates (g) 46.5
• Dietary Fiber (g) 1.7
• Total Sugars (g) 29.7
• Net Carbs (g) 44.8
• Protein (g) 12.9
• Sodium (mg) 100.6

Cast Iron Seared Pike with Braised Mustard Greens and White beans

I do a similar meal but use salmon instead of pike and kale instead of mustard greens.  Either way, this is a very simple, delicious, nutritious meal.  From the WSJ.  Serves 4

Total Time: 15 minutes

Serves: 4

½ pound bacon, chopped

2 garlic cloves, thinly sliced

8 cups loosely packed mustard
greens, stemmed and roughly
chopped (or escarole)

Salt and freshly ground black
pepper

¾ cup chicken stock

2 cups cooked white beans
(see recipe online)

1½ teaspoons butter

4 pike fillets (or salmon or lake

trout), 6 ounces each

1 teaspoon grapeseed oil
(or vege table oil)

1 cup firmly packed chopped

mixed fresh herbs

(e.g. parsley, tarragon,

watercress), stems removed

Juice of 1 lemon

1 teaspoon olive oil

What To Do:

1. Preheat oven to 350 degrees.

2. Heat a large cast-iron pan over medium-high heat. Add bacon and brown for about 2 minutes. Pour off all but 2 tablespoons fat. Add garlic and fry for about 30 seconds. Add greens and stir until wilted, about 1 minute. Season with salt and pepper, to taste.

3. Reduce heat to medium-low. Add stock to greens and bacon. Cook for 1 minute, then add cooked white beans. Once beans are warmed through, after about 1 minute, fold in butter. Scrape beans-and-greens mixture into a bowl, along with its cooking liquid. Set aside and keep warm.

4. Season fish fillets with salt and pepper on both sides. Wipe off cast-iron pan and place it over medium-high heat. Add grapeseed oil and then fish. Brown fillets for 1½ minutes on each side. Transfer pan to preheated oven and cook fish for 3½ minutes more. Meanwhile, put herbs in a small bowl and add lemon juice and olive oil. Toss and season with salt and pepper, to taste.

5. To serve: Spoon the stew of beans and greens onto a platter. Top with fish fillets and garnish with dressed herbs.

Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Flat iron steak is one of the best pieces of meat around for both taste and price.  I cook it all of the time.  And we southerners loves our succotash.  And it's very good for you, too.  Serves 4-6

• 2-1/2 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1/2 tsp. Dijon mustard
• 1 Tbs. light brown sugar
• Kosher salt and freshly ground black pepper
• 2 lb. beef flat-iron steak
• 1/2 lb. green beans, trimmed
• 6 scallions, trimmed
• 4 medium ears corn, shucked
• 2 large firm-ripe tomatoes, halved crosswise
• 4 Tbs. unsalted butter, softened
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh lime juice
• 1 Tbs. heavy cream

TIP:

To grill green beans, simply arrange the beans perpendicular to the grates. To flip, use a shoveling motion with your tongs to scoop up a few and turn them over.

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 Tbs. of the oil, 1 Tbs. of the mustard, the brown sugar, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Brush all over the steak and set aside.

Brush the green beans, scallions, corn, and tomatoes all over with the remaining 1-1/2 Tbs. oil and season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 3 to 5 minutes for the beans, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.

Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.

Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 tsp. mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; mix with a spoon until almost smooth.

Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the green beans and scallions and add to the bowl along with the parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.

Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.

nutrition information (per serving): 
Calories (kcal): 480; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 12; Protein (g): 33; Monounsaturated Fat (g): 12; Carbohydrates (g): 22; Polyunsaturated Fat (g): 2; Sodium (mg): 860; Cholesterol (mg): 125; Fiber (g): 4;

PHOTO: SCOTT PHILLIPS

Grilled Shrimp with Chile, Cilantro, and Lime

I love shrimp in the shell.  It's not something that Americans like to deal with.  All over southern Europe and South America, shrimp cooked in there shells.  It adds a depth to the flavor of the cooked shrimp.  Kind of like cooking it in its own stock.  Serves 4

PHOTOGRAPH BY Tuukka Koski

INGREDIENTS

• 16 jumbo shrimp, unpeeled, preferably head-on
• 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
• 4 tablespoons vegetable oil, divided, plus more for grill
• 2 teaspoons turmeric
• 30 cilantro sprigs, chopped
• 10 long red chiles (such as Holland or Anaheim), stemmed
• 8 garlic cloves
• 2 1' pieces ginger, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons palm sugar or (packed) light brown sugar

• Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.
  
  
  

NUTRITIONAL INFORMATION

4 servings (main), one serving contains:

• Calories (kcal) 250
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 45
• Carbohydrates (g) 22
• Dietary Fiber (g) 2
• Total Sugars (g) 13
• Protein (g) 10
• Sodium (mg) 2140

Quinoa Tabbouleh

This is such an easy dish to make.  And on top of that, it is healthy.  A great side for any grilled meat or fish. Serves 6

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

PREPARATION

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
• DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  
  
  

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Jason Lowe

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 21
• Saturated Fat (g) 3
• Cholesterol (mg) 0
• Carbohydrates (g) 24
• Dietary Fiber (g) 3
• Total Sugars (g) 2
• Protein (g) 5
• Sodium (mg) 170