13
Hearty Bolognese Sauce
Makes about 7 cups
INGREDIENTS
6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched,
peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,
1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock
METHOD
1
In large stock pot, heat 3 tablespoons of olive oil. Add ground
beef and sauté until browned, breaking up the large chunks of
meat as they cook. Season with salt and pepper. Add shallots
and garlic, continue cooking for about 3 more minutes or until
shallots are soft.
2
Add red wine and deglaze pan, reduce until almost all liquid has
been absorbed.
3
Add chopped tomatoes, tomato paste, sugar and bouquet garni.
Bring mixture to a boil. Cover and reduce heat. Simmer for about
45 minutes, stirring frequently.
4
Meanwhile, in a small skillet, heat remaining 3 tablespoons olive
oil. Add onion, carrot and celery. Sauté for about 4 minutes or
until onion is translucent.
5
Add sautéed vegetables along with chicken stock to meat sauce
and simmer for another 30 minutes until meat sauce is rich and
thickened. Season to taste, if necessary.
NOTE:
Beef bolognese sauce can be made ahead and refrigerated
in a covered container for 2 to 3 days in refrigerator or frozen for up
to 3 months.
14
Strawberry Shortcake
Serves 6 - 8
INGREDIENTS
Shortcake:
2 3/4 cups pastry
or cake flour
1/4 cup sugar plus additional
to sprinkle on top
1 tablespoon plus
1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter,
cut into 2 tablespoon-pieces
1 cup heavy cream
plus additional to brush on top
METHOD
1
Prepare the shortcake: Preheat the oven to 375°. Line a baking tray
with parchment paper.
2
In food processor fitted with the multipurpose blade, combine the
flour, 1/4 cup sugar, baking powder, and salt with a few pulses. Add
the chilled butter and process just until combined. With the motor
running, pour the cream through the feed tube, stopping just before
the dough forms a ball.
3
Turn out the dough onto a lightly floured surface and gently knead,
forming a smooth ball. Do not overwork. Roll out the dough to a
round 3/4 inch thick. Using a 3-inch cookie cutter, cut out 8 circles.
(Knead the scraps together and reroll as required.)
4
Arrange the 8 circles on the prepared baking tray, brush the tops
with cream and sprinkle lightly with sugar. Bake 30-35 minutes, or
until the cakes are golden and firm to the touch. Cool on a wire rack.
5
Meanwhile, rinse and drain the strawberries. Cut each berry into
thick slices and toss with the sugar in a large mixing bowl. Add the
lemon juice, kirsch, and orange zest, and gently mix. Set aside.
6
When ready to serve, split each shortcake in half and warm slightly.
PRESENTATION
For each serving, place the bottom half of the shortcake on a
dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a
scant cup of strawberries over and around the ice cream, and top with
the remaining half of the cake. Add a dollop of sweetened whipped
cream on the side of the plate and serve immediately.
Filling:
2 pints fresh strawberries,
stemmed
2 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons kirsch
1/2 teaspoon orange zest
Vanilla ice cream
1/2 cup sweetened
whipped cream
