Amanda Stavely: Recipes

Ragu
861 days ago

Our friend J. is Italian and has allowed me into his Mama’s world of cooking! I have used this recipe several times and each time it proves to be as comforting as the first.

Ingredients:
Approx. 2 carrots
Approx.2 stalks of celery
2 small onions
1 strand (approx. teaspoon) fresh rosemary, chopped
2 pounds of mixed meat (beef, pork or veal)
1 cup red wine or milk (prefer milk)
1 can tomato paste
1 can diced tomatoes
2 cups beef broth
olive oil, butter
salt and pepper
1 beef boillion cube

Directions:

Dice the onions, carrots and celery. I prefer to use the shred option on the food processor. In large stockpot, place veggies in warmed olive oil and butter (enough to coat) over low -medium heat. Cook approx. 10-15 min until softened.

Approx. 5 minutes into cooking the vegetables, place meat in a separate pan, brown, and drain fat.

Add the the meat to the vegetable mixture (soffritto) and add wine or milk. Allow milk or wine to evaporate.

In a separate pan, bring the beef broth and boullion cube to boil, dissolve cube.

Add the tomato paste, diced tomatoes, broth and salt/pepper to the ragu.

Lower the flame and cook for approximately 2.5 hours

Enjoy!

Mom's Day Brunch
1018 days ago

We invited our moms over for a midday brunch yesterday. The weather cooperated (albeit a bit windy) and so did the food and guests! We began with a first course provided by S. from the NY times, easy as pie and delicious too. Served meal with mimosas and bloody mary’s.

Egg Bake
Layer in a ramekin: a bit of butter to coat the bottom, a slice of tomato, a slice of prosciutto, one or two eggs (either sunny side or scrambled), a bit of parmesan cheese and salt and pepper…cook approx. 12 minutes at 375.

For a second course, I went with basic crepes with a lemon and/or raspberry sauce:

Crepes (utilized the crepes from here):
1 1/4 cups milk
2 eggs
2 tbsp butter or butter substitute, melted
1 cup flour
pinch of salt

Mix all until smooth, cook on stove.

And the lemon/powder sugar/butter topping but with a twist, raspberry:

1 cup fresh raspberries (I used a little over a cup)
½ cup sugar
1 lemon, zested
1 lemon, juiced
1 tablespoon cassis (black currant liqueur)

Place in saucepan, simmer until bubbly and strain. Eat on everything.

Comment

Wine We Like
1025 days ago

Everyone should keep a running list of wines they liked, what they liked it paired with, and where they got it, if it’s local-only. We keep this one here because when we go to Beltway, we can refer to our list of what to and what not to buy. There are plenty of wines under $12 that actually taste OK for any varietal, why not keep one of each in the house, instead of having one or two $40 bottles?

Every time we find one we really like (or dislike), it’ll go in this list.

In no particular order:

Sobon Estate – Sangiovese – 2007
Los Alamos – Malbec – Consistent macro
Kline – Pinot Noir – Sonoma
Trapiche Broquel – Malbec – 2006 – Argentina
Bodegas Huarpe Lancatay – Malbec – 2007 – Argentina
Moselland ArsVitis – Riesling – 2006 – Germany

Of course there are lemons in this price range. We tried these, and didn’t care for them.

Concho y Toro – Malbec, and everything else they make. Ick.
Running With Sissors – Merlot, cheap, fruity, not terrible but completely lacks depth

Monday (now Wednesday) night tacos
1088 days ago

Updated Go To: Shrimp or Fish Tacos

Our regular Monday night tacos have been modified for Wednesday night (the first night of the week we are both home). Prep + cooking time = 30 minutes (seriously, not Rachel Ray 30 minutes, but actual 30 minutes)

Ingredients:
1 tsp chili powder (sub with ancho chili or mexican chili if available)
.5 tsp cumin
.5 tsp salt
.5 tsp cornstarch
.25 tsp dried mexican oregano
.25 tsp paprika (optional)
1/2 large onion (or 1 small onion)
2 cloves garlic, diced
2 spring onions, in 1/8” to 1/4” slices
Approx. 1 lb of fish (3 fillets) or approx. 40 shrimp (51/60 size-small)-We prefer tilapia or any white fish as it seems to absorb more flavor than other stronger tasting fish

Options:
1 large red bell pepper (or whatever pepper you have handy)
3-4 thai hot/serrano/jalapeno peppers (whatever is hot in the house)

Serve With:
Cilantro
Flour or Corn Tortillas
Avocado
Cheddar Cheese
Lettuce (or cabbage)

Directions
Saute the onions, bell pepper until almost soft.

Add garlic and spring onions.

Add fish or shrimp with spices.

Simmer for approx. 7 minutes or until any excess water is gone. When shrimp are pink, simmer another two minutes or so. If using fish, only simmer until fish is cooked, otherwise it gets too mushy.

I loved the ancho chile shrimp tacos at Georges of La Jolla, CA, I am trying to align husband’s taste with mine (he prefers the cheese/lettuce version, I prefer the avocado/cabbage/corn tortilla version).

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