Thursday, October 20, 2016
Soft Molasses Cookies
Recipe submitted by Graham Gaimari
Original recipe by Betty Crocker
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar
Heat oven to 325 degrees.
In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded tablespoonfuls to 2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared side up, about 2 inches apart.
Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
Wednesday, October 5, 2016
Pasta with Sausage Ragu
Original recipe by Cook's Country
1/2 fennel bulb, stalks discarded, bulb cored and chopped coarse
1/2 onion, chopped coarse
1 tablespoon fennel seeds
1 (28 ounce) can whole peeled tomatoes
2 pounds sweet or hot spicy Italian sausage, casings removed
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1 1/2 teaspoon dried oregano
3/4 cup red wine
1 pound pappardelle or tagliatelle
Grated Parmesan cheese
Pulse fennel, onion and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl. Pulse sausage in now-empty processor until fiely chopped, about 10 pulses, scraping down sides of bowl as needed.
Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.
Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Add 3 cups sauce and 1/2 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 1 month.)