ChefUptothePlate

Food, Nutrition and Cooking


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Ragout for You

Leave yourself a few hours to get this on the table. It doesn’t require a lot of “babysitting” but time to let the ingredients to cook down and the flavors to develop. If you have a food processor, mince the veggies easily all at once.

Ragout with Sausage and Broccoli

1 lb sweet or spicy Italian sausage (turkey sausage works very well as well as a vegetarian sausage)

1-2 T olive oil

1 large onion, minced

1 carrot, minced

1 celery stalk, minced

1/4 C Italian parsley, minced*

28 oz can of whole tomatoes (do not drain the juice)

1.5 t thyme

1.5 t rosemary

3 T tomato paste dissolved in 1 cup hot water

black pepper to taste

1 lb pasta, cooked to al dente

1 bunch broccoli, cut into florets and coarsely chopped stems

Parmigiano-Reggiano & extra parsley for garnish

Remove the sausages from their casings and cook the loose meat in a heavy skillet over medium heat. Add a bit of olive oil as needed if the meat is sticking. Saute till meat is cooked but not  browned.

Add the fresh veggies (mince them in the food processor for easiest prep). Cook over low heat, stirring as needed until the veggies begin to caramelize; approx 30-40 minutes.

Add the tomatoes and their juice, use a kitchen shears to break up the tomatoes. Increase the heat to medium.  Once simmering add the rosemary, thyme and black pepper. Continue to simmer about 20 minutes until almost no liquid remains. Add the dissolved tomato paste, reduce the heat to low and cook about 10 minutes more.

Cook pasta per package directions for al dente.  About 5 minutes before the pasta is set to be done, add the broccoli to the pot to cook. Before you drain the pasta/broccoli, remove about 1-2 cups of the cooking water and reserve. Drain pasta/broccoli, return it to the cook pot and add the ragout and as much pasta water as needed for desired sauce consistency.

Serve with Parmigiano-Reggiano.

Serves 6

*I have just come across frozen chopped parsley. I am loving the flexibility of having parsley pre-chopped at my finger tips at all times. http://www.daregalgourmet.com

 

 

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pH(yllo) Balanced

Some of my favorite recipes happen when I am looking to use ingredients I already have on hand. This recipe evolved as I was cooking it.

Phyllo Tart

8 sheets phyllo (filo) dough (buy in the freezer section), thawed

1 large onion, rough chop

8 oz baby bella mushrooms, rough chop

10 oz package, frozen chopped spinach, thawed and drained

6 oz sausages (Italian (sweet or spicy), chicken and apple, chicken and broccoli rabe) of your choice. Slice sausages and cut slices into quarters.*

1/4 cup Parmigiano Reggiano

Olive oil

Preheat oven to 425 degrees F.

Filling: In a large skillet, heat about 2 T oil on medium high. Add onions and saute until they wilt, then add mushrooms and sausages and cook until sausage is cooked through and mushrooms and onions are golden. Add spinach and continue cooking just a few minutes more until all of the liquid is evaporated. Stir in 1/8 cup of the cheese.

Lightly oil an 8″ square baking dish or pie plate. Lay 1/2 the phyllo dough on the bottom of the dish. Note: if phyllo cracks when laying it in or on top of the baking dish, no problem, just piece it together. Top with the filling and spread evenly. Place 1 sheet of the remaining dough on top, sprinkle with a bit of the remaining cheese and repeat this until all the dough is used.

Lightly oil a piece of foil large enough to cover the tart. Press the foil oil side down on the tart and compress the tart. Bake for 20 minutes, remove foil and bake another 20 minutes. Cut into slices and serve.

Serves 2-4 as a main dish or 8-10 as an appetizer

*Firm tofu that has been drained of all liquid can be substituted for sausages.