July 5, 2007 @ 12:25 pm | Filed under: Uncategorized

I’ve always claimed to enjoy cooking. But it’s only been in the past year or so that I’ve finally come to admit that I’m more enamored with the idea of cooking, rather than the feat itself. Even so, I’m totally fascinated with the Food Network and chefs like Racheal Ray, Giada Delaurentis, and Paula Deen are on my all-time favs list. Hey, I have a whole novel to prove my obsession!

I love to spend time over cookbooks, seeking out new and different variations on all the old standards. Never mind the fact that they very rarely ever made an actual appearance in my own kitchen.

Until this summer.

Several things are transpiring at once at our house. 1.) I’m on a mission to become healthier than I’ve ever been. Physically, spiritually, mentally, and emotionally. A big part of this venture is to find that delicate balance of accepting my body while also fueling it with foods and nutrients that are truly good for it. I’ve taken to shopping the perimeters of the grocery store, carefully bypassing as many processed foods as possible and, instead, stocking up on the freshest ingredients I can find.

And 2.) both boys will be leaving for college in another month and (call me silly) I want them to have some really great, fun-filled family meals that they can look back on throughout this next school year with fond memories. We live in a microwave generation so I know I’ll never be remembered as the Mom with the apron and the flour-smudged cheek. But I can at least whip up two or three blog-worthy meals a week, don’t you think?

So this page is going to be devoted to my culinary endeavors. Armed with two new cookbooks, a full refrigerator and pantry, and a house full of willing guys – here goes!

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Messy Giusppes (or Italian Sloppy Joes)

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)

1 pound ground, 90 percent lean sirloin

1 green bell pepper

1 small onion

5 large garlic cloves

1 medium portobello mushroom cap

1/8 teaspoon (eyeball it) allspice

1/2 teaspoon crushed red pepper flakes

1/2 cup (a couple of glugs) red wine

3/4 cup beef stock

1 tablespoon Worcestershire sauce

1 14-ounce can crushed tomatoes

1/4 cup (a generous handful) flat-leaf parsley

4 tablespoons (1/2 stick) unsalted butter

5-8 fresh basil leaves, about 1/4 cup

1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese

4 individual ciabatta rolls or any kind of crusty hoagie rolls

1 ball fresh mozzarella cheese

Preparation:

Preheat the broiler to high.

For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon. Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes.

Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2-3 minutes.

Top one side of the cheesy garlic rolls with a heap of meat.

Get prepared to get sloppy with Messy Giuseppe!

Yields 4 servings

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Jalapeno Poppers

This is just an appetizer, but they were SO good! I made them for a July 4th dinner with friends last night. Here’s the recipe:

1. Cut jalapenos in half and remove seeds and veins.
2. Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
3. Secure with a toothpick.
4. Broil on high just until bacon is brown, about 15-20 minutes.