Interesting Recipes

[Innkeeper]

SUPER BOWL PARTY:

SOURDOUGH ITALIAN BREAD:

REQUIREMENTS:
Baking stone
Cookie sheet
Regenerable sourdough starter

INGREDIENTS:
1 tsp Honey
1¼ C Water (nuked 1¼ min)
1 tbl Yeast
1 C Starter
1 tbl Salt
4 - 5 C Flour
Yellow corn meal
Egg white with 1 tbl water

Day before regenerate starter with ¾ cup each water and flour. Next day, pour off one cup starter for bread and store the rest in refrigerator. Proof yeast in honey and warm water. Add starter, and two cups of flour. Beat at low speed for two minutes or 100 strokes by hand. Add the next cup of flour with the tablespoon of salt, and then two more cups flour. Knead with dough hook for seven minutes or by hand until smooth. Finish on floured board. Place baking stone in oven and preheat oven to 450º. Divide dough in half. Grease cookie sheet, and flour with corn meal. Form dough into two long loaves and place on cookie sheet at least four inches apart. Let rise till double. With razor blade make four diagonal cuts on top of each loaf. Bake on top of stone at 450º for 25 minutes. Remove from cookie sheet and brush with egg white wash. Return loaves to oven directly on top of stone for five more minutes. Cool on racks.

ITALIAN TOMATO SAUCE:

2 tbl Olive oil
1 lg Vidallia type onion chopped
1 clove (½ tsp) Garlic minced
1 tbl Parsley chopped
1 1 lb 12oz can Muir Glen Organic Crushed Tomatoes with Basil
1 6oz can Muir Glen Organic Tomato Paste
½ cup Red wine
1 tsp Lawry seasoned salt/no-salt
1/2 tsp Black pepper
1/2 tsp Sugar or pkt of Stevia or other substitute
1/4 tsp Granulated garlic (garlic powder)
1 Bay leaf
1/2 tsp Dried (1/2 tbl fresh) thyme
1 tsp Dried (1 tbl fresh) basil

Nuke onion in oil. Put in Dutch Oven (large saucepan) with all other ingredients. Bring to boil stirring, reduce to simmer, and simmer 30 minutes, stirring regularly.

MEATBALL SANDWICHES:

Meatballs:

3/4 lb Ground veal
3/4 lb Ground pork
1/2 lb Ground beef
1 C Fresh soft bread crumbs
3/4 C Beef stock or bullion
1/2 C Chopped Italian broad leaf parsley
1 tsp Minced garlic
1 tsp Salt
3/4 tsp Black pepper
1/4 tsp Granulated garlic (garlic powder)
2 Eggs

Soak the bread crumbs in the stock and add everything else. Mix together well with hands in large bowl, cover with wax paper, and refrigerate at least an hour. Form into 20 meat balls. Brown them ten at a time in a ten inch skillet with a tablespoon of olive oil for each batch. Add to tomato sauce and simmer in sauce thirty additional minutes. Serve with pasta or in sandwiches.

Italian Tomato Sauce: See above.

Sandwiches:

Meatballs in sauce
High quality baguette
Pecorino Romano freshly grated

When meatballs are done, transfer them and their sauce to a crock pot, and keep warm until ready to serve. Warm up bread on a rack in a 200 degree oven. Cut into desired serving sizes, fill with as many meatballs as appropriate with accompanying sauce, and top with cheese. Serve with:

Ommegang Hennepin (6 mos aged) and/or
Salice Salentino