Basil Lemon Pesto

Time to dress that homemade pasta!

As part of the "Tour of Italy" classes I took we explored homemade pasta and fresh sauces.  You can find the recipe for the pasta here.  We made a wonderful egg pasta and cut it into fettuccine.  So fresh and tender it was amazing!
Today we are talking about pasta sauces.  These are sauces that are fresh, light, and flavorful.  One thing I've noticed is that you don't need to pile on the sauce over your pasta.  A dredging or a small amount goes along way.  You want to be able to taste the pasta, as well as the flavors of the sauce without drowning it.

This first sauce is a killer!  Bring on the flavors of summer with a light and lemony variation of a traditional pesto. (We are referring to the green sauce in the picture above) This version combines parsley and basil, along with lemon.  It is just excellent!  My favorite new sauce.  It's perfect over pasta, but you could also use it over chicken or fish. 

Remember it's all about freshness.  Simple fresh ingredients that take no time to put together.  I'll be bringing you another sauce shortly so stay tuned.   

Basil Lemon Pesto

Ingredients:

• 2 garlic cloves
• 3 Tbs. toasted pine nuts
• 1 1/2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tsp. lemon zest
• 1 Tbs. fresh lemon juice
• 1 to 1 1/2 cups extra-virgin olive oil
• Salt and freshly ground pepper, to taste

Directions:

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Adapted from a recipe by Sandra Cook, Chef and Food Stylist.

Meatball Subs

I've told you before how I like my sandwiches on the weekends.  Something I gravitate to.  Simple, easy, hearty, and quick.

This past weekend was a cold one.  I can't remember when we've had such cold weather for such a long period of time before.  Usually we have a cold spell and in a day or two it's gone.  Now mind you anything in the low 60's and 50's is cold around this part.  I know....warm weathered people!

So I was saying...it was cold last weekend and this gave me an excuse to make a nice warm, comforting sandwich for lunch. 

Anyone up for a Meatball Sub?  I don't make them that often, and I always wonder why.  I just love all that saucy, meaty goodness on a bun.  It warms the soul.

So with a Meatball Sub you can take the easy version (using frozen meatballs) or the longer version or making homemade meatballs.  This time I made my own, and froze the left overs to use another time.  Making a large batch of these is perfect for spaghetti, a pasta bake with meatballs, appetizers with a nice sauce, or over squash.  You can use your choice of meat.  Beef or turkey are both great when seasoned nicely.  In this version I used a combo of beef, port, and veal as I wanted a more Italian feel to the meatballs.  They turned out terrific!  (Meatball recipe is below).  Now there is always the question of baking the meatballs or frying them.  I've done both.  Baking is a healthier way to go, but frying them gives them a crustier outside.  It's your choice, they are both turn out great. 

Now, to make things easy I used a jarred pasta sauce that I like, heated it up and added the cooked meatballs so they pick up all that saucy goodness.  A little toasted french roll, and some shredded mozzarella and the rest is history!

Meatballs (Italian version)

2 lb. mixed ground beef, pork and veal
1 egg
1 yellow onion, finely chopped
1/2 cup fresh bread crumbs or panko
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 T olive oil

In a large bowl, combine the ground meats, egg, the finely chopped onion, the bread crumbs, cheese, parsley, oregano, basil, and the salt and pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches in diameter. Set aside.

Add oil to the skillet heating over medium high heat.  Add the meatballs (in batches if necessary) and brown on all sides, 10 to 12 minutes total. They may also be baked at 350 degrees for 15-20 minutes, turning once, until browned and cooked through.


For Meatball Subs

per sandwich

3-4 meatballs (cooked or thawed if frozen)
1 jar pasta sauce
French rolls, warmed and toasted
mozzarella cheese, grated

Turn on oven to broil.

In a medium sauce pan add the pasta sauce and cook over medium heat 2 minutes.  Add the meatballs and allow to cook about 5 minutes, turning occasionally until heated through. 

Cut the rolls in half horizontally; leave one long side intact, if desired.  Toast in the oven under the broiler for about 1 min.  On the bottom bun spread a little of the pasta sauce.  Place 3 to 4 meatballs with additional the bottom bun.  Sprinkle with mozzarella. Place on a cookie sheet and stick under the broiler for less than a minute to melt the cheese.  Serve.   

Big Batch Marinara Sauce

I love pasta!

I'm sure there isn't anyone out there that doesn't love a good pasta dish.  It's fabulous comfort food.  A good pasta deserves a good sauce.  My ultimate favorite sauce is a red sauce.  I usually make a family favorite recipe for a meat filled spaghetti sauce, but a traditional marinara is versatile and tastes wonderful.

You can take a basic marinara sauce and turn it into so many dishes.  Use it with meatballs, as a spaghetti sauce, pizza sauce, dipping sauce, and over chicken.  The possibilities are endless.  So having a nice homemade sauce on hand is heaven sent.

A trip to my local farmer's market brought me to a bumper crop of end of summer tomatoes.  Beautiful Roma tomatoes!  So I bought as many as MGG and I could carry, which was around 18 lbs. and off I went to make up a BIG batch of marinara sauce.  

I chose to freeze my sauce in 2 cup jars (pints) which gives me a good portion size. You can chose to do a canning process if you prefer, but I have more freezer space than shelf space at this point.  I can't wait to open a jar in the dead of winter and taste the fresh tomatoes...woohoo!

Kitchen Tip:  Blanching Tomatoes

Bring a large saucepan fi lled two-thirds full with water to a boil over high heat. Wash the

tomatoes and cut an X in the bottom of each tomato (opposite the stem side). Working in small

batches, immerse the tomatoes in boiling water for 30 to 60 seconds, until the skin starts to

curl. Using a skimmer, immediately remove the tomatoes from the boiling water and plunge

them into a large ice bath (half ice and half water). Remove them from the ice water and the

skins should easily slip off.

Big Batch Marinara Sauce

makes 6-8 pints

15 lb. ripe Italian plum tomatoes, blanched and peeled

4 T fresh thyme, chopped

½ c fresh basil, chopped

Salt and freshly ground pepper, to taste

Place the blanched tomatoes in a food processor.  Pulse until desired consistency is achieved.  Place the tomatoes, and juice, in a large heavy-bottomed pot. Add herbs and season with salt and pepper. Set over medium-high heat and bring to a boil.

Reduce the heat to low and simmer very gently, stirring ocassionally with a wooden spoon, 1 hour.

Meanwhile, wash 6 to 8 pint canning jars with their lids and rings in hot soapy water and rinse

them well. 

Fill jars using a funnel to pour about 1 cup of the hot sauce into each jar, leaving about ½   inch of headspace.  Wipe the rims clean.   Place the lid on each jar, then screw on the rings.   Allow jars to cool for several hours and then freeze.  Marinara will keep 6 months.

Sicilian Sauce

Everyone loves comfort food. 

Fall brings us feelings of home and hearth.  Cool weather, beautiful autumn colors, and comfort food.

One of my friends shared this story with me and I thought it was so heartwarming.  It's the essence of comfort food.  Food made with love.

My friend is Italian.  As a little girl she traveled from Italy by boat to come to America, landing in New Orleans.  Visions of a small slender girl with chocolate brown braids come to mind.  Her handmade dress was almost threadbare but she was filled with hope of a new land, and memories that she would carry with her.  Nettie (Antoinette), would often invite me over and cook her grandmother's Sicilian Sauce and tell stories of her youth.  

She recalls many times where she would run in to her grandmother's kitchen for a hug, and her Nonna would be at the stove stirring a big pot of sauce for their dinner.  When she was older her Nonna began to teach her how to cook.  The old fashioned way.  From scratch.  Using your taste and senses and love to create a dish.  Nettie told me of her Nonna standing in the kitchen, full or smiles, wearing her old ruffled apron, and singing while she cooked.  She said that a beautiful song helps the food sing as well!

Nettie loved her Nonna.  You could see it in her eyes, in her voice, and in her smile. 

I was very fortunate to have been able to get to know Nettie and to learn some of her family secrets.  Nettie was in her 80's when I met her and had such a spunky personality!  Something a young girl coming to America needs to go forward with her new life.  I believe it's true about the singing because her food was fabulous...I sing in my kitchen now.

So let me share with you Nettie's Nonna's Sicilian Sauce. It features her Sicilian Seasoning that I posted several days ago.  You can find the recipe here.  It's a versatile red sauce that can be used in many, many ways. Obviously my first reaction is to spoon this over some nice, tender pasta.  YUM!  I've updated this recipe a bit with the use of a food processor for ease, but you can still make it the original way.   I hope you enjoy it!

Thank you Nettie!


So let's make Sicilian Sauce.

Sometime the simplest recipes are the most tasty things!  This one is that way.  Simple, quick, but full of flavor.

So help your self to a can of San Marzano tomatoes.  I use the whole ones.  Make sure to use the good stuff, which is San Marzano.  These are best tomatoes for flavor, and make the tastiest sauce...straight from Italy. (If you want to use fresh Roma tomatoes you can.  Just about 1 3/4 pounds.)

Place the tomatoes in your food processor.

Pulse the tomatoes.  I use the pulse so I can watch them and obtain the chunkiness or texture that I like.  I leave mine a little bit chunky.

Place the pureed tomatoes in a large saucepan and add the Sicilian Seasoning.

This step is a must!  You can find the recipe here. 

Bring the pot to a boil and then turn down to a simmer.  Cook for about 20 min to let the flavors meld together.

Buon Appetito!

More recipes using this wonderful sauce to come in future posts!

Sicilian Sauce

adapted from Nettie's family recipe

1 28oz can of whole San Marzano tomatoes

5 tsp. Sicilian seasoning
1 T extra virgin olive oil
Salt to taste

In a food processor, add the can of whole tomatoes. (Nettie used fresh whole tomatoes that she crushed with her hands.)  Pulse until desired consistency of chopped tomatoes is reached.

Place in a large saucepan.  Add seasoning and olive oil.  Bring to a boil and then turn the heat down and simmer for 20 minutes.