Spring Newsletter

Check out my Spring Newsletter for a great new recipe!! 
Just click the link below!

Spring Newsletter

Happy St. Patrick's Day!

Of course corn beef and cabbage is the typical meal on St. Patrick's Day but really do you need a recipe for that?  Here is a great Irish Stew recipe handed down through my family.

Thanks to my mother, Julie Kane, I can bring you this.  For an Italian girl she sure can make some great Irish Stew!

This is "Grammy Kane's" recipe. She, too, was an excellent cook and she taught her Italian daughter-in-law a few of her irish recipes. She was an entrepreneur in her own right. She ran a boarding house and also had a side business serving lunches out of the boarding house to factory workers from the Smith-Corona and the Cresent Corset. I ate very well while staying with her in those days. Such fond memories for me and I'd say I definitely had and still do have the luck of the Irish!

Irish Stew

Ingredients:
1 1/2 lbs. of chuck stew beef

2 tbsp. olive oil

4 medium potatoes - cubed
3 carrots - sliced into 1/4 in slices
1 medium onion - rough chop
6 c. beef stock
salt and peper
Wondra flour

Directions:

In a large soup pot add the olive oil and the stew beef over medium heat. Salt and pepper the beef to your taste and brown it, add the onions and the beef broth and simmer for about an hour and a half.
Add the potatoes and carrots to the pot after simmering for about an hour and continue to simmer for the remaining time. It is now time to thicken the stew with Wondra. Slowly add the Wondra while continually whisking. This must be done carefully not to over thicken the stew. If you prefer you could also use cornstarch mixed in water to thicken the stew. After the stew is thickened cook until the carrots and potatoes are completely cooked.

Serve over fresh hot biscuits. This is definitely a comfort food that warms my heart and soul!

Italian Shepherd's Pie

Italian Style Shepherd’s Pie
Denise Mironti

Although Shepherd’s Pie is an English dish I’ve been dreaming about how to put an Italian twist on it. My Italian family has turned their noses up to traditional Shepherd’s Pie as have I over the years. This recipe will turn any fussy Italian into a believer that this comfort food is fit for a cold winter’s night.

Prep Time: 30 minutes
Cook Time: 30 Minutes

Total Time: 1 Hour

Serves: 4

Ingredients:

Beef Layer

1 lb. ground beef – 85% lean
2 Tbsp. tomato paste
½ c. beef stock

1 medium onion

¾ c. frozen peas
¾ c chopped carrots

½ c chopped onions

1 tsp of Worcestershire sauce
Salt and pepper to taste
1 clove of minced garlic

2 Tbsp. olive oil

Pasta Layer
1 lb. of short cut pasta – I use mini cut ziti

1 28 oz can of plum tomatoes – use San Marzano

½ c. chopped onions

2 cloves of minced garlic

Salt and pepper to taste

¼ tsp. garlic powder
½ tsp of all spice
2 Tbsp. Olive Oil

Béchamel Sauce

3 Tbsp. butter
3 Tbsp. flour
2 c. 2% milk
Salt and Pepper
¼ tsp. garlic Powder
Freshly grated Nutmeg about 1/8 tsp.
½ c Parmigiano Cheese

Other
1 c shredded whole milk mozzarella

Directions:
Preheat oven to 400 degrees F.

Beef Layer
In a large frying pan over medium heat add 2 Tbsp of olive oil to the pan and the ground beef with approximately a tsp of salt and pepper. Cook for a couple of minutes and then add the minced garlic, tomato paste, beef broth and the carrots. Cook for another few minutes and add the onions and cook for approximately 2 minutes and finally add the peas. Reduce on simmer and set aside.
Pasta Layer
Place a large pot of water over high heat and bring to a boil, add a generous amount of salt and the pasta to the water and cook just shy of al dente.

In another large sauce pot over medium heat add the other 2 Tbsp of olive, the minced garlic and the onions and cook for about 3 minutes. Add the tomatoes and crush them with a tomato masher. Add the all spice, salt and pepper garlic powder (approx ¼ tsp of each) and bring to a bubble. Simmer and set aside

Béchamel Sauce
In another medium size sauce pan over medium heat melt the butter, whisk in the flour and cook for about a minute or so the whisk in the milk, adding slowly. After flour is dissolved in, add a generous pinch of salt, pepper, garlic powder and the nutmeg. Bring to a slow bubble and add in the Parmigiano Cheese and allow dissolving in the sauce. Gently simmer –stirring frequently.
Assembly
Drain the pasta and mix with the tomato sauce. Leave about a ½ c of sauce for the beef. Spray a lasagna baking dish with olive oil cooking spray and layer the beef mixture in the bottom of the dish. Pour the reserved sauce over the top. Layer the pasta over the beef and pour the Béchamel Sauce over the top. Layer some shredded mozzarella over the top and place in the over for about 30 minutes.
Enjoy!