Archive for January, 2009

I came across this recipe while scrolling through my feeds list on Google Reader.  The recipe, itself, is from the globe and mail.  And while it looked delicious in the photo,  I think it can be even MORE delicious once I’m done with it.  Tonight, I’m going to use this ragu as the foundation to my italian inspired cabbage rolls!

Ragu alla Bolognese:

  • 3 cups onion, celery, carrot – diced
  • 4 garlic cloves
  • 4 oz pancetta or bacon
  • 1 lb each sausage and ground beef
  • 1 cup each white wine and milk
  • 3 cups chicken stock
  • 1 can crushed tomatoes
  • salt, pepper and nutmeg

Saute veggie mixture in 1 tbsp of butter and olive oil until soft. Add pancetta and garlic and cook until meat is translucent.  Meanwhile, in another pan, cook the ground beef and sausage. Drain well.  *I actually skimmed fat off the top the next day once it had solidified.

Add meat to veggies, along with the wine. Let wine evaporate.  Add milk and cook 10 minutes. Stir in tomatoes and stock, season.  Simmer for atleast 2 hours on the back of the stove.

Alright, this is the point where I am right now.  Tonight, I want to make the Cabbage Rolls and this is what I was thinking:

Cabbage Rolls:

  • 1 cup cooked brown rice
  • 1 cups ragu alla bolognese
  • 4 savoy cabbage leaves
  • 1 cup canned crushed tomatoes
  • herb mix: basil, oregano, thyme

Cook up brown rice.  In a bowl, combine rice with ragu.  Set aside.  Saute some minced garlic in a pan. Add remaining tomatoes.  Add herbs to taste, along with salt and pepper.  Come to a simmer. Add 1/4 cup of tomato into rice and ragu mixture.

Bring a large pot of water to a boil.  Peel of the large outer leaves of the cabbage and blanch in water.  I’m hoping for atleast 4-6 rolls.   In a 8×8 pyrex, assemble rolls using 1/2 cup of filling. Top with sauce and sprinkle with parmesan and mozzeralla (b/c I have it in the fridge, I might as well use it).

I’ll see how it all goes tonight and give an update on the post.


*Update:  I rushed to slap this together last night.  And stuck pretty close to the recipe I think.  I used about a tbsp of basil, oregano and a tsp of thyme and garlic powder in 1 cup of crushed tomato.  I was quite impressed with how it turned out. Definitely will make this again.


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I was lucky enough to receive a beautiful Kitchenaide 12 cup food processor for Christmas.  One of the primary reasons I really wanted a food processor was to experiment making more pastry type items.  I find that my stand up mixer isn’t amazing at doing everything.

And so yesterday, I took out the processor and began experimenting with my first ever tart shell. 

White Whole Wheat Tart Shell

  • 1 1/4 cup www flour
  • 1/4  cup sugar
  • 1/4  tsp salt
  • 8  tbsp cold butter, cubes
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1 tbsp cold water

Process the dry in the processor. Add butter and pulse until crumbly. Add the wet ingredients and pulse dough into a ball.

Roll dough into tart shell and put in fridge for 30 minutes.  Preheat oven to 375 F.  Puncture dough with fork and cover with tin foil and pie weights. Cook for 10 mins. Remove foil and weights and cook until brown; another 6-8 mins.  Cool.

Cherry Macaroon Tart Filling

The filling for this tart shell was inspired by Heidi over at 101 Cookbooks.  I had 2 cups of cherries pitted and halved frozen that I needed to use.  But wasn’t sure how to ‘fill’ up the shell with only 2 cups of cherries.  And so, a macaroon topping of sorts.

  • 2 cups cocconut
  • 1/2 cup sugar
  • 4 egg whites

I dumped the 4 egg whites into the mixer and started whipping on high speed while slowly pouring the sugar in. As the whites became stiff, I added the coconut in 4 increments. 

I drained the cherries and spread them over the bottom of the shell.  Then topped them with the macaroon mix.  Bake in 350 F for 20 mins or golden on top.

The tart turned out surprisingly good for my first try.  I was also nervous about using  white whole wheat flour.. but its all I have in the pantry now.  But all in all, it was shockingly delicious.

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