PARMESAN POLENTA

Polenta is an Italian side dish that has become a great American favorite being served along side delicious main courses like Italian Pot Roast.   Parmesan Polenta is creamy and has an earthy taste that compliments other dishes that have heavy Sauces well.  Use high quality Cheeses for the best flavored Polenta.  Grits and Mush are also basically the same thing as Polenta, boiled Cornmeal.  Call it Polenta and you can charge more the Cornmeal makers figured out.   Bob's Red Mill brand has a good coarse ground Cornmeal that works well in this recipe.  Call it what you want, Polenta is delicious when you are Cooking The Amazing.





Here is the recipe.




5 c  Water
2 t  Fine Grain Sea Salt
1 1/2 c  Coarse Grind Corn Meal (Polenta)
2 c  Grated Parmesan Cheese
1 1/2 c  Grated Sharp Cheddar Cheese
4 oz  Cream Cheese
1 Stick Of Butter
1 1/4 c  Heavy Cream
1 t  Dried Oregano
1/2 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
Shaved Parmesan To Garnish


1.  Over high heat bring 5 c of Water to the boil and add 2 t of Sea Salt and stir until dissolved.

2. Add the Corn Meal and stir immediately to avoid lumps.  Turn the heat down to medium-low as soon as you begin to stir.  Stir until the Polenta becomes thick, about 5 minutes.

3.  Continue to cook on medium-low while stirring continuously until the Polenta is soft and cooked, about 7-10 more minutes.

4.  Once soft turn off the heat and stir in the Cheeses, Cream Cheese, Butter, Heavy Cream, Sea Salt, Black Pepper and Oregano until well combined.

5. Taste for seasoning and add more Sea Salt or Pepper as needed.  Serve immediately with shaved Parmesan over the top.


COPYRIGHT (c) 2012

LINGUINE WITH PROSCIUTTO AND MINT

On my last visit to Italy I ate one of the most delicious Pasta dishes of my life.  That is saying a lot having been to Italy many times over the years and eating my way across the country and back.  It was one that I had to recreate a recipe for when I came home because I could not get that Amazing flavor combination of Linguine in a Cream Sauce of Spring Peas, Mushrooms, Prosciutto and Mint out of my mind.  The Mint was, at first, something that I thought would not be good in a savory dish, but it works.  The Mint gives a great fresh bright taste to the Cream Sauce and rounds out the flavors of the Prosciutto, Mushrooms and Peas well.  This is a quick cooking dish that requires all of your prep work to be done ahead of time.   Being able to eat the best dishes from Italy is easy when you are Cooking The Amazing. 


Antica Trattoria Tritone in Rome.  An amazing restaurant where we ate this delicious Pasta.




The real dish from Italy that insptired this recipe.  This one uses Tagliatelli Pasta.





Here is the recipe.




1 lb.  Fresh Linguine
2 T  Butter
2 T  Extra Virgin Olive Oil
4 T  Finely Diced Onion
1 c  Fresh Mushrooms Sliced
1  Clove of Garlic, Peeled
1/2 t  Fresh Ground Black Pepper
1 c  Heavy Cream
4 oz.  Prosciutto, Sliced In Strips
1 c  Parmesan Cheese, Grated Fine
1 c  Fresh Peas (or Frozen Thawed)
1/2 c  Reserved Pasta Water
40  Mint Leaves, Chopped Fine
Fine Grain Sea Salt To taste
Parmesan Cheese To Finish



1.  Plan ahead and prepare all of the chopping, dicing, slicing etc. and set aside.  This dish cooks fast and everything needs to be ready to go.  Finely dice 4 T of Onion (approximately 1/2 of a medium onion).  Slice fresh Mushrooms thin to equal 1 c.  Peel one clove of Garlic and make a slice with a knife in the end.  Later you will be pulling the Garlic out so keep it whole to find it easily.  Slice the Prosciutto into 2 inch strips.  It will get sticky and ball up as you slice it, don't worry.  Grate 1 c of Parmesan Cheese finely.  Parmigiano Reggiano is the best choice for the cheese but it is expensive and worth it for the flavor it provides.  (Whole Foods Market sells it by the chunk.)  Measure out 1 c of Fresh Peas (or Thawed frozen Peas works well, too).  Chop finely 45 Fresh Mint leaves (see below).    Put a large pot of Salted Water on high heat on the stove to boil for the Pasta.

Stack 10 of the Mint Leaves in a pile. 

Fold the stacked leaves over in half and cut crosswise into thin ribbons.

Cut the ribbons into smaller pieces.  Repeat with the remaining Mint leaves.

 2.  In a large pan over medium heat add the Extra Virgin Olive Oil and Butter.  Once the Butter has melted add the finely diced Onions and Mushrooms, the whole Garlic clove and the fresh ground Black Pepper.   Saute for 4-5 minutes until the Onions and Mushrooms are softened with just a little brown color beginning to emerge. 

3.  Your Pasta water should be well Salted and boiling now.  Add your Linguine and cook until almost soft and cooked (al dente).  Later you will use 1/2 c of the Pasta Water after the Pasta is done in the Sauce so do not pour it all down the drain.  Cook the Pasta while you finish the Sauce.

4.  Add 1 c of Heavy Cream to the sauteed Onions and Mushrooms and stir in well.  Simmer for 2 minutes stirring constantly.  Remove the Garlic Clove and discard after simmering.

5.  Add the Prosciutto and Peas and stir in well and turn off the heat. 

6.  With the heat remaining off, add the Parmesan Cheese and stir in well then add 1/2 c of Pasta Water direct from the pot of boiling Pasta.  This is a very Italian cooking technique that binds the Sauce using the starches from the Pasta.  Stir until the Parmesan Cheese incorporates into the Sauce.

7.  Keep the heat off.  To the Sauce add all of the cooked Pasta immediately at once.  Do not strain it, just pull it out directly from the boiling pot and toss it in the Sauce, dripping wet and all.  Quickly stir in well and then add the chopped Mint and stir well.  Taste the Sauce and add Sea Salt if needed.   Serve immediately and sprinkle with Parmesan Cheese on top.

COPYRIGHT (c) 2011

MUSHROOM RAGU

Mushroom Ragu is a rich and hearty Mushroom Sauce that can be tossed with cooked Pasta, layered in a Lasagna to replace the Meat or ladled over creamy Polenta or steamed White Rice.  The Mushrooms give an earthy depth of flavor that allows the other key ingredients, like Garlic and Madeira Wine to shine in the background without dominating.   This delicious Ragu will become one of your go to comfort foods that can be a main course or a side dish to other hearty dishes like Meatloaf or Braised Beef Ribs.   Mushroom Ragu is a dish that makes Cooking The Amazing both easy and delicious.






Here is the recipe.



2 lbs.  Fresh Mixed Mushrooms, quartered
3 T Olive Oil
1 1/2 t  Sea Salt, fine grain
1 t  Fresh Ground Black Pepper
2 T Olive Oil
1 Large Yellow Onion, diced fine
2 Cloves Garlic, chopped fine
1/2 t Sea Salt
1/2 t Fresh Ground Black Pepper
1 t  Dried Thyme
1 t  Dried Oregano
1 c  Beef Stock
1/2 c  Madeira Wine
2 1/2 c  Tomato Sauce 



1.  Select at least two types of Mushrooms for a more in depth Mushroom flavor.  Crimini, Oyster, Shiitaki, Chanterelle or even White Button Mushrooms are widely available varieties.  Use a slightly damp cloth to clean your Mushrooms.  Never put mushrooms under water to clean them because they will become water logged and so will the dish you are making.  Mushrooms absorb liquids easily.  After cleaning, quarter the Mushrooms lengthwise.

2.  Heat 3 T of Olive Oil in a large deep pan over medium heat.  Add the Mushrooms in 2-3 batches, avoiding over crowding the pan, and saute until browned and crisp, about 7-10 mins per batch.  Season with Sea Salt and Black Pepper as they saute. Over crowding leads to steaming and changes the taste of the dish in the end.  Set aside on a large plate once sauteed.

3.  In the same pan heat up 2 T Olive Oil and add a finely diced medium Yellow Onion and saute until translucent and soft, about 6-8 minutes.  Then add the finely chopped Garlic, Sea Salt, Black Pepper, Thyme and Oregano and saute for 1 minute more.

4.  Deglaze the pan with Madeira Wine increasing the heat to medium high and bringing to a boil.  Once at a boil add the Beef Stock.  Reduce heat to medium low and simmer then add the Tomato Sauce  and stir in well.  Simmer with the lid off until and reduce, about 7-10 minutes.   The Sauce should coat the back of a spoon.  This concentrates the flavors and thickens the Sauce.  Taste the Sauce and add Sea Salt or Black Pepper if needed.  Be sure to use a very good flavorful Tomato Sauce because it is a dominant flavor.

5.  Add the Mushrooms back to the Sauce and mix in well.   Simmer for 5 minutes.  The Ragu should be thick.  Taste again, and add any Sea Salt or Black Pepper if needed then serve.

COPYRIGHT (c) 2011

LASAGNA

Lasagna is an Italian classic that is a favorite of almost everyone.  If you need to feed a crowd or create a dinner that is versatile and limited only by your cooking imagination then Lasagna is what you are looking for.  You can add cooked Spinach or double the Mushrooms and leave out the Sausage for a Veggie version.  I have had a lot of not so good Lasagnas at many Italian restaurants that were too dry, dense and tasteless.  We've all had bad home cooked Lasagna made with slimy Noodles, horrible jarred Sauce and the absolute worst thing to add to Lasagna... Cottage Cheese.   I know, I know!  Cottage Cheese in Lasagna is common in America but it is not the best choice when flavor and texture are concerned.   There, I said it.  The use of Cottage Cheese has caused cultural outcries from many Italians who cringe at the very thought of using it!   This recipe allows for your own tastes and additions... even for Cottage Cheese, if you must.  If you like it and it tastes good to you, then use it.  It is your Lasagna and should reflect your cooking taste, not mine.  But don't worry, I won't tell Momma Mia Mancini you put it in because you are Cooking The Amazing.




Here is the recipe.


1 recipe  Tomato Sauce (or about 8 cups prepared)
24 oz.  Fresh Lasagna Pasta ( or 1 1/2 Boxes dried)
4 T  Butter
1 lb  Mild Italian Sausage
1  medium Onion, diced fine
2  Cloves Garlic, minced fine
3 T  Butter
8 0z  White Button Mushrooms, sliced
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Ricotta Cheese
1/2 c  Fine Grated Parmesan Cheese
2 t  Dried Oregano
12  Fresh Basil Leaves
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Provolone Cheese, Sliced Thin
16 oz   Fresh Mozzarella Cheese
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper


1.  Get all of the ingredients needed prepared ahead to make assembly of the Lasagna to go well in the long run.  Grate your Cheeses, prepare the Tomato Sauce boil the Pasta if you are using dry.  Store the cooked Pasta in a salted ice water bath but remember to rinse before using.  This will save time.  Use a 13 X 9 baking dish or a deep large disposable foil pan.  Preheat your oven to 350 degrees.

2.  Prepare the Tomato Sauce.  If you are going to take the trouble to make a homemade Lasagna then use a real homemade Tomato Sauce.   It is so easy and worth the little effort for the best tasting Lasagna.  This can be done the day before.  Heat it up to use it in this recipe.  If you must use jarred Sauce use a very good one.  Click HERE for my Tomato Sauce recipe.

3.  Boil the Lasagna Pasta.  I use fresh Pasta but dried Pasta is just fine.  Use 1 1/2 boxes of the 16 oz box size.  Add plenty of Salt to the boiling water and cook the Pasta as directed on the box for dried Pasta until just cooked, about 8-10 minutes.  If using fresh Pasta, boil in Salted water for 4 minutes until just almost cooked through.  Fresh usually require no cooking but I have found it to be gummy sometimes if I don't partially cook it ahead.  You can prepare your Pasta while the Sauce is simmering.  Place cooked Pasta in an Salted Ice bath to keep your Pasta from drying out or getting soggy.  When ready for use, drain, rinse and blot dry.   Fresh Pasta is available at most markets or Italian Delis.

4.  To make a Salted Ice bath simply add 2-3 c Ice to a large bowl of water then sprinkle in 3 t of Sea Salt and stir until the Salt is dissolved then add the cooked Pasta.

 5.  In a medium pan, add the 4 T of Butter and melt over medium heat.  The Butter will give it a great taste.  Add the Sausage and brown the Sausage over medium heat until cooked through, about 7-9 minutes.  Remove the Sausage and set aside and reserve the sausage fat in the pan.  Add a little Olive Oil, if needed, if not enough fat to saute the Onions in.  Add the diced Onion and cook until translucent, about 5-7 minutes then add the Garlic and saute 30 seconds more.    The Onions and Garlic pick up the flavor left by the Sausage on the pan.  Add the cooked Onions and Garlic to the Tomato Sauce.

6.  In the same pan over medium heat, saute the sliced Mushrooms in 3 T of Butter until browned, about 7-9 minutes.  Season with Sea Salt and Pepper as they cook.  Set aside.  You want the Mushrooms crispy on the edges and caramelized for best taste in this Lasagna.  You can use White Button or Crimini Mushrooms in this recipe or mix of both.

7.  Place the Ricotta Cheese in a medium bowl and add  1/2 c of Parmesan Cheese, 2 t dried Oregano and 12 leaves of fresh Basil that has been cut into chiffonade (rolled like a cigar tight then cut in strips).  Mix all well.

8.  Slice the Fresh Mozzarella into thick 1/2 inch slices and set aside. 

9.  Now it is time to assemble.  First ladle 2 cups of the Tomato Sauce into the bottom of the baking dish then put a layer of Lasagna Noodles on top.

10.  Over the Lasagna Noodles spread all of the Ricotta Cheese mixture evenly to the edges.  Then layer on all of the Provolone Cheese.

11.  Layer on another layer of Lasagna Noodles over the Cheese.  Then add all of the cooked Sausage.

12.  Add all of the Mushrooms over the Sausage and about 2-3 cups of the Tomato Sauce on top of the Mushrooms.  Add more Tomato Sauce if needed to be sure the Sausage and Mushrooms are well coated in Sauce.

13.  Add another Layer of Lasagna Noodles over the Mushrooms and Sausage.  Using your hands gently compress down on the Noodles so that any air pockets will fill in below for even cooking.  Then add 2 -3 cups of Tomato Sauce and then the sliced fresh Mozzarella Cheese.   Sprinkle with Sea Salt and fresh ground Black Pepper.

14.  Cover with foil loosely so that the Mozzarella doesn't stick to the foil and place on a cookie sheet for ease of transfer to the oven and out.  Safety first!  Then bake at 350 degrees for 1 hour or longer if needed until the Sauce is bubbling around the edges and the Cheese is melted.  All ovens vary in cooking times so yours may require 10 minutes more or so.  Remove the foil and broil on high for 1-2 minutes so that the Mozzarella browns in spots and bubbles.  Watch very closely so that it doesn't burn under the broiler. Remove from the oven and let the Lasagna then sit for 10 minutes before serving.  Garnish at the last minute with fresh Basil.

COPYRIGHT (c) 2011

ITALIAN POT ROAST

This is not your everyday Pot Roast.   It is made with an amazing Sauce of Italian Wine and Spices blended with the mellow flavor of braised Garlic, Onions and Fennel.  This Pot Roast is a simple braise using a Beef Roast to build the rich flavors from the beginning that is then long roasted in the rich Sauce.   Serve this on a cold Sunday evening with crusty Italian Bread and a simple Green Salad with a sharp Vinegary Dressing to cut the richness of the Pot Roast for an amazing dinner and you will be Cooking The Amazing. 





Here is the recipe.




4 lb  Beef Roast (Butt or Chuck is best) 
2  Large Yellow Onions, chopped
2  Stalks Celery, diced
2  Medium Carrots, peeled and chopped
1  Fennel Bulb, chopped
6 Cloves of Garlic, chopped
2 T  Olive Oil
1 t  Sea Salt, fine grain
1 t  Fresh Ground Black Pepper
3 T  Olive Oil
1 t  Sea Salt, fine grain
1 t  Fresh Ground Black Pepper
3 T  Tomato Paste
1 T  Worcestershire Sauce
1 c  Italian Red Wine (like Chianti)
5 c  Tomato Sauce (good quality)
1 T  Red Wine Vinegar
2 T  Beef Base
2-3  Bay Leaves
1 1/2 t  Dried Thyme
2 t  Dried Oregano
1/4 t  Crushed Red Pepper Flakes
2 T  Fresh Italian Parsley, chopped for garnish







1.  Prep all of your Vegetables by rough chopping them.  Peel the Carrots first before chopping.  Place the Onions, Celery, Carrots , Fennel and Garlic in a food processor and process until finely chopped.
Set the Veg aside.
TIP:  To prep the Fennel, cut the green parts off the top of Fennel and split the bulb in half, removing the hard core found in the bottom center.

2.  Preheat your oven to 325 degrees.  This roasts for 2 1/2 hours total and rests for 15 minutes before serving. 

3.  Use paper towels to pat dry your Beef Roast.  Trim any excessive fat off but leave some fat for flavor.  Marbled fat Meat is good!  Pick a Roast with fat in it.  A lean Roast will be dry and not taste as good once cooked.  Add 2 T of Olive Oil to a large heavy pot or Dutch oven (like Le Creuset) over medium high heat.  Once hot, add the Beef Roast and sprinkle with 1 t Sea Salt and 1 t fresh ground Black Pepper after placing in the pot.  Brown well on all sides, about 2-3 mins per side.  You are not cooking the roast all the way through, but browning the outside giving it best flavor when it is done.  When all sides are browned, remove from the pot and set aside on a platter while you cook the Veg.

4.  Pour out any Olive Oil left in the pot, leaving any cooked on brown bits on the bottom of the pan.  Turn the heat down to medium and add 3 T of fresh Olive Oil.  Once hot, add all the processed Veg and 1 t Sea Salt and 1 t fresh ground Black Pepper, stir well and frequently, watching for burning.  Saute for 8-10 minutes until all the Veg are browned.  You want it to be very well cooked.  It will start out very orange then look a dull brownish color as it cooks.

5.  Once the Veg are cooked, add 3 T of Tomato Paste and stir in well and cook for 2 minutes.

6.  Next, add 1 T of Worcestershire Sauce, 1 c Red Wine, 5 cups of  good quality Tomato Sauce, 1 T Red Wine Vinegar and 2 T Beef Base and increase the heat to medium high and bring to a boil.  Stir constantly, scraping up any bits from the bottom of the pot.  Allow to boil for 1 minute then add Bay Leaves, Thyme, Oregano and Crushed Red Pepper Flakes.  Be careful, it will splatter!  Taste the Sauce and add Sea Salt or Black Pepper as needed.

TIP:  Beef Base is a paste that comes in a jar found near the Bouillon Cubes.  There are powdered Beef Bases and paste Beef Bases.  Never get the powdered.  Penzey's Spices has a great one or use Better Than Bouillon Organic Beef Base which is found at Whole Foods Market and most other markets.

7.  While the Sauce is still boiling add the Beef Roast back to the pot and any juices that collected while it rested from the platter.  Baste the Roast with the Sauce a covering it with the thick Sauce and place the lid on.  Place the pot on a cookie sheet and place in the center of your oven and roast for 1 hr 30 minutes at 325 degrees.

8.  After 1 1/2 hours in the oven, check the Sauce.  It should be liquidy and moist but reduced and thickened.   The top of the Beef Roast will look dryer than the surrounding Sauce.  Turn the Roast upside down and baste the top with the Sauce.  Put the lid back on and return to the oven to continue cooking 30 more minutes still at 325 degrees.

9.  After 2 hours of roasting remove the lid.   Taste the Sauce and add Sea Salt or Black Pepper as needed.  This time return to the oven (still at 325 degrees) without the lid and roast for the last 30 minutes so the Sauce can concentrate.

10.  After 2 1/2 hours remove from the oven and allow to sit in the pot for 15 minutes undisturbed with the lid off.  Remove the Bay Leaves so no one chokes on them.  Remove any fat that has settled to the top by spooning it off.   Serve by carving large pieces from the Roast placed on top of Cooked Pasta, Mashed Potatoes or Polenta with the Sauce spooned over.  Garnish with fresh chopped Italian Parsley.


COPYRIGHT (c) 2011