I am really excited to be guest posting at Amuse Your Bouche today with these delicious Greek Stuffed Tomatoes with Quinoa and Black Lentils. A recipe that I developed just for Becca and one that we all loved so much.
Becca is off after getting married and now on her honeymoon. What a truly exciting time!! She is basking away on the shores of Cancun Mexico and I wish her the best vacation ever!!! Have a little cocktail with an umbrella in it for me Becca!!
Amuse Your Bouche is one of my very favorite vegetarian sites. Her dishes, one after another, are creative and scrumptious looking with her huge talent for exceptional photography. Come by to see my recipe but stay awhile to check out everything else. You will love it!!
I almost always make a meatless sauce for spaghetti or a clam linguini, never do I make a bolognese sauce, so this was a real treat for myself and my family. I had a hankering for it so decided to make a really good one. I found a recipe from Williams-Sonoma and it looked really good. I tweaked it only slightly and let it cook for hours to develop the flavors in our slow cooker.
What a fantastic sauce, Ken was so excited!!
I have recently started using whole San Marzano tomatoes, they were actually on sale at my local grocery store and were one third less than the usual ones I use. The ones I used also were in a puree. I loved the flavor that they give a recipe and I now have a new favorite tomato!!
This recipe takes a little bit of prep time in the beginning but the browning of all the meats and vegetables adds to the deep of flavor!! ENJOY!!
A rich and delicious bolognese made in your crock pot!!
1 Tbsp. olive oil
1¼ lb. ground beef
1¼ lb. ground pork
Salt and pepper to taste
4 oz. pancetta, cut into ¼" dice
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced or equivalent in garlic paste
⅓ cup tomato paste
1 cup dry red wine
1 cup milk
2-28 oz. cans whole San Marzano tomatoes in puree
2 Tbsp. Italian herb paste
2 bay leaves
1 Parmigiano Reggiano rind
1 lb. spaghetti
Grated Parmigiano Reggiano for serving
In a large saute pan brown the pork and beef and then add it to a large crock pot bowl, drain off the fat in the pan. Brown the pancetta and add to the beef/pork mixture. Drain off the fat. Add 1 Tbsp. of olive oil. Saute the onion, carrots and celery until softened. Season with salt and pepper. Add the garlic and cook for 1 min. Make an open area in the middle of the pan and add the tomato paste, cook for 2 min. Add the wine and reduce to make a thick gravy. Add this mixture now to the crock pot.
Add the milk, tomatoes, herb paste, bay leaf, and Parmesan rind. Stir well into the beef mixture and break up some of the tomatoes. Season with salt and pepper.
Cook on high for about 3½ hours. Stirring once or twice, make sure it doesn't burn to the sides. Discard the bay leaves and Parmesan rind. Adjust seasonings.
Cook spaghetti according to package directions and serve with the bolognese sauce and grated Parmesan. Serve immediately.
I have an awesome cookbook for you today!! A real treat!! The Fondue Bible, an entire fondue cookbook, from cheese to chocolate and everything in between. Fondue is a party onto itself, I love the sharing, gabbing, dipping, cooking my way through a meal. It is a relaxed and enjoyable meal even for the hostess.
We actually have made this recipe twice it was so good!! Emmentaler and Gruyere cheese together with roasted garlic, it is a sure win of a fondue. It has all the flavors of a classic cheese fondue with the added wonderful flavor of roasted garlic. This fondue is my favorite!!
The cookbook has 200 best recipes!! Ones like Morocan Meatball Fondue, Curry Chicken Broth, Teriyaki Beef Fondue or Lemon Honey Dill Scallops Fondue. Then you move into desserts like Black and White Chocolate, Carmel or Raspberry Fondue.
ILANA SIMON is the author and a respected and accomplished food writer and editor. She is also the author of 125 Best Fondue Recipes. 125 Best indoor Grill Recipes and 125 Best Ground Meat Recipes. Ilana lives in Winnipeg, Manitoba. She loves to host fondue parties all year long!!!
The one recommendation I have for this recipe is to double it. You will want lots of this yummy fondue to share with family or friends. Doubling it serves four in my opinion, also served with another dish or raclette.
A classic fondue with the added flavor of roasted garlic!!
6 oz Emmentaler cheese, grated 175 g
6 oz Gruyère cheese, grated 175 g
2 tbsp kirsch (dry cherry schnapps) 25 mL
1 tbsp cornstarch 15 mL
1 cup dry white wine, divided 250 mL
1⁄2 tsp ground nutmeg 2 mL
2 roasted garlic cloves, minced
In a bowl, combine Emmentaler and Gruyère. Set aside.
In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
In a large saucepan over medium heat, bring 3⁄4 cup
(175 mL) of the wine to a simmer. Reduce heat to medium-low. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg
and kirsch mixture; stir until blended and cheese is completely melted.
Stir in as much of the remaining wine as necessary to
give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.
To roast garlic: Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about
minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.
Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed.
Roast garlic as directed (see tip, above).
Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).