Salami and Olive Bruschetta

Its Sunday Dinner again.  This month's theme was Soup & Salad. We had a small group here tonight and it was a perfect amount of guests for such a difficult theme. When I came up with the themes I hadn't really thought through what they meant. Oh well...it's all worked out.

Because of the small group, I was on appetizer and salad duty. I pulled from my list and found this fantastic appetizer. The salad will be in the next post.

Salami and Olive Bruschetta
Recipe from Cuisine at Home

Photo from AllRecipes...and swap the black olives for green

1/3 c shredded asiago cheese
1/4 c chopped green olives
1/4 c chopped salami
2 T pine nuts
black pepper to taste
8 round baguette slices
2 T extra virgin olive oil

Preheat broiler to high; place oven wrack 6" from broiler.

Toss together cheese, olives, salami, pine nuts and black pepper in a bowl.

Drizzle baguette rounds with oil. Top each round with salami mixture.

Heat bruschetta on a baking sheet under broiler until cheese melts, 3-4 minutes.

Jenn Note: So I didn't read this recipe all the way and assumed "bruschetta" had balsamic vinegar in it. I tossed in a dash or two (or three) of balsamic glaze (because I didn't actually have the vinegar). That was a mistake. It was too sweet. So then I had to toss in some champagne vinegar (apparently the only one I have instead of apple cider and that wouldn't have gone well. The vinegar balanced it out perfectly.  Though I'd recommend just stick to the recipe. Though I think I'd add garlic.

Hubbell's Spinach, Bacon and Apple Salad

Judy Hubbell was a long time family friend. She was outspoken, brash, stubborn, and so incredibly loveable. She was a tough lady who took no bull from anyone. I remember as a teenager when the "gang" would come together for TGIF and someone's house, the things Judy would say would just shock me. She loved me though. She was the ONLY one ...and I mean ONLY...who got away with calling me Jenny.  I never really did anything to warrant her adoration, other than being a kid and one who respected their elders.

She was a fantastic cook too. This particular recipe she made often. I hated spinach...hated it. She all but forced me to eat this salad and then gloted when I actually liked it.

I haven't made it in a hundred years. But tonight for Sunday Dinner it just felt right. Our theme was Soup and Salad and I wanted to make a different than lettuce salad. Enter this gem.

I toasted (or rather burnt) the almonds. I find they taste better when toasted. I also had slivered almonds on hand so used those. I don't think it really matters.

It's a must make salad.

Hubbell's Spinach, Bacon and Apple Salad
From Judy Hubbell

1/4 c olive oil
3 T red wine vinegar
1 tsp sugar
1/2 tsp prepared mustard
Salt and pepper
1 lb fresh spinach, no stems
1 unpeeled, red apple, chopped
3 green onions
Bacon bits
Sliced toasted almonds

Mix olive oil, red wine vinegar, sugar, mustard, salt and pepper together.

Slice red apple and put with spinach. Chop green onions. Mix all together. Dress with dressing. Add bacon bits and almonds to top.

Beef & Noodles with Mushrooms

And finally the main course of Sunday dinner. The theme, again, was Soup & Salad. This recipe showed up in the October Cuisine at home and I knew I had to make it. I am sure you could make this, or a version of this, by using left over pot roast...if you have any.

This was full of flavor. Full of comfort. And filled our bellies.

Beef & Noodles with Mushrooms

Recipe from Cuisine at Home, Oct 2018

Recipe from Cuisine at Home, Oct 2018

1 boneless beef chuck roast (2lbs), trimmed
1 T steak seasoning
1/2 tsp salt and pepper
2 T vegetable oil
1/2 c dry red wine
1 onion, diced
1 T minced fresh garlic
3 sprigs fresh thyme
1 fresh bay leaves
4 c low sodium beef broth
1 T Worcestershire sauce
12 oz frozen egg noodles (such as Reames)
2 T butter
8 oz button mushrooms, sliced
1/2 c heavy cream

Season roast with steak seasoning, salt and pepper.

Sear roast in a pan over medium-high heat on all sides. Transfer to a slow cooker.

Deglaze pan with wine, then add to slow cooker along with onion, garlic, thyme and bay leaf. Cover slow cooker and cook roast until tender on high for 4-5 hours or low 6-8 hours. Transfer roast to cutting board and break into large chunks, trimming any excess fat then tent with foil. Discard thyme and bay leaf.

Add broth, Worcestershire, and noodles to slow cooker, cover and cook until noodles are fully cooked, on high setting for 1-1.5 hours.

Melt butter in a skillet over medium-high eat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes. Stir beef, mushrooms and cream into noodles during the last 15 minutes of cooking; season with salt and pepper.

Crock Pot Bolognese Sauce

Ahhh sweet, delicious Italian food. It is what stops me from living in Italy (it isn't but it's fun to think so). Among the Italian food that I love the most is Bolognese sauce. When I try a new Italian restaurant I "grade" it on their bolognese.

I have a sauce that I've made for years from Tyler Florence. It's my favorite, by far. Though this recipe is almost tied with Tyler's recipe. I love the idea of slow cooking it. It's the same basics, just done in a slow cooker. You need about 6 hours for this to cook, so plan ahead.

Crock Pot Bolognese Sauce
Recipe from Skinnytaste.com

Recipe from SkinnyTaste.com

4 oz pancetta, chopped (or center cut bacon)
1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 – 28 oz cans crushed tomatoes
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

In a large deep sauté pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.

Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.