RECIPE: MARRIAGE PROPOSAL MARINARA SAUCE

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 1/2 tablespoons fresh 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.

RECIPE: MOM'S GROUND BEEF AND VEGETABLE SOUP

Growing up, I often watched my mother take what seemed to be a bunch of leftovers and bits and pieces of what was in the freezer or fridge and turn them into something delicious. This recipe was always one of my favorites and while I call it a recipe, it wasn’t actually a recipe per se. My mom was definitely one of those “pinch of this” cooks and this recipe was ever changing based on what she had to use. The reason I mention it is to let you know you can alter it and make it your own. It was certainly never the same twice when my mom made it- but it was always wonderful- especially when she made a big pan of hot cornbread to go with it.

MOM’S GROUND BEEF AND VEGETABLE SOUP

Makes a lot- 10 or so large bowls depending on serving size

Time: 1 hour or so including prep

INGREDIENTS

1/2 tablespoon olive oil

1 1/2-pounds 80/20 ground beef

1 large yellow onion, diced

4 cups unsalted beef broth

4 carrots, peeled and sliced into coins

4 ribs celery, peeled and sliced

1 14-ounce can whole tomatoes with liquid

4 large potatoes, peeled and cubed (keep in cold water until you use it)

Vegetables: Just use whatever you have. I typically add 1 cup frozen corn, 1 cup green peas, 1 cup frozen green beans, and 1 cup frozen lima beans.

1 teaspoon salt

1/2 teaspoon ground black pepper

3 bay leaves

1/2 teaspoon thyme- fresh or ground

1/2 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon granulated sugar

DIRECTIONS:

Prep all ingredients in advance. Add ground beef to the pan and brown well. Add onions and sauté until the onions are soft. Drain off excess fat.

Add 1 cup of the beef broth to the pot. Add carrots and celery and bring to a boil. Cook for 3 minutes. Add the remaining broth, potatoes, and all frozen vegetables plus all of the seasoning. Bring back to a boil. Reduce to a simmer. Skim off any foam from the top. Cook until carrots are tender, and potatoes are done, about 15 minutes. Check the seasoning and adjust to your taste.

RECIPE: POTATO LEEK SOUP

There isn’t anything much better than a bowl of warm, comforting potato soup. It warms you up from the inside out… and it is also fast, easy and filling if you are trying to feed a big crowd. Potato Leek soup is a rustic peasant recipe with origins that have been debated forever; the Irish, Welsh, and the French all claim it as their own. Regardless of its origin, once you make it at home, you’ll put it in your soup rotation all winter long.

POTATO LEEK SOUP RECIPE

Makes about 4 large bowls or 8 small ones.

Time: About 30 minutes or less

INGREDIENTS

3 leeks

5 pounds Russet potatoes

2-3 tablespoons olive oil

4+ cups low-sodium chicken broth (sub veggie for vegan)

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

Garnish: Croutons, fried leeks, crispy fried onions, or chive

DIRECTIONS:

Clean the leeks by trimming off the root and any discolored leaves, slit in half longwise, and submerge in cold water to rinse the grit from in between the leaves. Dry on paper towels. Slice into thin half circles. Set aside.

Clean, peel, and cut the potatoes into large chunks. Set aside in a bowl of cold water.

Add the olive oil to a large, heavy bottomed pot. Add the leeks and cook over medium high heat, just until soft.

Add 1 cup broth and bring to boil. Cook for 1 minute. Add the remaining broth. Drain the potatoes and add to the pot. Bring to a boil and cook for 1 minute. Reduce to a simmer. Add salt and pepper. Cover and let cook until the potatoes are soft, about 10 minutes. You don’t want to over cook the potatoes or the soup will be gummy. Just cook until fork tender.

Puree the soup with an immersion blender until smooth. Add the heavy cream.

Check the seasoning; add more salt or pepper as desired.

Garnish with croutons, chives, fried leeks or crunchy fried onions. All are delish with it.