Rigatoni, Sweet Italian Sausage, & Peppers

Prepared January 20, 2010.

1 lb sweet Italian sausage, bulk or removed from links
2 T olive oil
2 T tomato paste 
1 t fennel seed
2 t Italian seasoning
1/2 t crushed red pepper
1 c sweet red peppers, cut into large irregular pieces
1 c sweet green peppers, cut into large irregular pieces 
1 leeks, white part only, sliced
1 medium yellow onion, coarsely chopped
1 T finely minced garlic
3/4 c red table wine
26 oz container prepared marinara sauce
28 oz can diced tomatoes
about 1/2 c pasta water
2 t salt
1/2 t freshly ground black pepper
1/4 c fresh basil, torn into pieces

1 or 2 lb dry rigatoni, depending on desired yield

Heat olive oil in a heavy 6-quart sauce pan over medium-high heat. Cut or tear the sausage meat into bite-size pieces and fry in the oil. When nicely browned, clear a spot, add a bit of oil, then toast the herbs and tomato paste for a minute and then add the peppers. As they begin to color, add the leeks and onions. After a minute or two, clear a spot and add the garlic. After 30 seconds, mix into the vegetables. Continue frying until they begin to soften. Add the wine, and scrape up the fond. When reduced by half, add the tomatoes and marinara sauce. Fast simmer covered at least an hour, stirring occasionally. Add salt, pepper, and basil when done. Boil the rigatoni in plenty of salted water until al dente. Mix the drained pasta with about the sauce adding pasta water as necessary. Alternatively, cook only 1 pound of pasta, and reserve half the sauce for later use. Simmer for a few minutes to finish cooking the pasta. Drizzle on some nice olive oil. Pass grated Parmesan cheese. Serves a crowd.

Abbrev. Used in this Website

t        teaspoon; 5 ml
T        tablespoon; 15 ml
oz      ounce; 30 ml as a volume, or 28 g as a mass
c        cup; 8 oz (~24 dl) by volume
qt      quart; 32 oz, scant liter (0.96 L) by volume
AP      All-Purpose (unbleached flour)
EVOO  extra-virgin olive oil
lb       pound; 454 g

Orangeade by the Quart Quickly

Recorded March 18, 2006. March! Already warm! Less acidic than straight juice but thirst quenching.

12 oz cold water

4 oz ice

2 T sugar

2 c prepared orange juice (Simply Orange™ is hard to beat)

To a one-quart plastic bottle, add the water and the sugar, shake until dissolved, add ice, and shake until it's melted. Bring to the 4-cup mark with orange juice, and mix gently by inversion (to reduce loss of vitamin C by oxidation). Chill. Serves 2 to 3.

Tuna Noodle Hot Dish

Prepared and recorded January 14, 2010. An improv lunch.

8 oz package elbow macaroni

1 can cream of mushroom soup (Campbell's™ of course)
about 1/2 can of milk
1 5 oz can chunk light tuna with pack water
2 T dried minced onion
1 small can mushrooms with pack water
2 roasted piquillo peppers, diced
1 t Frank's RedHot Original Hot Sauce™ 
salt and pepper to taste
grated parmesan cheese

Preheat toaster oven to 325 ºF. Boil noodles for about 12 minutes in two quarts of well-salted water, until just tender. Drain well. In the same saucepan over medium heat, combine all the other ingredients except the cheese. Mix well, stir in the cooked noodles, and heat through. Transfer to an 8X8 inch metal baking pan. Sprinkle on a generous layer of parmesan. Bake 30 minutes uncovered. Let stand about 15 minutes at room temperature before serving. Serves 3 to 4.

Onion-Tomato-Cucumber Salad

Onion-Tomato-Cucumber Salad

Inspired by the small salad served in tomato season at Bullock's, Durham's beloved "meat + three" restaurant. Marinade adapted March, 2008 from a recipe on cooks.com

Marinade:

2 oz vegetable oil (To double: 1/2 c)
1 oz apple cider vinegar (1/4 c)
1 t salt (2 t)
1/2 t ground black pepper (1 t)
1 t sugar (2 t)
1/2 t dry minced parsley (1 t)
1/4 t mayonnaise (1/2 t)
1/4 t Dijon mustard (1/2 t)

Vegetables:

1/2 large cucumber, peeled, cut into 1-inch wedges
1 large ripe tomato, cut into large cube
1/2 large sweet onion, blossom cut through poles

Combine the marinade ingredients, except for the oil, in a Good Seasons bottle; cover and shake well. Let stand 10 minutes; add oil and shake vigorously. [The mustard and mayonnaise help stabilize the suspension.] Combine vegetables in a serving bowl. Pour marinade over vegetables, combine, and refrigerate 2 hours before serving, turning occasionally. Keeps well in refrigerator for a day or two.

Cheese-Onion Grits

Inspired by Elmo Barnes' 'world's best grits' as served at Cousin Martha's B&B in Beaufort, NC. First prepared January, 2010. A novel, lump-free method was introduced in April, 2020.

1/2 small yellow onion, diced
1 T olive oil 
1 c water
1 c milk
1/2 t salt
1/2 cup stone-ground grits
1/2 c grated sharp cheddar cheese
2 T grated parmesan cheese
pepper to taste

Saute the onion in the oil over medium heat in a medium saucepan until lightly browned, about 5 minutes. Add the water, milk, grits and and salt and bring to a fast simmer with constant stirring. Cook over medium heat until the mixture thickens to a creamy texture, stirring frequently, about 10 minutes. Lower heat as needed to control splatter. Off heat, stir in the cheddar cheese until well combined and then the parmesan. Serve at once. Serves 4, as part of a 'country breakfast', sausage, grits, fried eggs, coffee, and OJ. Variation: Saute the kernels and cream from a large ear of sweet corn with the onions.

Dorothy's Stewed Meatballs

Reconstructed by DrDaddy from Phyllis Pliskow's hand-written notes recalling Dorothy Magid's recipe. Recorded 18 November 2005.

Carrots, Onions, Celery, Peppercorns, and Allspice Simmer

Broth:

4 onions coarsely cut through the poles (Note: preserves structure)
4 large carrots coarsely cut
1 cup cut celery
about 1/4 c ketchup (see Note)
3 allspice berries + 6 peppercorns (put in cheese cloth or tea ball)
1 T salt

Place ingredients in an 6-quart pot, cover with water, bring to boil,
and then simmer covered until onions are soft.

Meatballs:

1 lb ground sirloin
1 large onion, grated
2 cloves garlic, mashed
about 1/2 cup matzoh meal, or dry bread crumbs, as needed to form balls 
salt, pepper, garlic powder

3 white potatoes, peeled and cubed
2 c cabbage, coarsely chopped

Form small meatballs with wet hands. When broth is ready,
raise heat to a boil and add the meatballs, cabbage, and potatoes.
Simmer slowly, partly covered until potatoes and cabbage are tender.
Remove spices before serving. Serves 6 or more.

 Dorothy with cigarette in Phyl's garden

Note:

That is, about what can be rinsed out of an "empty" bottle, or to taste. What triggered our mom to make this dish, which we all loved, was when the Heinz ketchup bottle reached the state where no amount of robust thumping of the overturned bottle would coax any more out.

Three Bean Chili

First prepared December 25, 2009. A Family Favorite and SIGNATURE DISH. A few things distinguish the recipe: Use of three beans, the high meat content, large meat pieces, and low tomato content. Looks pretty, is delicious, and packs a wallop nutritionally.

1 T vegetable oil
2 lbs (950 g)lean ground beef 
2 c (400 g) yellow onions, coarsely diced
2 large garlic cloves, thinly sliced
2 T ground cumin
1 t Mexican oregano
1/4 t (or more) crushed red pepper flakes
2 T tomato paste
1/2 c dry red wine
1 can each (15 to 19 oz) black, pinto, and cannellini beans, undrained
1 7-oz can chopped green chilies (Ortega™ is good)
1 can (10 oz) diced tomatoes with green chilies
about 1 c tomato juice (or water) as needed to thin
salt and pepper to taste

Heat the oil over medium-high heat until it shimmers in a heavy dutch oven. Brown meat, about 8 minutes. Cut it into 1/2 inch lumps as it cooks. Add the onions and garlic. Cook until clear but not brown. Add the herbs and tomato paste, and lightly cook them. Add the wine and reduce until evaporated. Add the tomatoes, chilies, and beans, scrapping the bottom of the pan to release the brown bits. Add the juice (or water) to adjust the thickness. Simmer covered for two hours, gently stirring every 1/2 hour or so. Season to taste. We like some heat but add more red pepper flakes if you prefer hotter. Yields 6 to 8 servings, over steamed rice or boiled spaghetti.
Toppings: finely-chopped sweet or red onion, shredded cheese, sour cream, Louisiana hot sauce, and tomato salsa all step up the taste.

Microwave Rice

Yields a product similar to a rice cooker.

2-1/2 c water
1-1/2 c long grain rice, rinsed and drained
1/2 t salt

Place the ingredients in a deep, microwavable container (e.g., a 46 oz margarine tub). Cover loosely. Microwave (1250 watts) on high until it boils, and then on 20% power for 12 minutes more. Open cautiously. Fluff with a fork. Let stand 10 minutes uncovered to cool and dry. Yields 4 cups (about 800 g).

Baked Flounder and Rice

Fish, Leeks, Onions, & Rice Ready to Serve

Conceived and first prepared December 23, 2009. A Family Favorite.

12 oz fresh or frozen and defrosted flounder filets, cut into portions
1 c leeks, julienned
1 medium onion, thinly sliced through the poles
1 t dry oregano
1/4 t crushed red pepper
2 T olive oil plus more for drizzling
2 T butter
2 T capers, rinsed and drained
1 bay leaf
1/4 c Spanish olives, pitted and coarsely chopped
1/4 c Peppadew® peppers, coarsely chopped (see Note)
juice and zest of 1 lemon
1 c chicken stock
4 c steamed white rice

Heat oil and butter until sizzling in a 10-inch skillet. Add leeks and onions, spices and bay leaf. Cook on medium heat about 10 minutes until softened and beginning to color. Remove the bay leaf. Add the olives, peppers and capers and warm through. Spread the rice in the bottom of a 9 X 13 inch glass baking dish, arrange the fish on top, sprinkle on some olive oil. and distribute the sauteed vegetables over the fish and rice. Squeeze on lemon juice, scatter zest, and pour stock around. Bake uncovered in 300 degree F (150 C) oven for about 40 minutes until fish flakes. Serves 4 to 6.

Peppadew® peppers
[Photographer Unknown]

Note From Wiki: Peppadew® is a brand of sweet piquant pepper, a patented cultivar of Capsicum baccatum, grown in the Limpopo province of South Africa. They are sweet, fruity, and pleasantly warm. Sold seeded (to reduce the heat) and lightly pickled. About 1100 Scovill units. They are sold in jars and at food store deli bars. Substitute sweet or hot cherry peppers.

REVIEW Bergama Cafe Durham NC [Closed August, 2013]

Bergama Cafe
3520 Hillsborough Road
Durham NC
(919) 383-0300‎
http://bergamacafe.com/

In a word, delish!
3.5/5 stars - $$ (to use Greg Cox 's shorthand ratings)

Recorded 12-17-09
[After dragging myself to the finish line on a very burdensome writing project last night, I was exhausted, unkempt, grizzled, and hungry. I took son Jon to Tommies for smokes and a Coke, and easily determined we were both hungry, and a Middle Eastern supper at a new neighborhood restaurant was appealing. About 8:30 we were seated. The place was empty. Sad, and so unfitting. They have wonderful food and are lovely and interesting people. He's from Chechnya  and his wife is from Turkey.}

The venue: Was a Burger King for many years on heavily traveled Hillsborough Rd near I-85 and US 15-501. Was converted to a "serious" sit down place a few years ago, and has yet to foster a place for a great restaurant, although the need is real for that part of town.

Me: Dolmas and Roasted Potatoes with vegetable gravy - Excellent $12, including sides. Glass of Sutter Home White Zin, $4.25, $20 with tax and tip.
Sides Pizza Bread Sticks/herb-seasoned EVOO - V. Good
Salad Bar One Trip - Limited but Excellent

The stuffed cabbage rolls (5 were presented) were lovely, as were the roasted potatoes. The whole was covered with a flavorsome gravy of cooked cabbage, onions, and the pan gravy. The seasonings were subtle, peppery, and aromatic. The salad bar was limited in offerings but all the ingredients were fresh and crisp. Very tasty ranch dressing. The bread sticks were baked from pizza dough, and so were nicely chewy. A plate of flavored oil on the side for dipping was provided. More bread was offered later in the meal. Service was friendly and attentive (we were initially the only diners) although our waitress seemed new and knew little about the menu.

Wine list (on a Corona placard!) is brief and laughable with the odd surprise. Greek vin ordnaire at $8/glass. "Straight from Greece" it says. Where else for Greek wine?

Jon: Gyro platter. Very attractively sliced and folded roast meat, arranged on a bed of grilled pitas. $10.95; $16.00 with tax and tip. Sides: Bread sticks, salad bar, rice pilaf,  steamed vegetable medley - Jon pronounced it all excellent. He drank ice water. A Best Buy.
 
This place needs some changes to succeed. It would be a shame if tasty ethnic fare doesn't succeed. Bergama needs menu design advice; a better web presence; a better street impact to attract diners from heavy traffic on street. Better wine list. Ethnic clarity of offerings. Pizza? Italian? Greek? Turkish? "Middle Eastern". Menu needs to educate better.

Home Fries

Recorded 2-10-07

2 lbs Russet potatoes, whole
2 tsp salt
1/4 medium onion, blossom-cut into thin pieces
1/8 cup low-fat margarine
1/8 cup canola oil
onion powder, paprika, salt, pepper as seasonings

Put the potatoes in a pot, cover with water, add salt, cover and bring to a boil. Reduce heat to a slow boil for 15 minutes. Test with a sharp knife. Potatoes should be part-cooked. Turn off heat and let stand covered 20 minutes. This lets the heat penetrate evenly. Pour off hot water and shock with a few changes of cold water until not too hot to handle. Slip off skins under running cold water, dry, cut in half lengthwise and then crosswise into 1/2 inch slices. Heat fat in a skillet over medium-high heat and add potatoes and onions, and seasonings to taste. Turn every few minutes, taking care not to burn them. They should brown and crisp. Fry about 15 minutes total.

Yields four generous servings. Loaded with calories! Goes well with poached eggs (see recipe).

Perfectly Poached Eggs

Recorded February 2, 2007. Adapted from Julia Child's first TV series on PBS. A family favorite and SIGNATURE DISH.

12 inch non-stick saucepan with 1 1/2 inches water
1 oz white vinegar
2 eggs, at room temperature (freshest possible, USDA grade AA if available)
English muffin split, toasted, and buttered [Thomas™ is best]

Add the vinegar to the water and over medium heat bring to a fast simmer. Crack an egg carefully into a small bowl with a flat edge. Lower the edge the bowl under the water and gently tip the egg into the hot water. Repeat for the other egg. Let them both sit undisturbed in the hot water until the whites begin to set up. Gently loosen with a spatula so they are floating. Spoon hot water over the eggs to help them cook on top. After the whites are set and the yolks are beginning to thicken (about 3 minutes), lift each egg out with a slotted spoon. Blot bottom and top with a clean towel. Put a muffin (or biscuit) half on top of the egg and holding it in place with the free hand, invert and place on the serving plate. Season with salt and freshly ground pepper. Serves one. May be doubled but don't overcrowd pan. Goes well with a side of home fries.

Eggs Benedetto

Prepared and recorded December 18, 2009. Substitutes prosciutto de Parma for Canadian bacon, and uses a commercial, but authentic, Hollandaise.

Eggs Benedetto with a side of Hash Browns

2 Perfectly Poached Eggs
English muffin, split and well toasted
butter, softened
prepared Hollandaise sauce (Trader Joe™)
1 thin slice prosciutto

Start the muffin toasting and the water boiling. Prepare two poached eggs. Warm the prosciutto in small skillet in a little water to rinse out some salt. Assemble stacks when eggs are done: muffin, lightly buttered; then a small pile of prosciutto; then an egg; top with a generous covering of Hollandaise gently warmed in the microwave.

Brandy Alexander

Recorded December 18, 2009. Made according to the recipe of Merry's mother. First experienced circa 1961 in their living room in Pleasant Ridge, MI, as an annual yuletide wassail.

150 ml (about 5-1/3 oz) each:
cheap but decent domestic brandy (e.g., E&J™, Christian Brothers™)
creme de Cocoa (cheap is fine)
half and half (fresh and sweet)

Gently mix the liquids together in a one-pint bottle and chill before serving or shake with ice to dilute alcohol content and reduce the sweetness. Yields 4 4-ounce servings. Caution: These are not chocolate milk!

Braised Cabbage

Recorded 1-03-07 (at long last)

1 small head of green or red cabbage (about 2-1/2 lbs),
  quartered, cored, and cut into 1 inch pieces
1/3 cup low-fat soft margarine
salt, pepper, paprika

Put cabbage in a large skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain well in a colander. Return to pan over medium-low heat, add margarine and seasonings to taste. Mix and braise uncovered slowly about 12 to 14 minutes until tender, turning occasionally.

Good as a side to many dishes. Can be added to vegetable soups or used in veggie burritos or added to buttered egg noodles.

Serves 6

Ben's Guacamole

Recorded January 28, 2006. This should be made in a molcajete, a large Mexican mortar and pestle, rough hewn from basalt. Other tools, such as Thai products carved from granite may be suitable but a smooth surface will not work. Buy a molcajete at most any tienda Mexicana that sells groceries. It can be used to make a wide range of salsas and marinades. About $15, or more for a fancy one. Hand-carved lava and last a lifetime — what a value! An alternative approach is described here.

2 ripe Haas avocados
2 cloves garlic
2 jalepeno peppers, seeded and coarsely chopped
1 T whole cumin seed
1 fistful cilantro
juice of 1 lime
1 small red onion finely chopped
2 Roma tomatoes, seeded, chopped and drained
salt to taste

Start with tomatoes to give them time to drain.  Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately squeeze lime juice over, stir to coat. Add cumin to molcajete and grind completely.  Repeat with jalepeno, cilantro and garlic in that order (makes it easier). Now add avocado one half at a time.  Mash them completely. As the bowl fills it will become harder to mash effectively. This is OK; it will give the guacamole a more "homemade" texture. If you are making this recipe with more than 2-3 avocados, simply transfer to a bowl and mash the next avocados. Season with salt and residual lime juice to taste. Add the onions and tomatoes. Make sure to get as much juice out of the tomatoes as possible, as it will turn the mixture brown. You can serve right away, but it is better if you give it an hour to meld. Cover with plastic wrap so that there is no air between the dip and the wrap. Serve with chips and limes. Serves 2-6.

Easy Microwave Rice

Recorded 11-23-09

1 cup long-grain rice
1-2/3 cup water
1/2 t salt

Combine ingredients in a deep microwavable container (I use a large margarine tub). Cover loosely (I use an oversize plastic top.) Microwave on the 'Rice' setting of your microwave, or program yours for 6 minutes on high, and 12 minutes on 20 percent power (assuming a 1450 watt oven). Uncover carefully (live steam!) and fluff with a fork before serving. Yields a product similar to a rice cooker but works nicely for small quantities.

Serves 3 to 4.

Quick Apple Compote

Prepared and recorded November 23, 2009. Does nicely as a fruit course for breakfast or brunch.

1 medium apple, peeled, cored and sliced in thin wedges
about 1/2 t sugar
1/4 t ground cinnamon
1/4 c apple cider
1/4 t tapioca or corn starch
1 T cream (optional)

Place apples in a glass bowl. Add the other ingredients, and mix well, to disperse the starch and flavorings. Cover with plastic foil, and microwave on high for two minutes. Vent the steam carefully, and turn gently to mix. Microwave uncovered another 1 to 2 minutes, until apples are cooked tender-crisp. Serve warm, topped with cream or half-and-half. Serves 2.

RAVE
Honeycrisp™ apples are fantastic. Named the state fruit of Minnesota in 2006. Sweet, tangy, fruity, crisp, complex, versatile. I just tried them. Should have done sooner! (Fuji, don't worry, I still love you too. And Cortland, where Laura raised her kids.)

NOTE
Zeigler's Cider is excellent. Made in Lansdale, Pennsylania. Always fresh and distinctively applish. Can vary in sweetness during the season.

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