Sunday, January 4, 2015

Happy 2015 Foodie Followers - Italian Pot Roast Rustica

Greetings and Happy New Year from Foodie Mama....

I hope this year is a great one for all.  Foodie Mama is hoping for a productive and fantastic one too.

Here is a simple recipe I made today with things around the kitchen.  A new spin on regular pot roast and roasted potatoes and carrots that I make a lot. 

It is quiet here today.  I'm cooking and listening to some Pandora and drinking a Peppermint Mocha.  Steely Dan Radio and Reggae played alternatively.  Will is at basketball practice and Ron is out plowing from the mini storm we had last night.  Ahhhh, I love peaceful Sunday afternoons.  The last two weeks have been great with the holidays, friends, family and down time from work.  Back to work and school tomorrow all rejuvenated and ready to tackle the new challenges this year brings. 

Mange and I hope you enjoy this hearty dish. - Foodie Mama

Italian Style Pot Roast


2 lb Top or Bottom Round or Rump Roast
2 C Baby Carrots
1 1/2 C Small Potatoes (Red or Yellow)
1 can (28 oz) Crushed Tomatoes
3 T Tomato Paste
1/3 C Red Wine
1 C Beef Stock
Olive Oil
5 Strips Cooked Bacon or Equivalent Pancetta
1 T Minced Onion
1 1/2 T Minced Garlic
1 t Celery Salt
1 t Dried Rosemary
1 T Dried Parsley
Salt and Pepper


Figure 1.  Browning the Roast
Figure 2.  The Wine and Spice Reduction
Heat oven to 350 degrees.  In sauté pan or frying pan, brown the roast on all sides in olive oil, over low heat, ensuring not to burn roast or cause oil to smoke.  See Figure 1.  Season with salt and pepper.  Place roast in roasting pan and set aside.  In sauté pan, add a bit more olive oil and the following ingredients:  bacon or pancetta (cut up), onion, garlic, celery salt, rosemary, parsley, tomato paste, beef stock and wine.  Stir to combine.  Raise temp to Med High and bring to a boil.  Add baby carrots, reduce heat and simmer for 20 mins, until mixture is reduced to about 1/2.  See Figure 2. 

Figure 3.  Ready for the Oven

Pour mixture and carrots over roast.  Add crushed tomatoes and potatoes, covering potatoes with liquid.  See Figure 3.  Cover roaster and cook for 3 hours, stirring and rotating roast every 30 mins.

Let roast rest for 15 minutes before serving. 

Serve alone or with pasta as a side.  I made regular spaghetti with a wine reduction and a very light cream sauce.  This was a fantastic, warming rustic dinner for a winter day.  I shredded up the roast into small pieces and added to the tomato sauce for a 'bolognase like' sauce.

White Wine Pasta Sauce:

Dinner Time
In a medium saucepan, combine 1 C water, 3 T butter, 1/2 C white wine, 1 t garlic powder, pinch salt, pinch pepper, 1 t basil and 1/3 C milk.  Heat over low heat.  Add 1 T of flour and continue stirring until slightly thickens.  Toss with  1lb prepared pasta and serve.

Sunday, December 28, 2014

Raviolis - Step by Step

Raviolis Ready for the Freezer

The recipe that I have for raviolis I have here on my blog:  Ravioli
I wanted to do again to do more of a step by step method with some photos from my 'test kitchen'

Ravioli Filling:
1 lb Top Round Steak, trimmed
6 Slices (about half baguette) French Bread
4 - 5 Cloves Garlic or equivalent minced garlic
1 T Olive Oil
1 Can Spinach, drained
1 C Chicken Broth
3 Eggs, beaten
1 t Nutmeg
1 t Ground Cloves
1 t Salt
1/2 C Parmesan Cheese
1 C Fresh Parsley, chopped or 2-2 1/2 T dried

  • Heat the olive oil in a frying pan over low heat and add the garlic.  Stir for a few minutes, being careful not to burn the garlic. 

  • Cut up the round steak and add to pan.  Add salt and pepper.  Cook until well done.  Remove steak from pan and set aside.  Add chicken broth to plan and deglaze.  Remove from heat.
  • Browning the Roundsteak

  • Put 4 pieces of bread into pan.  Remove.  Squeeze out liquid from bread and set aside.
    French Bread

  • Using a meat grinder (mine is circa 1915) grind the round steak and garlic into a large bowl.  Also grind through the spinach, fresh parsley, the bread soaked in chicken broth using the 2 slices of dry bread to push through if too wet.
    Grinding the Filling
  • Add the eggs, nutmeg, cloves, Parmesan cheese, and rest of broth from browning pan to mixture.  Combine well, using hands.  

  • Cover bowl and refrigerate overnight.

Ravioli Dough:
3/4 Stick Butter
2 Egg Yolks, beaten
4 C (heaping) Flour
2 t Salt
1 1/2 C Water

  • Put flour into a large bowl.
  • Make a 'well' in the center of the flour.  Add the butter, egg yolks, water and salt.  Mix well. (Figure A)
  • Knead bread dough on flat surface.
  • Cut dough into four equal pieces.
  • Roll out one piece at a time to 1/4 inch thick on a floured surface. 
  • Using a 3 1/2 inch (or so) cutter, cut out the ravioli circles.  Will make about 100 ravioli.  Do not double this recipe.  If you need more, make another batch of dough.

  •  Place a rounded  tablespoon of ravioli filling and place near center of ravioli dough.  Fold over so sides meet.  Fork the edges to ensure closure.  (Figure B)
  • Place ravioli on floured baking sheets, ensuring they do not touch.  (Figure C)
  • Freeze overnight, uncovered
  • Place frozen ravioli in plastic freezer bags or other canisters and keep frozen until ready to prepare.
Figure A

Figure B
Figure C

Cooking, Eating and CELEBRATING the Ravioli:
Prepare the Bolognese sauce (previously featured in FoodieMamaBlog here -->> Bolognese Sauce)..  Assemble a bunch of hungry family and friends.  Get some good red wine  Chianti recommended.:)
  • Heat the Bolognese sauce.
  • Boil 5 quarts of salted water.
  • Add about 20 frozen raviolis to the boiling water.
  • Once the ravioli float, set timer for 4 minutes. Remove ravioli from water and set in colander.
  • Put ravioli in large pasta bowl and cover with sauce.  Tell your guests it is time to mange!
  • Continue to cook ravioli in batches of 20 or so until no one is hungry...hopefully some are left over for the cook!