Posts tagged ‘tomato sauce’

April 25, 2011

Un-Traditional Easter Dinner

Since our family had to postpone Easter dinner until next weekend, I decided to make Braciole for Easter. It’s a dish I attempted and failed at before so it was time for another try.

Braciole is an Italian dish made with steak (sirloin pounded into think strips, or flank steak pounded to about a 1/4’”) stuffed with bread crumbs, cheese, and herbs, then stewed in a tomato sauce.

Technique: Braising. Braising and stewing begin with searing meats to lock in the moisture and create a good crust on the meat. Another great side effect of Braising is the sauce. Braising uses a small amount of liquid so by the end of the cooking process the sauce has reduced and developed deeper flavors.

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I begin with the tomato sauce since it should simmer for 30-minutes, then I use that time to make the stuffing and prepare the steak.

Tomato Sauce

2 cloves of garlic

1 onion, finely diced

8oz mushrooms, sliced

1/2 cup white wine

crushed red pepper

28 oz can crushed tomatoes

4-5 basil leaves

salt and pepper

In an oven safe pot saute the onion, garlic, and crushed red pepper in olive oil until the onion is translucent. Add the mushrooms until they are softened. Deglaze the pan with the wine and allow to cook about 3 minutes.

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Stir in the tomatoes, salt and pepper and let the sauce cook for about 30 minutes on medium-low heat. Preheat the oven to 350 degrees F.

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After 30 minutes add the torn basil leaves to the tomato mixture and stir.

Steak

1 flank steak

1/2 c bread crumbs

2 eggs

1/4 c parmesan cheese

1/2 bunch of parsley

1 clove garlic

salt and pepper

NOTE: Add other ingredients to the stuffing such as, olives, sun-dried tomatoes, green onion, spinach, mushrooms, etc…

(Next time I am going to try spinach, provolone and sun dried tomatoes, and I won’t process it in the food processor).

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Place all the stuffing ingredients in a food processor and process until it’s paste-like.

Lay the steak out on a cutting board and season both sides with salt and pepper.

Spread the stuffing over the steak, then roll it up starting with the narrow end.

Tie the ends and middle with kitchen twine. Sear the steak on all sides until it is brown, then add it to the tomato sauce. Cook for 1 1/2 – 2 hours. The longer you cook it the more tender the meat.

I served the Braciole with roasted asparagus and basil butter orzo.

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October 3, 2010

Vodka Sauce

My weekend “relaxing at home” usually consists of turning on Food Network or the Cooking Channel and writing up my weekly menu plan and playing in my kitchen cooking up some recipe on my mind.

This particular weekend I was watching the Barefoot Contessa with Ina Garten (who by the way has provided so much inspiration to me, as a woman who started out working at the White House on the nuclear energy policy, decided one day she was going to quit her job and do something so completely opposite and open a specialty food store – and she became crazy successful!). This episode Ina had a guest chef who was sharing a recipe from his restaurant.  Apparently the recipe was one which the owners of the restaurant was able to learn from a chef on a trip to Italy. So this is an authentic dish from Italy!   

  • 1/4 cup good olive oil
  • 1 medium Spanish onion, chopped
  • 3 cloves of garlic, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 cup vodka
  • 2 (28-ounce) cans peeled plum tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons fresh oregano
  • 3/4 to 1 cup heavy cream
  • Grated Parmesan cheese
  • Heat the oven to 375 degrees.

    In and oven safe pot (I used my brand new Le Cruset cast iron dutch oven) Over medium heat saute the onion in the olive oil until it becomes translucent, add the garlic and sautee until the onion becomes a little carmelized. (Don’t burn the onion or garlic otherwise you will get a very bitter flavor in your sauce).

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    Add the red pepper flakes and dried oregano and cook for 1 minute.  Then add the vodka and allow it to reduce a little.  Now you want to add the tomatoes, crush each whole tomato in your hand before you add it to the pan, then add the liquid and stir. Add salt and pepper. I would add at least 1/2 tablespoon of salt, the tomatoes are not very salty.

    Cover the pot and place in the oven for for 1 1/2 hours.

    Remove the sauce from the oven and cool.  At this point you can place the sauce in a jar and put it in the fridge and finish for another day. Or cool it enough to place the sauce in a blender and puree.

    Next put the sauce back in the pan and add resh oregano, heavy cream and some more salt and pepper. Cook aout 10 minutes.

    Serve over pasta with grated parmesan cheese. (pictured here with my Meatballs)