Ingredients:
- Extra-virgin olive oil
- 1 9oz packag of Gardein home style beefless tips (or 9-12 oz of wild boar meat, cut into 1″ cubes)
- 1 medium sized onion, chopped
- 3 cloves of garlic, finely chopped
- leaves of 2-3 spring of fresh rosemary (about 3-4″ each), chopped
- 1 glass of chianti wine, or other red wine of your choice (not fruity)
- 2 oz of tomato paste (about 1/3 of a small can)
- 1 teaspoon cacao (optional)
- 1 bay leaf (optional)
- 7 juniper berries (optional)
Preparation:
Cover the bottom of a stainless steel saucepan with the extra virgin olive oil:
Add the Gardein home style beefless tips (or the wild boar meat), clustering it on one layer in the center of the saucpan:
Pile on top of the “meat” the chopped onions, chopped garlic, and chopped rosemary leaves (and the optional cacao, bay leaf, and juniper berries):
Cover the saucepan and simmer at medium for about 5 minutes:
After 5 minutes, stir the ingredients together, and let it simmer for an additional 5 minutes
Once the onion is caramelized, add the Chianti, and from now on deglaze the pan every so often:
Simmer uncovered on high till the sauce has thickened
Fold in the Tomato Paste
Let it rest while you cook the pasta of your choice, best bet is home made pappardelle or maltagliati:
“Serve it with arrogance!” (Julia Childs)
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{Photography © 2010 by Toscana Enterprises Corporation, all rights reserved}
by Carlie
Ingredients:
- 10 ounces (20 tablespoons) butter
- 6 tablespoons minced ginger
- 1 1/2 cups sugar
- 1 teaspoon kosher salt
- 1 teaspoon powdered ginger
- 2 1/2 cups cake flour
- 2 ounces coarsely ground semolina
- 1 1/2 teaspoons baking soda
- Juice and zest of 2 lemons
- 1 cup buttermilk
- 3 extra large eggs
- 1/2-3/4 cup Domaine de Canton ginger liqueur
- butter for greasing cake pan
- flour for dusting cake pan
- fresh fruit for serving
- lemon zest, for garnish, if desired
Preparation:
Preheat oven to 325 degrees convection (350 standard) and prepare a 10-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.
In a stand mixer fitted with a paddle, cream together butter, ginger and sugar. Meanwhile, in a large bowl, sift together salt, powdered ginger, flour, semolina and baking soda. In a second large bowl or measuring cup, whisk together lemon zest and juice and buttermilk.
When butter and sugar are thoroughly combined, add eggs one at a time, allowing each to be incorporated fully before adding the next, scraping continually. Now, begin adding your wet and dry ingredients; alternate adding flour and liquid, allowing each to be incorporated before adding more, constantly scraping.
Spoon batter into a 10-inch cake pan, until it reaches 1/2 to 3/4-inch from the top and bake* in middle of oven until center springs back when touched with fingertip. Remove from oven and, while still in pan, pour Canton Ginger liqueur over hot cake. Let cool on a rack and then remove from pan and serve in slices, garnished with extra lemon zest, if desired.
Timing/Temperature:
- Convection: 325 degrees, 45 minutes
- Standard: 350 degrees 1 hr. 15 min
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Photography by avlxyz
