The Traveling Epicurean

Tomatoes

CT Style Making Braciole with Ryan Kristafer & Teresa Dufour!

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CT Style Making Braciole with Ryan Kristafer & Teresa Dufour!

Spring is in the air and family gatherings for graduations are right around the corner so I wanted to share my recipe for Italian Braciole on CT Style this week. It’s a great make ahead recipe allowing you more time with your guests and less time in the kitchen. As always, it was an amazing time with Ryan and Teresa. Not only are they true professionals making all their hard work appear easy but they are wonderful people too. I am fortunate to be able to continually work with such a great duo!

My Italian Braciole is made with thinly sliced flank steak stuffed with fresh and dried herbs, Reggiano Parmesan & Asiago cheeses, rolled up and sautéed, then simmered in tomato sauce for 2 hours. There are many different versions of braciole depending on your Italian family traditions. Some families put raisins in their braciole, others put sliced hard boiled eggs. That’s what makes this dish so fun, you can be creative and add what ever your heart desires. I do love the German version as well where the beef rouladens are stuffed with mustard, onion, pickles and bacon! Who wouldn’t love that?

Italian Braciole is traditionally made with flank steak but you can also use top round or bottom sliced thinly and pounded out a little. Simmering these beef bundles in Tomato-Basil Sauce for a couple of hours makes for a very tender and flavorful braciole. I like to serve them with rigatoni pasta and a dollop of ricotta. I’m certain that Italian Braciole will become one of your favorite dishes too!

Thank you to A’s Unique Boutique for their endless selection of gorgeous dresses to wear on CT Style! If you haven’t been to the boutique yet I don’t know what you’re waiting for. They have an enormous selection of stunning designer dresses and help you through through the whole process.

If you are going for the Italian theme you might as well treat yourself to some of my appetizer’s like baked asparagus wrapped in Prosciutto, or crab cakes with a homemade remoulade sauce. Then you can really go for it with my SECRET manicotti recipe or homemade spaghetti that’s totally fun for the whole family and easy to make! Then end it all with some chocolate eclairs with the BEST vanilla custard you have ever had …enjoy! 🙂

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Ingredients:

  • 2 lb flank steak cut in 1/2 then each piece sliced horizontally into 3 layers totaling 6 pieces
  • 1 cup grated Reggiano Parmigiano
  • 1 cup grated Asiago
  • 1 tbsp dried ground Italian seasonings
  • 1 bunch parsley
  • 1 bunch fresh basil
  • salt and pepper
  • olive oil
  • 1 recipe tomato-basil sauce but simmered for 1 1/2 – 2 hours
  • 1 cup ricotta
  • 1 cup red wine or white (I actually prefer to deglaze here with red)
  • 1 lb rigatoni

Directions:

  • Start sautéing the veggies for the tomato-basil sauce and use the same pan for sautéing the braciole bundles
  • Slice your 2lb. steak in half
  • Then have your butcher slice each side into 3 horizontal layers
  • Now have 6 semi-equal pieces
  • Sprinkle 1/2 tsp dried-ground Italian seasoning on each piece of flank
  • Sprinkle 1 tbsp each of Reggiano and Asiago on each piece
  • Lay whole basil leaves or chop basil and parsley and sprinkle onto flank slices
  • Roll up starting at the small end so that you are rolling up with the grain of the meat
  • Cut approx 30″ of cotton string and tie a knot at one of the ends
  • Then keep wrapping string all around the length of the rolled up flank til you are at the other end
  • Now come back tucking under each row of string going across like shown in the video til you get to the end and tie off a knot with the original piece of string you started with
  • Add 2 tbsp of olive oil a large pan and a few large cloves of garlic kept whole for extra flavor and sauté 3 rolled up pieces of braciole at a time
  • Brown on all sides on medium/high heat about 3-4  minutes each side (remove the garlic coves when golden and smear on a baguette and dip into the tomato-basil sauce when you start to simmer with braciole…YUM!)
  • After browning the second batch of (3) braciole add back in the first 3 and de-glaze with red wine (I used white in the show but prefer to use red here)
  • Add in puréed tomatoes and simmer for 1 1/2 – 2 hours
  • Take braciole rolls out, REMOVE the string with a kitchen scissors and slice 3/8″-1/2″ thick
  • Serve with pasta (rigatoni) and a dollop of ricotta on top with a few slices of braciole and grated Reggiano…mangia, mangia.
  • PS- It’s even better re-heated the 2nd day! 🙂

Best Big Game Chili Ever!

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4 batches of Turkey Chili were eaten during my Food Demo at Page Hardware in Guilford, CT last Saturday! That’s a lot of chili!  This chili has the right amount of spice so as not to be too spicy or too bland but packed with tons of flavor. I do like my chili extra hot but I kept the amount of spice to a minimum so all could enjoy it.

There is a secret ingredient in this chili, cinnamon, and it’s in such a small quantity it should not be left out! This 1/2 tsp. of cinnamon gives it a warm, underlying flavor that your guests won’t be able to figure out. I test a lot of recipes in terms of spice quantities and this recipe has the perfect combination of smokiness and heat! I think it may become your “go to recipe” once you give it a try. Food for thought, If you were to have any leftovers, highly unlikely that is, it freezes really well. 

As for my monthly food demo at Page Hardware in Guilford, CT it’s a win-win no matter how you look at it…free sampling foods and free demo on how to make the dish! I am there every 3rd Saturday of the month. If you haven’t become a regular yet I don’t know what you’re waiting for. We have so much fun during these demo’s you and you get to eat all the delicious dishes while I am demonstrating how they’re made. Can’t wait to see you next month! You can call Page Hardware to confirm the dates or look on my Events Schedule on the side bar of my website. After my demo you can always shop Page for what ever gadgets your kitchen is missing, they have everything you can think of.

After this chili you may want something a little sweet for dessert like Lemon Mousse Cups with Ginger Cookie Crumble, Death by Chocolate Meringue Pie, Chocolate Crackle Cookies or even my Chocolate Chip Cookies which have over 60,000 views on my YouTube Channel where you can watch how I make them! Enjoy!

 

 
 
 
INGREDIENTS:
  • 2.5 lbs. ground turkey (I used Perdue dark turkey meat in the demo, but both light & dark meat work great)
  • 1 can small red beans
  • ½-1 can black beans
  • 1 28 oz. whole peeled tomatoes chopped up
  • 1 3/4 cup red wine, 1/4 cup each time you deglaze the turkey 3x
  • 1 cup beer
  • 1 lg. red/orange or green pepper diced
  • 1 lg Vidalia sweet onion diced
  • 1/4 cup finely diced celery
  • 1-2 jalapeno finely diced
  • 3 garlic cloves grated or garlic press
  • 1 tbsp. chipotle chili powder
  • 1 tbsp. pink Himalayan salt
  • ½ tsp white pepper (black pepper if you don’t have the white pepper)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • ½ tsp cinnamon
  • A few splashes of Tabasco
  • Shredded cheddar cheese, sour cream and sliced scallions for topping
DIRECTIONS:
  1. Add olive oil to a large pan and sauté on med/high ground turkey, deglazing a few time with ¼ c. red wine each (Note: turkey meat is moist, it won’t brown as well as beef and that’s ok!)
  2. Keep mashing turkey with a fork to break up clumps as you are cooking it 
  3. Remove turkey into a bowl and set aside
  4. Add in 1 tbsp. butter and the chopped peppers, onions, celery and jalapeño and sauté on med/high for 5 minutes more until veggies are soft
  5. Add in grated garlic, diced up whole peeled tomatoes, beer, wine, cooked ground turkey and all the spices
  6. Bring to a low boil on med/high, TURN DOWN heat and simmer for approx. 25-45 minutes
  7. Stir in the rinsed beans, then simmer for 20 minutes more on low
  8. Serve with shredded cheddar, a dollop of sour cream, a sprinkle of sliced green onion and a squeeze of Siracha…yummm!

Tortellini at The Gulla’s

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Tortellini at The Gulla’s

You know this labor of love is so worth the effort when you taste how tender and flavorful these homemade tortellini are! The delicate, circular shaped pasta are stuffed with a purée of sundried tomato, mozzarella, and Reggiano Parmesan and served in one of my all time favorites, a tomato-cream sauce.  I introduced Steve to another easy and scrumptious sauce, Gorganzola Dolce-Cream Sauce that’s garnished with fresh thyme and a drizzle of truffle oil! 

This past weekend I was at The Gulla’s house with Steve and his son Maximo making their homemade tortellini. Steve dedicates a few hours every Christmas Eve making these little gourmet bites for his family’s Christmas dinner. Making these tortellini is definitely a labor of love because you are creating each little amazing folded bundle of pasta by hand.

Having a Smart pasta machine like Steve’s really cuts down on the labor of making tortellini as the pasta comes out of the machine in long ready-made sheets in mere minutes. It’s a very cool process putting out smooth sheets of pasta in 3 minutes flat but you can also learn to make Steve’s tortellini using homemade pasta too if you don’t own an Smart pasta machine. I have a homemade pasta recipe below for all of us without a pasta machine who don’t want to miss out on learning how to make these incredible tortellini.

As Italian legend goes on how the shape of the tortellini came about dates back to the days when Venus, the Goddess of Love, was traveling to a small town in Italy between Modena and Bologna. She was staying at a tavern where the Innkeeper was so taken by her beauty he peeked thru the key to her room one night and got a glimse of her navel. He rushed to the kitchen and created a pasta in the likeness of her belly button. And that’s how the shape of the tortellini came about, the belly button pasta! Who Knew?

While you are working hard forming these wonderful tortellini you may need a little sip of something to get you through like a Metaxa Mojito! And for easy nibbles you can pick on some Mango Salsa, Sweet Potato Fries and Green Goddess Dip II,  Best Guacamole Ever or some delicious Mediterranean Layered Dip!

INGRDIENTS for making PASTA in The Smart Pasta Machine:

  • 3 parts flour
  • 1 part semolina
  • 180 ml OR 3/4 cup of water for 2 lbs flour in pasta machine
  • 1 egg and 1 tsp water whisked in a small bowl – set aside until ready to form tortellini

INGREDIENTS for Sun-dried Tomato FILLING:                                                                                         NOTE: THIS FILLING IS UNBELIEVEABLY DELICIOUS!…try it on crostini OR on crusty bread!

  • 1/2 cup sun dried tomatoes
  • 1/2 cup mozzarella – whole milk or part skim
  • 1/4 cup grated Reggiano Parmesan
  • 2-3 tbsp olive oil

Purée these ingredients with an immersion blender or add to food processor and pulse. Start with 2 tbsp of olive oil and add a little extra if needed to purée til smooth texture

DIRECTIONS FOR FORMING THE TORTELLINI WITH SHEETS OF PASTA MADE FROM THE PASTA MACHINE:

  1. Begin to cut 2″ circles with your cookie cutter out of the machine made sheets of pasta
  2. Brush top 1/2 of the circle edge with a whisked egg
  3. Place 1/4 tsp of sun dried tomato filling in the middle of the circle pasta
  4. Fold the circle in 1/2
  5. Press to SEAL the 1/2 circle of pasta…VERY IMPORTANT to SEAL this edge!
  6. Take 1/2 circle and wrap around your pinky having each end meet
  7. Press these two ends together to seal and form one continous circular shape
  8. Fold down top of circular pasta to form tortellini
  9. Place in a bowl as you finish each one until you gone thru all the pasta sheets
  10. Bring large pan of salted water to a boil and add fresh pasta
  11. Cook pasta for 8 minutes, test pieces of pasta for proper doneness
  12. Serve with tomato-cream sauce or Gorganzola Dolce-cream sauce, garnish with thyme and truffle oil … mmm!

INGREDIENTS FOR TOMATO-CREAM SAUCE:

  • 2 cloves finely chopped garlic
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 3 1/4 cup POMI “strained tomaotes” – 1 med box – 26 oz.
  • 2 cups heavy cream
  • 2 tbsp olive oil

Sauté finely chopped garlic in 2 tbsp olive oil for 3 minutes, add in POMI strained tomatoes, salt & oregano and simmer for 15 minutes. Add in 2 cups of heavy cream to tomato sauce. Bring to a simmer for 15 miutes more. Serve with cooked tortellini, garnish with fresh thyme (and truffle oil.

INGREDIENTS FOR GORGANZOLA DOLCE-CREAM SAUCE:

  • 2 cups heavy cream
  • 1/4 cup Gorganzola Dolce cheese
  • 1/4 cup dry vermouth
  • fresh thyme leaves
  • truffle oil

Add heavy cream, Gorganzola, and vermouth to a small sauce pan and bring to a simmer. When it comes to a simmer whisk the melted cheese into the cream and simmer 10 minutes. Serve with tortellini, garnish with a sprinkle of fresh thyme leaves and a drizzle of truffle oil.

INGREDIENTS for Easy Homemade-Handmade Pasta- (Recipe from “Pasta at Vin’s“)

  • 2 1/2 cups all purpose flour
  • 1/4 cup olive oil
  • 4 1/2  – 5 lg eggs
  • 1/4 tsp salt

DIRECTIONS:

  1. Put the kneading attachment on your food processor and add the flour
  2. Add the salt and olive oil
  3. Turn on the food processor to slow
  4. Add in 1 tbsp of water
  5. Begin adding in 1 egg at a time with the processor still on slow
  6. Add in the rest of the eggs
  7. Keep the food processor going on medium speed to begin kneading the dough
  8. Let knead for about 8 minutes until the texture turns into a smooth consistency
  9. Remove the pasta dough and place onto the counter
  10. Knead briefly with your hands and let sit for 1/2 hr.
  11. NOTE: Vin does not cover his pasta dough while it sits for the 1/2 so it can begin to dry out  a little bit
  12. Sprinkle some flour onto the counter or work surface and cut pasta dough into 8 pieces
  13. Begin to roll out each piece of dough to your desired thickness, into long lasagna-like sheets
  14. Sprinkle more flour on top of each thinly rolled out pasta piece and begin to cut out 2″ circles with your cookie cutter
  15. Brush top 1/2 of the circle edge with a whisked egg
  16. Place 1/4 tsp of sun dried tomato filling in the middle of the circle pasta
  17. Fold the circle in 1/2
  18. Press to SEAL the 1/2 circle of pasta…VERY IMPORTANT to SEAL this edge!
  19. Take 1/2 circle and wrap around your pinky having each end meet
  20. Press these two ends together to seal and form one continous circular shape
  21. Fold down top of circular pasta to form tortellini
  22. Place in a bowl as you finish each one until you gone thru all the pasta sheets
  23. Bring large pan of salted water to a boil and add fresh pasta
  24. Cook pasta for 8 minutes, test pieces of pasta for proper doneness
  25. Serve with tomato-cream sauce or Gorganzola Dolce-cream sauce, garnish with thyme and truffle oil … mmm!

 

 

Fresh Garden Tomato Sauce

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Fresh Garden Tomato Sauce

When the aroma from your fresh garden tomato sauce smells exactly like a tomato plucked right out of your garden on a sultry summer day you know you have the right recipe! With all the beautiful weather we have had this summer everyone has an abundance of produce coming out of their garden’s. What a better way to dive right in and try your hand at making your very own tomato sauce. And when you taste how delicious the puréed tomatoes are as a raw sauce you may just stop right there. After that first taste of the raw tomato sauce there might not be any left over to go to the next simmering step!

I was very excited when some friend’s of mine, Becky and Mike, offered up a large bag of their fresh garden plum tomatoes. I knew I wanted to make fresh garden tomato sauce with them right off the bat. This is a bit nastalgic for me because it reminds me of when my mother used to make fresh garden tomato sauce for us when I was young.

It’s really an easy process of peeling, seeding and then puréeing the tomatoes with some sautéed onions and garlic. The more tomatoes you have the longer it well take but it’s so worth it. The fact that you can freeze the sauce for a later date makes it all worth while! What I love about making this fresh garden tomato sauce, other then the fact that it smells utterly amazing, is it’s just as delicious eating it raw as cooked. In fact, when I make this I can’t decide which I like better so I continue on to make both cause it’s so darn simple to do that once you are in the process.

Once you see how easy to make your own sauce it may become a new family staple for you. You just might get inspired to make it a family affair having everyone join in to make homemade gnocchi or zucchini pasta too. Don’t forget the gourmet Caesar salad and then of course there’s an amazing ricotta pie or go for the death by chocolate meringue pie!

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Ingredients:

  • 91 fresh garden tomatoes OR as many as you have
  • 1 tbsp sea salt, LESS if you have a smaller amount of plum tomatoes
  • 1/4 tsp finely ground pepper
  • 5 lg fresh basil leaves
  • 1 lg dried bay leaf
  • 1 tbsp sugar
  • 1/3 cup red wine – for the simmered sauce
  • 1 tsp finely ground Italian seasoning
  • 1 small Vadalia onion finely chopped
  • 4 extra lg OR 6 medium size garlic cloves
  • 1 tbsp tomato paste
  • 1/4 cup white wine to de-glaze the sautéed onions and garlic

Directions:

  1. Bring a large pot of water to a boil adding in 1 tbsp of salt
  2. Core the stem side of all your tomatoes
  3. Get a large bowl of ice water ready to put the tomatoes in after you blanch them
  4. Add plum tomatoes to boiling water, 25-30 at a time and blanch for 30-45 seconds, it’s totally fine if it goes past 45 seconds cause it’s going to take you a minute or two to scoop the tomatoes out
  5. Remove the tomatoes from the boiling water and submerse into the ice water
  6. Repeat until you have gone thru all your tomatoes
  7. Begin to remove the loosened skins from the tomatoes then placing into another bowl as you go
  8. Cut or tear tomatoes in half with your hands and remove most of the seeds putting pulp in one bowl and tomato flesh in another
  9. Spoon off any excess water that rises to the top of the bowl with all the tomato flesh
  10. Sauté chopped onion and garlic cloves til tranlucent
  11. De-glaze onions and garlic with 1/4 cup white wine
  12. Let the alcohol burn off and reduce slightly
  13. Begin to purée tomatoes and sauteed onions in the food processor in batches
  14. Add the puréed tomatoes/onions back into the large pan that you blanched the tomatoes in as you go along
  15. When done puréeing add salt and pepper to taste and voilà there is your raw sauce
  16. FOR RAW SAUCE: top pasta with raw sauce and sprinkle some fresh julienned basil, Parmesan and a drizzle of extra virgin olive oil
  17. FOR COOKED SAUCE: Put the pot of puréed tomatoes/onion back on the stove and add in the 5 extra lg fresh basil leaves, bay leaf, sugar, Italian spices, red wine and simmer for 1-2 hours…mangia mangia!!