READERS’ CHOICE BEST RECIPES OF 2008 Spaghetti sauce and meatballs and out-of-this-world shortbread were a few of our favorite things Jamie Oliver’s “Best Shortbread in the World” earned enthusiastic praise. In June, after publishing Geno Bausone’s recipe for “Old World Style Spaghetti Sauce with Meatballs,” many of you wrote to say you found Bausone’s recipe to be the best you ever tried. And in July John Sunvold’s recipe for U.S. Route 1 Pie: Florida Key Lime with Maine Blueberries, awarded the 2008 American Pie Council/Crisco National Pie Championship’s Amateur Best of Show Award, produced one of your favorite desserts. The recipes here are but a sampling of those that received rave reviews from you, the readers. In 2009, you can expect to see more quality recipes, perhaps even some of yours. Photos by Sue Ade/Morris News Service Don’t let anyone tell you that folks aren’t cooking anymore. In addition to those people who cook for the joy of it, the economic realities of 2008 have brought many others into the kitchen, some for the ﬁrst time. More than ever, you are letting me know about the recipes you’ve enjoyed most, KITCHEN what kinds of ADE recipes you’d like Sue Ade to see more of and where other culinary successes might be might be found. You are sharing cherished recipes, culinary professionals are writing cookbooks to make us better cooks, and families and friends are gathering to enjoy the fellowship connected with a home-cooked meal. April’s recipes for “Real Long Island Delicatessen Potato Salad,” shared by Long Islander Marylou Colangelo, and celebrity chef Sue Ade, a Lowcountry resident since 1985, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at [email protected] or (843) 6830375. Bausone Family Old World Style Spaghetti Sauce with Meatballs RECIPE COURTESY GENO BAUSONE, BLUFFTON, S.C. SPAGHETTI SAUCE The Best Shortbread in the World RECIPE COURTESY “COOK WITH JAMIE, MY GUIDE TO MAKING YOU A BETTER COOK,” BY JAMIE OLIVER, HYPERION BOOKS; WWW.HYPERIONBOOKS.COM 1 cup, plus 2 tablespoons unsalted butter, at room temperature, plus extra for greasing ½ cup plus 1 tablespoon superﬁne sugar,* plus extra for sprinkling 2 scant cups all-purpose ﬂour, sifted, plus extra for dusting ⅔ cup semolina or 1 scant cup cornstarch Preheat oven to 300 degrees. Butter a 9-inch square baking pan. Cream your butter and sugar together with a whisk or wooden spoon until pale, light and ﬂuffy. Add the ﬂour and semolina or cornstarch. Mix very lightly with a wooden spoon and then your hands until you have smooth dough. Transfer your dough to a ﬂoured surface and roll it out until it’s an even 1-inch thick all over.* Press the rolled-out dough into your pan, poking it into the corners with your ﬁngers — don’t worry about it having to look perfect. Prick the dough all over with a fork, then pop it in the preheated oven for 50 minutes until lightly golden. When it’s still warm, sprinkle with a generous dusting of sugar. Allow the shortbread to cool slightly, then cut into 12 chunky ﬁnger-sized pieces. 1 large can (29 ounces) diced tomatoes (plain or Italian) 2 large cans (29 ounces) tomato puree or crushed tomatoes 1 cup water 2 cups dry red (dry) wine (1 cup for the sauce and 1 cup for the cook) 1 cup chopped onion 2 tablespoons olive oil 3 cloves garlic 1 teaspoon salt, plus more for sprinkling on pork neck bones 1 teaspoon dried parsley, or 1/4 cup fresh ½ teaspoon dried basil, or ¼ cup fresh ½ teaspoon dried oregano, or ¼ cup fresh 1 teaspoon granulated garlic 1 teaspoon granulated onion ¼ teaspoon coarsely ground black pepper, plus more for sprinkling on pork neck bones ¼ cup grated Romano or Parmesan cheese 1 pound meaty pork neck bones (4 to 5 medium) or substitute country style ribs Meatballs (recipe follows) bones. In a large skillet set over medium heat, brown neck bones in 1-2 tablespoons of olive oil. Simmer until meat falls away from bones. You can either remove neck bones, and add the meat to sauce or serve on side. Makes about 3½ quarts sauce. In an 8-quart saucepot (preferably with a heavy bottom), over medium heat, sauté ¼ cup onion and 3 cloves chopped garlic, in 2 tablespoons olive oil. Cook onion and garlic until tender; do not let garlic burn. Add diced tomatoes and tomato puree (or crushed tomatoes); stir. Add remaining ingredients, except neck bones and meatballs. Stir tomato mixture well, bring to low boil, then lower heat and simmer. Salt and pepper neck MEATBALLS 1 ¼ pound ground beef (chuck) 1 ¼ pound ground pork 1 pound ground veal (optional) 1 teaspoon salt ¼ teaspoon dried oregano ½ teaspoon dried basil, or ¼ cup fresh chopped ½ teaspoon dried parsley, or ¼ cup fresh chopped ¼ teaspoon granulated garlic ¾ cup ﬁnely chopped onion (about ½ of a large onion) 5 cloves garlic, minced ½ cup Italian style breadcrumbs ¼ cup grated Romano or Parmesan cheese 2 large eggs In a large bowl mix together the beef, pork and veal, if using. If you are not using veal, use enough beef and pork to equal 3½ pounds. Add remaining ingredients, mixing thoroughly. Store in refrigerator for at least 2 hours (preferably overnight) before forming into balls. Brown well, then add to sauce. Cook meatballs in sauce, about 20 minutes, or until cooked through. Kitchen Ade note: Using about ¼ cup of meat for each meatball will yield about 25 meatballs. Real Long Island Delicatessen Potato Salad RECIPE BY LYNNE AND SAL MARINELLO, COURTESY MARYLOU COLANGELO, SMITHTOWN, N.Y. Kitchen Ade note: *Domino brand premium pure cane granulated sugar was used for this recipe with excellent results. I found rolling the dough an unnecessary step. After you have made the dough, the dough can simply be pressed evenly into the pan. U. S. Route 1 Pie: Florida Key Lime with Maine Blueberries BY JOHN SUNVOLD, WINTER SPRINGS, FLA. CRUST 1 ½ cups graham cracker crumbs ½ cup sugar 4 tablespoons butter, melted Mix all ingredients together and press mixture in a 9-inch pie plate. Bake in a 375-degree oven for 20 minutes, or until brown. Allow to cool down to room temperature. KEY LIME LAYER 2 (14-ounce) cans of sweetened condensed milk 2 large eggs (use pasteurized eggs) ¾ cup key lime juice Mix all of the ingredients and pour the mixture in the cooled pie shell. Bake in a 375 degree oven for 15 minutes. Remove from oven. Chill the pie in the refrigerator for 2 hours. BLUEBERRY PRESERVES LAYER Spread ¾ cup Smucker’s® blueberry preserves on the top of the key lime layer. Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill. WHITE CHOCOLATE MOUSSE LAYER 2 ½ cups heavy cream ¼ pound white chocolate, broken into small pieces Bring ½ cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least 4 hours. In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Top the blueberry preserves layer with the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for 2 hours. Serves 8. POTATOES OIL/VEGETABLE MIXTURE 10 pounds small red potatoes (Do not substitute with other varieties of potatoes.) In a small mixing bowl, combine: ⅓ cup vegetable or corn oil 1 cup chopped onion 1 cup ﬁnely shredded fresh carrot Scant ⅛ teaspoon white pepper Boil potatoes in lightly salted water until tender; do not overcook. Drain. While potatoes are still warm, scrape with a knife. Chill potatoes, then slice thin. BRINE MIXTURE 2 cups water 1½ cups white vinegar 3 tablespoons salt 1 ⅓ cups sugar Combine ingredients in a medium saucepan and simmer until sugar is dissolved, about 5 minutes. Set aside to cool slightly. OTHER INGREDIENTS: 2 quarts Hellman’s Real Mayonnaise (no substitute) Finely minced fresh parsley, for garnish Paprika, for garnish Place chilled, sliced potatoes in a large plastic container with a tight-ﬁtting lid. Pour combined oil/vegetable mixture, then the brine mixture, over potatoes. Shake container slightly to dis- tribute ingredients, being careful not break up potato slices. Marinate potatoes for at least 8 hours, or overnight, turning the container a few times to evenly distribute brine mixture over potatoes. After the potatoes are marinated, drain potatoes over a pot to reserve liquid. Return drained potatoes to the plastic container and gently fold in mayonnaise, mixing thoroughly, but carefully. If mixture seems dry, add some of the reserved brine liquid until potato salad is of desired consistency. Garnish with minced parsley; sprinkle lightly with paprika. Kitchen Ade note: Recipe may be halved.
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