MC's Veal, Pork & Porcini Bolognese Sauca

Ingredients:
6 T extra virgin olive oil
1/2 cup chopped onions
1 T chopped garlic
1 teaspoon chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
sea salt and freshly ground black pepper
2 T dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved
2 T porcini juice, reserved from above
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 T finely chopped parsley leaves
1/3 cup grated Parmesan

Preparing the Bolognese sauce:
In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.

Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.

Serves 4

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MC's Marinara Sauce

Ingredients:
2 T extra virgin olive oil
1/2 cup minced onion
1 T chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
pinch of baking soda or sugar, if needed

Preparing the marinara sauce:
Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

Makes 4 cups

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Chocolate Risotto Pudding

Ingredients:
6 cups milk
1 cup sugar
2 vanilla beans, split lengthwise
4 T butter, divided
2 cups Arborio rice
1/4 pound chopped bittersweet chocolate
2 T chopped hazelnuts
small piece white chocolate, to shave for garnish

Preparing the chocolate risotto pudding:
Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.

Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

Serves 4

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Rice Pudding

Ingredients:
1 quart milk
1/2 cup plus 2 T uncooked long grain white rice
pinch of salt
1/2 cup plus 1 T sugar
2 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/4 cup raisins
1/2 cup heavy cream
2 T dark rum

Preparing the rice pudding:
In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. fCook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled.

Serves 6

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BF's Beignets with Blackberry Jam

Ingredients:
1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110 degrees F
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all purpose flour, divided
2 T unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
confectioners' sugar

blackberry jam

* * * * * *

Ingredients for blackberry jam:
1 quart fresh ripe blackberries, hulled
1/2 cup superfine sugar
2 T fresh lemon juice

Preparing the blackberry jam:
Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.

* * * * * *

Preparing the beignets:
Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.

Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.

Serves 4

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BF's Beignets with Blackberry Jam

Ingredients:
1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110 degrees F
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all purpose flour, divided
2 T unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
confectioners' sugar

blackberry jam

* * * * * *

Ingredients for blackberry jam:
1 quart fresh ripe blackberries, hulled
1/2 cup superfine sugar
2 T fresh lemon juice

Preparing the blackberry jam:
Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.

* * * * * *

Preparing the beignets:
Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.

Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.

Serves 4

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Beignets

Ingredients:
1 package active dry yeast
1/2 cup granulated sugar
2 T vegetable shortening
1 1/4 cups warm milk (110 degrees)
1 egg, beaten
4 1/2 cups all purpose flour
pinch of salt
oil for frying
powdered sugar for dusting

Preparing the beignets:
In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.

Preheat the vegetable oil a deep fat fryer to 360 degrees F.

Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve.

Makes 20 beignets

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Zeppole with Orange Sugar & Chocolate Sauce

Ingredients for zeppole:
1 stick butter
1/4 teaspoon salt
1/4 cup sugar
1/2 cup water
1 cup all purpose flour
4 eggs
1 T orange zest
vegetable oil, for frying

* * * * *

Ingredients for orange sugar:
1 T orange zest
1/2 cup sugar

* * * * *

Ingredients for chocolate sauce:
3/4 cup cream
1 cup (8 ounces) bittersweet chocolate chips

Preparing the orange sugar:
Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set
aside.

* * * * * *

Preparing the chocolate sauce:
Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the chocolate sauce into a dipping dish. Serve the zeppole alongside the chocolate sauce for dipping.

* * * * * *

Preparing the zeppole:
In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the orange sugar. Roll to coat in the sugar. Continue frying the remaining dough.

Serves 4

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Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 T vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. fUsing a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

Makes about 18 sopapillas

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Mario's Chocolate Fritters [Cuscinetti di Teramo]

Ingredients:
1 cup all purpose flour
pinch of salt
2 1/2 T sugar
1 lemon, zested
1/4 cup extra virgin olive oil, plus 2 cups extra virgin olive oil, for frying
2 T sweet white wine
1/2 cup bittersweet chocolate, chopped medium fine
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup apricot jam
1 egg, lightly beaten
honey, for brushing the fritters

Preparing the chocolate fritters:
Place the flour on a clean work surface and add the salt, sugar, lemon zest, oil, and enough wine to make a firm but tender dough. Knead for 5 minutes, then wrap the dough in plastic and let it rest 30 minutes.

In the meantime, make the filling by combining the chocolate, nuts, and jam and mix with a spoon. Set aside, covered.

Roll the dough out to 1/4-inch thickness and, using a 3-inch cookie cutter, cut out as many circles as possible. Place a dab of filling on each circle of dough, moisten the edges with a bit of beaten egg, and fold each round in half, pressing them shut with finger pressure or a fork.

In a tall-sided pot, heat the oil to 350 degrees F and fry the until they are deep golden brown. Remove with a slotted spoon and drain on paper towels. Brush each fritter with honey and serve hot or cold.

Serves 6 to 8

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