Prime Rib Of Beef

Ingredients:1 Standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)

Salt and freshly ground black pepper

Prepare:
Remove roast from the refrigerator, loosely wrapped, a few hours before cooking.
Roasts should always be brought close to room temperature first, before they go in the oven. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.
Place the roast, fat side up, rib side down in a roasting pan in oven.
After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. If in doubt guess to the rare side.
Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 15 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones. Use a carving knife to slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.
Servc

Pappa al Pomodoro (Stale Bread & Tomato Soup)

This is a Tuscany style soup which instead of being served with cheese is drizzled with Olive oil.

1/2 C Extra Virgin Olive Oil
Plus 1/4c for serving
4 cloves Garlic chopped
1 Lg Sweet Onion halved and sliced vertically
1/2 of 1Lb loaf Day old crusty style Italian bread, sliced thick and torn into large bite sized pieces
2 28oz cans Tomatoes, diced
1/2 cup Fresh Basil leaves
1/2 tsp salt
pinch Red Pepper

In a large pot heat onion in oil over medium heat till tender
Add garlic and cook for 1 more minute
Add tomatoes (with liquid), salt and red pepper
Simmer loosely covered over med heat for about a half hour until tender
Add bread pieces stirring until fully incorporated (about 2-3 minutes)
tear up basil leaves and stir in, reserving a few leaves for garnish
Season to taste with salt and pepper

Serve
To serve drizzle a little Extra Virgin Olive Oil over each bowl and garnish with a basil leaf or two

If making soup ahead of time, don't add the bread until soup is hot, then add bread till incorporated.
Then serve as directed above

Pasta Marsala

This recipe is my original creation. I don't know of any other but it combines two favorite foods that go hand in hand. If you like Marsala, you'll love this dish
.
2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve. Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately

Photo by Frank Angelieri 

Grilled Pork Roast

1 pork loin roast

The Rub
1 Tbsp Coarse sea salt
1 Tsp Fresh ground black pepper
1 Tbsp Cracked coriander
1 Tbsp Garlic powder
3 Tbsp Fresh Rosemary chopped
1/4 cup Lemon Zest (grated lemon peel)
Mix all ingredients in bowl
Rub pork roast generously
Cook on Grill with indirect heat till cooked thoroughly about 30 minutes per pound
Or  Roast in oven at 375F for 25 minutes per pound
Slice and Serve

Pasta and Broccoli

Ingredients
1 LB Pasta. You can use any pasta you like. Shells seem to be the most commonly used.
1 Lb Bag Frozen Broccoli Florettes (Fresh is great but for this dish and the sake of simplicity I like frozen.)
1/2 C Olive Oil
2 cloves Garlic Chopped or if you prefer, sliced thin.

In your pasta pot cook pasta to directions on pkg.
In a saucepan cook Broccoli per directions on pkg.

Aglio Olio (Garlic and Oil)
Two minutes before pasta is to come out of the pot lightly brown garlic in a skillet.
(Do not let garlic get too brown, go for lightly golden.)

Drain pasta and Drain Broccoli
Place both in large bowl
Cover with aglio olio and toss well.
Sprinkle with some Parmesan and serve.

Chinese Spaghetti

Chinese Spaghetti

This dish is a long time family favorite and very easy to do.

 Ingredients

 1 lb Ground Beef

1 lb Ground Beef

5 pkgs Ramen Noodles (it is good that one of them is beef flavor)

1 bunch green onions chopped into quarter inch lengths

1 cup water

2 tbspn Kikoman's Soy Sauce

2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

Directions

In a large sauce pan boil some water for noodles

Brown ground beef in a 12 inch skillet

Drain

Return skillet of beef to stove

Add 1 cup of water heat on medium heat

Remove flavor packets from noodles

Empty one flavor packet to beef and water mixture and stir

Place the noodles in boiling water

(You can save the remaining flavor packets for future use)

Bring beef mixture to slight boil  

Add soy sauce stir and bring back to slight boil

Add corn starch and stir constantly till thickened

Remove from heat and stir in Green Onions

Drain noodles and place on large platter

Cover with beef mixture

Let stand 3 minutes and serve.

5 pkgs Ramen Noodles (it is good that one of them is beef flavor)

1 bunch green onions chopped into quarter inch lengths

1 cup water

2 tbspn Kikoman's Soy Sauce

2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

In a large sauce pan boil some water for noodles

Brown ground beef in a 12 inch skillet

Drain

Return skillet of beef to stove

Add 1 cup of water heat on medium heat

Remove flavor packets from noodles

Empty one flavor packet to beef and water mixture and stir

Place the noodles in boiling water

(You can save the remaining flavor packets for future use)

Bring beef mixture to slight boil  

Add soy sauce stir and bring back to slight boil

Add corn starch and stir constantly till thickened

Remove from heat and stir in Green Onions

Drain noodles and place on large platter

Cover with beef mixture

Let stand 3 minutes

Serve

This dish may be my longest standing creation and the recipe has never changed. It's simple, fast and  those who try it keep making it. I hope you and your family will enjoy it as mine does.

Pumpkin and Basil Ravioli With Tomato and Onion Salsa

Pumkin and Basil Ravioli


Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)




Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste, cover and keep refrigerated.

Make the pasta using basic pasta recipe, (Pasta from Scratch) into long sheets about six inches wide.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut ravioli with pastry wheel or knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Tomato and Onion Salsa
1/4 cup Olive Oil
1 Lg Clove Garlic (chopped)
1 cup of fresh ripe tomato cut into cubes
1/2 cup sweet onion diced
1 Tbsp chopped fresh basil
1 Tbsp capers (optional)
Lightly Brown Garlic in Olive Oil
Add onion and toss till coated with oil
Add tomato and basil, saute till warm, add capers and toss well

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Top with Salsa and serve

Pasta from Scratch

Basic Pasta Recipe

2 C All purpose flour
4 Eggs
Chilled Water

Mound flour on a work suface or in a large bowl.
Make a well in the center
Break eggs into well and whisk with fork incorporating flour as you whisk
You may need to add chilled water a few drops at a time to make a loosely massed dough
Turn dough onto a lightly floured surface, It should be soft pliable and dry to touch
Knead dough for 5 to 7 minutes or until smooth and elastic.
Cover with towel and let sit for 30 minutes

Roll out dough
Divide into 4 managable portions
Working one portion at a time. and keeping the rest covered
Flatten dough on floured surface
roll out from center toward edges till 1/4 inch thick then fold in half and roll out again
Do this 5 or six times to achieve a smooth circle of pasta then roll to about 1/8 inch thick sheet.
if pasta is to be filled keep it covered with a lightly floured dish towel and don't let it dry out.
If sheets are to be cut to lengths or shapes, leave uncovered while you work the other portions of the dough,
If using pasta maching work dough through rollers making the setting smaller till desired thickness is reached

Artie's Basic Italian Bread and Pizza Crust Recipe

6 cups all purpose flour
1/2 tsp salt
3 cups of tepid water
1 pkg Quick Rise Yeast
2 Tbspns Vegetable Oil

Mix 4 cups of flour with salt... two minutes
Dissolve yeast in 2 cups of tepid water - around 95 - 105 degrees
(if water is too hot or too cold yeast will not dissolve)

Add yeast mixture to salted flour, Knead. if using mixer use hook and mix on slow speed till consistent.
Once dough is mixed slowly add the rest of the water and flour until you have a consistent soft dough.
(if too soft add a little flour till you have what you like if too hard, add water)

Place soft dough in a large bowl with room for dough to double.
Keep loosely covered in a warm place for one hour.
Remove dough from bowl onto a well floured work surface.
Knead dough till smooth.

Cover loosely and let it proof for 1/2 hour.
Shape into bread or roll into pizza.
Bake bread @ 475 F for 20 minutes.
Pizza @ 475 F for 15 minutes

For A Crispy Pizza Crust, do not proof dough, separate into amount you will use. and place immediately in fridge. When ready to roll out dough, just remove from refrigerator and roll it out and construct your pizza.
half the recipe makes a nice thick 16 inch pizza. for thin pizza divide by four.
For bread, half the recipe makes about a one pound loaf of Crispy Italian Bread.
divide accordingly

To use refrigerated dough for bread. Remove from fridge let dough warm about a half hour then knead and let proof for another half hour. Shape into bread and bake @ 475 F for 20 minutes.
Enjoy