JANUARY 19 2012
In order to fully enjoy the Gnocchi Marinara, one must also sauce them in the authentic Frankies Tomato Sauce. So, I have included both recipes in this post to help you have the full experience.
Maybe, I thought, I should try to make all the recipes in this cookbook. Yes!!
Showing posts with label tomato sauce. Show all posts
Showing posts with label tomato sauce. Show all posts
Thursday
EIGHTY-SEVEN - NINETY-FIVE : SUNDAY SAUCE!
JANUARY 5 2012
EIGHTY-SEVEN : OLIVES
EIGHTY-EIGHT : ANTIPASTO PLATE
EIGHTY-NINE : CANNELLINI, CAPER, LEMON & ANCHOVY CROSTINI
NINETY : MULLED WINE
NINETY-ONE : PORK BRACIOLA MARINARA
NINETY-TWO : POTATO GNOCCHI
NINETY-THREE : GNOCCHI MARINARA
NINETY-FOUR : PUNTARELLE WITH LEMON, CAPERS, ANCHOVY & PECORINO
NINETY-FIVE : TIRAMISU
And that's all folks. I am now done with the book! My grand adventure culminated tonight in a fabulous Sunday Sauce (on Thursday) party where I crammed all the remaining dishes onto the table and we ate until we just about burst. I think it will be easiest to talk about each section separately. So here goes...
EIGHTY-SEVEN : OLIVES
EIGHTY-EIGHT : ANTIPASTO PLATE
EIGHTY-NINE : CANNELLINI, CAPER, LEMON & ANCHOVY CROSTINI
NINETY : MULLED WINE
NINETY-ONE : PORK BRACIOLA MARINARA
NINETY-TWO : POTATO GNOCCHI
NINETY-THREE : GNOCCHI MARINARA
NINETY-FOUR : PUNTARELLE WITH LEMON, CAPERS, ANCHOVY & PECORINO
NINETY-FIVE : TIRAMISU
And that's all folks. I am now done with the book! My grand adventure culminated tonight in a fabulous Sunday Sauce (on Thursday) party where I crammed all the remaining dishes onto the table and we ate until we just about burst. I think it will be easiest to talk about each section separately. So here goes...
Saturday
EIGHT-ONE - EIGHT-THREE : NEW YEARS EVE!
DECEMBER 31 2011
EIGHTY-ONE : SPAGHETTI WITH CRABS
EIGHTY-TWO : SLOW-ROASTED RIB EYE, SLICED COLD
EIGHTY-THREE : VANILLA BEAN CREME BRULEE
New Year's Eve demands decadence... and we did not disappoint. Surf 'n turf, baby!
First I have to admit that I did not exactly follow the the recipe for the rib eye. Sorry Frankies, I just can't shell out $60 for a beautiful rib eye roast, cook it to perfection, then just shove the whole thing in the fridge to be served cold, hoping it is worth it. I just can't. Not even for "thoroughbred roast beef". I also did not roast it at the temperature they designated. Last year I did a super, super slow roast that was amazing so decided to do it again this time. So, instead of cooking it at 325º, it spent over 4 hours in the oven at 200º which makes it exactly medium-rare through the entire thing. I did use the fantastic herb rub from the recipe which smelled like heaven while it was cooking.
Phew.. now that I've got that off my chest, I can tell you all about our New Year's Eve feast :)
EIGHTY-ONE : SPAGHETTI WITH CRABS
EIGHTY-TWO : SLOW-ROASTED RIB EYE, SLICED COLD
EIGHTY-THREE : VANILLA BEAN CREME BRULEE
New Year's Eve demands decadence... and we did not disappoint. Surf 'n turf, baby!
First I have to admit that I did not exactly follow the the recipe for the rib eye. Sorry Frankies, I just can't shell out $60 for a beautiful rib eye roast, cook it to perfection, then just shove the whole thing in the fridge to be served cold, hoping it is worth it. I just can't. Not even for "thoroughbred roast beef". I also did not roast it at the temperature they designated. Last year I did a super, super slow roast that was amazing so decided to do it again this time. So, instead of cooking it at 325º, it spent over 4 hours in the oven at 200º which makes it exactly medium-rare through the entire thing. I did use the fantastic herb rub from the recipe which smelled like heaven while it was cooking.
Phew.. now that I've got that off my chest, I can tell you all about our New Year's Eve feast :)
Monday
SEVENTY-EIGHT : LEFTOVERS LASAGNA
DECEMBER 26 2011
The hardest part about making lasagne is being patient enough to let it rest so it will slice into nice, clean wedges. Just a warning... that did not happen today. Please do not judge the flavor based on the final photo which, admittedly, looks like a hot mess.
Really, I shouldn't have been so impatient to slice it because everything came together really quickly. I had meatballs and sauce reserved in the freezer and cooked up the sweet Italian sausages a few hours ago. So all I had to do for dinner was assemble and bake.
The hardest part about making lasagne is being patient enough to let it rest so it will slice into nice, clean wedges. Just a warning... that did not happen today. Please do not judge the flavor based on the final photo which, admittedly, looks like a hot mess.
Really, I shouldn't have been so impatient to slice it because everything came together really quickly. I had meatballs and sauce reserved in the freezer and cooked up the sweet Italian sausages a few hours ago. So all I had to do for dinner was assemble and bake.
 |
| meatballs and sweet Italian sausages |
Saturday
SEVENTY-ONE & SEVENTY-TWO : BASTARD THANKSGIVING
DECEMBER 10 2011
SEVENTY-ONE : RICOTTA CROSTINI
SEVENTY-TWO : SWEET-AND-SOUR BAKED EGGPLANT WITH MINT & RICOTTA SALATA
I know dishes from an Italian cookbook aren't exactly traditional, but I am taking any opportunity possible to cross off recipes, so today Thanksgiving went Italian! I chose a couple recipes I thought would fit nicely with the turkey and stuffing, and I think these were quite appropriate.
The crostini is very simple. Brush sliced baguette with parsley oil, toast, then top with a dollop of ricotta cheese, a sprinkle of salt and a drizzle of olive oil. I felt like being extra fancy, so I decided to make the ricotta myself. I've done it before with pretty good success and it's not a difficult thing. I did try a new method: heating the milk in the microwave instead of on the stove top. Everything went quite well except I somehow ended up with way less finished cheese than I expected.
SEVENTY-ONE : RICOTTA CROSTINI
SEVENTY-TWO : SWEET-AND-SOUR BAKED EGGPLANT WITH MINT & RICOTTA SALATA
I know dishes from an Italian cookbook aren't exactly traditional, but I am taking any opportunity possible to cross off recipes, so today Thanksgiving went Italian! I chose a couple recipes I thought would fit nicely with the turkey and stuffing, and I think these were quite appropriate.
The crostini is very simple. Brush sliced baguette with parsley oil, toast, then top with a dollop of ricotta cheese, a sprinkle of salt and a drizzle of olive oil. I felt like being extra fancy, so I decided to make the ricotta myself. I've done it before with pretty good success and it's not a difficult thing. I did try a new method: heating the milk in the microwave instead of on the stove top. Everything went quite well except I somehow ended up with way less finished cheese than I expected.
 |
| fresh homemade ricotta |
SIXTY-FIVE : EGGPLANT MARINARA W/ MOZZARELLA SANDWICH
NOVEMBER 19 2011
It's probably so predictable that once I spend most of the afternoon baking a big dish of eggplant marinara from page 137, I will then take the leftovers and make the eggplant marinara sandwiches on page 58. Duh! Especially since there were only two of us taking on 6 huge servings so we had tons of leftovers.
Per my amazing plan, after watching multiple hours of football (the Beavs actually won!), I refueled us with a couple big, hot, delicious sandwiches. So easy too! Just chop up a cup of marinara per sandwich and warm it in a skillet. Once it's "too hot to the touch", it's heaped onto the ciabatta rolls and the whole hot mess is covered with a thick topping of fresh mozzarella. That's it. Eat it!
It's probably so predictable that once I spend most of the afternoon baking a big dish of eggplant marinara from page 137, I will then take the leftovers and make the eggplant marinara sandwiches on page 58. Duh! Especially since there were only two of us taking on 6 huge servings so we had tons of leftovers.
Per my amazing plan, after watching multiple hours of football (the Beavs actually won!), I refueled us with a couple big, hot, delicious sandwiches. So easy too! Just chop up a cup of marinara per sandwich and warm it in a skillet. Once it's "too hot to the touch", it's heaped onto the ciabatta rolls and the whole hot mess is covered with a thick topping of fresh mozzarella. That's it. Eat it!
Friday
SIXTY-FOUR : EGGPLANT MARINARA
NOVEMBER 18 2011
I know what you're thinking... "didn't you already make eggplant marinara?" It's true, I did. But that was the shortcut version for losers who can't plan 8 hours in advance for dinner. THIS is the REAL DEAL. Thankfully, I already had the 3 cups of tomato sauce waiting in the freezer, so dinner tonight only took a completely reasonable 4 hours.
Not much changes, really, from the shortcut version except this one bakes for an entirely rational 3-1/2 hours instead of one sad, paltry hour. Plus the sauce is the full recipe instead of a quickie made by poor planners who are willing to accept a sub-par meal.
I know what you're thinking... "didn't you already make eggplant marinara?" It's true, I did. But that was the shortcut version for losers who can't plan 8 hours in advance for dinner. THIS is the REAL DEAL. Thankfully, I already had the 3 cups of tomato sauce waiting in the freezer, so dinner tonight only took a completely reasonable 4 hours.
 |
| thank you, Past Day, for making me this sauce |
Wednesday
FORTY-SEVEN & FORTY-EIGHT : MEATBALL SANDWICHES WITH TOMATO & AVOCADO SALAD
OCTOBER 5 2011
FORTY-SEVEN : TOMATO, AVOCADO & RED ONION SALAD
FORTY-EIGHT : MEATBALL MARINARA SANDWICH
Only good things can come from having leftover meatballs. And one of them is a meatball sandwich... sooooo gooooood! I knew they would be rich and hearty so decided to serve them with a refreshing tomato, avocado & red onion salad. Both are dead easy!
For the salad, the veggies are simply sliced and dressed with olive oil, red wine vinegar, salt and black pepper. Just the kind of salad I love that highlights the fresh, lovely ingredients and the perfect way to enjoy the last of the garden-fresh tomatoes.
Then on to the sandwiches.
FORTY-SEVEN : TOMATO, AVOCADO & RED ONION SALAD
FORTY-EIGHT : MEATBALL MARINARA SANDWICH
Only good things can come from having leftover meatballs. And one of them is a meatball sandwich... sooooo gooooood! I knew they would be rich and hearty so decided to serve them with a refreshing tomato, avocado & red onion salad. Both are dead easy!
For the salad, the veggies are simply sliced and dressed with olive oil, red wine vinegar, salt and black pepper. Just the kind of salad I love that highlights the fresh, lovely ingredients and the perfect way to enjoy the last of the garden-fresh tomatoes.
 |
| simple garden-fresh salad |
Then on to the sandwiches.
Friday
FORTY-FIVE & FORTY-SIX : EGGPLANT CROSTINI & MEATBALLS
SEPTEMBER 30 2011
FORTY-FIVE : ROASTED EGGPLANT CROSTINI
FORTY-SIX : MEATBALLS (!!)
Oh meatballs, how I love thee. I want to eat you every day. Except that making Frankies meatballs requires a whole batch of tomato sauce, which has to simmer for hours. I had already made the sauce on the stovetop as the recipe directs, so I decided to make it a little easier on myself and used the crockpot this time. That way, I could go run errands as it bubbled away. It took a little longer, but was totally worth it.
This making of the Frankies meatballs, a momentus milestone in my journey, required a gathering to commemorate. So I took this opportunity to whip up the roasted eggplant crostini as well to feed our hungry guests.
FORTY-FIVE : ROASTED EGGPLANT CROSTINI
FORTY-SIX : MEATBALLS (!!)
Oh meatballs, how I love thee. I want to eat you every day. Except that making Frankies meatballs requires a whole batch of tomato sauce, which has to simmer for hours. I had already made the sauce on the stovetop as the recipe directs, so I decided to make it a little easier on myself and used the crockpot this time. That way, I could go run errands as it bubbled away. It took a little longer, but was totally worth it.
This making of the Frankies meatballs, a momentus milestone in my journey, required a gathering to commemorate. So I took this opportunity to whip up the roasted eggplant crostini as well to feed our hungry guests.
Saturday
FORTY-ONE : SAUSAGE WITH PEPPERS & ONIONS
SEPTEMBER 10 2011
These are the best sloppy joes you have ever had. Sweet italian sausage simmered in THE tomato sauce, tossed with roasted bell peppers and sauteed onion and served with grilled bread. So, so good!
First, flame-broil™ a couple red and yellow bell peppers until blackened, let cool then peel and thickly slice.
Meanwhile, saute white onion until softened and lightly brown. Really, there can be no doubt that the aroma of sauteing onion is the best thing ever!
These are the best sloppy joes you have ever had. Sweet italian sausage simmered in THE tomato sauce, tossed with roasted bell peppers and sauteed onion and served with grilled bread. So, so good!
First, flame-broil™ a couple red and yellow bell peppers until blackened, let cool then peel and thickly slice.
 |
| flame-broiled™ bell peppers |
Meanwhile, saute white onion until softened and lightly brown. Really, there can be no doubt that the aroma of sauteing onion is the best thing ever!
Tuesday
FIFTEEN ~ NINETEEN : TIME TO MAKE FRESH PASTA
JUNE 28 2011
FIFTEEN : RED WINE VINAIGRETTE
SIXTEEN : ARUGULA, PECORINO & RED WINE VINAIGRETTE SALAD
SEVENTEEN : BASIC PASTA DOUGH
EIGHTEEN : VEGETABLE BROTH
NINETEEN : LINGUINE WITH FAVA BEANS, GARLIC, TOMATO & BREAD CRUMBS
Today I am taking on fresh pasta. I even bought the pasta attachments for my KitchenAid so I am fully invested. Frankies is full of encouragement that fresh pasta really isn't that hard, but I am not convinced. I've made it before and always got angry. But back then I had a hand crank thingy that squeaked and the handle would fall off while I was cranking it. Maybe that was the problem. Maybe it will all be okay.
Step one is to make the pasta dough. Not too hard. Just mix it all in the KitchenAid and chill for an hour. Then I take a look at the recipe for the pasta with fava bean. Wait, what!? I have to make fresh vegetable broth?! This is too much. I almost order a pizza. But first I flip to the blurb about the broth and realize it's actually super easy. Just simmer some chopped veggies (any will do) for 15 minutes then let steep for 30. Okay, calm down, that is totally doable. Pasta is back on! And the veggie broth actually smells quite nice as it simmers.
Time to tackle the fava beans. Did you know the inside of a fava bean pod is fuzzy? I sure didn't. Looks so nice and cozy for those little guys!
FIFTEEN : RED WINE VINAIGRETTE
SIXTEEN : ARUGULA, PECORINO & RED WINE VINAIGRETTE SALAD
SEVENTEEN : BASIC PASTA DOUGH
EIGHTEEN : VEGETABLE BROTH
NINETEEN : LINGUINE WITH FAVA BEANS, GARLIC, TOMATO & BREAD CRUMBS
Today I am taking on fresh pasta. I even bought the pasta attachments for my KitchenAid so I am fully invested. Frankies is full of encouragement that fresh pasta really isn't that hard, but I am not convinced. I've made it before and always got angry. But back then I had a hand crank thingy that squeaked and the handle would fall off while I was cranking it. Maybe that was the problem. Maybe it will all be okay.
Step one is to make the pasta dough. Not too hard. Just mix it all in the KitchenAid and chill for an hour. Then I take a look at the recipe for the pasta with fava bean. Wait, what!? I have to make fresh vegetable broth?! This is too much. I almost order a pizza. But first I flip to the blurb about the broth and realize it's actually super easy. Just simmer some chopped veggies (any will do) for 15 minutes then let steep for 30. Okay, calm down, that is totally doable. Pasta is back on! And the veggie broth actually smells quite nice as it simmers.
Time to tackle the fava beans. Did you know the inside of a fava bean pod is fuzzy? I sure didn't. Looks so nice and cozy for those little guys!
Sunday
FOURTEEN : THE TOMATO SAUCE
JUNE 26 2011
I've been excited about this one! I made the short-cut version a few weeks ago and was so impressed by the difference that authentic Italian tomatoes make in flavor. So good! Four hours is a long, long time to simmer something, but I'm dedicating a large chunk of my Sunday to doing just that. Start by gently frying 13 garlic cloves in one cup of olive oil 10 minutes until nicely browned. Then four 28oz cans whole Italian tomatoes that I crushed by hand are dumped in and the whole mess is simmered for 4 hours, stirring often.
After one hour the house is smelling amazing and by the end of the four hours, I am positively drooling.
I've been excited about this one! I made the short-cut version a few weeks ago and was so impressed by the difference that authentic Italian tomatoes make in flavor. So good! Four hours is a long, long time to simmer something, but I'm dedicating a large chunk of my Sunday to doing just that. Start by gently frying 13 garlic cloves in one cup of olive oil 10 minutes until nicely browned. Then four 28oz cans whole Italian tomatoes that I crushed by hand are dumped in and the whole mess is simmered for 4 hours, stirring often.
After one hour the house is smelling amazing and by the end of the four hours, I am positively drooling.
Wednesday
FIVE ~ SIX : QUICK EGGPLANT MARINARA
JUNE 15 2011
FIVE : FENNEL, CELERY ROOT, PARSLEY & RED ONION SALAD WITH LEMON & OLIVE OIL
SIX : EGGPLANT MARINARA ("QUICK EGGPLANT FIX" VERSION)
My plan was to make the eggplant marinara when I got home from work today. But I hadn't thoroughly read the recipe and didn't realize it took 7.5 hours! Four hours to simmer the tomato sauce then 3.5 hours to bake the assembled dish. Oh man! That means we would be eating at approximately midnight.
Lucky for me, the Frankies acknowledged that 7.5 hours is a long time to wait for dinner so they included a short-cut version that only takes 2.5 hours. I can handle that! But I got to get that sauce going as it has to simmer for an hour.
Hmm... somehow I don't have any Pecorino Romano or fresh mozzarella. Dang! Gonna have to go to the store while the sauce simmers. Note to self: read the recipes thoroughly and make sure I have every ingredient on my shopping list!
FIVE : FENNEL, CELERY ROOT, PARSLEY & RED ONION SALAD WITH LEMON & OLIVE OIL
SIX : EGGPLANT MARINARA ("QUICK EGGPLANT FIX" VERSION)
My plan was to make the eggplant marinara when I got home from work today. But I hadn't thoroughly read the recipe and didn't realize it took 7.5 hours! Four hours to simmer the tomato sauce then 3.5 hours to bake the assembled dish. Oh man! That means we would be eating at approximately midnight.
Lucky for me, the Frankies acknowledged that 7.5 hours is a long time to wait for dinner so they included a short-cut version that only takes 2.5 hours. I can handle that! But I got to get that sauce going as it has to simmer for an hour.
Hmm... somehow I don't have any Pecorino Romano or fresh mozzarella. Dang! Gonna have to go to the store while the sauce simmers. Note to self: read the recipes thoroughly and make sure I have every ingredient on my shopping list!
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