Tag Archives: leftovers

BOGUS BOLOGNESE

I’ve been home alone for several days. Times like that call for lots of restaurant visits or eating out of cans and making a lot of popcorn. They are also times to toss together whatever leftovers there are in the refrigerator before it’s time to toss them out permanently. This recipe is inspired by that latter need. It turned out to be a fair approximation of the real thing, but I am certain that Marcella Hazan is looking down and howling with disdain. This recipe should serve one or two persons.

RECIPE

Bogus Spaghetti Bolognese

Bogus spaghetti Bolognese

Bogus spaghetti Bolognese

Ingredients

  • 3 tablespoons olive oil
  • ½ medium yellow onion, diced
  • 1 rib celery, diced
  • 8 peeled “baby” carrots, cut crosswise in thin coins
  • 4 medium crimini mushrooms, sliced
  • ½ cup packaged diced boneless ham
  • ½ cup milk
  • ½ cup dry white vermouth
  • 1 cup mixed vegetable juice (V-8 or equivalent)
  • 8 cherry tomatoes, sliced in half
  • salt and pepper to taste
  • 1/8 teaspoon grated nutmeg
  • good pinch of sugar
  • 1/3 to 1/2 pound of dry spaghetti
  • Parmesan cheese, freshly grated

Method

  1. Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté until translucent but not browned. Stir in the celery and carrots. Sauté for another 5 minutes. Then stir in the mushroom and ham, continuing to cook until the mushrooms are soft.
  2. Stir in the milk and bring to a low boil. Cook until the milk has been almost completely reduced, but be careful not to burn. Stir in the vermouth and simmer until the wine has almost completely reduced.
  3. Stir in the tomato juice and tomatoes. Adjust the seasoning with salt and pepper. Stir in the nutmeg and sugar. Simmer for another 15 minutes until the tomatoes are soft and slightly falling apart. If needed, add more liquid.
  4. While the tomatoes are simmering, cook the spaghetti in a large pot of boiling salted water. Cook to al dente, about 10 to 12 minutes. With tongs or a spaghetti tool, transfer the strands of cooked spaghetti directly into the sauce, mixing thoroughly until the ratio of sauce and pasta is to your taste.
  5. Top with grated Parmesan cheese and serve immediately.

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LEFTOVER LAMB SHANKS

The day after our farmers market feast, Sarah went off to the restaurant where she was working. Evan slept in after his last night cooking at the restaurant where he worked. Around noon, he volunteered to make lunch and headed out to the kitchen. There were lots of leftovers from the night before, but when he had finished you would not have recognized at all that they were leftovers.

He whipped up a fragrant pasta dish which included the leftover lamb shanks, a reduction of the cooking liquid,  freshly cooked pasta, mushrooms, and some wilted baby salad greens.

Uncooked campanelle pasta

The pasta he chose was campanelle which  with its bell shape and fluting was a perfect choice to hold the sauce. This unusual pasta shape was listed in a catalog of Sicilian pastas at the end of the nineteenth century. You can read more about it in an interesting book,  Encyclopedia of Pasta, written by Oretta Zanini de Vita and translated by Maureen B. Fant (University of California Press, Berkeley, 2009), which describes the history and  making of Italian pasta.

Lamb shanks, campanelle pasta, mushrooms and wilted greens

RECIPE

Ingredients

  • 2 cups leftover lamb braising liquid, strained and de-greased
  • 1 cup campanelle pasta
  • 1 cup leftover lamb shanks, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 cup mushrooms, trimmed and cut into bite-sized pieces
  • 1 cup baby salad greens
  • salt and pepper

Method

  • Bring the braising liquid to a boil and add the campanelle. Boil until the pasta is al dente.
  • Add the lamb  and warm over low heat until heated through.
  • While the pasta is boiling, heat the olive oil in a small sauté pan over medium heat. Add the mushrooms and sauté for 3 minutes.
  • Stir the mushrooms into the lamb and pasta.
  • Add the salad greens, toss lightly, correct the seasoning and serve immediately.

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