2 tablespoons extra-virgin olive oil
1 pound ground beef
4 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
2 tablespoons tomato paste
2 28-ounce cans Italian peeled tomatoes, chopped, juices reserved
1 28-ounce can tomato puree
2 cups chicken broth
2 bay leaves
6 thyme sprigs, tied together with kitchen string
pinch of sugar
salt and pepper
1 pound Italian sausage, casings removed
2 pounds ricotta cheese
1/4 cup finely chopped flat-leaf parsley
1 tablespoons dried basil
1/2 cup grated Parmesan cheese
1 pound packaged mozzarella, shredded
1 egg, beaten
1 package dried lasagna noodles

1. In a large saucepan, heat the olive oil until shimmering. Add the beef and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices and the tomato puree along with the chicken broth, bay leaves, thyme and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 7 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

2. Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Crumble into 1/2-inch pieces with back of wooden cooking spoon as sausage is cooking. Drain the sausage and set aside.

3. In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

4. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water.

5. Preheat the oven to 375 degrees. Spread 3/4 cup of the sauce in the bottom of a large glass or ceramic baking dish. Line the dish with 4 overlapping noodles. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the sausage, 1 cup of the sauce and another 4 noodles. Repeat the layering two more times with the remaining ricotta, sausage and another 2 cups of sauce. Top with 4 noodles and cover with remaining sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

6. Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

3 tablespoons butter
1 pound button mushrooms, quartered
1 garlic clove, minced
2 tablespoons chopped parsley
1 1/2 pound veal cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef broth
10 ounces egg fettuccine, cooked al dente and tossed with one tablespoon butter

1. Heat 2 tablespoons butter in a large skillet over high heat until foam subsides, then saute mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 8 minutes. Add garlic and parsley and saute, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.

2. Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano. Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, dredge 2 or 3 pieces of veal in flour, shaking off excess, then saute until just cooked through, about 2 minutes on each side. Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter.

3. Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in broth and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.

As long as you’re going to the trouble of making this stew, make enough for leftovers too, as the flavors become more intense with reheating.

Ingredients:

2 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
4 small dried red chilies
1/4 cup warm water
2 tablespoons vegetable oil
1 onion, cut into 1/4-inch dice
4 cups water
2 stalks lemongrass, bottom 6 inches only, lightly crushed
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
2 teaspoons curry powder
2 tablespoons oyster-flavored sauce
1 1/2 tablespoons sugar

1. Marinate the beef: Stir the soy sauce and cornstarch together in a bowl until the cornstarch is dissolved. Toss the beef gently in the marinade until coated. Let stand for 30 minutes.

2. Crumble the dried chilies into a blender jar. Pour in the warm water and let stand for 20 minutes to soften, then blend until smooth.

3. Heat the oil in a 3-quart saucepan over medium-high heat and swirl to coat the bottom. Add as many of the beef cubes as the pan will fit without touching one another and cook, turning as necessary, until browned on all sides, 7-9 minutes. Remove the beef from the pan with slotted spoon and set aside. Repeat with the remaining beef.

4. Reduce the heat under the pan to medium. Add the onions and cook, stirring until soft, about 5 minutes. Add the pureed chilies and their liquid and cook for 1 minute, scraping to release any browned bits on the bottom of the pan.

5. Return the meat to the pan and add the water, lemongrass, lemon juice, cinnamon and curry powder. Bring to a boil, then adjust the heat so the liquid is simmering, cover the pan and simmer until the beef is tender, 1 hour and 15 minutes.

6. Stir the oyster-flavored sauce and sugar into the stew and simmer, uncovered, until the sauce thickens slightly, 15 minutes. Ladle the beef and sauce into a warm serving bowl and serve hot with rice.

in any case, i did just that and despite the lack of requisite bay area fog to accompany the meal, it was deliciously satisfying:

cornmeal muffins

sirloin and black bean chili

here’s the recipe for the chili:

1 lb boneless sirloin steak, cut into 1/2-inch cubes
1/2 t salt
1/2 t black pepper
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
2 jalapeno chiles, seeded and finely chopped
1 T chili powder
1/2 t cayenne
1/2 t ground cumin
1/4 cup masa harina
2 cups beef broth
1/2 cup water
1 cup cooked black beans
sour cream

1. pat beef dry and season with salt and pepper.

2. heat oil over high heat in a wide heavy pot until hot, then brown beef, transferring as browned to a bowl, about three minutes.

3. add onions, garlic, and fresh chiles to fat remaining in pot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. add remaining spices and cook mixture, stirring, 3 minutes. add masa harina and cook, stiring, 2 minutes.

4. add broth, water, and beef to masa harina mixture and simmer, uncovered, stirring occasionally and scraping with a cooking spoon, until meat is tender, about 45 minutes. stir in beans and simmer 15 minutes to meld flavors. serve in bowls, adding a dollop of sour cream to taste.

the birthday boy.

i had a great time, and managed to avoid watching the superbowl altogether. (well, almost altogether.) little kids are adorable. especially the cute kind.

and i’ve been cooking too, of course:

linguine with clams and bagna cauda butter

parmesan roasted asparagus

tunisian fried tuna pastries with egg

mango salad with shrimp and avocado

vietnamese rice-paper rolls

crab fried rice

beef stir-fry over golden pancake

mushrooms and baby bok choy with fried garlic

Here’s the recipe for the beef stir-fry over the noodle pancake, which has become one of my favorite recipes:

Marinade:

1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon garlic
1 teaspoon ginger
1 lb sirloin, sliced thin

Sauce:

1/4 cup chicken broth
2 tablespoons oyster sauce
1 teaspoon chili-garlic sauce
2 teaspoons cornstarch
1/8 teaspoon pepper
1/8 teaspoon sesame oil
8 ounces fresh thin Chinese egg noodles
1/2 onion, thinly sliced
1 lb asparagus, trimmed and cut into 1 inch pieces

1. Marinate beef; stir sherry, soy, cornstarch, garlic and ginger. Toss beef to marinate. In a seperate bowl, mix chicken broth, oyster sauce, chili-garlic sauce, cornstarch, pepper and sesame oil together. Set aside.

2. Cook noodles in large pot, according to directions. Drain, rinse under cool water, drain again.

3. Heat skillet over medium high heat. Add 1 tablespoon of oil and coat. Spread noodles evenly and cook, pressing lightly from time to time to form a cake, until bottom is golden brown, about 5 minutes. Turn cake over. Drizzle one tablespoon oil on bottom and cook other side. Transfer to plate.

4. Heat wok over high heat and add remaining tablespoon of oil. Add meat and stir fry until no longer pink. Remove from wok. Add onion to wok and stir fry for two minutes. Add asparagus and cook for three minutes.

5. Return meat to wok, pour in sauce and bring to boil. Cook until slightly thickened, about two minutes. Spoon over noodle pancake and serve.