Bolognese

Bolognese

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Bolognese
Marcella Hazan, the cookbook author who changed the way Americans cook Italian food has a great Bolognese recipe. Over the years I have changed a few things. No celery, carrot or onion. I added chicken livers, ground pork and ground veal to the ground beef. I also substituted red wine for white and I finish the sauce with heavy cream and pasta water.
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large ovenproof casserole over med-high heat. Add garlic and chicken livers. Stirring a bit until pink is not longer present.
  3. Add beef, pork and veal, stir to combine. Cook until meats are no longer pink about 1- minutes. Add rosemary and stir well.
  4. Add red wine and let simmer for 5-8 minutes until reduced. Add tomatoes and water.
  5. Bring to a boil. place in over and cook uncovered for 3 hours. Stir from time to time.
  6. Let cool completely, refrigerate overnight covered.
  7. To serve, remove rosemary from the sauce. Add 8 cups of sauce to a large skillet, over medium heat. Add heavy cream, salt and pepper and bring to a gently simmer.
  8. Cook pasta, according to directions. Add a 1/2 cup of the pasta water to the sauce. Place cooked pasta in skillet with sauce and stir to coat. Serve with grated cheese.
  9. ***To serve 4-6 use 4 cups of meat sauce and 1 cup of heavy cream

Mushroom and goat cheese galette


https://www.wtsp.com/mobile/article/entertainment/television/programs/great-day-tb/fall-cooking-with-the-kids/67-600112980

Print Recipe
Mushroom and goat cheese galette
Great Day Tampa, galette video below.
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 400F degrees.
  2. Heat large skillet over high heat. Add butter, followed by mushrooms. Sauté–the mushrooms until they begin to release their moisture–keep cooking until most of the liquid has evaporated.
  3. Add the sliced onion and garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan.
  4. Remove the pan from heat and deglaze with the brandy(liquid). Place back on the heat, add the rosemary, and continue to cook over medium high heat until all of the liquid has evaporated. Season with salt and pepper to taste.
  5. Remove and spread out on a baking sheet or cutting board and allow to cool to room temperature.
  6. Remove dough from the fridge. Place on parchment paper lined baking sheet.
  7. Cut the goat cheese into cubes or slices add to bowl, with cooled mushroom mixture, and stir gently.
  8. Spread the mixture into the center of the dough–leaving a 2-inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center open.
  9. Brush folder pleats with heavy cream or egg wash for a richer colored crush, totally optional.
  10. Bake for 40-45 minutes, until holder brown. Remove from oven, allow to rest for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.