Pasta with Duck Ragu

There is nothing like a good pasta dish to warm up the cold evenings of January. I first tasted this dish in a small restaurant, in the Veneto region of Italy. You do not see it on many menus' here in the USA , which is why I had to seek a recipe. Instead of the traditional beef, pork, and veal that are used for a ragu sauce, the duck gives this dish a fuller, richer flavor. I like to use pappardelle or wide spaghetti pasta. Serve with some crusty bread and a nice full-bodied red wine.

Ingredients

3 duck breasts or 4 duck legs
1 small onion finely chopped
1 medium carrot finely chopped
1 celery stick finely chopped
2 large garlic cloves thinly sliced
½ cup red wine (preferably Italian)
½ cup chicken stock
1 stalk of fresh rosemary, leaves only chopped
1 can of chopped tomatoes
2 tbsp olive oil
salt and pepper
1lb dried pasta of your choice

Method

1. In a large saucepan heat the oil until it is smoking then add the duck and brown on all sides.
2. Remove the duck and put aside.
3. Drain off the excess fat leaving a small amount in the bottom of the pan.
4. Add the onion, carrot, celery and cook until softened.
5. Add the garlic and rosemary and cook for a minute to soften.
6. Add the wine, stock, and tomatoes and bring to a boil.
7. Once the sauce is boiling, add the duck back into the pot and bring to the boil again.
8. Once at a boil lower the heat, season with salt and pepper, cover and simmer for 1 hour.
9. After 1 hour remove the duck from the pan and allow it to cool slightly.
10. When you can handle the duck safely remove the skin and shred the meat.
11. Return the meat only to the pan and simmer for another 30 minutes
12. Cook your pasta according to its package label to be ready for the same time as the sauce.
13. Add cooked pasta to a large serving dish and pour over the sauce. I like to toss the whole thing together so as to ensure all the pasta has a rich coating.
14. Serve with freshly grated parmesan.  

Serves 4

Marvelous Moussaka

One of my all time favorite meals of the Mediterranean is Moussaka. This dish, often poorly replicated in restaurants, is rich, creamy, and full of flavor. Over the years, I have found myself searching for the ultimate recipe. I cannot say how many have disappointed me, but finally I am pleased to announce that my search is complete. I have created a truly authentic version, not too greasy, not too spicy, and encased in a wonderful golden baked crust.

I like to serve this dish hot, but not straight from the oven. This resting period allows the béchamel sauce to solidify and for the full flavors to develop. You can refrigerate left-over's, or even make this the day before you need it, and then re-heat it in a microwave ensuring that it is heated all the way through.

Ingredients
2lb eggplant (Aubergine for English cooks), cut into ¼ inch thick slices
5 tbsp olive oil
1lb ground lamb
1 garlic clove, crushed
1 large onion ,sliced
400g can of diced tomatoes
1/4  tsp ground cinnamon
1/4 tsp ground allspice
2 tbsp tomato paste (puree for English cooks)
4 floz dry white wine
Salt and pepper

For the Béchamel sauce
2oz (1/2 cup) all purpose four (plain for English cooks)
4 tbsp butter
1 pint milk
¼ tsp ground nutmeg
2oz grated parmesan
Dry breadcrumbs, store brought, for sprinkling on top

Method

1. Pre-heat oven to 400°F/200°C.
2. Rinse the eggplant under cold running water for about 5 minutes and then pat gently with paper towel to remove excess water. Brush each slice, both sides, with olive oil and place on a non-stick baking sheet in the oven. Bake for 35-40 minutes turning half way through. Remove and reduce the heat in the oven to 350°F/180°C.
3. When the eggplant is baking, heat remaining oil in a frying pan and add the onions. Cook gently for 5-10 minutes until soft but not browned. Add the garlic and fry for a further minute. Put in a bowl while you cook the lamb.
4. Fry the lamb in the pan used for the onion until browned and then add back in the onion and garlic.
5. Add the tomatoes, cinnamon, allspice, tomato paste, and wine to the pan. Season with pepper, and bring to the boil. Reduce the heat, cover with a lid, and simmer for 15-20 minutes until thick in consistency.
6. In a shallow casserole dish, spoon alternate layers of the eggplant and meat mixture, finishing with a layer of eggplant.
7. Make the béchamel by melting the butter in a small pan and stirring in the flour. Cook for 1 minute and remove from heat. Gradually blend in the milk and return to the heat. Cook for 2-3 minutes, stirring all the time, until thickened. Add the nutmeg, cheese, and season with salt and pepper.
8. Pour the béchamel over the last layer of eggplant and cover with a layer of breadcrumbs, making sure that all the sauce is covered.
9. Bake for 45 minutes until golden.
10. Leave to cool for about 15 minutes. Serve with a side salad or fresh bread.

Serves 6

BONFIRE CHILI

I love November. It brings back so many fond childhood memories, like those of Guy Fawkes Night in England. I can still remember the smell of spent gunpowder in the air and the huge blazing fire in our garden. Once a year in England, on November 5^th, we celebrate the foiling of the Gunpowder Plot of 1605. Unhappy conspirators, including the infamous Guy Fawkes, attempted to blow up the Houses of Parliament, its ministers, members, and King James 1^st.

When I was child, my brothers would build a replica Guyand go door to door, requesting a penny for him. An English tradition that has today been, to some extent, lost. The money raised would buy the fireworks. On the night, we would place the Guy at the very top of the bonfire and watch him burn.

The traditional food we used to eat was a baked potato (wrapped in foil and placed in the base of the bonfire to cook) and sausages roasted on sticks by the heat of the fire. We lit the fireworks and all enjoyed the wonderful display whilst eating.

As we grew past childhood, the night became a larger gathering of family and friends. My contribution as an adult was to cook my Chili. The fiery heat of the chili kept us warm on a cold November night.

Of course, this dish is a favorite any time of the year, but there is something special about serving it in November. I love this chili on top of a baked potato with a spoonful of sour cream and a few sprinkles of mature cheddar cheese. You can also serve it on a bed of boiled rice, topped with sour cream and cilantro.

INGREDIENTS

1- 11/2 lb ground beef

1 large onion finely chopped

2 tbsp tomato paste

2 tbsp Worcester sauce

1 beef bouillon cube

1 small bottle of beer

1 tin of diced tomatoes

2 garlic cloves crushed

½ tsp cayenne pepper

2 tsp chili powder

1 tsp ground coriander seed, dried oregano, dried thyme

1 tin of red kidney beans drained and rinsed

2 tbsp oil

Salt and pepper to taste

METHOD

1. Heat the oil in a large saucepan over a medium heat
2. Sauté the onion until soft and opaque then add the garlic and cook for one minute.
3. Add the ground beef breaking up the clumps as much as possible and cook until it has started to change from red to brown.
4. Stir in all of the other ingredients. I like to add the beer last and watch it fizz!
5. Reduce the heat to low and simmer the chili uncovered for about 2 hours stirring occasionally to avoid the mixture from sticking.
6. When the chili is ready, it should be very thick in its consistency.

Serves 4

NOTE:Do not be alarmed by the long cooking time of this chili. The liquids need to cook out and infuse the meat. Slow long cooking gives this dish its deep, flavorful taste.