Tag Archives: red sauce

Lamb Balls in Red Sauce

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A while back I saw a recipe for lamb meatballs, cooked in a red sauce. It really appealed to me because I love lamb. And, I think I could eat shoe soles cooked in red sauce.


But did I print this recipe? Or even take notes as to where I found it? Stupidly no, although I’m typically organized about such important things as recipes.

So I’m creating the recipe for slightly Greek-inspired lamb balls, baked in a red sauce, along with goat cheese. The meat balls are gently seasoned with oregano, allspice, and a hint of cinnamon.

Lamb Balls in Red Sauce with Goat Cheese
Makes about 36 meatballs

Approximately 42 ounces favorite red sauce or simple Marinara
2 pounds ground lamb
3 eggs, mixed well
1/3 cup panko crumbs
4 tablespoons chopped parsley
2 teaspoons salt
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon black pepper
4 tablespoons olive oil, divided
1/4 medium onion, diced
3-4 garlic cloves, minced
Panko bread crumbs, approximately 1/2 cup
10-12 ounces soft goat cheese
Freshly chopped parsley, optional

Preheat the oven to 400 degrees. Pour the red sauce into a 9 x 13″ baking dish; set aside

In a medium bowl, mix together the lamb, egg, panko crumbs, parsley, salt, oregano, cinnamon, allspice, and pepper.

In a large skillet, (you’ll be using it for another purpose), sauté the onion over medium-low heat until soft. Stir in the garlic, then remove the skillet from the burner. Let the mixture cool, then add to the lamb mixture.

Using the same skillet, add approximately 2 tablespoons of olive oil and heat over medium-high heat. Have a bowl of panko crumbs next to the meatball mixture. Form the lamb into medium-sized meatballs, I used a 1 1/2” scoop, roll in the bread crumbs, then sauté them in the skillet, about 8-10 at a time.


When the balls have browned well on all sides, use a slotted spoon to remove them from the skillet and place them in the baking dish with the red sauce. This should only take about 5 minutes over medium-high heat.

Repeat with remaining meatballs. If you have any bread crumbs leftover you can sprinkle them over the meatballs in the red sauce.

Bake the meatballs for approximately 20-25 minutes and remove the baking dish from the oven. Turn off the oven.

Add the goat cheese to the meatballs, adding a generous tablespoons interspersed amongst them, eturn the baking dish to the oven to allow the cheese to melt, approximately 10-15 minutes.


Before serving, sprinkle the lamb balls with freshly chopped parsley.


Serve directly from the baking dish, if desired, along with crusty bread.

Make sure there’s a generous amount of red sauce served with the lamb balls.

If desired, the meatballs and red sauce can be served over pasta or polenta, but today I used pasta.

The meatballs are tender, with a slight crunchy firmness on the outside.

The goat cheese is spectacular with the lamb and red sauce.

The crusty bread is a must!

Cabbage Braised in Red Sauce

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It still confounds me what pops up on the internet when I least expect it. I’m talking recipes of course. With all of the cooking I’ve done for almost 40 years (yikes!) I just love it when something unique shows itself.

Case in point, a Bon Appetit recipe called Fall-Apart Caramelized Cabbage. It wasn’t the name that caught my attention, but the photo of charred and braised cabbage in a red sauce. I just had to make it.

Mine isn’t as beautifully styled, but it is still a beautiful dish, and most importantly, delicious.

Cabbage Braised in Red Sauce
Slightly adapted from Bon Appetit

1/4 cup double-concentrated tomato paste
2 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cayenne chile pepper flakes
1 medium head of green cabbage (or savoy), about 2 pounds total
1/2 cup extra-virgin oil, divided
Kosher salt
1 cup broth
1/2 cup tomato sauce
3 tablespoons chopped parsley
Creme fraiche

Preheat oven to 350 degrees F.

Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

I like to use tomato paste in a tube.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Working in batches, add cabbage to pan, cut side down, and season with salt.


Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining 1/4 cup of oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, about 2-3 minutes.

Pour in enough water to come halfway up sides of pan, season with salt, and bring to a simmer. I used vegetable broth mixed with tomato sauce for extra flavor. The original recipe called for 1 1/2 cups of water.

Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). I placed the wedges of charred cabbage in a baking dish instead of using the skillet.

Transfer cabbage to oven and bake, uncovered, turning wedges halfway through, until very tender and liquid has mostly evaporated, about 40-50 minutes. Cabbage should be caramelized around the edges.


Scatter chopped parsley over the cabbage.


Serve with creme fraiche.


Today I wanted lamb so that’s what I made for the protein! But the cabbage would be prettier with grilled chicken or sausages.

I think the red sauce would also be good with some oregano and a pinch of cinnamon, instead of the coriander and cumin. But leave in the cayenne!

Honestly, if the red sauce was more Italian-inspired, I could definitely see some grated Parmesan sprinkled over the top!

Kefta Meatball Tagine

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The whole name of this recipe is Kefta Meatball Tagine in Tomato Sauce with Eggs. It’s from the cookbook Morocco, written by Jeff Koehler, published in 2012. I think I bought the cookbook because of the stunning photo on the cover, which is a beet and potato soup.

The subtitle describes this book as “a culinary journey with recipes from the spice-scented markets of Marrakech to the date-filled oasis of Zamora.”

From the book, “Tagine is the name of the dish as well as the round, shallow-based terra-cotta (clay or ceramic) casserole with a tall, pointed, conical lid. The lid fits into the base’s grooved rim and acts as a closed chimney. The steam rises and condenses on the wall of the lid, and the moisture falls back onto the simmering food, preventing the loss of moisture or flavor. Tagines are perfect for slow cooking, whether over an ember-filled brazier or the low to medium heat on a stove.”

There is some prepping to do if you’ve just purchased a tagine, similar to seasoning a cast-iron skillet. But care must be taken always to not overheat the tagine or it will crack. Medium direct heat is the maximum suggested for using a tagine on the stove.

Also from the book, “To season a tagine, submerge the base and lid in water for at least 2 hours (overnight if not glazed). Remove and let dry completely. Brush the inside of the base and lid with olive oil. For an unglazed tagine, paint the entire vessel with oil. Place in a cold oven and turn on to 350 degrees. Bake for 2 hours. Turn off the heat and allow the tagine to slowly, and completely, cool. Season the tagine again if it goes unused for a number of months.”

Which is probably what happened to my first tagine. I hadn’t used it for a while, and didn’t realize I should re-season it, so the bottom cracked.

I recently decided to purchase one again. Because I love the look of La Chamba cookware, I purchased a La Chamba tagine. Seasoning directions were included.

This recipe is reminiscent of shakshuka, with the eggs cooked in red sauce, but then, with meatballs?!! I just had to make it.

Kefta Meatball Tagine in Tomato Sauce with Eggs
printable recipe below

1 1/4 pound ground beef, not learn
1/2 medium red onion, grated
2 garlic cloves, minced
1/2 teaspoon ground cumin, divided
1/2 teaspoon sweet paprika, divided
1/2 teaspoon ground cinnamon, divided
Heaped 1 tablespoon finely chopped fresh flat-leaf parsley
Heaped 1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper
1 1/2 cups canned peeled whole Italian plum tomatoes, seeded, with juice
2 tablespoons olive oil
4 large eggs

In a mixing bowl, add the meat, onion, one of the garlic cloves, and 1/4 teaspoon each of the cumin, paprika, cinnamon, parsley, and cilantro. Season with salt and pepper and blend into a consistent, smooth paste.


Taking spoonfuls of the mix, roll meatballs that are about 1 1/4” in diameter. There should be about 36 total.


In a food processor, using quick pulses, purée the tomatoes and their juice. (I used tomato sauce I’d made from my fresh tomatoes.)

In a tagine, add the olive oil and tomatoes, season with salt, and cook over medium-low heat until deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices, and herbs.

Gently set the meatballs in the tomato sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons until browned on all sides.

Dribble in 1/4 cup of water, loosely cover, and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add a bit more water if necessary to keep the sauce loose.

Make four spaces between the meatballs and gently crack the eggs into the tagine. Cover and cook until the eggs set, about 5 minutes.

Serve immediately.

I served with a little bit more chopped parsley and cilantro, as well as a flatbread on the side.


 

I didn’t make my own flatbread, I purchased pita bread.

Wow this is so good, just as expected. The spices make this dish, as do the herbs.

Of course, you don’t need a tagine to make this dish, so don’t worry if you don’t own one. Use a braiser or deep skillet.

Kefta Meatball Tagine in Tomato Sauce with Eggs

1 1/4 pound ground beef
1/2 medium red onion, grated
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
Heaped 1 tablespoon finely chopped fresh flat-leaf parsley
Heaped 1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper
1 1/2 cups canned peeled whole Italian plum tomatoes, seeded, with juice
2 tablespoons olive oil
4 large eggs

In a mixing bowl, add the meat, onion, one of the garlic cloves, and 1/4 teaspoon each of the cumin, paprika, cinnamon, parsley, and cilantro. Season with salt and pepper and blend into a consistent, smooth paste.

Taking spoonfuls of the mix, roll meatballs that are about 1 1/4” in diameter. There should be about 36 total.

In a food processor, using quick pulses, purée the tomatoes and their juice.

In a tagine, add the olive oil and tomatoes, season with salt, and cook over medium-low heat until deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices, and herbs.

Gently set the meatballs in the tomato sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons until browned on all sides.

Dribble in 1/4 cup of water, loosely cover, and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add a bit more water if necessary to keep the sauce loose.

Make four spaces between the meatballs and gently crack the eggs into the tagine. Cover and cook until the eggs set, about 5 minutes.

Serve immediately.

 

Pipián Rojo

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The story behind my discovery of Pipián Rojo is an interesting one, because my husband told me about it. His massage therapist is of Mexican descent, and obviously they were discussing food during his massage. That in itself is interesting. I mean, I’d do that, but I didn’t think my husband would! In any case, she told him about this sauce, Pipián Rojo, and he asked me to find a recipe for it.

Before going to my Mexican cookbooks, I looked online and found a recipe by Mely Martinez, whose blog, Mexico in My Kitchen, I already follow. It sounded exactly how my husband described it, with peanuts, pepitas, sesame seeds, chile peppers, all combined in a red sauce.

Here’s a photo from Mely’s blog post on Pipián Rojo, and one that shows her lovely face!


Turns out this sauce belongs to the family of sauces called mole, (pronounced mo-lay), which means sauce. Here’s an explanation from Wikipedia: Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, “sauce”) is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.

Mely writes that this classic sauce originates from her home town of Tampico, Tamaulipas, and although she’s been blogging for years, she only posted on Pipián Rojo in 2016. It just didn’t seem so “fancy” to her I’m guessing!

Well I’m glad she did, because it was fantastic. The first time I made it I cooked chicken in the sauce. Next time it might be beef, or pork, or shrimp…

Pipián Rojo Sauce
by Mely Martinez
printable recipe below

2 Ancho peppers
2 guajillo peppers
1 chipotle pepper
1/4 cup peanuts
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1″ stick cinnamon
2 cloves
2 allspice berries
1 teaspoon cumin seeds
1 small tomato
1/3 medium white onion
2 garlic cloves
Salt and pepper

Have a pot with 2 cups of water standing by the stove.

Begin by toasting the peppers in a skillet over medium-high heat for about 30 seconds per side. Notice I was so excited to start making this that I forgot to de-stem the peppers! So I did it after they cooled down. Then place in the water.


Then toast the nuts and seeds. The peanuts will take about 90 seconds, the pumpkin seeds toast fairly quickly; get them out as soon as they brown and start wanting to jump.


The sesame seeds take a few seconds. I actually used my seed toaster for them because I’ve experienced them popping out of a hot skillet all over the kitchen!


Place all of the toasted nuts and seeds in the water.
Next, slightly toast the cinnamon, cumin seeds, cloves, and allspice berries. Also place them in the water.

Finally, roast the tomatoes, onion and garlic, turning occasionally to obtain even roasting. Place these in the water as well.


Place the pot on the stove and cook over a medium-high heat. Simmer for about 8 minutes, then set aside to let the ingredients soften.


Place the sauce ingredients in a blender and process just enough to blend the ingredients. Then pour into a skillet.


When the sauce is hot, add pieces of meat, pork or chicken, and cook for about 10 minutes, stirring occasionally.


If the sauce seems to thick, thin with water or broth. Season with salt and pepper.

Serve the meat with the sauce with rice and warm corn tortillas.

The only mistake I made with this recipe was not to make a quadruple recipe. This sauce is so good I could drink it.

 

Pipián Rojo Sauce

2 Ancho peppers
2 guajillo peppers
1 chipotle pepper
1/4 cup peanuts
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1″ stick cinnamon
2 cloves
2 allspice berries
1 teaspoon cumin seeds
1 small tomato
1/3 medium white onion
2 garlic cloves
Salt and pepper

Have a bowl with 2 cups of water standing by the stove.

Begin by toasting the peppers in a skillet over medium-high heat for about 30 seconds per side. Then place in the water.
Lightly toast the seeds in the same skillet. The peanuts will take about 90 seconds, the pumpkin seeds toast fairly quickly; get them out as soon as they brown and start wanting to jump. The sesame seeds take a few seconds. I actually used my seed toaster for them because I’ve experienced them popping out of a hot skillet all over the kitchen!
Place all of the toasted nuts and seeds in the bowl with the water.
Next, slightly toast the cinnamon, cumin seeds, cloves, and allspice berries. Also place them in the water.
Finally, roast the tomatoes, onion and garlic, turning occasionally to obtain even roasting. Place these in the water as well.
Pour the contents of the bowl into a saucepan and cook over a medium-high heat. Simmer for about 8 minutes, then set aside to let the ingredients soften.
Place the sauce ingredients in a blender and process just enough to blend the ingredients.
To serve with meat, pour the sauce into a large skillet over medium-high heat. When the sauce is hot, add pieces of meat, pork or chicken, and cook for about 10 minutes, stirring occasionally.
If the sauce seems to thick, thin with water or broth.
Season with salt and pepper.
Serve the meat with the sauce with rice and warm corn tortillas.

 

My Other Red Sauce

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We’ve all made a red sauce or marinara, sometimes even referred to as spaghetti sauce. But to me there is another, equally important red sauce in my life, and today I’m sharing it with you.

It’s not for pasta, but instead, it is a sauce for meats – grilled meat, barbecued meat, smoked meat, and so forth.

It’s tomato based, but it’s spiced up with mustard powder and dried chile peppers. Intrigued? You should be. But be aware, it’s not for the faint of heart, or tastebuds.

This recipe is based on the one I originally followed in the Foods of the World Series, more specifically, American Cooking: The Great West.

I originally made a major change by omitting sugar. This sauce has no business being sweet! Hope you like it as much as we do!

Red Sauce
Adapted from The Great West

3 tablespoons olive oil
2 large onions, chopped
6 cloves of garlic, minced
1 – 28 ounce cans high quality diced tomatoes
1 – 10 ounce can tomato purée
2 tablespoons ground yellow mustard seeds
Handful of dried red chile peppers, slightly crushed –
Chile de Arbol, Cayenne, or Chinese chile peppers

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Heat the oil in a medium-sized pot over medium-high heat. Add the onions and sauté them for about 5 minutes. Then add the garlic, and stir them around until you smell garlic oil; you don’t want to burn the garlic.

Pour in the diced tomatoes and purée, then add the ground mustard and crushed chile peppers.

If you want, start with just a few whole peppers, perhaps, and cook the sauce until no liquid remains; it should be nice and thick.

It will only take about 30 minutes for the sauce to finish.

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Remove as many of the pods as you can.

Taste it for seasoning; I added 1/2 teaspoon of salt.

If you prefer heat, let the sauce sit overnight with the chile pods; remove them before heating and serving.

The sauce is spectacular with smoked turkey, pork ribs, grilled flank steak, even shrimp.

You’re welcome!

Stéphane’s Calamari in Red Sauce

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When I first met Stéphane, it was April of 2014. My daughter and I visited him for an action-packed four days in southwestern France.

If you’re not familiar with Stéphane Gabart, he is the author of My French Heaven, the beautiful blog that emanates his love for all things food, wine, and France. You immediately grasp his passion and joie de vivre through his stunning photography.

His business, which he has secretly told me is more fun than work, is called Your French Heaven, because one can basically customize a visit. In our case, my daughter and I went mostly, not surprisingly, for the food experience.

We visited a different farmers’ market every day, so that he could cook fabulous meals for us. Can you imagine! Four farmers’ markets in close proximity to your home?!! Not to mention bakeries and patisseries!

Because my daughter is a pescatarian, we ate a lot of seafood, which was wonderful!

Of course Stéphane also had the perfect wines, champagnes, Lillet, and Sauternes.

And bread and cheese, of course.

I’d include photos of the countryside we visited, along with castles, villages, fortresses, vineyards, and even a brocante, because we did do much more than eat, but I need to keep this post about Stéphane and the calamari he prepared one evening for my daughter and I. These are photos from that visit. I’ve never had calamari quite like it.

It’s calamari rings, sautéed, flambéed, then cooked in a red sauce until the sauce is deep and rich. The sunshine beaming down on the calamari just make them glow!

Here’s the recipe, as generously emailed to me by Stéphane.

Calamari Rings in Red Sauce

Sear bacon, shallots and onions in a cast iron pot.

In another skillet, sauté the calamari in olive oil. Flambé with cognac.

You then dump your seafood in the pot and add your bouquet garni. Add 125g of tomato paste for each pound of fish.

Darken the sauce on medium heat and wet it as you go along with a big glass of white wine.

When your sauce is dark enough, you add fish stock to level. Let the whole thing boil on low heat for a good 2 hours, adding liquid as needed.

When the sauce has reduced enough, add some garlic, a pinch of paprika and some cayenne pepper.

Let it all simmer very slowly for about 15 minutes and adjust your seasoning.

Then thicken your sauce with a bit of white roux.

And voila!

I made this calamari dish for Christmas eve, served with white rice.

It was exquisite.

Merci, mon ami!

 

Calamari Rings in Red Sauce
recipe by Stéphane Gabart

Sear bacon, shallots and onions in a cast iron pot.

In another skillet, sauté the calamari in olive oil. Flambé with cognac.

You then dump your seafood in the pot and add your bouquet garni. Add 125g of tomato paste for each pound of fish.

Darken the sauce on medium heat and wet it as you go along with a big glass of white wine.

When your sauce is dark enough, you add fish stock to level. Let the whole thing boil on low heat for a good 2 hours, adding liquid as needed.

When the sauce has reduced enough, add some garlic, a pinch of paprika and some cayenne pepper.

Let it all simmer very slowly for about 15 minutes and adjust your seasoning.

Then thicken your sauce with a bit of white roux.

 

Enchilada Sauce

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My enchilada sauce is a simple red sauce that is enriched with ancho chile paste and Mexican seasonings.

It is a rich and hearty sauce that I make to top black bean enchiladas, or just about any kind of enchiladas or burritos. It’s also good on meat, from chicken to ribs.

There are many authentic Mexican sauces in older cookbooks by Diana Kennedy, the queen of Mexican cuisine, as well as more recent cookbooks by Rick Bayless, who I consider the king of Mexican cuisine.

The problem with following those recipes is that they contain multiple chile peppers and other ingredients that I cannot get my hands on, so it does no good to use the recipes.

Because of this, I fall back on my “default” enchilada sauce, using home-made ancho chile paste. And it will taste different depending on the chile peppers used in the chile paste.

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Enchilada Sauce

3 tablespoons olive oil
1 large onion, finely chopped
6 – 8 cloves garlic, minced
1 26.46 ounce carton Pomi tomato sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon salt
Grindings of black pepper
2-4 tablespoons home-made Ancho chile paste

Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for about five minutes. Turn down the heat if they brown too much. Add the garlic and stir for 30 seconds or so.

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Add the tomato sauce and stir to combine. Mix in the cumin, oregano, coriander, salt, and pepper.

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Bring the sauce to a boil gently, then lower the heat and simmer the sauce gently, uncovered, for about 20 minutes, or until isn’t no longer “watery.”

Meanwhile, preheat the oven to 375 degrees. Prepare your black bean enchiladas by placing refried black beans and Queso blanco, or your choice of cheese on a tortilla. Roll up, place in a greased baking dish, and continue with the remaining tortillas.

Add the desired amount of ancho chile paste to the red sauce and stir to combine. Taste for seasoning.

When you are ready to bake the enchiladas, ladle the enchilada sauce over the enchiladas. Some people like them smothered in sauce, others, like me, like the enchiladas only partially smothered.

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Bake for approximately 30 minutes.

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Let the enchiladas set for about 10 minutes, then serve.

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I love a dollop of sour cream on my enchiladas.

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The sauce goes well with any burritos or enchiladas, with or without meat. And it’s fun to use different kinds of cheese in the tortillas.

The good thing about this enchilada sauce is that you can control the amount of ancho chile paste and other seasonings. If you want it smokier you can always add some ground chipotle pepper and paprika. But always use cumin and oregano if you want a truly Mexican-flavored sauce.

Grits with Eggs and Red Sauce

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Many years ago I came across a recipe for grits with eggs and a red sauce. It was similar to shakshuska, a Middle Eastern dish of baked eggs in red sauce, shown below, but with grits!

Shakshuka-Side-View-2-640x480

I never had grits until my husband and I visited Charleston, South Carolina, for business a long time ago. We ate at a lovely restaurant And I hesitantly ordered shrimp with grits. I think I assumed grits would be too “corny” for me, but they’re not. They’re lovely, and just as much fun to cook as risotto. Below are pumpkin grits I made last fall. So many variations are possible.
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For grits, I prefer the coarse-grained variety, which do take longer to cook, but I prefer the texture. I’ve noticed that the words “polenta” and “grits” are both on the package now!

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There used to be much confusion about the difference, but there is no difference. To make it more complicated, grits and polenta are also cornmeal.

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Grits with Eggs in Red Sauce
Adapted from Baked Eggs in Creamy Polenta and Pepperoni Tomato Sauce

3 cups water
3 tablespoons butter
1 cup grits
Approximately 1/2 cup cream
Red Sauce
4 tablespooons butter
4 eggs
Goat or feta cheese, optional

Place the water and butter in a deep pot over high heat. When the water boils, add the grits.

Stir, and continue to stir, with the heat on medium. I always have about a cup of water handy to add to the grits as they thicken. It seems that more liquid is required than what is stated on the package recipe.

After about 10 minutes or so, when the grits have cooked about halfway, add cream. Continue to cook the grits, and add even more water if necessary.
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When you feel the grits aren’t thickening up anymore, set them aside.

Make the eggs sunny-side up, over-easy, poached, or soft-boiled. It’s your choice. I used 1 tablespoon of butter per egg and cooked them sunny-side up in a skillet. Add a little dab of butter right before they’re fully cooked.

To serve, spoon the grits into a pasta bowl.
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Place some heated red sauce over the grits and, using a spoon, form a hole in the middle.

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Then place the cooked egg in the hole along with any butter from the skillet.

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Crumble some goat cheese and sprinkle on top.
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You can also add chopped chives or parsley.

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It’s a wonderful and hearty breakfast, but I’d certainly eat this for dinner as well!
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If you wanted to bake the eggs in the grits, like in the original recipe, you must use an oven-proof serving dish or prepare all four servings in a skillet.
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But I would make sure that the grits are first on the runny side. They will thicken – especially in the oven.
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Gnudi with Meat Sauce

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The first time I heard about gnudi, I was ecstatic. And I was also shocked that I hadn’t come across them before, in spite of the many Italian cookbooks I own. It was maybe only five years ago I saw them being made on television, and I knew one day I’d make them. I just sadly forgot about them, until today.

Gnudi, simply stated, are the filling of ravioli. Or any filled pasta. No pasta involved. So they’re like the lazy man’s ravioli!

Today, mine are simple, utilizing the richness and unique texture of ricotta. But any ingredients can be included with the ricotta, just as you would to make a spinach-ricotta filling, or a pumpkin-ricotta filling.

They’re similar to gnocchi and spazele, except that there’s much less flour, which makes sense, since they are the filling and not the pasta. Here’s the recipe.
gnudi6
Gnudi with Meat Sauce

Gnudi:
2 eggs
2 egg yolks
1/2 teaspoon salt
20 ounces whole-milk ricotta, well drained*
3/4 cup loosely-packed, finely grated Parmesan
3/4 cup flour, plus extra

Begin by whisking the eggs, yolks, and salt together in a large bowl.

Add the ricotta and whisk well.

Then add the Parmesan and whisk until smooth.

Add the flour and fold into the ricotta mixture gently. If you feel more flour is needed – add more – but just a little at a time. The gnudi must end up tender.

Sprinkle a cookie sheet or jelly roll pan with a light dusting of flour.
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Typically, gnudi are shaped into quenelles, which are beautiful ovoids. Unfortunately, even if I could make these forms, which requires two spoons, I wouldn’t be fast enough to get through the gnudi batter before the water completely evaporated. So I opted for a little cookie scoop.

Dip the scoop in water, tap, then scoop up the gnudi.

Place them on the floured sheet, and then sprinkle a little more flour over the top of the gnudi, using a fine sieve.

Once you have finished with all the batter, let the gnudi sit for about 30 minutes.

Meanwhile, get a large pot of water boiling on the stove.

As I do with spazele, I always test one to get the timing right. In this case, my little 1″ round gnudi took 5 minutes to cook. You don’t want them raw in the middle, but you don’t want them to be like rubber.

As with spazele, the gnudi will drop to the bottom of the pot, and about halfway through cooking they will come to the surface. When they’re cooked, remove them with a slotted spoon, and place them on a paper towel-lined platter.

Once you know the timing of the gnudi, make them in batches until the batter is no more.

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I served these with a meat sauce (recipe below), but because I didn’t want the meat sauce to smother the delicate gnudi, I placed the sauce on the bottom of the bowl, topped it with the warm gnudi, and sprinkled on a little Parmesan.

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These ricotta-based gnudi are like soft little pillows of goodness.

I would normally not pair the gnudi with such a heavy sauce, but my husband isn’t fond of meatless red sauce. Just like with gnocchi and spazele, the gnudi could be simply tossed in browned butter.

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* I only buy whole-milk ricotta, and I always let it drain on paper towels overnight or at least for 12 hours. It just makes the ricotta thicker and creamier. It’s amazing how much water comes out.
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Meat Sauce:
Olive oil
Finely chopped onion or shallots
Minced garlic
Ground Italian sausage
Canned tomato puree or crushed tomatoes
1/2 teaspoon oregano leaves

My Marinara

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I have to apologize. Seriously. To all of the people who followed me at the beginning when I was first writing this blog. I mean, I thought I was a good photographer. I really did. I had spent years taking pictures of my kids and my dogs. And I took lots of pictures on vacations. So that made me experienced, right?

Then came food photography, which comes along with having a cooking blog. I thought it would be fairly straight forward. Mostly because I was one of those who’d always taken photos of my food at restaurants, and photos at farmers’ markets. I certainly didn’t think I was a pro. But I didn’t realize how bad I was.

Maybe it’s for the best, because otherwise I maybe wouldn’t have pursued this blog. Because unfortunately, to have a cooking blog means you have to know how to cook, you need to be able to write, you must be a food stylist, and you have to take really good photographs. I had 2 out of 4 going for me. But like I said, ignorance is bliss.

I didn’t realize any of this until recently when I decided to look at some old posts of mine. And I nearly fell off my chair. I’m not kidding. I deleted at least 10 immediately, and then thought about perhaps saving some as future, upgraded posts. It wasn’t the subject matter, or the writing. It was those awful photos. What little there were of them.

But my marinara really is so good, and so easy to make, that I decided to offer up a new post on my marinara, but with better photos. So here it is. Hopefully you never saw the old one.

Marinara sauce is basically an Italian name for a red sauce that can contain quite a few ingredients, although never meat. Of course tomatoes are the base for the sauce, but other ingredients can include onions, garlic, celery, carrots, wine, and so forth.

My marinara sauce contains three ingredients. There might be some dead Italians rolling in their graves when I make my marinara sauce, but that’s ok. No two living Italians can agree on what a marinara sauce is comprised of, so I’m off the hook. And I can talk about Italians, dead or alive, because I’m half Italian. Sicilian, actually, but I’m throwing them in the same proverbial Italian pot.

Here’s my recipe:

My Marinara Sauce

1/4 cup extra virgin olive oil*
5-6 garlic cloves, minced
8 ounces high quality tomato sauce
Pinch of salt

First, heat up the oil over medium heat in a medium-sized saucepan. Add the garlic.

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Stir gently and wait just until the oil warms the garlic and you can smell it, then immediately pour in the tomato sauce. This should only take about 30 seconds. This is my technique for sautéing garlic because I do not like the taste of burnt garlic, and garlic can burn quickly.

Stirring gently, heat the sauce and let it cook for about 10 minutes. It will thicken a little. (An inferior, more watery tomato sauce will take longer to thicken. If it’s too watery, try adding a little tomato paste.) Add the salt and stir.
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And so, that’s it ! This sauce is fabulous for a chicken or veal Parmesan, simply with pasta, as a dip, or even as a pizza sauce.
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But it’s my favorite with any kind of pasta.

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And with chianti, because the San Genovese grape is perfectly with red sauce. Especially with this garlic-spicy one.
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If you don’t want to call it marinara, don’t. Just call it the best red sauce you’ve ever tasted. You’ll thank me!
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* Don’t be scared about the amount of olive oil in this sauce. It’s good for you and it adds a lot of good flavor, because you’re using good olive oil, right?