Allen’s son, Tyree called me a few days ago asking for our recipe for Sunday Sauce. He’s planning to cook for a group of about 15 people this week, and he was adamant that I also include instructions on how to make the meatballs that go with the delicious sauce. It occurred to me that I don’t actually have the meatball recipe, as it exists only inside Allen’s head. Wanting very much to help Tyree out, I patiently sat and transcribed the recipe as Allen dictated it to me at home that evening.
It turns out the recipe is really very simple and I decided to share it here (below).
The recipe for Sunday Sauce can be found on my July 22, 2012 post entitled:
1 lb hamburger
1 small yellow onion
2 to 3 cloves of garlic
1/2 cup panko whole wheat bread crumbs
teaspoon of milk
2 to 3 tablespoons grated parmesan
salt and pepper to taste
1. Combine all ingredients, but don’t over mix
2. You should get 12 – 15 small meatballs (less if you make large ones)
3. Brown the meatballs in cast iron skillet (2 -3 mins on all sides)
4. Add to sauce for the last hour of cooking
I have a dear friend in the hospital with baby number two and I promised to make this amazing Sunday Sauce from Wegman’s for her and her family to have when she comes home. It’s a hearty and nutritious sauce that gets its flavor from seared meats, sauteed garlic and onions and 5 hours of slow simmering. I made good on my promise today and took some pictures along the way. The recipe at the bottom makes enough sauce to feed an army, so I decided to cut it in half to make it a more manageable delivery for my friend. There’s still plenty for several meals, however, and the good news is, it’s excellent even after freezing.
Ingredients: 1/4 cup Extra-Virgin Olive Oil
1 pkg (about 1 1/2 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
To get every bit of goodness from cans of tomato and tomato paste, rinse them with water and add that liquid to your sauce.
We made this delicious pizza recently and I’m quite pleased to see that it looks very much like the photo in bon apppetit where we got the recipe. This is my photo below. Click here to see theirs. When you make this dish, definitely use the cast iron skillet preparation for the most amazing crust you can imagine!
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1″-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2″ cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan
Preheat oven to 500°. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
Meanwhile, drain clams, reserving liquid. Cook bacon in a 12″ cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you’d like. Transfer mixture to a medium bowl.
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12″ round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.
Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.
This is one of my favorite times of year when it comes to seasonal cooking, and Native Offerings Farm has hooked us up in the squash department. I definitely see more of this dish in our Thanksgiving Day future.
This recipe is from the NY Times and it goes really well with a good old fashioned grilled cheese sandwich.
4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish
Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
I made this coleslaw to go along side a Mexican pork dish with a mole sauce and it was a lovely accompaniment. I used a whole head of cabbage from the share, so there were plenty of leftovers. They kept very well and I was able to serve them to guests as an horesdorve the next night too. The avocado gives the dish a delightfully creamy texture, the cilantro and lime really compliment the zingy cabbage flavor and the red onion adds just the right accent for a finishing touch.
I made these delicious zucchini muffins for a cookout at my friend Lisa’s house today. This recipe is so good it almost makes me want MORE zucchinis. Almost. I definitely recommend adding the raisins and walnuts like the recipe suggests. Along with the cinnamon and nutmeg, they really enhance this sweet, hearty treat. Zucchini Muffins Recipe <CLICK
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins.