Fettuccine with Roasted Red Pepper Sauce

Fettuccine with Roasted Red Pepper Sauce

There are two ingredients that I love more after roasting; red bell peppers and garlic.  Roasting the peppers over a flame until blackened and blistered, then removing the skin and seeds enhances their natural sweetness and they are miles apart in their flavor from the jarred variety.  Garlic as well is transformed when it’s roasted in the oven, becoming soft and sweet and far more subtle than in it’s raw state.  So when I was coming up with a new sauce, I knew I wanted to use both of these ingredients roasted to perfection. This is such a simple sauce but it does … Continue reading

Braised Short Ribs

Braised Short Ribs

One of my favorite things to eat of all time are braised short ribs.  When done correctly, they melt in your mouth and are pure comfort food at it’s best.  The great thing about cooking them is they go well with so many flavors.  All you really need are vegetables and some kind of liquid to braise them in.  I’ve made them so many ways that I’ve lost count and this will probably be the first of many short rib recipes. For this one I decided to make use some marinara that I had leftover from a few nights ago; see … Continue reading

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

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

Not your Mama’s Meatloaf

Not your Mama's Meatloaf

Okay, so you inform your family or whoever completely relies on you for their sustenance, that dinner tonight will be meatloaf.  You eagerly await the roaring response of “YES!”  “Thank you for taking the time to make such a wonderful meal-it’s our favorite!”  Yeah right.  The response used to be the same here.  “What?  Why do we have to have that?  I hate meatloaf.  Can we at least have mashed potatoes with it so we don’t have to taste it?”  Yes, these and other similar replies have been uttered throughout time over this much maligned hunk of meat stuff. Now … Continue reading