Dinner At Sheila's

Pasta, I’ve missed you!  It’s  a few weeks since Thanksgiving, my husband and I have worked through the left-overs and I’ve even reinvented some of them, turning the turkey carcass into turkey vegetable soup, and the mashed potatoes into fried potato cakes.

I guess this is proof that it is possible to get your fill of stuffing, potatoes, and gravy if you put enough effort into it.  Which I did.

And what I was really craving last week was a simple plate of pasta.

So, a simple pasta was called for…one that required little cooking time and on hand ingredients, since I’ve been cutting back on my kitchen hours (I’m a wee bit tired), and taking a much needed break from trips to the store (for me and my wallet).

In rummaging through the pantry and freezer I found I had the makings for this classic combination of Penne With Roasted Peppers, Tomatoes, and Sausage.

Before long I know I will be re-energized with thoughts of the holiday season….the first night of Hannukah is only two weeks away..so latkes, cookies, jelly doughnuts and other delicious foods fried in oil cannot be far behind. 

But for now…let’s just enjoy a simple plate of pasta!

Penne With Roasted Peppers, Tomatoes and Sausage

( adapted from Pasta by Food and Wine Books)

Serves 4

2 red bell peppers (I used some long sweet red peppers as well)

2 tablespoons olive oil

1/2 pound mild or hot Italian sausage, cut into 1/4- to 1/2-inch slices

( I used a natural brand with no preservatives)

4-6 cloves garlic, minced

3 and 1/2 cups canned tomatoes (28-ounce can), drained and chopped

(I substituted 2 -14ounce cans diced tomatoes, drained and chopped,  because I was out of the 28-ounce cans of whole tomatoes)

3/4 teaspoon kosher salt

3/4 pound penne

1/4 teaspoon fresh-ground black pepper

Fresh chopped Italian parsley for garnish

Grated Parmesan or Pecorino Romano cheese, for serving

1.  Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all.

When cool enough to handle, pull off the skin.  Remove the stems, seeds, and ribs.  Cut the peppers into 1/2-inch dice.  Reserve any liquid from the peppers.

2.  In a large fryhing pan, heat the oil over moderate heat.  Add the sausage and cook until browned, about 10 minutes.

Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and salt.

Cook over moderately high heat for about 15 minutes.  Stir in the roasted peppers with any juice.

3.  In a large pot of boiling, salted water, cook the penne until just done.  Drain.  Return the pasta to the hotpot.  Add the sausage mixture with the black pepper and toss.  Sprinkle the chopped parsley on top.  Serve with the grated cheese, and more pepper.

Last evening I was short on time and hadn’t planned ahead for dinner.  In looking through the freezer I saw I had a package of boneless chicken breasts. 

When it comes to chicken I prefer using bone in chicken for a recipe or roasting  a whole chicken because it  results in a more flavorful, moist piece of meat.  Boneless and skinless breasts tend to be dry and lack much flavor especially if even the least bit overcooked.

That being said there are some delicious dishes that are quick and simple to prepare with the boneless skinless breast.  Chicken Piccata is one such dish.

With few ingredients and one pan those lackluster boneless breasts are transformed into a light, but succulent entree.  They are dressed in a bright sauce made up of the pan drippings and lemon juice complemented by the briny capers, fresh parsley and a bit of butter.

Piccata in Italian means “to be pounded.”  In Chicken Piccata the breast is “butterflied” or sliced along its width, and then flattened with a tenderizer, or between sheets of waxed paper.  The seasoned breasts are then dredged lightly in flour (lightly being key because you do not want a heavy coating), and browned in butter and olive oil.

Because the chicken breasts I had were fairly thin I confess that to save time  I omitted the above step and sauteed them as is. They were still very tender because I did not overcook them.

 After the chicken is browned, it is returned to the sauce to simmer until just cooked through.   Served with pasta this is a great , quick dinner.

Chicken Piccata (adapted from Everyday Italian by Giada DeLaurentiis)

serves 4

4 skinless, boneless chicken breasts, halved crosswise

1/2 teaspoon sea salt (or kosher)

1/2 teaspoon freshly ground black pepper

All-purpose flour, for dredging ( I used white whole wheat)

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 cup reduced-sodium chicken broth

1/3 cup fresh lemon juice (from about 2 lemons)

1/4 cup drained capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley (Italian)

Sprinkle the chicken with the salt and pepper.  Dredge the chicken in the flour to coat lightly.  In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of the oil over medium-high heat.  Add the chicken and cook just until brown, about 3 minutes per side.  Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan.  Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.  Return the chicken to the pan and simmer until just cooked through, about 5 minutes.  Using tongs, transfer the chicken to a platter.  Whisk the remaining 2 tablespoons of butter into the sauce.  Pour the sauce over the chicken, garnish with the parsley, and serve.

Ossobuco or osso buco is Italian for “bone with a hole” referring to the marrow hole in the center of the cross-cut veal shank. 

This dish hails from Milan, and is said to have originated in the late 19th century.  It may have been a “farmhouse dish” or on the menu of a neighborhood osteria (restaurant).

The veal shank is relatively inexpensive, cut from the top of the thigh so there is a higher proportion of meat to bone, and then sectioned into 3 cm thick slices.

It is a tough, but flavorful piece of meat.  By browning the veal and then braising in a broth of white wine, tomatoes and vegetables for several hours the meat becomes fall off the bone tender.

The braising liquid becomes a flavorful sauce that is delicious served with your choice of accompaniment…risotto, mashed potatoes, polenta, or pasta.

This tomato based recipe is the more modern version of Osso Bucco.  The original version does not include tomatoes, and is flavored with cinnamon, bay leaf, and gremolata.  This recipe does, however, include the gremolata.                                    

Having discovered a package of veal shanks in the freezer that I’ve ignored the last several months due to my summer grilling frenzy I suddenly felt hungry for a pot of something cooked low and slow. Osso Bucco seemed as good a choice as any.

After a season of BBQ, grilling, salads, slaw, and fresh fruits and veggies from the farmer’s markets I found out that even in the summer good old fashioned comfort food can be quite comforting!

Osso Bucco  (from the cookbook, Good Old Food, by Irene Chalmers)

(serves 6 )

1/4 cup all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 pounds veal shank

4 tablespoons butter

1 large onion, thinly sliced

1 large carrot, finely chopped

1 stalk celery, finely chopped

1 bay leaf

15-ounce can whole tomatoes, coarsely chopped, juice reserved

2 tablespoons tomato paste

1 cup dry white wine

1/2 cup finely chopped parsley

Grated rind of 1 lemon

Combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper in a paper bag.  Pat the veal pieces dry with paper towels, put them in a bag and shake until they are coated with the seasoned flour.  Shake off any excess.

Heat the butter in a large casserole over high heat, add the veal and cook, turning, until browned on all sides.  Remove the meat from the pan.

Add the onion, carrot, celery and bay leaf to the pan and cook over moderate heat until the onions are softened and translucent.  Add the tomatoes with their juice, the tomato paste and the wine and bring the mixture to the boil.  Reduce the heat to low and return the meat to the pan.

Put a circle of wax paper directly onto the surface of the stew.  Cover the casserole and cook for 2 hours or until the meat is very tender.

For the gremolata: combine the parsley and the lemon rind in a small bowl.  When the veal is cooked, stir the parsley-lemon mixture into the stew and simmer for another 1 minute.  Using a slotted spoon, transfer the veal to a heated serving platter.  Serve the sauce over the meat and serve at once.