Nothing says home...like the wonderful aroma of food coming from your kitchen. It says to everyone...you are so very welcome to be here.Cooking good...homemade food...also means you care about your yourself... and your family...and friends.
Sunday Suppers is a meal that everyone will look so forward to each week...so make it a special celebration by using your best dishes...silverware and glasses...and add fresh flowers or small vases of herbs to decorate your table with.
Include each family or friend member that is sharing your Sunday Supper with...to share what is going on with them...including their hopes and dreams...and it goes without saying...start your meal with a prayer or a gratitude blessing...for all you have...and being able to spend this time together.
I do not know anyone who doesn't love pasta...or a tasty pasta sauce. It seems to be a universal food...as well as a comfort food...and is my recipe for this Sunday Supper...as well as another apple dessert...as apples are in season this month.
"Because nothing says love...like something homemade."
BEEF MARENGO
Serves 4-6
This recipe calls for veal...but as veal can be expensive...I substitute beef stew meat instead...which is kinder to your budget. It tastes just as good as you will see. You can double or triple this recipe easily.
3 pounds beef stew meat...cut into 2 inch pieces
1/4 cup all purpose flour
salt and freshly ground pepper
7 tablespoons olive oil
1 yellow onion
2 cloves garlic...minced
1 1/2 cups white wine
1 1/4 cups canned crushed tomatoes with juice
1 /2 teaspoon dried basil
1/2 teaspoon dried thyme
1 wide piece of orange zest...(orange zest is a piece of orange peel)
1 pound white mushrooms quartered
4 tablespoons finely chopped fresh flat-leaf parsley ( Italian)
3/4 pound wide egg noodles...cooked according to package directions
Preheat your oven to 325 degrees. Pat the beef stew meat dry. Put the flour in a large zippered plastic bag and season with salt and pepper. Shake to mix well. Place the beef stew meat in the bag and shake until evenly coated.
In a large Dutch oven over medium-high heat...heat 4 tablespoons of the olive oil.Add the stew meat to the pot...and cook until evenly browned on all sides...about 4 to 5 minutes. Transfer the meat to a bowl. Add 2 more tablespoons of the olive oil to the pot and heat over medium-high heat. Add the onion and saute until lightly browned and softened...about 5 minutes. Add the garlic and cook for about 30 seconds. Add the wine and deglaze the pot...being sure to scrape up any browned bits. Add the tomatoes with their juice...basil...thyme...orange zest...and salt and pepper to taste and bring to a simmer. Return the stew meat to the pot...and stir to combine.
Cover the pot...place in the oven and cook until the meat is tender when pierced with a fork...about 1 1/2 hours.
Toward the end of cooking...cook the mushrooms...in a frying pan over medium-high heat...with the remaining olive oil...for about 3-4 minutes or until softened. Season with salt and pepper.
Start cooking your wide egg noodles...according to package directions.
Take the Beef Marengo out of the oven...uncover and discard the orange zest. Place on top of the stove...and on medium-low heat bring to a boil...until it is slightly thickened. Add the mushrooms...and 2 tablespoons of the parsley. Taste and adjust the seasonings. Drain the egg noodles...getting ready to serve. To serve...spoon the Beef Marengo over the egg noodles...garnish with more parsley. Serve with a nice green salad and garlic bread or rolls if you wish.
EASY APPLE CRUMBLE
Serves 8
Who does not love an apple dessert? Talk about a comfort dessert! This is cooked in a cast iron skillet...a basic cooking pan in my house...and is cooked in the oven just like the main course...very easy and ever so good.
12 cups sliced Gala apples ( about 6 apples)
1 1/2 cups granulated sugar...divided
2 tablespoons fresh lemon juice
1 1/4 cup gingersnap cookies
1/3 cup old-fashioned oats
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
5 tablespoons unsalted butter softened
1/2 cup walnuts chopped
1/4 cup cornstarch
1 1/2 teaspoon ground cinnamon
Vanilla ice cream
Preheat the oven to 375 degrees. Using butter or olive oil...grease a cast iron skillet or baking pan. In a large bowl...stir together apples...1 cup sugar...and lemon juice. Set aside.
In a food processor pulse the cookies until finely ground. In a medium bowl...stir together 1/2 cup cookie crumbs...oats...brown sugar...flour...and the salt. Stir in the softened butter and walnuts until mixture is crumbly. Set aside.
Strain apple mixture...discarding excess liquid. Stir in cornstarch...cinnamon and remaining 1/2 cup granulated sugar. Pour into prepared pan...and top with cookie mixture.
Bake until fruit is hot and the top is golden brown...about 40 to 50 minutes. Serve with Vanilla ice cream.
Happy Sunday,
Victoria
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