• St. Bruno 10

    From Dave Drum@1:3634/12 to All on Wed May 26 12:09:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ragu Sauce A La Bruno
    Categories: Sauces, Vegetables, Herbs, Chilies, Pork
    Yield: 6 Servings

    1/2 c Carrots; chopped fine
    1/2 c Celery; chopped fine
    1 md Onion; chopped fine
    1 pk Dried porcini mushrooms
    4 cl Garlic; minced
    1 ts Salt; as needed
    1 ts Mild chilli spice mix; to
    - taste
    1/4 c Olive oil
    1/4 lb Pancetta or smoked ham; in
    - small pieces
    6 oz Can tomato paste
    4 lb Pureed fresh tomatoes
    +=OR=+
    15 oz Can tomato sauce

    NOTE: Here is one of my favorite pasta sauces. The
    recipe was from an Italian I worked with in Pakistan.
    Bruno showed me how to make his grandmother's special
    ragu. This sauce recipe calls a little chilli spice-it
    is not very spicy, just right. But leave it out if you
    want the sauce to be very mild. The secret of this sauce
    is to get imported dried porcini mushrooms and the trick
    of pouring the soaking water into the sauce.

    Place the dried porcini mushrooms in a shallow soup bowl
    and add about 1/2 cup boiling water. Stir for a few
    minutes and cover. Let stand for 30 minutes.

    In a large pot, add the oil and cook the pancetta until
    light brown. Add the carrots, celery, onions and garlic.
    Saute over low heat for 30 minutes while the mushrooms
    soak. Do not allow vegetables to brown as this will
    change the taste of the sauce.

    Peel the tomatoes and rough chop them. Place them into a
    blender and puree until smooth.

    Remove the mushrooms from the bowl and add them to the
    pot. Now carefully pour off the dark water the mushroom
    soaked in into the pot. Do not add it all as there may
    be some sand or soil at the bottom. Discard the last of
    the soaking water.

    Add the tomato sauce and tomato paste and chili powder.
    Cover the ragu and let it simmer for at least 4 hours.

    RECIPE FROM: https://www.cdkitchen.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:229/452 to All on Sat Jul 17 21:09:14 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bruno's Hangover Soup
    Categories: Pork, Vegetables, Dairy, Herbs, Soups
    Yield: 8 Servings

    4 sl Bacon; chopped
    1 c Fine chopped pork loin
    1 sm Onion; fine chopped
    1 1/2 c Crushed tomatoes
    1/2 c Fine chopped mushrooms
    2 tb Shredded celery root
    4 Ribs celery; chopped
    2 md Carrots; peeled, chopped
    Salt & black pepper
    3 c Cubed potatoes
    1/2 c Chopped Polish sausage
    2 tb Fine chopped leek
    1 ts Allspice
    1 ts Bay leaves
    1 ts Hungarian paprika
    1 c Diced pickles
    3 Cloves garlic; fine chopped
    1 tb Eastern European seasoning
    - such as Vegeta; optional
    3 tb Chopped fresh dill
    1 c Heavy cream

    Recipe courtesy of Guy Fieri

    Fill a soup pot with 8 cups water and set on medium-high
    heat.

    In a pan, fry the chopped bacon. When it is done, take
    out and put into the water in the soup pot.

    In the drippings of the bacon, fry the pork loin and
    then the onions. When brown, put them into the soup pot
    and bring to a boil. Add the crushed tomatoes,
    mushrooms, celery root, celery, carrots and some salt
    and cook for 15 minutes.

    Next, add the potatoes, sausage, leeks, allspice, bay
    leaves and Hungarian paprika and cook for another 15
    minutes.

    Add the pickles, garlic and seasoning if using, and let
    boil for 10 minutes. Add the dill and heavy cream and
    season with salt and pepper. Guten Appetit!

    Bruno's European Restaurant, Lakewood, Washington

    RECIPE FROM: https://www.foodnetwork.com

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