Italian / American

Fettuccine Bolognese

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Ingredients:

1⁄2 lb. Ground Beef
1⁄2 lb. Ground Pork
1⁄2 Onion (finely diced)
2 Garlic Cloves (chopped)
2 tbs fresh Italian herbs (e.g., oregano, marjoram, rosemary, or any combo thereof)
2 tbl Tomato Paste
12 oz. Cans of tomatoes (chopped or whole)
2 lbs. of Fettuccine

Directions:

Brown the meat all over, either in the oven (in a roasting pan) or on the stovetop. Take the meat out of the cooking vessel. Brown the onion and garlic, just a little. Add the tomato paste and brown that for about 1 minute. Hit the pan with the tomatoes and their juice. Add the marjoram, and a healthy dose of salt. Add the meat back in. Add a couple cups of water, turn the heat to low, and let it simmer away for at least 2 hours, preferably 4. If there’s still too much liquid at the end of cooking, crank the heat super high to cook off the excess liquid (but stir the whole time, or the meat will stick to the bottom and burn).
Boil the pasta until just barely soft. Strain, but keep 1 cup of the pasta cooking liquid; add the strained pasta along with this cooking liquid back to the pot the pasta was cooked in. Add the Bolognese, and over medium heat, cook until the noodles are evenly coated and there’s no visible liquid left. Plate the pasta, with the sauce (of course), and a huge grating of parmesan (a little garnish of leftover chopped fresh herbs doesn’t hurt either!).

Pro Tip:

If there's excess liquid at the end of cooking, increase the heat to high temporarily to evaporate the excess liquid. Stir continuously to prevent the meat from sticking to the bottom and burning.

Caesar Salad

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Ingredients:

4 Heads of Romaine
2 Egg Yolks
1 Garlic Clove
1 tsp Worcestershire Sauce
1/2 cup Parmesan Cheese
2 Lemons
1 Loaf of Crusty Bread
Olive or Avocado Oil

Directions:

Put the yolks, garlic, Worcestershire, and about 2 tbl of the grated parmesan in a blender; blend on low for about a minute. With the blender still running, add the avocado oil in a slow stream until the dressing looks sufficiently creamy (the more you add, the thicker or creamier it gets). Squeeze the juice of 1 lemon to start, and see if it could take a second lemon.
Cut the bread into 1” cubes. Toss with the oil and salt, and roast in a pretty hot oven for about 10 minutes, until the bread is crusty and crunchy.
Cut the romaine lengthwise into thirds, then cut those thirds crosswise into ½” pieces. Toss the romaine with the dressing, the remainder of the parmesan, and the croutons, massaging the dressing all over the lettuce with your (clean) hands.

Pro Tip:

For an extra layer of flavor, consider grating some additional parmesan cheese over the finished Caesar salad just before serving. The added parmesan enhances the overall taste and provides a delightful finishing touch.

Crispy Lemon Broccoli

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Ingredients:

2 Heads of Broccoli
Olive Oil
2 Lemons (only 1 sliced the other for juice)

Directions:

Cut the broccoli into individual florets. Throw the florets into a large bowl, toss a couple of big glugs of olive oil, a large pinch of salt, and the juice of about 1 lemon. (You can add the slices of lemon at this, as it provides a nice garnish once roasted.) Broil on high or if you don’t have a broiler roast at a very high temperature in the oven. You want the broccoli almost charred, and as crispy as possible. Serve with the slices of roasted lemon.

Pro Tip:

For added flavor, you can garnish the lemon-roasted broccoli with additional lemon zest or grated Parmesan cheese before serving.

Fettuccine Bolognese

Caesar Salad

Crispy Lemon Broccoli

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