Pappardelle with Veal Ragu

(adapted from the Chicago Tribune)

I was home a few weekends back for my best friend's wedding (hooray, Ali and Patrick!!), and Joef and I were lucky enough to enjoy a homemade meal with my parents while we were at it. My dad made something new for us - a recipe out of the Chicago Tribune newspaper. An unlikely source, admittedly - and it just goes to show that you shouldn't rule anything out, because this is fantastic. It's perfect for fall weekend evenings, when you have a little time and feel like filling your home with delicious aromas. And when it's time to eat, that's even better.

So this does have a slightly longer cooking time than most of my recipes. It's worth it, though. Joef scarfed it down both at my parents' house, and when we made it at home a week later. (So did I.) The veal makes it a little more delicate than beef (which you could use, if you wanted...ohhhh, or lamb...), but it's still very hearty. And even though it has a longer cooking time, it's mostly a prep-and-wait kind of thing - not too much to do once you've put it on the stove.

For six servings:
1/4 cup olive oil
2 carrots, finely sliced (or equivalent in baby carrots - 10 or so)
1 large onion, finely chopped
2 stalks celery, halved and finely sliced
4 cloves garlic, minced
1/2 tsp salt
Freshly ground pepper
1/4 pound pancetta, thickly sliced, and then diced
1 lb veal shoulder, cut into bite-size pieces (I actually could only find pre-chopped veal stew, which worked fine. I still cut the cubes into even smaller pieces - halved them, in most cases.)
1 cup dry red wine
1 28 oz can San Marzano whole peeled tomatoes
1 cup chicken broth
1 sprig rosemary (or equivalent dried)
1/2 tsp crushed red pepper flakes (I added another 1/2 tsp or so habanero flakes)
2 tsp balsamic vinegar
1 lb pappardelle
Freshly grated parmesan

Heat 2 tbsp of the oil over medium heat in a large Dutch oven. Add the carrots, onion, celery, and garlic, along with salt and pepper, and cook until softened. Set aside (you could also just leave it all in the pot and be fine). Add 2 more tbsp of the olive oil and add the pancetta, and cook, stirring, until it begins to brown. Add the veal and cook until browned on all sides, about 10 minutes.

Stir in the wine and cook, stirring, for about a minute before adding the reserved onions/carrots/celery/garlic, then the tomatoes, broth, rosemary, and red pepper. Season with salt and pepper and bring to a boil, crushing the whole tomatoes with a wooden spoon against the sides of the pot. Reduce the heat to low.

Simmer, stirring every now and then, for about 1 1/4 hours. Add the balsamic and taste for seasoning.

Cook your pasta and drain. When it's done, combine with the sauce and toss to coat. Serve with grated parmesan and enjoy!

Coconut-Lime Semifreddo

Man, I am behind on everything lately. Well, behind on Cucina posts, and behind on my "52 Weeks of Pancake" series on Flickr (contrary to what you might expect, not food-related).

Back when it was blazing-hot and The Bachelorette was still on (yes, I know, for shame), our friend Jessica invited the gals over for, what else, The Bachelorette - and some delicious eats. She had sangria made with rose, peaches, pears, etc.; salad with tzatziki dressing (best idea ever); slices of french bread, baked with slices of brie and topped with a sweet onion chutney; and this, coconut-lime semifreddo. Pretty damn impressive menu, right? I wanted to make everything - and so far, I've made this!

It's kind of a fascinating dish to make. I mean, it's like ice cream, but it's not. And even on that super-hot day when she made it, it hardly got melty. So it's a nice alternative to ice cream, in that season.

Her semifreddo turned out better than mine, I admit - I had a few spots where I didn't mix the condensed milk in quite enough and those spots got a tad sweet. Overall, though, it was delicious - a really yummy, different, refreshing, and impressive-looking dessert.

By the way, this makes enough for entertaining - you eat it in thin slices, and the recipe makes a bread-sized loaf. It was pretty hilarious making it for just Joef and myself.

So, here is Jessica's recipe:

1 can unsweetened coconut milk
1 can sweetened condensed milk
1 tablespoon finely-grated lime zest
1/4 teaspoon coarse salt
1 1/2 cups cold heavy cream
1/2 cup sweetened shredded coconut, toasted
1/2 ripe mango (the riper, the better)

Line a 4 1/2-by-8 1/2-inch loaf pan with parchment paper (I used aluminum foil - it works, but it's less than optimal - your semifreddo will come out crinkly). Toast coconut flakes by putting them in a frying pan over medium heat and tossing occasionally until they just start to get golden brown. Prepare a large bowl of ice water.

In a medium saucepan, combine coconut and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.

In a large bowl, using a mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into the coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut on top. freeze until firm, 6 hours (or covered up to 3 days). Let sit 20 minutes before serving (it's better this way, believe me). Invert onto serving platter. Layer mango on top. Enjoy!

Infusions: Arancello and Limecello

One of the nicest memories from our honeymoon in Italy a couple of years back is of sitting on our private roof deck in Vernazza, sipping locally-made limoncello. Fruit liqueurs and aperitifs are apparently de rigeur (my, what a lot of French words for a post about another country) in Italy - we found them everywhere, and all kinds - strawberry, lime, orange - and they were just perfect for sitting back in the late afternoon and taking everything in. They are inherently summery - sweet, best served chilled, and just...fun.

Joef is somewhat of a mixmaster...no, mixologist, that's it. He understands the ways drinks come together and is great at concoctions. He can taste a delicious mixed drink at a restaurant, then go make it from scratch at home. So, recently he decided to take a crack at making our own fruit liqueurs. He did an arancello and - something we'd never see before - limecello. They took patience - the peeling/grating of the fruit, letting it sit for weeks and checking it daily, adding sugar and letting it sit again - and the patience paid off. So delicious and fun. Now we have fruit liqueur of our very own, and can be tranported back to Vernazza - well, almost - any time we want. Here's how he did it:

ARANCELLO:
Peels from 10 oranges (with as little of the white stuff as possible)
1 liter vodka
Combine, and let sit in a cool, dry, dark place for two weeks. After two weeks, remove the orange peels, and add simple syrup:
2 cups water

15 spoonfuls of white sugar

(Combine water and sugar in a small pot over medium heat, and stir until dissolved. Reduce the mixture to about 1 1/2-3/4 cup.) Allow to cool before adding to vodka. Allow to sit for another week, then refrigerate and enjoy!

LIMECELLO:
Same instructions, but grate the peels of 10 limes.

See? We're back!