Editorial
Front Page - Friday, March 26, 2010
Kay's Cooking Corner
Kay Bona
I was watching Rachel Ray’s cooking show a few weeks ago. This is something I never do for two reasons: I don’t particularly care for her nervous little “he-he-he” laugh she is constantly doing during the program, and 2: I get too hungry when I watch the Food Network shows!
Anyway – I don’t mean to put Rachel Ray down in any form or fashion with my little remark up there, so let me say that she is sweet and cute and all, and does a heck of a better job than I would do in front of a camera. She looks much more appealing too! And judging by her recipes, she is a great cook. I wonder if there is a Rachel Ray Restaurant somewhere? I would be willing to travel!
She made a great-looking recipe the day I was tuned in, so I got up, went to the store for the ingredients, and made them for dinner. I changed them up some to suit Don and I, but it was a hit.
One thing I want to say if you make this – I know putting nutmeg and Allspice in meat dishes may sound a little weird, but don’t omit them. They really enhance the flavor. I got a little package of whole nutmeg and grated one for the recipe, but if you think you might not use it much, and if you have a can
of ground nutmeg left over
from your pumpkin pies at Thanksgiving, it will work just fine.
Also, unless you are allergic to carrots, don’t omit them either. They actually add bulk, their taste is almost nothing and they are super-good for you.
So here is my version of her version – different name, different ingredients, great taste! It does take about 45 minutes to prepare, and there is quite a bit of clean up, but it is so worth it!
Two-sauce Campanelle patsa
1 pound Campanelle pasta
1 tablespoon extra-virgin olive oil
1/4 pound Pancetta, chopped
1/4 pound each of ground beef, pork, and veal
1/2 cup carrot, peeled and grated
1 small onion, chopped
4 cloves garlic, minced
1/2 teaspoon Allspice
Freshly ground black pepper
2 bay leaves
1/2 cup tomato paste
1/2 cup dry, red wine
2 cups low-sodium beef broth
3 tablespoons butter
3 tablespoons flour
2 cups low-fat milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano cheese
Heat large pot of salted water to a boil, and cook pasta to al dente. Heat olive oil in large skillet, add pancetta and render 2-3 minutes over medium-high heat. Add other meats, and break up during cooking. When the meat has browned color, add carrot, onion, garlic, Allspice, salt, pepper and bay leaves. Cook 3-4 minutes, then stir in tomato paste and wine, cooking about 1-2 minutes more. Stir in stock and reduce heat to simmer.
Wipe the inside of a medium saucepan with the cut side of a whole clove of garlic. Melt butter in pot over medium heat. Add flour, whisk together, then whisk in milk and bring to a bubble, reduce heat then season with salt, pepper and nutmeg, thicken 8 to 10 minutes. Add shredded cheese and stir gently until melted. Toss pasta with cheese sauce. Place pasta in individual bowls, then top with meat sauce in the middle. Garnish with parmesan.
Romaine with
lemon dijon dressing
1 lemon, juiced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 package hearts of romaine, cleaned, dried
1 (15-ounce) can Cannellini beans, rinsed, drained
Shredded Parmesan
Combine lemon juice, garlic, mustard, salt, pepper and a pinch of nutmeg. Drizzle in olive oil while whisking to blend. Place whole leaves of Romaine on platter, sprinkle with beans, then drizzle with dressing. Garnish with Parmesan.
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