We've been tweaking the base NCHFP spaghetti sauce without meat recipe over the years - tweaking by way of spices!! We also prefer to omit mushrooms and green peppers from the original recipe. This year we decided to try roasting the tomatoes instead of blanching them to remove skins. Thanks to my friend Mary for pointing out what a time-saver roasting tomatoes for sauce is!!!! Our recipe must be pressure canned. Enjoy! Diane
Baker Roasted Spaghetti Sauce Yield: About 5 Quarts Ingredients: 25-30 pounds Roma Tomatoes 1/4 Cup White Vinegar *divided 1 teaspoon Vegetable Oil 1 Cup Chopped Onion 1 1/2 teaspoons dried minced Garlic 4 1/2 teaspoons Pink Salt 2 Tablespoons dried Oregano 2 Tablespoons dried Parsley 1 Tablespoon Italian Seasoning 1/4 Cup Brown Sugar 1/4 Cup Soy Sauce *can omit if canning Citric Acid Directions: Preheat Oven to 425F.
Save your skins to Dehydrate Skins into Tomato Flake or Tomato Powder Save your 'reserved' liquid from roaster to turn into Spicy Tomato Juice.
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I really do think that everyone needs to give Tiramisu a try - just once. A light and airy dessert with a deep coffee and brandy taste. It was my birthday the other day and I decided to make my own Birthday Tiramisu. This is truly the closest I've come to authentic Italian Tiramisu. Enjoy! Diane
Ingredients: 6 large egg yolks 1 cup sugar 1 1/4 cup mascarpone cheese (room temp) 1 3/4 cup heavy whipping cream 2 7oz packages of Italian LadyFingers 1 cup of strong coffee (cold) 2 Tablespoons brandy Rodelle Gourmet Baking Cocoa for dusting Directions: You'll want to gather all your ingredients and bowls and go over what order you will need items as this moves from step to step at a slightly quick pace. Here is my suggestion: Place the 6 egg yolks and sugar into a bowl, Set out the mascarpone cheese, Place the heavy whipping cream into a steel mixing bowl and set in fridge. Have your baking dish (9x9), ladyfingers and a pastry brush at the ready. A hand-mixer is preferred for this recipe. Now, you're ready to start! Add the eggs and sugar to the top of a double boiler and let the sugar dissolve into the eggs, keep a constant stir so you do not end up with scrambled eggs. You want to stir this mixture for about 6 minutes over a medium-high heat. The yolks should be thickened and lemon yellow colored. Once ready, set aside to cool slightly while you move onto the next step. Take your heavy whipping cream out of fridge and using a hand mixer, start on low speed, increasing the speed every 2 minutes until you're at the highest setting (whipping heavy cream slowly will let the cream retain its fullness without having to add a stabilizer.) After about 8-10 minutes you should have thick whipped cream with stiff peaks. Once ready, set aside for a moment. Go back to your egg yolk mixture and add in the mascarpone cheese. Using the hand-mixer from whipped cream, blend the cheese into the egg mixture. (no need to clean off whipped cream from beaters.) Once blended, add egg mixture to whipped cream bowl. Using a large spatula, fold in the whipped cream until fully combined. Now that your Sabayon (custard like filling) is ready - you're ready to assemble the dessert. It's just like layering a lasagna. Place a layer of ladyfingers down into baking dish, add the brandy to the cold coffee and stir. Using a pastry brush, brush the coffee mixture over the ladyfingers ((most ladyfingers sold are super moist and delicate, if you "dunk" the cake into the coffee - you'll have a mess!)) Spoon half the cream filling over the ladyfingers and repeat the layering process ending with a layer of cream filling on top. Refrigerate at least 6 hours. Dust with cocoa before serving. Recipe Notes: **IF you have true HARD Italian LadyFingers (which are harder then the American version, then you can soak them in the coffee/brandy mixture) Otherwise, IF they are SOFT - use the pastry brush method. **I used my 10x7 baking dish and 3 layers the most common is a 9x9 baking dish and 2 layers **you can omit the brandy but, its preferred. Recipe adapted from: Chef Dennis Littley Photos by: Diane Baker for Canning and Cooking at Home Taking my homemade ricotta cheese and turning it into tiny, fluffy pillows of ricotta 'dumplings' aka Italian Ricotta Gnocchi. One of the easiest recipes to make but, does take some practice as you don't want to add so much flour that the dumplings are too heavy - start with 1 cup of flour and add in flour until your dough is no longer sticky, keep your work surface floured (and hands), once the dough can be brought together in a ball, lightly knead the dough for 3 minutes before rolling and cutting... Be sure to serve these hot with in a light sauce as these are filling! I prefer a light pesto, light marinara but, a brown butter mixed with some herbs is my favorite! ~Enjoy! Diane
One of my favorite dishes! Easier to make then you'd think. With the aide of a 'make shift' pastry bag (just fill a gallon bag with the filling, twist at the top and force filling to one lower corner, snip off lower corner and use just like a pastry bag!) Serve with a nice side salad and you have a full meal... ~Enjoy! Diane
Four Cheese Stuffed Shells Ingredients: 1/2 Box Barilla Jumbo Shells 1 24 oz jar of your favorite Marinara Sauce 1 1/3 Cup Ricotta cheese 8 oz Mascarpone cheese 1 Cup Parmigiana Reggiano cheese, shredded & divided 1 8 oz package Mozzarella cheese, shredded & divided 4 Tbs fresh parsley, chopped salt & black pepper to taste 2 Tbs Water Directions: 1. Preheat oven to 400°F 2. Cook Jumbo shells in boiling water 9 minutes, Drain and cool on a sheet pan or large plate, . Set aside. 3. Mix together ricotta, mascarpone, half of the Parmigiano Reggiano, half the mozzarella, parsley, salt & pepper. Fill the cooled shells. 4. Grease a 9x13 inch baking dish; add half the sauce and water. Arrange the shells (opening up), cover with remaining sauce and cheeses. 5. Bake covered in the oven at 400° for 30 minutes. (if preferred ~ Uncover for final 5 minutes and turn broiler on medium until cheese is golden and melted.) *note: I had 2 cups of cooked Italian meat filling from making a previous recipe so, I scattered that meat on top of shells before adding cheese. You can use a marinara with meat if preferred as well... I had to give these a try. Since making my Schmidt Bierock's which we love, I thought maybe an 'Italian flavored' filling would work too - think of it - like a small, round calzone. These did turn out great! It's the same procedure for Bierock's just, a different filling. ~Enjoy! Diane Italian Stuffed Burgers
Ingredients: Filling: 1 large onion, chopped 1/2 Tbs olive oil 1 lb mild Italian sausage, ground 1 lb ground beef 2 cloves garlic, minced 1 tsp fennel seed 1 tsp oregano pinch of sea salt 1/8 tsp pepper 1 small can tomato paste shredded mozzarella Herbed Butter, melted *for brushing rolls after baking: 8 ozs unsalted butter, melted 2 tsp fresh parsley (chopped) 2 tsp fresh oregano (chopped) 1 tsp fresh basil (chopped) 1 garlic cloves (finely minced) 1 tsp onion powder 1/4 tsp ground black pepper (mix all together and keep warm for brushing onto rolls) Dough: 36 frozen dinner rolls (I use Rhodes Dinner rolls) Directions: ((Start by having your dough defrosting)) the rolls take 3-5 hours to defrost. I make my filling one hour prior to dough being ready. I spray a cookie-sheet with non-stick spray and layout my frozen rolls, then spray cling wrap too and lay over the tops of the buns so they don't dry out and harden. (((your packaging should also explain this)) **When making the filling - it should be fully cooked and cooled before filling dough and baking*** Place olive oil in a large pot, add in diced onion - sweat onions for approx 5 mins, add in ground beef & ground sausage and cook until well browned (approx 15 minutes.) Drain off any fat. Add the garlic, and a pinch of salt, fennel, oregano and pepper. Mix well into meat mixture/filling, and add in tomato paste, set to low, simmer 5 minutes. Taste for any final seasonings (usually a little more salt & pepper) and set pot aside for mixture to cool down while dough finishes rising/defrosting. Preheat oven to 365. To fill dough, take one roll in hand, and spread out edges using your fingers (think of swirling pizza dough) lay the circle over your hand and place 1/4 cup of mix/filling into center of dough. Draw two opposite ends towards each other and pinch together (should look like a little taco) then pull up the remaining two open ends towards the center to create a ball and pinch all the dough seems together, lay upside down on a parchment paper lined cookie sheet. These do expand while baking so, give them some space to grow on the cookie sheet. Bake for 20 minutes at 365 *or until golden brown. Remove from oven, brush with melted Italian Herbed melted butter and serve warm. These are easily reheated from freezer as well!! Recipe & Photos by: Diane Baker for Canning and Cooking at Home |