My Basic Marinara

My Basic Marinara

This past weekend while I was out of town a lady posted a comment on my Overly Stuffed Shells asking for my marinara sauce recipe.  It occurred to me that I’d never given it out.  I’ve been asked many times over the years, but just never got around to handing it out.  I have many recipes that list it as an ingredient; 1 cup marinara or 20 ounces favorite marinara, etc and not one that lists what’s in it. Well, I decided to change that.  The following is my recipe for a thick rich marinara.  I use imported tomatoes from Italy … Continue reading

Overly Stuffed Shells

Overly Stuffed Shells

Years ago when I was looking for an alternative to lasagne, I went rumaging through the pasta isle at my local grocery store.  I was familiar with the normal spaghetti, penne, lasagna and macaroni product; but when I took a step back and really concentrated on the variety of pasta available I was taken aback.  The variety was HUGE.  When did this happen?  Just the other week it seemed there were merely a few to choose from and now I had to get a pasta dictionary just to figure out what all these were.  Was this some kind of marketing … Continue reading

Beef Stroganoff My Way

Beef Stroganoff

Beef stroganoff has been a staple in most households since the 1950’s.  While the original Russian dish from the 1860’s consisted merely of cubed beef that had been floured and seared with a sauce of beef stock, prepared mustard and sometimes sourcream, it somehow morphed into ground beef, onions, canned mushrooms (even cream of mushroom soup), stock and sour cream.  The original recipe didn’t exactly tantalize my taste buds and the later incarnations certainly don’t.  The recipe just didn’t inspire me, so as an adult I never prepared it. That was until my wife and I were out with some friends at a restaurant a … Continue reading

Ragú My Way

Ragú My Way

I was thinking of making a simple marinara sauce for dinner.  One of my favorites is All’ Amatrciana; the spiciness from the chiles and pepper along with the pancetta and tomato is just fantastic.  But then I started getting in the mood for a heartier sauce.  Maybe a classic Bolognese ragú.  It definitely fits the bill for hearty, but didn’t have the pronounced tomato flavor I was hungering for.  That’s when it hit me-why not combine them.  Duh!!  I set out to create just that and it ended up being exactly what I was hoping for.  Enjoy! I started by mincing 2 … Continue reading

Mac n Cheese Good

Five different cheeses in one gooey mess

Although not the healthiest dish, sometimes you just gotta have some good ‘ol mac n cheese.  I will admit I’m kind of a snob when it comes to this dish.  I’ve tried numerous recipes and found them to be lacking in one way or another (some quite a bit more so than others).  I always end up back to my own.  It took many trial and errors to get what I think is the best.  Gooey, creamy and of course cheesy.  Kind of similar to what this post is sounding like right now.  Oh well, can’t help it.  Any variety of cheese … Continue reading