Marinara (Sunday Sauce)

So typically Italian families do big Sunday dinners....mine wasn't the exception....and as kids going to our 'Nena's was like Disneyland. She is now past, but will live on as legendary for the amazing things she could do as a "COOK." 

I remember as a little girl pulling up in the driveway with my dad and sister after a long drive from San Diego to Palm Springs. The garage door was open, waiting for us =), and we ran in to be hit with the most amazing smell. A smell my Dad now says he remembers before he even got out of the car. But I think at 5-10 years old we were just excited to be in her company so the smell was secondary to being with the worlds "Poster Child" of Grandmothers. My father no longer had any rights, we could break things, drink all the soda we wanted....eat BEFORE dinner, and all he could do was watch...haa...sorry Dad....she was AMAZING! She was more excited to see us than anything in the world at those moments and I don't think I'll ever feel that loved again, but at least I did at one time, by her. The love she felt for all of us was what we tasted in her food, and it's indescribable. 

As her family I think we will all spend the rest of our lives trying to recreate those meals and memories saying to ourselves AND others, "Ugh...you just have no idea..." especially when they tell you how good it is. People are always saying how their "Italian" Grandmother is the best, blah blah blah...and I'm sorry guys....you will never have any idea. It was everything she ever made...EVERYTHING...The woman could take a Pot of water and a low grade piece of meat, 2 carrots, a potato, an onion and salt...and you'd be blown away...all and all she was a Pro. Self-taught, and I thank her everyday because I feel it was a gene, and I hope I got it. Below is a "Sunday Sauce" that will never be the same. but I hope she'd be proud.


So to start I used pork and beef and use cuts like chuck and shoulder with or without the bone. I used boneless which cooks down faster, and makes for a sauce that is done in 4 hours instead of 8.

Ingredients:
1.5 lb. of pork shoulder
1.3 lb. of beef chuck
2-3 Tbs. of olive oil (to fry the meat on both sides)
1/3 cup of yellow onion chopped small
1/4 of a carrot sliced thin
2-3 Tbs. minced Garlic
1 28 oz. can of tomato puree
another 3 Tbs. of olive oil for the carrots, onion and garlic
Salt and Pepper
1 tsp. Sugar

Brown the pork and beef on both sides in olive oil, and don't forget to season the meat on both sides as well. Don't cook all the way through, and don't crowd the pan take your time and then set them aside to rest.

Once the meat has been set aside put remaining olive oil in the pot to saute the onions(I used scallions but this is usually done with yellow), carrots and garlic. Make sure to saute on MED as to not burn your garlic. 

Once the onions turn translucent turn down the heat and add the can of tomato puree. You can swish a little water in the can to get the sludgy left overs;) Here my Grandmother uses wine, but I've found it's just as good without wine when I have none. At this point add salt, pepper, sugar and the meat. Turn it up to a high simmer and then put the Lid on and turn it back down to low for 3-4 hours.

Cook your desired cut of pasta Al Dente (to the tooth) in salted water when your sauce is done.

Ladle only the sauce onto the pasta, serve the meat on the side. The consistency should be like gravy with layers of deep red oil on top:) Also there is no need to over sauce the pasta it should lightly coat not drowned it. 

 ENJOY!

COOKINGTTREATS.com

So with advice from my sorta internet Guru Mark I purchased my first Domain under COOKINGTTREATS.com....Well I think I could put a round about number of 4 hours invested in trying to figure this one out! Haaa...I know it's going to be a great learning experience, but let me tell you I now know how my 80 year old Grandfather feels when he turns his computer "ON". The "Coming Soon" page alone was a feat that I'll probably tinker with more tomorrow when I've had a little more sleep :) Anyway I'm really excited to start this and can only imagine the possibilities! I welcome any and all tid-bits of help in this arena. But back to blogging be sure to follow or send your email addresses in for the "10 BEST GLUTEN FREE MEALS" list I am ashamed to say isn't complete yet because of todays "BlueHost" ADVENTURE. So good night and more tomorrow!

So nice, I made it twice!

On my Monday night cook-fest for Christine, a menu I never plan, I made a 2 Bean Salad with lots of other goodies. With some things I bought, and some items she had left in the fridge and cupboards I created this salad that goes fast! I liked it so much that the next day, when at home, I whipped it up between feeding the baby lunch. Incidentally the baby and I shared the whole thing through out the rest of that day! It's full of protein, herbs and has Mushrooms and Tomatoes. The dressing is all vinegar and spices, very tangy and herb-filled! The beans make it pretty hardy so if just for a snack, or paired with dinner, its great.

Ingredients:

1 can of Garbanzo Beans (Chick Peas)
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper

Directions:

Rinse the beans (together) in a colander then let them sit to drain. Take the package of Mushrooms (if sliced add a "rough" chop, or leave sliced. I did it both ways) Saute lightly in a pan with a small amount of Olive oil, sprinkle dried Basil, Parsley and Lemon Pepper. When they look coated add the liquid (stock or base and water) to deglaze, once the stock is mostly absorbed deglaze again with the Balsamic vinegar. The Mushrooms should be moist but not soaked. Set them aside to cool ( room temp, maybe a little warm). In a bowl add the Red wine vinegar, Ginger, Garlic powder, a good sprinkle of Lemon pepper, Basil, Parsley and Chicken Base (careful with the Knorr, it's concentrated). Chop your Tomatoes, Onions and Garlic. Once the Beans are drained and Mushrooms are cooled throw all of it into a large bowl and mix. Let it sit or eat right away, either way it will keep well, but I couldn't keep my spoon out of it! :)