Meaty Ragú - A Bowl of Hearty & Wholesome

A huge bowl of hearty meat ragu

On a recent trip to Miami, Juan Carlos and I happened upon an Italian bistro and retail shop, Made in Italy, on our way to the Design District.  I was in my absolute glory because these types of places simply make my day.  I'm like a kid in a candy store. Maybe it's because I wish I owned one, or maybe because I love shopping in curated, specialty stores. (Ok, maybe it's both.)  It was so quaint that we decided to delay our original destination a bit and stay to have a glass of wine and a bite to eat.  JC ordered a bowl of Bolognese sauce with crusty bread and I ordered Salmon with fennel.  Little did I know how fate by way of a detour would intervene that day and present us with two dishes that would inspire me months later to create my own take on them.  

If you had a chance to read last week's post, you already know that we hosted a Post Thanksgiving party which meant I needed food options.  So guess what?  A big bowl of meat ragú was going to hold a place on the buffet table.  I wanted it to be hearty like a Bolognese but didn't want to add the milk.  Folks, I kid you not, this couldn't be easier. It does take some cooking time though, so it all can bubble together, bouncing around and reducing down.  But cooking time doesn't require any effort on your part, so easy peasy.

The main line up of ingredients

Ingredients

2.25 lb ground beef
1.25 lb ground pork
2 28 oz cans of plum tomatoes
2/3 c dry white wine
2-3 T olive oil
1/2 c onions, small chop
1/2 c celery, small chop
1/3 c carrots, small chop
3-4 cloves garlic
grated fresh nutmeg
1.5 t salt
1 t pepper

Instructions

Sauté the vegetables, season with salt and pepper and let cook until super soft.  Then using a potato masher (or a fork), break them down to create a paste or at least to mash up the bigger chunks.  

Add all the ground meat, breaking up the larger pieces.  You want to create pea size pieces, cooking until all the pink is gone. Before adding the tomatoes, make sure the whole plum pieces are cut up a bit into smaller ones. Pour it in, add the wine, grate fresh nutmeg, stir around and cover.  Let this baby cook over low heat for hours. And I mean hours.  I let mine cook away while I was prepping and photographing 4 other dishes for the next blog posts. That's a LONG time. The idea is to allow some of that liquid cook off to create a dense meat sauce that lovingly swims in a sea of sweet tomatoes.

I made this the day before, and thankfully it was an enormous pot full because my hubby tasted it and loved it so much he made a meal of it.  The amounts in this recipe make a boat load so there was plenty for our guests the next day.  I warmed it up and spooned it in a soup terrine for serving. Offered it up with some toasty, crunchy bread and spaghetti torts.  It was a hit.  

Cozy, fireside comfort food that was a lovely complement to some of the cold appetizers and vegetarian options we had. Oh, and another great aspect of this big pot of heartiness... if this amount is too much for your small group, fear not. You can freeze it in smaller containers and enjoy it again and again on a cold winter's night served over a bowl of pasta. Now that is heaven in a bowl.

Thick spaghetti with rich, hearty meat ragu.

Full Frontal Coverage - Aprons, of course

Aprons, an array of color and personality

Oh the apron.  This swath of cloth was worn by women in bygone years as they cooked away in the kitchen. My grandmothers were among them, either wearing an apron or a house dress while they were in the kitchen.  And although I cooked along side them, I never used to wear an apron.  I'm not sure why I didn't back then but have recently come to understand and appreciate their true value.  I especially believe in their power when I am sautéing or frying.  Seriously, who needs be oil splattered?  And when it comes to baking... let's just say I'm pretty adept at making a mess with flour!

I own a few aprons, each with a purpose.  I have two that I solely use for catering gigs.  These are more utilitarian, black and gray striped and not very exciting. The one I use in my kitchen is a treasure because it was given to me by my dear friends, Emily and Lorne, as a guest gift at their wedding.  They got engaged in Venice, Italy and their wedding had a clear and decidedly Venetian focus.  So it came as little surprise that they would share this Italian-style love by giving their guests monogrammed aprons; La Cucina di Dana!  Every time I wear this apron I think of them and what a thoughtful gift.  Well, especially for me, since I love food and cooking so much.

I have noticed that aprons are coming back in fashion. Full on, full frontal.  Different styles can be found in shops of all kinds.  I like the ones that harken back to olden days.  Maybe it's because it reminds me of my grandmothers.  When I think of the kind I wear for my catering gigs, thick and almost amour like, I can't help to giggle a little when I realize how paper thin the ones they used to wear.  How would those really protect their clothes?  But they wore them anyway and seemed to do the trick.  I guess all you really need is full frontal coverage of some kind.  So why can't it be fun, and functional.  Sassy and make a statement.

With that in mind, and in remembrance of my grandmothers, I coerced, ah hum, I mean I recruited my mom to help me make some aprons.  She helped me get started and gain confidence, like she always does. Now I'm on my own creating hand sewn with love, one of a kind aprons.  Each one is different.   Each made with an wild and eye catching combination of vintage materials, antique trim and lace and other interesting finds. Each to help keep you clean in the kitchen. So, if you are in need of some splattering protection, or for a gift, click the SHOP button here or on the main menu to see my first round of Full Frontal Coverage; the apron reinvented with a bit of fun, lots of color and a big, bold "Here I am".  Check out some of the looks below.

Gabrielle, gorgeously modeling Muted Floral Greens Apron.

Muted Blues Apron

Florals: Aqua & Blues Apron

Bold Brown Florals Apron

Bold Reds & Florals Apron

Hope you enjoy keeping yourself neat and clean and looking stylish during your next kitchen adventure.

Gabrielle making modeling look easy as she shows off Nautical Strips & Paisley Apron.

Please note that these are all one size and come with a complimentary dish towel.  Why, you ask? Because when I cook I like to have a towel tucked in a pocket or around my waist tie so I can easily wipe my hands when needed.  Since I thought you would find it helpful too I included one with each purchase.

Also, I want to give a big thanks to my stunning niece, Gabrlelle, for modeling my aprons and to my talented nephew, John who photographed each of them.   What would I do without my "kids", always enthusiastic supporters of all my endeavors.

Post note:  Since these are one of a kind and are made with a variety of  materials, if you see an apron you like that is out of stock, please email me directly as custom aprons can be made.

Escarole Rolls - A Tiny Bite

For years my mom used to make stuffed breads as part of her antipasto offerings.  Some had spinach, others ham & cheese all rolled up in 'soft on the inside, crunchy on the outside' bread.  That big roll was then cut up into large slices. These have always been a favorite of anyone who has tasted them.  When I was still able to eat bread, I loved these stuffed breads and made them this way often.  When I lived in Miami, I used to make them while friends looked on so they could see how to learn just how easy it is. Yes, they are that popular.  But all too often I have found that people love them so much they eat more than one big slice and get filled quickly, not leaving enough belly room for the other nibbles being offered.  So I got to thinking...

I'm sure you are wondering why screw with a good thing, but size does matter so this seemed like the opportune time to reinvent the wheel.  Since I was in need of exactly this type of nibble idea for a little Post Thanksgiving cocktail/tapas event.. bingo, these could work!  Given that this party was not a sit down dinner but instead a buffet of many bites for people to pick and choose, this was the perfect setting to try my tiny rendition of my mom's rolls.    

I will admit that this version is a tad more time consuming than the one large roll, but in my opinion, worth the extra time. (When I say tad, it's because the other version takes but 3 minutes, so this is slightly longer than that!)  Also, what I loved about these little nuggets is that you can make them ahead of time and just warm them in the oven.

Seriously, it's just these few ingredients that make bite sized magic

Ingredients 

1 head of escarole, chopped in small pieces
2 garlic cloves, minced
1/4 c shallots, minced
1/4 c onions, minced
Magic 3 (oil, salt, pepper)
Dough (honestly, with parties like this I buy a good pizza dough and let it rise)

Instructions

First things first, get your dough plumping up and doubling in size by placing it in an oiled bowl and cover with plastic wrap.

See the nice bubbly, yeasty wonder doing it doubling magic trick.

Sauté the shallots, onions, garlic in oil adding salt & pepper to taste. If you like a little heat, then add red pepper flakes.  That would be lovely.  I would have added some but was thinking of my dad who isn't a fan of spicy food. Once nicely translucent add the chopped escarole and cook until wilted.  Set aside and let cool.

Chop in small enough pieces so that it is easy to roll up.

At the point that the dough has risen, punch it down and roll it out to its fullest size.  You really want it as thin as possible since each strip will be rolled up.  Then cut 1.5" strips.  Place the cooled escarole along each strip. Then cut the strips into thirds so each are about 4-5" long.  Longer than that and your rolls won't be bite sized anymore. Roll up each piece and pinch on the end.  Place them in oiled mini cupcake tins.

Roll out the yeasty wonder to the largest piece you can before it begins to stretch back.

Using the good ole pizza wheel, cut 1.5" strips.

Roll 'em up!

Place your rolled up delights into lightly oiled mini cupcake tins.

Bake at 350 degrees for 25-35 minutes until the dough is nicely toasted.  Definitely serve these warm.  But remember, these little bundles can be made ahead and warmed up right before serving.  

That's my beautiful sister, Alyssa, eyeing what to choose. See the rolls in the lower right hand corner of the table...

I'm pretty tickled with this bite sized version of my mom's stuffed bread.  The wheel reinvented turned out to be the perfect way to add that doughy comfort food to our buffet table; and without filling up our guests too much.  That is unless they eat a dozen! Which they just might. 

P.S.  This is just ONE stuffing idea.  I almost added cheese to these but opted not to since I had other cheese offerings.  But please start making your list of other stuffing options.  Here's a jumping off point :

• Spinach with red pepper flakes & parmesan cheese
• Strips of salami and grated provolone
• Sautéd zucchini
• Ground sautéd sausage and peppers

That's a start at least.  Continue please!

Giving Thanks

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

This holiday all started by being thankful for a good harvest.  Although today Thanksgiving sometimes is more associated with mountains of food it still honors a good harvest, with the fruits of labor being a bit different.  We can reap the harvest in everything we encounter throughout our days, weeks, months and entire lives. Therefore, I am grateful for ALL that I harvest.  Love, Good Health, a breeze across my cheek, a kind word from someone, the love of family and friends and so much more.  Gathering up all these 'crops' is something I am thankful for each day.  I know that we celebrate and give more weight to being thankful on this fourth Thursday of November but I hope that we can wake each morning and celebrate any day as Thanksgiving no matter whether it is the first Tuesday of the month or the last Sunday. Gratitude is a state of mind and one that can be harvested at any time.  I wish you abundant harvests in all areas of your life, today and every day. And the biggest Thank You to you ALL, from the bottom of my heart for your support and encouragement in this, my latest labor of... 2stirwithlove.  

Ingredients

An Open Heart
Outstretching Hands
Big Lungs to Breathe in
Arms to Hug

Instructions

Love and be grateful for ALL that we have, even the elements that don't seem quite pleasant as everything we receive serves to further and enrich us.

If you are hosting, I hope you are all ready and set to go, but just in case you are still in need of some dishes to make for tomorrow, here are a few suggestions.

Appetizers:

Winter Fresh Endive  Boats

Salmon Bites & Yogurt Relish

Cheese & Charcuterie Platter

Spicy Chick Pea Crunch

Salads: 

Baby Lettuces

Graped Up Bibb Salad

Side Dishes:

Garlic Rice with Sautéd Zucchini & Roasted Tomatoes

Polenta Stuffed Peppers

Plentiful Platters

Tomato & Goat Cheese Tart  

Happy Thanksgiving stirred with oddles of LOVE

dana

Calming Creams & Bold Blue Table

Alright, alright, so I have a plethora of tablecloths, napkins, runners, etc.  I can't seem to get enough because when I spot a material I like I want to add it to my collection. But you don't have to have as many as I do in order to create interesting table settings.  With Thanksgiving breathing down our necks, I thought you might like a table setting idea.  As you may have seen from some of my previous posts I am not one to be matchy matchy with my design.  I enjoy mixing it up and pulling from my stash to create a table-scape that suits the occasion. Just recently, we hosted a dinner for my parents' birthdays.  I wanted it to be pretty, semi-formal and calming.  What is more calming that creams and dreamy blue?  

This setting starts with a neutral cream colored tablecloth and beige napkins.  The dishes are layers of plain white, white with gold all being grounded by a gold charger.  I love using chargers for more formal settings because it ups the style ante with very little effort.  The gold gave it the touch of elegance I was looking for while the punch of color comes in the way of a bold, blue floral runner.  It's all you really need to grab some attention to the table.  

The florals for this table were cut hydrangeas from our garden as they were turning fall colors from their original white.  What a joy to be able to snip some garden life right outside my own door.  As you can see, I used little vintage jars in various sizes and colors.

From this point of the gathering all the items, it's just layering the pieces you have.   

I kept the napkin arrangement and placement simple.  I used a linen napkin holder with cream and blue stripes that kept it from being too fussy.

Also, I have beautiful crystal salt and pepper shakers that I inherited from my grandmother.  I do love using them but have often noticed that for a large group having only one set out causes the usual, Pass the Salt game.  Years ago I found these small salt and pepper which I place about the long table.  This way they are not too far from any guest.

And that's it. You may not have the exact set up as I do, but hopefully this will give you a template for building your own creams & bold punch of color table using what you have.  Take a look at what you have and begin combining tablecloths, runners, napkins in a way that creates the table-scape you envision.  Something from Nothing always turns out stylish when stirred with LOVE

You may remember this table setting from the Oh So Yummy Osso Bucco recipe.  The runner makes a perfect landing spot for all the dishes. I hope this gives you some ideas for your holiday tables.  Happy Thanksgiving!!