Martie Duncan September 21, 2022
Some of you may remember this from Food Network Star…
For one of the episodes, we had to open a pop-up restaurant for guests at New York’s South Street Seaport. My team was challenged with the Italian restaurant. We called it “Littler Italy” and we each had to contribute a dish. Our team won the challenge, which was pretty sweet considering there were Italian chefs on the other teams. The best part of the night came when one of the guests got down on one knee and asked me to marry him saying that he always had known if he found someone who could make marinara better than his Italian mama’s, he would ask her to get married. Although it was a joke, it did make me happy to know he thought this recipe was just that good.
“MARRIAGE PROPOSAL” MARINARA SAUCE
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
3 large cans (28 ounces) whole peeled tomatoes, including liquid
1 cup fresh whole basil leaves, loosely packed
1 1/2tablespoonsfresh thyme leaves (about 1/2 tablespoon dried)
1/2 cup fresh whole oregano leaves, loosely packed (about 1 tablespoon dried)
2 teaspoons kosher salt
big pinch granulated sugar (optional)
½ teaspoon black pepper
pinch cayenne pepper
splash Balsamic vinegar
DIRECTIONS:
Heat olive oil in the bottom of a large pot. Add onion and cook for 5 minutes until translucent and softened. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the remaining ingredients. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don’t have an immersion blender, you can add everything to a blender or food processor)
Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt or a pinch more sugar as necessary.
Martie Duncan February 1, 2022
Once upon a time, way back in the 70’s, I was playing at a friend’s house and her mom called us to come up to the house for a snack. She had made these chocolate cookies I had never had before… and I never forgot them. When Facebook happened, I became friends with the girl and sent her a message, asking if she had that recipe from way back when. She did… and here it is. I am sure many of you have made and eaten these cookies over the years and they always bring back a lot of memories. They sure do for me. The peanut butter is optional, and you can use smooth or chunky peanut butter. I happen to like it with chunky peanut butter.
CHOCOLATE OATMEAL PEANUT BUTTER NO BAKE COOKIES
Makes: About 2 dozen cookies depending on the size
Time: About 30 minutes- it takes a while to get to the correct temperature
Note: You need a candy thermometer for this recipe.
INGREDIENTS
2 cups granulated sugar
4 tablespoons cocoa
1 stick (1/2 cup) unsalted butter
1/2 cup whole milk
1 teaspoon vanilla
3 cups quick cooking oats
pinch salt
1/2 cup peanut butter (optional)
DIRECTIONS:
Combine sugar, cocoa, butter, and milk, in a saucepan fitted with a candy thermometer. Over medium heat, bring the mixture to a boil. Reduce the heat to medium low. Continue to boil until it reaches the soft ball stage, which is 235-245 degrees Fahrenheit.
Remove from the heat. Working quickly, add the oats, vanilla, salt, and peanut butter, if using and mix together. Do not allow it to cool. Drop by teaspoon onto parchment or wax paper. Let cool.
Note: If you do not have a candy thermometer, use the ice water test. Drop a bit of the hot mixture into ice water. If it forms a soft ball, it’s ready.
Martie Duncan February 1, 2022
Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.
GROUND BEEF AND WIDE NOODLE STROGANOFF
Makes 6-8 servings depending on portion size
Time: About 30 minutes
INGREDIENTS
1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)
1 large yellow onion, diced
2 tablespoons tomato paste
1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon paprika
3-4 cups beef broth (I use unsalted)
8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)
1/3 cup sour cream
fresh Italian parsley or chives for garnish
DIRECTIONS:
Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.
Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.
Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.
Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.
Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.
Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)
