Brian's Favorite Sauce

Ingredients

• 1 onion, chopped
• 6 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pound sweet Italian sausage, casings removed
• 2 (15 ounce) cans tomato sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 (16 ounce) cans diced tomatoes
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 pinch cayenne pepper

Directions

1. In a large saucepan over medium heat saute chopped onion and garlic in the oil. Break up sausage into small pieces and brown. Add tomato sauce, ground black pepper, dried oregano, dried basil, chopped tomatoes, salt, sugar and cayenne pepper; stir well. Let simmer uncovered 15 to 30 minutes.

Nutritional Information

Amount Per Serving Calories: 509 | Total Fat: 37.5g | Cholesterol: 58mg

Easy Tiramisu Recipe

Ingredients

• 1 package (10-3/4 ounces) frozen pound cake, thawed
• 3/4 cup strong brewed coffee
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/2 cup chocolate syrup
• 1 cup heavy whipping cream, whipped
• 2 Heath candy bars (1.4 ounces each), crushed

Directions

• Cut cake into nine slices. Arrange in an ungreased 11-in. x 7-in. dish, cutting to fit if needed. Drizzle with coffee.
• In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 520 calories, 29 g fat (17 g saturated fat), 127 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.

Pasta Salad

5 Cups Cooked Short Pasta

3 Cups Cherry Tomatoes Halved

4 Green Onions, Chopped

8 Pitted Kalamata Olives, Chopped

2 Tablespoons Capers

1/4 Cup Chopped Fresh Basil or Parsley

4 Slices Prosciutto, Finely Chopped

Salt & Pepper

1/3 Cup Grated Parmesan Cheese

3 Tablespoons White Wine Vinegar

1/2 Cup Olive Oil


Mix together all of the ingredients in a large bowl and toss to combine well. Serve at room temperature.

Chicken, Gorgonzola, Pear, And Walnut Salad

2 (5 Ounce) Bags Baby Mixed Greens

2 Poached Chicken Breasts, Chopped Into Pieces

2 Cups Candied Walnuts (See Recipe Below)

2 Large Ripe Pears

6 Green Onions, Chopped

4 Ounces Gorgonzola Cheese


Dressing:

1/4 Cup White Balsamic Vinegar

1/2 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

3/4 Cup Extra Virgin Olive Oil


If roasting the pears, cut into wedges leaving skin on, and cutting out the core. Place on a baking sheet in a preheated 350 degree oven and cook about 15 minutes or until fork tender. Divide the salad greens onto four individual plates. Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.

To make the dressing, mix the vinegar in a bowl with salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Taste and adjust the seasonings. Drizzle the dressing onto each plate and serve immediately.


Candied Walnuts:

2 Cups Whole Walnuts

1/2 Cup Sugar

Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake about 5 minutes. Sprinkle on the sugar and toss with the walnuts to coat. Add a teaspoon or two of water and toss again. Bake another 3 or 4 minutes until the walnuts are crisp and lightly browned. Coarsely chop and cool.

Berry Tiramisu Cake Recipe

Ingredients

• 4 cups assorted fresh berries
• 1 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• CAKE:
• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs, separated
• 1/2 cup water
• 1/3 cup canola oil
• CREAM FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 cups heavy whipping cream, whipped

Directions

• In a large bowl, combine the berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside.
• In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
• In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth.
• In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan.
• Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside.
• Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 517 calories, 29 g fat (15 g saturated fat), 146 mg cholesterol, 259 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.

Panettone French Toast

4 Extra Large Eggs

2/3 Cup Milk

1 Panettone Loaf

Butter


Optional Toppings:

Apple Compote (Recipe Below)

Powdered Sugar

Maple Syrup

The night before, cut the rounded dome off the panettone and set aside and cut the rest of the loaf into 1 inch slices horizontally. Cut each slice into four quarters. Set aside on a baking sheet to dry. The next morning, preheat the oven to 325 degrees F. Beat together the eggs and milk until light. Pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a large skillet on medium low heat, adding as many slices of bread onto the skillet as will fit at a time. Fry until lightly browned on both sides, flipping the bread when necessary, and ensuring the bread is cooked through. As each batch is cooked, place on a warmed tray in the oven while you continue to cook the rest of the french toast. Serve warm with your choice of topping.


Optionally Caramelized Apple Compote Topping

4 Tablespoons Butter

1/4 Cup Sugar

1/2 Vanilla Bean, Split In Half

1/2 Teaspoon Ground Cinnamon

Pinch Salt

4 Large Apples, Peeled, Cored, and Cubed


In a large saucepan, combine the butter, sugar, vanilla bean, cinnamon, nutmeg, and salt and heat until sizzling. Add the apple, then lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens and browns, about 15 minutes. Add a little water if mixture begins to burn. Serve warm.

Pasta alla Gricia

3 Tablespoons Extra Virgin Olive Oil

5 oz Guanciale, Diced (or Substitute With Unsmoked Pancetta)

3 Tablespoons Cracked Black Pepper

1 lb (450 gr) Pasta (Bucatini or Spaghetti Work Best)

1/4 cup Pecorino Romano Cheese, Freshly Grated


Place a large pot of salted water on to boil for the pasta. In a separate small pot heat the olive oil and once hot add the diced guanciale. Cook until it has turned light brown. Cook the pasta until it is "al dente". Drain, reserving a small cup of pasta water. Toss the pasta with the guanciale olive oil mixture, grated cheese, and the cracked pepper. Mix well, using some of the pasta water if the pasta seems a little dry. Serve piping hot.