Foodie Friday

Welcome to the November 8th Foodie Friday, where great food is always on the menu.

Our internet service is hiccupping tonight--and so are several family members. Without further ado, here is your Foodie Friday party.

 

 

3 Hearty Recipes for November



#1 Pork Roast with Dark Cherry Balsamic Sauce

Ingredients:

1 Boston butt (4 to 6 servings)

1  (15-ounce) can dark sweet pitted cherries in heavy syrup

1 (13 oz) jar Bonne Maman Cherry Preserves

paprika, salt, pepper

3 tablespoons balsamic vinegar

2 tablespoons light brown sugar

3 tablespoons beef consomme'

1/4 teaspoon onion salt

2 tablespoons unsalted butter (for sauce)

1 tablespoon olive oil and 1 tablespoon butter (to sear pork)

12 - 24 fingerling potatoes

6 carrots, peeled and cut into chunks

fresh chives,  snipped [1 - 3 tablespoons] 

Pour canned cherries, including the juice, into a heavy saucepan. Add 1 jar of cherry preserves,

3 tablespoons beef consomme', vinegar, sugar, butter, and onion salt. Stir well, until jam and preserves are blended. Cook on low flame and reduce the liquid. (I tend to burn everything, so I always use a flame tamer.) Meanwhile, prepare the roast. Preheat the oven to 325 degrees F.

Season the roast with salt, pepper, and paprika. Place meat in a large, all-purpose pan and sear the meat on all sides in 1 tablespoon oil and 1 tablespoon butter. Transfer meat to a baking dish.

Add carrots, potatoes, and remainder of beef consomme'. Cover meat with foil and bake 2 hours or until done.While the meat cooks, stir the sauce. It should reduce in about 30 minutes. Remove from the flame.Fifteen minutes before the roast is done, remove foil and drizzle cherry-balsamic sauce over the roast and vegetables. Pour sauce into a gravy boat. Remove roast from oven and let it "collect" itself. Drizzle with more sauce, if desired. Garnish with snipped chives.

 

 

#2 Baked Ziti

 

 

 

Baked Ziti

 

Serves 8

 

Ingredients:

3/4 cup assorted bell peppers, chopped (red/green/yellow)

1 cup onion, chopped

2 teaspoons minced garlic

3 Tablespoons olive oil

2 pounds ground sirloin

1 28-ounce can crushed tomatoes

1 26-ounce jar tomato/pasta sauce

1 Tablespoon Italian seasoning

salt and pepper to taste

1 box ziti (or 1 pound uncooked rigatoni)

1 pound mozzarella cheese, shredded 

1/2 to 3/4 cup heavy cream

Italian parsley, 1/4 cup chopped

9 x 12 baking dish

 

 

Directions:

Cook the ziti according to directions (be sure to add salt to the water). Drain and toss with 1 teaspoon olive oil.

 

Pour 3 Tablespoons olive oil into a Dutch oven or large skillet. Add chopped bell peppers and onions. Sautee over a medium flame. Add 1 teaspoon minced garlic (more, if you like garlicky ziti) and sautee a minute or two (don't brown). 

 

Add ground sirloin (if you use ground chuck, be sure to drain the fat after cooking the meat). Using a wooden spoon, break up the meat. Mix with sauteed vegetables; cook until meat is browned. This takes about 15 minutes. Add crushed tomatoes (I didn't drain the can) and blend. Add tomato sauce.   

 Turn down the flame and let sauce cook down a bit and thicken, about 10-15 minutes.

 

Preheat oven to 350 degrees.

 

Spray the bottom and sides of a 9 X 12 baking dish with Pam.

 

Take 2 cups drained, cooked (still-warm) ziti and place in a mixing bowl. Add 1/4 to 1/2 cup shredded mozzarella and 3 Tablespoons heavy cream. Mix. Place pasta in the bottom of the baking dish. Add a layer of meaty tomato sauce. Top with 1 1/2 cups shredded mozzarella. Take another 2 cups of ziti and add cheese and cream. Pour on top of the mozzarella. Add a layer of tomato/meat sauce. Keep layering. Top with sauce and mozzarella.

 

Cover pan with foil, place pan in oven, and bake 30 minutes. Remove foil and bake 15-20 minutes or until cheese is slightly brown. The baked ziti casserole will look "juicy" around the edges, but that's normal. Remove pan from the oven and cool 15 minutes. This allows the casserole to "collect" itself.

 

Top with chopped Italian parsley.

 

 

#3 Gnocchi

 

 

 

The recipe is available at the following link:
Chef Gordon Ramsay's Gnocchi Recipe

 



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** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
The board can be found HERE. We're a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins" so I'll be sure to see it, and I will send you an invitation.
Note: Due to changes at Pinterest, I need to follow one or more of your boards and vice versa before the invitation will go through.

 Thanks for visitin'!

 

 



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