Sunday Dinner - Brooklyn Style

Dinner was yummy. I got the "two helping" approval from my friend John Paolucci.  His wife JoAnn said it was very much like what they make it in Brooklyn.  Phew! Both were born and raised in the deep roots and traditions of the Italian neighborhoods in New York. My family has always loved my Italian cooking, even though it is not my natural blood line, and it seems to be the food I cook the most. It is such a wonderful comfort food. Do you know one person that doesn't love the food?

Well here is what I made last night:

Brooklyn Meat Gravy Joyce's Way

Fusilli pasta

Roast Chicken

Fresh Zucchini Parmesan

Tossed Salad with White Balsamic Vinaigrette

Brooklyn Meat Gravy Joyce's Way

This recipe is a combination of mine, my mother's, JoAnn's, and her mother's.

1/3 c olive oil

1 t. red pepper flakes

1 large onion, 2 carrots, 4 cloves of garlic pureed in a food processor 

1 lb. Italian pork sausage

1 lb. meatballs, browned:

        1 lb. ground beef

        1 egg

        1/2 c. onion, finely chopped

        1 clove garlic, finely chopped

        4 slices white bread soaked in milk and squeezed dry

        1 t. dried oregano

        1/2 c. parmesan cheese, grated

        1 t. salt and pepper

        Blend together in a large bowl and shape into desired sized meatballs

1 lb. pork spareribs

1 lb. pork sausage meat

4 large cans San Marzano tomatoes or your favorite type pureed in a food processor

2-3 t. oregano

2-3 t. basil

salt and pepper to taste

1-2 lbs pasta, depending on how many are at the dinner table. We used fusilli pasta.

1.  In a large pot, add oil and red pepper flakes and bring to a medium heat. Add onion mixture and saute until tender. 

2.  Increase heat to medium high and brown meat, this may have to been done in batches and returning meat to the pot.

3.  Add remaining ingredients and bring to a boil. 

4.  Reduce heat to a simmer and cook for 2-3 hours stirring very gently during cooking time being careful not to break meatballs.

To serve, put meat in a large serving dish. Toss some of the sauce with the pasta, serve the rest on the side.   

JoAnn likes to toss the pasta with some ricotta cheese and sauce before serving, it's a great option.

Fresh Zucchini Parmesan

4 lbs zucchini, sliced thinly on a mandoline or box grater

2 T olive oil

salt and pepper

1 c. freshly grated parmesan cheese

1.  Heat oil in a large skillet on high heat. Add zuchini, salt and pepper, and stir fry quickly for 2-3 minutes.

2.  Put zucchini in an oven proof baking dish and sprinkle cheese on top. 

        (may be made a few hours ahead at this point)

3.  Broil for 2-3 minutes or until golden brown on top.

Dijon Herb Roasted Chicken

1 3-4 lb. organic free range chicken

1/2 c. Dijon mustard

1/4 c. olive oil

Compound butter:

    4 T. butter, softened

     1 t. each fresh rosemary, thyme, sage, finely chopped

      1 t. lemon zest

      salt and pepper

     Combine in a small bowl

1 onion, thickly sliced

herbs, rosemary, sage, thyme

2 garlic cloves, smashed

2-3 inches of lemon rind, yellow only

salt and pepper

Preheat oven to 350 degrees.

1.  Dry chicken with paper towels. Salt and pepper cavity.

2.  Fill cavity with herb sprigs, half the onion, garlic, and lemon rind.

3.  Loosen skin on both sides of the breasts. put half the compound butter on each side, under the skin and press to coat chicken.

4.  Mix  together Dijon and olive oil and spread all over chicken.

5.  Truss chicken, Bake for 1 1/2 - 2 hours until done and inside temperature reaches 160 degrees.

6. Remove chicken from pan and tent with foil.

Gravy (chicken ;-):    Skim fat off of drippings in pan, over medium heat on stove stir in 3 T flour and stir for one minute.  Add 1 cup water and season to taste. Cook and stir until thickened. Strain through a sieve and serve in a gravy boat.

What a wonderful dinner, John and JoAnn Paolucci, Sherry Gedman, my son, Joel, my husband, Bill. I think most of the traditions we pass on are a show of love. Dinner around the table brings food together with love, conversation, connection, and most importantly - time.  I hope you all enjoy these recipes and let me kow how you like them.  I would love to have any family recipes you have and I will try another Sunday family dinner.

Enjoy,

Joyce