Rigatoni with Beef & Sausage Ragù

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Rigatoni with Beef & Sausage Ragù

I don’t know about where you guys are, but there was a hint of fall in the air here this weekend. We turned off the air-conditioning and opened up all the windows, and I even had to don a long-sleeved shirt at the local fireman’s carnival on Friday night.

Needless to say, I was feeling something in the way of comfort food. And what better fits that bill than a big bowl of baked cheesy pasta? My girlfriend made this dish for me after we brought home our first son Andrew, over 5 years ago now. She drove all the way from Annapolis to come and make us this pasta, and share dinner with us. It quickly became a favorite in our home, and consequently my “go-to” baked pasta dish.

Ground beef and spicy Italian sausage is simmered in a rich tomato sauce, releasing all their meaty flavor into the sauce. Then at the end, a bit of heavy cream is stirred in…making it lighter in flavor, but yet richer at the same time. Layered with a bit of mozzarella cheese before baking, it’s becomes bubbly and crusty in the oven – everything that a baked pasta should be. Paired with a glass of red, a fresh green salad, and some crusty bread – it’s the perfect Sunday meal to gather your family around the table. We intend to enjoy every last day of summertime, but I’m definitely looking forward to that chill in the air being here to stay!

Rigatoni with Beef & Sausage Ragù

1 lb. rigatoni
2 Tbs. olive oil, plus more as needed
1 yellow onion, chopped
4 garlic cloves, minced
1 lb. ground beef
1 lb. bulk sausage (Jimmy Dean Hot)
1/2 cup fresh parsley,chopped
2 tsp. dried oregano
1 (28 oz.) peeled and chopped tomatoes
1 cup heavy cream
Salt and freshly ground pepper, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
1 cup grated Parmesan or aged Asiago cheese

Preheat oven to 350.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Remove from pan and drain any remaining fat. Brown the sausage in the same pan, draining fat that has rendered during browning. Return the beef to the pan with the sausage. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes.

Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper.

Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Source: adapted from Williams-Sonoma

Mango Avocado Salsa

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Mango Avocado Salsa

I love fruit-based salsas. They’re wonderfully versatile, using whatever fruits are in season and look good. And, they’re good on just about anything. On fish, on chicken, on pork, wrapped into a burrito, with tortilla chips…are you picking up what I’m putting down here?

This mango avocado variety is my hands down favorite topping for fish tacos. The sweetness from the mango, a crunch from the onion, a little bit of heat from a jalapeno, and a big dose of freshness from lots of chopped cilantro. I usually go with red onion for my salsas, but I had some gorgeous Cippolini onions from my crop share this week. They were mild and sweet, but they worked well with the salsa.

There was a slight chill in the air this morning. We still have August to look forward to, and I plan on enjoying every minute of the abundance of ripe summer fruits while they last. I hope you do too!

Mango Avocado Salsa

1 large mango, peeled and diced
1 large avocado, peeled and diced
1/2 small onion (red or sweet)
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tsp kosher salt

Combine all ingredients in a medium bowl and toss to combine.

Raspberry Plum Sorbet

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Raspberry Plum Sorbet

It’s hot. And chances are, it’s hot where you are too. I’ve been putting my little ice cream machine to work overtime the past few weeks. While homemade ice cream is fabulous, sometimes you want something a little bit lighter…like a sorbet, for instance. Made with nothing but fresh fruit and a little bit of sugar, it’s a sweet treat that’s a little more figure friendly.

I’d gotten some awesome plums at Sam’s Club a couple of weeks ago. They were kind of pricey, and I didn’t want to shell out for them – but I was so glad I did. They were the kind of plums that when you bite into them, they’re such a dark purple that they’re almost black. Honestly, some of the best I’ve had in years. So when Elly posted the recipe for this sorbet, it was a “must make” situation. The color was so beautiful and alluring. The flavor is absolutely wonderful too. Plenty of sweetness from the plums, with a tart punchy kick from the raspberries. So wonderfully refreshing! And, did I mention the color?

We’ve spent a lot of time out in the sun at the beach  and on the boat this past week. And, it’s the beginning of Pony Penning week on Chincoteague Island – pretty much a holiday for us ‘teaguers. Which means a lot more fun in the sun and boat this week. It’s comforting to know that we have so many homemade sweet treats to cool off with when we get home!

Raspberry Plum Sorbet

1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries (fresh or frozen)
1 tsp. berry vodka (optional)

Halve the plums, removing the pits. Cut each half into 4 wedges and place in a saucepan with the water. Bring to a simmer, and then cover and cook on medium-low, stirring occasionally, until plums are tender, about 8 minutes. Remove from the heat and stir in the sugar and rasperries. Allow to cool to room temperature.

Puree the mixture in a food processor or blender. Place a mesh strainer over a bowl and pour the liquid through the strainer, pushing with a wooden spoon or spatula, to get rid of the seeds. Stir in the kirsch, if using. Cover the bowl and place in the refrigerator until thoroughly chilled.

Chill the mixture thoroughly according to your ice cream manufacturer’s instructions. Store in airtight container in freezer for up to 2 weeks.

Source: The Perfect Scoop by Dave Lebovitz via Elly Says Opa!

Blueberry Pie

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Blueberry Pie

Our small town fair is at the end of this month, and I’m trying to narrow down what I’m going to enter. The past few months, I’ve been working to strengthen my “pimp hand” in the pie department – and am proud of how far I’ve come. For someone who used to pull her hair out rolling out a pie crust, now I find myself cool as a cucumber making pies – whether it’s a fruit or creme filling.

The boys and I went blueberry picking last week. I was surprised at what good pickers the boys have turned out to be. At 5, I knew Andrew would be a big help. But, I wasn’t holding out much hope for William. I figured I’d have to go through his bucket and pick out all the less-than-desirable berries. But upon further inspection, he’d only picked the ripest, bluest of berries! We made blueberry pancakes the next morning, and then a blueberry pie that night. It’s always such a treat to make things with the fruit that you’ve harvested yourself!

This pie was declared “the best pie” Jon’s ever eaten, and my cupcake guinea pig Jamie said that it tasted just like her mom’s blueberry pie – which trust me, is an honor. The addition of lemon zest and juice ads a brightness, and cuts some of the sweetness. I also like the cornstarch as a thickener. I’d tried a recipe that used ground tapioca starch in the past, but I felt like the cornstarch held up much better when cut. While a bit of juice oozed out, the pie was still perfectly stuffed with blueberry filling after cutting.

I’m pretty sure this will be an entry in our local fair this year. Without a doubt, it’s blue ribbon worthy!

Blueberry Pie

2 rolled-out rounds of basic pie dough (homemade or store-bought)
4 cups blueberries
1 Tbsp fresh lemon juice, strained
3/4 cup sugar
4 Tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp salt
1/4 tsp ground cinnamon
1 Tbsp cold unsalted butter, cut into small pieces

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3¿4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.

Source: adapted from Williams-Sonoma, via Annie’s Eats