Italian Stew

Recently we helped very dear friends of ours move into a new home.  During the move, one of the neighbors presented a beautiful dinner of this dish, along with a nice crusty ciabatta.  Serve this unique dish with a tossed salad and a glass of red wine.  This is my version of Italian Stew.  I hope you will try it.

Ingredients:

Parmesan or Romano cheese, grated
2 - 28 oz. cans stewed tomatoes
2 - 15½ oz. cannellini beans, drained
2 c. potatoes, peeled and diced
2 small zucchinis, diced with skin on
½ c. carrots, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 c. reduced-sodium chicken stock
4 sweet Italian sausages (or 1 lb. bulk sausage)
1 T. dried oregano
1 T. dried basil
½ glass dry red wine
3 to 4 T. extra virgin olive oil
salt and pepper
2 c. cooked ditalini

Bring a pot of water to a boil.  Prick casings of sausages (if using links) with a fork, then add to boiling water to remove the grease.  Let boil for 5 minutes.

 Remove from water, drain, and allow to cool.  Remove casings when cool, and cut into bite-sized pieces.

 

In a medium saucepan, bring one quart of water to a boil.  Add one cup of ditalini and cook until tender.  Remove from heat; drain, and rinse in cold water.

  

In a large dutch oven, add 3 to 4 T. olive oil.  Heat to medium-high and add potatoes, carrots, onions, and garlic.  Sauté for 8 to 10 minutes.

 

Add tomatoes, chicken stock, zucchini, basil, oregano, salt, and pepper to the dutch oven.

Add sliced sausages and red wine.  Cover and simmer for one hour.

Drain beans and rinse in cold water.

 

Remove lid from pot.  Add ditalini and beans.  Heat thoroughly and cook until stew thickens (approximately 30 minutes).

Serve in bowls, and top with grated cheese.

The Swedish Chef's Shepherd's Pie

There are several interpretations of shepherd's pie.  I love the taste of lamb, but some people don't.  In this demonstration I will be using ground lamb.  If that is not to your taste, feel free to substitute ground beef for the lamb.


Ingredients:

2 lbs. ground lamb (or beef)
4 c. mashed potatoes (for time-savings, you can use left-overs or instant*)
1 c. chopped onion
10 3/4 oz. can tomato soup (undiluted)
2-14½ oz. cans cut green beans, drained
salt and pepper
1 t. marjoram
1 t. thyme
2 c. shredded sharp cheddar cheese
¼ c. dry red wine
pinch of cinnamon
*if using instant potatoes, prepare according to package directions

Brown meat and onion.  Drain any grease.

 

In a large bowl, combine meat and onion, salt, pepper, spices, wine, and tomato soup.

Coat a shallow baking dish with non-stick spray.

Add meat mixture and spread evenly on bottom of dish.

Spread drained green beans over the top of the meat layer.

Spread mashed potatoes over the beans.  Score with a blunt table knife.

Top potatoes with cheddar cheese.

Bake uncovered on a 375º oven for 35-40 minutes or until cheese is bubbly and lightly browned.  Serve with a tossed salad.

Yields approximately six servings.

Phyllis' Rhubarb-Pineapple Pie

I would like to dedicate this week's recipe in memory of a dear friend.  I learned earlier this week of her passing.  I had the honor of knowing this lady for many years.  We both shared a passion for cooking and we exchanged many delicious recipes as well as a friendship over those years.  She will be greatly missed by many but her legacy will live on through her wonderful recipes.

NOTE: Prepared refrigerated pie crust may be used in place of homemade.

Crust recipe (for a two-crusted pie):

3 c. all purpose flour
1½ tsp. salt
1 c. Crisco or lard
9-10 T. ice water (depending on the humidity of the day, you may add more or less water)

 In a bowl, add flour, salt, and shortening.  Using a pastry mixer, cut shortening into flour until until it resembles small peas.

Slowly add ice water until the pastry forms a ball.  Place in plastic wrap and put in refrigerator to chill.

Pineapple-Rhubarb mixture:

4 c. rhubarb, cut into medium dice
1 c. sugar
1 egg, beaten
5 T. flour
20 oz. can crushed pineapple, drained (1½ c.)

 
Roll out bottom crust*.  Place in pie plate, and trim edges allowing one inch of pastry to hang over the edge.

 In a medium-sized bowl, add rhubarb, sugar, flour, egg, and crushed pineapple.  Mix thoroughly.

Add fruit mixture to bottom crust.  Dot with butter and set aside.

Roll out top crust and place on top of filled pie shell.   Trim top crust.

Begin to roll bottom and top layers of pastry inward.  Crimp edges to keep juices from leaking out.  Place on a foil-lined baking sheet, in case it boils over.  Using a knife, cut thin holes in top of pie.

Preheat oven to 425º.  Place pie in oven and bake for 10 minutes.  Reduce oven temperature to 350º and bake for an additional 35 minutes, or until crust is golden brown.

*When rolling out the crust, I use plastic wrap and wax paper, to avoid using flour, which would make the crust tougher.