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BikeMrown Posts

Salsa di Pomodoro (simple tomato sauce)

1 medium onion, minced
1/2 cup extra virgin olive oil
2 (28oz) cans of whole or crushed Italian style plum tomatoes, puréed
8-10 garlic cloves, minced or pressed
1/8 tsp crushed red pepper
3 large sprigs of fresh basil (12-16 leaves chopped or chiffonade)
couple sprigs of fresh oregano, optional
1 tsp salt
cracked black pepper, to taste
1/4 cup finely grated Parmesan or Pecorino

Heat the oil in a pan over medium-low heat. Add minced onion and cook, stirring, until soft, about 10-12 minutes. Add the minced garlic and let it cook for 1-2 minutes, be careful not to let it brown at all. Add crushed red pepper and cook about 1 minute more.

Increase heat to medium, add the tomatoes to the pan and stir to combine. Bring to a simmer and let cook for 15-20 minutes (slightly longer if the tomatoes were excessively watery). I like to put one of the basil sprigs and some oregano sprigs in during the cooking process.

Add the chopped basil leaves, salt, and pepper and let sit for a 5-10 minutes for the flavors to release off the heat or on low.

Note: If your sauce is too acidic, try adding a carrot to the pan while the sauce cooks and removing before blending. Small amounts of butter may also help with acidity. The quality of the tomatoes really makes a difference in this simple sauce.

Pasta Fagioli Soup

3/4 lb. ground sirloin
2 Tbsp olive oil
1 medium onion, diced
1 carrot, peeled and chopped
2 celery stalks, chopped
3-4 garlic cloves, minced
salt and ground black pepper to taste (about 1 tsp each)
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 (16-19oz) can kidney beans (red, northern, or cannellini)
4 (15oz) cans low sodium chicken broth
4 sprigs fresh thyme (or 1 tsp dried thyme)
1.5 tsp fresh oregano, chopped (or 1 tsp dried oregano)
1.5 tsp fresh basil, chopped (or 1 tsp dried basil)
1/4 tsp red pepper flakes
3/4 cup dried elbow pasta
1 cup Parmesan cheese, for garnish
extra-virgin olive oil, for garnish
1/4 fresh flat-leaf parsley, for garnish

Brown the ground sirloin in a large pot over medium heat. Drain the fat and set the beef aside. Heat the oil over medium heat. Add the onion, carrots, celery, garlic, salt and pepper.  Saute until all the vegetables are tender, about 5 to 8 minutes.

Add the diced tomatoes and tomato sauce to the pot and cook for 1 minute. Stir in the chicken broth, ground sirloin, herbs, and red pepper flakes. Bring to a boil over high heat then simmer on low for 20-30 minutes. Add the beans halfway through to prevent overcooking

Cook the pasta separate and add to the soup at the last minute to warm through (Cooking separate is best if you plan on having leftovers so the noodles don’t turn to mush). Alternatively, you can cook the pasta in the soup pot for 8-10 minutes, until noodles are tender.  Ladle the soup into bowl and garnish with Parmesan cheese, fresh parsley, and drizzle of extra-virgin olive oil. Chili oil also makes a great topping.

Chili Oil:
2 garlic cloves, minced
2 Tbsp red pepper flakes
1/4 cup extra-virgin olive oil
2 tsp salt
1 tsp cracked black pepper

In a small hot saute pan, add oil and garlic.  Saute until golden, then add chili flakes, salt and pepper. Cook for 2 minutes, Remove from the heat and let infuse.

Peaches and Cream

3 peaches, halved and pitted
1/4 cup brown sugar
1/4 tsp cinnamon
pinch of nutmeg
3 cups vanilla ice cream or frozen custard
1 cup pecans, crushed

Place peaches, cut side up, on a baking sheet. Combine brown sugar, cinnamon, and nutmeg. Sprinkle evenly over peaches. Broil the peaches for 2-3 minutes. Serve with ice cream over top and sprinkle with pecans.

Cilantro and Parsley Chicken Skewers

2 boneless, skinless whole chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 Tbsp lemon zest
1 Tbsp garlic, minced
1/4 cup extra virgin olive oil
pinch of crushed red pepper
salt & pepper to taste

Cut the chicken breasts into large chunks. Combine chicken, cilantro, parsley, lemon zest, garlic, olive oil, red pepper, salt and pepper in a dish and toss well. Let marinate for at least 1 hour in the fridge. Place chicken on metal skewers (do not overcrowd). Grill 3-4 minutes per side on high heat.

Chicken and Andouille Jambalaya

2 Tbsp olive oil
8 ounces andouille sausage, cut into 1/4 inch slices
3 cups finely chopped red bell pepper (about 3 whole peppers)
3 cups finely chopped yellow onion (about 2 whole onions)
2 cups finely chopped celery (about 4-5 stalks)
2 bay leaves
2 1/2 cups chopped boneless chicken breast (about 3 breast halves)
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 1/2 tsp finely chopped jalapeno pepper
1/2 tsp freshly ground black pepper
1/8 tsp ground red pepper flakes
3 garlic cloves, minced or pressed
1/2 cup tomato puree/sauce
3 cups low-sodium chicken broth (about 2 cans)
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer until rice is cooked (can take anywhere from 20 minutes to an hour depending on the rice). Discard bay leaves. Stir in green onions. Check for seasoning.

Ragu Bolognese

4 Tbsp olive oil
4 Tbsp butter
1/2 cup yellow onion, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
2-3 garlic cloves, minced or pressed
1.5 pounds lean ground beef
1 1/2 cups dry white wine
1 cup milk (whole milk is best)
1/4 tsp nutmeg, freshly ground
28 ounces Italian plum tomato, peeled, seeded, and chopped
8 ounces tomato sauce
1 Tbsp tomato paste
salt, to taste
4-6 fresh basil leaves, chopped
1/4 cup flat-leaf parsley, chopped (or 1 tsp dried parsley)
1 tsp dried oregano
Parmigiano Reggiano, grated

In a large, deep, heavy pan heat the olive oil and butter over medium-low. Add the onions and saute briefly. Add the carrot, celery, and garlic. Cook over low heat until the vegetables are soft and barely begin to color.

Crumble the meat into the pan. Lightly season the meat with salt. Cook and stir the ingredients until the meat loses its raw red color. Add the wine.

Turn the heat up to medium-high and cook, stirring occasionally until all the wine had evaporated. Reduce the heat to medium and add the milk and nutmeg. Continue cooking and stirring until the milk has evaporated. Add the tomatoes, tomato paste, and tomato sauce when the milk has evaporated and stir thoroughly.

Set the heat to low and allow the ragu to cook uncovered for 2-4 hours, stirring occasionally. Add basil, oregano, and parsley the last 10 minutes of cooking. Check seasoning and salt to taste.

Serve over tagliatelle or rigatoni pasta, topped with grated Parmigiano Reggiano and basil chiffonade.

White Chocolate Cheesecake with Cranberry Sauce

For the crust:
9 ounces vanilla wafers, crushed
1/2 cup butter, melted
For the filling:
16 ounces white chocolate, finely chopped
32 ounces cream cheese, room temperature
1 cup sugar
1/4 tsp salt
4 large eggs
1 cup sour cream
1/2 cup cream
2 Tbsp vanilla
For the sauce:
12 ounces fresh cranberries
3/4 cup sugar
1/2 cup cranberry cocktail juice
1/4 cup water

Make the crust:
Position rack in center of oven, preheat to 325 °F. Butter 10-inch spring-form pan, wrap the outside of pan with foil. Finely grind cookies in a processor, add melted butter, process again until crumbs are moist.
Press crumbs onto bottom, and 2 inches up sides of pan. Bake crust until set, about 12-15 minutes.

Make the filling:
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from heat. Cool to lukewarm, continuously stirring. Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream, and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust. Bake until center still moves slightly when pan is gently shaken, about 1 hour and 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven for 30 minutes. Chill cake uncovered overnight.

Meanwhile, make the cranberry sauce:
Stir all ingredients in a heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through a sieve set over large bowl, pressing firmly on solids. Set aside.

Run small knife between pan sides and cake before releasing the springform. Spread cranberry sauce over top of cake. Cut into wedges and serve.

Chicken Noodle Soup

2 Tbsp olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs of celery
2-3 garlic cloves, sliced thin
2 bay leaves
salt & pepper (roughly 1 tsp salt, 2+ tsp pepper)
4 (14oz) cans chicken stock
4 chicken breast halves, diced
1/2 lb wide egg noodles
1 Tbsp fresh thyme
1/4 cup fresh parsley
1/4 cup fresh dill

Add celery, carrots, onion, and garlic to olive oil over medium heat. Cook until softened. Season with salt and pepper. Add stock and bay leaves to pot; bring to boil. Let simmer 8-10 minutes.

Bring to boil, add chicken and cook 2 minutes. Add noodles and cook 6 minutes (or until noodles are tender).

Reduce heat to low and add parsley, dill, and thyme. Check seasoning, add salt & pepper as needed.

Tortellini, White Bean, and Spinach Soup

1 Tbsp olive oil
2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 Tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
3 garlic cloves, minced
1 bay leaf
1 (15oz) can diced tomatoes
2 (14oz) cans chicken broth
1/2 tsp red wine vinegar
1/4 tsp crushed red pepper
1 tsp ground thyme
2 tsp fresh rosemary, chopped
1 whole boneless chicken breast, cut into chunks
1 (16oz) can kidney beans (red or cannellini), drained
1 (14oz) can artichoke hearts, drained and quartered
1 bag of spinach, coarsely chopped (about 3 cups)
1 (9oz) package uncooked fresh cheese tortellini
1/4 cup grated fresh Parmesan cheese

Heat oil in a large dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add the bay leaf and tomatoes and simmer for 5 minutes or until tomatoes are tender.

Add the broth, vinegar, red pepper, thyme, rosemary, chicken, and beans to the pot; simmer for 15-20 minutes.

Add the artichokes and spinach to the pot; simmer for 10 minutes. Check the seasoning of the soup for needed salt and pepper.

Add the fresh tortellini to the pot and cook as directed (usually about 6-8 minutes). Serve sprinkled with Parmesan cheese.

Italian Wedding Soup

Meatballs:
1 lb ground sirloin
1 onion, chopped
1/3 cup fresh parsley
1 egg
1 tsp minced garlic
1 tsp salt
2/3 cup bread crumbs
1/2 cup parmesan cheese
black pepper, to taste

Combine first 6 items, add cheese and beef. Shape into 1 inch balls.  Bake at 350 for 15-20 minutes, or until cooked through.

Soup:
1 Tbsp olive oil
1 cup onion, diced
2 garlic cloves, minced
8 cups chicken broth
1 bay leaf
1 tsp oregano
1 tsp basil
1 tsp thyme
1/2 cup orzo
1 lb escarole
1 chicken breast, chopped
1 lb meatballs
2 eggs
2 Tbsp parmesan cheese
salt and pepper, to taste

Heat oil over medium heat in large stock pot.  Add onion and saute until translucent (about 5-7 minutes), adding garlic in the last minute. Add broth to pot and bring to a boil over high heat, dump in the herbs. Add orzo to the pot and simmer. When 8 minutes are left in the cooking time of the orzo add the escarole, chicken, and meatballs, simmer 8 minutes. Whisk the eggs and cheese in a bowl. Gradually drizzle the egg mixture into the soup while stirring, takes about 1 minute. Check the seasoning and adjust with salt and pepper.