Books and Bloggers Swap

The Chaotic Goddesses have blessed us with yet another swap.  This swap are for the book lovers among us.  We will be assigned a partner and then we send each other 3 books, one that we love, one that we haven't read yet but are interested in reading and one from our partner's wish list.  You can learn more and sign up to join us at CG Swaps.

I am so excited....I hope you decide to hop on board!!!

Sunday Gravy

I had posted on my Weekly Menu that we were having Spaghetti with Meat Sauce today and I highlighted Frank's recipe thinking that I was going to leave the cooking to him.  But I still had the bones and one piece of prime rib left from NYE and wanted to use it so I decided to make Sunday Gravy.

Sunday Gravy is traditionally Braciole, Meatballs and Italian Sausage slow simmered in tomato sauce all day long.  The meat is then served with pasta tossed with the remaining sauce on the side.

1. Sunday Gravy is a slow braise of succulent beef, pork, sausage and meatballs, simmered with plum tomatoes, garlic and basil. It is the byproduct of family 
2. celebrations had by Italian immigrants after a hard week of work on American soil over a century ago.

3. Sunday Gravy NYC catering & events

   sundaygravynyc.com/

I decided to sear up the bones from the Prime Rib and add the remaining slice of prime rib along with some meatballs that I had in the freeze.  I didn't have any Italian Sausage but I had some turkey breakfast sausages in the freezer so I added them as well.  Not quite the traditional Sunday Gravy but it used up some of my leftovers and small packages from the freezer so I was happy.

After searing the bones, I removed them to a plate and cooked the onions and garlic in the same dutch oven, scraping up the brown bits stuck to the bottom of the pan.  I added a good splash of wine and cooked for a few minutes longer allowing the alcohol to cook out and the wine to reduce.  I then added a can of tomatoes, some seasonings, a jar of my homemade marinara and put the bones, prime rib, meatballs and sausages into the sauce.  I brought it to a boil and then turned it to low and let it go.

And let it go, and let it go, and let it go for about 7 hrs.  While I was "Letting it go"  I watched Frozen which I thought was very apropos LOL.  I also used that time to make some Herb Pull-Apart Rolls.  I took this recipe from The Kitchen Aid Cookbook, circa 1987 in accordance with my Cookbook Inspiration theme for this year.  This gives you some idea of how long I have been using and enjoying my Kitchen Aid Mixer!!

While the rolls were baking, I removed all bones from the Sunday Gravy and cut all meat and sausages into bite sized pieces and leaving the meatballs whole.  While preparing the sauce, I cooked the pasta per package directions.

Let me tell you....my house was smelling delicious!!  We spent the day relaxing, watching the snow come down outside as the smells of wonderful food wafted through the house.  Movie after movie on the television and a bottle (or two) of nice red wine.  It is very unusual for Frank and I to have a day alone together and it was very nice.

I ended up with enough "gravy" to dress my pasta.

And fill two containers to go into the freezer for another night.

The recipe for the Herb Pull-Apart Rolls was supposed to make 12.

Mine only made 9 because I am not very good at measurements. LOL

They were not perfect but they were perfectly delicious.

I hope you all had a perfect Sunday Supper.

See you tomorrow!

Herb Pull-Apart Rolls

adapted from The KitchenAid Cookbook

1 pkg. active dry yeast

1 c. warm water (105*-115*)

1/2 c butter, melted and divided

3-3 1/2 c. bread flour

2 T. sugar

1 1/2 t. kosher salt

1/4 t. dried thyme, crushed

1/4 t. Gourmet Garden, dill

1/4 t. Garden Gourmet, oregano

Dissolve yeast in warm water in warmed bowl.  Add 1/4 c. of the melted butter, 2 c. of the flour, sugar, salt and herbs.  Attach bowl and dough hook to KitchenAid Mixer.  Turn speed to 2 and mix for 1 minute.  Continuing with speed on 2, gradually add remaining flour in half cup increments until the dough clings to the hook and cleans the sides of the bowl.  Knead on the same speed for an additional 2 minutes or until the dough is smooth and elastic.

Remove dough and spray bowl with cooking spray.  Roll dough ball around  in the sprayed bowl so that all sides are covered with cooking spray.  Cover the bowl with a towel dampened with warm water and let dough rise for 1 hour or until doubled in size.

Punch the dough down and roll into a rectangle measuring 12x9 and 1/4 of an inch thick.  Brush with remaining 1/4 c. melted butter.  Slice dough into six 1 1/2x12" strips.  Stack the strips and then cut into 12 one inch pieces.  Place the pieces cut side up in a cupcake tin treated with cooking spray. Cover with a towel redampened with warm water and let rise until doubled, about 45 minutes.

Bake in an oven preheated to 400* for 15-20 minutes.  Remove from pans immediately and let cool on a wire rack.  Print Recipe

First Week of the New Year Weekly Menu

I am still trying to wrap my mind around the fact that it is a New Year.  So much promise...So much hope.  So many dreams to fulfill...So many goals to meet.  I am looking forward to this year.

We are still celebrating the Christmas season in this house and will continue to do so until the Epiphany on Tuesday.  I invite you to join us as we finish up our celebrations.

I am going to continue on my cookbook recipe inspiration each day.

Today we are going to Roz and Ron's for an early "little Christmas" celebration dinner.

Tomorrow Ting's in laws are joining us for dinner.  For lunch we are having a creation that I am making for Foodie Extravaganza.  I will be sharing that recipe with you on Wednesday so make sure you stop back to see photos and recipes of this meal containing "Oatmeal".

We are starting up yoga classes again at our house on Monday and then will be having our Meatless Monday Meal after class.

Try it Tuesday is also the Epiphany and my friend, Sue's, birthday.  We will be having a double celebration with Sue, Amy, Doug, Frank, Ting and I in attendance.  Sue's birthday cake is my #BundtBakers creation for this month featuring Coconut.  Stop back on January 15th to see what I made, photos and recipes as we celebrate our first Bundt Cake of the year.

The rest of the week is going to be pretty quiet with us slowly getting back into our routines and learning what the New Year is going to hold.  Food Pantry on Wednesday, Choir on Thursday.

Enjoy our Menu this Week.  Remember to stop by each day for photos and recipes.  Monday will find several of us linking up with MPM so you can get a lot more menu ideas.

Saturday
Dinner at Roz and Ron's

Sunday
Spaghetti with Meat Sauce
Caesar Salad
Herb Pull-Apart Rolls--The Kitchen Aid Cookbook

Meatless Monday
Tortilla Black Bean Casserole--BHG New Cookbook Limited Edition

Try it Tuesday
French Bistro Chicken with Tomato Sauce--Schuler's Fresh Recipes and Warm Memories
Mashed Potatoes
Steamed Green Beans
Birthday Cake

Wednesday
Sliced Cucumbers and Onions with Yogurt Dressing--The Complete Start Your Meal Cookbook
Macaroni and Cheese

Thursday
Hamburger Potato Casserole--Fix it and Forget it Recipes for Entertaining

Friday
Shrimp Scampi
Pasta with Lemon and Basil--Betty Crocker's Easy Entertaining

New Fish Friday Recipe

Today, for Fish Friday, I went into my large collection of cookbooks and grabbed "The Best of Martha Stewart; What to Have for Dinner".  This cookbook is in 4 sections, one for each season.  I turned to the Winter section and flipped through finding a delicious looking recipe for Halibut.  I didn't have any Halibut but I did have some Cod so I pulled that out of the freezer and I had all the other ingredients called for in the recipe except for anchovies so I left them out.

It turned out wonderful.  Frank is not  huge Fish fan unless it is fried but he went back for seconds of this Cod in Putanesca Sauce.  I will definitely be using this recipe again.

Cod in Putanesca Sauce
adapted from Halibut with Putanesca Sauce by Martha Stewart

4 Cod Fillets
1 (14.5) oz can diced tomatoes
3 T. Olive Oil
2 cloves garlic, minced
1 large onion, thinly sliced
10 Kalamata olives, pitted and coarsely chopped
2 T. capers, drained
1 t. chopped fresh Rosemary
salt and pepper to taste

In large saute pan, heat oil over med high heat.  Add garlic and cook until fragrant.  Add onion and cook until translucent about 4-5 minutes.  Add tomatoes with their juices, olives, caper, rosemary, salt and pepper.  Cook and stir for a few minutes, turn heat to med low and add cod fillets.  Cover and simmer for 15-20 minutes, turning cod after 10 minutes, until cod is thoroughly cooked and flakes easily with a fork.  Print Recipe

I am sharing this tasty, easy recipe at Small Victory Sunday.  You should head over there and share your victories from the week and help others celebrate theirs.

Waffle of the Day

This morning I made waffles again.  Yesterday was my first waffle adventure.  I made them using a recipe from "Cooking with the Best", topped them with Strawberries and Homemade Strawberry Syup and they turned out lovely.

Today I used a recipe from BHG New Cookbook 1989 edition.  It was a lot more work than yesterday's waffle mix.  It dirtied three bowls as opposed to just throwing everything into the blender as I did yesterday.  The batter looked much fluffier but the waffles were no fluffier and I don't think they were as tasty as yesterday's waffles.  To be fair, yesterday I adapted the recipe and used melted butter instead of cooking oil and today I followed the recipe and used cooking oil, so that may have been the difference in the taste.  But that being neither here nor there, I would use the first recipe as opposed to this recipe only because it was much easier and dirtied less dishes.

Lightly fold in egg whites leaving a few fluffs in the batter.

I made this recipe as written in the cookbook except that I added cooked bacon to the batter prior to folding in the egg whites.  I used 6 slices of bacon.  I would double that next time and have written the recipe to reflect that.

Bacon Waffles
adapted from BHG, 1989 edition

1 3/4 c. unbleached flour
1 T. baking powder
pinch salt
2 eggs, whites separated from yolks
1 3/4 c. milk
1/2 c. cooking oil
12 slices bacon, cooked and diced

In a mixing bowl combine flour, baking powder and salt.  In another bowl beat egg yolks slightly. Beat in milk and oil.  Add egg yolk mixture to flour mixture all at once.  Stir just until combined but slightly lumpy.  Gently add bacon being careful not to overmix.

In a small bowl beat egg whites until stiff peaks form.  Gently fold into the batter, leaving a few fluffs of egg white.  Do not overmix.

Pour 1 c. batter onto heated waffle iron and cook according to manufacturers directions.  Print Recipe

Happy 2015- Starting the Year of Right

Happy New Year to all of my friends and family here in blogland.  It is hard to believe that 2014 is over.  I was truly blessed in the past year.  My family suffered no major setbacks during the year.  For the most part we all remained healthy.  There were no deaths in the immediate family but several deaths of extended family members and friends.  Mom was moved into her new home and adjusted very nicely, easing a lot of the stress that was upon us.  We had an impromptu wedding and welcomed our new granddaughter into our lives.  We spent lots of time with family and friends, had a lot of fun and new adventures.  I pray that 2015 is as good to us.

We started off the New Year with our friends, Bob and Cathy, who had spent NYE with us. We stayed up to ring in the New Year with a bang as Frank and Bob went out and celebrated with the traditional firing of guns at Midnight.

This morning we enjoyed some coffee and company and then Frank and I got busy making breakfast. Tingting had gotten me a waffle maker for Christmas that I was anxious to try out and this was the perfect opportunity.

Coffee tastes much sweeter in this mug I got from Little Miss Melody.

In keeping with my New Year's Cookbook resolution, I took the waffle batter recipe from one of my many cookbooks.  This cookbook is called "Cooking with the Best".  It was published by our children's school in 1995.  It is filled with recipes from parents and staff at the school.  The recipe I chose just happened to be submitted by Frank's cousin, Barb.  I served the waffles with fresh strawberries and homemade strawberry syrup. Frank cooked up some pork sausage links and we poured the orange juice.  It was a delicious way to start the year.

Waffles

adapted from Cooking with the Best, submitted by Barb Ziarko

2 c. flour

1 T. baking powder

1 t. salt

2 eggs

1 1/2 c. milk

6 T. butter, melted and cooled

Place all ingredients in a blender and pulse until well blended.  Make according to directions included with waffle iron to desired crispness.  Print Recipe

Fresh Strawberry Syrup

1 qt. strawberries, hulled

3/4 c. sugar

1/4 c. orange juice

1 c. water

Place strawberries in food processor and pulse a few times, until strawberries are in small pieces. Place strawberries into a medium pan with remaining ingredients.  Bring to a boil, stirring while sugar dissolves.  Turn heat to simmer and let cook for 10-15 minutes.  Remove to bowl and allow to cool slightly before using on waffles.  Also great for topping pancakes, cheesecake or ice cream.

Print Recipe

Breakfast Pork Sausage

1 lb. pork sausage links

1/4 small onion, chopped

water to cover sausage halfway up

Place all ingredients into a large skillet. Cook over medium heat until water evaporates.  Lower heat to med low and cook, stirring until sausage is nicely browned.  Print Recipe

Happy New Year-Our Final Best of 2014 Recipes Post

On this first day of the New Year, Sarah of Fantastical Sharing of Recipes, told us to go ahead and "Pick our Poison".  We can blog about any category or type of recipes that we want to share.  When I hear "pick your poison" my mind automatically turns to alcoholic beverages, and lucky for me I am married to Frank, Bartender Extraordinaire.

Pumpkin Pie Martini, Fruity Tooty Martoony, Blueberry Margaritas, Mary Pickford

You can find these and more great drink recipes right here.