Last night, I tried "Bragiole" - pronounced like Bra-Joel (ha ha!). To me, it was like Italian version of Beef Brisket. The meat was just absolutely tender and melted in my mouth. The handmade gnocchi on the side was just as delicious (yeah I cheated on my gluten-free diet). One more reason to love my favorite Philadelphia Restaurant - Penns View Hotel's Ristorante Panorama, not only do they have the Il Bar wine selection, but the food... Mama Mia!
So, as usual, after I find a good dish, I want to know how to make it. Here are some recipes I found online. PLEASE let me know if you hear of any other ones worth using.
Bragiole from Nassin Family Cookbook
Bragiole Al Sugo from Blogger
In other news, I am starting to realize that there are other similar recipes from other countries:
France - Boeuf Bourguignon (which we made for dinner Friday night)
Malaysia/Thailand - Beef Rendang (which I just sampled at Aqua for lunch today)
The common theme is beef flank or stew meat, then whatever sauce you want on it, boiled/simmered/etc until the meat is as tender as butter. mmm...
Wednesday, March 31, 2010
Monday, March 29, 2010
April's Manicotti Recipe
I sort of "borrowed" this from my College Buddy April. She used to make it for us and it is now one of my "go-to" meals to impress the company.
April's Manicotti Recipe
(not gluten free unless you can find gluten-free manicotti noodles)
Ingredients:
2 16oz containers of Ricotta Cheese
8 oz Shredded Mozzerella Cheese (I use closer to 16 oz though)
2 tsp sugar
1 egg
1 pound browned hamburger (ground sirloin if you want it fancy).
2 pkgs of manicotti (tubes are easiest, but you can use shells if you like)
2 regular sized jars of Spaghetti Sauce (I prefer Ragu - any variety or mix them)
Dry spices added per your taste preference:
salt & pepper
basil
oregano
Supplies:
1 Mixing Bowl
1 Saucepan or kettle for boiling water
1 baking pan 9x13 (can be glass or metal, but if using metal please treat with non-stick spray before adding any food).
Directions:
1-In large mixing bowl, add the Ricotta Cheese, sugar, 1/2 of the Mozzerella cheese, egg, and spices. Mix well.
2 -In large saucepan/kettle Partially boil the manicotti noodles for 2 minutes. Do not let the noodles cook fully, you just want to soften them a little bit, remove them from the water quickly before they finish cooking.
3 - Hand-stuff the Ricotta Cheese mixture into the shells. Be careful not to crack/split/or break open the shells, but fill them up as much as you can with the Cheese mixture. Some people like to use a baggie with a hole cut out of the corner to squeese it into the shells, or use a spoon, but I find it is more effective (and fun) to just use your hands. For neatness and easy storage, place the stuffed manicotti back into the plastic trays (most manicotti noodles are prepacked in plastic trays when you pull them out of the pasta box - it is easy to keep the noodles off the messy counter if you put them back into the trays temporarily. You may have some leftover to freeze for another meal and this is an excellent carrying/storage tray for them also).
4 - Preheat oven to 375 degrees
5 - Brown the hamburger, drain off and discard the grease.
6 - Mix 1 jar of sauce in the hamburger.
7 - Pour some of the sauce/hamburger into the pan (perhaps 1/4 thick), then place several stuffed manicotti noodles into the pan side by side - as many as you can fit into the pan, make sure they are not touching and if needed pour some sauce in between the manicotti to keep them separted a little bit - then cover with sauce until tops of the manicotti are hidden. Sprinkle the remainder of the mozzerella cheese on top the sauce. (if you have leftover manicotti noodles or sauce, you can make another pan's worth or freeze them for a later time).
8 - Bake in the oven (until cheese is lightly browned and sauce is bubbly) - approximately 45-60 mins (depending on your oven).
9 - Remove from oven, let cool for 10 mins before serving.
Serving suggestions: pair with salad of greens, slice olives, parmesean cheese, in oil/vinegar dressing. Recommend any Italian red wine for pairing (Chianti, Montepulciano, Nero D'avola, Sangiovese, etc) or a Cabernet Sauvignon.
April's Manicotti Recipe
(not gluten free unless you can find gluten-free manicotti noodles)
Ingredients:
2 16oz containers of Ricotta Cheese
8 oz Shredded Mozzerella Cheese (I use closer to 16 oz though)
2 tsp sugar
1 egg
1 pound browned hamburger (ground sirloin if you want it fancy).
2 pkgs of manicotti (tubes are easiest, but you can use shells if you like)
2 regular sized jars of Spaghetti Sauce (I prefer Ragu - any variety or mix them)
Dry spices added per your taste preference:
salt & pepper
basil
oregano
Supplies:
1 Mixing Bowl
1 Saucepan or kettle for boiling water
1 baking pan 9x13 (can be glass or metal, but if using metal please treat with non-stick spray before adding any food).
Directions:
1-In large mixing bowl, add the Ricotta Cheese, sugar, 1/2 of the Mozzerella cheese, egg, and spices. Mix well.
2 -In large saucepan/kettle Partially boil the manicotti noodles for 2 minutes. Do not let the noodles cook fully, you just want to soften them a little bit, remove them from the water quickly before they finish cooking.
3 - Hand-stuff the Ricotta Cheese mixture into the shells. Be careful not to crack/split/or break open the shells, but fill them up as much as you can with the Cheese mixture. Some people like to use a baggie with a hole cut out of the corner to squeese it into the shells, or use a spoon, but I find it is more effective (and fun) to just use your hands. For neatness and easy storage, place the stuffed manicotti back into the plastic trays (most manicotti noodles are prepacked in plastic trays when you pull them out of the pasta box - it is easy to keep the noodles off the messy counter if you put them back into the trays temporarily. You may have some leftover to freeze for another meal and this is an excellent carrying/storage tray for them also).
4 - Preheat oven to 375 degrees
5 - Brown the hamburger, drain off and discard the grease.
6 - Mix 1 jar of sauce in the hamburger.
7 - Pour some of the sauce/hamburger into the pan (perhaps 1/4 thick), then place several stuffed manicotti noodles into the pan side by side - as many as you can fit into the pan, make sure they are not touching and if needed pour some sauce in between the manicotti to keep them separted a little bit - then cover with sauce until tops of the manicotti are hidden. Sprinkle the remainder of the mozzerella cheese on top the sauce. (if you have leftover manicotti noodles or sauce, you can make another pan's worth or freeze them for a later time).
8 - Bake in the oven (until cheese is lightly browned and sauce is bubbly) - approximately 45-60 mins (depending on your oven).
9 - Remove from oven, let cool for 10 mins before serving.
Serving suggestions: pair with salad of greens, slice olives, parmesean cheese, in oil/vinegar dressing. Recommend any Italian red wine for pairing (Chianti, Montepulciano, Nero D'avola, Sangiovese, etc) or a Cabernet Sauvignon.
Thursday, March 04, 2010
My Grandpa
Haven't been writing as much as usual, sorry folks.
My grandfather has been ailing (he has a terminal condition - Pulmonary Fibrosis). Basically, over time, his lungs are filled with scarring, and eventually he won't be able to breathe. Currently, he is on oxygen 24/7, and is at the point where walking a mere 5 feet from living room chair to dining room chair puts him out of breath and puffing for more air.
-
Time is running out.
We have known this was coming eventually, but it doesn't make it any easier.
I've been driving to see him about once a month or so, and this month is no exception.
On the upside, I have been able to see family that I hadn't seen in years, as many people are coming to visit him. Also, we make every visit a good one (good food, wine, movies, talking, art, etc).
Each visit is as good as it can be, because you never know when it will be the last one.
-
May all of you be so lucky to have time with your families to celebrate one another. This is what I wish for you in March.
-
Happy early St. Patrick's Day!
My grandfather has been ailing (he has a terminal condition - Pulmonary Fibrosis). Basically, over time, his lungs are filled with scarring, and eventually he won't be able to breathe. Currently, he is on oxygen 24/7, and is at the point where walking a mere 5 feet from living room chair to dining room chair puts him out of breath and puffing for more air.
-
Time is running out.
We have known this was coming eventually, but it doesn't make it any easier.
I've been driving to see him about once a month or so, and this month is no exception.
On the upside, I have been able to see family that I hadn't seen in years, as many people are coming to visit him. Also, we make every visit a good one (good food, wine, movies, talking, art, etc).
Each visit is as good as it can be, because you never know when it will be the last one.
-
May all of you be so lucky to have time with your families to celebrate one another. This is what I wish for you in March.
-
Happy early St. Patrick's Day!
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