Giada's Short Ribs with Tortellini

Hello everyone. Last minute Annie here. Yeah, I think if I were to have a nickname that would have to be it. I am always the procrastinator. Always waiting until the last minute. I have had all week to cook and instead I have spent most of my time here at the computer surfing. Or flipping through what seems like hundreds of cookbooks looking for several different recipes that I want to make over the next few weeks. Meanwhile an entire week has passed and I've got nothing. Now it's the last few hours for me to post something for IHCC's post this week for Giada's soul warming comfort food.
This is one of those foods for us. Giada's  Short Ribs with Tagliatelle Tortellini.   Both Michael and I love our beef short ribs. We make them on a regular basis and have cooked them many different ways. This is one that we use most often, as you just can't beat having luscious juicy sauce to mop up with some good bread. Besides that, you can serve these short ribs over just about any type of pasta, polenta, potatoes, or rice. Trust me we have!

This recipe can also be made in a quick version using dried herbs and a good bottled sauce as I did this time or in the longer version in the original recipe as I have done in the past when time has permitted. Trust me I have made it both ways and anyway you decide to make it you will definately be pleased. You will notice though I forgot to put the chocolate out when rushing to get the photos, however I assure you I did not forget to add it to the sauce. It is the secret ingredient you know. Also note there is no pancetta out either. Didn't have any so I used bacon instead. This is a really adaptable recipe and I am sure you will enjoy it no matter which way you choose to make it. Just don't leave out the chocolate or the wine. Otherwise you can make simple substitutions as you see necessary. I am giving you the original recipe here and you can figure it out from there.
Darn. Now I have to replenish my stash of beef short ribs.



Short Ribs with Tagliatelle Tortellini
Adapted from Giada De Laurentiis' Everyday Pasta (pg. 115)
Ingredients
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)-(bacon)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)-(bottled)
1 tablespoon tomato paste-(bottled)
1 teaspoon chopped fresh rosemary leaves-(dried)
1 teaspoon dried thyme-(dried)
1/2 teaspoon dried oregano-(dried)
1 bay leaf-(dried)
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle-(tortellini)
4 to 6 teaspoons shaved bittersweet chocolate
 
Directions 
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta (bacon) until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta (bacon) from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot (along with your bottled sauce). Return the pancetta (bacon) to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Serves 4 to 6

I am linking this to IHCC's warm the belly, fill the soul comfort food favorite with Giada De Laurentiis.
And also to:
Mouthwatering Mondays
Tuesdays at the Table
Cookbook Sundys
Sundays at One Food Club
Delicious Dishes
Friday Potluck
Fat Camp Friday
Recipe Swap Thursday
What's on your Plate
Week End Wrap Up Party
GCC Recipe Swap
Friday's Favorites
Saturday Swap
Stop by for a visit and see all the wonderful ideas from all of the other
great bloggers out there and share the love, or participate in the fun.
Carla and Michael

Pasta e Ceci-Warmth for a Cold Winter

I went outside of my comfort zone on this one and you know what? I was quite pleasantly surprised. This is one bowlful of fall/winter LOVE. Originally, I thought I wouldn't like this soup simply because it sounded like it needed to have sausage in it for it to be substantial enough, (even though it has garbanzo beans in it, which I love). I was so wrong! Warm, comforting, and fulfilling is all I can tell you. If you get snow where you are, this is a real warmer upper. For those of you unfamiliar, in Italian ceci is garbanzo.

This is all I,I,I,-ME,ME,ME as Michael is not a fan of beans, nor is he much of a soup fan. I, on the other hand am a fan of both. I have an entire shelf in our freezer in the garage dedicated to a soup stash for the winter. It is now half filled and I still have more I want to make and blog. Coming up in the near future I will be blogging my Butternut Squash and Black Bean Soups (already in there keeping my Potato Soup company). I also am wanting to make some French Onion Soup, Chicken Tortilla Soup, and some varieties of chowders (Corn Chowder is one) to stash away for these cold winter days ahead.

This really is a simple recipe. It takes no time to cook if you prep your veggies in advance. The reward is priceless. If you would like to, you could add a grilled sandwich or salad to this and call it a meal. I found it to be perfect for lunch with some good bread for dipping. Anyway you decide to serve this up, you will surely be as surprised as I was. Also, if you are a vegetarian you can certainly adapt this recipe to your own dietary needs.


Pasta e Ceci
Courtesy Giada De Laurentiis' Everyday Pasta

Ingredients
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion (1 medium onion)
3 ounces pancetta, chopped
2 garlic cloves minced
6 cups low-sodium chicken broth
2 (14.5-ounce) cans garbanzo beans, drained and rinsed
1(14.5-ounce) can diced tomatoes, with juice
3/4 cup ditalini (thimble-shaped pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil


Directions
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat the olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
Makes 4 to 6 servings.(I cut the recipe in half, unsure of whether I would like it)

This could be spiced up a bit with a sprinkle of red pepper flakes if you wish. I will be trying that with my next bowl.


I am submitting this to:
I Heart Cooking Clubs Fall Favorites with Giada
Kahakai Kitchen for Souper Sunday's
Presto Pasta Night #191 hosted by Denise at Oh Taste n See originated by Ruth of Once Upon a Feast
Saturday Swap
Coolbook Sundays









 

Carla and Michael

Eggplant Timbale - An Old Favorite

This is a recipe that I have made numerous times. It is a favorite of mine. The presentation is absolutely beautiful. It took me a while to get it to come out right, but I think I have perfected it now.

Ready to get started.

Out of the oven.

Unmolded and ready to cut into.

The  finished timbale. What a beauty.

I can taste this all over again just looking at this photo. What a wonderful taste and bite. The different textures are so pleasing. The eggplant is smooth and velvety, the meat rich and flavorful, and the peas have a slight snap as you bite down on them. Another perfect autumn/fall dish.

Eggplant Timbale
Adapted from Giada's Kitchen

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups marinara sauce, jarred or homemade
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) I used regular mozzarella, as I couldn't find the smoked in the grocery store I was in)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup (Also used parmesan, no pecorino romano either)
1 cup chopped fresh basil leaves, (used about 1/4cup, thought a cupfull was too much for my liking) 

Special equipment: 9-inch springform pan

Directions

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill, (I did mine on the gas grill as there are so many slices it would take forever using my small grill pan). Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the mozzarella, 3/4 cupof the pecorino parmesan, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Sort of like a flower, making sure they overlap so that your filling doesn't leak out. Make sure to line the bottom well also, as this will become the top when inverted. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Serves 4 to 6.






This is my entry for IHCC's Potluck, Cookbook Sundays at Brenda's Canadian Kitchen, Potluck Sunday's at Mommy's Kitchen with Tina, and Presto Pasta Nights #187 being hosted this week by Tigerfish of Teczcape . Also for Cassidy's Recipe Swap Sundays at Remodelaholic blog, and Miranda's Fat Camp Fridays over at Mangoes and Chutney, and to Angie's Sundays at One at her blog Cocina Diary. Stop by for a visit. Or even better yet come join in on all the fun.

   

 

Carla and Michael

Penne with Shrimp and Herbed Cream Sauce

It's Family Style with Giada De Laurentiis at IHCC this week. For my entry this week I chose Penne with Shrimp and Herbed Cream Sauce from her book: Giada's Kitchen. You can also find it here on  Food Network from her 2008 Secret Santa episode on Giada at Home, which I happened to remember actually watching back then. Her quote in the book: "This dish is comforting yet elegant, which is why I like to serve it at gatherings during the winter holidays. Best of all, it's a very quick and easy go-to recipe for when you're short on time and need to deliver something special". OK. I have to tell you we didn't think so. It may have been because I realized that we were out of bottled clam juice and had to substitute bottled oyster and shrimp sauce, which hence the shrimp I thought would be fine. We actually found this recipe very void of flavor. I have to say that this is the very FIRST time I have not been pleased with one of her recipes, although I will have to give it another try using the clam juice, at which time I will let you know if it was any better. So when I realized this dish was bland I decided to add some very thinly sliced pepperoni to it and , voila, it did enhance the dish to a palatable flavor.

I will tell you this much, it is quick and easy. Cook your pasta, drain and set aside. Saute your shrimp in a little olive oil, garlic, salt, and pepper. Remove shrimp and set aside. (Which is when I realized I hadn'd taken the camera out. OOPS.) Next add the tomatoes, half of the basil and parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer another 2 minutes. Add the clam juice and cream and bring to a boil. Reduce heat to med-low and simmer for 7-8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan cheese, the shrimp, the drained pasta, and the remaining basil and parsley. Toss together unil everything is coated with the sauce. Season to taste with salt and pepper if needed.

You may or may not want to add some thinly sliced pepperoni. That is entirely up to you. Any number of protien additions can be added or substituted in this recipe. Though like I said I will try it making the sauce with the bottled clam juice next time. We loved it after our own little addition.

Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen and Food Network

Ingredients

1 pound penne pasta

1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice (I do not recommend substituting)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
 1/4 cup thinly sliced pepperoni (my  addition)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Add sliced pepperoni if desired.Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.


This is my contribution to this weeks IHCC's Cooking with Giada Family Style .

I'm also submitting this to Brenda at Brenda's Canadian Kitchen for Cookbook Sundays this week.

I'm also entering this with Claire from Chez Cayenne who's hosting this coming weeks Presto Pasta Nights started by Ruth at Once Upon a Feast.

Also for the first time I'm entering Potluck Sundays over at Mommys Kitchen hosted by Tina.

 
 

Well I can't wait for the coming weeks posts for Giada's Potluck Dinners. I know exactly what I am going to make. I've made it many times since first seeing it on one of her shows, though I've never posted it to my blog. It presents beautifully and is one of my absolute favorites from her. Tastes as good as it looks too. I am drooling and dazed just thinking about it. Want to know what I'm making? You'll just have to check back in to see what all the excitement is.
Carla and Michael

Oven "Grilled" Bar-B-Que Spareribs a la Mark Bittman

 

It's time for IHCC's Potluck with Mark Bittman. Unfortunately we missed the last 2 weeks due to the move. We are happy to be participating this week with these lovely  Oven "Grilled" Spareribs found in his How to Cook Everything Cookbook on pages 759-761. I must first tell you that when I opened the package of ribs and laid them out, I thought; "Oh my, brontosaurus ribs like on the Flinstones. How in the world will these ever be tender?" 

  OVEN BRAISED! Then I remembered the IHCC Potluck and I found this recipe. Next I must tell you that they were not only tender, they were delicious as well. We were quite surprised. I did finish them off with some Carolina Treet Original Cooking Barbeque Sauce which I bought on a whim since it's made here in North Carolina, and am loving it.

The ingredients for the spice rub are simple; salt, sugar, fresh ground pepper, cumin, mild dried ground chile, and paprila, mixed together in a small bowl and rubbed into 5 pounds of pork spareribs. Do make certain to peel off the membrane across the underside of your ribs to ensure that they will be much more tender and your spice rub gets infused into the meat there as well. This is easily done with a tomato shark or simply use a fork to get it started peeling.. Then using a paper towel to hold on to it, gently peel it back from the ribs.

Baked/braised in the oven at 275 degrees for at least 2 hours. Pouring of excess grease about every half hour to hour. Mine were cooked for a total of three hours to ensure that they would be tender. Then basted in the sauce on 500 degrees for an extra 10-15 minutes.

BUY IT NOW

Oven "Grilled Spareribs
Adapted from Mark Bittmans How to Cook Everything

Ingredients
1/2 tablespoon salt
1 tablespoon sugar
1/2 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
2 tablespoons mild ground dried chili powder, (I used half Arbol Chili Powder and half  McCormicks Chili Powder)
1 tablespoon paprika
About 4-5 pounds spareribs

Directions
Mix the salt, sugar, cumin, pepper, chili powder, and paprika together and rub well into the spareribs.
Preheat the oven to 300 degrees, and place in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for about 2 hours, or until the ribs are cooked (if you are in a hurry, cover the roasting pan with aluminum foil). When you are ready to eat, roast the ribs at 500 degrees F. for about 10 minutes, or run them under the broiler, watching carefully, until nicely browned.

These were accompanied by brown rice and fresh stewed kale. We did truly enjoy these ribs. Michael was equally impressed with them, and he is usually the rib master by cooking them on the grill.

This is our submission to this weeks IHCC's Potluck. What will you bring?

Carla and Michael

Hoppin John, It's a Southern Tradition

  This weeks theme over at IHCC's Mark Bittman Challenge is BACON!!! As some of you may know, Mr. Bittman has been changing his dietary preferences over the last many years. His latest, more recent style of foods has been to, eat less meat, incorporate more vegetables and fruits. He is currently writing for  Cooking Light Magazine and Runner's World Magazine . I'm telling you this because even though I have 5 of his cookbooks and am a subscriber of Cooking Light Magazine, I was having a hard time finding a recipe with bacon in it that I liked. Until I ran across this little jewel, Hoppin John from days gone by, in How to Cook Everything. There are many variances on this recipe, as explained here by wikipedia. It's definately a southern tradition. So since I had some leftover black eyed peas, this was the perfect accompaniment for our roast pork with chimichurri sauce.

Black eyed peas, bacon, onion, thyme, red pepper flakes, salt, pepper, and water.

Very simple ingredients.

BUY THE BOOK

Hoppin John

Adapted from Mark Bittman's How to Cook Everything

Ingredients

1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained)

4 ounces slab bacon or 1 smoked ham hock

1 large onion

1 4-inch sprig fresh rosemary, 2 sprigs fresh thyme, or 1/2 teaspoon dried rosemary or thyme

1/8 teaspoon red pepper flakes

salt and freshly ground black pepper

1 1/2 cups long grain rice

Directions

Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches. Bring to a boil over medium high heat.

Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours. Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like. Return the meat to the pot.

Taste the cooking liquid and add salt and pepper if needed. Remove the rosemary or thyme sprigs if you used fresh herbs.Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes. At this point, you may let this dish sit for 15 to 29 minutes before serving.

Makes 4 to 6 servings

Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 - 3 tablespoons of water and let that simmer about another 20 minutes.

It was still delicious. I have to restock my dried beans and peas. I always have plenty of canned beans on hand, just for those quickie through together meals.

This is a good old southern dish. I have eaten a whole lot of blackeyed peas in my life. Oh, oh, oh, and guess what? I got the picky man to eat a bowl of this too, and he liked it. You know the guy that really isn't too fond of legumes, unless they're in Chili. Ha haa. My next adventure with black eyed peas will be to try fritters. Those I have never eaten, nor made. I'll let you know how that goes, down the road from now.

I am submitting this to IHCC's Bacon Theme this week.*

I am also submitting this to Andrea at  My Kitchen, My World for this month's U.S.A. Challenge.*                

      

* Stop in and see what everyone else is cooking up.

 

 

 

If you like or even love legumes, and have never tried this dish, you should definately try it. This could be a meal all on it's own, especially if made with the ham hock. Or leave it out if you don't eat pork products.

Carla and Michael

Shrimp in Green Sauce

  This was one of those recipes that you say to yourself, "Hmm, this just sounds way to simple", and it was. It turned out pretty enough, though it seemed to be missing something in the flavor profile. That and the fact that I tried cutting it down to serve two. My first mistake, way too much garlic. (Didn't think that was possible did you?) Well, yes that was my own fault. Secondly, not enough sauce. Recipe writer mistake. You're supposed to have enough sauce to dip your crusty bread in. Nope, not hardly. So, here we go.

Mark Bittman's Shrimp in Green Sauce  from The Best Recipes in the World on page 220.

Assemblage; Combine the garlic and oil in a small food processor and blend until smooth. Add the scallions and parsley and pulse until minced.

Toss with the shrimp, salt, pepper and chiles. Put into a roasting pan. Add the liquid and roast, stirring once until the mixture is hot and bubbly and the shrimp are pink.

Serve immediately.

Shrimp in Green Sauce

from The Best Recipes in the World by Mark Bittman

Ingredients

6 cloves garlic, peeled (I used 3, I would cut back next time)

1/3 cup extra virgin olive oil

6 scallions, trimmed and chopped

1 cup parsley, leaves and thin stems

2 pounds shrimp, peeled (I used 1/2 pound)

Salt and pepper to taste

4 dried chilies or a few pinches of crushed red chili flakes, or to taste

1/3 cup stock (shrimp, fish or chicken) or white wine or water.

Directions

Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.

Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

All in all, I wouldn't call this a favorite (at least, not as of yet) and I wouldn't call it a complete failure. It just needs to be tweaked. I would definately use less garlic and amp up the liquid (1/3 cup didn't do it), since there wasn't enough to cover the rice or dip our crusty bread in as Mark suggests. I am still trying to put my finger on a missing flavor to add to the mix, so I am sitting on the fence about this one. In any event I am submitting this to I Heart Cooking Clubs Potluck Challenge for this week.







Michael and Carla