Vegetable Ragu

This is an amazing and versatile dish. The recipe comes from my friend Yvonne who fashioned it after a dish she ate in a restaurant. I was pleasantly surprised at the slight sweetness, a perfect accompaniment to grilled or pan seared fish. This recipe makes 4 servings and could easily go with just about any protein.

2 medium shallots, diced

1 leek or 2 bunches of green onions, diced

1/2 red, yellow, or orange pepper, diced

2 cloves garlic, diced

a cup seeded and skinned tomato, diced

2 cups corn

1 cup peas, lima beans, carrots (all or one)

1 (11 oz) can mandarin oranges, chopped and liquid saved

1 cup vegetable broth

1/2 cup sherry

1 T cold butter, diced

salt and pepper, to taste

dash of sugar

1 T butter and EVOO

1. In a large skillet put the T of butter and olive oil on low heat. When butter is melted add shallots, leeks, peppers, garlic, salt, pepper, and dash of sugar. Cook on low for about 5 minutes.

2. Add the corn, oranges, tomatoes, and peas. Simmer another 5 minutes.

3. Turn up the heat to medium  to medium-high, but stir the veggies so they don’t stick and burn. When the pan is hot add the sherry. It should sizzle when you put it in the pan.

4. Add broth and reserved orange juice; cook until reduced by half. Salt and pepper to taste.

5. Take off burner and add cold butter, stirring to incorporate.

Serve and enjoy!

Grilled Beef Ragu with Penne

I had this listed on my April menu as Rigatoni with Grilled Beef and Gravy, but this really was more of a ragu than a gravy. Also, I didn’t have any rigatoni but the penne worked out perfectly.

1 lb. flatiron steak

salt and pepper

2 Tbsp. EVOO + more for drizzling

1 lb. penne

1 small onion, finely chopped

1 small rib celery, finely chopped

1 small carrot, finely chopped

3 to 4 cloves garlic, finely chopped

2 small sprigs rosemary, finely chopped (or 1 tsp. dry)

2 Tbsp. tomato paste

1 1/2 cups beef broth or stock

1/2 cup dry red wine

1/2 tsp. Worcestershire sauce

shaved or grated romano-parmesan cheese

1/2 cup chopped flat-leaf parsley (2 tsp. dried)

1. Season the steaks liberally with salt and pepper. Preheat a large cast iron skillet over high heat. Drizzle the steaks with EVOO and cook, turning once for 8 to 10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook, according to package directions, until al dente. Drain.

3. In a large skillet, heat up 2 Tbsp EVOO on med-high heat. Add onion, garlic, celery, and carrot; season with rosemary, salt and pepper. Cook until the vegetables are softened; 5 to 6 minutes. Stir in the tomato paste, make sure it’s mixed in before stirring in the beef stock, wine and Worcestershire. Lower heat and simmer.

4. Drop the sliced meat into the gravy and simmer an additional 5 to 10 minutes to allow any rare pieces to cook through. Meat will absorb the flavor and juices. Remove from heat and combine with pasta- covering the noodles.

5. Ladle servings and top with cheese and parsley.

*This recipe was adapted from Everyday with Rachael Ray